CN101263923B - Water-soluble compound type bacteriostat and preparation thereof - Google Patents
Water-soluble compound type bacteriostat and preparation thereof Download PDFInfo
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- CN101263923B CN101263923B CN2008100276459A CN200810027645A CN101263923B CN 101263923 B CN101263923 B CN 101263923B CN 2008100276459 A CN2008100276459 A CN 2008100276459A CN 200810027645 A CN200810027645 A CN 200810027645A CN 101263923 B CN101263923 B CN 101263923B
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Abstract
The invention discloses a water soluble complex formulation type bacteria inhibitor and the preparation method, which comprises extraction of balsam pear, extraction of garlic and extraction of ginger. The invention is characterized in that: three kinds of balsam pear, garlic and ginger respectively having weak and strong inhibition function upon bacteria, mould fungus and yeast are used as raw material to prepare the bacteria inhibitor, thereby effectively spreading inhibition spectrum of bacteria inhibitor and overcoming the failures such as mostly using single plant as raw material and having weaker inhibition result of broad spectrum for prior plant inhibitor. The bacteria inhibitor has the advantages of wider bacterial inhabitation range and better result.
Description
Technical field
The present invention relates to a kind of bacteriostatic agent, especially relate to a kind of water-soluble compound type bacteriostat, the invention still further relates to the preparation method of this water-soluble compound type bacteriostat.
Background technology
Prolonging shelf life storage, guaranteeing that the food bacteriostatic agent has important effect in the process of food quality.The main component of traditional food bacteriostatic agent is a synthetic, this synthetic bacteriostatic agent exists toxicity and carcinogenic problem, progressively forbidden or limit use in many countries, so food additives have formed the international trend that develops towards nontoxic, safe, natural direction.
Balsam pear is a kind of crop of food and medicament dual-purpose, have hypoglycemic, reducing blood lipid, antitumor, antiviral, improve immunity of organisms ability, multiple function such as antibacterial.Early-stage Study shows that Bitter Melon P.E has good inhibition effect to bacterium, especially pathogenic bacteria such as staphylococcus aureus, salmonella is had significant inhibition effect; Moulds such as aspergillus oryzae, aspergillus niger and Penicillium citrinum and yeast such as brewer's yeast, rhodotorula glutinis and Candida had certain inhibitory action.
Ginger is a kind of medicine-food two-purpose crop that value of exploiting and utilizing is arranged very much, integrates nutrition, seasoning, health care, has significantly anti-oxidant, anti-ageing, reducing blood lipid, function such as antibacterial.Early-stage Study shows that Ginger P.E is the strongest to the inhibitory action of moulds such as aspergillus oryzae, aspergillus niger and Penicillium citrinum; Yeast such as brewer's yeast, rhodotorula glutinis and Candida had stronger inhibitory action; Bacteriums such as staphylococcus aureus, salmonella, hay bacillus, Escherichia coli had certain inhibitory action.
Garlic also is a kind of crop of food and medicament dual-purpose, and is nutritious, and unique flavor has sterilization, function such as antibacterial, antiviral.Early-stage Study shows that garlic P.E is the strongest to the inhibitory action of bacteriums such as staphylococcus aureus, salmonella, hay bacillus, Escherichia coli and moulds such as aspergillus oryzae, aspergillus niger and Penicillium citrinum; Yeast such as brewer's yeast, rhodotorula glutinis and Candida also had certain inhibitory action.
In sum, balsam pear, ginger and garlic all are good natural bacteriostatic agent, but the inhibitory action of bacterium, mould, yeast is respectively had power.Yet existing plant bacteriostatic agent is many to be raw material with single plant, though it is better that the harmful bacterium of a few based foods is suppressed effect, the broad-spectrum antibacterial effect a little less than; Aspect extraction process, existing plant bacteriostatic agent adopts alcohol extract technology more in addition, and the solubility of ethanol extract in water is lower, thereby has limited it in the Application in Food Industry scope.
