CN104207296B - 一种油溶性防腐保鲜剂 - Google Patents
一种油溶性防腐保鲜剂 Download PDFInfo
- Publication number
- CN104207296B CN104207296B CN201410400443.XA CN201410400443A CN104207296B CN 104207296 B CN104207296 B CN 104207296B CN 201410400443 A CN201410400443 A CN 201410400443A CN 104207296 B CN104207296 B CN 104207296B
- Authority
- CN
- China
- Prior art keywords
- oil
- rice bran
- preservative
- broccoli seeds
- extraction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000003755 preservative agent Substances 0.000 title abstract description 39
- 230000002335 preservative effect Effects 0.000 title abstract description 34
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 45
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 45
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 37
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 22
- 235000019774 Rice Bran oil Nutrition 0.000 claims abstract description 19
- 239000008165 rice bran oil Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000605 extraction Methods 0.000 claims description 29
- 241000209094 Oryza Species 0.000 claims description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 20
- 235000019198 oils Nutrition 0.000 claims description 20
- 230000003260 anti-sepsis Effects 0.000 claims description 14
- 238000000638 solvent extraction Methods 0.000 claims description 7
- 239000010903 husk Substances 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 8
- 239000002537 cosmetic Substances 0.000 abstract description 7
- 239000003814 drug Substances 0.000 abstract description 7
- 229940079593 drug Drugs 0.000 abstract description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract description 6
- 241000235342 Saccharomycetes Species 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 3
- 231100000053 low toxicity Toxicity 0.000 abstract description 2
- 238000001228 spectrum Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 20
- 238000001035 drying Methods 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 230000001408 fungistatic effect Effects 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- 230000000844 anti-bacterial effect Effects 0.000 description 10
- VLKZOEOYAKHREP-UHFFFAOYSA-N hexane Substances CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 10
- 244000308180 Brassica oleracea var. italica Species 0.000 description 8
- 239000010779 crude oil Substances 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 6
