CN102379449B - Ethanolic extract of cinnamons and application thereof in preparing food preservatives - Google Patents
Ethanolic extract of cinnamons and application thereof in preparing food preservatives Download PDFInfo
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- CN102379449B CN102379449B CN201110210526.9A CN201110210526A CN102379449B CN 102379449 B CN102379449 B CN 102379449B CN 201110210526 A CN201110210526 A CN 201110210526A CN 102379449 B CN102379449 B CN 102379449B
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- diamine tetraacetate
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Abstract
The invention relates to a spice plant extract, and particularly relates to an ethanolic extract of cinnamons and an application thereof in preparing food preservatives; a natural food preservative is prepared by combining the ethanolic extract of cinnamons with a food additive; and the ethanolic extract of cinnamons provided by the invention has a good sterilization effect on various typical food-borne pathogenic bacteria, especially has a significant sterilization effect on the pathogenic bacteria O157: H7 of EHEC (enterohaemorrhagic escherichia coli, EHECO157: H7) food poisoning continuously occurring around the world in recent years, and has no side effects on food, therefore, the ethanolic extract of cinnamons is a natural food preservative which is safe and has no side effects; the ethanolic extract of cinnamons is widely applied to the decomposition prevention of products such as fresh vegetables and fruits and beef hamburgers and the like; and in the aspect of freshness retaining, the ethanolic extract of cinnamons not only can effectively prolong the shelf life of food, but also can effectively prevent the occurrence of bacterial food poisoning and effectively ensure the safety of food, therefore, the ethanolic extract of cinnamons plays an important role in the field of food health and safety.
Description
Technical field
The present invention relates to spice plant extracts, refer in particular to a kind of cassia bark ethanol extract and the application in preparing food preservative thereof; Utilize cassia bark ethanol extract to combine with food additives and prepare a kind of antiseptics for natural food; And, product of the present invention is very good to the bactericidal effect of various typical foodborne bacterial pathogenses, pathogen O157:H7 (the enterohemorrhagic escherichia coli of the EHEC food poisoning particularly recurring all over the world in recent years, EHEC O157: H7) have significant bactericidal effect, and without any side effect, be the antiseptics for natural food that a kind of safety has no side effect to food; This product is widely used in the anticorrosion of the products such as fresh fruits and vegetables and beef hamburger, on fresh-keeping, not only can effectively extend the shelf life of food, can also effectively prevent the generation of food posioning, and the security of effective guarantee food will be played very important effect in food sanitation safe field.
Background technology
In recent years, in food additives field, the development and application of antiseptics for natural food became a focus; In recent years, also have many antiseptics for natural food to develop successively, wherein the research and development of plant type antiseptics for natural food are more; Existing natural-plant food antiseptics kind is a lot, and most plant type anticorrisive agents all exist a problem, are exactly very poor to the antibiotic property of Gram-negative foodborne bacterial pathogens; Its reason be eucaryotic cell structure Gram-negative bacteria than positive bacteria many thick adventitia of one deck, thereby and the very hard permeability that has stopped the cell membrane of the antimicrobial component in plant extracts of this adventitia; Therefore, Gram-negative bacteria has had patience to plants antimicrobial material, causes plant extracts cannot show antibacterial effect to Gram-negative bacteria.
In addition, in Gram-negative foodborne bacterial pathogens, to natural food preservatives from plant materials patience higher be
escherichia colithe EHECs such as O157:H7, EHEC is colibacillary a kind of, because it can produce shiga-like toxin, has stronger pathogenic; Infection is 3 to 8 days to the incubation period of morbidity, average out to 3 to 4 days.Clinical manifestation mainly contains: cramp and diarrhoea, some cases are bloody stool sample diarrhoea.Rehabilitation in most patients 10 days, a few patients is child and the elderly particularly, can occur severe complication, the Hemolytic―uraemic that acute renal failure, hemolytic anemia and decrease of platelet be feature as take; EHEC main parasitic is in the domestic animals such as ox, sheep and other other ruminant bodies, the mankind are mainly by the edible food being polluted by human and animal excreta, as infected without the cooking or the milk of boil halfway ground meat food or non-sterile etc., be subject to the agricultural product such as water that human and animal excreta pollutes, vegetables also can cause people's infection, food is prepared improper, can cause the cross pollution of this germ.
