A pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients and preparation method thereof

Abstract

The invention relates to the technical field of cleaning agents, and specifically discloses a pesticide residue removing and sterilizing cleaning agent for fruits and vegetables with plant components and a preparation method thereof. The pesticide residue removing and sterilizing cleaning agent is prepared by the following method: corn kernels, corn silk, bitter orange peel, sunflower seeds, olive leaves and mint are mixed and crushed, and then soaked in water to extract plant volatile oil; a water decoction is added with a fermentation agent and fermented at room temperature, and then deionized water is added to boil at normal pressure to extract the plant extract; the plant volatile oil, tea tree oil and vitamin E are pre-mixed uniformly to obtain a composite oil; after the plant extract is added with deionized water and stirred to dissolve, the composite oil and surfactant are added and stirred to form a uniform system. The sterilizing cleaning agent of the invention is safe, comprehensive, efficient and multi-effect, has no odor after cleaning, no foam, is easy to rinse, is easy to rinse with water without residue, does not destroy the original nutrition of fruits and vegetables, is safer and more targeted, meets consumers' higher requirements for food safety and hygiene, and has broad market prospects.

Description

Technical Field

[0001] The invention relates to the technical field of cleaning agents, and more specifically to a cleaning agent for removing pesticide residues and sterilizing fruits and vegetables with plant ingredients and a preparation method thereof. Background Art

[0002] Vegetables and fruits are an important part of a healthy diet. However, fruits and vegetables are often contaminated in various ways during the process of planting, packaging and selling. Specifically, they are: (1) Pesticide residues: In the process of fruit and vegetable planting, in order to improve yield and quality and prevent pests and diseases, the intensive use of pesticides has led to different degrees of pesticide residue problems in fruits and vegetables. Studies have shown that the combined toxicity of multiple pesticides on organisms has a synergistic effect. Lower doses of pesticides may also pose a hidden danger to the safety of fruit and vegetable consumption; (2) The impact of packaging materials: In the process of fruit and vegetable packaging, the use of packaging materials containing bisphenol A may cause chemicals to migrate to the surface of fruits and vegetables, increasing the risk of secondary pollution; (3) Surface treatment agents: In the process of selling fruits and vegetables, in order to improve the appearance of fruits and vegetables and extend the shelf life, preservatives are usually sprayed, and these substances will also remain on the surface of fruits and vegetables. Food safety issues of fruits and vegetables, including pathogenic microorganism contamination and pesticide residues, pose a major threat to public health.

[0003] Fruit and vegetable sterilization cleaning agent is a product used to remove dirt, pesticide residues, wax coatings, preservatives, microorganisms and other possible pollutants attached to the surface of fruits and vegetables. Existing fruit and vegetable sterilization and fresheners mainly include chemical cleaning agents and natural plant-based cleaning agents. Among them, chemical cleaning agents usually contain synthetic surfactants, solvents and other additives. Although they can effectively remove grease and pollutants, they have problems of incomplete effects and potential chemical residues; natural plant-based cleaning agents are mainly composed of natural plant extracts, which have good biocompatibility and safety, and are green, healthy, and residue-free. However, existing natural plant-based cleaning agents have the defects of high cost, difficulty in practical application, selectivity of a single natural extract against bacteria, and limited antibacterial spectrum. When dealing with heavily polluted or difficult-to-remove pesticide residues, the effect is not as good as that of strong chemical cleaning agents. Based on the above statements, the present invention proposes a plant-based fruit and vegetable pesticide removal sterilization cleaning agent and a preparation method thereof. Summary of the invention

[0004] In order to solve the problems of existing natural plant-based cleaning agents such as high cost, difficulty in practical application, selectivity of single natural extracts on bacteria, limited antibacterial spectrum, and inferior effect to strong chemical cleaning agents when dealing with heavily polluted or difficult-to-remove pesticide residues, the present invention provides a plant-based pesticide residue removal and sterilization cleaning agent for fruits and vegetables and a preparation method thereof.