Summary of the invention
One of purpose of the present invention provides a kind of water-soluble compound type bacteriostat with bacteriostatic activity.
Two of purpose of the present invention provides the preparation method of above-mentioned water-soluble compound type bacteriostat.
One of purpose of the present invention is achieved through the following technical solutions: a kind of water-soluble compound type bacteriostat is characterized in that: its bacteriostatic active ingredients is made up of Bitter Melon P.E, garlic P.E and Ginger P.E.
The percentage by weight of the Bitter Melon P.E in the described water-soluble compound type bacteriostat, garlic P.E and Ginger P.E is: Bitter Melon P.E 30～40%, garlic P.E 30～40%, Ginger P.E 30～40%.
Described Bitter Melon P.E, garlic P.E and Ginger P.E are respectively balsam pear water extract, garlic water extract and ginger water extract.
Two of the object of the invention is achieved through the following technical solutions: a kind of preparation method of above-mentioned water-soluble compound type bacteriostat is characterized in that: water extracts balsam pear, ginger and garlic respectively, obtains balsam pear water extract, garlic water extract and ginger water extract; Take by weighing balsam pear water extract, ginger water extract and garlic water extract respectively by separately percentage by weight then, mix, promptly obtain water-soluble compound type bacteriostat.
The preparation process of described balsam pear water extract, ginger water extract or garlic water extract is:
(1) is cut into uniform thin slice after balsam pear, ginger or garlic are cleaned,, obtains balsam pear dry plate, ginger dry plate or garlic dry plate in 40～50 ℃ of oven dry;
(2) balsam pear dry plate, ginger dry plate or garlic dry plate are pulverized, by obtaining bitter melon powder, ginger dry powder or garlic dry powder behind 40～60 mesh sieves;
(3) add distilled water after taking by weighing bitter melon powder, ginger dry powder or garlic dry powder, wherein the weight ratio of bitter melon powder, ginger dry powder or garlic dry powder and distilled water is 1: 20～30, in 50～70 ℃ of water-bath refluxing extraction 1～3 time, extracted 3～5 hours at every turn, extract is merged;
(4) extract carries out vacuum filtration, and filtrate concentrates on Rotary Evaporators, narrows down to filtrate volume to stop to concentrate in original 1/6～1/10 o'clock, obtains concentrated extracting solution;
(5) concentrated extracting solution is carried out vacuum drying, obtain balsam pear water extract, ginger water extract or garlic water extract.
When with garlic during as raw material, garlic should be removed the peel earlier before section in the described step (1).
Compared with prior art, the present invention has the following advantages:
1, with three kinds of inhibitory action to bacterium, mould, yeast such as balsam pear, ginger and garlic strong and weak plant being arranged respectively is raw material, effectively expanded the antimicrobial spectrum of bacteriostatic agent, having overcome existing plant bacteriostatic agent many is raw material with single plant, the defective that the broad-spectrum antibacterial effect is more weak, scope of restraining fungi is wider, better effects if.
2, the present invention adopts water extraction to extract balsam pear, garlic and ginger, the bacteriostatic agent of making water-soluble very good, overcome the lower defective of extract solubility in water that existing plant bacteriostatic agent adopts the alcohol extraction process gained, widened it in the Application in Food Industry scope, promptly, can be widely used in food service industrys such as each class I liquid I and solid beverage, jam, preserved fruit and cake as a kind of safe, natural antiseptic agent efficiently.
3, extract water extract from balsam pear dry plate, ginger dry plate and garlic dry plate and prepare bacteriostatic agent, can purchase in a large number with lower expense in the harvest season of balsam pear, ginger, garlic, it is standby to make dry plate, not only can produce throughout the year, can also reduce product cost.
The specific embodiment
Below in conjunction with embodiment and Comparative Examples the present invention is set forth, and protection scope of the present invention is not only to be confined to following examples.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to content disclosed by the invention.
