CN107549582A - A kind of walnut polypeptide compound as antiseptic - Google Patents
A kind of walnut polypeptide compound as antiseptic Download PDFInfo
- Publication number
- CN107549582A CN107549582A CN201610515412.8A CN201610515412A CN107549582A CN 107549582 A CN107549582 A CN 107549582A CN 201610515412 A CN201610515412 A CN 201610515412A CN 107549582 A CN107549582 A CN 107549582A
- Authority
- CN
- China
- Prior art keywords
- walnut polypeptide
- mass parts
- walnut
- polypeptide compound
- extract
- 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.)
- Granted
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 143
- 235000020234 walnut Nutrition 0.000 title claims abstract description 143
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 131
- 229920001184 polypeptide Polymers 0.000 title claims abstract description 130
- 102000004196 processed proteins & peptides Human genes 0.000 title claims abstract description 130
- 150000001875 compounds Chemical class 0.000 title claims abstract description 80
- 230000002421 anti-septic effect Effects 0.000 title claims description 5
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 143
- 239000000284 extract Substances 0.000 claims abstract description 46
- 239000011425 bamboo Substances 0.000 claims abstract description 35
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 34
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 34
- 241001330002 Bambuseae Species 0.000 claims abstract description 34
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 34
- 239000000341 volatile oil Substances 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 10
- YKNWIILGEFFOPE-UHFFFAOYSA-N pentacosane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCC YKNWIILGEFFOPE-UHFFFAOYSA-N 0.000 claims description 30
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 28
- POULHZVOKOAJMA-UHFFFAOYSA-M dodecanoate Chemical compound CCCCCCCCCCCC([O-])=O POULHZVOKOAJMA-UHFFFAOYSA-M 0.000 claims description 15
- 229940070765 laurate Drugs 0.000 claims description 15
- 235000021314 Palmitic acid Nutrition 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 12
- 241000233866 Fungi Species 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 241000235058 Komagataella pastoris Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 abstract description 15
- 238000005238 degreasing Methods 0.000 abstract description 13
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 230000001408 fungistatic effect Effects 0.000 abstract description 8
- 241000196324 Embryophyta Species 0.000 abstract description 5
- 230000007935 neutral effect Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000013329 compounding Methods 0.000 abstract description 3
- 238000000605 extraction Methods 0.000 abstract description 3
- 102000044503 Antimicrobial Peptides Human genes 0.000 abstract description 2
- 108700042778 Antimicrobial Peptides Proteins 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 239000003910 polypeptide antibiotic agent Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 206010059866 Drug resistance Diseases 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 230000002401 inhibitory effect Effects 0.000 description 9
- 241000588724 Escherichia coli Species 0.000 description 8
- 241000192125 Firmicutes Species 0.000 description 8
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 8
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 6
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 244000063299 Bacillus subtilis Species 0.000 description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 description 5
- 241000191967 Staphylococcus aureus Species 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- 240000008067 Cucumis sativus Species 0.000 description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 241000191940 Staphylococcus Species 0.000 description 3
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000002798 spectrophotometry method Methods 0.000 description 3
- 229920001213 Polysorbate 20 Polymers 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 206010052428 Wound Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241001330024 Bambusoideae Species 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 244000302544 Luffa aegyptiaca Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000302661 Phyllostachys pubescens Species 0.000 description 1
- 235000003570 Phyllostachys pubescens Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Peptides Or Proteins (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of walnut polypeptide extract and the method for bamboo leaf essential oil compounding, using degreasing walnut powder as raw material, first pass through crushing, walnut polypeptide extract is prepared using neutral enzyme resolving tech extraction, by being mixed to get the preferable walnut polypeptide compound of bacteriostasis property with bamboo leaf essential oil with different volumes ratio, the walnut polypeptide compound has significant bacteriostasis, and compared with walnut polypeptide is individually antibacterial, its fungistatic effect improves 24 times.The walnut polypeptide compound is applied in food system, is not easy to make microorganism produce drug resistance, can directly kill multiple-microorganism.The walnut polypeptide compounded technology of the present invention, method is easy, and the fungistatic effect of gained walnut polypeptide compound is obviously improved, and the present invention can be used in food fresh keeping storage, and preferably development is provided for the application of antimicrobial peptide of plant origins in the food industry.
