Fruit preservative based on chlorhexidine gluconate as well as preparation method and application of fruit preservative

Abstract

The invention discloses a chlorhexidine gluconate-based fruit preservative as well as a preparation method and application thereof, and relates to the technical field of fruit storage and preservation. The specific preparation method of the fruit preservative comprises the following steps: adding an acidic plant-derived polyphenol solution into a sodium carboxymethyl cellulose aqueous solution, heating and stirring to obtain a sodium carboxymethyl cellulose / plant-derived polyphenol solution; adding the chlorhexidine gluconate solution into the food-grade oil phase, and emulsifying to obtain a functional emulsion; mixing the sodium carboxymethyl cellulose / plant source polyphenol solution and the functional emulsion to obtain a fruit preservative emulsion; according to the invention, chlorhexidine gluconate is introduced into a fruit preservation system for the first time, and through the synergistic effect of chlorhexidine gluconate, the food-grade oil phase, polysaccharide and plant-derived polyphenol, the weakly acidic emulsion type preservative is constructed. The preservative forms a uniform, compact and transparent coating on the surface of the fruit, so that the shelf life can be remarkably prolonged, and the color, flavor and tissue quality of the fruit can be maintained. The raw materials used in the invention are food-grade materials, and are safe and environment-friendly.

Description

TECHNICAL FIELD

[0001] The present application relates to a fruit preservative based on chlorhexidine gluconate and its preparation method and application, belonging to the technical field of fruit storage and preservation. BACKGROUND

[0002] Tropical and subtropical fruits such as mango, banana, citrus, pomegranate have high respiration intensity after harvesting, and are easily infected by pathogenic microorganisms, leading to rotting, deterioration and storage and transportation loss. In order to prolong the shelf life of fruits, existing researches mainly focus on natural high molecular or natural essential oil antibacterial agents. Among them, the cationic polysaccharide coating of chitosan has a certain antibacterial effect, but its action spectrum is limited, and it is difficult to produce significant inhibitory effect on a variety of postharvest pathogenic fungi and bacteria at the same time, and the actual preservation effect is limited. While plant essential oil preparations such as cinnamaldehyde and carvacol essential oil have good antibacterial activity, but they are volatile and have poor stability, and need complex emulsification or embedding process to be applied to fruit preservation, and the process cost is high. At present, there is still a lack of a fruit preservative that has a broad-spectrum significant antibacterial effect and can be processed simply and suitable for industrialization. Chlorhexidine gluconate (CHG) is a commonly used broad-spectrum antibacterial agent in clinical practice, which has been widely used in oral care and skin disinfection. Its molecular structure contains a biguanide cation, which can exist stably under weak acid conditions and bind to cell membranes, thereby showing excellent antibacterial effect. However, so far there is no literature or patent that directly applies chlorhexidine gluconate to the field of fruit preservation. Although CHG has been widely used in medical and disinfection fields, its application in fruit storage and preservation has not been reported, and the related technology is still in a blank state. CHG is commonly used in oral rinse, skin disinfectant and surgical cleaner at a concentration of 0.05-4%, and its median lethal dose (LD 50 ) in mice is about 2000 mg / kg, which is a low toxicity level. In the present application, CHG has a low content and is only used as a washable surface antibacterial component, which is effectively embedded in the composite emulsion matrix and can be completely removed by water washing, avoiding the risk of human ingestion, and meeting the green and safe requirements.

[0003] However, there are several problems in directly applying CHG to fruit preservation: (1) CHG is a strong hydrophilic ionic salt, which is difficult to form a stable slow-release structure on the fruit surface, making it difficult to maintain long-term antibacterial effect; (2) For some food-grade anionic polysaccharide preservation matrix, the anion is easy to neutralize with the cationic guanidine group of CHG, resulting in instability of the system, precipitation of effective substances, and destruction of emulsion uniformity and film forming property; (3) CHG itself lacks antioxidant function and cannot effectively inhibit fruit browning. Therefore, it is urgent to design a reasonable system to give CHG glucose acid chlorhexidine slow-release capacity, antioxidant synergistic effect, and system stability and film forming property, so as to form a dense and breathable protective coating on the surface of the fruit, and realize comprehensive preservation effect. SUMMARY

[0004] One of the purposes of the present application is to provide a fruit preservative preparation method based on glucose acid chlorhexidine, which specifically comprises the following steps: (1) Preparation of functional emulsion: glucose acid chlorhexidine solution is added to food-grade oil phase, and functional emulsion CHG / Oil is obtained by high-speed shearing emulsification.

