CN105624201A - Process for preparing natural green persimmon dye based on bacillus subtilis fermentation method and application of obtained dye - Google Patents
Process for preparing natural green persimmon dye based on bacillus subtilis fermentation method and application of obtained dye Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
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- 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
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- D—TEXTILES; PAPER
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Abstract
The invention provides a process for preparing natural green persimmon dye based on a bacillus subtilis fermentation method and application of the obtained dye, belongs to the field of preparation and application of the natural dye, and particularly relates to the process for preparing the natural green persimmon dye based on a fermentation method and application of the obtained dye. A saccharomycete fermentation mode is adopted, carbohydrate constituents are completely decomposed and converted into ethyl alcohol while the green persimmon dye is extracted, and the phenomenon of wall sticking, caused by the fact that the proportion of sugar in extract is too high in the following drying process, of a drying machine is avoided. The green persimmon extract is obtained in a bacillus subtilis fermentation environment, and a byproduct generated through bacillus subtilis fermentation and the green persimmon extract coordinate on the aspect of preventing and treating anthracnose. The extract achieves bacterium resistance and ultraviolet resistance properties after dyeing fabric.
Description
Technical field
The invention belongs to natural dyestuff Synthesis and applications field, it is specifically related to a kind of adopt the fermentation method blue or green technique of persimmon natural dyestuff of preparation and the application of gained dyestuff.
Background technology
Natural dyestuff taking its natural pollution-free, unique character just soft etc. in the prebiotic health care of human body and color is known as masses gradually. Chinese medicinal materials all taken from by the natural dyestuff generally selected, in dyeing and finishing process, and dyestuff and the same dye fabric of Hubeiwan one so that not only color and luster is unique for fabric, nature, and has the additional function such as the health care such as skin care, expelling parasite, optimization life more.
Persimmon tree is Ebenaceae berry fruit temperate zone deciduous fruit tree, originates in China, in China's plantation history of existing more than 1,000 year. Current China cultivated area is maximum, and persimmon fruit output is maximum. The tender succulence of persimmon, sweetness are tasty and refreshing, nutritious, have sweet persimmon and puckery persimmon two kinds, and sweet persimmon can be eaten raw, it is also possible to cooking dried persimmon, persimmon vinegar, persimmon wine etc., persimmon leaf can cook persimmon tea; Puckery persimmon not directly eats, it is necessary to through taking away the puckery taste process. Containing a large amount of tannin in not mature persimmon. Tannin, also known as tannic acid, is polyphenol polymer, is a kind of be polymerized polyphenol polymer by catechol etc., and the phenolic hydroxyl group containing many ortho positions, thus has many specific functions. Being present in persimmon fruit makes it be that the aldehydes matter of astringent taste is called persimmon tannin (kakitannin).
At present, persimmon tannin is mainly derived from natural extract or chemosynthesis. The traditional common method extracting persimmon tannin mainly contains that acid is carried, alkali is carried and water extraction etc., wherein in the majority with hot water extraction, and acid, alkaline extraction all can destroy the structure of persimmon tannin, and are unfavorable for that subsequent purification uses; And the extraction yield of hot water extraction is general lower, it is difficult to meet Production requirement. General after water or ethanol-extracted, will through series flow processs such as absorption, drip washing, wash-outs fully after extracting solution concentrating under reduced pressure, particularly need with distilled water repeatedly drip washing to elutant phend-sulphuric acid inspection do not measure sugar, operating process is loaded down with trivial details, otherwise owing to persimmon tannin concentrated solution sugary part ratio is too high in later stage drying process, drying machine " sticky wall " is serious, cannot reach dry materials powdery solid state.