[0005] In order to achieve the above object, the present invention is implemented by the following technical solutions:

[0006] A method for preparing a pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients comprises the following steps:

[0007] S1. Preparation of plant extracts:

[0008] Mix corn kernels, corn silk, Citrus aurantium, sunflower seeds, olive leaves and mint, add 10-15 times of deionized water, soak for 20-40 minutes, and then extract plant volatile oil by water distillation for later use;

[0009] The distilled water decoction is added with fermentation agent and fermented at room temperature for 7-11 hours, and deionized water is added and boiled at normal pressure for 1-2 hours, and then centrifuged to obtain a plant extract;

[0010] S2. Preparation of compound grease:

[0011] Premixing plant volatile oil, tea tree oil and vitamin E to obtain composite oil;

[0012] S3, preparation of bactericidal cleaning agent:

[0013] Add deionized water to the plant extract, stir and dissolve, then heat to 40-60°C, add compound oil and surfactant, stir to form a uniform system, and package to obtain the desired pesticide removal and sterilization cleaning agent.

[0014] Preferably, in step S1, the mass ratio of corn kernels, corn silk, bitter orange peel, sunflower seeds, olive leaves, and mint is 12-15:4-6:7-9:4-6:3-5:1-2.

[0015] Preferably, in step S1, the mixed and crushed products are sieved through a 80-100 mesh sieve.

[0016] Preferably, the fermentation bacteria in step S1 include Kloeckler's yeast, Saccharomyces cerevisiae and Streptococcus lactis at a live cell count ratio of 3-5:3-5:1.

[0017] Preferably, in step S1, the centrifugal speed is 8000-10000 r / min, and the centrifugal time is 8-12 min.

[0018] Preferably, in step S2, the mass ratio of plant volatile oil, tea tree oil and vitamin E is 5-7:2-3:1.

[0019] Preferably, in step S3, the mass ratio of the plant extract, deionized water, composite oil and surfactant is 15-20:50:5-7:1.

[0020] Preferably, the surfactant in step S3 is obtained by mixing and heating pectin, lecithin and ethanol aqueous solution, and then adding citric acid and α-aminoacetic acid to react.

[0021] Preferably, the surfactant is prepared by the following method:

[0022] The stirring speed is controlled at 300-500 r / min, and apple pectin and soybean lecithin are added to the ethanol aqueous solution in sequence while stirring, and the mixture is heated to 60-80°C. Citric acid and α-aminoacetic acid are added and stirred for 1-2 hours, and the mixture is cooled to room temperature, centrifuged, and spray-dried to obtain a surfactant.

[0023] Preferably, the mass ratio of the apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is 20-24:7-9:60-70:1-3:4-5.

[0024] Preferably, the mass fraction of the ethanol aqueous solution is 45-65%.

[0025] A pesticide residue removing and sterilizing cleaning agent for fruits and vegetables with plant ingredients is prepared by the preparation method of the pesticide residue removing and sterilizing cleaning agent for fruits and vegetables with plant ingredients.

[0026] In summary, the present invention has the following beneficial effects:

[0027] 1. The present invention uses corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint as raw materials, and combines a variety of plant ingredients to enhance the sterilization and cleaning ability and improve the effectiveness of the sterilization cleaning agent. The pure plant-based formula ingredients are helpful to protect the nutritional components of fruits and vegetables, and no chemical synthetic substances are used, which reduces potential harm to the environment and consumers and conforms to the trend of green consumption. The preparation method of the present invention is simple to operate, low in cost, and suitable for industrial production. The obtained sterilization cleaning agent is safe, comprehensive, efficient, and multi-effective. It does not leave any taste or foam after cleaning, is easy to rinse, and can be easily rinsed without residue. It does not destroy the original nutrition of fruits and vegetables, is safer and more targeted, meets consumers' higher requirements for food safety and hygiene, and has broad market prospects.

[0028] 2. The present invention extracts plant volatile oil from mixed raw materials and then ferments them. The obtained plant volatile oil contains multiple active ingredients and can play a bactericidal role by destroying bacterial cell membranes and interfering with their metabolic processes. The composite oil component is prepared by compounding plant volatile oil with tea tree oil and vitamin E, which can increase the broad-spectrum bactericidal effect, increase antioxidant properties, and enhance the permeability of the bactericidal cleaning agent. The obtained bactericidal cleaning agent can be used for cleaning fruits and vegetables, and only needs to be simply soaked and then rinsed. It is easy to use and has significant bactericidal and cleaning effects.