[0005] (2) Preparation of carboxymethyl cellulose sodium / plant source polyphenol solution: carboxymethyl cellulose sodium and plant source polyphenol aqueous solution is prepared, and the pH value is adjusted after heating and stirring to obtain carboxymethyl cellulose sodium / plant source polyphenol solution CMC / Ar-OH.

[0006] (3) Preparation of fruit preservative emulsion: CHG / Oil obtained in step (1) and CMC / Ar-OH obtained in step (2) are stirred and mixed, then compounded, and then fruit preservative emulsion CHG / Oil / CMC / Ar-OH is obtained after standing and defoaming.

[0007] Preferably, the glucose acid chlorhexidine solution in step (1) is a 20% glucose acid chlorhexidine aqueous solution; the glucose acid chlorhexidine aqueous solution is added to the food-grade oil phase at a proportion of 5-20% of the mass percentage of the glucose acid chlorhexidine aqueous solution in the food-grade oil phase; the food-grade oil phase is one or more combinations of long-chain vegetable oil, medium-chain oil, polyol and plant essential oil.

[0008] More preferably, the food-grade oil phase in step (1) is one or more combinations of medium-chain triglyceride, olive oil, glycerol and peppermint essential oil.

[0009] Preferably, the high-speed shearing emulsification in step (1) is carried out at a speed of 5000-12000 rpm for 5-20 min.

[0010] Preferably, the plant-derived polyphenol in step (2) is one or more of gallic acid, vanillic acid, rosemary acid and protocatechuic acid.

[0011] Preferably, the pH of the sodium carboxymethylcellulose / plant-derived polyphenol solution in step (2) is adjusted to 4-5 with citric acid; the plant-derived polyphenol is added in an amount of 0.1-1% by mass percentage in the sodium carboxymethylcellulose / plant-derived polyphenol solution; and the sodium carboxymethylcellulose is added in an amount of 0.5-2% by mass percentage in the sodium carboxymethylcellulose / plant-derived polyphenol solution.

[0012] Preferably, the heating temperature in step (2) is 30-60℃.

[0013] Preferably, the functional emulsion in the fruit preservative emulsion CHG / Oil / CMC / Ar-OH in step (3) is added in an amount of 1.05-18% by mass percentage, and the sodium carboxymethylcellulose / plant-derived polyphenol solution is added in an amount of 82-98.95% by mass percentage.

[0014] Preferably, the stirring and mixing condition in step (3) is stirring and mixing at 500-800 rpm for 0.5-3 h at 20-40℃; and the compounding condition is high-speed shearing at 5000-12000 rpm for 10-30 min.

[0015] The second object of the present application is to provide a fruit preservative based on chlorhexidine gluconate prepared by the preparation method of the present application.

[0016] The third object of the present application is to provide the application of the fruit preservative based on chlorhexidine gluconate prepared by the preparation method of the present application in fruit preservation.

[0017] The mechanism of the present application is as follows: The present application introduces chlorhexidine gluconate into the field of fruit preservation for the first time, and realizes the synergistic effect of multiple preservation mechanisms through the construction of a weak acid emulsion system. The system is not a simple superposition of the functions of each component, but through experimental design, it forms a stable, dense and breathable multifunctional protective layer on the surface of the fruit.

[0018] The synergistic preservation mechanism of the system is as follows: The system uses the electrostatic interaction and π-π conjugation between anionic polysaccharides and plant-derived polyphenols and the interface of the emulsion to construct a three-dimensional protective barrier, which can effectively block the invasion of pathogenic bacteria and prevent water loss. At the same time, the microemulsion structure allows the antibacterial ingredients to be released continuously and slowly, overcoming the shortcoming of short-acting effect of traditional preservatives and achieving long-term protection.

