CN104055190A - Natural vegetal food preservative - Google Patents
Natural vegetal food preservative Download PDFInfo
- Publication number
- CN104055190A CN104055190A CN201410271694.2A CN201410271694A CN104055190A CN 104055190 A CN104055190 A CN 104055190A CN 201410271694 A CN201410271694 A CN 201410271694A CN 104055190 A CN104055190 A CN 104055190A
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- component
- blueberry
- column chromatography
- food preservative
- obtains
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- Pending
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- 239000005452 food preservative Substances 0.000 title claims abstract description 7
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 23
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 23
- 235000021014 blueberries Nutrition 0.000 claims abstract description 23
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 21
- 238000004440 column chromatography Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000010828 elution Methods 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 5
- 229920005989 resin Polymers 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 238000010898 silica gel chromatography Methods 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims 2
- 241000607142 Salmonella Species 0.000 abstract description 8
- 241000191967 Staphylococcus aureus Species 0.000 abstract description 8
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 8
- 241000588724 Escherichia coli Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 229920001817 Agar Polymers 0.000 description 5
- 239000008272 agar Substances 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 2
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 2
- 229920002079 Ellagic acid Polymers 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229940055416 blueberry extract Drugs 0.000 description 2
- 235000019216 blueberry extract Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 229960002852 ellagic acid Drugs 0.000 description 2
- 235000004132 ellagic acid Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 2
- 235000010603 pastilles Nutrition 0.000 description 2
- VLEUZFDZJKSGMX-ONEGZZNKSA-N pterostilbene Chemical compound COC1=CC(OC)=CC(\C=C\C=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-ONEGZZNKSA-N 0.000 description 2
- VLEUZFDZJKSGMX-UHFFFAOYSA-N pterostilbene Natural products COC1=CC(OC)=CC(C=CC=2C=CC(O)=CC=2)=C1 VLEUZFDZJKSGMX-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 208000002177 Cataract Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 241000272175 Cuculidae Species 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 206010073069 Hepatic cancer Diseases 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000002814 agar dilution Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 201000007270 liver cancer Diseases 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000013207 serial dilution Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a natural vegetal food preservative. An active extract is obtained by taking blueberry as a raw material, and carrying out column chromatography on blueberry juice. The components 1 and 3 have good bacteriostatic action on staphylococcus aureus, escherichia coli and salmonella by antibacterial activity determination on the product. The application field of the blueberry is expanded, and the antibacterial action also can be played when the flavor of the food is added.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of plant containing natural food preservative.
Background technology
Blueberry belongs to Cuculidae genus vaccinium, claims again blueberry.Also someone is referred to as blue berry, is a kind of perennial fallen leaves or evergreen short pin wild bush, is one of the most ancient on earth fruit of growing.Fruit is blue little berry, and drape layer white fruit powder, has very high anthocyanidin content, unique flavor, and sour-sweet suitable, taste is fabulous.The fruity sour and sweet palatability of blueberry, nutritious.In Blueberry out outside conventional sugar, acid and Vc, be rich in the antioxidants such as mineral matter element, flavonoids such as VE, VA, VB, SOD, protein, dietary fibre and abundant K, Fe, Zn, Ca, selenium, the fruit that belongs to homoamino acid, high zinc, high ferro, high-copper, homovitamin, there is good health-care efficacy, can be rated as " king of world's fruit ".
There is research report to show, in diet, eat blueberry more and can promote immunity, anti-aging, can to slow down eyesight forfeiture, prevent or delay the disease that eyes are relevant, as if macular degeneration, cataract, myopia, long sight, sears optical and infection, the particularly disease relevant with retina, can reduce the cholesterol in blood, promote the susceptibility of glycemic control and insulin, can reduce the risk of heart disease and diabetes.In addition, because blueberry is containing the compound just like Pterostilbene (Pterostilbene), for colon and hepatic cancer, there is splendid prevention effect, also contain ellagic acid (Ellagic Acid), anthocyanidin and other antioxidant, for pre-anti-cancer, have good effect.
Summary of the invention
The present invention conducts in-depth research the antibacterial activity of blueberry extract, obtains a kind of blueberry extract with antibacterial activity, the preservation and antisepsis for food that can be safe.
The concrete technical scheme of the present invention is as follows:
A plant containing natural food preservative, is characterized in that take that blueberry is as raw material, and blueberry juice is obtained to activity extract through column chromatography.Above-mentioned plant containing natural food preservative, is preferably used column chromatography for silica gel column chromatography or macroporous resin column chromatography.
