Biological agent capable of disinfecting and retaining freshness of mulberry leaves and preparation method of biological agent

Abstract

The invention discloses a biological preparation capable of disinfecting and retaining freshness of mulberry leaves, which belongs to the technical field of biological preparations and comprises the following components: food-grade chlorine dioxide, sericin, creeping oxalis extract and fructo-oligosaccharide. The invention further discloses a preparation method of the biological agent with the disinfection and fresh-keeping functions on the mulberry leaves. The food-grade chlorine dioxide has the effects of disinfecting and inhibiting various bacteria, the sericin protein has oxidation resistance, a hydration film can be formed on the surfaces of mulberry leaves after spraying, the moisturizing effect is achieved, the effect of inhibiting diseases and insect pests is achieved, the fresh-keeping effect is achieved, the creeping oxalis extract has the fresh-keeping effect, and the fresh-keeping effect is good. The fructo-oligosaccharide has the effect of improving the nutrition of the mulberry leaves, and the four components are combined, so that not only can the mulberry leaves be sterilized, but also the mulberry leaves can be preserved, the taste and nutrition of the mulberry leaves are improved, the food intake of silkworms is increased, and the disease resistance of the silkworms is improved while the growth speed of the silkworms is increased.

Description

Technical Field

[0001] The invention belongs to the technical field of biological preparations, and in particular relates to a biological preparation capable of disinfecting and preserving mulberry leaves and a preparation method thereof. Background Art

[0002] Mulberry leaves are the leaves of the economic crop mulberry tree. They are an important raw material for sericulture production, and their yield and quality are directly related to the quality of cocoons and raw silk.

[0003] Traditional soil fertilization methods are often restricted by factors such as climate and soil conditions, and it is difficult to meet the nutritional needs of mulberry trees throughout the year, which affects the yield and quality of mulberry leaves. In order to solve the above problems, biological agents are directly applied to mulberry leaves as a fast and effective supplement method, which can directly provide the required nutrients for mulberry leaves and improve the yield and quality of mulberry leaves.

[0004] Chinese patent application No. 201410298994.X discloses a method for preparing an Oxalis extract preservative, which is obtained by uniformly stirring a starch acrylic acid copolymer hydrogel and an Oxalis extract in a volume ratio of 1:1, wherein the starch acrylic acid copolymer hydrogel is prepared by placing starch in a radiation field for pre-irradiation at a dose of 12 kCi, adding starch and acrylic acid in a mass ratio of 3:1 into a glass beaker in the order of acrylic acid-starch, and performing polymerization reaction at a certain stirring speed. After the reaction is completed, adding an appropriate amount of sodium hydroxide solution into the beaker, stirring evenly with a glass rod to neutralize the acidity of the product, and the Oxalis extract is prepared by picking fresh Oxalis whole grass, washing, drying, and powdering, soaking the Oxalis powder in a mass ratio of 1:10 in distilled water for 12 hours, decocting twice at 80°C for 1.5 hours each time, filtering while hot, combining the two filtrates, and cooling to room temperature.

[0005] The above technology has the following problems: the above biological preparation can only preserve mulberry leaves, while mulberry leaves will be attacked by pests and diseases during the growth process. Mulberry leaves that are well preserved are more susceptible to pests and diseases, which reduces their performance.

[0006] In view of this, a biological agent having the functions of disinfecting and preserving mulberry leaves and a preparation method thereof are designed to solve the problem that the above-mentioned biological agent only preserves but does not sterilize. Summary of the invention

[0007] To solve the problems raised in the above background technology. The present invention provides a biological preparation for disinfecting and preserving mulberry leaves and a preparation method thereof, which has the characteristics of not only being able to sterilize mulberry leaves, but also being able to preserve mulberry leaves, improving the taste and nutrition of mulberry leaves, increasing the food intake of silkworms, increasing the growth rate of silkworms and improving the disease resistance of silkworms.

[0008] Another object of the present invention is to provide a method for preparing a biological agent that can disinfect and preserve mulberry leaves.