Summary of the invention
Technical problem to be solved by this invention is: the extracting method providing a kind of blue or green persimmon natural dyestuff, problems when avoiding extracting blue or green persimmon dye technology in prior art, the problem includes: the problem of " operate part loaded down with trivial details, sugared and be difficult to removing ", provides the application of the blue or green persimmon dyestuff that this technique a kind of extracts simultaneously.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of technique based on the blue or green persimmon natural dyestuff of fermentation of bacillus subtilis method preparation, and concrete steps are:
(1) blue or green persimmon is carried out stalk, washing pre-treatment,
Blue or green persimmon of the present invention is mainly the blue or green persimmon of nature shedding, and the foreign material such as soil can be infected with in blue or green persimmon top layer, so after obtaining raw material, it is necessary to it is carried out the pre-treatment such as stalk, washing,
(2) (it is crushed to 0.5��0.8cm by step (1) is pulverized through pretreated blue or green persimmon3Granular size), solid and juice are together moved in container, add water after just flooding persimmon, at 60��70 DEG C, gained mixed solution is carried out sterilising treatment 30min, in mixed solution, add subtilis experimental bacteria liquid again after being cooled to normal temperature (25 DEG C) and stir even, regulate fermentation pH=7.5��8, and after fermenting 3��4 days in 37 �� 2 DEG C of temperature ranges, remove solids with strainer filtering, filtrate is continued fermentation 1 day, obtain the blue or green natural dye liquor of persimmon
Wherein, fastening in throwing material pass, be 1000 �� 20g through pretreated blue or green persimmon in the step (1) through pulverizing, what add is 1900g for flooding the water of persimmon, the volume of the subtilis experimental bacteria liquid added in mixed solution is 100mL, and bacteria concentration is 2 �� 109CFU/mL��1 �� 1010CFU/mL,
Here, the preparation technology of subtilis experimental bacteria liquid is: get subtilis cryopreservation tube one, normal temperature (25 DEG C) is got bacteria suspension with transfering loop and is seeded on nutrient agar plate with method of scoring, cultivate 22h at 37 �� 2 DEG C after melting; Getting colonies typical again from culture dish is seeded in nutrient agar slant tube, cultivates 22h at 37 �� 2 DEG C, is stored in refrigerator by this slant tube (5��10 DEG C), as preservation bacterium; Get this preservation bacterium with transfering loop, it is inoculated on agar culture plate with method of scoring, at 37 �� 2 DEG C, cultivate 24h obtain colonies typical (using in a week); Get this colonies typical in 100mL nutrient broth, at 37 �� 2 DEG C, cultivate 24h obtain subtilis experimental bacteria liquid,
In step (2), after adopting strainer filtering to remove solids, then the object that filtrate continues to ferment 1 day is: sugar in fermented liquid is reduced further, even substantially removes,
For the natural dye liquor of blue or green persimmon obtained in step (2), it is possible to obtain blue or green persimmon extract powder by the method for lyophilize, and seal and keep in Dark Place.
Present invention also offers the application of the blue or green persimmon dyestuff that a kind of above-mentioned preparation method obtains, namely this green grass or young crops persimmon dyestuff is adopted to be dyeed by fabric, concrete dyeing is: blue or green persimmon extract powder obtained above is added deionization dilution with water, obtain uniform diluent, after regulating the pH of diluent, the fabric of cleaning is immersed in diluent, fabric is dyeed, wash after dyeing and dry, obtain DYED FABRICS
Here fabric is real silk fabric or linen,
Wherein, the mass concentration of blue or green persimmon extract powder in diluent is 1.0��1.5%, the pH regulating diluent is 3��5, parameter when being dyeed by fabric is: bath raio 1:15��25, dyeing temperature 65��75 DEG C, dyeing time are 35��50 minutes, and the fabric after upper dye has excellent anti-microbial property and uvioresistant performance.
Present invention also offers the blue or green persimmon dyestuff that a kind of above-mentioned preparation method obtains and preventing and treating the application in anthrax, be specially: blue or green persimmon extract powder is made into the aqueous solution that Solute mass fraction is 3��5%, fruit is sprayed; Or using fruit as controlling object, it is wrapped in based on the DYED FABRICS of blue or green persimmon extract powder as dyestuff on fruit.
The useful effect of the present invention is: due to persimmon fruit in except required effective constituent, also comprise the main soluble components such as sugar, acid and pectin, therefore the present invention adopts the mode of saccharomycetes to make fermentation, it is alcohol by thorough for carbohydrate content decomposition and inversion while extracting blue or green persimmon dyestuff, avoids drying machine " sticky wall " phenomenon that is too high due to part ratio sugary in extract in follow-up drying process and that cause.
When blue or green persimmon extract prepared by the present invention uses as natural dyestuff, avoid organic chemistry dyestuff to the infringement of human body skin, and there is excellent dye uptake and fastness; And dyestuff itself has good antibacterial, uvioresistant characteristic, after fabric is carried out upper dye, give antibacterial fabric performance, uvioresistant performance.
