95 results about "Nisin" patented technology

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention belongs to the field of microorganisms, and particularly relates to lactococcus lactis Jlus 880314 and application thereof. The strain is classified and named as Lactococcus lactis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing; the preservation number of the strain is CGMCC No. 33961. Time-of-flight mass spectrometry analysis shows that nisin exists in a metabolite of the strain, and the strain can be used for producing nisin. The compound shows an excellent and wide antibacterial function in antibacterial experiments, can be used for preparing antibacterial drugs, particularly has a remarkable inhibiting effect on growth of gram-negative bacteria and fungi, can be used for preparing drugs for relieving or treating enteritis, or preparing drugs, nourishment or health care products for regulating gastrointestinal tract micro-ecological balance of people or animals, and can be used for preparing medicines for relieving or treating enteritis. The compound can also be used for preparing antibacterial food additives and / or animal feed additives. A hemolysis experiment result shows that hemolysis is avoided, toxic and side effects are small, and wide development prospects and application values are achieved.

The invention discloses a lactococcus lactis strain with high nisin yield and application, and belongs to the technical field of industrial microorganisms. According to the invention, a nisin-tolerant nisin high-producing strain (Lactococcus lactis MN6) is successfully bred on the basis of compound mutation of ethyl methane sulfonate and heavy ion beam and in combination with nisin resistance screening, the strain can tolerate a fermentation environment with the nisin concentration of 6000 IU. ML <-1 >, the nisin yield through shake flask horizontal fermentation can reach 10776 IU. ML <-1 >, which is 9.76 times of the shake flask fermentation yield of original bacteria, the strain has good passage stability, and the strain can be used for producing a high-yield strain of nisin. The method is more suitable for industrial production.

The invention relates to the technical field of pet cat litter, in particular to edible bean dreg cat litter. In particular to edible bean dreg cat litter. The cat litter is prepared from the following raw materials in parts by weight: 600 to 650 parts of bean dregs with the water content of 10 to 12 percent, 300 to 320 parts of corn starch, 18 to 22 parts of guar gum, 8 to 12 parts of vital gluten, 30 to 35 parts of food-grade calcium carbonate, 1 to 2 parts of nisin, 1 to 2 parts of skim milk powder, 0.8 to 1.2 parts of vitamin E, 0.4 to 0.6 part of lactobacillus acidophilus, 0.4 to 0.6 part of saccharomyces cerevisiae, 0.4 to 0.6 part of bacillus amyloliquefaciens and 0.4 to 0.6 part of rhizopus. The cat litter further comprises 1-2 parts of a natural PH indicator. The cat litter aims at solving the problem that kittens or heterotriophagia cats eat the cat litter by mistake, so that intestinal diseases are caused.

The invention relates to a method for preparing a lamb liver and lamb tripe nutritional base material through lactobacillus fermentation, and belongs to the technical field of food processing. The method solves the problems of low retention rate of active ingredients, non-uniform permeation and poor flavor coordination in the preparation process of the sheep liver and sheep tripe composite nutrient base material. According to the technical scheme, the method is characterized by comprising the following steps: performing pulse treatment on lamb liver slices, spraying a composite penetrating fluid containing active ingredients such as lysozyme and Nisin at low temperature, standing, performing cooking and enzymolysis on lamb tripe strips, mixing the lamb tripe strips with the lamb liver slices, performing vacuum treatment, performing chopping, adjusting the pH value, inoculating lactic acid bacteria, performing fermentation, and performing inactivation and drying. By optimizing components and process parameters of the penetrating fluid, the stability and penetration efficiency of active ingredients are remarkably improved, and finally the nutritional base material with high activity and coordinated flavor is prepared and is mainly used for preparing raw materials of functional foods or nutritional supplements.

The invention belongs to the technical field of food, and particularly relates to application of nisin in inhibiting plasmin activity and improving quality of milk and / or dairy products. The nisin disclosed by the invention can be used for remarkably inhibiting the activity of plasmin. The nisin disclosed by the invention is a food additive allowed to be used, the INS number is 234, and the nisin is high in safety. Plasmin is a key enzyme causing deterioration of milk and milk quality, and the nisin disclosed by the invention improves the quality of milk and / or dairy products from the source by inhibiting the activity of plasmin.

