CN105595151A - Staphylococcus aureus inhibitor - Google Patents
Staphylococcus aureus inhibitor Download PDFInfo
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- CN105595151A CN105595151A CN201510539676.2A CN201510539676A CN105595151A CN 105595151 A CN105595151 A CN 105595151A CN 201510539676 A CN201510539676 A CN 201510539676A CN 105595151 A CN105595151 A CN 105595151A
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- staphylococcus aureus
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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
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
- A23L3/3544—Organic compounds containing hetero rings
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Abstract
The invention provides a preparation method of a staphylococcus aureus inhibitor. The method is characterized by adopting aromatic aldehyde edible spices, and comprises: firstly employing filter paper method to identify the bacteriostatic activity of 30 aromatic aldehyde edible spices allowed for use in China to staphylococcus aureus, determining the minimal inhibitory concentrations of the spices by a double-dilution method, screening out 7 aromatic aldehyde edible spices with the good staphylococcus aureus inhibiting effect; then studying the influence of temperature, ultraviolet irradiation and pH value respectively on bacteriostatic stability of the 7 spices, and further screening out 4 bacteriostasis stable spices therefrom; and compounding the four spices. When 2-hydroxybenzaldehyde, phenylpropyl aldehyde, cinnamaldehyde and 3-(2-furyl)acrolein are in a mass ratio of 1:2:8:1, the compound spice has a good inhibiting effect on staphylococcus aureus, and the minimum inhibitory concentration is 0.117mg/mL.
Description
Technical field
What the present invention relates to is a kind of food anticorrisive agent, say more specifically a kind of by aromatic aldehydes flavorant composite and staphylococcus aureus inhibitor, can be used for suppressing the staphylococcus aureus in the food such as meat products, soup, meat flavor and raw-food material.
Background technology
Staphylococcus aureus is widespread in nature, and is a kind of spherical bacteria, examines under a microscope and finds their clusterings, as grape. No matter whether there is the existence of oxygen, they can be grown. Because staphylococcus aureus can excrete poison, once and these toxin reach doses, and enter people's intestines and stomach, can cause nausea, the symptom such as vomiting, gastrospasm and diarrhoea. This poisoning be acute, generally within 1 to 6 hour outbreak, just there is symptom the fastest even half an hour. Have bibliographical information, 1997, Florida, US has in 125 people's party had 31 people infected, and symptom has continued about 24 hours; Reason be 8 kilograms of hams eating of ashram after baked, used one not have the cutter of abundant wash clean to cut, not anti-corrosive fresh-keeping fully in time of the sliced ham cutting, thereby caused a large amount of propagation of staphylococcus aureus to produce a large amount of toxin. Japan has 14555 people infected in by the end of June, 2000 in 7 months, and the source of infection is from maximum milk manufacturer Snow Brand Milk Products at that time of Japan, and cause of accident is that the sanitary condition in production process is very poor, and staphylococcus aureus breeds in a large number and produced a large amount of toxin. 2002, the public activity that Australia has 600 people to participate in, many people have a meal at the scene, as a result people more than 200 occurred feeling sick, the symptom of vomiting, gastrospasm; Those foods are to prepare the previous day, second day heat after offer eater; According to symptom and food, infer it is also due to infection of staphylococcus aureus. In the food such as the local flavor steamed bun at China's individual brand in 2011, Peanut Cake, quick-freezing boiled dumplings, detecting staphylococcus aureus exceeds standard. Because staphylococcus aureus is widespread in nature, the toxin harm people's of its secretion health, therefore has strict limitation requirement to staphylococcus aureus in food. Contaminated in storage process in order to prevent food, the holding time of prolongation food, the normal anticorrisive agent that uses in food processing process.
China's food additives use approval in standard (GB2760-2011) to allow the anticorrisive agent using to have kind more than 30, comprise anticorrisive agent and the natural antiseptic agent of chemical synthesis. Because the natural antiseptic agent source finite sum extraction process cost having is higher, be difficult to promote; Some natural antiseptic agents contain a large amount of wax, terpenes and harmful components, make its application limited; Still taking chemical preservative as main, and of less types in the anticorrisive agent that at present China's approval allows to use, development of new anticorrisive agent effective and nonhazardous is China's food preservative industry problem demanding prompt solution.