The present invention obtains blue or green persimmon extract under fermentation of bacillus subtilis environment, after fermentation ends without the need to extracting solution is carried out heat sterilization and the operation refiltered, save operation, not only and do not affect the use value of blue or green persimmon extract itself, and the by product of fermentation of bacillus subtilis also there occurs with green grass or young crops persimmon extract and preventing and treating the synergy in anthrax.
Embodiment
Embodiment 1
The preparation technology of nutrient broth:
Peptone 10g, extracted beef powder 3g, sodium-chlor 5g are dissolved in 1000mL distilled water, after dissolving after 121 DEG C of autoclaving 15min, are down to normal temperature (25 DEG C), obtain nutrient broth;
The preparation technology of subtilis experimental bacteria liquid is:
Getting subtilis cryopreservation tube one, normal temperature (25 DEG C) is got bacteria suspension with transfering loop and is seeded on nutrient agar plate with method of scoring, cultivate 22h at 37 DEG C after melting; Getting colonies typical again from culture dish is seeded in nutrient agar slant tube, cultivates 22h at 37 DEG C, is stored in refrigerator by this slant tube (5 DEG C), as preservation bacterium; Get this preservation bacterium with transfering loop, it is inoculated on agar culture plate with method of scoring, at 37 DEG C, cultivate 24h obtain colonies typical; Get this colonies typical immediately in the above-mentioned nutrient broth of 100mL, at 37 DEG C, cultivate 24h obtain subtilis experimental bacteria liquid.
The extraction of blue or green persimmon natural dyestuff:
(1) blue or green persimmon is carried out the foreign material such as stalk, washing pre-treatment, the soil that the blue or green persimmon top layer of removal is infected with;
(2) it is crushed to 0.5��0.8cm by step (1) through pretreated blue or green persimmon 1000g3Granular size, solid and juice are together moved to, in container, after the 1900g that adds water just floods persimmon, after gained mixed solution being carried out sterilising treatment at 70 DEG C, adding bacteria concentration in this mixed solution again after being cooled to normal temperature (25 DEG C) is 5 �� 109The subtilis experimental bacteria liquid 100mL of CFU/mL also stirs even, regulate fermentation pH=7.5, and after ferment at 37 DEG C of temperature 4 days (96 hours), solids is removed with strainer filtering, filtrate is continued at 37 DEG C fermentation 1 day, obtain the blue or green natural dye liquor of persimmon, obtain blue or green persimmon extract powder by the method for lyophilize, and seal and keep in Dark Place.
Dyeing:
Blue or green persimmon extract powder obtained above is added deionization dilution with water, obtain the even diluent that blue or green persimmon extract powder mass concentration is 1.5%, the pH regulating diluent is 4, being immersed in diluent by flax sheet of cleaning; flax sheet is dyeed 45 minutes at being 1:20,70 DEG C by bath raio, washing after dyeing is also dried at 70 DEG C; obtaining silver gray DYED FABRICS, concrete use properties is as shown in table 1.
Table 1
Colour fastness to rubbing presses GB/T3920-2008 " textile color stability test colour fastness to rubbing " test;
Resistance to WASHING COLOR FASTNESS is tested by GB/T3921-2008 " textile color stability tests resistance to WASHING COLOR FASTNESS ";
Colour fastness to light presses GB/T8426-1998 " textile color stability test colour fastness to light " test;
UV resistance ability presses GB/T18830-2009 " evaluation of textiles UV resistance performance " test;
The mensuration of color depth (K/S value): by DYED FABRICS folding twice (four layers), adopts DatacolorSF60OX Computer color testing color matching instrument to measure the K/S value of DYED FABRICS at �� max place, and each sample is surveyed four times and averaged.