The invention relates to an electrostatic spinning multifunctional packaging film with pH double responsiveness and a preparation method and application thereof, and belongs to the technical field of food packaging storage and detection. Oxidized sodium alginate with different oxidation degrees is obtained through periodate induction, the oxidized sodium alginate and carboxymethyl chitosan with amino are subjected to green crosslinking, polyvinyl alcohol is used as a spinning aid, then Nisin and anthocyanin are added into the polyvinyl alcohol, and the multifunctional packaging film with preservation and monitoring functions is prepared in combination with electrostatic spinning equipment. The packaging film obtained by the invention can intuitively reflect the change condition of freshness through rapid color change caused by the change of decay indexes of strawberries in the storage period on the basis of the high pH sensitivity of anthocyanin; under the same pH change condition, the release of Nisin can be intelligently regulated and controlled through the unique pH response characteristic of a Schiff base bond formed between oxidized sodium alginate and carboxymethyl chitosan, so that long-acting bacteriostasis is realized, and the shelf life of strawberries is remarkably prolonged.

The present invention discloses a composite preservative for refrigerated sea bass fillets and a comprehensive fresh-keeping and quality preservation method thereof. The raw materials of the composite preservative include 1-5% trehalose, 0.1-0.5% sodium citrate, 0.03-0.09% ginger extract, 0.3-0.9% D-sodium isoascorbate, 0.03-0.09% nisin, and 0.01-0.03% ε-polylysine in terms of mass percentage; the balance is water. The fresh-keeping and quality preservation method consists of the following steps: preparing and pre-cooling the composite preservative; soaking the treated sea bass fillets in the pre-cooled composite preservative; finally, draining the soaked sea bass fillets and bagging them, and then refrigerating them. The raw materials of the composite preservative of the present invention are natural, green and environmentally friendly, have good fresh-keeping and quality preservation effects, can extend the shelf life of refrigerated California sea bass fillets, and have an inhibitory effect on the oxidation of myofibrillar protein.

The application discloses a nisin protective agent containing ectoine and application, and belongs to the technical field of nisin storage and application. The nisin protective agent containing ectoine comprises ectoine, pullulan and 2-hydroxybutanedioic acid in a mass percentage ratio of 20-70%, 10-50% and 10-40% respectively. The preparation method comprises the following steps: ectoine, pullulan and 2-hydroxybutanedioic acid are weighed according to the mass percentage ratio, uniformly mixed in a mixer, and then ground in a grinder at 20-30 DEG C to a particle size of 100-200 nm, so that the nisin protective agent containing ectoine with uniform quality is obtained. The application can significantly improve the stability of nisin in the storage and application process.

This invention discloses a lactide-Nisin solid dispersion and its preparation method. The method includes preparing a mixture of lactide and a hydrophobic solvent; dispersing Nisin in the mixture obtained in the previous step to obtain a multi-component mixture; and cold-treating the multi-component mixture to obtain a solid mixture containing lactide and Nisin. This invention fully utilizes the binding properties of lactide and Nisin, effectively enhancing the stability of Nisin in complex environments, further expanding the application potential of the prepared antibacterial agent, and providing a new approach for developing multifunctional green food preservatives.

The invention relates to a dental and / or oral care product comprising between 0.0039% and 0.0078% by weight of nisin establishing and / or maintaining a pH of at least 4.5 in situ. Although said rather low nisin concentration does not provide an anti-bacterial effect, it is surprisingly and advantageously capable of maintaining stable pH values of at least 4.5, thereby preventing destruction of a subject's teeth enamel based on enamel demineralization effects at pH below 4.5, and said low nisin concentration advantageously further avoids dysbacteriosis, i.e. the oral microflora remains balanced, thus not leading to an increase of e.g. periodontitis associated bacteria.