[0029] 3. The present invention uses Kloeckner's yeast, Saccharomyces paradoxus and Streptococcus lactis as fermentation agents, which can produce a variety of metabolites, provide diverse antibacterial activities, and enhance the bactericidal effect; during the fermentation process, the nutrients in the plant raw materials are further decomposed, which improves the biological activity of the plant extract, and the produced organic acids and antibacterial metabolites help to inhibit the growth of pathogenic microorganisms. The obtained plant extract has excellent effects of removing stains, decomposing and removing pesticide residues, antioxidant properties and antimicrobial properties against bacteria.

[0030] 4. The present invention adopts pectin, lecithin and ethanol aqueous solution to mix and heat, and then add citric acid and α-aminoacetic acid to react to obtain a surfactant. The introduction of α-aminoacetic acid increases the number of polar groups in the molecule, thereby improving the hydrophilicity and biocompatibility of the surfactant. In the presence of citric acid, α-aminoacetic acid reacts with pectin and lecithin to enhance the cross-linking property of the structure, and the obtained surfactant is more likely to interact with the oil-water interface, thereby reducing the interfacial tension, thereby improving the surface activity and emulsification performance. The addition of the surfactant of the present invention can, on the one hand, effectively reduce the interfacial tension, improve the storage stability of the bactericidal cleaning agent system, and prevent stratification; on the other hand, the surfactant can effectively combine water and oily substances through emulsification, thereby reducing the surface tension of water, enhancing the interaction between water and oil stains, making residual pesticides and dirt easier to clean, thereby improving the sterilization and pesticide residue removal efficiency of the bactericidal cleaning agent. DETAILED DESCRIPTION

[0031] The technical scheme of the present invention will be further described in detail below in conjunction with specific embodiments. It should be understood that the following embodiments are only exemplary descriptions and explanations of the present invention and should not be construed as limiting the scope of protection of the present invention. All technologies implemented based on the above content of the present invention are included in the scope that the present invention is intended to protect.

[0032] Embodiments 1-3 provide a plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables and a preparation method thereof, as follows: Example 1

[0033] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0034] S1. Preparation of plant extracts:

[0035] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0036] S12, control the number of viable bacteria in the decoction to 2.7×10 8CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min, and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 3:5:1;

[0037] S2. Preparation of compound grease:

[0038] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0039] S3, preparation of bactericidal cleaning agent:

[0040] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0041] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Example 2

[0042] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0043] S1. Preparation of plant extracts:

[0044] S11, according to the mass ratio of 13:5:8:5:4:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint were mixed and crushed, and then passed through a 90-mesh sieve, and 12.5 times of deionized water was added, and the mixture was soaked for 30 minutes, and then water distilled and extracted for 7 hours to obtain plant volatile oil for later use;

[0045] S12, control the number of viable bacteria in the decoction to 3.1×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 9 hours, and deionized water with the same mass as the water decoction was added and boiled at normal pressure for 1.5 hours, and the centrifugal speed was controlled at 9000r / min and centrifuged for 10 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 4:4:1;

[0046] S2. Preparation of compound grease:

[0047] According to the mass ratio of 6:2.5:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 400 r / min for 15 minutes until uniform to obtain a composite oil;

[0048] S3, preparation of bactericidal cleaning agent:

[0049] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 22:8:65:2:4.5, the stirring speed is 400r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are added to 55% ethanol aqueous solution in sequence while stirring, heated to 70°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 1.5 hours, cooled to room temperature, the centrifugal speed is controlled to be 6000r / min, after centrifugation for 8 minutes, the inlet air temperature is controlled to be 135°C, the outlet air temperature is controlled to be 70°C, and the surfactant is obtained by spray drying;

[0050] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 18:50:6:1, the stirring speed is 400r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 50°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Example 3

[0051] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0052] S1. Preparation of plant extracts:

[0053] S11, according to the mass ratio of 15:6:9:6:5:2, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint were mixed and crushed, and then passed through a 100-mesh sieve, and 15 times of deionized water were added. After soaking for 40 minutes, the plant volatile oil was extracted by water distillation for 8 hours for later use;

[0054] S12, control the number of viable bacteria in the decoction to 3.5×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 7h, and deionized water with the same mass as the water decoction was added and boiled at normal pressure for 1h, and the centrifugal speed was controlled to 10000r / min, and the plant extract was obtained by centrifugation for 8min, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 5:3:1;

[0055] S2. Preparation of compound grease:

[0056] According to the mass ratio of 7:3:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 500 r / min for 10 min until uniform to obtain a composite oil;

[0057] S3, preparation of bactericidal cleaning agent:

[0058] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 24:9:70:3:5, the stirring speed is 500r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 65% ethanol aqueous solution while stirring, heated to 80°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 1h, cooled to room temperature, the centrifugal speed is controlled to be 7000r / min, after centrifugation for 5min, the inlet air temperature is controlled to be 150°C, the outlet air temperature is controlled to be 80°C, and the surfactant is obtained by spray drying;

[0059] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 20:50:7:1, the stirring speed is 500r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 60°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging.

