CN105661252A - Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods - Google Patents
Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods Download PDFInfo
- Publication number
- CN105661252A CN105661252A CN201610039721.2A CN201610039721A CN105661252A CN 105661252 A CN105661252 A CN 105661252A CN 201610039721 A CN201610039721 A CN 201610039721A CN 105661252 A CN105661252 A CN 105661252A
- Authority
- CN
- China
- Prior art keywords
- extract
- parts
- antiseptic
- bacteriostatic agent
- fructus
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 230000002421 anti-septic effect Effects 0.000 title claims abstract description 18
- 239000000022 bacteriostatic agent Substances 0.000 title abstract 5
- 244000068988 Glycine max Species 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 title abstract 3
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 239000000284 extract Substances 0.000 claims abstract description 98
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 21
- 229940045955 star anise extract Drugs 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims description 18
- 235000021110 pickles Nutrition 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 13
- 241000628997 Flos Species 0.000 claims description 9
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 6
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 240000004510 Agastache rugosa Species 0.000 abstract 1
- 244000141218 Alpinia officinarum Species 0.000 abstract 1
- 241001127714 Amomum Species 0.000 abstract 1
- 241000205585 Aquilegia canadensis Species 0.000 abstract 1
- 235000007650 Aralia spinosa Nutrition 0.000 abstract 1
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241000244365 Ligusticum sinense Species 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 241000951473 Schizonepeta Species 0.000 abstract 1
- 240000000278 Syzygium polyanthum Species 0.000 abstract 1
- 235000008089 Syzygium polyanthum Nutrition 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 235000020230 cinnamon extract Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 229940072117 fennel extract Drugs 0.000 abstract 1
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 6
- RDOXTESZEPMUJZ-UHFFFAOYSA-N anisole Chemical compound COC1=CC=CC=C1 RDOXTESZEPMUJZ-UHFFFAOYSA-N 0.000 description 6
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 6
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 208000001848 dysentery Diseases 0.000 description 5
- 239000000341 volatile oil Substances 0.000 description 5
- LHXDLQBQYFFVNW-UHFFFAOYSA-N Fenchone Chemical compound C1CC2(C)C(=O)C(C)(C)C1C2 LHXDLQBQYFFVNW-UHFFFAOYSA-N 0.000 description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 4
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005792 Geraniol Substances 0.000 description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- AXMVYSVVTMKQSL-UHFFFAOYSA-N UNPD142122 Natural products OC1=CC=C(C=CC=O)C=C1O AXMVYSVVTMKQSL-UHFFFAOYSA-N 0.000 description 3
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 3
- 229940117916 cinnamic aldehyde Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940113087 geraniol Drugs 0.000 description 3
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 3
- 229940087305 limonene Drugs 0.000 description 3
- 235000001510 limonene Nutrition 0.000 description 3
- UZKWTJUDCOPSNM-UHFFFAOYSA-N methoxybenzene Substances CCCCOC=C UZKWTJUDCOPSNM-UHFFFAOYSA-N 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- USDOQCCMRDNVAH-KKUMJFAQSA-N β-cadinene Chemical compound C1C=C(C)C[C@H]2[C@H](C(C)C)CC=C(C)[C@@H]21 USDOQCCMRDNVAH-KKUMJFAQSA-N 0.000 description 3
- LHXDLQBQYFFVNW-XCBNKYQSSA-N (+)-Fenchone Natural products C1C[C@]2(C)C(=O)C(C)(C)[C@H]1C2 LHXDLQBQYFFVNW-XCBNKYQSSA-N 0.000 description 2