The invention discloses stable nisin based on electrostatic layer-by-layer self-assembly and a preparation method and application thereof, and the preparation method comprises the following steps: (1) dissolving nisin in an HCl solution, and stirring to obtain a nisin solution; (2) mixing the completely oxidized curdlan polysaccharide solution and the nisin solution in proportion, adding a NaOH solution to adjust the pH value to be alkaline, then adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain a mixed system A; and (3) uniformly mixing the mixed system A and the quaternized curdlan polysaccharide solution, adding a NaOH solution to adjust the pH value to be alkaline, adding an HCl solution to adjust the pH value to be acidic, and stirring to obtain the nisin compound. The compound disclosed by the invention can form a stable and uniform antibacterial barrier on the surface of meat through direct soaking, so that not only can the quality of the meat be effectively maintained, but also the growth of pathogenic microorganisms can be effectively inhibited, and the shelf life of the meat is prolonged.

The invention relates to the technical field of seasonings, and particularly discloses a composite sausage seasoning and a preparation method thereof. The seasoning is prepared from edible salt, isomaltooligosacharide, sodium glutamate, a yeast extract, shiitake mushroom powder, spices, red yeast rice powder, a rosemary extract, nisin, trehalose, curdlan, fermented celery powder, epsilon-polylysine and the like according to a specific ratio. The preparation method comprises the steps of basic raw material mixing, microencapsulation slow-release treatment, stage mixing, spice adding and the like, curdlan is used for embedding the rosemary extract, the slow-release effect is achieved, and a vacuum mixing technology is adopted for ensuring uniformity. The seasoning provided by the invention has synergistic antibacterial and antioxidant properties, can significantly prolong the shelf life of sausages, enhance flavor level and umami strength, maintain salty taste perception while reducing the sodium content, improve the product texture and processing stability, and meet the production requirements of natural and healthy meat products.

The invention belongs to the technical field of microecological preparations, and provides an animal microecological preparation for promoting intestinal health and a preparation method thereof. The preparation method comprises the following steps: firstly, respectively culturing lactobacillus reuteri and pediococcus acidilactici in an MRS culture medium, culturing bacillus subtilis in an LB culture medium, and culturing saccharomyces cerevisiae in a YPD culture medium to obtain high-activity bacterial liquid; the method comprises the following steps: mixing a multi-strain bacterial liquid with a substrate containing soybean meal hydrolysate, wheat bran and the like, and carrying out staged fermentation, so as to realize metabolism synergy among different strains; then, mixing the fermentation product with skimmed milk powder, maltodextrin and glycerol, and performing freeze drying to prepare a multi-strain probiotic preparation; and finally, mixing the probiotic preparation with nisin, pediococcus acidilactici, fructo-oligosaccharide and xylooligosaccharide, and performing vacuum drying to prepare the microecological preparation, so that the microecological preparation can effectively regulate the microecological balance of animal intestinal tracts, enhance the health level and reduce the use of antibiotics, and has remarkable economic and ecological benefits.

The present invention provides a method for recovering nisin from nisin waste liquid, comprising the following steps: A. Adsorption: adding 0.1-1% w / v of an adsorption substance to the nisin waste liquid for adsorption; the adsorbent is one or more of activated carbon, gluten, gluten hydrolysis residue, diatomite or chitosan; B. Separation: separating the adsorption substance from the waste liquid by using a separation medium; C. Desorption: adding acid water to the adsorption substance for desorption to obtain a desorption solution; D. Impurity removal: removing impurities from the desorption solution by using a microfiltration water membrane to obtain a purified solution; E. Spray drying: spray drying the purified solution to obtain a dry product of nisin. The present invention recovers the nisin product from the waste liquid by means of physical adsorption. The present invention has the advantages of not using organic solvents such as solvents, having little environmental pollution, simple process, strong operability and improving the production yield.

The preparation method comprises the following steps: dissolving soybean phospholipid and phytosterol butyrate in an organic solvent, carrying out rotary evaporation to obtain a composite membrane, dissolving nisin in a phosphate buffered solution to obtain a water phase, adding the water phase into the composite membrane, carrying out hydration treatment, and carrying out vacuum drying to obtain the nano-liposome loaded nisin antibacterial agent. And finally, carrying out ultrasonic treatment to obtain the target nano-liposome. The preparation method comprises the following steps: firstly, performing rotary evaporation on phytosterol butyrate and soybean phospholipid to obtain a composite film, so that amphiphilic phospholipid molecules and hydrophobic PBE molecules are jointly assembled and directionally arranged through hydrophobic interaction, and further, a uniform mixed lipid film is formed; the nisin is embedded in a hydrophilic region in a bimolecular layer of the soybean phospholipid in the hydration process. The composite film contains PBE, so that not only is the thermal stability of the nisin nano-liposome improved, but also the pH stability and the ion stability are improved.