[0060] In order to verify the comprehensive performance of the plant-based fruit and vegetable pesticide removal and sterilization cleaning agent provided by the present invention, the applicant set up comparative examples 1-7, in which: Comparative Example 1

[0061] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0062] S1. Preparation of plant extracts:

[0063] S11. Mix corn kernels, corn silk, bitter orange peel, sunflower seeds, olive leaves and mint in a mass ratio of 12:4:7:4:3:1, grind them, pass through an 80-mesh sieve, add 10 times the amount of deionized water, and soak for 20 minutes to obtain a soaking solution;

[0064] S12, control the number of viable bacteria in the soaking liquid to 2.7×10 8 CFU / mL, the soaking liquid was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the soaking liquid was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min, and the plant extract was obtained by centrifugation for 12 minutes, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a live cell count ratio of 3:5:1;

[0065] S2. Preparation of compound grease:

[0066] Tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a mass ratio of 2:1 at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0067] S3, preparation of bactericidal cleaning agent:

[0068] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0069] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 2

[0070] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0071] S1. Preparation of plant extracts:

[0072] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0073] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min, and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 3:5:1;

[0074] S2. Preparation of sterilizing cleaning agent:

[0075] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0076] The mass ratio of plant extract, deionized water, plant volatile oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the composite oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 3

[0077] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0078] S1. Preparation of plant extracts:

[0079] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0080] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled at 8000r / min and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Klebsiella pneumoniae (ATCC58370) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 8:1;

[0081] S2. Preparation of compound grease:

[0082] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0083] S3, preparation of bactericidal cleaning agent:

[0084] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0085] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 4

[0086] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0087] S1. Preparation of plant extracts:

[0088] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0089] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled at 8000r / min and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Saccharomyces cerevisiae (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 8:1;

[0090] S2. Preparation of compound grease:

[0091] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0092] S3, preparation of bactericidal cleaning agent:

[0093] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0094] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 5

[0095] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0096] S1. Preparation of plant extracts:

[0097] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0098] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370) and Saccharomyces cerevisiae (SHBCC D54796) with a viable cell count ratio of 3:5;

[0099] S2. Preparation of compound grease:

[0100] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0101] S3, preparation of bactericidal cleaning agent:

[0102] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:7:60:1:4, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added, stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0103] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 6

[0104] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0105] S1. Preparation of plant extracts:

[0106] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0107] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min, and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 3:5:1;

[0108] S2. Preparation of compound grease:

[0109] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0110] S3, preparation of bactericidal cleaning agent:

[0111] The mass ratio of apple pectin, ethanol aqueous solution, citric acid and α-aminoacetic acid is controlled to be 20:60:1:4, the stirring speed is 300r / min, and apple pectin (CAS No. 124843-18-1) is added to 45% ethanol aqueous solution while stirring, and the mixture is heated to 60°C, and citric acid (CAS No. 77-92-9) and α-aminoacetic acid (CAS No. 56-40-6) are added to react for 2 hours under heat preservation and stirring, and then the mixture is cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, and after centrifugation for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0112] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging. Comparative Example 7

[0113] A plant-based pesticide-removing and sterilizing cleaning agent for fruits and vegetables is prepared by the following method:

[0114] S1. Preparation of plant extracts:

[0115] S11, according to the mass ratio of 12:4:7:4:3:1, corn kernels, corn silk, bitter orange, sunflower seeds, olive leaves, and mint are mixed and crushed, and then passed through an 80-mesh sieve, and 10 times of deionized water is added. After soaking for 20 minutes, the plant volatile oil is extracted by water distillation for 6 hours for later use;

