CN103461478A - Fresh-cut vegetable preservative prepared from spice extract and application thereof - Google Patents
Fresh-cut vegetable preservative prepared from spice extract and application thereof Download PDFInfo
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- CN103461478A CN103461478A CN201310431327XA CN201310431327A CN103461478A CN 103461478 A CN103461478 A CN 103461478A CN 201310431327X A CN201310431327X A CN 201310431327XA CN 201310431327 A CN201310431327 A CN 201310431327A CN 103461478 A CN103461478 A CN 103461478A
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Abstract
The invention relates to a fresh-cut vegetable preservative which comprises an active ingredient and a solvent, wherein the active ingredient is dissolved in the solvent according to a concentration of 0.5g/100mL; the active ingredient is a mixture of fructus tsaoko alcohol extract and a cinnamon alcohol extract; the mass ratio of the fructus tsaoko alcohol extract to the cinnamon alcohol extract is 1:(0.5-3); the solvent is pure water. When in use, after the classification, arrangement, cleaning and cutting treatment, the fresh vegetable is soaked in the fresh-cut vegetable preservative for 5 minutes and then is dehydrated and packaged so as to keep the cut fresh vegetable at a fresh state in a relatively long period of time.
Description
Technical field
The present invention relates to a kind of spice extract and be fresh cut vegetables antistaling agent prepared by raw material and the application in fresh cut vegetables is fresh-keeping thereof.
Background technology
Fresh cut vegetables has another name called half processing vegetables or slight vegetable for processing, refers to that fresh vegetable material is classified, processings such as arrangement, cleaning, peeling, cutting and packing and can directly cooking or direct edible vegetable goods of making.Along with people's living standard improves and the rhythm of life quickening, the characteristics such as fresh cut vegetables is fresh, convenient with it, nutrition, enjoy high-end consumers to like, consumption figure continues to increase in recent years.Simultaneously, fresh cut vegetables due to fresh and tender, the easy atrophy of quality, be subject to that germ is contaminated, easy mechanical damage, normal temperature condition is variable color, rotten in lower 1 day.How to extend the shelf time of fresh cut vegetables, and to improve its edible quality in shelf time be to need at present the problem of solution badly.
The current antistaling agent for fresh-keeping of vegetables has multiple, and antistaling agent commonly used has benzoic acid, butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT) etc.This class chemical synthesis antistaling agent is widely used, good refreshing effect.Along with scientific and technological progress, it is found that there is grave danger in the chemical synthesis food preservative to health, food safety standard has been proposed to requirements at the higher level, the development of food preservative also presents new trend: the one, higher to lower, the safer future development of toxicity by toxicity, the 2nd, by the chemical synthesis antistaling agent to the crude antistaling agent future development.Nanutal food fresh-keeping agent, as the efficient antistaling agent of a class new type of safe, has become one of focus of food scientific research.
The use of spice has long history in China, and it has and strong is flavor, is fragrant effect, can not only promote appetite, improves flavour of food products, also has anti-corrosion function and anti-oxidation function and as food additives.In addition, a lot of spices have been identified and have had aid digestion, anti-oxidant, antitumor, anti-mutagenesis and anticancer function.Exploitation take crude antistaling agent that spice is raw material for extending the fresh cut vegetables shelf-life, to promote the fresh cut vegetables level of security significant.
Determine that by examination spice extract is to food-borne pathogens antibacterial activity (Liang Ying although currently reported, the fourth jade-like stone, Yan Shuai, Zheng Qin, Liu Xianjin. the antibacterial activity of spice extract to common food-borne pathogens. Jiangsu agricultural journal. 2013,29(4): 876-879.), still just rest on the aspect of fundamental analysis, the spice plant extracts be have not been reported for the fresh cut vegetables antistaling agent.