[0009] To achieve the above object, the present invention provides the following technical solution: a biological preparation for disinfecting and preserving mulberry leaves, comprising the following components:

[0010] Food grade chlorine dioxide, sericin, oxalis extract and oligofructose;

[0011] Food-grade chlorine dioxide is prepared by making an electrolyte from sea salt and water, injecting it into an electrolytic cell, carrying out an electrolytic reaction to generate a sodium hydroxide solution, chlorine gas and hydrogen gas, separating and purifying the sodium hydroxide solution, chlorine gas and hydrogen gas, reacting the chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution, mixing the food-grade chlorine dioxide gas with water, and adjusting the pH value to 8.5-9.5 through a sodium hydroxide solution or dilution;

[0012] The generated sodium hydroxide solution and food-grade chlorine dioxide solution react with the hydrogen peroxide solution to generate sodium chlorite solution, oxygen and water. The generated sodium chlorite solution supplements the sodium chlorite solution reacted with chlorine. The generated hydrogen and oxygen react with ethyl anthraquinone to generate hydrogen peroxide solution. The generated hydrogen peroxide solution supplements the hydrogen peroxide solution reacted with the sodium hydroxide solution and the food-grade chlorine dioxide solution. The generated sodium chloride solution can supplement the sodium chloride of the sea salt part in the electrolyte. The generated water can supplement the water in the electrolyte.

[0013] Sericin is prepared by cutting high-quality silkworm cocoons into small pieces with scissors, washing with deionized water to remove surface impurities, stirring and mixing with sodium hydroxide solution under heating conditions, standing to wait for the silkworm cocoons to dissolve, filtering the mixture to remove insoluble impurities, centrifuging to separate the sericin solution, and freeze-drying to remove the moisture of the sericin solution;

[0014] The Oxalis extract is prepared by washing and drying fresh Oxalis whole grass, grinding it into powder, soaking the Oxalis powder in distilled water, boiling it twice, filtering it while hot, combining the two filtrates, and cooling it to room temperature.

[0015] Fructooligosaccharide is prepared by mixing sucrose and water to generate a sucrose solution, inoculating Aspergillus niger into the sucrose solution for fermentation, using FTS enzyme produced during the fermentation process to catalyze a transfer reaction of sucrose to generate fructooligosaccharide, filtering and separating the fructooligosaccharide, using an activated carbon column to adsorb the pigment of the fermentation liquid adhering to the fructooligosaccharide, using an ion exchange resin to adsorb the salt of the fermentation liquid adhering to the fructooligosaccharide, and then freeze-drying to remove the water adhering to the fructooligosaccharide.

[0016] The method for preparing the biological agent capable of disinfecting and preserving mulberry leaves comprises the following steps:

[0017] Food-grade chlorine dioxide, sericin, oxalis extract and oligofructose in a volume ratio of 1:1:1:1 are mixed and stirred until they are evenly mixed to prepare a biological agent that can disinfect and preserve mulberry leaves.

[0018] Furthermore, the preparation steps of the food-grade chlorine dioxide include:

[0019] S101: Design and build an electrolytic cell with adjustable current, voltage and temperature parameters. Install anodes and cathodes in the electrolytic cell, and connect the anodes and cathodes to an external power source through wires;

[0020] S102: Mix sea salt and pure water in proportion to form an electrolyte solution, and inject it into the electrolytic cell;

[0021] S103: Turn on the power supply;

[0022] S104: Current flows between the anode and the cathode, initiating an electrolytic reaction, an oxidation reaction occurs at the anode, and a reduction reaction occurs at the cathode, generating a sodium hydroxide solution, chlorine gas, and hydrogen gas;

[0023] S105: separating and purifying the sodium hydroxide solution, chlorine and hydrogen produced by electrolysis;

[0024] S106: reacting the purified chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution;

[0025] S107: separating and purifying the food-grade chlorine dioxide gas and the sodium chloride solution produced by the reaction, and supplementing the sea salt component in step S102 with the purified sodium chloride solution;

[0026] S108: Passing purified food-grade chlorine dioxide gas into water to mix with the water, and detecting the pH value;

[0027] S109: According to the detected pH value, the purified sodium hydroxide solution or water is introduced to adjust the pH value to 8.5-9.5.