- 238000005260 corrosion Methods 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000010720 hydraulic oil Substances 0.000 description 4
- 230000005764 inhibitory process Effects 0.000 description 4
- 230000001376 precipitating effect Effects 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 241000228197 Aspergillus flavus Species 0.000 description 3
- 241000228245 Aspergillus niger Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 2
- 206010013786 Dry skin Diseases 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 230000037336 dry skin Effects 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- -1 soybean lecithin polysaccharide Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 241000896292 Odontothrips loti Species 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 description 1
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 239000008387 emulsifying waxe Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/44—Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Dentistry (AREA)
- Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Plant Pathology (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种油溶性防腐保鲜剂，是由西兰花籽油和米糠油混合而成，其原料按质量百分比构成为：西兰花籽油80％～90％，余量为米糠油。本发明以西兰花籽油为主要原料配制成油溶性防腐保鲜剂，其抑菌谱广，对各类细菌、酵母菌、霉菌有较强的抑菌效果，且具有低毒、高效、添加量少的特点。本发明防腐保鲜剂制备工艺简单，制备时间短，可广泛用于食品、化妆品、药品的防腐保鲜。
Description
一、技术领域
本发明涉及一种防腐剂，具体地说是一种油溶性防腐保鲜剂，可以应用于食品、化妆品、药品等领域。
二、背景技术
食品腐败的原因包括物理、化学、酶及微生物四大因素，其中微生物的作用最为严重。化妆品一般含有脂肪、蛋白质、无机盐等营养成分，非常适合微生物的生长，给化妆品的生产和保存带来很多麻烦。药品制剂在生产、运输、贮藏、使用过程中，容易遭受微生物的污染，导致发霉、变质，从而影响药品的质量，危害人们的健康。防腐剂的作用是杀灭或抑制微生物的生长繁殖，以防止组织感染和物质的生物学腐败。
国内外当前使用的防腐剂主要是化学合成类防腐剂。人们正在探索更安全的天然防腐剂，如微生物源的乳酸链球菌素、那他霉素等；动物源的溶菌酶、壳聚糖等；植物源的琼脂低聚糖、大豆卵磷脂多糖等。我国植物资源丰富，天然植物中含有许多生理活性物质，具有抗菌作用。因此，从植物中寻求防腐剂成为当前天然添加剂研究的一大趋势。
三、发明内容
本发明旨在提供一种油溶性防腐保鲜剂，是以西兰花籽油为原料的新型防腐剂，可用于食品、化妆品、药品的防腐保鲜。使用本发明防腐保鲜剂保鲜后的物品安全无毒，对品质无影响，保鲜期长，产生较大的经济效益。
本发明油溶性防腐保鲜剂是由西兰花籽油和米糠油混合而成，其原料按质量百分比构成为：西兰花籽油80％～90％，余量为米糠油。
其中西兰花籽油和米糠油分别是以西兰花籽和米糠为原料经溶剂萃取法、压榨法或超临界CO2萃取法制备得到，均为常规油脂制备方法。
西兰花籽油的制备过程如下：
1、溶剂萃取法：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，将西兰花籽粉料在80℃下用正己烷回流提取5h，料液比1g:8.5mL，提取液用真空低温(40-50℃)浓缩至无正己烷残留即可。
2、压榨法：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，用液压榨油机进行低温(50-60℃)压榨制取毛油，毛油再经过24h沉淀，过滤后得到西兰花籽油。
3、超临界CO2萃取法：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，将西兰花籽粉料投入萃取釜萃取，萃取参数为萃取釜温度40℃，压力15MPa，分离釜1压力5.2MPa，分离釜2压力5.0MPa，分离温度50℃，CO2气体流量20L/h,萃取时间2h。
米糠油的制备过程如下：
1、溶剂萃取法：
将干燥后的米糠粉粹并过筛得到米糠粉料，将米糠粉料在80℃下用正丁醇回流提取5h，料液比1g:6mL，提取液用真空低温(40-50℃)浓缩至无正己烷残留即可。