- OPFTUNCRGUEPRZ-QLFBSQMISA-N (-)-beta-elemene Chemical compound CC(=C)[C@@H]1CC[C@@](C)(C=C)[C@H](C(C)=C)C1 OPFTUNCRGUEPRZ-QLFBSQMISA-N 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 2
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 2
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- OIGWAXDAPKFNCQ-UHFFFAOYSA-N 4-isopropylbenzyl alcohol Chemical compound CC(C)C1=CC=C(CO)C=C1 OIGWAXDAPKFNCQ-UHFFFAOYSA-N 0.000 description 2
- -1 8-cineole Natural products 0.000 description 2
- SCCDQYPEOIRVGX-UHFFFAOYSA-N Acetyleugenol Chemical compound COC1=CC(CC=C)=CC=C1OC(C)=O SCCDQYPEOIRVGX-UHFFFAOYSA-N 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 2
- 241000186216 Corynebacterium Species 0.000 description 2
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 2
- ZFMSMUAANRJZFM-UHFFFAOYSA-N Estragole Chemical compound COC1=CC=C(CC=C)C=C1 ZFMSMUAANRJZFM-UHFFFAOYSA-N 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 241000589902 Leptospira Species 0.000 description 2
- ZYEMGPIYFIJGTP-UHFFFAOYSA-N O-methyleugenol Chemical compound COC1=CC=C(CC=C)C=C1OC ZYEMGPIYFIJGTP-UHFFFAOYSA-N 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 241000531795 Salmonella enterica subsp. enterica serovar Paratyphi A Species 0.000 description 2
- 241000607626 Vibrio cholerae Species 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 2
- 229930016911 cinnamic acid Natural products 0.000 description 2
- 235000013985 cinnamic acid Nutrition 0.000 description 2
- 206010013023 diphtheria Diseases 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 229930006735 fenchone Natural products 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- VCCRNZQBSJXYJD-UHFFFAOYSA-N galangin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=CC=C1 VCCRNZQBSJXYJD-UHFFFAOYSA-N 0.000 description 2
- 238000000338 in vitro Methods 0.000 description 2
- 235000008777 kaempferol Nutrition 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical group CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 2
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 2
- 150000007875 phellandrene derivatives Chemical class 0.000 description 2
- ZMQAAUBTXCXRIC-UHFFFAOYSA-N safrole Chemical compound C=CCC1=CC=C2OCOC2=C1 ZMQAAUBTXCXRIC-UHFFFAOYSA-N 0.000 description 2
- USDOQCCMRDNVAH-UHFFFAOYSA-N sigma-cadinene Natural products C1C=C(C)CC2C(C(C)C)CC=C(C)C21 USDOQCCMRDNVAH-UHFFFAOYSA-N 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical compound COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 2
- OPFTUNCRGUEPRZ-UHFFFAOYSA-N (+)-beta-Elemen Natural products CC(=C)C1CCC(C)(C=C)C(C(C)=C)C1 OPFTUNCRGUEPRZ-UHFFFAOYSA-N 0.000 description 1
- WTARULDDTDQWMU-RKDXNWHRSA-N (+)-β-pinene Chemical compound C1[C@H]2C(C)(C)[C@@H]1CCC2=C WTARULDDTDQWMU-RKDXNWHRSA-N 0.000 description 1
- GRWFGVWFFZKLTI-IUCAKERBSA-N (-)-α-pinene Chemical compound CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- DYLIWHYUXAJDOJ-OWOJBTEDSA-N (e)-4-(6-aminopurin-9-yl)but-2-en-1-ol Chemical compound NC1=NC=NC2=C1N=CN2C\C=C\CO DYLIWHYUXAJDOJ-OWOJBTEDSA-N 0.000 description 1
- 125000002006 1,8-cineol group Chemical group 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N 1,8-cineole Natural products C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- KPNHONAEPLEAJL-UHFFFAOYSA-N 2-methoxy-3-phenylprop-2-enal Chemical compound COC(C=O)=CC1=CC=CC=C1 KPNHONAEPLEAJL-UHFFFAOYSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- SRWKSFRBHIWJSD-UHFFFAOYSA-N 6-cyclohexylhexan-1-ol Chemical compound OCCCCCCC1CCCCC1 SRWKSFRBHIWJSD-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 241001480043 Arthrodermataceae Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193738 Bacillus anthracis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- GQODBWLKUWYOFX-UHFFFAOYSA-N Isorhamnetin Natural products C1=C(O)C(C)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 GQODBWLKUWYOFX-UHFFFAOYSA-N 0.000 description 1