Description
Technical field
The present invention relates to a kind of preparation method of the walnut polypeptide compound as antiseptic.Walnut antibiotic property polypeptide be from
Isolated antibacterial material is extracted in the walnut pulp of Juglandaceae juglans, there is significant antibacterial work(to specific bacterial strain
Effect, bamboo leaf essential oil is that isolated, the bacteriostasis efficacy with wide spectrum is extracted from the leaf of bamboo of grass family Bambusoideae, by incite somebody to action the two
Compounded, compound has significant antibacterial effect, in being stored available for food fresh keeping.
Background technology
Food spoilage problem is always present in food industry, it was reported that the whole world is every year due to food caused by corruption
Loss accounts for 20% of total losses or so, causes huge loss.Wherein influenceed caused by microorganism the most obvious.Change
It is the predominant methods used at present to learn prevention and controls, but is queried because of its harm to environment and people and animals.Natural green, return
Return the pursuit that nature is modern life, with more attention of the people to own health problem, seek safe efficient, environmentally friendly
Natural antiseptic agent turn into inexorable trend.Research finds, walnut polypeptide can be used as a kind of antimicrobial peptide of plant origins, but its antibacterial
Efficiency is relatively low.
The invention provides a kind of walnut polypeptide-bamboo leaf essential oil compound, the antibacterial efficacy of the compound is more higher than walnut
The antibiotic effect of peptide extract, this invention have important to promoting development and application of the walnut polypeptide in food fresh keeping storage
Practical significance.
The content of the invention
An object of the present invention is to provide a kind of preparation method of walnut polypeptide compound.
The second object of the present invention be to provide it is a kind of have efficiently suppress gram-positive bacteria, Gram-negative bacteria and true
The walnut polypeptide compound of the broad spectrum activity fungistatic effect of bacteria growing, and applied in food fresh keeping storage.
1st, a kind of walnut polypeptide compound provided by the invention, the composition of following mass parts is included：Walnut polypeptide extract
60-70 mass parts, hexadecanoic acid 5.8-7.8 mass parts, pohytol 3.2-4.2 mass parts, pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
2nd, walnut polypeptide compound of the present invention includes walnut polypeptide extract and bamboo leaf essential oil.
3rd, the mass ratio of walnut polypeptide extract and bamboo leaf essential oil of the present invention is (60-70)：(40-30).
4th, present invention also offers the preparation method of walnut polypeptide extract, it is characterised in that using neutral enzyme hydrolysis
It is prepared by method.
5th, the invention provides a kind of preparation method of walnut polypeptide compound, it is characterised in that extracts walnut polypeptide
Thing 60-70 mass parts, hexadecanoic acid 5.8-7.8 mass parts, pohytol 3.2-4.2 mass parts, pentacosane 3.0-4.0 mass
Part, the mixing of laurate 1.4-1.9 mass parts, obtain walnut polypeptide compound.
6th, a kind of application of walnut polypeptide compound in antiseptic, it is characterised in that the walnut polypeptide compound bag
Include the composition of following mass parts：
Walnut polypeptide extract 60-70 mass parts,
Hexadecanoic acid 5.8-7.8 mass parts,
Pohytol 3.2-4.2 mass parts,
Pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
7th, walnut polypeptide compound provided by the invention can suppress gram-positive bacteria, Gram-negative bacteria and fungi.
8th, walnut polypeptide compound provided by the invention can be used for preserving fruit and vegetable utilizing.