2、压榨法：
将干燥后的米糠粉粹并过筛得到米糠粉料，用液压榨油机进行低温(50-60℃)压榨制取毛油，毛油再经过24h沉淀，过滤后得到米糠油。
3、超临界CO2萃取法：
将干燥后的米糠粉粹并过筛得到米糠粉料，将米糠粉料投入萃取釜萃取，萃取参数为萃取釜温度40℃，压力15MPa，分离釜1压力5.2MPa，分离釜2压力5.0MPa，分离温度50℃，CO2气体流量20L/h,萃取时间2h。
西兰花为十字花科植物，属于甘蓝的变种。西兰花籽油是以西兰花籽为原料提取出的植物油。米糠油中亚油酸含量为38％，油酸为42％，还含有谷维素、维生素E、植物甾醇、磷脂等营养物质，这两种均具备良好的抗氧化功效。
本发明防腐保鲜剂具有良好的防腐保鲜效果，所用的原料均安全、无刺激，其抑菌谱广，对各类细菌、酵母菌、霉菌有较强的抑菌效果，且具有低毒、高效、添加量较少的特点。采用该方法制备的防腐剂工艺简单，制备时间短，可广泛用于食品、化妆品、药品的防腐保鲜。
四、具体实施方式
实施例1：
本实施例中防腐保鲜剂由80g西兰花籽油和20g米糠油混合均匀后得到，命名为防腐剂一。
其中西兰花籽油为西兰花籽经过溶剂萃取法而得，具体过程如下：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，将西兰花籽粉料在80℃下用正己烷回流提取5h，料液比1g:8.5mL，提取液于40-50℃真空浓缩至无正己烷残留即可。
米糠油为米糠经过压榨法而得，具体过程如下：
将干燥后的米糠粉粹并过筛得到米糠粉料，用液压榨油机于50-60℃进行压榨制取毛油，毛油再经过24h沉淀，过滤后得到米糠油。
实施例2：
本实施例中防腐保鲜剂由85g西兰花籽油和15g米糠油混合均匀后得到，命名为防腐剂二。
其中西兰花籽油为西兰花籽经过超临界CO2萃取法而得，具体过程如下：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，将西兰花籽粉料投入萃取釜萃取，萃取参数为萃取釜温度40℃，压力15MPa，分离釜1压力5.2MPa，分离釜2压力5.0MPa，分离温度50℃，CO2气体流量20L/h,萃取时间2h。
米糠油为米糠经过超临界CO2萃取法而得，具体过程如下：
将干燥后的米糠粉粹并过筛得到米糠粉料，将米糠粉料投入萃取釜萃取，萃取参数为萃取釜温度40℃，压力15MPa，分离釜1压力5.2MPa，分离釜2压力5.0MPa，分离温度50℃，CO2气体流量20L/h,萃取时间2h。
实施例3：
本实施例中防腐保鲜剂由90g西兰花籽油和10g米糠油混合均匀后得到，命名为防腐剂三。
其中西兰花籽油为西兰花籽经过压榨法而得，具体过程如下：
将干燥后的西兰花籽粉粹并过筛得到西兰花籽粉料，用液压榨油机于50-60℃进行压榨制取毛油，毛油再经过24h沉淀，过滤后得到西兰花籽油。
米糠油为米糠经过溶剂萃取法而得，具体过程如下：
将干燥后的米糠粉粹并过筛得到米糠粉料，将米糠粉料在80℃下用正丁醇回流提取5h，料液比1g:6mL，提取液于40-50℃真空浓缩至无正己烷残留即可。
实施例4：抑菌试验
以大肠杆菌、枯草杆菌、金黄色葡萄球菌、酵母菌、黑曲霉、黄曲霉菌为指示菌，用牛肉膏蛋白胨培养基和马铃薯培养基进行活化培养，将培养管分成四组，第一组加入2g本发明防腐剂一(浓度为0.1％)，第二组加入2g本发明防腐剂二(浓度为0.1％)，第三组加入2g本发明防腐剂三(浓度为0.1％)，第四组加入2g大豆色拉油，置于37℃恒温培养箱中培养24h，在波长560nm处测定其吸光度，以不含防腐剂的培养液作空白对照。
抑菌率计算公式如下：
式中OD1和OD3分别代表对照组的样品在培养时间为0h和24h的吸光度，OD2和OD4分别代表含防腐剂的样品在培养时间为0h和24h的吸光度。对上述九种防腐剂分别进行抑菌效果的测定。抑菌率的大小表示抑菌效果的高低，抑菌率值越大，表明抑菌效果越好。
四种防腐剂对大肠杆菌、枯草杆菌、金黄色葡萄球菌、酵母菌、黑曲霉、黄曲霉菌的抑菌率测定见表1。
表1 各种微生物的抑菌效果
| 指标菌 | 一组 | 二组 | 三组 | 四组 |
| 大肠杆菌 | 48％ | 79％ | 60％ | 33％ |
| 枯草杆菌 | 52％ | 65％ | 50％ | 37％ |
| 金黄色葡萄球菌 | 53％ | 78％ | 62％ | 40％ |
| 酵母菌 | 49％ | 66％ | 60％ | 35％ |
| 黑曲霉 | 53％ | 72％ | 61％ | 34％ |
| 黄曲霉 | 49％ | 50％ | 68％ | 38％ |
从表1中可以看出，一组、二组、三组的抑菌率值普遍大于四组的抑菌率值，说明本发明的防腐保鲜剂具有良好的抑菌效果，且实施例二中的防腐剂二抑菌效果最好。
实施例5：复合防腐剂的最小抑菌浓度值(MIC)测定
采用牛津杯法评价三种不同比例的复合防腐保鲜剂的抑菌效果，将复合防腐保鲜剂用丙酮溶解，丙酮经测试无抑菌作用。牛津杯内药剂缓慢向四周扩散，若有抑菌效果，则牛津杯杯底周围与培养基接触面会出现抑制圈，抑制圈大小表示防腐剂抑菌力高低。先在较高浓度下观察防腐剂是否有抑菌作用，以此对防腐剂浓度范围进行初步筛选，有抑菌圈的继续研究，没有抑菌圈的将被淘汰。根据初步筛选结果，制备一系列浓度的抑菌液，用牛津杯法测定其最小抑菌浓度，能产生抑菌圈的最小浓度定为最小抑菌浓度。最小抑菌浓度的确定标准为：在该浓度下抑菌圈直径大于或等于8.00mm，且圈内无菌丝。每次试验至少做三次重复，测量抑菌圈直径，取平均值。实验中选取生鲜猪肉为材料，抑制腐败过程中大肠杆菌的产生作为防腐剂抑菌指标。实验结果如下表2所示。