[0028] Furthermore, the preparation step of the food-grade chlorine dioxide also includes:

[0029] S110: The sodium hydroxide solution purified in step S105 and the food-grade chlorine dioxide gas purified in step S107 react with the hydrogen peroxide solution in the case of surplus to generate sodium chlorite solution, oxygen and water;

[0030] S111: The sodium chlorite solution, oxygen and water produced by the reaction are separated and purified. The purified sodium chlorite solution is used to supplement the sodium chlorite solution in step S106, and the purified water is used to supplement the pure water in step S102.

[0031] Furthermore, the preparation step of the food-grade chlorine dioxide also includes:

[0032] S112: the hydrogen purified in step S105 and the oxygen purified in step S111 react with ethyl anthraquinone to generate a hydrogen peroxide solution;

[0033] S113: separating and purifying the hydrogen peroxide solution produced by the reaction, and replenishing the hydrogen peroxide solution in step S110 with the purified hydrogen peroxide solution.

[0034] Furthermore, the preparation steps of the sericin include:

[0035] S201: Prepare the finest silkworm cocoons;

[0036] S202: Cut the silk cocoons into small pieces using scissors;

[0037] S203: Clean the small pieces of silk cocoons with deionized water to remove surface impurities;

[0038] S204: placing the cleaned small pieces of silk cocoons in a heating container, adding a sodium hydroxide solution, heating and stirring to dissolve the silk cocoons in the sodium hydroxide solution, and filtering to remove insoluble impurities;

[0039] S205: centrifuging the filtered mixture to separate the sericin solution;

[0040] S206: freeze-drying the sericin solution to remove some water.

[0041] Furthermore, the preparation steps of the Oxalis Sorrel extract include:

[0042] S301: picking fresh whole Oxalis herb;

[0043] S302: washing and drying the freshly picked whole Oxalis herb to remove surface impurities;

[0044] S303: placing the dried Oxalis hay in a crusher to crush it into powder;

[0045] S304: Soak the Oxalis powder in distilled water and boil it twice, filter out the filtrate, combine the filtrate, and cool it to room temperature.

[0046] Furthermore, the preparation steps of the oligofructose include:

[0047] S401: placing sucrose in water and mixing with the water to generate a sucrose solution;

[0048] S402: inoculating Aspergillus niger into a sucrose solution for fermentation, wherein the FTS enzyme produced during the fermentation process catalyzes a transfer reaction of sucrose to generate fructo-oligosaccharides;

[0049] S403: filtering the produced oligofructose to separate the oligofructose;

[0050] S404: Adsorbing the pigment of the fermentation liquid adhered to the oligofructose through an activated carbon column;

[0051] S405: Adsorbing salts of the fermentation liquid adhering to the oligofructose through ion exchange resin;

[0052] S406: removing water adhering to the oligofructose by freeze drying.

[0053] Compared with the prior art, the present invention has the following beneficial effects:

[0054] 1. The present invention is made of food-grade chlorine dioxide, sericin, oxalis extract and oligofructose, wherein the food-grade chlorine dioxide has the function of disinfecting and inhibiting a variety of bacteria, the sericin has antioxidant properties, and can form a hydration film on the surface of mulberry leaves after spraying, which not only moisturizes but also inhibits the occurrence of diseases and insect pests, and has a preservation effect, the oxalis extract has a preservation effect, and the oligofructose has a function of improving the nutrition of mulberry leaves. The combination of the four can not only sterilize the mulberry leaves, but also preserve the mulberry leaves, improve the taste and nutrition of the mulberry leaves, increase the food intake of silkworms, and improve the growth rate of silkworms while improving the disease resistance of silkworms.

