CN108371275A - A kind of food preservative and preparation method thereof containing bunge pricklyash leaf - Google Patents
A kind of food preservative and preparation method thereof containing bunge pricklyash leaf Download PDFInfo
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- CN108371275A CN108371275A CN201810530849.8A CN201810530849A CN108371275A CN 108371275 A CN108371275 A CN 108371275A CN 201810530849 A CN201810530849 A CN 201810530849A CN 108371275 A CN108371275 A CN 108371275A
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- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 50
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- 241000612118 Samolus valerandi Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 239000005452 food preservative Substances 0.000 title claims abstract description 28
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 28
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 42
- 235000013305 food Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- ZORQXIQZAOLNGE-UHFFFAOYSA-N 1,1-difluorocyclohexane Chemical compound FC1(F)CCCCC1 ZORQXIQZAOLNGE-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 17
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 17
- 229940035049 sorbitan monooleate Drugs 0.000 claims abstract description 17
- 235000011069 sorbitan monooleate Nutrition 0.000 claims abstract description 17
- 239000001593 sorbitan monooleate Substances 0.000 claims abstract description 17
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims abstract description 16
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 14
- 229940064004 antiseptic throat preparations Drugs 0.000 claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 33
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- 238000000605 extraction Methods 0.000 claims description 26
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 17
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 17
- 241000234314 Zingiber Species 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 16
- 235000008397 ginger Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 238000002137 ultrasound extraction Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 11
- 238000003306 harvesting Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000007598 dipping method Methods 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000002386 leaching Methods 0.000 claims description 8
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 8
- 238000003828 vacuum filtration Methods 0.000 claims description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 8
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- 238000011161 development Methods 0.000 abstract description 3
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- 239000003755 preservative agent Substances 0.000 description 11
- 230000002335 preservative effect Effects 0.000 description 11
- 239000000126 substance Substances 0.000 description 6
- 235000014469 Bacillus subtilis Nutrition 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 5
- 241000228197 Aspergillus flavus Species 0.000 description 4
- 244000063299 Bacillus subtilis Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
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- 235000008429 bread Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 241000235546 Rhizopus stolonifer Species 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
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- 238000011160 research Methods 0.000 description 2
- 201000009032 substance abuse Diseases 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 206010002091 Anaesthesia Diseases 0.000 description 1
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- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- 241000896292 Odontothrips loti Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
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- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
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- 230000037005 anaesthesia Effects 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
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- 231100000252 nontoxic Toxicity 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 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
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
Abstract
The invention belongs to food preservative technical fields, and in particular to a kind of food preservative and preparation method thereof containing bunge pricklyash leaf.Using Chinese prickly ash leaf extract, Ginger P.E, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract, chitosan, tea polyphenols, 20 sorbitan monooleate of polyoxyethylene, remaining as water be raw material, by evenly mixing to get to using bunge pricklyash leaf as the antiseptics for natural food of primary raw material.The advantages of present invention turns waste into wealth bunge pricklyash leaf, increases green pepper agriculture income, and thrust zone economic development has safe without toxic side effect, and its antimicrobial spectrum is wide, bacteriostasis rate is high, long shelf-life etc..
Description
Technical field
The invention belongs to food preservative technical fields, and in particular to one kind is with bunge pricklyash leaf food antiseptic as main component
Agent and preparation method thereof.
Background technology
With the development of economic society and science and technology, the food-safe requirement of people is higher and higher, especially food in recent years
Security incident takes place frequently, and people is made to focus more on the safety of food additives, and enterprise abuses, abuses preservative in addition, makes food
Preservative is savored as one of Main Foods additive of food safety question is caused.
Food preservative is to keep the original quality of food and nutritive value for purpose food additives, it can inhibit micro-
Biological growth activity, prevent food spoilage are rotten to extend the shelf life.Preservative is broadly divided into chemical classes by component and source
Food preservative and natural class food preservative (Wang Shan etc., 2011).
The preservative that clear stipulaties 32 kinds of Permissible limits in China's use, at this stage commonly based on chemical preservative
(Wang Li etc., 2011).Because antisepsis is strong etc., advantages occupy food preservative market to chemical preservative for a long time, with science and technology into
The constantly improve of step, analysis detection means, people have found that there is lure carcinous, cause using chemical preservative by numerous studies
Abnormal property or easy the problems such as causing food poisoning.
As people advocate the food consumption of health, green, safe efficient, the cheap new type natural preservative of exploitation is
As field of food urgent problem to be solved.