Summary of the invention
The object of the invention is to: the antistaling agent that develops rapidly, uses for current fresh cut vegetables is mostly chemical synthesis, has the problem of potential safety hazard, for promoting the fresh cut vegetables level of security, the invention provides a kind of spice extract is the natural safe antistaling agent of raw material, and it is successfully applied in fresh cut vegetables fresh-keeping.
The object of the present invention is achieved like this: a kind of fresh cut vegetables antistaling agent, comprise active ingredient and solvent, it is characterized in that: active ingredient is dissolved in solvent according to the concentration of 0.5g/100 mL, the mixture that described active ingredient is tsaoko alcohol extract and cinnamic alcohol extract, wherein the mass ratio of tsaoko alcohol extract and cinnamic alcohol extract is 1:0.5～4; Described solvent is pure water.
In the present invention: described tsaoko alcohol extract obtains like this: tsaoko adopts pulverizer to pulverize, and crosses 50 mesh sieves; Take the 20g Caoguo and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter; Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the tsaoko alcohol extract; Described cinnamic alcohol extract obtains like this: cassia bark adopts pulverizer to pulverize, and crosses 50 mesh sieves; Take the 20g spice powder and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter; Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the cinnamic alcohol extract.
In the present invention: described pure water refers to: after filtering out impurities, then the normal-temperature water after purification utensil and ultraviolet sterilization.
A kind of application of above-mentioned fresh cut vegetables antistaling agent, it is characterized in that: after fresh vegetables is carried out to classification, arrangement, cleaning, cutting processing, immerse in the fresh cut vegetables antistaling agent and soak 5 min, packing after dehydration, made the fresh vegetables after cutting still keep fresh state in 11 days.
In the application of fresh cut vegetables antistaling agent: described fresh vegetables refers to: leaf vegetables, or rhizome vegetable, or solanaceous vegetables.
The invention has the advantages that: because spice has the characteristics such as safe, anti-oxidant, antibacterial, at the different extracting modes of the multiple spice of examination and different proportioning is anti-oxidant, on the basis of fungistatic effect, prepared and take the fresh cut vegetables antistaling agent that tsaoko, cinnamic alcohol extract be raw material.It is raw material that this antistaling agent be take tsaoko, cinnamic alcohol extract, has higher anti-oxidant, fungistatic effect, safe, pollution-free, for the fresh-keeping fresh-keeping effect preferably of having obtained of fresh cut vegetables.
The accompanying drawing explanation
Fig. 1 is that the fresh cut vegetables after the present invention's (antistaling agent of 1:1 proportioning) processes changes contrast with the weight-loss ratio contrasted under the same terms.
Fig. 2 is that the fresh cut vegetables after the present invention's (antistaling agent of 1:1 proportioning) processes changes contrast with the soluble sugar contrasted under the same terms.
Fig. 3 is that the fresh cut vegetables after the present invention's (antistaling agent of 1:1 proportioning) processes changes contrast with the vitamin C contrasted under the same terms.
Fig. 4 is that the fresh cut vegetables after the present invention's (antistaling agent of 1:1 proportioning) processes changes contrast with the chlorophyll content contrasted under the same terms.
Fig. 5 is the fresh cut vegetables and the peroxide enzymic change contrast contrasted under the same terms after the present invention's (antistaling agent of 1:1 proportioning) processes.
Fig. 6 is the fresh cut vegetables and the polyphenol oxidase enzymic change contrast contrasted under the same terms after the present invention's (antistaling agent of 1:1 proportioning) processes.
Fig. 7 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes changes and contrasts with the weight-loss ratio contrasted under the same terms.
Fig. 8 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes changes and contrasts with the soluble sugar contrasted under the same terms.
Fig. 9 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes changes and contrasts with the vitamin C contrasted under the same terms.
Figure 10 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes changes and contrasts with the chlorophyll content contrasted under the same terms.
Figure 11 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes contrasts with the peroxide enzymic change contrasted under the same terms.