[0055] 2. The substances generated by the reaction substances added in the preparation process of food-grade chlorine dioxide of the present invention during the reaction process can be recycled as a whole, which can reduce the cost expenditure of the manufacturer on the reaction substances and improve the profit effect of the manufacturer. DETAILED DESCRIPTION

[0056] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0057] The present invention provides the following technical solution: a biological preparation for disinfecting and preserving mulberry leaves, comprising the following components:

[0058] Food grade chlorine dioxide, sericin, oxalis extract and oligofructose;

[0059] Food-grade chlorine dioxide is prepared by making an electrolyte from sea salt and water, injecting it into an electrolytic cell, carrying out an electrolytic reaction to generate a sodium hydroxide solution, chlorine gas and hydrogen gas, separating and purifying the sodium hydroxide solution, chlorine gas and hydrogen gas, reacting the chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution, mixing the food-grade chlorine dioxide gas with water, and adjusting the pH value to 8.5-9.5 through a sodium hydroxide solution or dilution;

[0060] The generated sodium hydroxide solution and food-grade chlorine dioxide solution react with the hydrogen peroxide solution to generate sodium chlorite solution, oxygen and water. The generated sodium chlorite solution supplements the sodium chlorite solution reacted with chlorine. The generated hydrogen and oxygen react with ethyl anthraquinone to generate hydrogen peroxide solution. The generated hydrogen peroxide solution supplements the hydrogen peroxide solution reacted with the sodium hydroxide solution and the food-grade chlorine dioxide solution. The generated sodium chloride solution can supplement the sodium chloride of the sea salt part in the electrolyte. The generated water can supplement the water in the electrolyte.

[0061] Sericin is prepared by cutting high-quality silkworm cocoons into small pieces with scissors, washing with deionized water to remove surface impurities, stirring and mixing with sodium hydroxide solution under heating conditions, standing to wait for the silkworm cocoons to dissolve, filtering the mixture to remove insoluble impurities, centrifuging to separate the sericin solution, and freeze-drying to remove the moisture of the sericin solution;

[0062] The Oxalis extract is prepared by washing and drying fresh Oxalis whole grass, grinding it into powder, soaking the Oxalis powder in distilled water, boiling it twice, filtering it while hot, combining the two filtrates, and cooling it to room temperature.

[0063] Fructooligosaccharide is prepared by mixing sucrose and water to generate a sucrose solution, inoculating Aspergillus niger into the sucrose solution for fermentation, using FTS enzyme produced during the fermentation process to catalyze a transfer reaction of sucrose to generate fructooligosaccharide, filtering and separating the fructooligosaccharide, using an activated carbon column to adsorb the pigment of the fermentation liquid adhering to the fructooligosaccharide, using an ion exchange resin to adsorb the salt of the fermentation liquid adhering to the fructooligosaccharide, and then freeze-drying to remove the water adhering to the fructooligosaccharide.

[0064] A method for preparing a biological agent capable of disinfecting and preserving mulberry leaves comprises the following steps:

[0065] Food-grade chlorine dioxide, sericin, oxalis extract and oligofructose in a volume ratio of 1:1:1:1 are mixed and stirred until they are evenly mixed to prepare a biological agent that can disinfect and preserve mulberry leaves.

[0066] Specifically, the preparation steps of food-grade chlorine dioxide include:

[0067] S101: Design and build an electrolytic cell with adjustable current, voltage and temperature parameters. Install anodes and cathodes in the electrolytic cell, and connect the anodes and cathodes to an external power source through wires;

[0068] S102: Mix sea salt and pure water in proportion to form an electrolyte solution, and inject it into the electrolytic cell;

[0069] In this embodiment, the mass ratio of sea salt to purified water is 1:10;

[0070] S103: Turn on the power supply;

[0071] S104: Current flows between the anode and the cathode, initiating an electrolytic reaction, an oxidation reaction occurs at the anode, and a reduction reaction occurs at the cathode, generating a sodium hydroxide solution, chlorine gas, and hydrogen gas;