Embodiment one
Follow these steps to prepare water-soluble compound type bacteriostat:
1. the preparation of Bitter Melon P.E
1.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh balsam pear (being the large-fruited hodgsonia class balsam pear of same kind),, obtain the balsam pear dry plate in 45 ℃ of oven dry with slicer;
1.2 the balsam pear dry plate that obtains in the step 1.1 is pulverized, by obtaining bitter melon powder behind 60 mesh sieves;
1.3 take by weighing the bitter melon powder that obtains in a certain amount of step 1.2, with bitter melon powder: the weight ratio of water=1: 25 adds distilled water, in 60 ℃ of water-bath refluxing extraction 3 times, each 3 hours, the extract with said extracted 3 times merged then;
1.4 the extract that obtains in the step 1.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/8 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
1.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 1.4, obtain the balsam pear water extract.
2. the preparation of Ginger P.E
2.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh ginger,, obtain the ginger dry plate in 45 ℃ of oven dry with slicer;
2.2 the ginger dry plate that obtains in the step 2.1 is pulverized, by obtaining ginger dry powder behind 60 mesh sieves;
2.3 take by weighing the ginger dry powder that obtains in a certain amount of step 2.2, with ginger dry powder: the weight ratio of water=1: 25 adds distilled water, in 60 ℃ of water-bath refluxing extraction 3 times, each 3 hours, the extract of said extracted 3 times is merged;
2.4 the extract that obtains in the step 2.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/8 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
2.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 2.4, obtain the ginger water extract.
3. the preparation of garlic P.E
3.1, clean the peeling back and be cut into uniform thin slice as raw material with commercially available fresh garlic,, obtain the garlic dry plate in 45 ℃ of oven dry with slicer;
3.2 the garlic dry plate that obtains in the step 3.1 is pulverized, by obtaining garlic dry powder behind 60 mesh sieves;
3.3 take by weighing the garlic dry powder that obtains in a certain amount of step 3.2, with garlic dry powder: the weight ratio of water=1: 25 adds distilled water, in 60 ℃ of water-bath refluxing extraction 3 times, each 3 hours, the extract of said extracted 3 times is merged;
3.4 the extract that obtains in the step 3.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/8 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
3.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 3.4, obtain the garlic water extract.
4. the preparation of bacteriostatic agent
Take by weighing above-mentioned balsam pear water extract 33.33%, ginger water extract 33.34%, garlic water extract 33.33% by the percentage by weight of each component and carry out compositely, make the water-soluble compound type bacteriostat sample after mixing.
Embodiment two
Follow these steps to prepare water-soluble compound type bacteriostat:
1. the making of balsam pear water extract
1.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh balsam pear (being the large-fruited hodgsonia class balsam pear of same kind),, obtain the balsam pear dry plate in 50 ℃ of oven dry with slicer;
1.2 the balsam pear dry plate that obtains in the step 1.1 is pulverized, by obtaining bitter melon powder behind 50 mesh sieves;
1.3 take by weighing the bitter melon powder that obtains in a certain amount of step 1.2, with bitter melon powder: the weight ratio of water=1: 30 adds distilled water, in 70 ℃ of water-bath refluxing extraction 2 times, each 4 hours, the extract of said extracted 2 times is merged;
1.4 the extract that obtains in the step 1.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/7 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
1.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 1.4, obtain Bitter Melon P.E.
2. the making of Ginger P.E
2.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh ginger,, obtain the ginger dry plate in 50 ℃ of oven dry with slicer;
2.2 the ginger dry plate that obtains in the step 2.1 is pulverized, by obtaining ginger dry powder behind 50 mesh sieves;
2.3 take by weighing the ginger dry powder that obtains in a certain amount of step 2.2, with ginger dry powder: the weight ratio of water=1: 30 adds distilled water, in 70 ℃ of water-bath refluxing extraction 2 times, each 4 hours, the extract of said extracted 2 times is merged;
2.4 the extract that obtains in the step 2.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/7 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
2.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 2.4, obtain Ginger P.E.