表2：复合防腐保鲜剂最小抑菌浓度(MIC)研究结果
通过表2可见，每一种复合防腐剂随着浓度的升高，抑菌圈直径逐渐增大，表明抑菌效果更好。比较三种不同比例的复合防腐剂在同等浓度下的抑菌圈直径得知，当西兰花籽油85g：米糠油15g时抑菌效果最好。故复合防腐保鲜剂的抑菌效果最好的是实施例二的防腐剂二，最小抑菌浓度为0.07g/ml。
实施例6：防腐保鲜剂在生鲜肉中的应用
将生鲜猪肉绞碎，分成四组，每组20g。这四组分别是：对照组为不加防腐剂，实验组1为加入实施例一的防腐剂一0.2g,实验组2为加入实施例二的防腐剂二0.2g，实验组3为加入实施例三的防腐剂三0.2g。表面皿敞口放置于室温下，每隔三天观察一次。
观察得知，对照组在第三天肉表面有粘稠状液体，且伴有哈喇味，第六天肉变成暗红色，表面粘稠状液体增多，有臭味，第九天肉变成暗紫红色，粘稠状液体增多，臭味加剧，第十二天肉表面出现了白色菌落，臭味更大，第十五天肉白色菌落更多，粘稠液体也增加，味道极臭，并且脂肪部分变黄，说明已被氧化。
观察得知，实验组1和3第三天时肉表面无菌无味，第六天时肉表面无菌无味，第九天时肉表面无菌，有少量粘稠状液体，微臭，颜色变暗，第十二天时肉表面有少量白色菌落，粘稠状液体增多，臭味加剧，第十五天时肉表面白色菌落增多，周围粘稠液体增多，臭味还可以接受，并且脂肪部分部分变黄，说明部分肉被氧化。整个过程中实验组3的变质情况始终优于实验组1。
观察得知，实验组2在十五天内几乎保持原色，无臭味，脂肪部分依然保持白色，整个过程没有变质也没有被氧化。
实施例7：在膏霜类化妆品中的防腐效果
1、实验用防止皮肤干燥的膏霜配方如下表3所示：
表3：防止皮肤干燥的膏霜配方
| 物质名称 | 质量分数/％ |
| 核油 | 10 |
| 单甘油酯 | 2.0 |
| 硬脂酸 | 2.0 |
| 甘油 | 8.0 |
| 蛋白酶制剂 | 0.5 |
| 乳化蜡 | 3.0 |
| 三乙醇胺 | 0.8 |
| 维生素F | 4.0 |
| 尿素 | 1.2 |
| 乙醇 | 4.0 |
| 香料 | 0.8 |
| 去离子水 | 加至100 |
2、采用防腐挑战测试法，参照美国药典方法进行实验。分如下四组进行实验：
第一组：不加防腐剂；
第二组：加1.0％的实施例一的防腐剂一；
第三组：加1.0％的实施例二的防腐剂二；
第四组：加1.0％的实施例三的防腐剂三。
3、实验结果如表4所示：
表4
*表中“+”表示有菌落出现，“—”表示无菌落出现。
由表4可知，第一组没有添加防腐剂，没有抑菌效果；第二组和第四组加入了不同比例的防腐剂，防腐效果相当，14天内能将菌浓度在105～106cfu/g的微生物全部抑制，由此可见本发明的防腐剂的确能起到防腐的效果，第三组加入的防腐剂，防腐效果比第二组和第三组好，7天内能将菌浓度在105～106cfu/g的微生物全部抑制。
由此可见，本发明的新型油溶性防腐保鲜剂具有良好防腐保鲜效果，且当西兰花籽油80：米糠油20时防腐保鲜效果最好。
Claims (1)
1.一种油溶性防腐保鲜剂，其特征在于：所述油溶性防腐保鲜剂是由西兰花籽油和米糠油混合而成，其原料按质量百分比构成为：西兰花籽油80%~90%，余量为米糠油；
所述西兰花籽油是以西兰花籽为原料经溶剂萃取法、压榨法或超临界CO2萃取法制备得到；
所述米糠油是以米糠为原料经溶剂萃取法、压榨法或超临界CO2萃取法制备得到。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400443.XA CN104207296B (zh) | 2014-08-14 | 2014-08-14 | 一种油溶性防腐保鲜剂 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410400443.XA CN104207296B (zh) | 2014-08-14 | 2014-08-14 | 一种油溶性防腐保鲜剂 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104207296A CN104207296A (zh) | 2014-12-17 |
| CN104207296B true CN104207296B (zh) | 2019-04-16 |
Family
ID=52089507
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410400443.XA Active CN104207296B (zh) | 2014-08-14 | 2014-08-14 | 一种油溶性防腐保鲜剂 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207296B (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101732201A (zh) * | 2009-12-31 | 2010-06-16 | 玉溪健坤生物药业有限公司 | 一种还原型辅酶q10精华油及其制备方法 |
| CN101978975A (zh) * | 2010-11-16 | 2011-02-23 | 云南绿A生物工程有限公司 | 一种雨生红球藻提取物制剂、其制备方法和用途 |
| CN102421445A (zh) * | 2009-05-25 | 2012-04-18 | 梁文新 | 制造营养品组成物的方法以及可利用该方法制成的营养品 |
-
2014
