Antibacterial and deodorant finishing liquid for down feather and preparation method of antibacterial and deodorant finishing liquid

Abstract

The invention relates to a down feather antibacterial and deodorant finishing liquid and a preparation method thereof, and belongs to the technical field of down feather processing.The preparation method comprises the steps that red thick-shell branches and leaves are sequentially cleaned, baked and smashed to obtain a fermentation raw material, yeast powder, glucose and water are evenly mixed to obtain a culture medium, bacillus is inoculated into the culture medium and then cultured, and the down feather antibacterial and deodorant finishing liquid is obtained. The preparation method comprises the following steps: obtaining a fermentation substrate, uniformly mixing yeast powder, glucose and water to obtain a culture medium, inoculating bacillus in the culture medium, culturing to obtain a fermentation substrate, and uniformly mixing a red thick-shell fermentation liquid, Kathon and a cross-linking agent to obtain the finishing liquid. The invention provides finishing liquid containing red thick shell fermentation liquid, Kathon and a cross-linking agent and a preparation method of the finishing liquid. The diluted finishing liquid is used for carrying out dipping treatment on down feather, so that the down feather can be endowed with good washing resistance, antibacterial property and odor adsorption resistance.

Description

Technical Field

[0001] This invention belongs to the field of down processing technology, specifically relating to a down antibacterial and deodorizing finishing liquid and its preparation method. Background Technology

[0002] Existing down products do not have antibacterial properties and require infrequent washing during daily use. Due to close contact with the body, they are highly susceptible to bacterial contamination and odor absorption, leading to mold, insect infestation, and unpleasant smells. In response to this need, antibacterial down has emerged. Currently, materials used to impart antibacterial properties to down can be broadly categorized into natural and non-natural materials. Natural antibacterial materials primarily include mugwort, cactus, and aquatic algae.

[0003] The tamanufactured haematomarginatus, also known as the tamanu, produces tamanu oil, which is widely used in skincare and pharmaceuticals. It exhibits excellent repairing, anti-inflammatory, moisturizing, and pain-relieving effects. These effects primarily stem from the various active ingredients in the tamanufactured haematomarginatus essential oil. However, the oil's viscous texture, strong herbal aroma, and dark green color limit its applicability. While this component is present not only in the essential oil but also in the branches, leaves, flowers, and rhizomes of the tamanufactured haematomarginatus, there is a wealth of other active ingredients. However, current research on the application of these active ingredients in the branches, leaves, flowers, and rhizomes of the tamanufactured haematomarginatus is limited. Summary of the Invention

[0004] The purpose of this invention is to provide a down antibacterial and deodorizing finishing liquid and its preparation method in order to solve the above-mentioned problems.

[0005] The present invention achieves the above objectives through the following technical solutions: This invention provides a method for preparing a down antibacterial and deodorizing finishing liquid, comprising the following steps: S1. The red thick-shelled branches and leaves are washed, baked and crushed in sequence to obtain fermentation raw materials; S2. Mix yeast powder, glucose and water evenly to obtain a culture medium. Inoculate Bacillus in the culture medium and then culture it to obtain a fermentation substrate. S3. Mix the fermentation raw materials evenly into the fermentation substrate, place them for fermentation, and then centrifuge and filter them in sequence to obtain red thick-shelled fermentation liquid. S4. Mix the red thick-shell fermentation broth, Kathon and cross-linking agent evenly to obtain the finishing solution.

[0006] As a further optimization of the present invention, in S1, the baking temperature is 50-60℃ and the duration is 3-5 minutes.

[0007] As a further optimization of the present invention, in S2, the mass ratio of yeast powder, glucose and water in the culture medium is 1:2:50.

[0008] As a further optimization of the present invention, in S2, the inoculum amount of Bacillus is 4-6 × 10⁻⁶. 6 The concentration of cfu / mL was increased, the culture temperature was increased to 25-30℃, and the culture time was increased to 15-25h.

[0009] As a further optimization of the present invention, by weight, in S4, the raw material composition of the finishing liquid includes 20-30 parts of red thick-shell fermentation broth, 10-20 parts of Kathon, and 5-8 parts of crosslinking agent.

[0010] As a further optimization of the present invention, in S4, the fermentation temperature is 25-30℃ and the fermentation time is 3-5 days.

[0011] The present invention also provides a down antibacterial and deodorizing finishing liquid, which is prepared by the above-mentioned preparation method of the down antibacterial and deodorizing finishing liquid.

[0012] The beneficial effects of this invention are as follows: This invention provides a finishing solution comprising red scabra fermentation broth, Kathon, and a crosslinking agent. Impregnating down with the diluted finishing solution imparts excellent wash resistance, antibacterial properties, and odor-repellent properties to the down. In the preparation of the finishing solution, a red scabra fermentation broth containing abundant and high concentrations of various active ingredients is extracted from red scabra through fermentation. The combined use of the red scabra fermentation broth and Kathon, which has bactericidal and preservative functions, not only achieves a synergistic optimization of antibacterial and bactericidal effects but also optimizes the surface environment of the down, thus endowing the down with excellent odor-repellent properties and achieving multi-faceted performance improvements. Detailed Implementation

[0013] The present application will now be described in further detail. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content.