- 241000222065 Lycoperdon Species 0.000 description 1
- 241001460074 Microsporum distortum Species 0.000 description 1
- 241000235042 Millerozyma farinosa Species 0.000 description 1
- 241000187479 Mycobacterium tuberculosis Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000768494 Polymorphum Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 241000293871 Salmonella enterica subsp. enterica serovar Typhi Species 0.000 description 1
- 241000235347 Schizosaccharomyces pombe Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000193998 Streptococcus pneumoniae Species 0.000 description 1
- 241000193990 Streptococcus sp. 'group B' Species 0.000 description 1
- 241000223238 Trichophyton Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- QMAYBMKBYCGXDH-UHFFFAOYSA-N alpha-amorphene Natural products C1CC(C)=CC2C(C(C)C)CC=C(C)C21 QMAYBMKBYCGXDH-UHFFFAOYSA-N 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- 229940011037 anethole Drugs 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000001716 anti-fugal effect Effects 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229940095076 benzaldehyde Drugs 0.000 description 1
- CFODZAHYZHEABM-UHFFFAOYSA-N benzaldehyde 2-methoxy-4-prop-2-enylphenol Chemical compound C=1(C(O)=CC=C(CC=C)C1)OC.C(C1=CC=CC=C1)=O CFODZAHYZHEABM-UHFFFAOYSA-N 0.000 description 1
- 229960002903 benzyl benzoate Drugs 0.000 description 1
- 229960005233 cineole Drugs 0.000 description 1
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 description 1
- CCRCUPLGCSFEDV-UHFFFAOYSA-N cinnamic acid methyl ester Natural products COC(=O)C=CC1=CC=CC=C1 CCRCUPLGCSFEDV-UHFFFAOYSA-N 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000037304 dermatophytes Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- CIPSYTVGZURWPT-UHFFFAOYSA-N galangin Natural products OC1=C(Oc2cc(O)c(O)cc2C1=O)c3ccccc3 CIPSYTVGZURWPT-UHFFFAOYSA-N 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- 235000008800 isorhamnetin Nutrition 0.000 description 1
- IZQSVPBOUDKVDZ-UHFFFAOYSA-N isorhamnetin Chemical compound C1=C(O)C(OC)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 IZQSVPBOUDKVDZ-UHFFFAOYSA-N 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- CCRCUPLGCSFEDV-BQYQJAHWSA-N methyl trans-cinnamate Chemical compound COC(=O)\C=C\C1=CC=CC=C1 CCRCUPLGCSFEDV-BQYQJAHWSA-N 0.000 description 1
- 229940116837 methyleugenol Drugs 0.000 description 1
- PRHTXAOWJQTLBO-UHFFFAOYSA-N methyleugenol Natural products COC1=CC=C(C(C)=C)C=C1OC PRHTXAOWJQTLBO-UHFFFAOYSA-N 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- KKVZAVRSVHUSPL-UHFFFAOYSA-N o-methoxycinnamic aldehyde Natural products COC1=CC=CC=C1C=CC=O KKVZAVRSVHUSPL-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- SUYJZKRQHBQNCA-UHFFFAOYSA-N pinobanksin Natural products O1C2=CC(O)=CC(O)=C2C(=O)C(O)C1C1=CC=CC=C1 SUYJZKRQHBQNCA-UHFFFAOYSA-N 0.000 description 1
- 235000002378 plant sterols Nutrition 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 229940031000 streptococcus pneumoniae Drugs 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 229940116411 terpineol Drugs 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods.The antiseptic bacteriostatic agent is prepared from cassia bark extract, fennel extract, star anise extract, Ligusticum chuanxiong Hort.extract, wrinkled gianthyssop herb extract, laurel leaf extract, fineleaf schizonepeta herb extract, honeysuckle flower extract, cinnamon extract, perilla herb extract, tsaoko amomum fruit extract, lesser galangal rhizome extract and pricklyash peel extract by means of compounding.The antiseptic bacteriostatic agent does not affect food flavor, is natural and safe and is a highly practical biological food antiseptic bacteriostatic agent capable of inhibiting mould commonly seen in the soybean sauce and pickled vegetables.