The invention belongs to the technical field of medical gel, and particularly relates to gynecological antibacterial gel and a preparation method thereof. The gel comprises an antibacterial phase and a bacterium promoting phase, and broad-spectrum inhibition of common pathogenic bacteria is achieved through the synergistic proportion of naringin, nisin and ethyl lauroyl arginate hydrochloride; meanwhile, a lactobacillus rhamnosus metabolite, sodium hyaluronate and the like are introduced to construct a bacterium promoting phase, and probiotic colonization and vagina micro-ecological balance reconstruction are promoted. The pH value of the gel is stabilized at 4.0-4.5, and the gel has good rheological properties and retention performance. In the preparation method, all the components are added step by step, the system temperature and stirring conditions are controlled, and the component activity and the product stability are guaranteed. The traditional Chinese medicine composition can effectively relieve bacterial vaginitis, fungal infection and micro-ecological disorder, and has a synergistic, safe and mild comprehensive nursing effect.

This invention relates to the field of biomedical technology, specifically disclosing an anti-inflammatory and bone-promoting rhodioloside composite hydrogel and its preparation method. The thermosensitive carrier is a triple-response system, which enhances the drug release rate only in a specific microenvironment at 37°C, with a pH of 5.5-6.5 at the site of inflammation, and in which MMPs are overexpressed. MMPs are highly expressed at the implant periodontitis site, and MMP-sensitive peptides can be specifically degraded by this enzyme. This process can trigger the precise release of rhodioloside and quercetin active ingredients in the gel, avoiding systemic drug diffusion that could lead to drug waste or side effects at other sites. Rhodioloside and quercetin synergistically downregulate the expression levels of inflammatory factors such as IL-6 and TNF-α, while nisin and chitosan-ε-polylysine grafts inhibit the growth of Porphyromonas gingivalis. Runx2 / CON expression is increased, achieving a closed-loop treatment of anti-inflammatory, antibacterial, and bone-promoting effects.

The application relates to the field of food biotechnology, and discloses a low-salt bean paste production process based on segmented temperature control fermentation, which is made of fava bean koji, water, edible salt, sodium hexametaphosphate, lactococcus lactis nisin, edible alcohol, granulated coarse granular calcium carbonate and glucono-delta-lactone. The production process comprises the following steps: constructing a composite matrix, and first performing buffer-type medium-temperature enzymolysis; then adding a glucono-delta-lactone aqueous solution in a flow manner, utilizing the stoichiometric coupling reaction of the glucono-delta-lactone aqueous solution and the granulated coarse granular calcium carbonate to generate carbon dioxide in situ to construct a micropore structure and regulate the pH value of the system; and finally, connecting a Zygosaccharomyces rouxii to perform low-temperature aroma-producing after-ripening. Through the synergistic effect of the components, the application effectively solves technical problems in the low-salt fermentation process, such as low protein solubility, easy compaction of the matrix and breeding of miscellaneous bacteria, and improves the amino acid nitrogen content and protein hydrolysis rate of the finished product.

A method for preparing a refrigerated, pre-cooked egg based product is disclosed. The method includes combining a liquid egg material with an antibacterial composition comprising nisin, citric acid, and an secondary organic acid having a pKa of from about 3.5 to about 8 to form a liquid egg formulation with surprisingly good control of Listeria growth.