3. the making of garlic P.E
3.1, clean the peeling back and be cut into uniform thin slice as raw material with commercially available fresh garlic,, obtain the garlic dry plate in 50 ℃ of oven dry with slicer;
3.2 the garlic dry plate that obtains in the step 3.1 is pulverized, by obtaining garlic dry powder behind 50 mesh sieves;
3.3 take by weighing the garlic dry powder that obtains in a certain amount of step 3.2, with garlic dry powder: the weight ratio of water=1: 30 adds distilled water, in 70 ℃ of water-bath refluxing extraction 2 times, each 4 hours, the extract of said extracted 2 times is merged;
3.4 the extract that obtains in the step 3.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/7 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
3.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 3.4, obtain garlic P.E.
4. the making of bacteriostatic agent
Take by weighing above-mentioned Bitter Melon P.E 35%, Ginger P.E 35%, garlic P.E 30% by the percentage by weight of each component and carry out compositely, make the water-soluble compound type bacteriostat sample after mixing.
Embodiment three
Follow these steps to prepare water-soluble compound type bacteriostat:
1. the preparation of Bitter Melon P.E
1.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh balsam pear (being the large-fruited hodgsonia class balsam pear of same kind),, obtain the balsam pear dry plate in 40 ℃ of oven dry with slicer;
1.2 the balsam pear dry plate that obtains in the step 1.1 is pulverized, by obtaining bitter melon powder behind 40 mesh sieves;
1.3 take by weighing the bitter melon powder that obtains in a certain amount of step 1.2, with bitter melon powder: the weight ratio of water=1: 20 adds distilled water, in 50 ℃ of water-bath refluxing extraction 3 times, each 5 hours, the extract with said extracted 3 times merged then;
1.4 the extract that obtains in the step 1.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/6 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
1.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 1.4, obtain the balsam pear water extract.
2. the preparation of Ginger P.E
2.1, clean the back and be cut into uniform thin slice as raw material with commercially available fresh ginger,, obtain the ginger dry plate in 40 ℃ of oven dry with slicer;
2.2 the ginger dry plate that obtains in the step 2.1 is pulverized, by obtaining ginger dry powder behind 40 mesh sieves;
2.3 take by weighing the ginger dry powder that obtains in a certain amount of step 2.2, with ginger dry powder: the weight ratio of water=1: 20 adds distilled water, in 50 ℃ of water-bath refluxing extraction 3 times, each 5 hours, the extract of said extracted 3 times is merged;
2.4 the extract that obtains in the step 2.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/6 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
2.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 2.4, obtain the ginger water extract.
3. the preparation of garlic P.E
3.1, clean the peeling back and be cut into uniform thin slice as raw material with commercially available fresh garlic,, obtain the garlic dry plate in 40 ℃ of oven dry with slicer;
3.2 the garlic dry plate that obtains in the step 3.1 is pulverized, by obtaining garlic dry powder behind 40 mesh sieves;
3.3 take by weighing the garlic dry powder that obtains in a certain amount of step 3.2, with garlic dry powder: the weight ratio of water=1: 20 adds distilled water, in 50 ℃ of water-bath refluxing extraction 3 times, each 5 hours, the extract of said extracted 3 times is merged;
3.4 the extract that obtains in the step 3.3 is carried out vacuum filtration, and filtrate concentrates on Rotary Evaporators, original stops to concentrate 1/6 the time when filtrate volume narrows down to, and obtains concentrated extracting solution;
3.5 place vacuum refrigerating machine to carry out drying the concentrated extracting solution that obtains in the step 3.4, obtain the garlic water extract.