Chinese prickly ash (Zanthoxylixm bungeanum) is Rutaceae Zanthoxylum (Zanthoxylixm) plant, and bunge pricklyash leaf is
Imparipinnate leaf or the leaflet being scattered, surface dirty-green or brown-green, gas is fragrant, and acrid flavour, heat are nontoxic.Chemical composition mainly has
Ingredients such as alkaloid, amide, lignanoid, cumarin and triterpene, sterol, hydro carbons and flavones etc., have expelling parasite, analgesia, anesthesia etc.
It acts on (Long Yongquan, 2012).
China is the source area of Chinese prickly ash, and plantation big country, is mainly distributed on Shaanxi, Gansu, Henan, Hebei, Shandong etc.
Area, the Chinese prickly ash area of domestic cultivation is up to more than 160 ten thousand hm at present2(Zhou Guifu, 2012).Due to for a long time, to Chinese prickly ash
Research is mainly that the constituents extractions and Chinese prickly ash pericarp, seed, wild pepper seed crust and zanthoxylum powder etc. such as pepper volatile oil, general flavone add deeply
Work, relatively fewer to bunge pricklyash leaf research, most area green pepper agriculture harvests Chinese prickly ash after autumn, and green pepper leaf is largely abandoned, green pepper Ye Kaifali
It is low with rate.And bunge pricklyash leaf has very strong effect (Gong Jinwen, Luo Aiguo etc., 2011) in antibacterial, sterilization, anti-oxidant etc..
Therefore, Chinese prickly ash leaf extract is developed as food preservative to meeting domestic and international food products market to natural antiseptic agent
Demand turns waste into wealth bunge pricklyash leaf, increases green pepper agriculture income etc. and is of great significance.
Invention content
The object of the present invention is to provide a kind of wholefoods green safe, antimicrobial spectrum is wide, of low cost, antisepsis is strong
Preservative, to be widely used in the food fresh keepings such as meat products, dairy products, flavouring, beverage.
To achieve the above object, the technical solution used in the present invention is a kind of food preservative containing bunge pricklyash leaf,
In, include the raw material of following weight percents：
Chinese prickly ash leaf extract 2~6%, Ginger P.E 1~2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1~2%, chitosan 0.5~
1.5%, tea polyphenols 0.5~1%, 20 sorbitan monooleate 1~3% of polyoxyethylene, remaining is water.
A method of preparing the food preservative containing bunge pricklyash leaf, wherein include the following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into progress supercritical CO 2 extraction in the material tube of extraction kettle
It takes, extraction temperature is 40 DEG C, and pressure 25MP, time 1.5h, CO2 flow controls are in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract.
(4) by above-mentioned steps (1), (2), the Chinese prickly ash leaf extract 2~6% of (3) preparation, Ginger P.E 1~2%, osmanthus
Bark extract 1~2% and chitosan 0.5~1.5%, tea polyphenols 0.5~1%, 20 sorbitan monooleate 1 of polyoxyethylene
~3%, remaining is water, is uniformly mixed to get to using bunge pricklyash leaf as the antiseptics for natural food of primary raw material..
The beneficial effects of the present invention are following three points：
First, the present invention wants raw material based on Chinese prickly ash leaf extract, come from natural materials, safe without toxic side effect, and its
Antimicrobial spectrum is wide, bacteriostasis rate is high.To staphylococcus aureus (Staphylococcus aureus), Escherichia coli
(Escherichia coli), bacillus subtilis (Bacillus subtilis), aspergillus flavus (Aspergillus niger),
Bread mold (Rhizopus nigricans), saccharomyces cerevisiae (Saccharomyces cerevisiae) etc., have stronger
Antibacterial, bactericidal effect.The killing rate of staphylococcus aureus, Escherichia coli, aspergillus flavus, bread mold and saccharomyces cerevisiae can be reached
It is 81.3% to bacillus subtilis killing rate to 90% or more；Under the conditions of room temperature (20 DEG C), addition a concentration of 0.2%
Chinese prickly ash leaf extract antiseptics for natural food open can preserve 100 days or more in soy sauce；Add a concentration of 0.2% flower
For green pepper leaf antiseptics for natural food in cooked meat product, room temperature (20 DEG C) lower open mouth preserves the shelf life that can extend 7~15 days.
Second, the preparation process of food preservative of the present invention is simple, easy to operate, is easy to implement productionization, and bunge pricklyash leaf is anti-
Rotten active constituent recovery rate is high, up to 9.5% or more.
Bunge pricklyash leaf is turned waste into wealth to developing and using bunge pricklyash leaf, increases green pepper agriculture income, push by third, completion of the invention
Regional Economic Development etc. has great importance.