To the DYED FABRICS obtained in the present embodiment, carry out the detection of anti-microbial property before and after dyeing:
The DYED FABRICS obtained in the present embodiment is cut into the circle that diameter is 2cm, flax sheet of the phase same specification being unstained also is cut into, as blank sample, the circle that diameter is 2cm, for subsequent use,
Then GB/T20944.2 2007 agar plate diffusion process is pressed, by the solid Nutrient medium for preparing at 121 DEG C of high-temperature sterilization 20min, pour into while hot in watch-glass and cool, intestinal bacteria are coated after condensation, flax sheet after dyeing and blank sample are tightly attached in solid Nutrient medium, cultivating 18h in incubator, observing the DYED FABRICS obtained in the present embodiment is 85% to the antibiotic rate of intestinal bacteria, and the bacteriostasis rate of intestinal bacteria is only 12% by flax sheet blank sample.
Comparative example 1
(compared with embodiment 1, fermentation of bacillus subtilis extraction process traditionally in comparative example 1, has carried out " heat sterilization also refilters " operation to extracting solution after fermentation)
The preparation technology of subtilis experimental bacteria liquid is with embodiment 1;
The extraction of blue or green persimmon natural dyestuff:
(1) blue or green persimmon is carried out the foreign material such as stalk, washing pre-treatment, the soil that the blue or green persimmon top layer of removal is infected with;
(2) it is crushed to 0.5��0.8cm by step (1) through pretreated blue or green persimmon 1000g3Granular size, solid and juice are together moved to, in container, after the 1900g that adds water just floods persimmon, after gained mixed solution being carried out sterilising treatment at 70 DEG C, adding bacteria concentration in this mixed solution again after being cooled to normal temperature (25 DEG C) is 5 �� 109The subtilis experimental bacteria liquid 100mL of CFU/mL also stirs even, regulate fermentation pH=7.5, and after ferment at 37 DEG C of temperature 4 days (96 hours), remove solids with strainer filtering, filtrate is continued at 37 DEG C fermentation 1 day, then by filtrate in 70 DEG C of heat sterilization 10min, and with 80 order filter cloth initial filters, the multiple elimination of Medium speed filter paper except thalline and partial suspended thing, obtain the blue or green natural dye liquor of persimmon, obtain blue or green persimmon extract powder by the method for lyophilize, and seal and keep in Dark Place.
Dyeing is such as embodiment 1.
Comparative example 2
(compared with embodiment 1, comparative example 2 adopts conventional " alkaline extraction " method to be extracted by blue or green persimmon)
The extraction of blue or green persimmon natural dyestuff:
(1) blue or green persimmon is carried out the foreign material such as stalk, washing pre-treatment, the soil that the blue or green persimmon top layer of removal is infected with;
(2) it is crushed to 0.5��0.8cm by step (1) through pretreated blue or green persimmon3Granular size, and be immersed in the soda ash aqueous solution that pH is 9, solid-liquid ratio is 1:50g/ml, return stirring 40min, cooling, filters, isolating filtrate, the filtrate obtained carries out lyophilize and obtains blue or green persimmon extract powder, in drying process, has there is " sticky wall " phenomenon in drying machine.
Dyeing is such as embodiment 1.
Comparative example 3
(compared with embodiment 1, comparative example 3 adopts conventional " ethanol-extracted " method to be extracted by blue or green persimmon)
The extraction of blue or green persimmon natural dyestuff:
(1) blue or green persimmon is carried out the foreign material such as stalk, washing pre-treatment, the soil that the blue or green persimmon top layer of removal is infected with;
(2) it is crushed to 0.5��0.8cm by step (1) through pretreated blue or green persimmon3Granular size, and be immersed in that pH is 9, concentration of volume percent is refluxing extraction in 50% aqueous ethanolic solution, the mass ratio of blue or green persimmon particle and aqueous ethanolic solution is 1: 40; Extracting solution is warming up to 90 DEG C, insulation 1.5h; Filtering and the filtrate obtained carries out lyophilize and obtains blue or green persimmon extract powder, in drying process, has there is " sticky wall " phenomenon in drying machine.
Dyeing is such as embodiment 1.
Comparative example 4
(compared with embodiment 1, comparative example 4 adopts the blue or green persimmon dyestuff extract of saccharomyces cerevisiae fermenting extraction process preparation)
The preparation technology of saccharomyces cerevisiae experimental bacteria liquid is: get saccharomyces cerevisiae cryopreservation tube one, and normal temperature (25 DEG C) is got bacteria suspension with transfering loop and is seeded on nutrient agar plate with method of scoring, cultivate 22h at 37 DEG C after melting; Getting colonies typical again from culture dish is seeded in nutrient agar slant tube, cultivates 22h at 37 DEG C, is stored in refrigerator by this slant tube (5 DEG C), as preservation bacterium; Get this preservation bacterium with transfering loop, it is inoculated on agar culture plate with method of scoring, at 37 DEG C, cultivate 24h obtain colonies typical; Get this colonies typical immediately in 100mL nutrient broth, at 37 DEG C, cultivate 24h obtain saccharomyces cerevisiae experimental bacteria liquid.
