CN101049176B - Extractive from bamboo vinegar liquid, preparation method and application - Google Patents
Extractive from bamboo vinegar liquid, preparation method and application Download PDFInfo
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- CN101049176B CN101049176B CN2006100502605A CN200610050260A CN101049176B CN 101049176 B CN101049176 B CN 101049176B CN 2006100502605 A CN2006100502605 A CN 2006100502605A CN 200610050260 A CN200610050260 A CN 200610050260A CN 101049176 B CN101049176 B CN 101049176B
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Abstract
An extract of bamboo vinegar liquid has higher effect to kill and suppress bacteria and no smoke smell and can be used for food, daily chemical, and medicine. Its preparing process includes such steps as regulating the pH value of bamboo vinegar liquid to 5.5-7.5, distilling, and regulating pH=5.5-7.5.
Description
(1) technical field
The present invention relates to a kind of bamboo vinegar extract and preparation method thereof and its application in the synthetic food anticorrisive agent.
(2) background technology
Bamboo is through high-temperature retorting, progressively carbonization, and part composition wherein distillates with water vapour in carbonisation, through condensation, becomes bamboo carbonization distillate.Because this distillate contains more acetic acid, so be called bamboo vinegar liquid.Bamboo vinegar liquid has bactericidal effect preferably, but because it has dense burnt smoke, be dark brown, thereby range of application is very restricted.And bamboo vinegar liquid water content height, bactericidal ability and other anticorrisive agent are more outstanding, thereby also influence its practical application.
Bamboo belongs to the reproducibility natural resources, and the bamboo vinegar liquid that the xeothermic carbonization of bamboo obtains belongs to the Green Chemistry product, carries out the correlation technique research of its practical application, and important value is arranged.The domestic and international at present dense burnt smoke of the equal tool of bamboo vinegar liquid of producing, and be dark brown.Because dense burnt smoke is arranged, it can't be used in food processing, also can't in daily chemical product, use, more can not be as medical material.And, directly use bamboo vinegar liquid sterilization or antibacterial, large usage quantity, bactericidal and bacteriostatic effect is outstanding inadequately.
(3) summary of the invention
For solving the deficiency that bamboo vinegar liquid in the prior art has burnt smoke, bactericidal and bacteriostatic effect difference, the invention provides a kind of do not have burnt smoke, the outstanding bamboo vinegar extract of bactericidal and bacteriostatic effect, with and preparation method thereof with its application in food antiseptic.
A kind of bamboo vinegar extract, described bamboo vinegar extract prepares as follows: bamboo vinegar liquid is regulated pH to 5.5～7.5, in 60～85 ℃, distill under the condition more than the vacuum 0.09Mpa, after being stoste volume 25%～40% to distillation yield, regulate remaining bamboo vinegar liquid again to the preceding pH value of distillation, in 60～85 ℃, distill under the condition more than the vacuum 0.09MPa, until the distillate cumulative volume is 50% of stoste, the gained distillate is described bamboo vinegar extract, and described bamboo vinegar liquid is the liquid that high-temperature retorting ancestor in Meng condensation of gas that bamboo produces forms.
The preparation method of described bamboo vinegar extract, described method is as follows: bamboo vinegar liquid is regulated pH to 5.5～7.5 with the NaOH solution of 10mol/L, under 60～85 ℃, condition more than the vacuum 0.09MPa, distill, after being stoste volume 25%～40% to distillation yield, regulate remaining bamboo vinegar liquid to the preceding pH value of distillation with the HCl solution of 10mol/L again, under 60～85 ℃, condition more than the vacuum 0.09MPa, distill again, until the distillate cumulative volume is 50% of stoste, and the gained distillate is described bamboo vinegar extract.
Concrete, described method is as follows: bamboo vinegar liquid is regulated pH to 6.0 with the NaOH solution of 10mol/L, under 70 ℃, vacuum 0.09MPa condition, distill, after being stoste volume 25% to distillation yield, regulate remaining bamboo vinegar liquid to the pH value to distillation with the HCl solution of 10mol/L again, distilling under 70 ℃, vacuum 0.09MPa condition, is 50% of stoste until the distillate cumulative volume again, and the gained distillate is described bamboo vinegar extract.
Described bamboo vinegar extract can be used for the synthetic food anticorrisive agent.Described food preservative is that described bamboo vinegar extract is allocated the food grade ethanol of bioanalysis production that volume is described bamboo vinegar extract 10%～30% or pure water into and mixed and obtain.Can be used for the bacteriostasis, preservation of various food, dilute with pure water during use, be sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, any using method maximum dilution multiple can not be above 150 times.Can select the product of different ethanol contents according to the difference of food fats content.High fat content food is selected the product of high ethanol content.
