CN107495070A - 一种腌渍食品用防腐剂 - Google Patents
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- LHGVFZTZFXWLCP-UHFFFAOYSA-N guaiacol Chemical compound COC1=CC=CC=C1O LHGVFZTZFXWLCP-UHFFFAOYSA-N 0.000 claims abstract description 42
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 25
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 25
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 25
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 25
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 25
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- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 22
- 229960001867 guaiacol Drugs 0.000 claims abstract description 21
- ZYDQSPYFLQSONW-UHFFFAOYSA-N 2,3-dimethoxy-3-(2-methoxyphenyl)prop-2-enoic acid Chemical compound COC(C(O)=O)=C(OC)C1=CC=CC=C1OC ZYDQSPYFLQSONW-UHFFFAOYSA-N 0.000 claims abstract description 17
- FJKROLUGYXJWQN-UHFFFAOYSA-M 4-hydroxybenzoate Chemical compound OC1=CC=C(C([O-])=O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-M 0.000 claims abstract description 17
- MZRAYBSAMAGCRX-UHFFFAOYSA-N chembl261678 Chemical group OC1=C(Cl)C=C(Cl)C=C1C1=CC=NN1 MZRAYBSAMAGCRX-UHFFFAOYSA-N 0.000 claims 1
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- NNJVILVZKWQKPM-UHFFFAOYSA-N Lidocaine Chemical compound CCN(CC)CC(=O)NC1=C(C)C=CC=C1C NNJVILVZKWQKPM-UHFFFAOYSA-N 0.000 description 1
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- 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
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- 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
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- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- 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
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
本发明公开了一种腌渍食品用防腐剂，它包括:肉桂酸2‑6份、对羟基苯甲酸酯12‑15份、牛至提取物3.5‑5份、丁香提取物1.5‑3份、荔枝提取物2‑6份、香草酚5‑12份、三甲氧基肉桂酸8‑16份、对烯丙基茴香醚2‑4份、愈创木酚3‑6份。本发明的腌渍食品用防腐剂，能使细菌的细胞膜功能紊乱甚至使细胞膜破裂，最终导致微生物死亡，抑菌效果好，无任何毒副作用。
Description
技术领域
本发明涉及防腐剂领域，特别是涉及一种腌渍食品用防腐剂。
背景技术
据有关资料证实，在人们长期食用的食品中，人工合成的化学防腐剂，不仅效果差，而且化学防腐剂的毒性较大，易引起毒性残留，危害人体的健康，因此，近年来从自然界寻求天然防腐剂的研究已引起各国科学家的高度重视。
发明内容
本发明主要解决的技术问题是提供一种腌渍食品用防腐剂，能使细菌的细胞膜功能紊乱甚至使细胞膜破裂，最终导致微生物死亡，抑菌效果好，无任何毒副作用。
为解决上述技术问题，本发明采用的一个技术方案是：一种腌渍食品用防腐剂，包括: 肉桂酸、对羟基苯甲酸酯、牛至提取物、丁香提取物、荔枝提取物、香草酚、三甲氧基肉桂酸、对烯丙基茴香醚、愈创木酚，各组分的质量分数为：肉桂酸2-6份、对羟基苯甲酸酯12-15份、牛至提取物3.5-5份、丁香提取物1.5-3份、荔枝提取物2-6份、香草酚5-12份、三甲氧基肉桂酸8-16份、对烯丙基茴香醚2-4份、愈创木酚3-6份。
在本发明一个较佳实例中，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸2份、对羟基苯甲酸酯12份、牛至提取物3.5份、丁香提取物1.5份、荔枝提取物2份、香草酚5份、三甲氧基肉桂酸8份、对烯丙基茴香醚2份、愈创木酚3份。
在本发明一个较佳实例中，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸3份、对羟基苯甲酸酯13份、牛至提取物4份、丁香提取物2份、荔枝提取物3份、香草酚6份、三甲氧基肉桂酸10份、对烯丙基茴香醚2.5份、愈创木酚4份。
