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Bauhinia championii extract as well as preparation method and application thereof in antibacterial agent for food-borne pathogenic bacteria

A technology of food-borne pathogenic bacteria and nine-dragon vine, which is applied in the fields of food ingredients containing natural extracts, application, and preservation of food ingredients as anti-microbials, etc. To achieve the effect of superior broad-spectrum antibacterial activity, wide antibacterial range and strong antibacterial properties

Inactive Publication Date: 2021-08-10
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although Jiulongteng is an important Chinese herbal medicine and has a wide range of uses in the medical field, no studies have found its antibacterial properties against foodborne pathogens

Method used

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  • Bauhinia championii extract as well as preparation method and application thereof in antibacterial agent for food-borne pathogenic bacteria
  • Bauhinia championii extract as well as preparation method and application thereof in antibacterial agent for food-borne pathogenic bacteria
  • Bauhinia championii extract as well as preparation method and application thereof in antibacterial agent for food-borne pathogenic bacteria

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1. Preparation of Jiulong Extract

[0030] After pulverizing the dried Kowloon vine, the sieve was pulverized, and 4G Jiulong Teng powder was added to 40-80 mL of 80% (v / v) ethanol to extract for 1-2 hours, repeat it with an ultrasonic auxiliary extraction method under 40 ° C and 480W. Extract twice to increase the extraction efficiency and yield of antibacterial compound in Jiulong vine. The Jiulong extract solution was centrifuged at room temperature (900-1000 g, 10-15 minutes), and collected upper tanks. The obtained supernatant was concentrated to a quarter of the original volume at 40 ° C using a rotary evaporator. After the concentrated extract was placed at the -80 ° C refrigerator, the vacuum freeze dryer was dried to obtain a vacuum ivy extract powder, and the vacuum freeze-dried conditions were: -50 ° C, 4 hours; -35 ° C, 10 hours; -10 ° C, 10 hours; 25 ° C, 24 hours. The total flavonoid content in this extract was 45-55% (with Huang Wei). The comparativ...

Embodiment 2

[0031] Example 2. Antibacterial experiment of Jiulong extract

[0032]The Jiulong vine extract obtained by the Example was dissolved in dimethyl sulfoxide (DMSO) at different concentrations (25 mg / ml, 50 mg / ml) to perform antibacterial activity. The present invention selects four common foodborne pathogenic bacteria: Sapoccus Sapoccus (S.Aureus ATCC 25923), monocyte hyperplasia Listeria (L.Monocytogenes ATCC 7644), E. coli (E.COLI ATCC 252922) And serotype enteritis Salmonella (S.Enterica Enteritidis ATCC1307637). Firstly, a single colony grown on the tryptone soybean soup (TSB) agar plate was first cultured in TSB medium, and oscillated overnight at 37 ° C and 250 rpm. Tune the bacterial suspension to 1 × 10 6 The concentration of CFU / mL is used for the following antibacterial experiments. The strains of the present invention, medium and chemical reagents are obtained.

[0033] 1, the measurement of the antibacterial circle DIZ.

[0034] In order to test Kowlong Vine extrac...

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Abstract

The invention provides a bauhinia championii extract. In the extract, in terms of baicalin, the content of total flavonoids is 45-55%. The preparation method of the bauhinia championii extract comprises the following steps: (1) weighing dried bauhinia championii, and performing grinding and sieving to obtain bauhinia championii powder; (2) performing ultrasonic-assisted extraction on the bauhinia championii powder obtained in the step (1) by using an organic solvent to obtain a bauhinia championii extract solution; (3) separating and concentrating the bauhinia championii extract solution obtained in the step (2) to obtain a bauhinia championii extract concentrated solution; and (4) freeze-drying the bauhinia championii extract concentrated solution obtained in the step (3) to obtain a bauhinia championii extract powder. The bauhinia championii extract disclosed by the invention can be used for preventing food-borne diseases caused by common food-borne pathogenic bacteria, has an obvious antibacterial effect on various food-borne pathogenic bacteria, and can be used as a natural antibacterial agent with wide antibacterial purposes. Therefore, the extract can be used as a broad-spectrum bacteriostatic agent to be applied to food and animal feed industries.

Description

Technical field [0001] The present invention relates to the field of food safety technology, in particular to Jiulong Vine extracts and preparation methods thereof, and applications in the antibacterial antibacterial agent in the feeding source. Background technique [0002] Food and safety, food safety and people's livelihood, food pollution caused by microorganisms is the main problem of my country's food safety, and bacterial pollution is the main body of microbial contamination. According to WHO statistics, 70% of patients caused by foodborne pathogenic bacteria are caused by different pathogenic microbial contamination foods and drinking water. In recent years, the disease rate of global foodborne diseases has increased year by year, and the harmful hazards have become increasing, and have become the biggest problem in threatening food safety. Common foodborne pathogenic bacteria mainly include Escherichiae, Salmonella, Chrus, Single Ratto, Substate, Paraliasis, Silica, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/48A61P31/04A23L3/3472A61K125/00A61K135/00
CPCA61K36/48A61P31/04A23L3/3472A61K2236/333A61K2236/51A23V2002/00A23V2200/10A23V2250/21Y02A50/30
Inventor 高海德金杲云徐义娟李紫君
Owner SHANGHAI JIAO TONG UNIV
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