The extraction of blue or green persimmon natural dyestuff:
(1) blue or green persimmon is carried out the foreign material such as stalk, washing pre-treatment, the soil that the blue or green persimmon top layer of removal is infected with;
(2) it is crushed to 0.5��0.8cm by step (1) through pretreated blue or green persimmon 1000g3Granular size, solid and juice are together moved to, in container, after the 1900g that adds water just floods persimmon, after gained mixed solution being carried out sterilising treatment at 70 DEG C, adding bacteria concentration in this mixed solution again after being cooled to normal temperature (25 DEG C) is 5 �� 109The saccharomyces cerevisiae experimental bacteria liquid 100mL of CFU/mL also stirs even, regulate fermentation pH=7.5, and after ferment at 37 DEG C of temperature 4 days (96 hours), solids is removed with strainer filtering, filtrate is continued at 37 DEG C fermentation 1 day, obtain the blue or green natural dye liquor of persimmon, obtain blue or green persimmon extract powder by the method for lyophilize, and seal and keep in Dark Place.
Dyeing is such as embodiment 1.
Anthrax control experiment 1:
Controlling object: oranges and tangerines anthrax
Means of prevention: the blue or green persimmon extract powder of preparation in above-described embodiment 1, comparative example 1, comparative example 2, comparative example 3, comparative example 4 is all made into the aqueous solution that Solute mass fraction is 4%, the aqueous solution getting each blue or green persimmon extract is 500ml, after respectively 100kg citrusfruit evenly being sprayed, naturally ventilated dry;
Again respectively by 104The anthrax bacteria spore suspension 500ml of cfu/ml evenly sprays in each oranges and tangerines surface through above-mentioned process, and under being placed in room temperature, (25 DEG C) storage is observed.
In contrast, replacing the blue or green persimmon solution of extract in each embodiment to be sprayed by 100kg citrusfruit with 500ml distilled water, all the other experimental procedures are constant.
Through the observation of 15 days, through the blue or green persimmon solution of extract of above each embodiment, comparative example, and in reference examples, the anthrax onset state of the handled citrusfruit crossed of distilled water is as shown in table 2:
Table 2
Anthrax control experiment 2:
Controlling object: oranges and tangerines anthrax
Means of prevention: the citrusfruit of 10kg maturation is wrapped up (first according to the size of citrusfruit by flax sheet become based on dye on blue or green persimmon extract respectively that obtain in above-described embodiment 1, comparative example 1, comparative example 2, comparative example 3, comparative example 4, DYED FABRICS is cut into suitable size, respectively each citrusfruit is wrapped up again, citrusfruit can be realized two layers of parcel by control each piece of fabric getting off of cutting just), and the upper mark of work;
Get the citrusfruit of 10kg maturation again, adopt blank flax sheet of no dyeing to carry out wrapping up (being two layers of parcel equally), as blank;
Adopt the 10 of 50ml respectively4The anthrax bacteria spore suspension of cfu/ml evenly sprays respectively on above-mentioned every mature orange fruit being wrapped, and (25 DEG C) storage under these fruits are placed in room temperature, removing parcel cloth after 15 days to observe, the anthrax onset state of every citrusfruit is as shown in table 3:
Table 3
Claims (8)
1. the technique based on the blue or green persimmon natural dyestuff of fermentation of bacillus subtilis method preparation, it is characterised in that: the concrete steps of described technique are:
(1) blue or green persimmon is carried out stalk, washing pre-treatment;
(2) pulverize in step (1) through pretreated blue or green persimmon, solid and juice are together moved in container, add water after just flooding persimmon, at 60��70 DEG C, gained mixed solution is carried out sterilising treatment, in mixed solution, add subtilis experimental bacteria liquid again after being cooled to normal temperature and stir even, regulate fermentation pH=7.5��8, and after fermenting 3��4 days in 37 �� 2 DEG C of temperature ranges, remove solids with strainer filtering, filtrate is continued fermentation 1 day, obtain the blue or green natural dye liquor of persimmon;
(3) the natural dye liquor of blue or green persimmon obtained in step (2) is obtained blue or green persimmon extract powder by the method for lyophilize, and seal and keep in Dark Place.