Figure 12 is that the fresh cut vegetables after the present invention antistaling agent of 1:3 proportioning (1:0.5 with) processes contrasts with the polyphenol oxidase enzymic change contrasted under the same terms.
The ratio of above each figure indication is the mass ratio of tsaoko alcohol extract and cinnamic alcohol extract.
The specific embodiment
the different extracting mode antioxidation activity screenings of embodiment 1 spice
The nine kinds of spices commonly used in China resident diet of take are object, comprise anise, Chinese prickly ash, cassia bark, spiceleaf, fennel, tsaoko, galangal, rhizoma zingiberis, dried orange peel, study respectively total phenol content and the antioxidation activity of its alcohol extract, water extract, and with chemical synthesis antioxidant 2 commonly used, 6-di-tert-butyl-4-methy phenol (BHT), ascorbic acid usp/bp, watermiscible vitamin E (Trolox) are relatively.
The spice alcohol extract extracts: takes the 20g spice powder and is placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, and condensing reflux 30 min, standing to room temperature, filter.Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the spice alcohol extract.
The spice water extract extracts: takes the 20g spice powder and is placed in 250 mL round-bottomed flasks, add 150 mL distilled water, and condensing reflux 30 min, standing to room temperature, filter.20 mL distilled water clean 3 times for residue, filter, and merging filtrate, 75 ℃ of vacuum rotary evaporators volatilize, and obtain the spice water extract.Tsaoko, galangal, rhizoma zingiberis, dried orange peel are got in process and are generated pastel in water extraction, can't filter, therefore do not obtain water extract.
Total phenol content is measured: 5 mL spice water extractions, alcohol extracting solution, add 0.1 mL Folin-Ciocalteu reagent, thoroughly mix, add 0.3 mL 75g/L sodium carbonate liquor after 3 min, interval jolting 2h, 760 nm measure, and gallic acid solution is reference, and result is expressed as total phenol content and is equivalent to the Xg gallic acid.
Antioxidation activity detects
(1) diphenyl-2-trinitrophenyl-hydrazine radicals scavenging method (DPPH): 6 mL 0.003%1, add the solution 400 μ L such as anistree water extract, anistree alcohol extract, aniseed essential oil in the ethanolic solution of 1-diphenyl-2-trinitrophenyl-hydrazine (DPPH), room temperature lucifuge 30 min, 517 nm places survey light absorption value.
(2) hydrazine-bis-(3-ethyl benzo thiazole phenanthroline-6-sulfonic acid) di-ammonium salts radicals scavenging method (ABTS): 200 μ L ABTS solution, add oxidizing agent solution 200 μ L, mix, be ABTS work mother liquor, the room temperature lucifuge is deposited 12-16h and can be used.Before use, ABTS work mother liquor is diluted to the ABTS working solution with PBS or 80% ethanol, requires wavelength 734 to measure, and after ABTS working solution absorbance deducts corresponding PBS or 80% ethanol absorbance, measured value is 0.7 ± 0.05; The preparation calibration curve, the Trolox of 10 mM is respectively 0,0.1,0.25,0.5,1,2 mM by PBS solution and 80% ethanolic solution diluted concentration respectively; Add 200 μ L ABTS working solutions in detector tube, blank adds 10 μ L PBS or 80% ethanol in the air, adds the various concentration Trolox of 10 μ L in the calibration curve detector tube, adds 10 μ L samples in the sample detection pipe, mix gently, after incubated at room 2-6 min, wavelength A734 measures.
(3) iron ion reducing process (FRAP): add 750 μ L TPTZ solution in 7.5 mL TPTZ dilutions, add after fully mixing and detect buffer solution 750 μ L, mix, hatch, finish using in 1-2h for 37 ℃; Get 27.8 mg FeSO
47H
2o, dissolve and constant volume to 1 mL, concentration is 100 mM, by it with distilled water diluting to 0,0.1,0.25,0.5,1.0,10 mM, for doing calibration curve; Add 180 μ L FRAP working solutions in detector tube, add 5 μ L distilled water in the blank pipe, add the FeSO of the various concentration of 5 μ L in the calibration curve detector tube
4standard liquid, add 50 μ L sample solutions in the sample detection pipe, mix; Hatch 3-5 min for 37 ℃, A593 measures.