[0072] In this embodiment, the chemical reaction equation is as follows:

[0073] 2NaCl2+2H2O=2NaOH+Cl2↑+H2↑

[0074] S105: separating and purifying the sodium hydroxide solution, chlorine and hydrogen produced by electrolysis;

[0075] S106: reacting the purified chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution;

[0076] In this embodiment, the chemical reaction equation is as follows:

[0077] Cl2+2NaClO2=2ClO2↑+2NaCl

[0078] The addition ratio of chlorine gas and sodium chlorite solution must be sufficient to complete the above chemical reaction;

[0079] S107: separating and purifying the food-grade chlorine dioxide gas and the sodium chloride solution produced by the reaction, and supplementing the sea salt component in step S102 with the purified sodium chloride solution;

[0080] S108: Passing purified food-grade chlorine dioxide gas into water to mix with the water, and detecting the pH value;

[0081] In this embodiment, the addition ratio of food-grade chlorine dioxide gas to water is 1:1000;

[0082] S109: According to the detected pH value, the purified sodium hydroxide solution or water is introduced to adjust the pH value to 8.5-9.5.

[0083] Specifically, the preparation steps of food-grade chlorine dioxide also include:

[0084] S110: The sodium hydroxide solution purified in step S105 and the food-grade chlorine dioxide gas purified in step S107 react with the hydrogen peroxide solution in the case of surplus to generate sodium chlorite solution, oxygen and water;

[0085] In this embodiment, the chemical reaction equation is as follows:

[0086] 2ClO2+H2O2+2NaOH=2NaClO2+O2↑+2H2O

[0087] The addition ratio of sodium hydroxide solution, food-grade chlorine dioxide gas and hydrogen peroxide solution must satisfy the completion of the above chemical reaction;

[0088] S111: The sodium chlorite solution, oxygen and water produced by the reaction are separated and purified. The purified sodium chlorite solution is used to supplement the sodium chlorite solution in step S106, and the purified water is used to supplement the pure water in step S102.

[0089] Specifically, the preparation steps of food-grade chlorine dioxide also include:

[0090] S112: the hydrogen purified in step S105 and the oxygen purified in step S111 react with ethyl anthraquinone to generate a hydrogen peroxide solution;

[0091] In this embodiment, the chemical reaction equation is as follows:

[0092]

[0093] In this embodiment, the addition ratio of hydrogen, oxygen and ethyl anthraquinone needs to satisfy the completion of the above chemical reaction;

[0094] S113: separating and purifying the hydrogen peroxide solution produced by the reaction, and replenishing the hydrogen peroxide solution in step S110 with the purified hydrogen peroxide solution.

[0095] Specifically, the preparation steps of sericin include:

[0096] S201: Prepare the finest silkworm cocoons;

[0097] S202: Cut the cocoons into small pieces using scissors;

[0098] S203: Clean the small pieces of silk cocoons with deionized water to remove surface impurities;

[0099] S204: placing the cleaned small pieces of silk cocoons in a heating container, adding a sodium hydroxide solution, heating and stirring to dissolve the silk cocoons in the sodium hydroxide solution, and filtering to remove insoluble impurities;

[0100] In this embodiment, the ratio of adding silk cocoons to sodium hydroxide solution is such that the sodium hydroxide solution covers the silk cocoons;

[0101] The heating temperature is 80-90°C;

[0102] S205: centrifuging the filtered mixture to separate the sericin solution;

[0103] S206: freeze-drying the sericin solution to remove some water.

[0104] Specifically, the preparation steps of the Oxalis sorrel extract include:

[0105] S301: picking fresh whole Oxalis herb;

[0106] S302: washing and drying the freshly picked whole Oxalis herb to remove surface impurities;

[0107] S303: placing the dried Oxalis hay in a crusher to crush it into powder;

[0108] S304: soaking the Oxalis powder in distilled water and boiling it twice, filtering out the filtrate, combining the filtrate, and cooling to room temperature;

[0109] In this embodiment, the addition ratio of Oxalis powder to distilled water is 1:10;

[0110] The soaking time is 12h, the cooking temperature is 80℃, and the cooking time is 1.5h;

[0111] Specifically, the preparation steps of oligofructose include:

[0112] S401: placing sucrose in water and mixing with the water to generate a sucrose solution;

[0113] In this embodiment, the addition ratio of sucrose to water is 1:10;

[0114] S402: inoculating Aspergillus niger into a sucrose solution for fermentation, wherein the FTS enzyme produced during the fermentation process catalyzes a transfer reaction of sucrose to generate fructo-oligosaccharides;

[0115] S403: filtering the produced oligofructose to separate the oligofructose;

[0116] S404: Adsorbing the pigment of the fermentation liquid adhered to the oligofructose through an activated carbon column;

[0117] S405: Adsorbing salts of the fermentation liquid adhering to the oligofructose through ion exchange resin;

[0118] S406: removing water adhering to the oligofructose by freeze drying.

[0119] The above substances involved in the reaction are continuously recycled when in surplus. If the reaction substances are insufficient for recycling during the process, they can be directly supplemented from the outside.

[0120] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A biological agent for disinfecting and preserving mulberry leaves, characterized in that: Includes the following components: Food grade chlorine dioxide, sericin, oxalis extract and oligofructose; Food-grade chlorine dioxide is prepared by making an electrolyte from sea salt and water, injecting it into an electrolytic cell, carrying out an electrolytic reaction to generate a sodium hydroxide solution, chlorine gas and hydrogen gas, separating and purifying the sodium hydroxide solution, chlorine gas and hydrogen gas, reacting the chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution, mixing the food-grade chlorine dioxide gas with water, and adjusting the pH value to 8.5-9.5 through a sodium hydroxide solution or dilution; The generated sodium hydroxide solution and food-grade chlorine dioxide solution react with the hydrogen peroxide solution to generate sodium chlorite solution, oxygen and water. The generated sodium chlorite solution supplements the sodium chlorite solution reacted with chlorine. The generated hydrogen and oxygen react with ethyl anthraquinone to generate hydrogen peroxide solution. The generated hydrogen peroxide solution supplements the hydrogen peroxide solution reacted with the sodium hydroxide solution and the food-grade chlorine dioxide solution. The generated sodium chloride solution can supplement the sodium chloride of the sea salt part in the electrolyte. The generated water can supplement the water in the electrolyte. Sericin is prepared by cutting high-quality silkworm cocoons into small pieces with scissors, washing with deionized water to remove surface impurities, stirring and mixing with sodium hydroxide solution under heating conditions, standing to wait for the silkworm cocoons to dissolve, filtering the mixture to remove insoluble impurities, centrifuging to separate the sericin solution, and freeze-drying to remove the moisture of the sericin solution; The Oxalis extract is prepared by washing and drying fresh Oxalis whole grass, grinding it into powder, soaking the Oxalis powder in distilled water, boiling it twice, filtering it while hot, combining the two filtrates, and cooling it to room temperature. Fructooligosaccharide is prepared by mixing sucrose and water to generate a sucrose solution, inoculating Aspergillus niger into the sucrose solution for fermentation, using FTS enzyme produced during the fermentation process to catalyze a transfer reaction of sucrose to generate fructooligosaccharide, filtering and separating the fructooligosaccharide, using an activated carbon column to adsorb the pigment of the fermentation liquid adhering to the fructooligosaccharide, using an ion exchange resin to adsorb the salt of the fermentation liquid adhering to the fructooligosaccharide, and then freeze-drying to remove the water adhering to the fructooligosaccharide.

2. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 1, characterized in that: The following steps are involved: Food-grade chlorine dioxide, sericin, oxalis extract and oligofructose in a volume ratio of 1:1:1:1 are mixed and stirred until they are evenly mixed to prepare a biological agent that can disinfect and preserve mulberry leaves.

3. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 2, characterized in that: The preparation steps of the food grade chlorine dioxide include: S101: Design and build an electrolytic cell with adjustable current, voltage and temperature parameters. Install anodes and cathodes in the electrolytic cell, and connect the anodes and cathodes to an external power source through wires; S102: Mix sea salt and pure water in proportion to form an electrolyte solution, and inject it into the electrolytic cell; S103: Turn on the power supply; S104: Current flows between the anode and the cathode, initiating an electrolytic reaction, an oxidation reaction occurs at the anode, and a reduction reaction occurs at the cathode, generating a sodium hydroxide solution, chlorine gas, and hydrogen gas; S105: separating and purifying the sodium hydroxide solution, chlorine gas and hydrogen gas generated by electrolysis; S106: reacting the purified chlorine gas with a sodium chlorite solution to generate food-grade chlorine dioxide gas and a sodium chloride solution; S107: separating and purifying the food-grade chlorine dioxide gas and the sodium chloride solution produced by the reaction, and supplementing the sea salt component in step S102 with the purified sodium chloride solution; S108: Passing purified food-grade chlorine dioxide gas into water to mix with the water, and detecting the pH value; S109: According to the detected pH value, the purified sodium hydroxide solution or water is introduced to adjust the pH value to 8.5-9.

5.

4. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 3, characterized in that: The preparation steps of the food-grade chlorine dioxide also include: S110: The sodium hydroxide solution purified in step S105 and the food-grade chlorine dioxide gas purified in step S107 react with the hydrogen peroxide solution in the case of surplus to generate sodium chlorite solution, oxygen and water; S111: The sodium chlorite solution, oxygen and water produced by the reaction are separated and purified. The purified sodium chlorite solution is used to supplement the sodium chlorite solution in step S106, and the purified water is used to supplement the pure water in step S102.

5. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 4, characterized in that: The preparation steps of the food-grade chlorine dioxide also include: S112: the hydrogen purified in step S105 and the oxygen purified in step S111 react with ethyl anthraquinone to generate a hydrogen peroxide solution; S113: separating and purifying the hydrogen peroxide solution produced by the reaction, and replenishing the hydrogen peroxide solution in step S110 with the purified hydrogen peroxide solution.

6. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 2, characterized in that: The preparation steps of the sericin protein include: S201: Prepare the finest silkworm cocoons; S202: Cut the silk cocoons into small pieces using scissors; S203: Clean the small pieces of silk cocoons with deionized water to remove surface impurities; S204: placing the cleaned small pieces of silk cocoons in a heating container, adding a sodium hydroxide solution, heating and stirring to dissolve the silk cocoons in the sodium hydroxide solution, and filtering to remove insoluble impurities; S205: centrifuging the filtered mixture to separate the sericin solution; S206: freeze-drying the sericin solution to remove some water.

7. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 2, characterized in that: The preparation steps of the Oxalis Sorrel extract include: S301: picking fresh whole Oxalis herb; S302: washing and drying the freshly picked whole Oxalis herb to remove surface impurities; S303: placing the dried Oxalis hay in a crusher to crush it into powder; S304: Soak the Oxalis powder in distilled water and boil it twice, filter out the filtrate, combine the filtrate, and cool it to room temperature.

8. The method for preparing a biological agent for disinfecting and preserving mulberry leaves according to claim 2, characterized in that: The preparation steps of the oligofructose include: S401: placing sucrose in water and mixing with the water to generate a sucrose solution; S402: inoculating Aspergillus niger into a sucrose solution for fermentation, wherein the FTS enzyme produced during the fermentation process catalyzes a transfer reaction of sucrose to generate fructo-oligosaccharides; S403: filtering the produced oligofructose to separate the oligofructose; S404: Adsorbing the pigment of the fermentation liquid adhered to the oligofructose through an activated carbon column; S405: Adsorbing salts of the fermentation liquid adhering to the oligofructose through ion exchange resin; S406: removing water adhering to the oligofructose by freeze drying.

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