Inventor has ratified to allow the antiseptic and inhibiting bacteria function effect of 30 kinds of aromatic aldehydes flavorants that use to study by China's food additives being used in standard (GB2760-2011), therefrom filter out four kinds and suppressed the good aromatic aldehydes flavorant of staphylococcus aureus effect, they are carried out composite, obtained a kind of staphylococcus aureus inhibitor.
Summary of the invention
Technical problem to be solved by this invention is to adopt the domestic aromatic aldehydes flavorant of having ratified to allow use, and a kind of staphylococcus aureus inhibitor is provided.
First draw in the staphylococcus aureus liquid access nutrient broth medium of overactivation, be placed in constant-temperature shaking incubator shaken cultivation to logarithmic phase as original bacteria liquid; Draw 1mL original bacteria liquid and become 10 with SPSS doubling dilution4-105The bacteria suspension of cfu/mL is stand-by. then the Tween-80 aqueous solution that is 2% by volumetric concentration is made solvent, and it is that the dilution of 0.1g/mL is for subsequent use that 30 kinds of aromatic aldehydes flavorants are made into concentration, these 30 kinds of aromatic aldehydes flavorants are respectively benzaldehydes, o-tolualdehyde, p-tolyl aldehyde, between tolyl aldehyde, 4-ethylo benzene formaldehyde, cumaldehyde, P-methoxybenzal-dehyde, o-methoxybenzaldehyde, 3, 4-dimethoxy benzaldehyde, Benzaldehyde,2-hydroxy, 4-hydroxy benzaldehyde, 4-hydroxyl-3, 5-dimethoxy benzaldehyde, heliotropin, vanillic aldehyde, Ethyl vanillin, phenylacetaldehyde, 2-hydrocinnamicaldehyde, benzenpropanal, cyclamen aldehyde, cinnamic acid, α-methylcinnamaldehyde, jasmonal H, jasminal, 3-(2-furyl) methacrylaldehyde, 2-methyl-3 (2-furyl) methacrylaldehyde, 2-phenyl-2-crotonaldehyde, 4-methyl-2-phenyl-2-pentenals, 5-methyl-2-phenyl-2-hexenoic aldehyde, furfural, 5 methyl furfural.
Under aseptic condition, to the sterilizing solid medium of toppling over about 25-30mL in sterile petri dish, leave standstill and treat that it is cooling, prepare solid plate. Draw the bacteria suspension that 100 μ L have diluted, according to sterile working step, evenly coating in access solid plate culture medium. Use card punch that No. 1 qualitative filter paper of Xinhua is made to the tablet that diameter is 7mm, be attached to containing on bacterium flat board after high-temperature sterilization, every ware pastes 3, and any two tablet distance of center circle are not less than 24mm. Be the above-mentioned spice solution of 0.1g/mL to dripping 5 μ L concentration on every tablet of tablet, separately establish two groups of parallel laboratory test groups. On tablet, drip 2% the Tween-80 aqueous solution and sterilized water containing bacterium solid plate as positive controls, using the solid plate that do not access bacteria suspension as negative control group. Experimental group and control group flat board are put into constant temperature and humidity incubator, at 37 DEG C, be inverted and cultivate 24 hours, the antibacterial circle diameter of measuring filter paper, result is got repetition empirical average value, relatively judges the power of 30 kinds of aromatic aldehydes flavorant bacteriostasis according to the size of antibacterial circle diameter. The antibacterial circle diameter size of these 30 kinds of aromatic aldehydes flavorants is in table 1.
