CN104604960A - Compound capsaicin sanitizer - Google Patents
Compound capsaicin sanitizer Download PDFInfo
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- CN104604960A CN104604960A CN201510025170.XA CN201510025170A CN104604960A CN 104604960 A CN104604960 A CN 104604960A CN 201510025170 A CN201510025170 A CN 201510025170A CN 104604960 A CN104604960 A CN 104604960A
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- capsaicine
- compound
- sanitizer
- capsaicin
- disinfectant
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Abstract
The invention discloses compound capsaicin sanitizer which is characterized by being prepared from 1.0-2.0 g of capsaicin, 20-30 g of hedyotis diffusa, 10-20 g of artemisia argyi, 10-20 g of dandelion and 10-20 g of common anemarrhena rhizome. The compound capsaicin sanitizer is prepared in steps as follows: hedyotis diffusa, artemisia argyi, dandelion and common anemarrhena rhizome are ground into fine powder, mixed, subjected to water bath decoction at the temperature of 90-95 DEG C and filtered by a net with 100 meshes, capsaicin is added to the mixture and uniformly mixed when a solution is cooled to the temperature of 40-50 DEG C, and the compound capsaicin sanitizer is obtained. The compound capsaicin sanitizer can be prepared to form dosage forms of emulsifier, spray, aerosol, gel, water aqua, oil, tablets and the like and can be used for food sterilization. The compound capsaicin sanitizer has the benefits that the compound capsaicin sanitizer is high-effect, broad-spectrum, safe and non-toxic.
Description
Technical field
The present invention relates to disinfectant field, be specifically related to food, as the disinfectant of fruit, vegetables.
Background technology
Disinfectant is for killing pathogenic microorganism on communication media, and it is different from antibiotic, and its Main Function in diseases prevention eliminates outside human body by pathogenic microorganism, cuts off the route of transmission of infectious disease, reaches the object controlling infectious disease.People also often claim disinfectant to be " chemosterilant ".
Disinfectant can be divided into bactericidal agent, high effect disinfectants, middle effect disinfectants, low effect disinfectants according to its level acted on.Although bactericidal agent, high effect disinfectants, middle effect disinfectants bactericidal effect are comparatively strong, toxic and side effect is also comparatively large, should not be used for the sterilization of food, and low effect disinfectants toxicity is less, but bactericidal effect is also more weak, cannot meet the needs of daily life.Therefore, need exploitation sterilization effect good, and avirulent disinfectant.
Capsaicine is also known as capsaicine (capsaicin), and in pepper fruit is mainly peppery material.Being widely used of capsaicine, current high-purity capsaicine has many physiologically actives, can easing pain and diminishing inflammation, promoting blood circulation and removing blood stasis, has now been widely used in the multi-medicaments such as treatment rheumatic arthritis, traumatic injury, frostbite, drug rehabilitation, analgesia, antipruritic, bactericidal antiphlogistic.And capsaicine is natural products, its residue safety non-toxic, at present, not by capsaicine for the preparation of disinfectant.
Summary of the invention
goal of the invention
The present invention seeks to for existing food sanitizer, to design a kind of food, as the disinfectant of fruit, vegetables.
technical scheme
Technical scheme of the present invention is a kind of compound capsaicine disinfectant, it is characterized in that: by 1.0-2.0 g capsaicine, and oldenlandia diffusa 20-30g, wormwood 10-20g, dandelion 10-20g, wind-weed 10-20g make.Its preparation process is: by oldenlandia diffusa, wormwood, dandelion, the wind-weed, and respectively after pulverization, mixing, decocts 90-95 DEG C of water-bath, and 100 orders filter, and when solution is cooled to 40-50 DEG C, adds capsaicine mixing, to obtain final product.Its formulation can make emulsifier, spray, aerosol, gel, aqua, finish, tablet etc.Can be used for food sterilization.
beneficial effect
Useful benefit of the present invention is a kind of disinfectant of strong effect wide-spectrum, preparation safety, nontoxic, can be widely used in food, as the sterilization of fruit, vegetables.