The invention relates to the technical field of food processing, in particular to a low-salt pickling agent for inhibiting growth of microorganisms generating putrefying peculiar smell in ham and a method and application of the low-salt pickling agent, and the low-salt pickling agent comprises table salt, Nisin, epsilon-PL and chitosan. The compound preservative is prepared from Nisin, epsilon-PL and chitosan, and the compound preservative is added into a dry-cured meat block system for fermentation, so that the formula can completely inhibit the growth of putrefying bacteria, and meets the national regulations on the compound preservative. Due to the natural source and low toxicity of the additive, the additive is safer when being used in food, the requirements of consumers on natural and safe food are met, and the synergistic effect of the three can also play an effective antibacterial role at low concentration. The low-dosage use is beneficial to reducing the influence on the sensory quality (such as taste and color) of food, the natural flavor and taste of the food are kept, and the effect of prolonging the shelf life of the food is achieved.

An embedding device used in a Nisin preparation process relates to the technical field of Nisin embedding equipment, a filling mechanism, a feeding mechanism, a conveying mechanism and a stirring mechanism are installed in a cylinder, the discharging end of the filling mechanism and the discharging end of the feeding mechanism correspond to the feeding end of the stirring mechanism, the driving end of the filling mechanism is connected with the rotating end of the feeding mechanism, and the driving end of the conveying mechanism is connected with the driving end of the stirring mechanism. The discharging end of the stirring mechanism corresponds to the feeding end of the conveying mechanism; according to the device disclosed by the utility model, an embedding medium is melted through the feeding mechanism, the melted embedding medium is conveyed into the stirring mechanism, Nisin is uniformly scattered in the stirring mechanism through the filling mechanism, the liquid embedding medium and the Nisin are uniformly stirred through the stirring mechanism, so that the Nisin is wrapped by the embedding medium, and the mixed liquid is conveyed through the conveying mechanism; and in the conveying process, the mixed materials are easily cooled, so that the mixed materials are easily solidified together, and workers can conveniently collect the mixed materials.

The invention relates to recombinant escherichia coli for producing nisin and application thereof, and belongs to the technical field of fermentation. Escherichia coli is modified, nisin precursor peptide, SUMO, dehydratase NisB, cyclase NisC and transporter NisT are heterologously expressed, T7, trc and tac promoters are used for regulating and controlling the expression intensity, the titer of the finally obtained nisin is 13521 IU / mL, a new method is provided for heterologously producing the nisin, and the method has a good development prospect and is worthy of popularization and application. The industrial production is facilitated.

The invention aims to provide coarse cereal fresh wet noodles and a preparation method thereof in order to solve the problem that the broken rate cannot be less than or equal to 3% on the premise that the addition amount of coarse cereals is greater than or equal to 25%, and the coarse cereal fresh wet noodles comprise the following components in parts by weight: 40-60 parts of high gluten wheat flour, 10-20 parts of tartary buckwheat flour, 5-15 parts of quinoa flour, 1-3 parts of inulin, 0.1-0.5 part of sodium alginate, 0.01-0.03 part of nisin and 28-35 parts of water. The water activity Aw of the noodles is smaller than or equal to 0.92, and the total number of bacterial colonies is smaller than or equal to 100 CFU / g. According to the invention, the problem that coarse cereal particles pierce and break a gluten network is solved, and a three-dimensional gluten support is constructed; non-thermal sterilization is realized; the microorganism proliferation path is blocked.

The invention provides a natural rubber latex ammonia-free preservative for baby nipples as well as a preparation method and application of the natural rubber latex ammonia-free preservative. The natural rubber latex ammonia-free preservative is prepared from alkaline electrolyzed water, chitosan, sodium diacetate, nisin, organic acid salt, natural antibacterial essential oil microcapsules, a plant polyphenol extract and deionized water. The organic acid salt is a compound of zinc citrate, sodium succinate and sodium alginate; the capsule core of the natural bacteriostatic essential oil microcapsule is a compound of thymol and carvone, and the capsule wall of the natural bacteriostatic essential oil microcapsule is a beta-cyclodextrin-Arabic gum copolymer. The preparation method comprises the steps of premixing dispersion, ion balance treatment, bioactive component delivery, microcapsule controlled release integration and curing stabilization, wherein a high-frequency alternating electric field is applied during pulse injection. The turbidity of the preservative is smaller than or equal to 2.5 NTU, the total number of bacterial colonies is smaller than or equal to 10 CFU / mL, the latex preservation time can be prolonged, and baby nipples prepared from the preservative are low in water-soluble protein content, high in tear strength, free of peculiar smell and suitable for production of the baby nipples.