Description
Technical field
The present invention relates to a kind of food additive, be specifically related to a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food.
Background technology
According to estimates, the whole world there are about the food of 10%～20% every year and is lost in various corruption, and food spoilage not only can make food lose nutritive value, also can cause alimentary toxicosis. Adding food preservative is a kind of method extending the food preservation time limit, and what use both at home and abroad at present is mostly anti-corruption dose of chemosynthesis, and human body is had certain toxic action by it. Therefore develop efficiency natural, safety non-toxic, stable performance, wide spectrum food additive particularly important.
Mildew it is said that in general, the corruption of soy sauce pickles shows as soy sauce pickles, show as the Mycoderma producing one layer of white or Lycoperdon polymorphum Vitt on its surface. This based food occur more for salt-toler ant yeast, such as pichia farinose, the inferior Dbaly yeast of the Chinese, Lu Shi combining yeast, salt raw combining yeast, aldehyde yeast, schizosaccharomyces pombe, beer yeast etc.
Summary of the invention
It is an object of the invention to, for prior art, it is provided that a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food.
For achieving the above object, the present invention takes techniques below scheme: a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food by Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, Fructus Foeniculi extract, star anise extract, Oleum Linderae extract, Herba Pogostemonis extract, Herba Pelargonii Graveolentis extract, Herba Schizonepetae extract, Flos Lonicerae extract, Folium perillae extract, Fructus Tsaoko extract, Rhizoma Alpiniae Officinarum extract, Fructus Zanthoxyli extract is composite forms.
Further, described a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10～12 parts, Fructus Foeniculi extract 3～5 parts, star anise extract 5～8 parts, Oleum Linderae extract 3～7 parts, Herba Pogostemonis extract 4～7 parts, Herba Pelargonii Graveolentis extract 7～9 parts, Herba Schizonepetae extract 1～4 part, Flos Lonicerae extract 2～5 parts, Folium perillae extract 3～5 parts, Fructus Tsaoko extract 6～8 parts, Rhizoma Alpiniae Officinarum extract 5～7 parts, Fructus Zanthoxyli extract 2～4 parts.
Further, the antipathogenic composition in said extracted thing has cinnamic aldehyde, cinnamic acid, benzaldehyde eugenol, cinnamic aldehyde, methoxybenzene etc.
Further, above-mentioned various extracts are by ethanol or ethyl acetate or acetone extract.
Further, Cortex cinnamomi japonici (Ramulus Cinnamomi) is containing volatile oil, and it is mainly composed of cinnamic aldehyde, also has acetic acid Cortex cinnamomi japonici (Ramulus Cinnamomi) ester, ethyl cinnamate, benzyl benzoate, benzaldehyde, coumarin, β-cadinene, Rhizoma Acori Graminei alkene, beta-elemene, protocatechuic acid, trans isomer cinnamic acid etc.Oleum Cinnamomi has powerful bactericidal action, and the effect of G+ bacteria is better than negative patient.
Further, Fructus Foeniculi is mainly containing volatilization wet goods composition, and including methoxybenzene, fenchone, limonene, anisaldehyde etc., fennel essential oil has good antisepsis, can be used for cure food.
Further, anise is named again Fructus Anisi Stellati, containing volatile oil, containing methoxybenzene, safrole, anisaldehyde, fenchone, phellandrene etc. in oil. Staphylococcus aureus, streptococcus pneumoniae, diphtheria corynebacterium, the cold bacillus in the vibrio cholera right side, Salmonella paratyphi, dysentery bacterium and some common pathogenic bacterias are had relatively high inhibition effect by its ethanol extract.