Enterorrhagia Bacillus coil 0157: H7 is that nineteen eighty-two is separated first from the hemorrhagic enteritis patient of the U.S., comprises that there is report in many countries such as China, particularly in recent years day by day increases; The 5-8 month in 1996, there is an Escherichia coli O 157 of maximum in the world in Japan: H7 outbreak of epidemic, 9451 of patients, wherein 1808 examples are in hospital, 12 people are dead, wherein boundary city student to have symptom be 6309 examples, account for 13.24% of complete regional pupil's sum, main relevant with the Turnip Sprouts of school lunch.
Spring in 1999, there is the domestic eruption and prevalence of fairly large EHEC 0157:H7 infectious diarrhea Accompanied by Acute Renal Failure first in Xuzhou City of Jiangsu Province, the 5-10 month, each hospital of the whole city accepts colon bacillus 0157 altogether for medical treatment: H7 infectious diarrhea Accompanied by Acute Renal Failure patient 147 examples, dead 118 examples of acute renal failure occur, and the death rate is up to 80%.
1999-2000, the enterorrhagia Bacillus coil 0157 that the ground such as China Su Wan of Anhui Province occur: the extensive outbreak of epidemic of H7, patient approximately 20,000 people, there are renal failure person 195 people, death toll 177 people, are popular largest in the world up to now, and death toll is once maximum.
According to the circular of World Health Organization, on May 29th, 2011, comprise that Germany European one has the case that 13 countries have occurred that EHEC O104:H4 infects; According to the statistics on June 10th, 2011, Germany's accumulative total confirmed cases are 2988 examples, and hemolytic uremia severe cases reaches 759 examples, and death is 30 examples.
Under such background, food security field not only needs a kind of food additives of the safe prepared one-tenth of natural component; And, also need research and development to Gram-negative foodborne bacterial pathogens broad-spectrum sterilizations such as EHECs, novel natural food preservative.
Summary of the invention
The present invention can improve the material of the permeability of Gram-negative bacteria adventitia by some, make antibacterial material smoothly the adventitia by Gram-negative bacteria to the method that plays antibacterial effect in cell, solve above problem, consider and be applied to food in the future, the present invention has adopted additive that current permission used in food as disodium ethylene diamine tetraacetate (Disodium dihydrogen ethylenediamine tetraacetate dehydrate (EDTA-2Na) and trisodium citrate (two hydration trisodium citrate salt, C
6h
5na
3o
7 2H
20=294.10) etc.
The present invention utilize spice plant Chinese cassia tree (cinamon:
cinnamomum verumj.Presl) ethanol extract of preparing and above-mentioned food additives disodium ethylene diamine tetraacetate and trisodium citrate, with different proportionings and with being prepared from, this product has significant bactericidal effect to the pathogen O157:H7 of EHEC food poisoning, in addition, antiseptics for natural food of the present invention is broad-spectrum sterilization not only, fresh-keeping, and to food without any side effect, it is the antiseptics for natural food that a kind of safety has no side effect, antiseptics for natural food of the present invention can extensively be used in Juice, and fruits and vegetables mayonnaise, sauce, in the products such as beef hamburger, effectively kill enterorrhagia Bacillus coil 0157: the foodborne bacterial pathogenses such as H7, not only can effectively extend the shelf life of food, can also effectively prevent the generation of food posioning.
Cassia bark ethanol extract:
Described a kind of cassia bark ethanol extract, adopt preparation with the following method: cassia bark extracts by 99% soaked in absolute ethyl alcohol, cassia bark and ethanol mass ratio are 1:9, soaking extraction time is 48 hours, obtains cassia bark ethanol extract after filtrate being utilized after filtration Rotary Evaporators to evaporate absolute ethyl alcohol.