[0116] S12, control the number of viable bacteria in the decoction to 2.7×10 8 CFU / mL, the distilled water decoction was added with fermentation agent and fermented at room temperature for 11 hours, and deionized water of equal mass to the water decoction was added and boiled at normal pressure for 2 hours, and the centrifugal speed was controlled to 8000r / min, and centrifuged for 12 minutes to obtain the plant extract, wherein the fermentation agent included Kloeckler's yeast (ATCC58370), Saccharomyces paradoxus (SHBCC D54796) and Streptococcus lactis (ACCC 11093) with a viable cell count ratio of 3:5:1;

[0117] S2. Preparation of compound grease:

[0118] According to the mass ratio of 5:2:1, plant essential oil, tea tree oil (CAS No. 68647-73-4) and vitamin E (CAS No. 59-02-9) were pre-mixed at a speed of 300 r / min for 20 min until uniformly mixed to obtain a composite oil;

[0119] S3, preparation of bactericidal cleaning agent:

[0120] The mass ratio of apple pectin, soybean lecithin, ethanol aqueous solution and citric acid is controlled to be 20:7:60:1, the stirring speed is 300r / min, apple pectin (CAS No. 124843-18-1) and soybean lecithin (CAS No. 8002-43-5) are sequentially added to 45% ethanol aqueous solution while stirring, heated to 60°C, citric acid (CAS No. 77-92-9) is added, and the mixture is stirred and reacted for 2 hours, cooled to room temperature, the centrifugal speed is controlled to be 5000r / min, centrifuged for 10 minutes, the inlet air temperature is controlled to be 120°C, the outlet air temperature is controlled to be 60°C, and the surfactant is obtained by spray drying;

[0121] The mass ratio of plant extract, deionized water, compound oil and surfactant is controlled to be 15:50:5:1, the stirring speed is 300r / min, the plant extract is added to deionized water and stirred to dissolve, then the temperature is raised to 40°C, the compound oil and surfactant are added and stirred to form a uniform system, and the required pesticide removal and sterilization cleaning agent is obtained by packaging.

[0122] Performance Testing

[0123] The comprehensive performances of the pesticide residue removal and sterilization cleaning agents in Examples 1-3 of the present invention and Comparative Examples 1-7 were tested respectively, and the specific performances are as follows:

[0124] Pesticide residue removal rate: refer to GB 23200.121-2021 "National Food Safety Standard for the Determination of 331 Pesticides and Their Metabolites Residues in Plant-derived Foods by Liquid Chromatography-Mass Spectrometry" for detection. The test samples are prepared by adding water to the sterilizing cleaning agents prepared in Examples 1-3 and Comparative Examples 1-7 at a mass ratio of 1:30. In Table 1, only the removal rate of dimethoate (CAS No. 60-51-5) is compared;

[0125] Sterilization rate: The test was carried out with reference to WS / T 650-2019 "Antibacterial and Bacteriostatic Effect Evaluation Method 5.2.1 Suspension Quantitative Sterilization Test", the test bacteria were Escherichia coli, the test samples were the bactericidal cleaning agent solutions prepared in Examples 1-3 and Comparative Examples 1-7, and the action time was 3 minutes; the test results are shown in Table 1 below.

[0126] Table 1:

[0127]

[0128] It can be seen from the data shown in Table 1 above that the pesticide residue removal and sterilization cleaning agents obtained in Examples 1-3 of the present invention have excellent pesticide residue removal and sterilization effects, and their comprehensive performance is significantly better than that of Comparative Examples 1-7.

[0129] Referring to the above-mentioned test method for pesticide residue removal rate, clean water and the bactericidal cleaning agent dilution prepared in Example 2 of the present application (cleaning agent: water = 1:30) were used to clean fruits and vegetables sprayed with 206 pesticide standard dilution solutions, and the pesticide residue removal rates of clean water and the bactericidal cleaning agent prepared in Example 2 of the present application were calculated respectively. The test results are shown in the following Tables 2-9.

[0130] Table 2:

[0131]

[0132] Table 3:

[0133]

[0134] Table 4:

[0135]

[0136] Table 5:

[0137]

[0138] Table 6:

[0139]

[0140] Table 7:

[0141]

[0142] Table 8:

[0143]

[0144] Table 9:

[0145]

[0146] Combined with the data shown in Tables 1-9, it can be seen that the bactericidal cleaning agent prepared in Example 2 of the present application can effectively remove 206 types of pesticide residues, and the national standard pesticide residue removal rate is as high as 99.9%. The bactericidal cleaning agent prepared in Example 2 of the present application has a bactericidal rate of up to 99.98%, and has a strong antibacterial effect.

