CN106578011A - Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil - Google Patents
Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil Download PDFInfo
- Publication number
- CN106578011A CN106578011A CN201610993606.9A CN201610993606A CN106578011A CN 106578011 A CN106578011 A CN 106578011A CN 201610993606 A CN201610993606 A CN 201610993606A CN 106578011 A CN106578011 A CN 106578011A
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- quintessence oil
- keeping agent
- vegetable fresh
- agent containing
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 33
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 33
- 239000007787 solid Substances 0.000 title claims abstract description 19
- 239000010664 perilla essential oil Substances 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 7
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 7
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000013539 calcium stearate Nutrition 0.000 claims abstract description 7
- 239000008116 calcium stearate Substances 0.000 claims abstract description 7
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 7
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 7
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 7
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 27
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 8
- 239000000341 volatile oil Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000287 crude extract Substances 0.000 claims description 4
- 239000003208 petroleum Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000001256 steam distillation Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 239000011343 solid material Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 12
- 241000894006 Bacteria Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 244000124853 Perilla frutescens Species 0.000 description 3
- 238000000151 deposition Methods 0.000 description 3
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000004347 Perilla Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000234295 Musa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000002532 grape seed extract Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a solid fruit and vegetable fresh keeping agent containing purple perilla essential oil. The solid fruit and vegetable fresh keeping agent is prepared from the following raw material components in parts by weight: 40-60 parts of cyclodextrin, 1-4 parts of microcrystalline cellulose, 1-4 parts of calcium stearate, and 0.5-1 part of the purple perilla essential oil. According to the solid fruit and vegetable fresh keeping agent disclosed by the invention, the purple perilla essential oil is packed in solid materials, the using method is simple and convenient, and when the solid fruit and vegetable fresh keeping agent is exposed to air, effective components can be slowly released; and the fresh-keeping time of fruits and vegetables can be obviously prolonged, and the quality, the appearance and the like of the fruits and vegetables can be guaranteed.
Description
Technical field
The present invention relates to a kind of fruit and vegetable fresh-keeping agent, more particularly to a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil.
Background technology
It is the mankind rich in nutritional labelings such as substantial amounts of vitamin, organic acid, mineral element and antioxidant in fruit and vegerable
Important component part in diet structure.However, fruit and vegerable are in postharvest storage transportation, infecting, breathing due to pathogen
It is easily caused with the reason such as aging and rots so that fresh fruit of vegetables quality decline, brings about great losses.It is reported that, developed country
Having 15%～25% fresh fruit of vegetables causes the phenomenon such as rotten in storage transportation because postharvest handling is improper.
Folium Perillae（Perilla frutescensL. Britt.）, also known as red Soviet Union, Fructus Perillae, common perilla, ancient name is weak, is lip
Mesh, Labiatae, Perilla annual herb plant, have the kind of more than one thousand years in Asian countries such as China, Japan, Korea, India
Plant history.Its stem, leaf, seed can all be used as medicine, eat, and be one of 60 kinds of dietotherapeutic articles that ministry of Health of China is announced in the first batch.
Fructus Perillae quintessence oil has the various biological function such as antibacterial, antiinflammatory, antioxidation.Research discovery, the perillaldehyde and lemon in Fructus Perillae quintessence oil
Lemon alkene has synergism, can effectively suppress the growth of putrefaction bacteria.
Existing patent " efficient fresh-keeping method of Fructus Fragariae Ananssae fresh fruit "（Application number：201510299275.4）Add in fresh-keeping liquid
Folium Perillae distillate, then Fructus Fragariae Ananssae is soaked in fresh-keeping liquid drain storage after 20-30 min.Though the method can reduce adopting for Fructus Fragariae Ananssae
After rot, but workload is larger when operating, and fresh-keeping liquid easily makes fruit surface color change.Additionally, Folium Perillae distillation
The antibacterial effect of liquid is not so good as Folium Perillae leaf essential oil.
The content of the invention
It is an object of the invention to provide a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil, using the anti-of Fructus Perillae quintessence oil
Bacterium effect, the problems such as solving fruit and vegerable and harvest later putrid and deteriorated.Meanwhile, tablet form is made, slow releasing function can be played, no
It is more convenient when only using, and overcome the use defect of liquidpreservatives.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil, by weight, is made up of following material composition：Cyclodextrin 40-
60 parts, Microcrystalline Cellulose 1-4 part, calcium stearate 1-4 parts, Fructus Perillae quintessence oil 0.5-1 parts.
Preferably, the Fructus Perillae quintessence oil is made by the steps and obtains：
（1）Fresh Folium Perillae blade is placed in in thermostatic drying chamber 60 DEG C and is dried 12h, 120 mesh sieves are crossed after crushing, obtain Folium Perillae
Powder；Fresh Folium Perillae blade is to pluck from the Folium Perillae plant that Folium Perillae seedling age is 70 days or so.