Specifically can make by the following method:
(1) get blueberry and freeze fruit 500g, grind after fragmentation, three layers of filtered through gauze, filtrate, with after the centrifugal 15min of 3000r/min, is got supernatant.With the NaOH of 1mol/L, adjust pH value to 6-7, freezing standby;
(2) get the blueberry juice 200ml that step (1) obtains, through macroreticular resin Hp20 purifying, difference water, 30% ethanol and 90% ethanol elution, collect elution fraction, obtains component 1, component 2 and component 3.By component 1,2 and 3 freeze-drying, obtain obtaining respectively solid 9.73g, 8.54g and 4.61g.
The component 1-3 that said method makes is through Determination of Antibacterial Activity, find that component 1 and 3 pairs of staphylococcus aureuses, Escherichia coli and salmonellas all have good bacteriostasis, wherein the MIC50 of the staphylococcus aureus of component 1 and MIC90 are respectively 0.83 and 1.94mg/ml, and the MIC50 of the staphylococcus aureus of component 3 and MIC90 are respectively 0.61 and 1.64mg/ml; 1 couple of colibacillary MIC50 of component and MIC90 are respectively 0.52 and 1.08mg/ml, 3 couples of colibacillary MIC50 of component and MIC90 are respectively 0.88 and 1.08mg/ml, the MIC50 of 1 pair of salmonella of component and MIC90 are respectively 1.12 and 1.97mg/ml, and the MIC50 of 3 pairs of salmonellas of component and MIC90 are respectively 0.75 and 1.22mg/ml.
The present invention has opened up the application of blueberry, and a kind of plant antiseptic agent of pure natural is provided, and not only can increase the local flavor of food, can also bring into play antibacterial action.
The specific embodiment
Concrete steps of the present invention are described by the following examples, but not limited by embodiment.
The term that used in the present invention, except as otherwise noted, generally has the implication that those of ordinary skills understand conventionally.
Below in conjunction with specific embodiment comparable data, the present invention is described in further detail.Should be understood that these embodiment just in order to demonstrate the invention, but not limit the scope of the invention by any way.
In following examples, various processes and the method do not described in detail are conventional methods as known in the art.
Embodiment 1
The preparation of blueberry juice.Get blueberry and freeze fruit 500g, grind after fragmentation, three layers of filtered through gauze, filtrate, with after the centrifugal 15min of 3000r/min, is got supernatant.With the NaOH of 1mol/L, adjust pH value to 6-7, freezing standby.
Embodiment 2
The separation and purification of blueberry antimicrobial component.Get the blueberry juice 200ml that step (1) obtains, through macroreticular resin Hp20 purifying, difference water, 30% ethanol and 90% ethanol elution, collect elution fraction, obtains component 1, component 2 and component 3.By component 1,2 and 3 freeze-drying, obtain obtaining respectively solid 9.73g, 8.54g and 4.61g.
The mensuration of embodiment 3 antibacterial activities
Respectively component 1,2,3 is mixed with to the solution of 0.1g/ml, adopts agar dilution to carrying out quantitative antibacterial experiment.
Arrange 10, aseptic middle test tube, in 2～10, add sterile distilled water 10ml in by all means.Get component 1 solution, in the first pipe, add 10ml, the 2nd pipe adds 10ml, in the 2nd pipe, mixes the rear 10ml of taking-up, adds the 3rd pipe, then mixes, and so serial dilution to the 9 pipe taking-up 10ml fall.The 10th pipe only has sterile distilled water to compare.
Make according to the method described above 10 pipe doubling dilution liquid of component 2 and 3.
The aseptic M-H agar 900ml having dissolved is sub-packed in to 10 bottles, every bottle of 90ml, the solution by the 1st pipe containing 10ml component 1 adds in the bottle containing 90ml culture medium, pours into 4 flat boards after mixing, each is dull and stereotyped containing 25ml pastille agar, obtains 2-10 manage corresponding agar plate with reference to this legal system.
With reference to same method, make the pastille agar plate of component 2 and 3.
Staphylococcus aureus, Escherichia coli, salmonella are made to bacterium liquid, and concentration is equivalent to 0.5 Maxwell opacity tube.
Index detects
With multiple spot inoculation instrument draw respectively various bacterium liquid and by its dibbling on concentration agar plate.In 35 ℃ of cultivation 18-24h, observe minimum inhibitory concentration (MIC), and count the drug concentration of MIC50 and MIC90.