[0014] I. Materials Unless otherwise specified, all methods used in this invention are conventional methods known to those skilled in the art, and all reagents and materials used are commercially available products unless otherwise specified.

[0015] The yeast powder used in this invention is fiber yeast; The Bacillus was Bacillus subtilis, purchased from Luoyang Oukebike Biotechnology Co., Ltd. The crosslinking agent is SaC-100.

[0016] method Example 1 A method for preparing a down antibacterial and deodorizing finishing liquid includes the following steps: S1. The red thick-shelled branches and leaves are washed, baked and crushed in sequence to obtain fermentation raw materials. The baking temperature is 50℃ and the time is 5min. S2. Mix yeast powder, glucose, and water evenly in a mass ratio of 1:2:50 to obtain a culture medium, and then mix at a concentration of 4×10⁻⁶. 6 The inoculum standard is CFU / mL. After inoculating Bacillus in the culture medium, the culture is carried out to obtain the fermentation substrate. S3. Mix the fermentation raw materials evenly into the fermentation substrate, place it at 25℃ for 5 days for fermentation, and then centrifuge and filter the fermentation material in sequence to obtain red thick-shelled fermentation liquid. S4. By weight, mix 20 parts of red thick-shell fermentation broth, 10 parts of Kathon and 5 parts of crosslinking agent evenly to obtain finishing solution.

[0017] Example 2 A method for preparing a down antibacterial and deodorizing finishing liquid includes the following steps: S1. The red thick-shelled branches and leaves are washed, baked and crushed in sequence to obtain fermentation raw materials. The baking temperature is 60℃ and the time is 3min. S2. Mix yeast powder, glucose, and water evenly in a mass ratio of 1:2:50 to obtain a culture medium, and then mix at a rate of 6×10⁻⁶. 6 The inoculum standard is CFU / mL. After inoculating Bacillus in the culture medium, the culture is carried out to obtain the fermentation substrate. S3. Mix the fermentation raw materials evenly into the fermentation substrate, place it at 30℃ for 3 days for fermentation, and then centrifuge and filter the fermentation material in sequence to obtain red thick-shelled fermentation liquid. S4. By weight, mix 30 parts of red thick-shell fermentation broth, 20 parts of Kathon and 8 parts of crosslinking agent evenly to obtain finishing solution.

[0018] Example 3 A method for preparing a down antibacterial and deodorizing finishing liquid includes the following steps: S1. The red thick-shelled branches and leaves are washed, baked and crushed in sequence to obtain fermentation raw materials. The baking temperature is 55℃ and the time is 4min. S2. Mix yeast powder, glucose, and water evenly in a mass ratio of 1:2:50 to obtain a culture medium, and then mix at a concentration of 5 × 10⁻⁶. 6 The inoculum standard is CFU / mL. After inoculating Bacillus in the culture medium, the culture is carried out to obtain the fermentation substrate. S3. Mix the fermentation raw materials evenly into the fermentation substrate, place it at 28℃ for 4 days for fermentation, and then centrifuge and filter the fermentation material in sequence to obtain red thick-shelled fermentation liquid. S4. By weight, mix 25 parts of red thick-shell fermentation broth, 15 parts of Kathon and 6 parts of crosslinking agent evenly to obtain finishing solution.

[0019] Comparative Examples 1 and 2 Based on Example 3, only the raw material ratio in the finishing solution formulation in S4 was adjusted. The formulations of each group in Example 3 and Comparative Examples 1 and 2 are shown in the table below: ; Note: "-" indicates no addition. Comparative Example 3 Based on Example 3, 25 parts of red mulberry fermentation liquid in S4 were replaced with 25 parts of red mulberry essential oil.

[0020] Comparative Example 4 Based on Example 3, the red thick-shelled branches and leaves in S1 are replaced with mugwort.

[0021] Comparative Example 5 Based on Example 3, the red thick-shelled branches and leaves in S1 are replaced with cacti.

[0022] The finishing solutions prepared in Examples 1-3 and Comparative Examples 1-5 were diluted to obtain eight groups of impregnation solutions. The volume ratio of finishing solution to water during dilution was 1:2. Equal amounts of test solution were taken from each of the eight groups of impregnation solutions, and appropriate and equal amounts of down were impregnated with the test solutions under the same conditions. After the impregnation treatment, the performance of each group of down was tested. The testing method is as follows: ① Referring to the implementation standards of GB / T20944.2-2007 and GB / T20944.3-2008, the antibacterial properties of down were tested. The samples used were equal amounts of down in bags (the sampling bags were equal-sized cloth bags with a pillow shell structure). Staphylococcus aureus was selected as the test bacteria. Each group of down was washed 20 times according to the standard machine washing procedure set by AATCC. The antibacterial properties of the down were tested before and after washing, and the antibacterial rate (%) of the down was obtained. ②Referring to the implementation standard GB T 33610.2—2017 "Determination of deodorizing properties of textiles - Part 2: Detection tube method", the deodorizing performance of down was tested. The sample used was an equal amount of down in a bag (the sampling bag was made of polyvinyl fluoride resin). The test reagent used was acetic acid with a purity of 99.7%. The adsorption elimination rate (%) of each group of down was obtained.