[0019] Secondly, the system inhibits both microbial and biochemical factors contributing to fruit spoilage through the synergistic effect of antibacterial and antioxidant properties. The system's slightly acidic environment creates optimal conditions for the antibacterial components to function, enabling them to efficiently disrupt microbial cell membranes and lead to their death. The natural antioxidants in the system not only directly scavenge free radicals and inhibit oxidative browning, but also synergistically inhibit bacterial growth with the antibacterial components at the microbial interface.

[0020] Ultimately, due to the synergistic effect of the system's inherent stability, emulsion coating and interfacial effects regulate the molecular interactions between components, avoiding structural damage caused by large-scale charge neutralization and interchain bridging. This ensures that the protective layer adheres uniformly and stably to the fruit surface, providing long-lasting comprehensive preservation efficacy.

[0021] In summary, this preservative achieves the comprehensive goals of delaying spoilage, maintaining quality, and extending shelf life through the close synergy of three dimensions: "physical barrier-long-lasting release," "antibacterial-antioxidant," and "system stability."

[0022] The beneficial effects of this invention are: (1) Multifunctional synergistic preservation: The fruit preservative of the present invention achieves broad-spectrum long-lasting antibacterial effect, exerts antioxidant and anti-browning effect, and constructs a dense and breathable protective network through the synergistic effect of "physical barrier-long-lasting release", "antibacterial-antioxidant" and "system stability", thereby achieving a comprehensive preservation effect of antibacterial, antioxidant, anti-corrosion and slow release.

[0023] (2) Significant preservation effect: The fruit preservative coating of the present invention is transparent on the surface of the fruit and does not affect the normal ripening process of the fruit. It can significantly extend the shelf life, reduce the spoilage rate, and maintain the color, flavor and texture quality of the fruit.

[0024] (3) Simple and feasible process: Stable emulsion can be obtained by using conventional high-speed shearing and stirring process, without the need for complicated embedding, cross-linking or high energy consumption process. It is easy to operate, and easy to scale up production and practical application.

[0025] (4) Green, environmentally friendly and safe: The auxiliary materials used in this invention are all food-grade materials. The fruit preservative coating can be removed by washing with water and will not have an adverse effect on the environment and food safety, which meets the requirements of green environmental protection and food safety. Attached Figure Description

[0026] Figure 1 This is a flowchart illustrating the preparation and application process of a fruit preservative based on chlorhexidine gluconate, as described in Example 1 of the present invention.

[0027] Figure 2 This is a diagram illustrating the reaction mechanism of the fruit preservative based on chlorhexidine gluconate in Example 1 of the present invention.

[0028] Figure 3 Comparison of the macroscopic preservation effects of the fruit preservative emulsions prepared in Example 1 and Comparative Examples 1-2 on Guiqi mango.

[0029] Figure 4 The graph shows the change in weight loss rate of Guiqi mangoes after immersion in the fruit preservative emulsions prepared in Example 1 and Comparative Examples 1-2.

[0030] Figure 5 The graph shows the change in the spoilage rate of Guiqi mangoes after immersion in the fruit preservative emulsions prepared in Example 1 and Comparative Examples 1-2. Detailed Implementation

[0031] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0032] Unless otherwise specified, all chemical reagents used in the embodiments and comparative examples of this invention were commercially available analytical grade reagents. The chlorhexidine gluconate solution used in the embodiments and comparative examples of this invention was a commercially available 20% (w / w) aqueous solution of chlorhexidine gluconate.

[0033] Example 1 A method for preparing a fruit preservative based on chlorhexidine gluconate, the process flow diagram is as follows: Figure 1 As shown in the diagram, the reaction mechanism is as follows: Figure 2 As shown, the specific steps include: (1) Preparation of functional emulsion: 20% chlorhexidine gluconate (CHG) aqueous solution was added to medium chain triglycerides (MCT) and sheared at high speed for 10 min under ice bath conditions of 8000 rpm to obtain functional emulsion CHG / MCT, wherein the chlorhexidine gluconate aqueous solution was added to MCT at a ratio of 10% of the mass percentage of chlorhexidine gluconate aqueous solution to MCT.