Embodiment
Embodiment 1
Take raw material respectively: 1.0g capsaicine, oldenlandia diffusa 30g, wormwood 20g, dandelion 20g, wind-weed 20g.By oldenlandia diffusa, wormwood, dandelion, the wind-weed, respectively after pulverization, mixing, decocts 90 DEG C of water-baths, and 100 orders filter, and when solution is cooled to 40 DEG C, adds capsaicine mixing, obtains aqueous solution preparation.
Embodiment 2
Take raw material respectively: 2.0 g capsaicines, oldenlandia diffusa 20g, wormwood 10g, dandelion 10g, wind-weed 10g.By oldenlandia diffusa, wormwood, dandelion, the wind-weed, respectively after pulverization, mixing, decocts 95 DEG C of water-baths, and 100 orders filter, and when solution is cooled to 45 DEG C, adds capsaicine mixing, after obtaining the aqueous solution, with this aqueous solution for aqueous phase, makes emulsion.
Embodiment 3
Take raw material respectively: 1.5 g capsaicines, oldenlandia diffusa 30g, wormwood 10g, dandelion 20g, wind-weed 15g.By oldenlandia diffusa, wormwood, dandelion, the wind-weed, respectively after pulverization, mixing, decoct 95 DEG C of water-baths, 100 orders filter, and when solution is cooled to 45 DEG C, add capsaicine mixing, after obtaining the aqueous solution, this aqueous solution is concentrated, add solvent and propellant, make aerosol.
Embodiment 4
With staphylococcus aureus In Vitro Bacteriostasis model, the effect that research compound capsaicine disinfectant is antibacterial
On solid nutrient media, test staphylococcus aureus Jun Yun Tu Ba is dipped in culture medium flat plate surface with aseptic Tu Ba rod, put after cultivating 24 h in 37 DEG C of incubators, the disinfectant of the high, medium and low dosage of compound capsaicine disinfectant will be coated with respectively, positive control drug (penicillin), the drug sensitive test paper of negative control medicine (matrix, capsaicine group) lies on the medium containing staphylococcus aureus, after cultivating 24 h, measures the size of inhibition zone in 37 DEG C of incubators.Often kind of medicine paste 6, gets its mean value.
Result: in table 1.Compound capsaicine disinfectant high, medium and low dosage energy significance increases inhibition zone area, compares have significant difference (P<0.01) with normal group.
Table 1 compound capsaicine disinfectant is on the impact (means ± s) of staphylococcus aureus In Vitro Bacteriostasis model
| Medicine | Coating dosage | Sheet number | Inhibition zone area (mm2) | |
| Normal group | Matrix | 0.2ml/cm2 | 6 | 3.9±0.9 |
| Control group | Penicillin | 0.2ml/ cm2 | 6 | 46.2±21.7** |
| Capsaicine group | Capsaicine | 0.002ml/10g | 6 | 8.6±2.8* |
| High dose group | Compound capsaicine disinfectant | 0.4ml/ cm2 | 6 | 54.8±21.3** |
| Middle dosage group | Compound capsaicine disinfectant | 0.2ml/ cm2 | 6 | 49.4±16.1** |
| Low dose group | Compound capsaicine disinfectant | 0.1ml/ cm2 | 6 | 44.6±13.2** |
* p<0.05, * * p<0.01 is compared with normal group
Conclusion: compound capsaicine disinfectant significance increases the inhibition zone area of staphylococcus aureus In Vitro Bacteriostasis model, has antibacterial effect.Compared with single capsaicine, fungistatic effect is obvious.
Embodiment 5
With Escherichia coli In Vitro Bacteriostasis model, the effect that research compound capsaicine disinfectant is antibacterial
On solid nutrient media, test Escherichia coli Jun Yun Tu Ba is dipped in culture medium flat plate surface with aseptic Tu Ba rod, put after cultivating 24 h in 37 DEG C of incubators, the high, medium and low dosage of compound capsaicine disinfectant will be coated with respectively, positive control drug (orfloxacin), the drug sensitive test paper of negative control medicine (matrix, capsaicine group) lies on the medium containing staphylococcus aureus, after cultivating 24 h, measures the size of inhibition zone in 37 DEG C of incubators.Often kind of medicine paste 6, gets its mean value.
Result: in table 2.Compound capsaicine disinfectant high, medium and low dosage energy significance increases inhibition zone area, compares have significant difference (P<0.01) with normal group.