Walnut polypeptide compound can suppress gram-positive bacteria, Gram-negative bacteria and the growth of fungi in the present invention, from
To being seen in the data of the minimum inhibitory concentration of a variety of bacterial strains, fungistatic effect improves than the effect of walnut polypeptide extract is used alone
3-4 times, walnut polypeptide compound is to bacillus subtilis, staphylococcus aureus, Escherichia coli, saccharomyces cerevisiae and finishes red ferment
Female minimum inhibitory concentration is respectively 4.82-5.09mg/mL, 6.76-6.89mg/mL, 3.24-3.56mg/mL, 5.12-
5.47mg/mL and 5.67-6.01mg/mL, the minimum inhibitory concentration (bacillus subtilis of walnut polypeptide extract is used alone
15.58mg/mL, staphylococcus aureus 20.92mg/mL, Escherichia coli 10.89mg/mL, saccharomyces cerevisiae 10.56mg/mL and finish
Red yeast 10.86mg/mL).
Embodiment
The invention provides a kind of preparation method and applications of walnut polypeptide compound, those skilled in the art can borrow
Reflect present disclosure, is suitably modified technological parameter realization.In particular, all similar replacements and change are to this area
It is it will be apparent that they are considered as being included in the present invention for technical staff.The method of the present invention and application have passed through
Preferred embodiment is described, related personnel substantially can not depart from present invention, in spirit and scope to this paper side
Method and application are modified or suitably changed with combining, to realize and using the technology of the present invention.
The invention provides a kind of walnut polypeptide compound, include the composition of following mass parts：
Walnut polypeptide extract 60-70 mass parts,
Hexadecanoic acid 5.8-7.8 mass parts,
Pohytol 3.2-4.2 mass parts,
Pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
Preferably, the walnut polypeptide compound includes：Walnut polypeptide extract 60-70 mass parts, hexadecanoic acid 5.8-
7.8 mass parts, pohytol 3.2-4.2 mass parts, pentacosane 3.0-4.0 mass parts, laurate 1.4-1.9 mass parts.
It is furthermore preferred that the walnut polypeptide compound includes：Walnut polypeptide extract 62-68 mass parts, hexadecanoic acid
6.2-7.4 mass parts, pohytol 3.4-4.0 mass parts, pentacosane 3.2-3.8 mass parts, laurate 1.5-1.8 mass parts.
Most preferably, the walnut polypeptide compound includes：Walnut polypeptide extract 64-66 mass parts, hexadecanoic acid
6.6-7.0 mass parts, pohytol 3.6-3.8 mass parts, pentacosane 3.4-3.6 mass parts, laurate 1.6-1.7 mass parts.
In some embodiments, the walnut polypeptide compound includes walnut polypeptide extract and bamboo leaf essential oil.
In the present invention, the walnut polypeptide compound is formed by walnut polypeptide extract and bamboo leaf essential oil compounding, wherein,
Preferably, the mass ratio of the walnut polypeptide extract and bamboo leaf essential oil, it is preferably (60-70)：(30-40), more preferably
(62-68)：(32-38), it is most preferably (64-66)：(34-36).
Present invention also offers a kind of preparation method of above-mentioned walnut polypeptide compound, walnut polypeptide extract 60-70 matter
Measure part, hexadecanoic acid 5.8-7.8 mass parts, pohytol 3.2-4.2 mass parts, pentacosane 3.0-4.0 mass parts, laurate
1.4-1.9 mass parts mix, and obtain walnut polypeptide compound.
A preferred scheme the most, walnut polypeptide is mixed with bamboo leaf essential oil, obtain walnut polypeptide compound, the walnut
The mass ratio of polypeptide extract and bamboo leaf essential oil is (60-70)：(30-40), more preferably (62-68)：(32-38), most preferably
For (64-66)：(34-36).
The instrument that the present invention uses is all common commercially available product, can all be bought in market.
The present invention mixes walnut polypeptide extract with bamboo leaf essential oil by a certain percentage, obtains walnut polypeptide compound.Tool
Body operating method is as follows：
1. the walnut pulp after degreasing is crushed into certain mesh number, degreasing walnut powder is obtained, degreasing walnut powder particle size range exists
The mesh of 10 mesh~100.
2. preferably, the granularity crushed is the mesh of 10 mesh~20.