[0147] The bactericidal cleaning agent prepared in Example 2 of the present application was tested for appearance, odor, stability, detergency, etc. with reference to GB / T 9985-2022 "Detergents for Hand-washing Dishware". The test results are shown in Table 10 below.

[0148] Table 10:

[0149]

[0150] From the results shown in Table 10 above, it can be seen that the items tested of the bactericidal cleaning agent prepared in Example 2 of the present application all meet the requirements of GB / T 9985-2022 standard.

[0151] The bactericidal cleaning agent prepared in Example 2 of the present application was subjected to an acute oral toxicity test, as follows:

[0152] 1. Materials and Animals

[0153] 1. Test sample: 0.5% dilution of the bactericidal cleaning agent prepared in Example 2 of the present application.

[0154] 2. Experimental Animals

[0155] 2.1 Animal species: ICR mice

[0156] 2.2 Animal grade: SPF grade

[0157] 2.3 Animal source: purchased from Shanghai Jiesijie Experimental Animal Co., Ltd., production license number: SCXK (Shanghai) 2023-0004.

[0158] 2.4 Certificate number: 20230004009268.

[0159] 2.5 Number of animals: 20

[0160] 2.6 Weight range: 18.5g-21.5g. Weight of the same gender should not exceed ±20% of the mean.

[0161] 2.7 Animal sex: half male and half female (female animals are selected from those that are not pregnant or have not given birth)

[0162] 3. Rearing environment

[0163] 3.1 Breeding environment: Breed in a barrier environment, with a temperature of 21.9℃-25.0℃ and a relative humidity of 40.2%-59.4%.

[0164] 3.2 Feed source: Irradiated sterilized experimental mouse maintenance feed produced by Jiangsu Collaborative Pharmaceutical Bioengineering Co., Ltd., with a production license number of Su Feed Certificate (2019) 01008, a shelf life of 6 months, a production date of 2024.02.28, a batch number of 24020110, and a certificate number of 20-SM240319145.

[0165] 3.3 Drinking water: First-grade RO ultrafiltered water, chlorinated to control the free chlorine content in the water to 0.3mg / L-2mg / L. Water supply method: Directly provide animals with free drinking through the drinking spout. Analysis and testing: The heavy metal content, microorganisms, and free chlorine content of the drinking water are tested to meet the requirements of the "Sanitary Standard for Drinking Water" (GB 5749-2022).

[0166] 2. Methods

[0167] 1. Test basis: Technical Specifications for Disinfection (2002 Edition) 2.3.1; Regulations on Inspection of Disinfection Products 6.6 (1).

[0168] 2. Determination method:

[0169] 2.1 The animals were acclimatized in the breeding room for 8 days after purchase. They were fasted overnight before the experiment and had free access to water.

[0170] 2.2 Preparation of test samples: Take 0.5mL of the original sample and add sterile water for injection to a 100mL volumetric flask to obtain the diluent for testing. Weigh 5.0178g of the diluent and place it in a beaker. Take a small amount of sterile water for injection, mix the diluent and pour it into a 20mL volumetric flask. Rinse the beaker several times with a small amount of sterile water for injection and pour it into the volumetric flask. Add sterile water for injection to the scale line, shake well and pour into the sample tube for labeling. The sample should be prepared and used immediately.

[0171] 2.3 Poisoning method: A maximum test was adopted. After the start of the test, the test substance was administered to mice once by gavage. The mice continued to fast for 3 hours after poisoning. The dose was 5017.8 mg / kg body weight and the gavage volume was 0.2 mL / 10 g body weight.

[0172] 2.4 After exposure, observe and record the exposure process and the poisoning and death of animals during the observation period. The observation period is 14 days. After the observation period, the surviving animals are killed and gross autopsy is performed.

[0173] 3. Test results

[0174] LD 50 >5017.8mg / kg, no poisoning symptoms or deaths were observed in the experimental animals within 14 days of exposure; no abnormalities were found in the weight of male and female animals. At the end of the experimental observation, no abnormal changes were found in the gross anatomical examination of the test animals. The specific results are shown in Table 11 below.