The antibacterial circle diameter of table 130 kind of aromatic aldehydes flavorant
Note: a. result is expressed as: antibacterial circle diameter mean value ± standard variance (3 groups of parallel laboratory test groups)
B. filter paper diameter is included in measurement data, is defined as without inhibition zone if antibacterial circle diameter is less than 7mm, is designated as 0
Can know that by acquired results cinnamic acid, α-methylcinnamaldehyde, o-methoxybenzaldehyde, Benzaldehyde,2-hydroxy, 3-(2-furyl) methacrylaldehyde, 2-phenyl-2-crotonaldehyde, benzenpropanal, 4-methyl-2-phenyl-2-pentenals, 4-ethylo benzene formaldehyde, 10 kinds of aromatic aldehydes flavorants of phenylacetaldehyde are very strong to the bacteriostasis of staphylococcus aureus, antibacterial circle diameter is all greater than 23mm, shows as very responsive; The bacteriostasis of 14 kinds of aromatic aldehydes spices such as benzaldehyde, o-tolualdehyde, p-tolyl aldehyde, a tolyl aldehyde is stronger, and bacteriostatic diameter is all at 12-20mm; And the bacteriostatic diameter of 4-hydroxy benzaldehyde, syringaldehyde, heliotropin, cyclamen aldehyde, jasmonal H and 5 methyl furfural is all at 7-12mm, its bacteriostasis a little less than, show as weak degree responsive.
Adopt doubling dilution further to measure the minimal inhibitory concentration of these 30 kinds of aromatic aldehydes flavorants. First get 9 5mL test tube numbering 1-9, in 2-9 pipe, add 2mL nutrient broth medium, in No. 1 pipe, add 3.8mL nutrient broth medium; In No. 1 pipe, add the spice solution that 200 μ L concentration are 0.1g/mL (adding 20mg aromatic aldehydes flavorant) again, mixing rear absorption 2mL adds in No. 2 pipes containing spices culture medium, making concentration of perfume in No. 2 pipe culture mediums is the half of No. 1 pipe, by that analogy, each pipe is carried out to doubling dilution successively. Then to the bacteria suspension that adds 20 μ L to dilute in every pipe, separately establish 2 groups of parallel laboratory test groups and control group; With conventional potassium sorbate preservative and Sodium Benzoate, as positive controls, negative control group only adds culture medium and bacterium liquid. Shaken cultivation 24h under 37 DEG C of conditions, observes culture medium, illustrates that as it becomes muddy the spices of this concentration cannot suppress staphylococcus aureus growth; The cuvette of critical concentration is coated with inspection with nutrition flat board, will suppress the required spices least concentration of colony growth completely and be defined as minimal inhibitory concentration, and acquired results is in table 2.
The minimal inhibitory concentration of table 230 kind of aromatic aldehydes flavorant
In conjunction with antibacterial circle diameter and the minimal inhibitory concentration of 30 kinds of aromatic aldehydes flavorants, the good aromatic aldehydes flavorant of staphylococcus aureus inhibition is had to Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid, α-methylcinnamaldehyde, 3-(2-furyl) methacrylaldehyde, 2-phenyl-2-crotonaldehyde and 4-methyl-2-phenyl-2-pentenals. In order to investigate their antimicrobial stability, study the impact of temperature, ultraviolet ray irradiation and the antimicrobial stability of pH value on these 7 kinds of aromatic aldehydes flavorants.
In the time investigating the affecting of the antimicrobial stability of temperature on them, 7 kinds of aromatic aldehydes spices are placed in respectively to the 20min that is heated at 80 DEG C, 100 DEG C and 121 DEG C, will be without heat treated aromatic aldehydes spices as a control group; In the time investigating ultraviolet ray and irradiate affecting of antimicrobial stability on them, 7 kinds of aromatic aldehydes flavorants are placed under uviol lamp and irradiate respectively 20min, 40min and 60min, by the spices of non-irradiated with ultraviolet radiation as a control group; In the time investigating the affecting of the pH value antimicrobial stability on them, first determine the pH value scope (pH value is 5-9) of the environment that staphylococcus aureus can grow, by the culture medium regulating without pH as a control group; The all 3-of the results are shown in Table tables 5 that obtain.
