CN104223316A - Natural compound preservative containing cinnamaldehyde and carvacrol - Google Patents
Natural compound preservative containing cinnamaldehyde and carvacrol Download PDFInfo
- Publication number
- CN104223316A CN104223316A CN201410477987.6A CN201410477987A CN104223316A CN 104223316 A CN104223316 A CN 104223316A CN 201410477987 A CN201410477987 A CN 201410477987A CN 104223316 A CN104223316 A CN 104223316A
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- CN
- China
- Prior art keywords
- carvacrol
- natural
- food
- preservative
- cinnamaldehyde
- 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.)
- Pending
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Classifications
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- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a natural compound preservative containing cinnamaldehyde and carvacrol. The preservative comprises raw materials in percentage by weight as follows: 0.03-0.08% of the cinnamaldehyde, 0.2-0.4% of carvacrol, 1.0-3.5% of citric acid and 96.02-98.77% of edible alcohol. All components of composition can be used after being directly and uniformly mixed in the proportion, or dissolved and diluted with a fat solvent or emulsified with other carriers such as starch and the like; the materials of the composition are natural, safe and non-toxic; the compound preservative is efficient and broad-spectrum in inhibition of spoilage microorganisms in food under the synergistic bacteriostatic action of perfume essential oil; in addition, the use dosage is small, and flavors of the food are not affected while the preservative effect is guaranteed.
Description
Technical field
The present invention relates to food antiseptic technical field, specifically a kind of natural built-up anticorrisive agent containing cinnamic acid and carvacrol.
Background technology
Anticorrisive agent suppresses microbial activities, makes food in production and transport, storage, alleviates corrupt food additives in sales process.Along with the progress of science and technology and the perfect of detection analysis means, think that some safe pure chemistry composites have carcinogenic or potential carcinogenic possibility in the past, scientific worker to chemical synthesis, hold the prudent attitude at the non-existent food additives of nature, consumer then abstains from non-natural food additives very much.Therefore, find from animals and plants and microorganism, extract the main flow that natural additive for foodstuff becomes the research of current food preservative.Consider for security, resource and economy, in China, exploitation plant derived foods anticorrisive agent becomes first-selected.But it still has problems in application process: food composition can reduce the bacteriostasis of anticorrisive agent, the use amount of antiseptics for natural food is large, will affect flavour of food products; Dosage is little, does not just reach antiseptic effect.
Therefore, exploitation efficient, wide spectrum, safety and stability, cheap new type compound antiseptics for natural food have great practical significance.
Summary of the invention
The object of this invention is to provide a kind of natural built-up food preservative of efficient, safety, wide spectrum, it can play effective sterilization, antibacterial action, extends the shelf life of processed food.
Design of the present invention is, selects naturally occurring spice to be raw material, guarantees natural, safe, nontoxic; Antibacterial, the bactericidal action of spice extract is utilized to guarantee corrosion-resistant broad spectrum activity; According to the collaborative bacteriostasis between spice extract, screen and configure compounded food preservative, guaranteeing the high efficiency of new food preservative.
Technical scheme of the present invention is, a kind of natural built-up anticorrisive agent, is configured form by cinnamic acid, carvacrol and citric acid.The mass percent of each component of described anticorrisive agent is:
In formula, citric acid is used as chelating agent.As preferably, described solvent is edible alcohol, or uses after adopting fat solvent dissolved dilution, or adopts other carrier emulsified rear uses such as starch.
Take cinnamic acid 0.03-0.08% respectively, carvacrol 0.2-0.4% by formula, citric acid 1.0-3.5%, mixes with balance solvent, forms absolutely component, namely obtains a kind of cinnamic acid and carvacrol natural built-up anticorrisive agent efficiently.
Cinnamic acid and carvacrol natural built-up anticorrisive agent add in various food and can effectively suppress to cause the microbial growth of food apoilage to be bred, thus reach the object of anti-corrosive fresh-keeping.