3. in round-bottomed flask, weigh the degreasing walnut powder described in certain mass, first add distilled water, make the volume of water with
The ratio of degreasing walnut powder is 50：1 to 30：Between 1, wherein, volume unit is milliliter, and mass unit is gram；Add neutral egg
White enzyme, enzyme concentration are controlled in 5000-8000U/g degreasing walnut powder；PH value is adjusted between 5-8；Hydrolysis temperature is controlled in 35-60
DEG C, enzymolysis time 2-8h, obtain enzymolysis liquid.
4. preferably, the ratio of the volume of water and degreasing walnut silty amount is 35~40:1；Enzyme concentration is controlled in 6000-
7000U/g degreasing walnut powder；PH value is between 6-8；Hydrolysis temperature control is at 40-50 DEG C, enzymolysis time 3-5h.
5. 85 DEG C of enzyme deactivation 10min, 8000r/min centrifugation 20min of enzymolysis liquid, are made supernatant.
6. supernatant is removed into most water (bath temperature is controlled at 40-60 DEG C) with Rotary Evaporators, will be above-mentioned dense
Contracting liquid moves on to culture dish, is placed in freeze drier and is dried, and obtains walnut polypeptide extract.
7. preferably, the control of Rotary Evaporators bath temperature is at 45-55 DEG C.
8. the leaf of bamboo is cleaned, natural air drying, is crushed to certain mesh number, bamboo leaf powder particle size range is in the mesh of 10 mesh~100.
9. preferably, the granularity crushed is the mesh of 10 mesh~20.
10. in round-bottomed flask, bamboo leaf powder described in certain mass is weighed, adds distilled water, makes the volume and bamboo leaf powder of water
The ratio of quality is 20：1 to 40：Between 1, wherein, volume unit is milliliter, and mass unit is gram.
11. preferably, the ratio of the volume of water and bamboo leaf powder quality is 20~30:1.
12. using essential oil extraction device, the aqueous solution in round-bottomed flask is heated, after heating 4-6 hours, is cooled to room
Wen Hou, n-hexane layer is isolated, n-hexane (35 DEG C of bath temperature) is removed with anhydrous sodium sulfate drying, then with Rotary Evaporators,
Obtain bamboo leaf essential oil.
13. preferably, the heat time is 4.5 hours.
14. by walnut polypeptide extract and bamboo leaf essential oil according to different quality ratio (60-70)：(40-30) is mixed respectively
Close, obtain walnut polypeptide compound.
15. preferably, 64 are chosen respectively:36、65:35、66:34 3 kinds of mass ratioes are mixed, and obtain walnut polypeptide
Compound.
Present invention also offers a kind of application of above-mentioned walnut polypeptide compound in bacteriostatic agent, the walnut polypeptide compounding
Thing includes the composition of following mass parts：
Walnut polypeptide extract 60-70 mass parts,
Hexadecanoic acid 5.8-7.8 mass parts,
Pohytol 3.2-4.2 mass parts,
Pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
Wherein, the walnut polypeptide compound can suppress gram-positive bacteria, Gram-negative bacteria and fungi.Preferably,
The walnut polypeptide compound can suppress fungi.The fungi is preferably saccharomyces cerevisiae (Saccharomyces
) and/or Pichia pastoris (Pichia pastoris) cerevisiae.In certain embodiments of the present invention, the walnut polypeptide
Compound is (60-70) including mass ratio：The walnut polypeptide extract and bamboo leaf essential oil of (30-40).
With reference to embodiment, the present invention is expanded on further：
Embodiment 1：The preparation of walnut polypeptide extract
Walnut pulp after degreasing is crushed to 20 mesh, degreasing walnut powder is obtained, in round-bottomed flask, weighs certain mass
Degreasing walnut powder, first adds distilled water, and it is 35 to make the volume of water and the ratio of degreasing walnut silty amount：1, add neutral protein
Enzyme, in 6000U/g, regulation pH value is 7 for enzyme concentration control, and hydrolysis temperature control is at 45 DEG C, enzymolysis time 4h；85 DEG C of enzyme deactivations afterwards
10min, 8000r/min centrifuge 20min, and supernatant is made；Supernatant is removed into most water (water-bath temperature with Rotary Evaporators
Degree control is at 45 DEG C), above-mentioned concentrate is moved on into culture dish, is placed in freeze drier and is dried, obtains walnut polypeptide extraction
Thing.