4. the preparation of bacteriostatic agent
Take by weighing above-mentioned balsam pear water extract 32.5%, ginger water extract 35%, garlic water extract 32.5% by the percentage by weight of each component and carry out compositely, make the water-soluble compound type bacteriostat sample after mixing.
The test example:
The sample of getting the foregoing description one to three resulting water-soluble compound type bacteriostat, balsam pear water extract, ginger water extract and garlic water extract carries out antibacterial contrast experiment, and the bacteriostatic activity evaluation that draws sees Table 1.
Table 1: the minimum inhibitory concentration of Bitter Melon P.E, Ginger P.E, garlic P.E and water-soluble compound type bacteriostat (MIC)
Tried bacterium Bitter Melon P.E Ginger P.E garlic P.E water-soluble compound type bacteriostat
(mg/ml) (mg/ml) (mg/ml) (mg/ml)
Staphylococcus aureus 18.75 150 75 37.5
Salmonella 18.75 300 37.5 18.75
Hay bacillus 37.5 300 75 37.5
Escherichia coli 37.5 300 75 37.5
Aspergillus niger 300 18.75 75 37.5
Aspergillus oryzae 300 9.38 37.5 18.75
Penicillium citrinum 600 18.75 75 9.38
Brewer's yeast 600 37.5 150 37.5
Rhodotorula glutinis 600 37.5 150 37.5
Candida 600 75 300 37.5
By table 1 as seen, three kinds of water extracts are to having inhibitory action in various degree for the examination bacterium.Wherein, the balsam pear water extract is the strongest to the inhibitory action of bacteriums such as staphylococcus aureus, salmonella, hay bacillus, Escherichia coli, is the garlic water extract secondly, the ginger aqueous extract of making a living once more; The ginger water extract is the strongest to the inhibitory action of moulds such as aspergillus oryzae, aspergillus niger and Penicillium citrinum, is the garlic water extract secondly, is the balsam pear water extract once more; The ginger water extract is the strongest to the inhibitory action of yeast such as brewer's yeast, rhodotorula glutinis and Candida, is the garlic water extract secondly, is the balsam pear water extract once more.
Also can find out from table 1, with the composite bacteriostatic agent that makes of above-mentioned three kinds of water extracts, except the inhibitory action to staphylococcus aureus, aspergillus niger and aspergillus oryzae is slightly poorer than the strongest single low cost vegetable plant water extract of inhibitory action, the inhibitory action of other microorganism all is equal to or is better than the strongest single plant extracts of inhibitory action, explanation is better through the fungistatic effect of the composite plant bacteriostatic agent that obtains, antimicrobial spectrum is bigger, has wide spectrum, bacteriostasis efficiently.
Claims (5)
1. water-soluble compound type bacteriostat, it is characterized in that: it is made up of Bitter Melon P.E, garlic P.E and Ginger P.E; The mass percent of described Bitter Melon P.E, garlic P.E and Ginger P.E is respectively: Bitter Melon P.E 30～40%, garlic P.E 30～40%, Ginger P.E 30～40%; Described Bitter Melon P.E, garlic P.E and Ginger P.E are respectively balsam pear water extract, garlic water extract and ginger water extract.
2. method for preparing the described water-soluble compound type bacteriostat of claim 1, it is characterized in that: water extracts balsam pear, ginger or garlic respectively, obtains balsam pear water extract, garlic water extract and ginger water extract; Take by weighing balsam pear water extract, ginger water extract and garlic water extract respectively by separately percentage by weight then, mix, promptly obtain water-soluble compound type bacteriostat.