The beneficial effect of bamboo vinegar extract of the present invention is mainly reflected in: (1) described bamboo vinegar extract and stoste are relatively, burnt smoke obviously reduces, human body can't perception, with the domestic and international bamboo vinegar liquid of producing and other derived product relatively, have stronger sterilization, fungistatic effect; The little yellow of product color can be widely used in food, daily use chemicals, medicine and other fields, and its range of application is enlarged, and economic value added improves; (2) use the food preservative that described bamboo vinegar extract makes, fungistatic effect is outstanding, the anticorrisive agent of its fungistatic effect and chemical synthesis is suitable, and its price is the cheapest in the food preservative of raw material at natural products, can be widely used in various food processing fields.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1: the bamboo vinegar extract preparation
(Anji County Shuangwen Bamboo Industry Technology Development Co., Ltd, Zhejiang produces bamboo vinegar liquid, measure its pH value down together), regulating its pH with the NaOH solution of 10mol/L is 6.0, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, again with 70 ℃, distill under the condition of vacuum 0.09MPa, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is product, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.
Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, and by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 32.4% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 2: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 30% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 30.7% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 3: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 35% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 31.8% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 4: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 40% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 32.1% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 5: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 60 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 60 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 30.3% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 6: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 65 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 65 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 30.9% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 7: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 75 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 75 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 31.5% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 8: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 80 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 80 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 31.1% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 9: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.0, at 85 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 85 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 31.6% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 10: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 6.5, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 31.4% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 11: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 7.0, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 32.0% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 12: the bamboo vinegar extract preparation
Bamboo vinegar liquid is measured its pH value, regulating its pH with the NaOH solution of 10mol/L is 7.5, at 70 ℃, distill under the condition of vacuum 0.09MPa, stop after distillating 25% stoste volume, regulate remaining bamboo vinegar liquid to former pH value with the HCl solution of 10mol/L, with 70 ℃, distill under the condition of vacuum 0.09MPa again, distillate 50% of bamboo vinegar liquid original volume and stop, distillate is described bamboo vinegar extract, has removed burnt smoke, human body insentience, the little Huang of color and luster.
In advance will be for examination bacterial classification: Escherichia coli Escherichia coli (E.c.), staphylococcus aureus Staphylococcus aureus (S.a.), black-koji mould Asperillus niger (A.n.), brewer's yeast Saccharomyces cerevisiae (S.c.), bacillus subtilis Bacillus subtilis (B.s.), activate with its suitable slant medium respectively, each picking one ring lawn is then made respectively with sterilized water and to be contained the bacterium number or spore count is about 10
7The bacteria suspension of cfu/ml (thalline counting method), standby.Solid medium dissolved pour culture dish into, after to be cooled the solidifying, add 0.2mL for examination bacteria suspension or spore suspension, even with aseptic spreading rod coating then; Equidistant again, reposefully 4 sterilized Oxford cups are placed on the solid culture base plane that contains bacterium; Add bamboo vinegar stoste, bamboo vinegar extract in each glass, by the bamboo vinegar spin-off that the 1-5% consumption active carbon adsorption and the air-distillation processes of data at home and abroad report obtains, drip and be as the criterion to rim of a cup is concordant, one of them adds sterilized water for blank.Bacterium is cultivated 24h in 37 ℃, and mould and yeast are cultivated 72h in 30 ℃.After the taking-up, measure its antibacterial circle diameter size, get its mean value and promptly should be the antibacterial circle diameter of product for microorganism.
Experimental result shows, the existing liquid-derived product antibacterial circle diameter of bamboo vinegar is all less than raw liquid of bamboo vinegar, and the antibacterial circle diameter of gained bamboo vinegar extract is bigger by 30.7% than raw liquid of bamboo vinegar, and as can be known, the bamboo vinegar extract fungistatic effect is better than raw liquid of bamboo vinegar and the liquid-derived product of existing bamboo vinegar.
Embodiment 13: the food preservative preparation
Embodiment 1 gained bamboo vinegar extract is a raw material, and allocating volume into is the food grade ethanol of the bioanalysis production of bamboo vinegar extract 30%, mixes, and promptly gets food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 120 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Embodiment 14: the food preservative preparation
Embodiment 1 gained bamboo vinegar extract is a raw material, and allocating volume into is the food grade ethanol of the bioanalysis production of bamboo vinegar extract 20%, mixes, and promptly gets food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 130 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Embodiment 15: the food preservative preparation
Embodiment 3 gained bamboo vinegar extracts are raw material, and allocating volume into is the food grade ethanol of the bioanalysis production of bamboo vinegar extract 10%, mixes, and promptly gets food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 150 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Embodiment 16: the food preservative preparation
Embodiment 4 gained bamboo vinegar extracts are raw material, allocate the pure water that volume is a bamboo vinegar extract 10% into, mix, and promptly get food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 150 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Embodiment 17: the food preservative preparation
Embodiment 1 gained bamboo vinegar extract is a raw material, and allocating volume into is the food grade ethanol of the bioanalysis production of bamboo vinegar extract 25%, mixes, and promptly gets food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 120 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Embodiment 18: the food preservative preparation
Embodiment 1 gained bamboo vinegar extract is a raw material, and allocating volume into is the food grade ethanol of the bioanalysis production of bamboo vinegar extract 15%, mixes, and promptly gets food preservative.This product can be used for the bacteriostasis, preservation of various food, dilutes with pure water during use, is sprayed on the food or food was immersed wherein more than 10 minutes, also it can be allocated in the food, and any using method maximum dilution multiple can not be above 140 times.Obtained food preservative is tried out in preservation of fishery, is sprayed on the aquatic products positive and negative with 0.0585% volumetric concentration, after testing, can effectively kill bacteriums such as Escherichia coli, salmonella, comma bacillus, staphylococcus aureus.