[0175] Table 11:

[0176]

[0177] The results shown in Table 11 above show that the bactericidal cleaning agent prepared in Example 2 of the present application has an acute oral median lethal dose LD50 of experimental animals (mice) 50 >5000mg / kg. According to the acute toxicity classification, the sample is actually non-toxic and the test results meet the requirements of the Disinfection Technical Specifications (2002 Edition).

[0178] The bactericidal cleaning agent prepared in Example 2 of the present application was tested for total colony count and other factors in accordance with the requirements of Class A of GB 14930.1-2022 "National Food Safety Standard Detergents". The test results are shown in Table 12 below.

[0179] Table 12:

[0180]

[0181] It can be seen from the results shown in Table 12 above that the test results of the bactericidal cleaning agent prepared in Example 2 of the present application all meet the requirements of Class A of GB 14930.1-2022.

[0182] The bactericidal cleaning agent prepared in Example 2 of the present application was configured to a test concentration of 2%, and the pesticide removal rate and pesticide removal rate ratio were tested with reference to GB / T 24691-2022 "Fruit and Vegetable Cleaning Agents". The test results are shown in Table 13 below.

[0183] Table 13:

[0184]

[0185] It can be seen from the results shown in Table 13 above that the test results of the items tested of the bactericidal cleaning agent prepared in Example 2 of the present application all meet the standard requirements of GB / T 24691-2022.

[0186] In summary, the bactericidal cleaning agent prepared by the present invention has a pure plant-based formula ingredient, a pesticide residue removal rate of up to 99.9%, a bactericidal rate of 99.98%, meets China's Class A standards for safe detergents, is non-toxic when taken orally, and meets relevant standards.

[0187] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, and these simple modifications all belong to the protection scope of the present invention. In addition, the various embodiments of the present invention can also be arbitrarily combined, as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

Claims

1. A method for preparing a pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients, characterized in that: The following steps are involved: S1. Preparation of plant extracts: Mix corn kernels, corn silk, Citrus aurantium, sunflower seeds, olive leaves and mint, add 10-15 times of deionized water, soak for 20-40 minutes, and then extract plant volatile oil by water distillation for later use; The distilled water decoction is added with fermentation agent and fermented at room temperature for 7-11 hours, and deionized water is added and boiled at normal pressure for 1-2 hours, and then centrifuged to obtain a plant extract; S2. Preparation of compound grease: Premixing plant volatile oil, tea tree oil and vitamin E to obtain composite oil; S3, preparing a sterilizing cleaning agent: Add deionized water to the plant extract, stir and dissolve, then heat to 40-60°C, add compound oil and surfactant, stir to form a uniform system, and pack to obtain the required pesticide residue removal and sterilization cleaning agent; In step S1, the fermentation bacteria include Kloeckler's yeast, Saccharomyces paradoxus and Streptococcus lactis at a live cell count ratio of 3-5:3-5:1; In step S3, the surfactant is obtained by mixing pectin, lecithin and ethanol aqueous solution, heating them, and then adding citric acid and α-aminoacetic acid to react.

2. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 1, characterized in that: In the step S1, the mass ratio of corn kernels, corn silk, bitter orange peel, sunflower seeds, olive leaves, and mint is 12-15:4-6:7-9:4-6:3-5:1-2.

3. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 1, characterized in that: In the step S1, the mixed and crushed materials are passed through a 80-100 mesh sieve.

4. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 1, characterized in that: In step S2, the mass ratio of plant volatile oil, tea tree oil and vitamin E is 5-7:2-3:

1.

5. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 1, characterized in that: In step S3, the mass ratio of the plant extract, deionized water, composite oil and surfactant is 15-20:50:5-7:

1.

6. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 1, characterized in that: The surfactant is prepared by the following method: Add apple pectin and soybean lecithin to ethanol aqueous solution in sequence, heat to 60-80°C, add citric acid and α-aminoacetic acid, stir and react for 1-2 hours, cool to room temperature, centrifuge and spray dry to obtain a surfactant.

7. The method for preparing the pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients according to claim 6, characterized in that: The mass ratio of the apple pectin, soybean lecithin, ethanol aqueous solution, citric acid and α-aminoacetic acid is 20-24:7-9:60-70:1-3:4-5.

8. A pesticide residue removal and sterilization cleaning agent for fruits and vegetables containing plant ingredients, characterized in that: The invention is prepared by the method for preparing the pesticide residue removing and sterilizing cleaning agent for fruits and vegetables containing plant ingredients as described in any one of claims 1 to 7.

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