[0034] (2) Preparation of sodium carboxymethyl cellulose / plant-derived polyphenol solution: Gallic acid (GA) and sodium carboxymethyl cellulose (CMC) were added to deionized water and heated and stirred at 60°C to dissolve them, thus obtaining an aqueous solution of gallic acid and sodium carboxymethyl cellulose. Then, the pH of the aqueous solution of gallic acid and sodium carboxymethyl cellulose was adjusted to 4 with citric acid to obtain a CMC / GA solution. The amount of GA and CMC added to the CMC / GA solution was 0.5% and 1% by mass, respectively.

[0035] (3) Preparation of fruit preservative emulsion: The functional emulsion CHG / MCT and CMC / GA solution were mixed and stirred at 600 rpm for 1 h at 25 °C. Then, the mixture was sheared at 8000 rpm for 10 min and allowed to stand for defoaming for 0.5 h to obtain a stable fruit preservative emulsion CHG / MCT / CMC / GA. The amount of functional emulsion CHG / MCT added to CHG / MCT / CMC / GA was 5.5% by mass, and the amount of CMC / GA solution added was 94.5% by mass.

[0036] The fruit preservative emulsion prepared in this embodiment has the following macroscopic preservation effect on Guiqi mango: Figure 3 As shown.

[0037] Example 2 A method for preparing a fruit preservative based on chlorhexidine gluconate, specifically including the following steps: (1) Preparation of functional emulsion: Add 20% chlorhexidine gluconate (CHG) aqueous solution to olive oil (OO) and shear at high speed for 20 min under ice bath conditions of 5000 rpm to obtain functional emulsion CHG / OO, wherein the chlorhexidine gluconate aqueous solution is added to OO at a ratio of 5% of the mass percentage of chlorhexidine gluconate aqueous solution to OO.

[0038] (2) Preparation of sodium carboxymethyl cellulose / plant-derived polyphenol solution: Vanillic acid (VA), rosmarinic acid (RA), and sodium carboxymethyl cellulose (CMC) were added to deionized water and heated and stirred at 30°C to dissolve, obtaining a vanillic acid / rosmarinic acid / sodium carboxymethyl cellulose aqueous solution. Subsequently, the pH of the vanillic acid / rosmarinic acid / sodium carboxymethyl cellulose aqueous solution was adjusted to 5 with citric acid to obtain a CMC / VA / RA solution. The amount of VA, RA, and CMC added to the CMC / VA / RA solution was 0.5% by mass percentage.

[0039] (3) Preparation of fruit preservative emulsion: The functional emulsion CHG / OO and CMC / VA / RA solution were mixed and stirred at 800 rpm for 3 h at 20 °C. Then, the mixture was sheared at 5000 rpm for 30 min and allowed to stand for defoaming for 0.5 h to obtain a stable fruit preservative emulsion CHG / OO / CMC / VA / RA. The amount of functional emulsion CHG / OO added to CHG / OO / CMC / VA / RA was 1.05% by mass, and the amount of CMC / VA / RA solution added was 98.95% by mass.

[0040] Example 3 A method for preparing a fruit preservative based on chlorhexidine gluconate, specifically including the following steps: (1) Preparation of functional emulsion: 20% chlorhexidine gluconate (CHG) aqueous solution was added to a mixed food-grade oil phase of glycerol (Gly) and peppermint oil (PEO) (the mixed food-grade oil phase was mixed at a mass ratio of 1:1 for glycerol and peppermint oil). The mixture was sheared at high speed for 5 min under ice bath conditions of 12000 rpm to obtain functional emulsion CHG / Gly / PEO, wherein the chlorhexidine gluconate aqueous solution was added to the mixed food-grade oil phase at a mass percentage of 20%.

[0041] (2) Preparation of sodium carboxymethyl cellulose / plant-derived polyphenol solution: Protocatechuic acid (PCA) and sodium carboxymethyl cellulose (CMC) were added to deionized water and heated and stirred at 45°C to dissolve them, thus obtaining an aqueous solution of protocatechuic acid and sodium carboxymethyl cellulose. Then, the pH of the aqueous solution of protocatechuic acid and sodium carboxymethyl cellulose was adjusted to 4.5 with citric acid to obtain a CMC / PCA solution. The amount of PCA and CMC added to the CMC / PCA solution was 0.1% and 2% by mass, respectively.