Further, Herba Pogostemonis, containing volatile oil 0.28%, is mainly composed of estragole and accounts for more than 80%. And containing anethole, anisaldehyde, limonene, methoxy cinnamaldehyde etc., the multiple pathogenic funguses such as trichophyton are had inhibitory action by it, and leptospira also has inhibitory action.
Further, the in vitro tests such as Rhizoma et radix valerianae antibacterial action, show and large intestine, dysentery, deformation, green pus, typhoid fever, Salmonella paratyphi and vibrio cholera etc. are had inhibitory action by Rhizoma Chuanxiong. Some pathogenic dermatophytes is in vitro also had inhibitory action by Rhizoma Chuanxiong water logging agent.
Further, Herba Pelargonii Graveolentis leaf is containing aromatic oil, and main component is linalool, eugenol, geraniol, 8-cineole, terpineol, acetyleugenol, methyleugenol, australene, phellandrene etc., and its extract has antibacterial grade of antiviral and acts on.
Further, staphylococcus aureus and diphtheria corynebacterium are had stronger antibacterial action by Herba Schizonepetae, additionally, anthrax bacillus, group B streptococcus, Bacillus typhi, dysentery bacterium, bacillus pyocyaneus and Bacillus tuberculosis etc. are had certain inhibitory action by it.
Further Flos Lonicerae is containing cyclohexanhexanol, flavonoid, inositol, Saponin and tannin etc., there is wide spectrum Flos Lonicerae antibacterial action, the various pathogens such as staphylococcus aureus, dysentery bacterium all there is is stronger inhibitory action, the multiple pathogenic microorganisms such as leptospira, influenza virus and pathogenic moulds are also had inhibitory action.
Further, Folium Perillae and Caulis Perillae, always containing volatile oil, are wherein mainly perillaldehyde, the rare and a small amount of a-pinene of left-handed Fructus Citri Limoniae etc. Escherichia coli, dysentery bacterium, staphylococcus all there is inhibitory action.
B-pinene in further Fructus Tsaoko has stronger antiinflammatory action, and has antifungic action, geraniol to have antibacterium and fungus effect.
Further, the composition of Rhizoma Alpiniae Officinarum is 1,8-cineole, methyl cinnamate, eugenol, pinene, cadinene, rhizome is still containing galangin, kaempferol, kaempferol, Quercetin, isorhamnetin, galangol, and moulding fungi is had obvious Antifungal activities by it.
Further, Pericarpium Zanthoxyli is containing limonene, cumic alcohol. and also containing geraniol, plant sterol and unsaturated fatty acid, dermatophytosis fungus is all had certain suppression and killing action by it.
The invention has the beneficial effects as follows: the present invention extracts effective bacteriostatic active ingredients from multiple natural plants and carries out composite, the bacterium seen long in soy sauce pickles is inhibited, the antiseptic and inhibiting bacteria function agent of the present invention does not affect the local flavor of food and natural safety, is a kind of extremely strong biological food antiseptic and antibiotic agent of practicality.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10 parts, Fructus Foeniculi extract 5 parts, star anise extract 5 parts, Oleum Linderae extract 5 parts, Herba Pogostemonis extract 7 parts, Herba Pelargonii Graveolentis extract 7 parts, Herba Schizonepetae extract 3 parts, Flos Lonicerae extract 5 parts, Cortex Cinnamomi extract 4 parts, Folium perillae extract 5 parts, Fructus Tsaoko extract 8 parts, Rhizoma Alpiniae Officinarum extract 5 parts, Fructus Zanthoxyli extract 4 parts.