Food additives:
Disodium ethylene diamine tetraacetate: Disodium dihydrogen ethylenediamine tetraacetate dihydrate, EDTA-2Na, C
10h
14n
2o
8na
22H
2o=372.2;
Trisodium citrate: two hydration trisodium citrate salt, C
6h
5na
3o
7 2H
20=294.10;
By cassia bark ethanol extract and disodium ethylene diamine tetraacetate, trisodium citrate, the food additives such as sorbic acid mix and obtain novel natural food preservative; Disodium ethylene diamine tetraacetate, natrium citricum, the manufacture method of sorbic acid is prepared from according to the standard fabrication methods of food additives industry, the interpolation proportioning of natural plant type anticorrisive agent of the present invention is the proportioning below above-mentioned composition, evenly mix with food, concrete composition with take mass percent that food is benchmark as:
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Trisodium citrate belongs to conventional food additives, and its purposes and consumption are at GB code: in GB2760-2007, being not particularly limited, is a kind of food additives of safety and environmental protection.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: while GB2760-2007) being added in jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: GB2760-2007) be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Sorbic acid 0.05%-0.15%.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
Sorbic acid 0.05%-0.15%;
When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: while GB2760-2007) being added in jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: GB2760-2007) be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
Sorbic acid 0.05%-0.15%;
When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: while GB2760-2007) being added in jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: GB2760-2007) be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: while GB2760-2007) being added in jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; When disodium ethylene diamine tetraacetate is according to " food additives use sanitary standard " (GB code: GB2760-2007) be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%.
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Sorbic acid 0.05%-0.15%.
The proportioning of above food additives has been observed " food additives use sanitary standard " (GB code: GB2760-2007).
Trisodium citrate, disodium ethylene diamine tetraacetate, sorbic acid is all conventional food additives, this several foods additive joins in food simultaneously, or 2-3 kind food additives wherein join in food, do not have any side effect, and according to " food additives use sanitary standard " (GB code: GB2760-2007) disodium ethylene diamine tetraacetate can be added on jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise, mayonnaise, the vegetables of saucing, the vegetables of salt marsh, canned vegetables, nut and seed class can, in the first-class numerous food of eight treasures gruel tank, be mainly used to adjust the local flavor of food, sorbic acid is also commonly used to adjust the local flavor of food.
The innovative point of this patent is: cassia bark ethanol extract has good synergy with trisodium citrate, disodium ethylene diamine tetraacetate and sorbic acid at anti-foodborne bacterial pathogens respectively, for new in food security in this year field, occur that highly pathogenic Escherichia coli mutation enterorrhagia Bacillus coil 0157 has bactericidal effect clearly especially, can be widely used in the anticorrosion of the products such as fresh fruits and vegetables and beef hamburger, fresh-keeping on.
Accompanying drawing explanation
Fig. 1. trisodium citrate (0.1%) and the bactericidal effect of cassia bark ethanol extract to enterorrhagia Bacillus coil 0157: H7;
Fig. 2. trisodium citrate (0.2%) and the bactericidal effect of cassia bark ethanol extract to enterorrhagia Bacillus coil 0157: H7;
Fig. 3. the bactericidal effect of trisodium citrate (0.5%) and cassia bark ethanol extract pair and enterorrhagia Bacillus coil 0157: H7;
The bactericidal activity of Fig. 4 natrium citricum and cassia bark ethanol extract pair and Escherichia coli IFO 3301;
The bactericidal activity of Fig. 5 natrium citricum and cassia bark ethanol extract pair and enterorrhagia Bacillus coil 0157: H7;
The bactericidal activity of Fig. 6 natrium citricum and cassia bark ethanol extract pair and Bacterium enteritidis;
The bactericidal activity of Fig. 7 natrium citricum and cassia bark ethanol extract pair and salmonella typhimurium;
Impact (the enterorrhagia Bacillus coil 0157: H7) of Fig. 8 disodium ethylene diamine tetraacetate on the fungistatic effect of cassia bark ethanol extract;
Impact (the enterorrhagia Bacillus coil 0157: H7) of Fig. 9 sorbic acid on the fungistatic effect of cassia bark ethanol extract.