在本发明一个较佳实例中，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸4份、对羟基苯甲酸酯14份、牛至提取物4.5份、丁香提取物2.5份、荔枝提取物4份、香草酚8份、三甲氧基肉桂酸11份、对烯丙基茴香醚3.5份、愈创木酚5份。
在本发明一个较佳实例中，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸5.5份、对羟基苯甲酸酯14.5份、牛至提取物4份、丁香提取物2份、荔枝提取物5.5份、香草酚11份、三甲氧基肉桂酸15份、对烯丙基茴香醚3份、愈创木酚4.5份。
在本发明一个较佳实例中，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸6份、对羟基苯甲酸酯15份、牛至提取物5份、丁香提取物3份、荔枝提取物6份、香草酚12份、三甲氧基肉桂酸16份、对烯丙基茴香醚4份、愈创木酚6份。
本发明主要解决的技术问题是提供一种腌渍食品用防腐剂，能使细菌的细胞膜功能紊乱甚至使细胞膜破裂，最终导致微生物死亡，抑菌效果好，克服了传统防腐剂剂毒性较大，有残留的缺点，无任何毒副作用。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅是本发明的一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
一种腌渍食品用防腐剂，其特征在于，包括: 肉桂酸、对羟基苯甲酸酯、牛至提取物、丁香提取物、荔枝提取物、香草酚、三甲氧基肉桂酸、对烯丙基茴香醚、愈创木酚，各组分的质量分数为：肉桂酸2-6份、对羟基苯甲酸酯12-15份、牛至提取物3.5-5份、丁香提取物1.5-3份、荔枝提取物2-6份、香草酚5-12份、三甲氧基肉桂酸8-16份、对烯丙基茴香醚2-4份、愈创木酚3-6份。
实施例1，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸2份、对羟基苯甲酸酯12份、牛至提取物3.5份、丁香提取物1.5份、荔枝提取物2份、香草酚5份、三甲氧基肉桂酸8份、对烯丙基茴香醚2份、愈创木酚3份。
实施例2，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸3份、对羟基苯甲酸酯13份、牛至提取物4份、丁香提取物2份、荔枝提取物3份、香草酚6份、三甲氧基肉桂酸10份、对烯丙基茴香醚2.5份、愈创木酚4份。
实施例3，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸4份、对羟基苯甲酸酯14份、牛至提取物4.5份、丁香提取物2.5份、荔枝提取物4份、香草酚8份、三甲氧基肉桂酸11份、对烯丙基茴香醚3.5份、愈创木酚5份。
实施例4，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸5.5份、对羟基苯甲酸酯14.5份、牛至提取物4份、丁香提取物2份、荔枝提取物5.5份、香草酚11份、三甲氧基肉桂酸15份、对烯丙基茴香醚3份、愈创木酚4.5份。
实施例5，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸6份、对羟基苯甲酸酯15份、牛至提取物5份、丁香提取物3份、荔枝提取物6份、香草酚12份、三甲氧基肉桂酸16份、对烯丙基茴香醚4份、愈创木酚6份。实施例5，所述氨基化合物为甲氨基、二乙氨基的一种或两种。
本发明的有益效果是：能使细菌的细胞膜功能紊乱甚至使细胞膜破裂，最终导致微生物死亡，抑菌效果好，克服了传统防腐剂剂毒性较大，有残留的缺点，无任何毒副作用。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其它相关的技术领域，均同理包括在本发明的专利保护范围。
Claims (6)
1.一种腌渍食品用防腐剂，其特征在于，包括: 肉桂酸、对羟基苯甲酸酯、牛至提取物、丁香提取物、荔枝提取物、香草酚、三甲氧基肉桂酸、对烯丙基茴香醚、愈创木酚，各组分的质量分数为：肉桂酸2-6份、对羟基苯甲酸酯12-15份、牛至提取物3.5-5份、丁香提取物1.5-3份、荔枝提取物2-6份、香草酚5-12份、三甲氧基肉桂酸8-16份、对烯丙基茴香醚2-4份、愈创木酚3-6份。
2.根据权利要求1所述的一种腌渍食品用防腐剂，其特征在于，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸2份、对羟基苯甲酸酯12份、牛至提取物3.5份、丁香提取物1.5份、荔枝提取物2份、香草酚5份、三甲氧基肉桂酸8份、对烯丙基茴香醚2份、愈创木酚3份。
3.根据权利要求1所述的一种腌渍食品用防腐剂，其特征在于，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸3份、对羟基苯甲酸酯13份、牛至提取物4份、丁香提取物2份、荔枝提取物3份、香草酚6份、三甲氧基肉桂酸10份、对烯丙基茴香醚2.5份、愈创木酚4份。
4.根据权利要求1所述的一种腌渍食品用防腐剂，其特征在于，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸4份、对羟基苯甲酸酯14份、牛至提取物4.5份、丁香提取物2.5份、荔枝提取物4份、香草酚8份、三甲氧基肉桂酸11份、对烯丙基茴香醚3.5份、愈创木酚5份。
5.根据权利要求1所述的一种腌渍食品用防腐剂，其特征在于，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸5.5份、对羟基苯甲酸酯14.5份、牛至提取物4份、丁香提取物2份、荔枝提取物5.5份、香草酚11份、三甲氧基肉桂酸15份、对烯丙基茴香醚3份、愈创木酚4.5份。
6.根据权利要求1所述的一种腌渍食品用防腐剂，其特征在于，所述腌渍食品用防腐剂各组分的质量分数为：肉桂酸6份、对羟基苯甲酸酯15份、牛至提取物5份、丁香提取物3份、荔枝提取物6份、香草酚12份、三甲氧基肉桂酸16份、对烯丙基茴香醚4份、愈创木酚6份。
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