Embodiment 2
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 12 parts, Fructus Foeniculi extract 3 parts, star anise extract 8 parts, Oleum Linderae extract 3 parts, Herba Pogostemonis extract 6 parts, Herba Pelargonii Graveolentis extract 9 parts, Herba Schizonepetae extract 1 part, Flos Lonicerae extract 3 parts, Cortex Cinnamomi extract 7 parts, Folium perillae extract 3 parts, Fructus Tsaoko extract 7 parts, Rhizoma Alpiniae Officinarum extract 7 parts, Fructus Zanthoxyli extract 2 parts.
Embodiment 3
A kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 11 parts, Fructus Foeniculi extract 4 parts, star anise extract 6 parts, Oleum Linderae extract 7 parts, Herba Pogostemonis extract 4 parts, Herba Pelargonii Graveolentis extract 8 parts, Herba Schizonepetae extract 4 parts, Flos Lonicerae extract 2 parts, Cortex Cinnamomi extract 5 parts, Folium perillae extract 4 parts, Fructus Tsaoko extract 6 parts, Rhizoma Alpiniae Officinarum extract 6 parts, Fructus Zanthoxyli extract 3 parts.
Claims (3)
1. the antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food, it is characterised in that: its by Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, Fructus Foeniculi extract, star anise extract, Oleum Linderae extract, Herba Pogostemonis extract, Herba Pelargonii Graveolentis extract, Herba Schizonepetae extract, Flos Lonicerae extract, Cortex Cinnamomi extract, Folium perillae extract, Fructus Tsaoko extract, Rhizoma Alpiniae Officinarum extract, Fructus Zanthoxyli extract is composite forms.
2. a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food according to claim 1, it is characterised in that: it is made up of the following raw material of mass parts: Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 10～12 parts, Fructus Foeniculi extract 3～5 parts, star anise extract 5～8 parts, Oleum Linderae extract 3～7 parts, Herba Pogostemonis extract 4～7 parts, Herba Pelargonii Graveolentis extract 7～9 parts, Herba Schizonepetae extract 1～4 part, Flos Lonicerae extract 2～5 parts, Cortex Cinnamomi extract 4～7 parts, Folium perillae extract 3～5 parts, Fructus Tsaoko extract 6～8 parts, Rhizoma Alpiniae Officinarum extract 5～7 parts, Fructus Zanthoxyli extract 2～4 parts.
3. a kind of antiseptic and inhibiting bacteria function agent being applied to soy sauce pickles class food according to claim 1 and 2, it is characterised in that: the power various extracts described in 1 have ethanol or ethyl acetate or acetone extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610039721.2A CN105661252A (en) | 2016-01-21 | 2016-01-21 | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610039721.2A CN105661252A (en) | 2016-01-21 | 2016-01-21 | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661252A true CN105661252A (en) | 2016-06-15 |
Family
ID=56301843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610039721.2A Withdrawn CN105661252A (en) | 2016-01-21 | 2016-01-21 | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661252A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616686A (en) * | 2017-01-12 | 2017-05-10 | 广西陆川县润润养殖有限公司 | Preserving process capable of prolonging shelf life of cucumber peel dried in sun |
| WO2019238376A1 (en) * | 2018-06-14 | 2019-12-19 | Unilever Plc | Foodstuff comprising a preservative |
| CN111067843A (en) * | 2020-02-13 | 2020-04-28 | 广东省禾基生物科技有限公司 | Composition with anticorrosion function and preparation method and application thereof |
| CN111838623A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Spice powder with natural antibacterial effect |
| CN112273376A (en) * | 2020-11-02 | 2021-01-29 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
| CN105105277A (en) * | 2015-09-18 | 2015-12-02 | 四川省汇泉罐头食品有限公司 | Food grade compound preservative |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
-
2016
- 2016-01-21 CN CN201610039721.2A patent/CN105661252A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263923A (en) * | 2008-04-24 | 2008-09-17 | 广东省农业科学院农业生物技术研究所 | Water-soluble compound type bacteriostat and preparation thereof |