The specific embodiment
antibacterial effect to the typical foodborne bacterial pathogens experiment of cassia bark ethanol extract:
(1) experimental bacteria
Escherichia coli: Escherichia coli IFO;
EHEC: Escherichia coli O157:H7;
Staphylococcus aureus: Staphyloccocus aureus;
Salmonella:
salmonellaenteritidis;
Bacillus subtilis:
bacillus cereus;
Hay bacillus:
bacillus subtilis;
Listeria monocytogenes:
listeria monocytogenes;
It is all foodborne bacterial pathogens.
(2) experimental technique
In aseptic NB culture medium, add the cassia bark ethanol extract of the variable concentrations forming with sterile distilled water dilution, difference 0.02wt%, 0.05wt%, 0.1 wt%, 0.2 wt%, 0.5 wt%, 1.0wt%, 2.0 wt%, here the concentration of cassia bark ethanol extract is calculated with respect to culture medium, for example in the culture medium of 10g, add cassia bark ethanol extract 0.01 g, concentration is 0.1 wt %; Other concentration by that analogy; With liquid-transfering gun, add the test organisms of the front cultivation of 100 μ L, the initial concentration of test organisms is 10
6cfu/mL, vaccinated culture medium is placed on static cultivation 24-48 hour in the insulating box of 35 ℃, and Listeria monocytogenes will be cultivated in 30 ℃; MIC (Minimum Inhibitory Concentrations:MIC) is decided to be does not with the naked eye see vegetative Cmin, the nutrient solution of the dilution gradient starting from MIC (MIC), get an oese, line is smeared and is inoculated in aseptic NA culture medium, vaccinated NA culture medium is placed on static cultivation 24-48 hour in the insulating box of 35 ℃, and same Listeria will be cultivated in 30 ℃.Concentration that can't see bacterium colony formation in NA culture medium is completely made as MBC (Minimum bactericidal Concentrations:MBC).
(3) result
The antibacterial effect of cassia bark ethanol extract to foodborne bacterial pathogens, as shown in table 1; For staphylococcus aureus, bacillus subtilis
,hay bacillus, the Gram-positive foodborne bacterial pathogenses such as Listeria monocytogenes, cassia bark ethanol extract has shown obvious fungistatic effect and bactericidal effect, and its minimal inhibitory concentration is 0.2%-0.5%, and MBC is 0.5%-1.0%; In addition, the Gram-negative foodborne bacterial pathogenses such as Escherichia coli, salmonella, cassia bark ethanol extract has shown weak antibacterial effect, minimal inhibitory concentration and MBC are 1.0%; In addition, cassia bark ethanol extract does not show antibacterial effect for EHEC, and minimal inhibitory concentration and MBC are all greater than 2.0%.
table 1 cassia bark ethanol extract is to the fungistatic effect of foodborne bacterial pathogens and bactericidal effect
the synergy experiment to Enterohemorrhagic E.coli of trisodium citrate and cassia bark ethanol extract:
(1) experimental bacteria
EHEC:
escherichia colio157:H7.
(2) experimental technique
At aseptic phosphoric acid normal saline buffer solution (PBS:Phosphate-Buffered Saline, pH7), add respectively 0.1 wt %, 0.2 wt %, the cassia bark ethanol extract of 0.5 wt % and 0.1 wt %, 0.2 wt %, the trisodium citrate of 0.5 wt % (adopts two hydration trisodium citrate salt to add, C
6h
5na
3o
72H
20=294.10), mix, the experimental bacteria-enterorrhagia Bacillus coil 0157 of front cultivation: H7 is at 8,000rpm, centrifugal under the condition of 10min after, add in the phosphate buffer that contains cassia bark ethanol extract, it adds concentration is 10
7cfu/mL, and mix, after at room temperature reacting 30 minutes, in the Water Tank with Temp.-controlled of 20 ℃, carry out the shaken cultivation of 4 days, use nutrient agar (NA:NutrientAgar) to measure 0 hour, 24 hours simultaneously, 48 hours, the remaining bacterium number of 96 hours.