Embodiment 2：The preparation of bamboo leaf essential oil
Using Moso Bamboo Leaves as raw material, cleaned, dried, be broken, according to essential oil extracting device, in round-bottomed flask, accurately
The bamboo leaf powder of the mesh of certain mass average particle fineness 10 is weighed, distilled water is added, makes the volume of water and the ratio of bamboo leaf powder quality
25：1, wherein, volume unit is milliliter, mass unit for gram, heat the aqueous solution in round-bottomed flask, after heating 4.5 hours,
After being cooled to room temperature, n-hexane layer is isolated, n-hexane (water-bath temperature is removed with anhydrous sodium sulfate drying, then with Rotary Evaporators
35 DEG C of degree), obtain bamboo leaf essential oil.
Embodiment 3：Walnut polypeptide extract compounds with bamboo leaf essential oil
The bamboo leaf essential oil that walnut polypeptide extract prepared by embodiment 1 is prepared with embodiment 2 is with 64 mass parts：36 mass
The ratio of part is sufficiently mixed, and obtains walnut polypeptide compound.Through Gas chromatographyMass spectrometry and UV, visible light spectrophotometric
Method is examined, and the walnut polypeptide compound includes：The mass parts of walnut polypeptide extract 64, the mass parts of hexadecanoic acid 7.0, plant
The mass parts of alcohol 3.8, the mass parts of pentacosane 3.6, the mass parts of laurate 1.7.
Embodiment 4：Walnut polypeptide extract compounds with bamboo leaf essential oil
The bamboo leaf essential oil that walnut polypeptide extract prepared by embodiment 1 is prepared with embodiment 2 is with 65 mass parts：35 mass
The ratio of part is sufficiently mixed, and obtains walnut polypeptide compound.Through Gas chromatographyMass spectrometry and UV, visible light spectrophotometric
Method is examined, and the walnut polypeptide compound includes：The mass parts of walnut polypeptide extract 65, the mass parts of hexadecanoic acid 6.8, plant
The mass parts of alcohol 3.7, the mass parts of pentacosane 3.5, the mass parts of laurate 1.6.
Embodiment 5：Walnut polypeptide extract compounds with bamboo leaf essential oil
The bamboo leaf essential oil that walnut polypeptide extract prepared by embodiment 1 is prepared with embodiment 2 is with 66 mass parts：34 mass
The ratio of part is sufficiently mixed, and obtains walnut polypeptide compound.Through Gas chromatographyMass spectrometry and UV, visible light spectrophotometric
Method is examined, and the walnut polypeptide compound includes：The mass parts of walnut polypeptide extract 66, the mass parts of hexadecanoic acid 6.6, plant
The mass parts of alcohol 3.6, the mass parts of pentacosane 3.4, the mass parts of laurate 1.6.
Embodiment 6：The antibacterial action of walnut polypeptide compound
Using double-layer plate punch method, the antibacterial action for the walnut polypeptide compound that embodiment 3 obtains has been investigated, has found core
Peach polypeptide compound can suppress gram-positive bacteria, Gram-negative bacteria and the growth of fungi, to bacillus subtilis, golden yellow
Staphylococcus, Escherichia coli, the minimum inhibitory concentration of saccharomyces cerevisiae and Pichia pastoris be respectively 4.82mg/mL, 6.76mg/mL,
3.24mg/mL, 5.12mg/mL and 5.70mg/mL.Compared to the minimum inhibitory concentration (withered grass that walnut polypeptide extract is used alone
Bacillus 15.58mg/mL, staphylococcus aureus 20.92mg/mL, Escherichia coli 10.89mg/mL, saccharomyces cerevisiae
10.56mg/mL and Pichia pastoris 10.86mg/mL) 2-4 times of fungistatic effect raising.