| CN105105277A (en) * | 2015-09-18 | 2015-12-02 | 四川省汇泉罐头食品有限公司 | Food grade compound preservative |
| CN105211871A (en) * | 2015-11-02 | 2016-01-06 | 张亚飞 | A kind of preparation method of Moringa cauline leaf deep processed product |
Non-Patent Citations (1)
| Title |
|---|
| 见姬: "《二十四种植物提取物对耐盐酵母菌的抑制》", 《食品科学》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616686A (en) * | 2017-01-12 | 2017-05-10 | 广西陆川县润润养殖有限公司 | Preserving process capable of prolonging shelf life of cucumber peel dried in sun |
| WO2019238376A1 (en) * | 2018-06-14 | 2019-12-19 | Unilever Plc | Foodstuff comprising a preservative |
| CN111067843A (en) * | 2020-02-13 | 2020-04-28 | 广东省禾基生物科技有限公司 | Composition with anticorrosion function and preparation method and application thereof |
| CN111838623A (en) * | 2020-07-28 | 2020-10-30 | 四川省雅士科技有限公司 | Spice powder with natural antibacterial effect |
| CN112273376A (en) * | 2020-11-02 | 2021-01-29 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
| CN112273376B (en) * | 2020-11-02 | 2021-12-14 | 广西民族师范学院 | Method for preparing Ganoderma applanatum specimen |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bor et al. | Antimicrobials from herbs, spices, and plants | |
| Napoli et al. | New tricks for old guys: Recent developments in the chemistry, biochemistry, applications and exploitation of selected species from the Lamiaceae Family | |
| CN105661252A (en) | Antiseptic bacteriostatic agent applied to soybean sauce and pickled vegetable foods | |
| CN106035609A (en) | Biogenic composite pork preservative | |
| Seow et al. | Plant essential oils as active antimicrobial agents | |
| Zarshenas et al. | A critical overview on Thymus daenensis Celak.: phytochemical and pharmacological investigations | |
| CN104146055A (en) | Plant source fruit and vegetable preservative | |
| Speranza et al. | Essential oils for preserving perishable foods: possibilities and limitations | |
| Chan et al. | Antioxidant and antibacterial properties of some fresh and dried Labiatae herbs | |
| CN105284957A (en) | Chinese herbal medicine preparation for disinfection of henhouses | |
| Aminzare et al. | Colibacillosis Phytotherapy: An Overview on the Most Important World Medicinal Plants Effective on Escherichia Coli. | |
| Vikrant et al. | Plants with anti-Candida activity and their mechanism of action: a review | |
| KOUKI et al. | Ethnobotanical and phytopharmacological notes on Cymbopogon citratus (DC.) Stapf | |
| KR101673202B1 (en) | A antimicrobial composition comprising scutellariae radix, schisandrae fructus, lonicerae flos, cnidi fructus and zanthoxyli fructus | |
| Mustapha et al. | Antimicrobial agents from Malaysian plants and their potential use in food packaging material | |
| CN104522075A (en) | Chinese herbal medicine preparation for disinfecting rabbit houses | |
| CN103385283A (en) | Preparation method for antiseptic insect-proof antistaling agent used for bacon | |
| CN102067847B (en) | Preservative combination containing Chinese herbal medicine extract components and application thereof | |
| Lupoae et al. | Overview on the potential role of phytochemicals from lavender as functional ingredients. | |
| Ebrahimi et al. | Essential oils as natural food preservatives: antimicrobial and antioxidant applications | |
| Birmpa et al. | Antibacterial and antiviral effect of essential oils combined with non-thermal disinfection technologies for ready-to-eat Romaine lettuce | |
| Ayatollahi et al. | Herbal therapy for the management of seborrheic dermatitis: a narrative review | |
| Rojas et al. | Essential oils and their products as antimicrobial agents: Progress and prospects | |
| CN113616801A (en) | Preparation method and application of antiseptic and antibacterial preparation containing Scutellariae radix extract | |
| Bhavaniramya et al. | Elucidating the Role of Essential Oils in Pharmaceutical and Industrial Applications |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160615 |