3. the preparation method of water-soluble compound type bacteriostat according to claim 2, it is characterized in that: the preparation process of described balsam pear water extract is:
(1) is cut into uniform thin slice after balsam pear is cleaned,, obtains the balsam pear dry plate in 40～50 ℃ of oven dry;
(2) the balsam pear dry plate is pulverized, by obtaining bitter melon powder behind 40～60 mesh sieves;
(3) add distilled water after taking by weighing bitter melon powder, wherein the weight ratio of bitter melon powder and distilled water is 1: 20～1: 30, in 50～70 ℃ of water-bath refluxing extraction 1～3 time, extracts 3～5 hours at every turn, and extract is merged;
(4) extract carries out vacuum filtration, and filtrate concentrates on Rotary Evaporators, narrows down to filtrate volume to stop to concentrate in original 1/6～1/10 o'clock, obtains concentrated extracting solution;
(5) concentrated extracting solution is carried out vacuum drying, obtain the balsam pear water extract.
4. the preparation method of water-soluble compound type bacteriostat according to claim 2, it is characterized in that: the preparation process of described ginger water extract is:
(1) is cut into uniform thin slice after ginger is cleaned,, obtains the ginger dry plate in 40～50 ℃ of oven dry;
(2) the ginger dry plate is pulverized, by obtaining ginger dry powder behind 40～60 mesh sieves;
(3) add distilled water after taking by weighing ginger dry powder, wherein the weight ratio of ginger dry powder and distilled water is 1: 20～1: 30, in 50～70 ℃ of water-bath refluxing extraction 1～3 time, extracts 3～5 hours at every turn, and extract is merged;
(4) extract carries out vacuum filtration, and filtrate concentrates on Rotary Evaporators, narrows down to filtrate volume to stop to concentrate in original 1/6～1/10 o'clock, obtains concentrated extracting solution;
(5) concentrated extracting solution is carried out vacuum drying, obtain the ginger water extract.
5. the preparation method of water-soluble compound type bacteriostat according to claim 2, it is characterized in that: the preparation process of described garlic water extract is:
(1) with being cut into uniform thin slice after the clean peeling of garlic,, obtains the garlic dry plate in 40～50 ℃ of oven dry;
(2) the garlic dry plate is pulverized, by obtaining garlic dry powder behind 40～60 mesh sieves;
(3) add distilled water after taking by weighing garlic dry powder, wherein the weight ratio of garlic dry powder and distilled water is 1: 20～1: 30, in 50～70 ℃ of water-bath refluxing extraction 1～3 time, extracts 3～5 hours at every turn, and extract is merged;
(4) extract carries out vacuum filtration, and filtrate concentrates on Rotary Evaporators, narrows down to filtrate volume to stop to concentrate in original 1/6～1/10 o'clock, obtains concentrated extracting solution;
(5) concentrated extracting solution is carried out vacuum drying, obtain the garlic water extract.
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| CN103045381A (en) * | 2012-11-29 | 2013-04-17 | 陈小康 | High-efficient antibacterial and anti-scaling type toilet cleaning product |
| CN103988888B (en) * | 2014-02-12 | 2015-11-25 | 浙江海洋学院 | A kind of seasoning type bacteriostatic agent suppressing squid spoilage organisms |
| CN103975970A (en) * | 2014-05-31 | 2014-08-13 | 山东农业工程学院 | Preparation method of plant source bacterium restraining and killing agent and application of plant source bacterium restraining and killing agent in oyster mushroom production |
| CN104012939B (en) * | 2014-06-11 | 2015-08-26 | 浙江百兴食品有限公司 | A kind of production technology of natural anticorrosion mushroom sauce |
| CN104146015A (en) * | 2014-07-21 | 2014-11-19 | 句容市天王镇戴庄绿鑫畜禽养殖专业合作社 | Natural bactericide for preventing and treating scab of sugar tangerine trees and preparation method of natural bactericide |
| CN105400041A (en) * | 2015-11-25 | 2016-03-16 | 全椒祥瑞塑胶有限公司 | Polyethylene with bacteriostasis function |
| CN105661252A (en) * | 2016-01-21 | 2016-06-15 | 广西大学 | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods |
| CN105831177A (en) * | 2016-03-24 | 2016-08-10 | 陆开云 | Soaking solution for cotton seed |
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