(3) result
Result Fig. 1, Fig. 2, shown in Fig. 3, cassia bark ethanol extract and natrium citricum have shown obvious cooperative effect to enterorrhagia Bacillus coil 0157: H7, as shown in Figure 2, the natrium citricum of 0.1 wt % and 0.2 wt %, the cassia bark ethanol extract of 0.5 wt % has shown synergy, natrium citricum has improved the bactericidal activity of cassia bark ethanol extract; As shown in Figure 3, the cassia bark ethanol extract of the natrium citricum of 0.2% wt and 0.5 wt % is after cultivating 96 hours, and its remaining bacterium number reduces by 6 orders of magnitude; As shown in Figure 4,0.5% natrium citricum and 0.5% cassia bark ethanol extract are after cultivating 48 hours, and its remaining bacterium number reduces by 6 orders of magnitude, and sterilizing rate has reached 99.9999%.
bactericidal activity experiment to the natrium citricum of various Gram-negative foodborne bacterial pathogenses and cassia bark ethanol extract:
The object of the present embodiment is in order to verify, trisodium citrate and cassia bark ethanol extract could also have same bactericidal effect to some the very conventional foodborne bacterial pathogenses (Gram-negative) except enterorrhagia Bacillus coil 0157; Because except O157, also have some conventional pathogens in food.
Experimental bacteria
EHEC:
escherichia colio157:H7;
Escherichia coli:
escherichia coliiFO 3301;
Bacterium enteritidis:
salmonella. Enteritidis;
Salmonella typhimurium:
salmonella. Typhimurium.
(2) experimental technique
At aseptic phosphoric acid normal saline buffer solution (PBS:Phosphate-Buffered Saline, pH7), add respectively 0.2wt%, the cassia bark ethanol extract of 0.5wt% and the trisodium citrate of 0.5wt% (two hydration trisodium citrate salt, C
6h
5na
3o
72H
20=294.10), mix, the EHEC of front cultivation (
escherichia colio157:H7), Escherichia coli (
escherichia coliiFO 3301), Bacterium enteritidis (
salmonella. Enteritidis), salmonella typhimurium (
salmonella. Typhimurium) at 8,000rpm, centrifugal under the condition of 10min after, add in the phosphate buffer that contains cassia bark ethanol extract, it adds concentration is 10
7cfu/mL, and mix, after at room temperature reacting 30 minutes, in the Water Tank with Temp.-controlled of 20 ℃, carry out the shaken cultivation of 4 days, use ordinary nutrient agar culture medium (NA:NutrientAgar) to measure 0 hour, 24 hours simultaneously, 48 hours, the remaining bacterium number of 96 hours.
(3) result
Result Fig. 4, Fig. 5, Fig. 6, shown in Fig. 7, cassia bark ethanol extract and natrium citricum and use various Gram-negative foodborne bacterial pathogenses all shown to obvious cooperative effect; As shown in Figure 5, for Escherichia coli IFO, 0.5% natrium citricum and 0.2% cassia bark ethanol extract were cultivated after 96 hours, and remaining bacterium number has reduced by 6 orders of magnitude; Equally, 0.5% natrium citricum and 0.5% cassia bark ethanol extract were cultivated after 48 hours, and sterilizing rate has reached 99.9999%, has shown good synergy; Equally, Fig. 6, Fig. 7, shown in Fig. 8, for EHEC (
escherichia colio157:H7), Bacterium enteritidis (
salmonella. Enteritidis), salmonella typhimurium (
salmonella. Typhimurium) natrium citricum has significantly improved the bactericidal activity of cassia bark ethanol extract, has shown good collaborative each effect.
the impact experiment of disodium ethylene diamine tetraacetate on the fungistatic effect of cassia bark ethanol extract:
(1) experimental bacteria
EHEC:
escherichia colio157:H7.