The minimal inhibitory concentration (mg/mL) of the aromatic aldehydes flavorant of table 3 treatment of different temperature
The minimal inhibitory concentration (mg/mL) of table 4 aromatic aldehydes flavorant after ultraviolet ray is irradiated
The minimal inhibitory concentration (mg/mL) of the lower aromatic aldehydes flavorant of the different pH values of table 5
Consider inhibiting stability, these spices inhibitory action stability to other microorganisms and odor characteristic and the stability of these spices itself of these 7 kinds of aromatic aldehydes flavorants to staphylococcus aureus, select Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde to carry out composite, in compound process, adopt orthogonal test, orthogonal test factor level is in table 6.
Table 6 orthogonal test factor level table
Taking orthogonal test 16 group of formula shown in table 7 as mother liquor carries out doubling dilution, make the series of 16 groups of different proportions and concentration gradient containing the culture medium of four kinds of spices, measure its minimal inhibitory concentration to staphylococcus aureus, separately establish feminine gender and positive controls; Acquired results is as shown in table 7.
Table 7 orthogonal test table
Adopt statistical method to carry out intuitive analysis and range analysis to orthogonal experiments, relatively the significance of difference of four kinds of composite rear minimal inhibitory concentrations to staphylococcus aureus of aromatic aldehydes flavorant.
Can find out by intuitive analysis, in 16 groups, No. 15 aromatic aldehydes flavorant compounded combination are the strongest to the bacteriostatic activity of staphylococcus aureus, and minimal inhibitory concentration is 117mg/L, i.e. 0.117mg/mL. In addition, from table 7, also can be observed RA＞RD＞RC＞RBBe A > D > C > B, illustrate that four factors are followed successively by Benzaldehyde,2-hydroxy > 3-(2-furyl) methacrylaldehyde > cinnamic acid > benzenpropanal to the Bacteriostatic Effect of staphylococcus aureus is descending, and draw the more excellent A of being combined as4B3C2D4No. 15 experiments in 16 groups of experiments just, this explanation orthogonal test acquired results is consistent with intuitive analysis result, to the stronger composite aromatic aldehydes flavorant of staphylococcus aureus bacteriostasis be Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde with 1: 2: 8: 1 ratio is mixed.
To Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde with 1: 2: 8: 1 ratio is studied the antifungal mechanism of staphylococcus aureus after mixing, investigated respectively the impact of composite aromatic aldehydes flavorant on staphylococcus aureus growth curve, on impact that in staphylococcus aureus born of the same parents, ion leaks, cell leachable is measured, finally adopt the staphylococcus aureus body ultra microstructure of ESEM before and after composite aromatic aldehydes spices is processed to observe.
By Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde with 1: 2: 8: 1 ratio is mixed, make the culture medium that its concentration is 0.117mg/mL, after adding bacteria suspension, continue to cultivate, not add the culture medium of any anticorrisive agent as control group, observe the impact of composite flavorant on staphylococcus aureus growth curve, acquired results is shown in Fig. 1. Can find from acquired results, after composite aromatic aldehydes flavorant is processed, compared with the staphylococcus aureus growth curve of experimental group and the curve of normal cultivation, have notable difference; The control group staphylococcus aureus growth that does not add composite spices is good, has the essential characteristic of growth curve; And the bacterial growth situation of experimental group is poor, main manifestations is: staphylococcus aureus adjustment period obviously extend, control group adjustment period be 3h, and experimental group adjustment period reach 6h; Logarithmic phase shortening and feature are not obvious, and thalline quantity slowly increases; Compared with control group, the time that enters stationary phase shifts to an earlier date to some extent, and thalline quantity is far below control group, as seen from the figure, and the OD of experimental group600The highest absorption value is the half of not enough experimental group also. This shows, the composite spices of aldehydes can effectively suppress the growth of staphylococcus aureus, slows down the growth rate of staphylococcus aureus, shortens logarithmic phase, enters in advance stationary phase, reaches fungistatic effect. Infer that thus composite aromatic aldehyde spices may reduce thalline quantity by the division, the propagation that suppress thalline logarithmic phase.
By Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde with 1: 2: 8: 1 ratio is mixed, make the culture medium that its concentration is 0.117mg/mL, after adding bacteria suspension, continue to cultivate, not add the culture medium of any anticorrisive agent as control group, observe composite flavorant to the impact that in staphylococcus aureus born of the same parents, ion leaks, acquired results is shown in Fig. 2. Can find from acquired results, after composite aromatic aldehydes flavorant is processed, in the born of the same parents of staphylococcus aureus, ion leaks and has notable difference compared with control group; The treatment fluid electrical conductivity of experimental group is all higher than control group; And along with the prolongation of composite aromatic aldehydes flavorant action time, experimental group electrical conductivity ascendant trend is more obvious, the difference between itself and control group electrical conductivity also increases. This shows that ion leaks and increases in cell in examination bacterium, ion is along with the prolongation of the composite spices of aldehydes action time. Infer thus, after composite spices contacts with thalline, can have a certain impact to the stability of environment in aureus cell and cell membrane, may destroy the selection permeability of somatic cells film, thereby cause plasm to exosmose, somatic cells death, reaches antibacterial object.
If cell membrane is damaged, except Na+、K+Outside plasma leaks, RNA and DNA etc. has the large biological molecule of strong absorption also can to leak subsequently at 260nm place, therefore measure OD260nmAbsorption value can be used to the degree that leaks of characterize cells content, and then the integrated degree of analysis of cells film. By measuring the leakiness that carrys out analysis of cells content through the composite aromatic aldehydes flavorant of variable concentrations staphylococcus aureus culture medium supernatant after treatment at the absorbance value at 260nm place, concrete outcome is in table 8.
The impact of the composite aromatic aldehydes spices of table 8 on aureus cell leachable burst size
Note: a. experimental result is three measuring mean value ± standard deviations
Can be found along with the composite aromatic aldehydes concentration of perfume in culture medium increases by table 8, the burst size of aureus cell leachable is rising trend, illustrate that composite aromatic aldehydes flavorant Main Function, in the cell membrane of staphylococcus aureus, has increased the permeability of cell membrane.
Thalli morphology and the ultra microstructure of staphylococcus aureus before and after processing by the composite aromatic aldehydes flavorant of field emission microscopy observation, acquired results is shown in Fig. 3. The staphylococcus aureus body decentralized photo that can find out control group (A) is to evenly, the full and smooth surface of chondritic. And the staphylococcus aureus body cell cohesion of the experimental group (B) of the composite edible aromatic aldehydes spices of process processing forms " phenomenon of uniting "; Thalline rough surface and form change, shrivelled to some extent. The cohesion of somatic cells is also the one of antifungal mechanism, can make the somatic cells of mid portion obtain nutrient from the external world after " uniting ", natural death, cracking etc., thus reach antibacterial effect.
The preparation method of staphylococcus aureus inhibitor in the present invention, it is characterized in that: container is placed on electronic balance, according to 1: 2: 8: 1 mass ratio adds Benzaldehyde,2-hydroxy, benzenpropanal, cinnamic acid and 3-(2-furyl) methacrylaldehyde successively, mixes and can use. The food substrate difference of adding according to this staphylococcus aureus inhibitor, also can add solvent (ethanol, propane diols, glycerine, water, their mixture, and edible wet goods) to make solution again and use.
Feature of the present invention is that raw materials used Dou Shi China allows the food additives that use; Composite rear minimal inhibitory concentration is 0.117mg/mL, (minimal inhibitory concentration of potassium sorbate is 5.000mg/mL to be far smaller than the minimal inhibitory concentration of Common Preservatives, the minimal inhibitory concentration of Sodium Benzoate is 10.000mg/mL), use amount can be more much smaller than traditional preservatives consumption; Because this staphylococcus aureus inhibitor is made up of spices, itself there is certain fragrance, can enrich the local flavor of product. This anticorrisive agent not only can suppress staphylococcus aureus, can also suppress Escherichia coli, pseudomonas aeruginosa, bacillus subtilis etc.; Four kinds of spices mix with different ratios, can reach 0.103mg/mL to colibacillary minimum inhibitory concentration, can reach 0.214mg/mL to the minimum inhibitory concentration of pseudomonas aeruginosa, can reach 0.234mg/mL to the minimum inhibitory concentration of bacillus subtilis.
Brief description of the drawings
The impact of the composite spices of Fig. 1 aldehydes on staphylococcus aureus growth curve
The composite spices of Fig. 2 aldehydes is on impact that in staphylococcus aureus born of the same parents, ion leaks
(A is control group to Fig. 3 staphylococcus aureus scanning electron microscope (SEM) photograph; B is composite aromatic aldehydes flavorant processed group)
Detailed description of the invention
Embodiment 1
8g2-hydroxy benzaldehyde, 16g benzenpropanal, 64g cinnamic acid, 8g3-(2-furyl) methacrylaldehyde and 4g ethanol are mixed, obtain staphylococcus aureus inhibitor. This inhibitor can be used for suppressing the staphylococcus aureus in roasting intestines.
Embodiment 2
By even to 4g2-hydroxy benzaldehyde, 8g benzenpropanal, 32g cinnamic acid, 4g3-(2-furyl) methacrylaldehyde, 2g water, 25g absolute ethyl alcohol and 25g mixed with propylene glycol, obtain staphylococcus aureus inhibitor. This inhibitor can be used for suppressing the staphylococcus aureus in pork braised in brown sauce.
Embodiment 3
80g2-hydroxy benzaldehyde, 160g benzenpropanal, 640g cinnamic acid, 80g3-(2-furyl) methacrylaldehyde, 40g mixed with propylene glycol is even, obtain staphylococcus aureus inhibitor. This inhibitor can be used for suppressing the staphylococcus aureus in mutton Chinese cassia tree soup.
Embodiment 4
By even to 4g2-hydroxy benzaldehyde, 8g benzenpropanal, 32g cinnamic acid, 4g3-(2-furyl) methacrylaldehyde and 52g mixed with propylene glycol, obtain staphylococcus aureus inhibitor. Staphylococcus aureus in the beef flavor that this inhibitor can be used for suppressing to be made by Maillard reaction.
Claims (3)
1. a staphylococcus aureus inhibitor, is characterized in that by four kinds of aromatic aldehydes flavorant composite compositions.
2. a kind of staphylococcus aureus inhibitor according to claim 1, is characterized in that by Benzaldehyde,2-hydroxy, phenylpropyl alcoholFour kinds of composite compositions of aromatic aldehydes flavorant of aldehyde, cinnamic acid and 3-(2-furyl) methacrylaldehyde, their mass ratio is 1: 2: 8: 1.
3. a kind of staphylococcus aureus inhibitor according to claim 1, it is characterized in that Benzaldehyde,2-hydroxy, benzenpropanal,Four kinds of spices of cinnamic acid and 3-(2-furyl) methacrylaldehyde were with 1: 2: 8: 1 mass ratio can directly use after mixing, and also can adoptEthanol, propane diols, glycerine, water, their mixture, edible oil are that solvent is made solution use.
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Cited By (1)
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| CN106420734A (en) * | 2016-09-22 | 2017-02-22 | 河南科技学院 | Scavenger for killing persister resting cells of staphylococcus aureus |
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| CN101411538A (en) * | 2008-11-14 | 2009-04-22 | 广东工业大学 | Spice composition for inhibiting food spoilage microorganisms |
| CN102150922A (en) * | 2011-01-24 | 2011-08-17 | 广东工业大学 | Plant essential oil composition for killing harmful bacteria of uncooked food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106420734A (en) * | 2016-09-22 | 2017-02-22 | 河南科技学院 | Scavenger for killing persister resting cells of staphylococcus aureus |
| CN106420734B (en) * | 2016-09-22 | 2019-08-02 | 河南科技学院 | A kind of scavenger for killing staphylococcus aureus persister rest cell |
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Application publication date: 20160525 |