Water-soluble polymer sterilizing agent and preparation method thereof

A water-soluble polymer and solution technology, applied in the fields of botanical equipment and methods, biocides, disinfectants, etc., can solve the problems of easy coagulation of fungicides, unsuitable disinfection and sterilization of fungicides, and difficulty in fully contacting pathogens.

Pending Publication Date: 2021-10-26
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Since the disinfection effect of cold chain food is affected by many factors such as disinfectants, disinfection methods and disinfection time, the following problems exist in the current low-temperature cold chain food disinfection: (1) disinfectants are easy to condense and difficult to condense under low temperature conditions. Diffused, difficult to fully contact with pathogens, the bactericidal activity of disinfection factors will be reduced, it is difficult to achieve the ideal disinfection effect, and there are very few disinfectants suitable for use under low-temperature freezing conditions; (2) Existing disinfectants are not suitable for direct use on fruits and vegetables Disinfection and sterilization of foods such as meat, aquatic products, and meat products; (3) The compounds in the disinfectant will adversely affect the health of those who work on site for a long time

Method used

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  • Water-soluble polymer sterilizing agent and preparation method thereof
  • Water-soluble polymer sterilizing agent and preparation method thereof
  • Water-soluble polymer sterilizing agent and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A water-soluble polymer disinfectant, its preparation process is as follows:

[0026] (1) Dissolve 1 part of dextran and 2 parts of 2,3-epoxypropyltrimethylammonium chloride in 20 parts of deionized water, then add 0.2 part of sodium hydroxide to it, and heat the mixture at 50°C Heating in a water bath for 4 h, then rotary evaporation at 80 °C, and drying to obtain cationic glucan.

[0027] (2) Add 0.5 parts of cationic dextran, 2 parts of 2,6-diaminocaproic acid, and 0.2 parts of epichlorohydrin to the container and mix well, adjust the pH of the mixed solution to 12, and then control the solution at 40°C The cross-linking polymerization reaction was carried out for 2h, rotary evaporation was carried out at 60°C, and the active ingredient A was obtained after drying, and 1.5 parts of the A was dissolved with 5 parts of water to obtain the A solution.

[0028] (3) Dissolve 0.81 part of magnesium chloride with 4.5 parts of water to obtain a magnesium chloride solution, ...

Embodiment 2

[0032] A water-soluble polymer disinfectant, its preparation process is as follows:

[0033] (1) Dissolve 1 part of dextran and 2 parts of 2,3-epoxypropyltrimethylammonium chloride in 20 parts of deionized water, then add 0.2 part of sodium hydroxide to it, and heat the mixture at 50°C Heating in a water bath for 4 h, then rotary evaporation at 80 °C, and drying to obtain cationic glucan.

[0034] (2) Add 1 part of cationic dextran, 3 parts of 2,6-diaminohexanoic acid, and 0.5 part of epichlorohydrin into the container and mix well, adjust the pH of the mixed solution to 13, and then control the solution at 50°C The cross-linking polymerization reaction was carried out for 4 hours, rotary evaporation was carried out at 75° C., and the active ingredient A agent was obtained after drying, and 3.2 parts of agent A were dissolved with 8 parts of water to obtain agent A solution.

[0035] (3) Dissolve 0.912 parts of magnesium chloride with 3.8 parts of water to obtain a magnesium ...

Embodiment 3

[0039] A water-soluble macromolecule disinfectant, the preparation process of which is as follows:

[0040] (1) Dissolve 1 part of dextran and 2 parts of 2,3-epoxypropyltrimethylammonium chloride in 20 parts of deionized water, then add 0.2 part of sodium hydroxide to it, and heat the mixture at 50°C Heating in a water bath for 4 h, then rotary evaporation at 80 °C, and drying to obtain cationic glucan.

[0041] (2) Add 2 parts of cationic dextran, 4 parts of 2,6-diaminocaproic acid, and 0.1 part of epichlorohydrin into the container and mix well, adjust the pH of the mixed solution to 14, and then control the solution to be at 45°C The cross-linking polymerization reaction was carried out for 6 h, and rotary evaporation was carried out at 90 °C. After drying, the active ingredient A agent was obtained, and 3.5 parts of the A agent was dissolved with 10 parts of water to obtain the A agent solution.

[0042] (3) Dissolve 1.296 parts of magnesium chloride with 5.4 parts of wat...

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Abstract

The invention discloses a water-soluble polymer sterilizing agent and a preparation method thereof, which belong to the technical field of food safety. The preparation method comprises the following steps of carrying out a cross-linking polymerization reaction on cationic glucan, 2, 6-diaminocaproic acid and epoxy chloropropane under an alkaline condition, carrying out rotary evaporation drying to obtain an agent A, and dissolving the agent A in water to obtain an effective component agent A solution, dissolving magnesium chloride with water to obtain a magnesium chloride solution, and mixing the magnesium chloride solution with absolute ethyl alcohol to obtain a low-temperature anticoagulant B solution, and mixing the effective component A solution with the low-temperature anticoagulant B solution to obtain the water-soluble polymer sterilizing agent. The sterilizing agent is suitable for being used in an environment of -20 DEG C to 40 DEG C in a spraying manner, has the advantages of high efficiency and no freezing under a low-temperature condition, and can be used for sterilizing bacteria on cold chains, refrigeration houses and food outer packages.

Description

technical field [0001] The invention specifically relates to a water-soluble polymer disinfectant and a preparation method thereof, belonging to the technical field of food safety. Background technique [0002] Since the disinfection effect of cold chain food is affected by many factors such as disinfectant, disinfection method and disinfection time, the current low-temperature cold chain food disinfection has the following problems: (1) The disinfectant is easy to condense under low temperature conditions, and it is difficult to Dispersion, it is difficult to fully contact pathogens, the bactericidal activity of disinfection factors will be reduced, and it is difficult to achieve the ideal disinfection effect, and there are very few fungicides suitable for use under low-temperature freezing conditions; (2) The existing fungicides are not suitable for direct use on fruits and vegetables , Disinfection and sterilization of meat, aquatic products, meat products and other foods...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A01N43/16A01P1/00
CPCA01N43/16
Inventor 汪少芸游力军王建华郑智娟刘旖钟宝华韩金志
Owner FUZHOU UNIV
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