（2）According to solid-liquid ratio 1g:The amount of 6mL adds Folium Perillae powder and distilled water, 2.1 h is soaked, using vapor distillation
Method extracts 5.6 h, and with petroleum ether extraction Folium Perillae leaf essential oil crude extract is obtained.
（3）Fructus Perillae quintessence oil crude extract is blown down through nitrogen and removes petroleum ether, obtain Fructus Perillae quintessence oil.
A kind of preparation method of the solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil, uniformly mixes each raw material according to formula ratio
20 min, plus water-wet, tablet is made in mixing, pelletize, drying after tabletting.The solid type fruit and vegetable fresh-keeping agent shape is not limited to
In lamellar, or granule or other shapes.
Preferably, the piece weight of tablet is 1.0 ± 0.1 g.
Preferably, the solid type fruit and vegetable fresh-keeping agent is applied to fruits and vegetables harvests later anti-corrosive fresh-keeping, to tie up
Hold the Post-harvest quality of fruits and vegetables.
The invention has the beneficial effects as follows：Fructus Perillae quintessence oil is inhibited to various fruit and vegerable putrefaction bacteria in the present invention, and pacifies
Atoxic, makes low raw-material cost.Cyclodextrin inwall cavity, quintessence oil can be embedded wherein, delay the volatilization of quintessence oil, so as to
Reach the purpose of slow release；Microcrystalline Cellulose, calcium stearate are conducive to various raw materials to be bonded into granule and compression molding.The present invention
Obtained solid type fruit and vegetable fresh-keeping agent, Fructus Perillae quintessence oil is wrapped in solid material, and using method is simple and easy, is exposed to sky
Effective ingredient can be slowly discharged in gas, the preserving fruit and vegetable utilizing time can be obviously prolonged, it is ensured that quality, outward appearance of fruit and vegerable etc..This
It is bright simple to operate, can be had a good application prospect with large-scale production.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
In the present invention, if not refering in particular to, the raw material for being adopted and equipment etc. are commercially available or commonly used in the art.
Method in following embodiments, if no special instructions, is the conventional method of this area.
Embodiment 1
The g of cyclodextrin 40, the g of Microcrystalline Cellulose 1, the g of calcium stearate 1, the g of Fructus Perillae quintessence oil 0.5 are taken, by the uniformly mixing 20 of each raw material
Min, adds 12 g water, mixes, and makes wet grain.The wet grain of gained is placed in into 60 DEG C of h of drying 1 in baking oven and obtains dry particl, by dry
Grain is pressed into the above-mentioned fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil, and piece weight is 1.0 ± 0.1 g.First banana is put into into plastics fresh-keeping
In bag, then put into above-mentioned fruit and vegetable fresh-keeping agent（Add 1 antistaling agent per 10 kilograms of Fructus Musaes）, and avoid antistaling agent straight with fruit as far as possible
Contact, then seals freshness protection package, after depositing 25 days at 15 DEG C, rotting rate< 5%.
Embodiment 2
The g of cyclodextrin 50, the g of Microcrystalline Cellulose 2, the g of calcium stearate 2, the g of Folium Perillae leaf essential oil 0.8 are taken, by the uniformly mixing 20 of each raw material
Min, adds 15 g water, mixes, and makes wet grain.The wet grain of gained is placed in in baking oven 60 DEG C it is dried 1h and obtains dry particl, will dry
Grain is pressed into the above-mentioned fruit and vegetable fresh-keeping agent containing Folium Perillae leaf essential oil, and piece weight is 1.0 ± 0.1 g.Gained fruit and vegetable fresh-keeping agent is added and is wrapped
In pack, vacuum sealed package is carried out, 10 per bag.First Fructus Vitis viniferae is put in fact in plastics freshness protection package, then puts into above-mentioned fruit and vegerable and protected
Fresh dose（Add 2 antistaling agents per 10 kilograms of Fructus Vitis viniferaes）, and the directly contact of antistaling agent and fruit is avoided as far as possible, then seal fresh-keeping
Bag, after depositing 60 days at 5 DEG C, rotting rate< 3%.
Embodiment 3
The g of cyclodextrin 60, the g of Microcrystalline Cellulose 4, the g of calcium stearate 4, the g of Folium Perillae leaf essential oil 1 are taken, by the uniformly mixing 20 of each raw material
Min, adds appropriate 18g water, mixes, and makes wet grain.The wet grain of gained is placed in in baking oven 60 DEG C it is dried 1h and obtains dry particl, will be dry
Granule is pressed into the above-mentioned fruit and vegetable fresh-keeping agent containing Folium Perillae leaf essential oil, and piece weight is 1.0 ± 0.1 g.Gained fruit and vegetable fresh-keeping agent is added
In packaging bag, vacuum sealed package is carried out, 10 per bag.First strawberry fruit is put in plastics freshness protection package, then puts into above-mentioned fruit
Vegetable antistaling agent（Add 2 antistaling agents per 10 kilograms of Fructus Fragariae Ananssaes）, and the directly contact of antistaling agent and fruit is avoided as far as possible, then sealing is protected
Fresh bag, after depositing 20 days at 2 DEG C, rotting rate<5%.