Embodiment 7：The antibacterial action of walnut polypeptide compound
Using double-layer plate punch method, the antibacterial action for the walnut polypeptide compound that embodiment 4 obtains has been investigated, has found core
Peach polypeptide compound can suppress gram-positive bacteria, Gram-negative bacteria and the growth of fungi, to bacillus subtilis, golden yellow
Staphylococcus, Escherichia coli, the minimum inhibitory concentration of saccharomyces cerevisiae and Pichia pastoris be respectively 4.95mg/mL, 6.83mg/mL,
3.39mg/mL, 5.30mg/mL and 5.89mg/mL.Compared to the minimum inhibitory concentration (withered grass that walnut polypeptide extract is used alone
Bacillus 15.58mg/mL, staphylococcus aureus 20.92mg/mL, Escherichia coli 10.89mg/mL, saccharomyces cerevisiae
10.56mg/mL and Pichia pastoris 10.86mg/mL) 2-4 times of fungistatic effect raising.
Embodiment 8：The antibacterial action of walnut polypeptide compound
Using double-layer plate punch method, the antibacterial action for the walnut polypeptide compound that embodiment 5 obtains has been investigated, has found core
Peach polypeptide compound can suppress gram-positive bacteria, Gram-negative bacteria and the growth of fungi, to bacillus subtilis, golden yellow
Staphylococcus, Escherichia coli, the minimum inhibitory concentration of saccharomyces cerevisiae and Pichia pastoris be respectively 5.09mg/mL, 6.89mg/mL,
3.56mg/mL, 5.47mg/mL and 6.02mg/mL.Compared to the minimum inhibitory concentration (withered grass that walnut polypeptide extract is used alone
Bacillus 15.58mg/mL, staphylococcus aureus 20.92mg/mL, Escherichia coli 10.89mg/mL, saccharomyces cerevisiae
10.56mg/mL and Pichia pastoris 10.86mg/mL) 2-4 times of fungistatic effect raising.
Embodiment 9：The application of walnut polypeptide compound
The walnut polypeptide compound that embodiment 3 obtains is dissolved in 0.1% Tween-20, it is fully emulsified, then diluted with sterilized water
To 10mg/mL, cherry tomato fresh, without open defects such as broken wounds is chosen, pinpoints daily to its surface and sprays appropriate walnut polypeptide
Compound (is moistened by fruit and vegetable surfaces and is defined without large water drop attachment), while using daily sprinkling distilled water as control group, is placed in room
Observation is stored under temperature under (25 DEG C).Control group cherry tomato is substantially all when storing 5 days addles, and the now also intact nothing for the treatment of group
Damage, until 20 talentes all addle, it follows that the walnut polypeptide compound that the present invention obtains is imitated to the anti-corrosive fresh-keeping of cherry tomato
Fruit is nearly Marketing Staff on ordinary days to 4 times of cherry tomato fresh-keeping effect.
Embodiment 10：The application of walnut polypeptide compound
The walnut polypeptide compound that embodiment 4 obtains is dissolved in 0.1% Tween-20, it is fully emulsified, then diluted with sterilized water
To 10mg/mL, cucumber fresh, without open defects such as broken wounds is chosen, pinpoints answered to its surface appropriate walnut polypeptide of sprinkling daily
(moistened by fruit and vegetable surfaces and be defined without large water drop attachment) with thing, while using daily sprinkling distilled water as control group, be placed in room temperature
Under observation is stored under (25 DEG C).Control group cherry tomato is substantially all when storing 7 days addles, and now treatment group is also excellent,
Until 25 talentes all addle, it follows that the obtained walnut polypeptide compound of the present invention to the corrosion-resistanting fresh-keeping effect of cucumber nearly
It is Marketing Staff on ordinary days to 3-4 times of cherry tomato fresh-keeping effect.
The fungistatic effect of walnut polypeptide compound much larger than walnut polypeptide be used alone, compared to be used alone walnut polypeptide,
The bacteriostasis property of walnut polypeptide compound also improves 3-4 times.
The walnut polypeptide compound that the present invention designs can effectively suppress gram-positive bacteria, Gram-negative bacteria and fungi
Growth and breeding, can be widely applied to food fresh keeping storage in, there is wide applicability.