(2) experimental technique
In in aseptic NB culture medium, add respectively 0.2 wt %, the cassia bark ethanol extract of 0.5 wt % and 0.0005 wt %(5ppm), 0.001 wt % (10ppm), 0.002 wt % (20ppm), the disodium ethylene diamine tetraacetate of 0.004 wt % (40ppm) (Disodium dihydrogen ethylenediamine tetraacetate dehydrate:EDTA-2Na), mix, experimental bacteria-the enterorrhagia Bacillus coil 0157 of front cultivation: H7 is 8, 000rpm, after centrifugal under the condition of 10min, add in the phosphate buffer that contains cinnaldehydrum, it adds concentration is 10
3-4cfu/mL, and mixing carries out, after the cultivation of 48 hours, using ordinary nutrient agar culture medium (NA:NutrientAgar) to measure breeding bacterium number in the insulating box of 35 ℃.
(3) result
Shown in result Fig. 8, the interpolation of disodium ethylene diamine tetraacetate has improved the fungistatic effect of cassia bark ethanol extract to enterorrhagia Bacillus coil 0157: H7; 0.0005% (5ppm), 0.001% (10ppm), 0.002% (20ppm), the disodium ethylene diamine tetraacetate of 0.004% (40ppm) and cassia bark ethanol extract according to the show synergy in various degree,
and along with the increase synergy of the addition of disodium ethylene diamine tetraacetate is better,particularly also using of the disodium ethylene diamine tetraacetate of 0.004% (40ppm) and 0.5% cassia bark ethanol extract not only suppressed the breeding of enterorrhagia Bacillus coil 0157: H7, also shown bactericidal effect, disodium ethylene diamine tetraacetate can play chelating effect as food additives, be combined with the divalent magnesium ion of gram-negative bacteria cell wall, improve outer permeability of the membrane, be conducive to play antibacterial effect in cassia bark ethanol extract enters pathogen cell by adventitia.
According to " food additives use sanitary standard " (GB code: GB2760-2007), disodium ethylene diamine tetraacetate is added on jam, vegetable puree (sauce) (except tomato sauce), compound flavor enhancement, mayonnaise, mayonnaise,, in the time of in canned vegetables, adding concentration can not surpass 0.007%; Disodium ethylene diamine tetraacetate is added on the vegetables of saucing, the vegetables of salt marsh, and canned vegetables, nut and seed class can, in the time of in canned eight treasure porridge, adding concentration can not surpass 0.025%.Therefore, while getting concentration in an embodiment, got 0.0005% (5ppm), 0.001% (10ppm), 0.002% (20ppm), 0.004% (40ppm), according to the regulation of Experiment on Microbiology, the concentration of testing is below 0.008% (80ppm), has surpassed GB standard, does not therefore enumerate.
the impact experiment of the fungistatic effect of sorbic acid and cassia bark ethanol extract:
(1) experimental bacteria
EHEC:
escherichia colio157:H7;
(2) experimental technique
In in aseptic NB culture medium, add respectively 0.2 wt %, the cassia bark ethanol extract of 0.5 wt % and 0.02 wt %, 0.05 wt %, 0.1 wt %, the sorbic acid of 0.15 wt %, mixes, the experimental bacteria-enterorrhagia Bacillus coil 0157 of front cultivation: H7 is 8,000rpm, after centrifugal under the condition of 10min, add in the phosphate buffer that contains cinnaldehydrum, it adds concentration is 10
3cfu/mL, and mixing carries out, after the cultivation of 48 hours, using ordinary nutrient agar culture medium (NA:NutrientAgar) to measure breeding bacterium number in the insulating box of 35 ℃.