[0023] The test results are shown in the table below: ; Note: Based on the above testing method, the blank example uses fatty alcohol polyoxyethylene ether instead of finishing solution to treat down.

[0024] From the table above, we can see that: ① Compared to the blank example, Examples 1-3 showed superior performance in several aspects, including the antibacterial rate of down, the decrease in antibacterial rate due to washing, and the adsorption and elimination rate. This result indicates that the finishing solution provided in this application, containing red scabra fermentation broth, Kathon, and a crosslinking agent, can impart good antibacterial and odor-repellent properties to down. Furthermore, Examples 1-3 used different ratios of red scabra fermentation broth, Kathon, and the crosslinking agent, resulting in differences in various data. Among them, the ratio used in Example 3 achieved the best effect. This result indicates that the ratio of red scabra fermentation broth, Kathon, and the crosslinking agent directly affects the improvement effect of the finishing solution on down performance. Based on the data in the table above, the ratio corresponding to Example 3 is selected as the optimal ratio. ② Compared with Example 3, Comparative Examples 1-2 removed Kathon and Red Thick Shell Fermentation Liquid from the finishing solution, resulting in all data of Comparative Examples 1 and 2 being worse than the corresponding data of Example 3. This result indicates that compared with using only one of Red Thick Shell Fermentation Liquid or Kathon, the combined use of Red Thick Shell Fermentation Liquid and Kathon achieves a better effect on improving down performance. ③ Compared with Example 3, Comparative Example 3 replaced the red scabra fermentation liquid in the finishing solution with an equal amount of red scabra essential oil. On the one hand, it achieved a better anti-odor adsorption effect, but on the other hand, it led to a decrease in antibacterial properties and water resistance of antibacterial effect. This result shows that compared with the combined use of red scabra essential oil and Kathon, the red scabra fermentation liquid and Kathon have better compatibility and the combined use has a better effect. ④ Compared with Example 3, Comparative Examples 4-5 replaced the red thick shell with common antibacterial ingredients such as mugwort and cactus. The results showed that, based on the preparation method of the down antibacterial and deodorizing finishing liquid provided in this application, the improvement effect on down performance achieved by using mugwort and cactus was not as good as that of red thick shell.

[0025] The embodiments described above are merely examples of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention.

Claims

1. A method for preparing a down antibacterial and deodorizing finishing liquid, characterized in that, Includes the following steps: S1. The red thick-shelled branches and leaves are washed, baked and crushed in sequence to obtain fermentation raw materials; S2. Mix yeast powder, glucose and water evenly to obtain a culture medium. Inoculate Bacillus in the culture medium and then culture it to obtain a fermentation substrate. S3. Mix the fermentation raw materials evenly into the fermentation substrate, place them for fermentation, and then centrifuge and filter them in sequence to obtain red thick-shelled fermentation liquid. S4. Mix the red thick-shell fermentation broth, Kathon and cross-linking agent evenly to obtain the finishing solution.

2. The preparation method of the down antibacterial and deodorizing finishing liquid according to claim 1, characterized in that, In step S1, the baking temperature is 50-60℃ and the duration is 3-5 minutes.

3. The preparation method of the down antibacterial and deodorizing finishing liquid according to claim 1, characterized in that, In S2, the mass ratio of yeast powder, glucose, and water in the culture medium is 1:2:

50.

4. The preparation method of the down antibacterial and deodorizing finishing liquid according to claim 1, characterized in that, In S2, the inoculum size of Bacillus is 4-6 × 10⁻⁶. 6 The concentration of cfu / mL was increased, the culture temperature was increased to 25-30℃, and the culture time was increased to 15-25h.

5. The preparation method of the down antibacterial and deodorizing finishing liquid according to claim 1, characterized in that, By weight, the raw material composition of the finishing liquid in S4 includes 20-30 parts of red thick-shell fermentation broth, 8-10 parts of Kathon, and 5-8 parts of crosslinking agent.

6. The preparation method of the down antibacterial and deodorizing finishing liquid according to claim 1, characterized in that, In step S4, the fermentation temperature is 25-30℃, and the fermentation time is 3-5 days.

7. A down antibacterial and deodorizing finishing liquid, characterized in that, It is prepared by the method described in any one of claims 1-6 for preparing the down antibacterial and deodorizing finishing liquid.