The walnut polypeptide compound that the present invention obtains can be used for more fruits and vegetables, as grape, citrus, apple, pears, Kiwi berry,
The anti-corrosive fresh-keeping of the fruits and vegetables such as cucumber, wax gourd, sponge gourd, pumpkin, there is wide applicability.
The above described is only a preferred embodiment of the present invention, any formal limitation not is made to the present invention, though
So the present invention is disclosed above with preferred embodiment, but is not limited to the present invention, any to be familiar with this professional technology people
Member, in the range of technical solution of the present invention is not departed from, when the technology contents using the disclosure above make a little change or repair
The equivalent embodiment for equivalent variations is adornd, as long as being the technical spirit according to the present invention without departing from technical solution of the present invention content
Any simple modification, equivalent change and modification that embodiment to more than is made, still fall within the scope of technical solution of the present invention
It is interior.
Claims (10)
1. a kind of walnut polypeptide compound, it is characterised in that include the composition of following mass parts：
Walnut polypeptide extract 60-70 mass parts,
Hexadecanoic acid 5.8-7.8 mass parts,
Pohytol 3.2-4.2 mass parts,
Pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
2. walnut polypeptide compound according to claim 1, it is characterised in that including walnut polypeptide extract and leaf of bamboo essence
Oil.
3. walnut polypeptide compound according to claim 2, it is characterised in that the walnut polypeptide extract and leaf of bamboo essence
The mass ratio of oil is (60-70)：(40-30).
4. walnut polypeptide compound according to claim 1, it is characterised in that the walnut polypeptide extract passes through enzymolysis
Method is made.
5. a kind of preparation method of walnut polypeptide compound, it is characterised in that by walnut polypeptide extract 60-70 mass parts, ten
Six alkanoic acid 5.8-7.8 mass parts, pohytol 3.2-4.2 mass parts, pentacosane 3.0-4.0 mass parts and laurate 1.4-1.9
Mass parts mix, and obtain walnut polypeptide compound.
6. preparation method according to claim 5, it is characterised in that by mass ratio be (60-70)：The walnut of (40-30)
Polypeptide extract mixes with bamboo leaf essential oil, obtains walnut polypeptide compound.
A kind of 7. application of walnut polypeptide compound in antiseptic, it is characterised in that the walnut polypeptide compound include with
The composition of lower mass parts：
Walnut polypeptide extract 60-70 mass parts,
Hexadecanoic acid 5.8-7.8 mass parts,
Pohytol 3.2-4.2 mass parts,
Pentacosane 3.0-4.0 mass parts,
Laurate 1.4-1.9 mass parts.
8. application according to claim 7, it is characterised in that the walnut polypeptide compound can suppress Gram-positive
Bacterium, Gram-negative bacteria and fungi.
9. application according to claim 8, it is characterised in that the walnut polypeptide compound can suppress fungi, described true
Bacterium is selected from saccharomyces cerevisiae and/or Pichia pastoris.