Embodiment described above is one kind preferably scheme of the present invention, not makees any pro forma to the present invention
Limit, also have other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (5)
1. a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil, it is characterised in that by weight, by following material composition system
Into：Cyclodextrin 40-60 parts, Microcrystalline Cellulose 1-4 part, calcium stearate 1-4 parts, Fructus Perillae quintessence oil 0.5-1 parts.
2. a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil according to claim 1, it is characterised in that the Folium Perillae
Quintessence oil is made by the steps and obtains：
（1）Fresh Folium Perillae blade is placed in in thermostatic drying chamber 60 DEG C and is dried 12h, 120 mesh sieves are crossed after crushing, obtain Folium Perillae
Powder；
（2）According to solid-liquid ratio 1g:The amount of 6mL adds Folium Perillae powder and distilled water, soaks 2.1 h, is carried using steam distillation
5.6 h are taken, with petroleum ether extraction Folium Perillae leaf essential oil crude extract is obtained；
（3）Fructus Perillae quintessence oil crude extract is blown down through nitrogen and removes petroleum ether, obtain Fructus Perillae quintessence oil.
3. a kind of preparation method of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil according to claim 1, its feature exists
In, each raw material is uniformly mixed 20 min, plus water-wet, mixing, pelletize, drying according to formula ratio, tablet is made after tabletting.
4. a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil according to claim 3, it is characterised in that the piece of tablet
Weight is 1.0 ± 0.1 g.
5. a kind of solid type fruit and vegetable fresh-keeping agent containing Fructus Perillae quintessence oil according to claim 1, it is characterised in that the solid
Type fruit and vegetable fresh-keeping agent is applied to fruits and vegetables and harvests later anti-corrosive fresh-keeping, to maintain the Post-harvest quality of fruits and vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610993606.9A CN106578011A (en) | 2016-11-11 | 2016-11-11 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610993606.9A CN106578011A (en) | 2016-11-11 | 2016-11-11 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578011A true CN106578011A (en) | 2017-04-26 |
Family
ID=58591201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610993606.9A Pending CN106578011A (en) | 2016-11-11 | 2016-11-11 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578011A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN108546590A (en) * | 2018-04-20 | 2018-09-18 | 湖南农业大学 | Application process of Fructus Perillae quintessence oil during citrus storage at normal temperature |
| CN108967520A (en) * | 2018-05-24 | 2018-12-11 | 中北大学 | A kind of preparation method and applications of Fructus Perillae quintessence oil micro-capsule |
| CN111213710A (en) * | 2019-12-02 | 2020-06-02 | 浙江工商大学 | Green-keeping preservative for broccoli and using method thereof |
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| CN101602982A (en) * | 2008-06-11 | 2009-12-16 | 湖北中烟工业有限责任公司 | The step-by-step extracting method of purple perilla and extract obtained application in cigarette |
| CN101700009A (en) * | 2009-11-05 | 2010-05-05 | 国家农产品保鲜工程技术研究中心（天津） | Mustard essential oil biofungicide |
| CN102424770A (en) * | 2011-10-10 | 2012-04-25 | 江苏兴野食品有限公司 | Extraction technology of perilla frutescens essential oil |
| CN103478232A (en) * | 2013-09-23 | 2014-01-01 | 浙江省农业科学院 | Carvacrol slow release preservative and preparation method thereof |
| CN104824137A (en) * | 2015-06-03 | 2015-08-12 | 铜陵新梦想农牧科技有限公司 | Efficient preservation method of fresh strawberries |
| CN105001989A (en) * | 2015-07-27 | 2015-10-28 | 河南红枫种苗股份有限公司 | Euonymus japonicus essential oil and preparing method and application thereof |
| CN105123905A (en) * | 2015-09-15 | 2015-12-09 | 齐鲁工业大学 | Method for inhibiting potato sprouting |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107494719A (en) * | 2017-09-18 | 2017-12-22 | 重庆市碾盘生态农业开发有限责任公司 | The ventilative edible preserving fruit and vegetable utilizing film forming agent of one kind |
| CN108546590A (en) * | 2018-04-20 | 2018-09-18 | 湖南农业大学 | Application process of Fructus Perillae quintessence oil during citrus storage at normal temperature |
| CN108967520A (en) * | 2018-05-24 | 2018-12-11 | 中北大学 | A kind of preparation method and applications of Fructus Perillae quintessence oil micro-capsule |
| CN111213710A (en) * | 2019-12-02 | 2020-06-02 | 浙江工商大学 | Green-keeping preservative for broccoli and using method thereof |
| CN111213710B (en) * | 2019-12-02 | 2022-08-12 | 浙江工商大学 | Green-keeping preservative for broccoli and using method thereof |
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Application publication date: 20170426 |