(4) hydroxy radical is removed method: prepare 0.03% standard items application liquid, 3% H
2o
2the standard stock solution is the dilution proportion according to 1:99 with distilled water; Preparation substrate application liquid, the substrate stock solution is the dilution proportion according to 1:99 with distilled water; Reagent preparation three application liquid, first liquid stock solution mixes with equal-volume second liquid press the dilution proportion of 1:9 with distilled water after; The preparation developer, reagent four: reagent five: reagent six: glacial acetic acid=8:3:3:2; Add 0.2 mL distilled water in blank tube, add 0.1 mL distilled water and 0.1 mL 0.03% H in standard pipe
2o
2standard Applying Solution, add 0.1 mL distilled water and 0.1 mL Standard Applying Solution in control tube, measure in pipe and add 0.1mL Standard Applying Solution and sample liquid 0.1 mL, then add respectively 0.2 mL reagent three application liquid in each pipe, mix, 37 ℃ of reaction 1 min, add 1 mL developer, and A550 nm place measures light absorption value.
Concrete the selection result sees the following form.
Table 1 spice water/alcohol extract total phenol content
Table 2 spice water/alcohol extract is to the DPPH radical scavenging activity
Table 3 spice water/alcohol extract is to the ABTS radical scavenging activity
Table 4 spice water/alcohol extract is to the iron ion reducing power
Table 5 spice water/alcohol extract is removed ability to hydroxy radical
From table, 1-5 can find out, the extract that total phenol content is higher has higher antioxidation activity simultaneously.The Chinese prickly ash alcohol extract is best to the DPPH radical scavenging activity, is secondly cassia bark, tsaoko and geraniol extract.What removing ABTS free radical effect was best is the cinnamic alcohol extract.Cinnamic alcohol extract and water extract are all better to the reducing power of iron ion.Hydroxy radical is removed ability and is followed successively by preferably cassia bark, spiceleaf, Chinese prickly ash, anise and anise alcohol extract.From the above mentioned, overall merit, oxidation resistance the best of cinnamic alcohol extract.
the different extracting mode Antimicrobial Screenings of embodiment 2 spices
The nine kinds of spices commonly used in China resident diet of take are object, comprise anise, Chinese prickly ash, cassia bark, spiceleaf, fennel, tsaoko, galangal, rhizoma zingiberis, dried orange peel, adopt agar diffusion method and broth dilution method to study respectively its alcohol extract, water extract antibacterial activity to common food source pathogenic bacteria.
Spice alcohol extract extracting method: take the 20g spice powder and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter.Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the spice alcohol extract.
Spice water extract extracting method: take the 20g spice powder and be placed in 250 mL round-bottomed flasks, add 150 mL distilled water, condensing reflux 30 min, standing to room temperature, filter.20 mL distilled water clean 3 times for residue, filter, and merging filtrate, 75 ℃ of vacuum rotary evaporators volatilize, and obtain the spice water extract.Tsaoko, galangal, rhizoma zingiberis, dried orange peel are got in process and are generated pastel in water extraction, can't filter, therefore do not obtain water extract.
Result of study in Table.
The inhibition zone of table 6 spice extract solution
Annotate: the E.c. Escherichia coli; Y.e. yersinia enterocolitica; S.a. staphylococcus aureus; L.m. Listeria monocytogenes." ND " means without antibiotic effect."-" means not measure.Card Na mycin concentration is 10 mg/mL, and the spice solution concentration is all 500 mg/mL.
Table 7 spice extract solution MBC (MBCs)
Annotate: the E.c. Escherichia coli; Y.e. yersinia enterocolitica; S.a. staphylococcus aureus; L.m. Listeria monocytogenes.