10. application according to claim 7, it is characterised in that the walnut polypeptide compound is (60- including mass ratio
70)：The walnut polypeptide extract and bamboo leaf essential oil of (30-40).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610515412.8A CN107549582B (en) | 2016-07-01 | 2016-07-01 | Walnut polypeptide compound used as antibacterial agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610515412.8A CN107549582B (en) | 2016-07-01 | 2016-07-01 | Walnut polypeptide compound used as antibacterial agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107549582A true CN107549582A (en) | 2018-01-09 |
| CN107549582B CN107549582B (en) | 2020-12-01 |
Family
ID=60969148
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610515412.8A Expired - Fee Related CN107549582B (en) | 2016-07-01 | 2016-07-01 | Walnut polypeptide compound used as antibacterial agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549582B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089552A (en) * | 2019-06-12 | 2019-08-06 | 广西水产畜牧学校 | A kind of channel catfish preservation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172615A (en) * | 1996-07-01 | 1998-02-11 | 三菱化学食品株式会社 | Anti-bacteria agent |
| CN101461385A (en) * | 2007-12-20 | 2009-06-24 | 天津仁怡生物工程技术有限公司 | Bacteriostat of gram positive bacteria and gram negative bacteria and use thereof |
| CN101693853A (en) * | 2009-10-27 | 2010-04-14 | 北京林业大学 | Device for extracting plant essential oil and method for preparing bamboo leaf essential oil by using same |
| CN105661457A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Seasoning preservative for meat products and preparation method of seasoning preservative |
| CN105660820A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Composite preservative containing bamboo leaf extract, for meat products |
-
2016
- 2016-07-01 CN CN201610515412.8A patent/CN107549582B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172615A (en) * | 1996-07-01 | 1998-02-11 | 三菱化学食品株式会社 | Anti-bacteria agent |
| CN101461385A (en) * | 2007-12-20 | 2009-06-24 | 天津仁怡生物工程技术有限公司 | Bacteriostat of gram positive bacteria and gram negative bacteria and use thereof |
| CN101693853A (en) * | 2009-10-27 | 2010-04-14 | 北京林业大学 | Device for extracting plant essential oil and method for preparing bamboo leaf essential oil by using same |
| CN105661457A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Seasoning preservative for meat products and preparation method of seasoning preservative |
| CN105660820A (en) * | 2016-01-11 | 2016-06-15 | 蒋丽红 | Composite preservative containing bamboo leaf extract, for meat products |
Non-Patent Citations (1)
| Title |
|---|
| 刘昭明 等: "核桃蛋白酶水解物的抑菌性能探讨", 《四川食品与发酵》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089552A (en) * | 2019-06-12 | 2019-08-06 | 广西水产畜牧学校 | A kind of channel catfish preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107549582B (en) | 2020-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Nicosia et al. | Control of postharvest fungal rots on citrus fruit and sweet cherries using a pomegranate peel extract | |
| CN101810218B (en) | Red bayberry preservative based on Chinese herbal medicines and preparation method thereof | |
| CN102273715B (en) | Common lophatherum herb extract natural food preservative and preparation method thereof | |
| CN101756341B (en) | Fresh-keeping agent and fresh-keeping method for traditional non-fermented bean products | |
| CN101461414B (en) | Compound biological preservative for cooling pork and fresh-keeping method | |
| CN104938544A (en) | Method for preparing natural preservative and application thereof | |
| CN102318668A (en) | Day lily refreshing technology under normal temperature condition | |
| CN103229828A (en) | Method for preserving and fresh keeping of cherry tomatoes | |
| CN104026708A (en) | Food preservative | |
| CN103469679A (en) | Grape preservative paper and manufacturing method thereof | |
| Sempere-Ferre et al. | Antifungal in vitro potential of Aloe vera gel as postharvest treatment to maintain blueberry quality during storage | |
| CN105613724A (en) | Plant-source composite nano-sized fruit and vegetable antistaling agent as well as preparation method and application thereof | |
| CN107549582A (en) | A kind of walnut polypeptide compound as antiseptic | |
| CN107771917A (en) | A kind of osmunda polysaccharides tomato pr eservation agent | |
| CN104783294B (en) | Preparation method of food preservative compounded by kadsura longepedunculata extract and wild chrysanthemum extract | |
| CN102948463A (en) | Novel biological fruit/vegetable mould-proof preservative | |
| CN101084766A (en) | Research for Novel green seaweed fruit and vegetable preserving agent | |
| CN105360284B (en) | A kind of biology source fruit and vegetable fresh-keeping agent and its preparation method and application | |
| CN107347983A (en) | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method | |
| CN107549585A (en) | A kind of antiseptic and preparation method thereof | |
| CN106376642A (en) | Biological preservative for storage of kiwifruit fruits after picking | |
| Rai et al. | Postharvest deterioration of tomato and it’s management strategies: a review | |
| CN112042736A (en) | Fruit and vegetable bacteriostatic fresh-keeping method and fresh-keeping box | |
| CN103766798A (en) | Vanilla plant extract and preparation method thereof as well as application in food preservation | |
| CN107549581A (en) | A kind of leaf of bamboo Herba Origani Vulgaris quintessence oil compound as antiseptic |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20201201 |