Claims (6)
1. bamboo vinegar extract, it is characterized in that described bamboo vinegar extract prepares as follows: bamboo vinegar liquid is regulated pH to 5.5～7.5, in 60～85 ℃, distill under the condition more than the vacuum 0.09Mpa, after being stoste volume 25%～40% to distillation yield, regulate remaining bamboo vinegar liquid again to the preceding pH value of distillation, in 60～85 ℃, distill under the condition more than the vacuum 0.09MPa, until the distillate cumulative volume is 50% of stoste, the gained distillate is described bamboo vinegar extract, and described bamboo vinegar liquid is the liquid that high-temperature retorting ancestor in Meng condensation of gas that bamboo produces forms.
2. the method for preparing bamboo vinegar extract as claimed in claim 1, it is characterized in that described method is as follows: bamboo vinegar liquid is regulated pH to 5.5～7.5, under 60～85 ℃, condition more than the vacuum 0.09Mpa, distill, after being stoste volume 25%～40% to distillation yield, regulate remaining bamboo vinegar liquid again to the preceding pH value of distillation, under 60～85 ℃, condition more than the vacuum 0.09MPa, distill, until the distillate cumulative volume is 50% of stoste, and the gained distillate is described bamboo vinegar extract.
3. the preparation method of bamboo vinegar extract as claimed in claim 2, it is characterized in that described method is as follows: bamboo vinegar liquid is regulated pH to 5.5～7.5 with the NaOH solution of 10mol/L, under 60～85 ℃, condition more than the vacuum 0.09Mpa, distill, after being stoste volume 25%～40% to distillation yield, regulate remaining bamboo vinegar liquid to the preceding pH value of distillation with the HCl solution of 10mol/L again, under 60～85 ℃, condition more than the vacuum 0.09MPa, distill, until the distillate cumulative volume is 50% of stoste, and the gained distillate is described bamboo vinegar extract.
4. the preparation method of bamboo vinegar extract as claimed in claim 3, it is characterized in that described method is as follows: bamboo vinegar liquid is regulated pH to 6.0 with the NaOH solution of 10mol/L, under 70 ℃, vacuum 0.09MPa condition, distill, after being stoste volume 25% to distillation yield, regulate pH to 6.0 with the HCl solution of 10mol/L again, distilling under 70 ℃, vacuum 0.09MPa condition, is 50% of stoste until the distillate cumulative volume again, and the gained distillate is described bamboo vinegar extract.
5. the application of bamboo vinegar extract as claimed in claim 1 in the synthetic food anticorrisive agent.
6. the application of bamboo vinegar extract as claimed in claim 5 in the synthetic food anticorrisive agent is characterized in that: described food preservative is that described bamboo vinegar extract is allocated the food grade ethanol of bioanalysis production that volume is described bamboo vinegar extract 10%～30% or pure water into and mixed and obtain.
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| CN101297942B (en) * | 2008-06-25 | 2011-07-20 | 浙江林学院 | Itch-reliving detumescence agent containing plant vinegar liquid and preparation thereof |
| CN101474417B (en) * | 2009-01-22 | 2013-04-17 | 陈双贵 | Technique for producing deodorizing disinfectant using low-temperature dry distillation extract of bamboo |
| CN101974401A (en) * | 2010-09-13 | 2011-02-16 | 王志勇 | Food-grade bamboo vinegar and preparation method thereof |
| CN102217774A (en) * | 2011-04-13 | 2011-10-19 | 孙涛 | Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid |
| CN103222942A (en) * | 2013-05-17 | 2013-07-31 | 江阴中利生物技术有限公司 | Chinese herbal medicine foot bath solution added with bamboo vinegar and preparation method thereof |
| CN106635107A (en) * | 2016-11-21 | 2017-05-10 | 浙江农林大学 | Concentrating and tar removing method of biomass gasification liquid (bamboo vinegar) |
| CN106554791A (en) * | 2016-11-21 | 2017-04-05 | 浙江农林大学 | A kind of processing method of the concentration tar removing of gasification of biomass liquid (CAOSU liquid) |
| CN106590716A (en) * | 2016-11-21 | 2017-04-26 | 浙江农林大学 | Processing method for concentration removal of tar from biomass gasification liquid (wood vinegar liquid) |
| CN110216748B (en) * | 2019-05-31 | 2024-01-09 | 千年舟新材科技集团股份有限公司 | Aldehyde-free UV wood board with antibacterial function and preparation process thereof |
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