(3) result
Shown in result Fig. 9, cassia bark ethanol extract and 0.02%-0.15% sorbic acid have all shown obvious cooperative effect to enterorrhagia Bacillus coil 0157: H7,0.05% sorbic acid and 0.5% cassia bark ethanol extract have effectively suppressed enterorrhagia Bacillus coil 0157: H7 breeding, and result sorbic acid has significantly improved the antibacterial activity of cassia bark ethanol extract.According to " food additives use sanitary standard " (GB code: GB2760-2007) the use addition of sorbic acid must not surpass 0.2%, so in food preservative of the present invention, addition is decided to be 0.05%-0.15%.
disodium ethylene diamine tetraacetate and sorbic acid, the impact experiment of the fungistatic effect of cassia bark ethanol extract:
(1) experimental bacteria
EHEC:
escherichia colio157:H7.
(2) experimental technique
In in aseptic NB culture medium, add respectively 0.1 wt %, 0.2 wt %, the cassia bark ethanol extract of 0.5 wt % and 0.02 wt %, 0.05 wt %, 0.1 wt %, the sorbic acid of 0.15 wt %, mix, 0.007% or 0.025% disodium ethylene diamine tetraacetate (Disodium dihydrogen ethylenediamine tetraacetate dehydrate:EDTA-2Na) again, mix, experimental bacteria-enterorrhagia Bacillus coil 0157 of cultivating before adding: H7 is 8, 000rpm, after centrifugal under the condition of 10min, add in the phosphate buffer that contains cinnaldehydrum, it adds concentration is 10
3cfu/mL, and mixing carries out, after the cultivation of 48 hours, using ordinary nutrient agar culture medium (NA:NutrientAgar) to measure breeding bacterium number in the insulating box of 35 ℃.
(3) result
Shown in result table 2, the also use of disodium ethylene diamine tetraacetate and sorbic acid has improved the fungistatic effect of cassia bark ethanol extract; Shown in table 2, the sorbic acid of 0.05 wt % and 0.025 wt % disodium ethylene diamine tetraacetate can make 0.2 wt %, 0.5 wt % cassia bark ethanol extract shows good fungistatic effect, and the breeding bacterium number of its enterorrhagia Bacillus coil 0157: H7 still maintains initial bacterium and counts in scope; 0.15 wt % sorbic acid and disodium ethylene diamine tetraacetate and with making cassia bark ethanol extract demonstration bactericidal effect, the initial bacterium number of enterorrhagia Bacillus coil 0157: H7 is from 10
3-4cfu/mL, is reduced to 10
1-2cfu/mL.
the impact on the fungistatic effect of cassia bark ethanol extract of table 2. disodium ethylene diamine tetraacetate and sorbic acid
Claims (4)
1. a cassia bark ethanol extract and food additives mix the composition obtaining, described cassia bark ethanol extract is adopted preparation with the following method: cassia bark extracts by 99% soaked in absolute ethyl alcohol, cassia bark and ethanol mass ratio are 1:9, soaking extraction time is 48 hours, after filtrate being utilized after filtration Rotary Evaporators to evaporate absolute ethyl alcohol, obtain cassia bark ethanol extract, it is characterized in that: described food additives are trisodium citrate, disodium ethylene diamine tetraacetate, sorbic acid, disodium ethylene diamine tetraacetate and sorbic acid, disodium ethylene diamine tetraacetate, sorbic acid and trisodium citrate, trisodium citrate and disodium ethylene diamine tetraacetate or trisodium citrate and sorbic acid.
2. a kind of cassia bark ethanol extract as claimed in claim 1 and food additives mix the application in the food preservative of the anti-foodborne bacterial pathogens of preparation of the composition that obtains.