Table 2 compound capsaicine disinfectant is on the impact (means ± s) of staphylococcus aureus In Vitro Bacteriostasis model
| Medicine | Coating dosage | Sheet number | Inhibition zone area (mm2) | |
| Normal group | Matrix | 0.2ml/cm2 | 6 | 1.4±0.2 |
| Control group | Orfloxacin | 0.2ml/ cm2 | 6 | 34.3±12.5** |
| Capsaicine group | Capsaicine | 0.002ml/10g | 6 | 11.1±4.8* |
| High dose group | Compound capsaicine disinfectant | 0.4ml/ cm2 | 6 | 65.8±31.5** |
| Middle dosage group | Compound capsaicine disinfectant | 0.2ml/ cm2 | 6 | 53.3±28.3** |
| Low dose group | Compound capsaicine disinfectant | 0.1ml/ cm2 | 6 | 32.6±15.6** |
* p<0.05, * * p<0.01 is compared with normal group
Conclusion: compound capsaicine disinfectant significance increases the inhibition zone area of Escherichia coli In Vitro Bacteriostasis model, has antibacterial effect.Compared with single capsaicine, fungistatic effect is obvious.
Claims (3)
1. a compound capsaicine disinfectant, is characterized in that: by 1.0-2.0 g capsaicine, and oldenlandia diffusa 20-30g, wormwood 10-20g, dandelion 10-20g, wind-weed 10-20g make.
2. the preparation of the compound capsaicine disinfectant according to claims 1, it is characterized in that: step is: by oldenlandia diffusa, wormwood, dandelion, the wind-weed, respectively after pulverization, mixing, decoct 90-95 DEG C of water-bath, 100 orders filter, when solution is cooled to 40-50 DEG C, add capsaicine mixing, to obtain final product.
3. the compound capsaicine disinfectant according to claims 1 or 2, is characterized in that: its formulation can make emulsifier, spray, aerosol, gel, aqua, finish, tablet etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025170.XA CN104604960A (en) | 2015-01-19 | 2015-01-19 | Compound capsaicin sanitizer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510025170.XA CN104604960A (en) | 2015-01-19 | 2015-01-19 | Compound capsaicin sanitizer |
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| Publication Number | Publication Date |
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| CN104604960A true CN104604960A (en) | 2015-05-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510025170.XA Pending CN104604960A (en) | 2015-01-19 | 2015-01-19 | Compound capsaicin sanitizer |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090223A (en) * | 2018-09-06 | 2018-12-28 | 北京化工大学 | A kind of capsaicin monomer food bactericide |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637189A (en) * | 2009-08-21 | 2010-02-03 | 安徽神健生物工程有限公司 | Compound traditional Chinese medicine disinfection solution and preparation method thereof |
| CN102597202A (en) * | 2009-09-16 | 2012-07-18 | 比诺里卡公司 | Detergent, cleaning agent or disinfectant containing hydrolyzates made of plant extracts |
| CN104152300A (en) * | 2014-07-27 | 2014-11-19 | 青岛极致节能环保有限公司 | Sterilization cleanser for fruits |
-
2015
- 2015-01-19 CN CN201510025170.XA patent/CN104604960A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637189A (en) * | 2009-08-21 | 2010-02-03 | 安徽神健生物工程有限公司 | Compound traditional Chinese medicine disinfection solution and preparation method thereof |
| CN102597202A (en) * | 2009-09-16 | 2012-07-18 | 比诺里卡公司 | Detergent, cleaning agent or disinfectant containing hydrolyzates made of plant extracts |
| CN104152300A (en) * | 2014-07-27 | 2014-11-19 | 青岛极致节能环保有限公司 | Sterilization cleanser for fruits |
Non-Patent Citations (4)
| Title |
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| 张兴: "《生物农药概览 第2版》", 30 April 2011 * |
| 杨海燕等: "辣椒碱的抗菌研究", 《新疆农业大学学报》 * |
| 梅全喜: "《广东地产药材研究》", 31 May 2011 * |
| 郑春雷等: "《实用中西医结合疑难病学》", 30 September 2001 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090223A (en) * | 2018-09-06 | 2018-12-28 | 北京化工大学 | A kind of capsaicin monomer food bactericide |
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Application publication date: 20150513 |