Experimental result shows, component 1 and 3 pairs of staphylococcus aureuses, Escherichia coli and salmonellas all have good bacteriostasis, wherein the MIC50 of the staphylococcus aureus of component 1 and MIC90 are respectively 0.83 and 1.94mg/ml, and the MIC50 of the staphylococcus aureus of component 3 and MIC90 are respectively 0.61 and 1.64mg/ml; 1 couple of colibacillary MIC50 of component and MIC90 are respectively 0.52 and 1.08mg/ml, 3 couples of colibacillary MIC50 of component and MIC90 are respectively 0.88 and 1.08mg/ml, the MIC50 of 1 pair of salmonella of component and MIC90 are respectively 1.12 and 1.97mg/ml, and the MIC50 of 3 pairs of salmonellas of component and MIC90 are respectively 0.75 and 1.22mg/ml.
Claims (3)
1. a plant containing natural food preservative, is characterized in that take that blueberry is as raw material, and blueberry juice is obtained to activity extract through column chromatography.
2. anticorrisive agent as claimed in claim 1, is characterized in that described column chromatography is silica gel column chromatography or macroporous resin column chromatography.
3. anticorrisive agent as claimed in claim 1, is characterized in that making by the following method:
(1) get blueberry and freeze fruit 500g, grind after fragmentation, three layers of filtered through gauze, filtrate, with after the centrifugal 15min of 3000r/min, is got supernatant, with the NaOH of 1mol/L, adjusts pH value to 6-7, freezing standby;
(2) get the blueberry juice 200ml that step (1) obtains, through macroreticular resin Hp20 purifying, difference water, 30% ethanol and 90% ethanol elution, collect elution fraction, obtains component 1, component 2 and component 3;
(3) by component 1,2 and 3 freeze-drying, obtain obtaining respectively solid 9.73g, 8.54g and 4.61g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410271694.2A CN104055190A (en) | 2014-06-18 | 2014-06-18 | Natural vegetal food preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410271694.2A CN104055190A (en) | 2014-06-18 | 2014-06-18 | Natural vegetal food preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055190A true CN104055190A (en) | 2014-09-24 |
Family
ID=51543348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410271694.2A Pending CN104055190A (en) | 2014-06-18 | 2014-06-18 | Natural vegetal food preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055190A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296408A (en) * | 2020-02-17 | 2020-06-19 | 广东海洋大学深圳研究院 | Specimen environment-friendly composite mildew-proof preservative of natural plant extract and application thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003013566A1 (en) * | 2001-08-03 | 2003-02-20 | Shaklee Corporation | High molecular weight, lipophilic, orally ingestible bioactive agents in formulations having improved bioavailability |
| CN101692906A (en) * | 2009-10-16 | 2010-04-14 | 国占武 | Apple polyphenol extracting method |
| CN102731462A (en) * | 2011-12-25 | 2012-10-17 | 大兴安岭林格贝有机食品有限责任公司 | Method for purifying anthocyanosides in blueberry |
-
2014
- 2014-06-18 CN CN201410271694.2A patent/CN104055190A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003013566A1 (en) * | 2001-08-03 | 2003-02-20 | Shaklee Corporation | High molecular weight, lipophilic, orally ingestible bioactive agents in formulations having improved bioavailability |
| CN101692906A (en) * | 2009-10-16 | 2010-04-14 | 国占武 | Apple polyphenol extracting method |
| CN102731462A (en) * | 2011-12-25 | 2012-10-17 | 大兴安岭林格贝有机食品有限责任公司 | Method for purifying anthocyanosides in blueberry |
Non-Patent Citations (3)
| Title |
|---|
| YOEN JU PARK等: "Antibacterial Activities of Blueberry and Muscadine Phenolic Extracts", 《JOURNAL OF FOOD SCIENCE》, vol. 76, no. 2, 31 December 2011 (2011-12-31) * |
| 李颖畅等: "蓝莓叶多酚研究进展及其在食品中的应用", 《食品与发酵科技》, vol. 49, no. 6, 31 May 2013 (2013-05-31) * |
| 陈燕等: "蓝莓抑菌活性研究进展", 《天然产物研究与开发》, no. 5, 30 November 2011 (2011-11-30) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111296408A (en) * | 2020-02-17 | 2020-06-19 | 广东海洋大学深圳研究院 | Specimen environment-friendly composite mildew-proof preservative of natural plant extract and application thereof |
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Application publication date: 20140924 |