3. a kind of cassia bark ethanol extract as claimed in claim 2 and food additives mix the application in the food preservative of the anti-foodborne bacterial pathogens of preparation of the composition that obtains, it is characterized in that: described foodborne bacterial pathogens is Escherichia coli: Escherichia coli IFO, EHEC: Escherichia coli O157:H7, staphylococcus aureus: Staphyloccocus aureus, salmonella:
salmonellaenteritidis, bacillus cereus:
bacillus cereus, hay bacillus:
bacillus subtilisand Listeria monocytogenes:
listeria monocytogenes.
4. a kind of cassia bark ethanol extract as claimed in claim 1 and food additives mix the composition obtaining, described food additives are trisodium citrate, disodium ethylene diamine tetraacetate, sorbic acid, disodium ethylene diamine tetraacetate and sorbic acid, disodium ethylene diamine tetraacetate, sorbic acid and trisodium citrate, trisodium citrate and disodium ethylene diamine tetraacetate or trisodium citrate and sorbic acid, it is characterized in that: component be take the mass percent that food is benchmark and calculated, and composition is:
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, while being added in jam, the vegetable puree except tomato sauce or sauce, compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Sorbic acid 0.05%-0.15%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
Sorbic acid 0.05%-0.15%;
The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, while being added in jam, the vegetable puree except tomato sauce or sauce, compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
Sorbic acid 0.05%-0.15%;
The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, while being added in jam, the vegetable puree except tomato sauce or sauce, compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Disodium ethylene diamine tetraacetate 0.007% or 0.025%;
The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, while being added in jam, the vegetable puree except tomato sauce or sauce, compound flavor enhancement, mayonnaise or mayonnaise, be 0.007%; The < < food additives that are GB2760-2007 according to GB code when disodium ethylene diamine tetraacetate are used sanitary standard > >, be added on the vegetables of saucing, in the vegetables of salt marsh, canned vegetables, nut and seed class can or canned eight treasure porridge time, be 0.025%;
Or
Cassia bark ethanol extract 0.2%-0.5%;
Trisodium citrate 0.1%-0.5%;
Sorbic acid 0.05%-0.15%.
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| CN201110210526.9A CN102379449B (en) | 2011-07-26 | 2011-07-26 | Ethanolic extract of cinnamons and application thereof in preparing food preservatives |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110210526.9A CN102379449B (en) | 2011-07-26 | 2011-07-26 | Ethanolic extract of cinnamons and application thereof in preparing food preservatives |
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| CN102379449A CN102379449A (en) | 2012-03-21 |
| CN102379449B true CN102379449B (en) | 2014-04-09 |
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| CN201110210526.9A Expired - Fee Related CN102379449B (en) | 2011-07-26 | 2011-07-26 | Ethanolic extract of cinnamons and application thereof in preparing food preservatives |
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| CN103404537B (en) * | 2013-08-23 | 2015-09-30 | 江西农业大学 | A kind of preparation method of Ramulus Cinnamomi extract and the Ramulus Cinnamomi extract of preparation thereof and purposes |
| CN103461478A (en) * | 2013-09-22 | 2013-12-25 | 江苏省农业科学院 | Fresh-cut vegetable preservative prepared from spice extract and application thereof |
| CN107723114A (en) * | 2017-09-30 | 2018-02-23 | 南京仙草堂生物科技有限公司 | A kind of fruits and vegetables cleaning fluid |
| CN111671793B (en) * | 2020-05-22 | 2022-05-10 | 乔文洲 | Production process of sterilized paper towel |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194646A (en) * | 2007-12-27 | 2008-06-11 | 南京师范大学 | Natural antisepsis fresh-keeping agent special for fresh cut vegetables |
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| CN102379449A (en) | 2012-03-21 |
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Effective date of registration: 20170719 Address after: 212000 Zhenjiang City, Jiangsu province Jingkou District Xiangshan Street Community Long Gang Huang Lu Patentee after: Zhenjiang Fangyuan Chemical Co., Ltd. Address before: Zhenjiang City, Jiangsu Province, 212013 Jingkou District Road No. 301 Patentee before: Jiangsu University |
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