CN102599611B - 一种用于食品防腐的喷雾剂 - Google Patents
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
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Abstract
本发明涉及一种用于食品防腐的喷雾剂，它是由下述重量配比的物质制成：代代花3-5份、黄柏5-15份、桔梗1-5份、甘草4-8份、白芍1-5份、半边莲3-7份、七叶一枝花5-11份、桔梗3-5份和药学上可接受的载体。本发明所述的用于食品防腐的喷雾剂成分简单明确，效果明显，可以更好地用于食品防腐。
Description
技术领域
本发明涉及医药领域，具体来说涉及一种用于食品防腐的喷雾剂。
背景技术
食品腐败是指引起食品发生化学或物理性质变化，从而使食品失去原有的营养价值、组织性状及色、香、味，成为不符合食品卫生要求的微生物。植物性和动物性食品原料在收获、运输、加工和贮藏过程中，会受到微生物的污染。由于食品性质、来源和加工处理不同，引起食品腐败的微生物也各有差异通常细菌、霉菌、酵母都能引起食品腐败，以嗜热脂肪芽孢杆菌(Bacillus stearothermophilus)和枯草芽孢杆菌(Bacillus subtilis)引起的食品腐败最为常见。
在食品防疫领域中经常会遇到食物腐败的问题，解决该问题的方法往往是向其中加入各种防腐剂。不过由于食品是用来食用的，并且常规防腐剂都是化学合成的，在大量食用、甚至食用时就会产生不良反应，因此需要寻找更健康、更安全和更有效的新的防腐的手段。
喷雾剂是药物制剂领域新近研发的剂型，其具有使用方便、快捷的优点，如果可以将该剂型用于食品防腐，则可以大大地解决是防疫工作中遇到的问题。
发明内容
本发明的目的是提供一种用于食品防腐的喷雾剂。
为了实现本发明的目的，本发明提供一种用于食品防腐的喷雾剂，它是由下述重量配比的物质制成：代代花3-5份、黄柏5-1 5份、桔梗1-5份、甘草4-8份、白芍1-5份、半边莲3-7份、七叶一枝花5-11份、桔梗3-5份和药学上可接受的载体。
优选地，所述的用于食品防腐的喷雾剂是由下述重量配比的物质制成：代代花4份、黄柏10份、桔梗2份、甘草5份、白芍2份、半边莲4份、七叶一枝花7份、桔梗4份和药学上可接受的载体。
喷雾剂是药物研究中开发的新剂型，其中药学上可接受的载体是指进行喷雾剂配制时常规使用的各种载体，这是本领域技术人员容易地意识到的。例如，药学上可接受的载体包括但不限于：抛射剂、芳香剂、抗氧化剂、稳定剂、药学上可接受的溶剂、吸收促进剂、药学上可接受的助溶剂等等。所述药学上可接受的载体的用量可以由本领域技术人员通过常规方法来确定。
本发明所述的用于食品防腐的喷雾剂成分简单明确，效果明显，可以更好地用于食品防腐。
具体实施方式
以下通过具体实施方式的描述对本发明作进一步说明，但这并非是对本发明的限制，本领域技术人员根据本发明的基本思想，可以做出各种修改或改进，但是只要不脱离本发明的基本思想，均在本发明的范围之内。
实施例1：本发明喷雾剂的制备
称取代代花40克、黄柏100克、桔梗20克、甘草50克、白芍20克、半边莲40克、七叶一枝花70克、桔梗40克和水1000毫升，置于密封的烧瓶内。在80℃的水浴下加热3小时，过滤，收集滤液，浓缩至800毫升。加入20克吐温-60、1克薄荷油和20毫升丙二醇，混合均匀，消毒，灌入40瓶喷雾器中即得。
实验例
采用经典的滤纸片法来进行抑菌试验，其中：
1. 材料
1.1供试菌种
嗜热脂肪芽孢杆菌(Bacillus stearothermophilus)ATCC 7953和枯草芽孢杆菌(Bacillus subtilis)ATCC 6633，购自中国生物制品检定所。
1.2培养液
营养琼脂和营养肉汤，购自南京便诊生物科技有限公司。
1.3试验方法
将嗜热脂肪芽孢杆菌(Bacillus stearothermophilus)和枯草芽孢杆菌(Bacillus subtilis)接种于琼脂平板营养液平面上，接种时均匀密布。镊取无菌圆形滤纸片，喷洒实施例1中制备的喷雾剂至完全润湿，贴在已接种细菌的琼脂平板营养液平面上。将琼脂平板置于37℃的培养箱内，温育24小时。测量抑菌环的直径。测定3次取平均值。
1.4结果
嗜热脂肪芽孢杆菌的抑菌环的平均直径为11.52mm，枯草芽孢杆菌的抑菌环的平均直径为9.83mm，表明本发明的喷雾剂具有明显的抑菌防腐效果。
Claims (1)
1.一种用于食品防腐的喷雾剂，其特征在于它是由下述重量配比的物质制成：代代花4份、黄柏10份、桔梗6份、甘草5份、白芍2份、半边莲4份、七叶一枝花7份、和药学上可接受的载体。
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| CN 201210076979 CN102599611B (zh) | 2012-03-22 | 2012-03-22 | 一种用于食品防腐的喷雾剂 |
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| CN104305469A (zh) * | 2013-10-30 | 2015-01-28 | 孔涛 | 组合物在制备临床护理上用于食品防腐的喷雾剂中的用途 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1252827A1 (en) * | 2000-01-31 | 2002-10-30 | Asama Chemical Co., Ltd. | Process for producing foods having good keeping qualities and food keeping agents |
| CN101427839A (zh) * | 2007-11-05 | 2009-05-13 | 浙江林学院 | 一种植物源天然防腐剂 |
| CN102028002A (zh) * | 2010-11-19 | 2011-04-27 | 浙江农林大学 | 一种含中草药的防腐剂组合物及其用途 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07147951A (ja) * | 1991-01-25 | 1995-06-13 | Asama Kasei Kk | 食品用保存剤および保存性の優れた食品の製造法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1252827A1 (en) * | 2000-01-31 | 2002-10-30 | Asama Chemical Co., Ltd. | Process for producing foods having good keeping qualities and food keeping agents |
| CN101427839A (zh) * | 2007-11-05 | 2009-05-13 | 浙江林学院 | 一种植物源天然防腐剂 |
| CN102028002A (zh) * | 2010-11-19 | 2011-04-27 | 浙江农林大学 | 一种含中草药的防腐剂组合物及其用途 |
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| Title |
|---|
| JP特开平7-147951A 1995.06.13 |
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