[0042] (3) Preparation of fruit preservative emulsion: The functional emulsion CHG / Gly / PEO and CMC / PCA solution were mixed and stirred at 500 rpm for 0.5 h at 40 °C. Then, the mixture was sheared at 12000 rpm for 20 min and then allowed to stand for 0.5 h to defoam, resulting in a stable fruit preservative emulsion CHG / Gly / PEO / CMC / PCA. The amount of functional emulsion CHG / Gly / PEO added to CHG / Gly / PEO / CMC / PCA was 18% by mass, and the amount of CMC / PCA solution added was 82% by mass.

[0043] Comparative Example 1 This comparative study uses tap water as a fruit preservative.

[0044] The macroscopic preservation effect of the fruit preservative emulsion prepared in this comparative example on Guiqi mango is as follows: Figure 3 As shown.

[0045] Comparative Example 2 This comparative example uses a mass percentage concentration of 1% CMC as a fruit preservative.

[0046] The macroscopic preservation effect of the fruit preservative emulsion prepared in this comparative example on Guiqi mango is as follows: Figure 3 As shown.

[0047] The application of a chlorhexidine gluconate-based fruit preservative in fruit preservation includes the following steps: Undamaged Guiqi mangoes from the market were randomly selected. Dust and residual pectin on the surface of the mangoes were wiped off with a non-woven cloth soaked in deionized water, and then allowed to air dry naturally. Subsequently, the mangoes were immersed in the fruit preservatives prepared in Examples 1-3 and Comparative Examples 1-2 for 1 minute, allowed to air dry at room temperature for 30-45 minutes, and stored in an environment of 26°C and 50% relative humidity (RH). The weight changes of the mangoes were recorded regularly and their degree of spoilage was observed.

[0048] Tests showed that the weight loss of Guiqi mangoes immersed in the fruit preservative prepared in Example 1 of this invention was 16.33% over a 12-day evaluation period (see [link]). Figure 4 The corruption rate is 20% (see...) Figure 5 The mango preservation effect is excellent because the fruit preservative prepared in Example 1 forms a uniform coating on the mango surface, exhibiting a significant antibacterial effect, effectively delaying the increase in mango spoilage rate, and maintaining the fruit's appearance and freshness. The fruit preservative prepared in Example 1 achieves the comprehensive purpose of delaying spoilage, maintaining quality, and extending shelf life through the close synergy of three dimensions: "physical barrier-long-acting slow release," "antibacterial-antioxidant," and "system stability." Tests showed that Guiqi mangoes immersed in the fruit preservative prepared in Example 2 of this invention experienced a weight loss of 16.40% and a spoilage rate of 25% within a 12-day evaluation period. The excellent mango preservation effect is due to the fruit preservative prepared in Example 2 forming a uniform coating on the mango surface, exhibiting a significant antibacterial effect, effectively delaying the increase in mango spoilage rate, and maintaining the fruit's appearance and freshness. The fruit preservative prepared in Example 2 achieves the comprehensive purpose of delaying spoilage, maintaining quality, and extending shelf life through the close synergy of three dimensions: "physical barrier-long-acting slow release." The close synergy of three dimensions—"antibacterial-antioxidant" and "system stability"—achieves the comprehensive goal of delaying spoilage, maintaining quality, and extending shelf life. Tests showed that Guiqi mangoes immersed in the fruit preservative prepared in Example 3 of this invention experienced a weight loss rate of 15.92% and a spoilage rate of 35% within a 12-day evaluation period. The mango preservation effect is excellent because the fruit preservative prepared in Example 3 forms a uniform coating on the mango surface, exhibiting significant antibacterial effects, effectively delaying the increase in mango spoilage rate, and maintaining the fruit's intact appearance and freshness. The fruit preservative prepared in Example 3 achieves the comprehensive goal of delaying spoilage, maintaining quality, and extending shelf life through the close synergy of three dimensions: "physical barrier-long-lasting release," "antibacterial-antioxidant," and "system stability." Guiqi mangoes immersed in the fruit preservative prepared in Comparative Example 1 of this invention experienced a weight loss rate of 17.37% within a 12-day evaluation period (see Comparative Example 1). Figure 4 The corruption rate is 90% (see...) Figure 5This is because the water treatment failed to form an effective barrier film on the fruit surface, and the soaking process also partially swelled and washed away the natural waxy layer of the skin, leading to increased skin permeability, intensified transpiration and respiration, and thus accelerated water loss. Simultaneously, residual free water on the fruit surface increased local water activity, which was conducive to the germination and infection of anthracnose fungal spores, and the lack of any antibacterial and antioxidant components ultimately resulted in a high spoilage rate and significant quality loss. The Guiqi mango soaked in the fruit preservative prepared in Comparative Example 2 of this invention experienced a weight loss of 16.53% over a 12-day evaluation period (see...). Figure 4 The corruption rate is 95% (see...) Figure 5 This is because CMC can form a hydrophilic semi-permeable film on the fruit surface, which has a certain barrier effect on water vapor, so the weight loss rate is slightly lower than that of the pure water group; however, a single CMC film lacks antibacterial and antioxidant activity, and its hydrophilicity makes it easy to retain water on the surface, forming a high-humidity microenvironment. At the same time, CMC polysaccharides themselves can provide carbon sources for some microorganisms, which together lead to more rapid colonization and spread of pathogens, so the spoilage rate is actually higher.

