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Broad-spectrum antibacterial packaging film as well as preparation method and application thereof

A film-coated, broad-spectrum technology, applied in the application, preservation of meat/fish with chemicals, preservation of meat/fish with a protective layer, etc., can solve the problems of expanding the antibacterial spectrum and improving the antibacterial effect, etc. Excellent antibacterial properties, expanded application value, and broad antibacterial spectrum

Pending Publication Date: 2022-04-29
CHENGDU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing research results are still unsatisfactory in terms of expanding the antibacterial spectrum and improving the antibacterial effect

Method used

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  • Broad-spectrum antibacterial packaging film as well as preparation method and application thereof
  • Broad-spectrum antibacterial packaging film as well as preparation method and application thereof
  • Broad-spectrum antibacterial packaging film as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0074] This preliminary experiment examines the antibacterial effect of the extract obtained by mixing buckwheat and LMZ with water on Staphylococcus aureus (ATCC 29213) and Escherichia coli (ATCC 25922).

[0075] In this pre-experimental example, 4 experimental groups and 3 control groups are set up, which are:

[0076] Experimental group 1: choose the whole tartary buckwheat herb and the whole herb of liangmianzhen, mix them at a weight of 5:1, crush them, add water, the ratio of solid to liquid is 1g:15mL, extract at 80°C for 2 hours, filter, concentrate the filtrate, and freeze-dry to powder to obtain the extract.

[0077] Experimental group 2: choose the whole buckwheat herb and the whole herb of liangmianzhen, mix them by weight at 5:1, crush them, add water, the ratio of solid to liquid is 1g:15mL, extract at 80°C for 2 hours, filter, concentrate the filtrate, freeze-dry to powder to obtain the extract.

[0078] Experimental group 3: choose tartary buckwheat stems and...

experiment example 2

[0089] This preliminary experiment examines the antibacterial effect of buckwheat, Radix Scutellariae Radix, Artemisia baicalensis, and Artemisia argyi leaves on Staphylococcus aureus (ATCC 29213) and Escherichia coli (ATCC 25922).

[0090] In this pre-experimental example, 4 experimental groups and 3 control groups are set up, which are:

[0091] Experimental group 1: choose the whole tartary buckwheat grass and red peony at a weight ratio of 5:1, crush it, add water, the ratio of solid to liquid is 1g:15mL, extract at 80°C for 2 hours, filter and concentrate the filtrate, freeze-dry to powder, Get the extract.

[0092] Experimental group 2: choose the whole tartary buckwheat herb and scutellaria baicalensis to mix at a weight of 5:1, crush it, add water, the ratio of solid to liquid is 1g:15mL, extract at 80°C for 2 hours, filter and concentrate the filtrate, freeze-dry to powder, and get Extract.

[0093] Experimental group 3: choose the whole tartary buckwheat herb and A...

experiment example 3

[0101] This preliminary experiment examines the antibacterial effect of any two selected from Radix Paeoniae Rubra, Scutellaria baicalensis, and Artemisia argyi leaves mixed with tartary buckwheat and extracted with water against Staphylococcus aureus (ATCC 29213) and Escherichia coli (ATCC 25922). Effect.

[0102] In this pre-experiment example, three experimental groups are set up, and the experimental results of the control group in pre-experiment example 2 are used as comparative data.

[0103] Experimental group 1: choose the whole herb of tartary buckwheat, scutellaria baicalensis and red peony at a weight ratio of 5:1:1, crush it, add water, the ratio of solid to liquid is 1g:15mL, extract at 80°C for 2 hours, filter and concentrate the filtrate, freeze Dry to powder to obtain the extract.

[0104] Experimental group 2: choose the whole herb of tartary buckwheat, scutellaria baicalensis and mugwort leaves in a weight ratio of 5:1:1, crush them, add water, the ratio of so...

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Abstract

The invention provides a broad-spectrum antibacterial packaging film. Raw materials of the film comprise an active component and a film making material, the film preparation material comprises a material for preparing a coating film in a self-assembly manner; the active ingredients comprise buckwheat composition extract and nanoparticles; the buckwheat composition extract and the nano zinc oxide are respectively mixed with different materials for self-assembly; the buckwheat composition extract comprises the following components in parts by weight: 20-30 parts of buckwheat, 5-8 parts of radix zanthoxyli, 10-12 parts of hawthorn leaves and 5-8 parts of hippophae rhamnoides leaves. The extract is a water extraction product. The buckwheat composition and the nano-zinc oxide are jointly used as antibacterial active substances and are respectively placed on different layers of a coating film, so that the shelf life of meat, fruits and vegetables can be greatly prolonged, and long-term preservation of the meat, fruits and vegetables and transportation and storage in different environments are facilitated.

Description

technical field [0001] The invention relates to the technical field of food packaging coatings, in particular to a broad-spectrum antibacterial packaging coating and its preparation method and application. Background technique [0002] Fresh meat products are prone to spoilage during storage and transportation. There are three main causes of meat spoilage: the first is microbial contamination, which gradually grows and reproduces during meat storage; the second is the discoloration of myoglobin, The surface of the meat will change from dark red to bright red and finally brown; the third is the oxidation and corruption of fat. The blood and muscles of healthy animals are usually sterile, and the spoilage of meat is actually mainly caused by the contamination of external microorganisms and the action of enzymes during slaughtering, processing and circulation. They not only destroy the nutrients in the meat, but also seriously affect the appearance and taste of the meat. When ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23B4/20A23B4/24A23B7/16A23B7/154A23B7/157
CPCA23B4/10A23B4/20A23B4/24A23B7/16A23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/21A23V2250/511A23V2250/5026
Inventor 谢松志刘达玉
Owner CHENGDU UNIV