Show that by table 6～7 results of study the large multipair food of spice extract source pathogenic bacteria have antibacterial activity, wherein the alcohol extract antibacterial activity is much larger than water extract, and gram-positive bacteria and Gram-negative bacteria are all had to bacteriostatic activity, and antimicrobial spectrum is wider.In spice, tsaoko alcohol extract antibacterial effect is best, and the MBC of corresponding four kinds of food source pathogenic bacteria is respectively 10,5,5,5mg/mL, is secondly cassia bark, anistree alcohol extract.
Tsaoko adopts the high speed Universalpulverizer to pulverize, and crosses 50 mesh sieves.Take the 20g Caoguo and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter.Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the tsaoko alcohol extract.
Cassia bark adopts the high speed Universalpulverizer to pulverize, and crosses 50 mesh sieves.Take 20g cassia bark powder and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter.Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the cinnamic alcohol extract.
River, after filter filters out impurities (or selecting running water), is obtained to pure water standby after water purifier purification, ultraviolet sterilizer sterilization.
To with the cinnamic alcohol extract, according to the ratio of 1:1, mix according to embodiment 3,4 gained tsaoko alcohol extracts, the fresh cut vegetables antistaling agent is dissolved in pure water according to the concentration of 0.5g/100 mL, forms fresh-keeping solution.
Be divided into two groups after will Fresh-cut Lettuce cleaning, one group as the antistaling agent processed group, immerses fresh-keeping solution and soaks 5 min, dehydration, packing; Another group immerses as a control group pure water and soaks 5 min, dehydration, packing.At interval of within 1 day, measuring weight-loss ratio, soluble sugar, vitamin C, chlorophyll content, peroxidase, the polyphenol oxidase activity of two groups, result is respectively in kymogram 1～6.
Result of the test from Fig. 1～6: adopt active ingredient tsaoko alcohol extract and the cinnamic alcohol extract antistaling agent Fresh-cut Lettuce Treated according to mass ratio 1:1 preparation, compared with the control, the fresh state that has obviously kept Fresh-cut Lettuce, although weight-loss ratio does not have significant change, but nutriment has obtained better maintenance as soluble sugar, vitamin C and chlorophyllous content, and effectively suppresses peroxidase and polyphenol oxidase activity.
River, after filter filters out impurities (or selecting running water), is obtained to pure water standby after water purifier purification, ultraviolet sterilizer sterilization.
To with the cinnamic alcohol extract, according to the ratio of 1:0.5 and 1:3, mix according to embodiment 3,4 gained tsaoko alcohol extracts, the fresh cut vegetables antistaling agent is dissolved in pure water according to the concentration of 0.5g/100 mL, forms fresh-keeping solution.
Be divided into two groups after will Fresh-cut Lettuce cleaning, one group as the antistaling agent processed group, immerses fresh-keeping solution and soaks 5 min, dehydration, packing; Another group immerses as a control group pure water and soaks 5 min, dehydration, packing.At interval of within 1 day, measuring weight-loss ratio, soluble sugar, vitamin C, chlorophyll content, peroxidase, the polyphenol oxidase activity of two groups, result is respectively in kymogram 7～12.
Result of the test from Fig. 7～12: adopt active ingredient tsaoko alcohol extract and the cinnamic alcohol extract antistaling agent Fresh-cut Lettuce Treated according to mass ratio 1:0.5 and 1:3 preparation, compared with the control, the Fresh-cut Lettuce period of storage is extended.Wherein the antistaling agent of 1:0.5 proportioning has extremely significantly reduced the weight-loss ratio of Fresh-cut Lettuce, and the antistaling agent of 1:3 proportioning has extremely significantly kept the content of the soluble sugar of Fresh-cut Lettuce.Although the antistaling agent effect that the antistaling agent of two kinds of proportionings is 1:1 not as good as proportioning, but all vitamin C and chlorophyllous content have been obtained to better maintenance, and effectively suppress peroxidase and polyphenol oxidase activity, substantially keep fresh state, can realize the purpose fresh-keeping to fresh cut vegetables.