The invention has the beneficial effects as follows: draw materials natural, safe, nontoxic; Collaborative bacteriostasis between spices essential oil makes Compositional antiseptic agent suppress, and the putrefactive microorganisms in food has efficiently, broad spectrum activity; And using dosage is little, while guaranteeing antiseptic effect, flavour of food products can not be affected.
Detailed description of the invention
Below in conjunction with embodiment the present invention done and describe in detail further, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1
Cinnamic acid and the carvacrol natural built-up anticorrisive agent of the present embodiment are made up of following percentage by weight:
According to aforementioned proportion each composition joined in edible alcohol and mix, form absolutely component, namely obtain a kind of cinnamic acid and carvacrol natural built-up anticorrisive agent efficiently.
Embodiment 2
Cinnamic acid and the carvacrol natural built-up anticorrisive agent of the present embodiment are made up of following percentage by weight:
According to aforementioned proportion each composition joined in edible alcohol and mix, form absolutely component, namely obtain a kind of cinnamic acid and carvacrol natural built-up anticorrisive agent efficiently.
Claims (2)
1. cinnamic acid and a carvacrol natural built-up anticorrisive agent, is characterized in that, be made up of by weight percentage following raw material: cinnamic acid 0.03-0.08%, carvacrol 0.2-0.4%, citric acid 1.0-3.5%, solvent 96.02-98.77%.
2. cinnamic acid as claimed in claim 1 and carvacrol natural built-up anticorrisive agent, is characterized in that, be made up of by weight percentage following raw material: cinnamic acid 0.05%, carvacrol 0.25%, citric acid 2.0%, edible alcohol 97.7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477987.6A CN104223316A (en) | 2014-09-17 | 2014-09-17 | Natural compound preservative containing cinnamaldehyde and carvacrol |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410477987.6A CN104223316A (en) | 2014-09-17 | 2014-09-17 | Natural compound preservative containing cinnamaldehyde and carvacrol |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223316A true CN104223316A (en) | 2014-12-24 |
Family
ID=52212923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410477987.6A Pending CN104223316A (en) | 2014-09-17 | 2014-09-17 | Natural compound preservative containing cinnamaldehyde and carvacrol |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223316A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665814A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Mango preservative containing citric acid and carvacrol |
| CN106665813A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Banana preservative containing oligosaccharin and carvacrol |
| CN106819090A (en) * | 2017-02-23 | 2017-06-13 | 广西南宁乐蕊生物科技有限责任公司 | A kind of fruit and vegetable fresh-keeping agent containing amino-oligosaccharide and Tea Polyphenols |
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN110089559A (en) * | 2019-05-09 | 2019-08-06 | 江南大学 | A kind of fruit antistaling agent and its application |
| CN115843953A (en) * | 2022-12-28 | 2023-03-28 | 珠海市自然之旅生物技术有限公司 | Antibacterial composition and preparation method and application thereof |
-
2014
- 2014-09-17 CN CN201410477987.6A patent/CN104223316A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106665814A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Mango preservative containing citric acid and carvacrol |
| CN106665813A (en) * | 2016-12-28 | 2017-05-17 | 广西南宁乐蕊生物科技有限责任公司 | Banana preservative containing oligosaccharin and carvacrol |
| CN106819090A (en) * | 2017-02-23 | 2017-06-13 | 广西南宁乐蕊生物科技有限责任公司 | A kind of fruit and vegetable fresh-keeping agent containing amino-oligosaccharide and Tea Polyphenols |
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN110089559A (en) * | 2019-05-09 | 2019-08-06 | 江南大学 | A kind of fruit antistaling agent and its application |
| CN115843953A (en) * | 2022-12-28 | 2023-03-28 | 珠海市自然之旅生物技术有限公司 | Antibacterial composition and preparation method and application thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141224 |
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| WD01 | Invention patent application deemed withdrawn after publication |