2. the technique of the blue or green persimmon natural dyestuff of preparation as claimed in claim 1, it is characterised in that: in step (2), 0.5��0.8cm will be crushed to through pretreated blue or green persimmon3Granular size.
3. the technique of the blue or green persimmon natural dyestuff of preparation as claimed in claim 1, it is characterized in that: step (2) is fastened in throwing material pass, in step (1) through pulverizing through pretreated blue or green persimmon be 1000 �� 20g, what add is 1900g for flooding the water of persimmon, the volume of the subtilis experimental bacteria liquid added in mixed solution is 100mL, and the bacteria concentration in described experimental bacteria liquid is 2 �� 109CFU/mL��1 �� 1010CFU/mL��
4. the technique of the blue or green persimmon natural dyestuff of preparation as claimed in claim 1, it is characterised in that: the preparation technology of the subtilis experimental bacteria liquid described in step (2) is,
Getting subtilis cryopreservation tube one, normal temperature is got bacteria suspension with transfering loop and is seeded on nutrient agar plate with method of scoring, cultivate 22h at 37 �� 2 DEG C after melting; Getting colonies typical again from culture dish is seeded in nutrient agar slant tube, cultivates 22h, be stored in refrigerator by this slant tube at 37 �� 2 DEG C, as preservation bacterium; Get this preservation bacterium with transfering loop, it is inoculated on agar culture plate with method of scoring, at 37 �� 2 DEG C, cultivate 24h obtain colonies typical; Get this colonies typical in 100mL nutrient broth, at 37 �� 2 DEG C, cultivate 24h obtain subtilis experimental bacteria liquid.
5. the application of the blue or green persimmon natural dyestuff obtained such as Claims 1-4 arbitrary preparation technology, it is characterised in that: described in be applied as, adopt this green grass or young crops persimmon natural dyestuff to be dyeed by fabric, concrete dyeing is,
Blue or green persimmon extract powder obtained above is added deionization dilution with water, obtain uniform diluent, after regulating the pH of diluent, the fabric of cleaning is immersed in described diluent fabric is dyeed, wash after dyeing and dry, obtain DYED FABRICS.
6. the application of blue or green persimmon natural dyestuff as claimed in claim 5, it is characterized in that: the mass concentration of blue or green persimmon extract powder in diluent is 1.0��1.5%, the pH regulating diluent is 3��5, parameter when being dyeed by fabric is, bath raio 1:15��25, dyeing temperature 65��75 DEG C, dyeing time are 35��50 minutes.
7. the application of blue or green persimmon natural dyestuff as claimed in claim 5, it is characterised in that: described fabric is real silk fabric or linen.
8. the application in anthrax prevented and treated by the blue or green persimmon natural dyestuff obtained such as Claims 1-4 arbitrary preparation technology, it is characterized in that: be specially, blue or green persimmon extract powder is made into the aqueous solution that Solute mass fraction is 3��5%, fruit is sprayed; Or using fruit as controlling object, it is wrapped in based on the DYED FABRICS of blue or green persimmon extract powder as dyestuff on fruit.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109944091A (en) * | 2019-04-15 | 2019-06-28 | 北京植染时蓝文化创意有限公司 | A kind of method and persimmon paint printing product of the printing and dyeing of persimmon paint bushing |
| CN110123945A (en) * | 2019-05-21 | 2019-08-16 | 四川农业大学 | A kind of process using bacillus subtilis solid state fermentation rhizoma polygonati |
| CN110656511A (en) * | 2019-10-29 | 2020-01-07 | 樊俊国 | Persimmon dyeing method |
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| CN110123945A (en) * | 2019-05-21 | 2019-08-16 | 四川农业大学 | A kind of process using bacillus subtilis solid state fermentation rhizoma polygonati |
| CN110656511A (en) * | 2019-10-29 | 2020-01-07 | 樊俊国 | Persimmon dyeing method |
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