Above each embodiment is not to concrete restriction of the present invention, while specifically implementing, can adopt other spices or other proportionings yet, and proportioning can be selected between 1:0.5～3.In our screening test in early stage, although adopt them to carry out that identical test is final obtains anti-oxidant and fungistatic effect not as the effect that tsaoko, cinnamic alcohol extract configuration proportion are 1:1, that also can realize that the present invention proposes is applied to the fresh-keeping purpose of fresh cut vegetables.
Claims (5)
1. a fresh cut vegetables antistaling agent, comprise active ingredient and solvent, it is characterized in that: active ingredient is dissolved in solvent according to the concentration of 0.5 g/100 mL, the mixture that described active ingredient is tsaoko alcohol extract and cinnamic alcohol extract, in active ingredient, the mass ratio of tsaoko alcohol extract and cinnamic alcohol extract is 1:0.5～3; Described solvent is pure water.
2. fresh cut vegetables antistaling agent according to claim 1 is characterized in that:
Described tsaoko alcohol extract obtains like this: tsaoko adopts pulverizer to pulverize, and crosses 50 mesh sieves; Take the 20g Caoguo and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter; Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the tsaoko alcohol extract;
Described cinnamic alcohol extract obtains like this: cassia bark adopts pulverizer to pulverize, and crosses 50 mesh sieves; Take the 20g spice powder and be placed in 250 mL round-bottomed flasks, add 150 mL absolute ethyl alcohols, condensing reflux 30 min, standing to room temperature, filter; Residue cleans 3 times with 20 mL absolute ethyl alcohols, filters, and merging filtrate, vacuum rotary evaporator is waved near dry, moves to bottle, and nitrogen dries up, and obtains the cinnamic alcohol extract.
3. according to the arbitrary described fresh cut vegetables antistaling agent of claim 1-2, it is characterized in that: described pure water refers to: after filtering out impurities, then the normal-temperature water after purification utensil and ultraviolet sterilization.
4. the application of fresh cut vegetables antistaling agent according to claim 1, it is characterized in that: after fresh vegetables is carried out to classification, arrangement, cleaning, cutting processing, immerse in the fresh cut vegetables antistaling agent and soak 5min, packing after dehydration, made the fresh vegetables after cutting still keep fresh state in 11 days.
5. the application of fresh cut vegetables antistaling agent according to claim 4, it is characterized in that: described fresh cut vegetables refers to: leaf vegetables, or rhizome vegetable, or solanaceous vegetables.
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| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN107561071A (en) * | 2017-08-31 | 2018-01-09 | 贵州大学 | A kind of quick determination method of animal product streptomycin residual |
| CN108094521A (en) * | 2018-02-02 | 2018-06-01 | 武汉华康臣生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108835501A (en) * | 2018-06-13 | 2018-11-20 | 长沙学院 | Cassia bark composite natral food antioxidant |
| CN113355166A (en) * | 2021-06-30 | 2021-09-07 | 中国热带农业科学院热带作物品种资源研究所 | Extraction method of galangal essential oil for inhibiting listeria monocytogenes and galangal essential oil |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN107561071A (en) * | 2017-08-31 | 2018-01-09 | 贵州大学 | A kind of quick determination method of animal product streptomycin residual |
| CN108094521A (en) * | 2018-02-02 | 2018-06-01 | 武汉华康臣生物科技有限公司 | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN108835501A (en) * | 2018-06-13 | 2018-11-20 | 长沙学院 | Cassia bark composite natral food antioxidant |
| CN113355166A (en) * | 2021-06-30 | 2021-09-07 | 中国热带农业科学院热带作物品种资源研究所 | Extraction method of galangal essential oil for inhibiting listeria monocytogenes and galangal essential oil |
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