[0049] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or improvement of the technology in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing a fruit preservative based on chlorhexidine gluconate, characterized in that, Specifically, the following steps are included: (1) Preparation of functional emulsion: Chlorhexidine gluconate solution was added to the food-grade oil phase and emulsified by high-speed shearing to obtain functional emulsion CHG / Oil; (2) Preparation of sodium carboxymethyl cellulose / plant-derived polyphenol solution: Prepare an aqueous solution of sodium carboxymethyl cellulose and plant-derived polyphenols, heat and stir, and adjust the pH value to obtain sodium carboxymethyl cellulose / plant-derived polyphenol solution CMC / Ar-OH; (3) Preparation of fruit preservative emulsion: CHG / Oil obtained in step (1) and CMC / Ar-OH obtained in step (2) are stirred and mixed, then compounded, and then allowed to stand to defoam to obtain fruit preservative emulsion CHG / Oil / CMC / Ar-OH.

2. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, In step (1), the chlorhexidine gluconate solution is a chlorhexidine gluconate aqueous solution with a mass percentage concentration of 20%; the chlorhexidine gluconate aqueous solution is added to the food-grade oil phase at a mass percentage of 5-20%; the food-grade oil phase is one or a combination of long-chain vegetable oil, medium-chain oil, polyol and plant essential oil.

3. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, The conditions for high-speed shear emulsification in step (1) are: high-speed shearing at a speed of 5000-12000 rpm for 5-20 minutes.

4. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, In step (2), the plant-derived polyphenols are one or more combinations of gallic acid, vanillic acid, rosmarinic acid and protocatechuic acid.

5. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, In step (2), the pH of the sodium carboxymethyl cellulose / plant-derived polyphenol aqueous solution is adjusted to 4-5 by citric acid; the amount of plant-derived polyphenols added to the sodium carboxymethyl cellulose / plant-derived polyphenol solution is 0.1-1% by mass; and the amount of sodium carboxymethyl cellulose added to the sodium carboxymethyl cellulose / plant-derived polyphenol solution is 0.5-2% by mass.

6. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, The heating temperature in step (2) is 30-60℃.

7. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, In step (3), the amount of functional emulsion added to the fruit preservative emulsion CHG / Oil / CMC / Ar-OH is 1.05-18% by mass, and the amount of sodium carboxymethyl cellulose / plant-derived polyphenol solution added is 82-98.95% by mass.

8. The method for preparing a fruit preservative based on chlorhexidine gluconate according to claim 1, characterized in that, The mixing conditions in step (3) are: mixing at 500-800 rpm for 0.5-3 h at 20-40℃; the compounding conditions are: high-speed shearing at 5000-12000 rpm for 10-30 min.

9. A fruit preservative based on chlorhexidine gluconate prepared by the method according to any one of claims 1-8.

10. The application of the chlorhexidine gluconate-based fruit preservative according to claim 9 in fruit preservation.

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