- 2014-08-14 CN CN201410400443.XA patent/CN104207296B/zh active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102421445A (zh) * | 2009-05-25 | 2012-04-18 | 梁文新 | 制造营养品组成物的方法以及可利用该方法制成的营养品 |
| CN101732201A (zh) * | 2009-12-31 | 2010-06-16 | 玉溪健坤生物药业有限公司 | 一种还原型辅酶q10精华油及其制备方法 |
| CN101978975A (zh) * | 2010-11-16 | 2011-02-23 | 云南绿A生物工程有限公司 | 一种雨生红球藻提取物制剂、其制备方法和用途 |
Non-Patent Citations (1)
| Title |
|---|
| 西兰花籽中完形硫代葡萄糖苷的HPLC-MS-MS鉴定;杨艳婧等;《安徽农业科学》;20091231;第37卷(第34期);16754-16756 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104207296A (zh) | 2014-12-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69934141T2 (de) | Mikroorganismus und anwendung desselben | |
| Fernandez et al. | Enrichment and preservation of a vegetable smoothie with an antioxidant and antimicrobial extract obtained from beet by-products | |
| JP2003259835A (ja) | 発酵製品の製造とその利用 | |
| KR101215298B1 (ko) | 발효균이 살아있는 발효곡식의 제조방법 및 상기 방법에 의해 제조된 발효곡식 | |
| CN103555421B (zh) | 一种食用植物油脂的微生物抗氧化剂及其制备方法 | |
| KR20160058389A (ko) | 항산화 물질이 증가된 유산균 배양 생성물의 제조 공법 및 이를 조성으로하는 의약품 및 의약외품,화장품 및 식음료 조성물 | |
| KR101138684B1 (ko) | 유용미생물 배양방법 및 이를 이용한 식품 | |
| KR101205680B1 (ko) | 식품의 선도유지용 항산화제 조성물의 제조방법 및 이의 제조방법으로 제조된 항산화제 조성물 | |
| KR101426501B1 (ko) | 쇠비름 및 미강을 함유하는 발효 조성물 및 그의 제조방법 | |
| KR101982813B1 (ko) | 면역력 증강 천연발효사료 및 그 제조방법 | |
| KR101276789B1 (ko) | 발효 오일 및 그 발효오일을 포함하는 건강기능식품 | |
| CN102240060B (zh) | 食品保鲜剂及保鲜香肠 | |
| KR101230814B1 (ko) | 천연 성분이 혼합된 ｅｍ 옻물 수용액을 발효한 발효 항산화 물질 가공방법 | |
| KR101833043B1 (ko) | 미역 발효물을 함유하는 사료 첨가제의 제조방법 및 상기 방법에 의해 제조된 사료첨가제 | |
| JP5693930B2 (ja) | 抗菌剤組成物 | |
| CN104207296B (zh) | 一种油溶性防腐保鲜剂 | |
| CN108968038A (zh) | 一种樱桃酵素及其制备方法 | |
| KR102189326B1 (ko) | 용암해수 미네랄수를 포함하는 유익균 증진 및 유해균 억제용 조성물 및 이의 제조방법 | |
| CN108968040A (zh) | 一种番茄酵素饮料及其制备方法 | |
| KR102136316B1 (ko) | 황칠나무 잎 추출물 및 한라봉 껍질 추출물을 함유하는 화장료 조성물 | |
| WO2020137254A1 (ja) | 微細藻類含有製品およびその製造法 | |
| CN105454976A (zh) | 一种植物精油复合保鲜剂及其在活体螺旋藻饮品保鲜中的应用 | |
| Mohammed et al. | Beetroot juice as an alternative growth and maintenance medium for six isolates of Mycobacterium spp. | |
| CN108968039A (zh) | 一种番茄酵素及其制备方法和应用 | |
| KR102331207B1 (ko) | 발효복분자추출물을 포함하는 항산화 조성물 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Chen Yan Inventor after: Wang Ya Inventor after: Zhang Yaping Inventor after: Guo Wenqiang Inventor before: Chen Yan Inventor before: Zhang Yaping Inventor before: Wang Ya Inventor before: Guo Wenqiang |
|
| CB03 | Change of inventor or designer information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |