CN105212013A - A kind of new Type of Preservatives and preparation technology thereof - Google Patents
A kind of new Type of Preservatives and preparation technology thereof Download PDFInfo
- Publication number
- CN105212013A CN105212013A CN201510531605.8A CN201510531605A CN105212013A CN 105212013 A CN105212013 A CN 105212013A CN 201510531605 A CN201510531605 A CN 201510531605A CN 105212013 A CN105212013 A CN 105212013A
- Authority
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- China
- Prior art keywords
- preservatives
- new type
- acid
- mixed solvent
- ethyl ester
- 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
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XTJKNGLLPGBHHO-HNNXBMFYSA-N (2s)-5-(diaminomethylideneamino)-2-(dodecanoylamino)pentanoic acid Chemical compound CCCCCCCCCCCC(=O)N[C@H](C(O)=O)CCCN=C(N)N XTJKNGLLPGBHHO-HNNXBMFYSA-N 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002253 acid Substances 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000012046 mixed solvent Substances 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 4
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 4
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005457 optimization Methods 0.000 claims description 2
- 239000005452 food preservative Substances 0.000 abstract description 12
- 235000019249 food preservative Nutrition 0.000 abstract description 12
- 241000894006 Bacteria Species 0.000 abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 5
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 230000002421 anti-septic effect Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 125000003275 alpha amino acid group Chemical group 0.000 description 2
- 230000000845 anti-microbial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000607272 Vibrio parahaemolyticus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037123 dental health Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000012690 ionic polymerization Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000015192 vegetable juice Nutrition 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
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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 present invention relates to a kind of new Type of Preservatives and preparation technology thereof, belong to the production technical field of food preservative.This technique for raw material with lauroyl arginine ethyl ester hydrochloride, is auxiliary material with ethanol and other food grade solvents, coordinates acid etc. to mix in proportion, make a kind of new Type of Preservatives.Products obtained therefrom has bacteriostatic activity widely, can effectively suppress Gram-positive, gramnegative bacterium, yeast and mold, and can, at alimentary canal rapid metabolization, be excellent new food preservative product.The new food preservative productive rate using this technique to prepare is high, is suitable for a large amount of preparation, realizes serialization large-scale production.
Description
Technical field
The present invention relates to the production technical field of food preservative, be specifically related to a kind of preparation technology of new Type of Preservatives.
Background technology
Food preservative be can prevent by microorganism cause putrid and deteriorated, extend the additive of effective period of food quality.Because having the effect preventing microbial reproduction from causing food poisoning concurrently, also known as antimicrobial, its Main Function is the breeding suppressing microorganism in food.Conventional food preservative, as Sodium Benzoate, potassium sorbate etc., toxicology safety evaluation proves already, and Long-Time Service Sodium Benzoate can produce harm to the liver of people, and can be carcinogenic; Potassium sorbate also has certain side effect to human body, and in view of security and the other defect of the food preservative of this routine, the mankind are exploring the new Type of Preservatives of safer, more convenient use.Therefore, the trend that novel, safer antibiotic antiseptic replaces conventional antibiotic antiseptic to become inevitable is researched and developed.
Lauroyl arginine ethyl ester hydrochloride is amino acid pattern anticorrisive agent, it is the higher novel antiseptic raw material of a kind of security, anti-microbial property is that lauroyl arginine ethyl ester hydrochloride can reduce the surface tension of microbial cell and the formation of ionic polymerization, the electric conductivity of microbial cell film and solubility are changed, thus destroys the memebrane protein of cell.The destruction of epicyte protein can cause the leakage of ion and other cell components, changes the permeability of microbial cell, so just can suppress the growth of microorganism, or make microorganism deactivated.According to the study, lauroyl arginine ethyl ester hydrochloride has very strong fungistatic effect to Gram-negative and gram-positive bacterium, yeast and mould.Be below the inhibition concentration of lauroyl arginine ethyl ester hydrochloride to various microorganism:
| Microbial name | Mlc |
| Staphylococcus aureus | 32μg/ml |
| Listeria | 32μg/ml |
| Salmonella | 8μg/ml |
| Escherichia coli | 32μg/ml |
| Shiga bacillus | 8μg/ml |
| Vibrio parahemolyticus | 128μg/ml |
Lauroyl arginine ethyl ester hydrochloride is as antiseptic, in Cosmetic Market extensive use, as moisturiser, facial soap (except lip adornment product, dental health product and spray product), and lauroyl arginine ethyl ester hydrochloride is surfactant, there is good emulsifiability, therefore can add in shampoo, make hair more smoothly submissive.
Lauroyl arginine ethyl ester hydrochloride can be used as food preservative and is widely used in food service industry.As cheese, fruits and vegetables, bread basket, partly to cure fish and fishery-ies product, meat processing, poultry and meat products, soft drink, fruit, vegetable juice and fruit juice product, water-based flavouring beverages, high-energy beverage, carbonated drink and food ingredient or fillings etc.
Therefore, with lauroyl arginine ethyl ester hydrochloride for raw material, food grade solvent is coordinated to be that the new Type of Preservatives that auxiliary material is made has bacteriostatic activity widely, can effectively suppress Gram-positive, gramnegative bacterium, yeast and mold, and can, at alimentary canal rapid metabolization, be excellent new food preservative product.
Summary of the invention
Technical problem to be solved by this invention, be exactly for the deficiencies in the prior art, a kind of preparation technology of new Type of Preservatives is provided, this technique with lauroyl arginine ethyl ester hydrochloride for raw material, take food grade solvent as auxiliary material, coordinate acid agent etc. to mix in proportion, make a kind of new Type of Preservatives.Products obtained therefrom has bacteriostatic activity widely, can effectively suppress Gram-positive, gramnegative bacterium, yeast and mold, and can, at alimentary canal rapid metabolization, be excellent new food preservative product.The new food preservative productive rate using this technique to prepare is high, is suitable for a large amount of preparation, realizes serialization large-scale production.
A kind of new Type of Preservatives, is characterized in that: described new Type of Preservatives, mixes with mixed solvent, acid for raw material in proportion with lauroyl arginine ethyl ester hydrochloride;
Described mixed solvent is one or both the mixture in the propane diols of ethanol and food grade solvent, isopropyl alcohol, ethylene glycol, glycerine;
Described acid agent does not specifically limit, and acid usually used in this field can use in the present invention, optimization citric acid of the present invention.
Preferably, the preparation technology of a kind of new Type of Preservatives as above, is characterized in that, comprise the steps:
(1) under room temperature, mixed by ethanol with food grade solvent, make mixed solvent for subsequent use, wherein the weight portion of ethanol, food grade solvent is respectively 0.1-5 part, 10-85 part;
(2) joined in the deionized water of 40-50 DEG C by acid, be stirred to and dissolve completely, be cooled to room temperature for subsequent use, wherein the weight portion of acid, water is respectively 0.1-5 part, 1-5 part;
(3) under room temperature, lauroyl arginine ethyl ester hydrochloride is joined in mixed solvent, after stirring makes it dissolving, acidic flavoring agent solution is joined in the mixed solvent dissolved, stir while adding, make it to mix, for subsequent use, wherein the weight portion of lauroyl arginine ethyl ester hydrochloride is 5-25 part;
(4) above-mentioned solution is passed through flame filter press, obtained product.
Advantageous Effects of the present invention is:
With lauroyl arginine ethyl ester hydrochloride for raw material, cooperation food grade solvent, acid are the new Type of Preservatives that auxiliary material is made is amino acid pattern anticorrisive agent, security is higher, there is bacteriostatic activity widely, can effectively suppress Gram-positive, gramnegative bacterium, yeast and mold, and can, at alimentary canal rapid metabolization, be excellent new food preservative product.
Detailed description of the invention
For the technical characterstic of the present invention program can be clearly demonstrated, below in conjunction with specific embodiment, the present invention is set forth.But protection scope of the present invention is not limited to these embodiments.Every do not deviate from the present invention's design change or equivalent substituting include within protection scope of the present invention.
embodiment 1
(1), under room temperature, by the ethanol of 0.1kg and 73kg propane diols, mixed solvent is made, for subsequent use;
(2) 0.1kg citric acid is joined in the 2kg deionized water of 40-50 DEG C, be stirred to and dissolve completely, be cooled to room temperature, for subsequent use;
(3) under room temperature, the lauroyl arginine ethyl ester hydrochloride of 24.8kg is joined in mixed solvent, stir after making it dissolving, acidic flavoring agent solution is joined in the mixed solvent dissolved, stirs while adding, make it to mix, for subsequent use;
(4) above-mentioned solution is passed through flame filter press, obtained product.
embodiment 2
(1), under room temperature, by the ethanol of 0.3kg and 74kg isopropyl alcohol, mixed solvent is made, for subsequent use;
(2) 0.3kg citric acid is joined in the 3kg deionized water of 40-50 DEG C, be stirred to and dissolve completely, be cooled to room temperature, for subsequent use;
(3) under room temperature, the lauroyl arginine ethyl ester hydrochloride of 22.4kg is joined in mixed solvent, stir after making it dissolving, acidic flavoring agent solution is joined in the mixed solvent dissolved, stirs while adding, make it to mix, for subsequent use;
(4) above-mentioned solution is passed through flame filter press, obtained product.
embodiment 3
(1), under room temperature, by the ethanol of 1kg and 82.5kg propane diols, mixed solvent is made, for subsequent use;
(2) 1kg citric acid is joined in the 5kg deionized water of 40-50 DEG C, be stirred to and dissolve completely, be cooled to room temperature, for subsequent use;
(3) under room temperature, the lauroyl arginine ethyl ester hydrochloride of 10.5kg is joined in mixed solvent, stir after making it dissolving, acidic flavoring agent solution is joined in the mixed solvent dissolved, stirs while adding, make it to mix, for subsequent use;
(4) above-mentioned solution is passed through flame filter press, obtained product.
Claims (2)
1. a new Type of Preservatives, is characterized in that: described new Type of Preservatives, mixes with mixed solvent, acid for raw material in proportion with lauroyl arginine ethyl ester hydrochloride;
Described mixed solvent is one or both the mixture in the propane diols of ethanol and food grade solvent, isopropyl alcohol, ethylene glycol, glycerine;
Described acid agent does not specifically limit, and acid usually used in this field can use in the present invention, optimization citric acid of the present invention.
2. the preparation technology of a kind of new Type of Preservatives according to claim 1, is characterized in that, comprise the steps:
(1) under room temperature, mixed by ethanol with food grade solvent, make mixed solvent for subsequent use, wherein the weight portion of ethanol, food grade solvent is respectively 0.1-5 part, 10-85 part;
(2) joined in the deionized water of 40-50 DEG C by acid, be stirred to and dissolve completely, be cooled to room temperature for subsequent use, wherein the weight portion of acid, water is respectively 0.1-5 part, 1-5 part;
(3) under room temperature, lauroyl arginine ethyl ester hydrochloride is joined in mixed solvent, after stirring makes it dissolving, acidic flavoring agent solution is joined in the mixed solvent dissolved, stir while adding, make it to mix, for subsequent use, wherein the weight portion of lauroyl arginine ethyl ester hydrochloride is 5-25 part;
(4) above-mentioned solution is passed through flame filter press, obtained product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510531605.8A CN105212013A (en) | 2015-08-27 | 2015-08-27 | A kind of new Type of Preservatives and preparation technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510531605.8A CN105212013A (en) | 2015-08-27 | 2015-08-27 | A kind of new Type of Preservatives and preparation technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105212013A true CN105212013A (en) | 2016-01-06 |
Family
ID=54981625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510531605.8A Pending CN105212013A (en) | 2015-08-27 | 2015-08-27 | A kind of new Type of Preservatives and preparation technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105212013A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108174913A (en) * | 2017-12-29 | 2018-06-19 | 宁波市农业科学研究院 | A kind of fruit and vegetable fresh-keeping agent and its preparation and application method |
| CN108184987A (en) * | 2017-12-29 | 2018-06-22 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
| CN108815151A (en) * | 2017-11-03 | 2018-11-16 | 华东师范大学 | Purposes of the lauroyl arginine ethyl ester as feed addictive |
| CN108976151A (en) * | 2017-11-03 | 2018-12-11 | 华东师范大学 | Lauroyl arginine ethyl ester derivative and purposes as animal antibacterial agent |
| CN110235899A (en) * | 2018-06-22 | 2019-09-17 | 华东师范大学 | New food preservative and its preparation method and application |
| CN115152834A (en) * | 2017-12-29 | 2022-10-11 | 宁波市农业科学研究院 | Kiwi fruit preservative and preparation and application methods thereof |
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2015
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| CN1455661A (en) * | 2000-03-27 | 2003-11-12 | 肖特玻璃制造厂 | New cosmetic, personal care, cleaning agent and nutritional supplement compositions containg bioactive glass and methods of making and using same |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108815151A (en) * | 2017-11-03 | 2018-11-16 | 华东师范大学 | Purposes of the lauroyl arginine ethyl ester as feed addictive |
| CN108976151A (en) * | 2017-11-03 | 2018-12-11 | 华东师范大学 | Lauroyl arginine ethyl ester derivative and purposes as animal antibacterial agent |
| CN108992437A (en) * | 2017-11-03 | 2018-12-14 | 华东师范大学 | Purposes of the lauroyl arginine ethyl ester as antibacterial agent for animals |
| CN108992437B (en) * | 2017-11-03 | 2021-10-12 | 华东师范大学 | Use of lauroyl arginine ethyl ester as veterinary antibacterial agent |
| CN108976151B (en) * | 2017-11-03 | 2021-12-24 | 华东师范大学 | Lauroyl arginine ethyl ester derivatives and use as antibacterial agents for animals |
| CN108174913A (en) * | 2017-12-29 | 2018-06-19 | 宁波市农业科学研究院 | A kind of fruit and vegetable fresh-keeping agent and its preparation and application method |
| CN108184987A (en) * | 2017-12-29 | 2018-06-22 | 宁波市农业科学研究院 | A kind of fruits and vegetables composite preservative and its preparation and application method |
| CN115152834A (en) * | 2017-12-29 | 2022-10-11 | 宁波市农业科学研究院 | Kiwi fruit preservative and preparation and application methods thereof |
| CN110235899A (en) * | 2018-06-22 | 2019-09-17 | 华东师范大学 | New food preservative and its preparation method and application |
| CN112889835A (en) * | 2018-06-22 | 2021-06-04 | 华东师范大学 | Novel food preservative and preparation method and application thereof |
| CN110235899B (en) * | 2018-06-22 | 2022-04-05 | 华东师范大学 | Novel food preservative and preparation method and application thereof |
| CN112889835B (en) * | 2018-06-22 | 2022-06-07 | 华东师范大学 | Novel food preservative and preparation method and application thereof |
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