To provide a food / beverage preserving / quality-improving agent and food / beverage preserving / quality-improving method, containing, as active ingredients, a food material that does not affect flavor of food even at a concentration that exhibits a shelf life improving effect and that exhibits further stable antibacterial activity.SOLUTION: A food / beverage preserving / quality-improving agent contains, as active ingredients, one or more types selected from groups consisting of water-soluble extracts of: horseradish and brewed vinegar; acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, gluconic acid, succinic acid and salts thereof; glycine, alanine, milt protein, poly-lysine, nisin, degraded pectin, hop extract, capsaicin extract, licorice oil extract, egg-white lysozyme, calcined calcium, sucrose fatty acid ester, glycerin fatty acid ester, and thiamine dilaurylsulfate.SELECTED DRAWING: None

The invention provides a fermentation method for improving titer of nisin, which comprises the following steps of: performing seed culture on a nisin seed solution, transferring the nisin seed solution into a fermentation culture medium, performing fermentation culture, and achieving a manner of improving the titer through a fermentation method of feeding, supplementing materials and introducing air. In the fermentation process, a 5% (g / L) phytic acid solution is added in a fed-batch mode when the period is 10-16 h till fermentation is finished. Before the fermentation period is 14 hours, air is not introduced for culture, the tank pressure is 0 Mpa, 0.01-0.05 vvm of air is introduced from 14 hours, and the tank pressure is 0.03 Mpa until the fermentation is finished. The phytic acid solution is supplemented in the middle and later periods of fermentation, the metabolism speed can be controlled, thallus oxidation death and autolysis are prevented, and the biological value is indirectly improved. A trace amount of air is introduced, so that the generation of lactic acid can be inhibited, tricarboxylic acid circulation is properly enhanced, and the synthesis efficiency of precursor amino acid is improved. Under the combined action of the two, the effects of controlling and prolonging the primary metabolism time, reducing the yield of lactic acid and obviously improving the titer increase in the later period are achieved.

This application discloses a composite aerogel for controlling Nisin release, its preparation method, and its application, relating to the field of food engineering technology. By selecting chitosan nanoparticles and nanocellulose as two loading materials, Nisin is dual-loaded to improve the Nisin loading rate. The composite aerogel obtained by freeze-drying has a three-dimensional porous network structure inside, which can provide channels for Nisin delivery and release, prolong the Nisin release cycle, and realize the sustained and controlled release of Nisin.

The construction method comprises the following steps: amplifying a Cwp8 protein gene on a clostridium difficile genome, constructing the Cwp8 protein gene on a pLEB124 plasmid to obtain a recombinant plasmid pLEB124-Cwp8, and transferring the recombinant plasmid pLEB124-Cwp8 into lactococcus lactis F44 to obtain the clostridium difficile resistant lactococcus lactis, which is named as Lla-Cwp8, and the clostridium difficile resistant lactococcus lactis is named as Lla-Cwp8, and the clostridium difficile resistant lactococcus lactis is named as Lla-Cwp8. The surface of the Lla-Cwp8 disclosed by the invention can express the adhesion protein and realize high yield of Nisin. Experiments prove that Lla-Cwp8 has strong competition, rejection and translocation capabilities on clostridium difficile in vitro, can effectively reduce the survival rate of clostridium difficile and reduce colon shortening in vivo, can significantly reduce the expression of virulence proteins TcdA and TcdB and the expression of immune factors TNF-alpha and IL-6, and has a treatment effect on clostridium difficile infection.

The invention relates to the field of biological medicine research, in particular to a medicine composition and application thereof and a medicine for preventing or treating pulpitis, thymosin alpha 1, nisin and ciprofloxacin are used in a combined mode and play a synergistic role, bacteria can be effectively killed, and the effect of preventing or treating pulpitis is achieved. Moreover, the composition can obviously improve inflammatory environment, enhance cellular immunity, obviously reduce dental pulp tissue inflammatory cell infiltration and recover dental pulp tissue, so that the composition has a good treatment effect on pulpitis.