To show that the effect of the present invention, bacteriostatic test are as follows:
With staphylococcus aureus (S.aureus), Escherichia coli (E.coli), bacillus subtilis (B.subtilis),
Six kinds of aspergillus flavus (A.flavus), bread mold (R.nigricans), saccharomyces cerevisiae (S.cerevisiae) bacterium are indicator bacteria,
Using Odontothrips loti and the method for plate culture count, the solution for being 0.2% by 1 diluted concentration of antiseptics for natural food, with sterile water
For negative control, the chemical preservative potassium sorbate with concentration is positive control, and the inhibition zone for measuring antiseptics for natural food 1 is straight
Diameter, measurement result is as shown in table 1, table 2.
Antibacterial circle diameter of 1 preservative of table to different bacterium
Bacteriostasis rate of 2 preservative of table to different bacterium
Specific implementation mode
Embodiment 1
A kind of food preservative described in the present embodiment, includes the raw material of following parts by weight：
Chinese prickly ash leaf extract 2%, Ginger P.E 2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 2%, chitosan 1.5%, tea polyphenols 0.5%,
20 sorbitan monooleate 1% of polyoxyethylene, pure water 91%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 2%, Ginger P.E 2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 2%, chitosan 1.5%, tea
Polyphenol 0.5%, 20 sorbitan monooleate 1% of polyoxyethylene, pure water 91%；It is uniformly mixed to get to based on bunge pricklyash leaf
Want the antiseptics for natural food of raw material.
Embodiment 2
A kind of food preservative described in the present embodiment, includes the raw material of following parts by weight：
Chinese prickly ash leaf extract 2%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1.5%, chitosan 1.5%, tea polyphenols
0.5%, 20 sorbitan monooleate 1% of polyoxyethylene, pure water 92%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 2%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1.5%, chitosan
1.5%, tea polyphenols 0.5%, 20 sorbitan monooleate 1% of polyoxyethylene, pure water 92%；It is uniformly mixed to get to flower
Green pepper leaf is the antiseptics for natural food of primary raw material.
Embodiment 3
A kind of food preservative described in the present embodiment, includes the raw material of following parts by weight：
Chinese prickly ash leaf extract 3%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1.5%, chitosan 1%, tea polyphenols
0.5%, 20 sorbitan monooleate 1.5% of polyoxyethylene, pure water 91%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 3%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1.5%, chitosan 1%,
Tea polyphenols 0.5%, 20 sorbitan monooleate 1.5% of polyoxyethylene, pure water 91%；It is uniformly mixed to get to bunge pricklyash leaf
For the antiseptics for natural food of primary raw material.
Embodiment 4
A kind of food preservative described in the present embodiment, includes the raw material of following weight percents：
Chinese prickly ash leaf extract 4%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 1%, tea polyphenols 0.8%,
20 sorbitan monooleate 2% of polyoxyethylene, pure water 89.7%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 4%, Ginger P.E 1.5%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 1%, tea
Polyphenol 0.8%, 20 sorbitan monooleate 2% of polyoxyethylene, pure water 89.7%, it is uniformly mixed to be to get to bunge pricklyash leaf
The antiseptics for natural food of primary raw material.
Embodiment 5
A kind of food preservative described in the present embodiment, includes the raw material of following weight percents：
Chinese prickly ash leaf extract 5%, Ginger P.E 1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 0.5%, tea polyphenols 0.8%,
20 sorbitan monooleate 2.5% of polyoxyethylene, pure water 89.2%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 5%, Ginger P.E 1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 0.5%, tea
Polyphenol 0.8%, 20 sorbitan monooleate 2.5% of polyoxyethylene, pure water 89.2% are uniformly mixed to get to bunge pricklyash leaf
For the antiseptics for natural food of primary raw material.
Embodiment 6
A kind of food preservative described in the present embodiment, includes the raw material of following weight percents：
Chinese prickly ash leaf extract 6%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 0.5%, tea polyphenols 01%, gathers Ginger P.E 1%
20 sorbitan monooleate 3% of ethylene oxide, pure water 87.5%；
The preparation method of food preservative described in the present embodiment, specifically includes following steps：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up,
It drains, with 20 mesh sieve, to be ground into bunge pricklyash leaf powder spare；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction
It takes, extraction temperature is 40 DEG C, pressure 25MP, time 1.5h, CO2Flow control is in 15kg/h；Then it is received from separating still
Collect extract, obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, after thinly slicing
12h is dried at 50 DEG C, ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution is added in 10 ratio,
Ultrasonic temperature is set as after 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, extracting solution is through vacuum filtration, and filtrate is through low-temperature reduced-pressure
Concentration, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, is pressed
Solid-liquid ratio is 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is taken out through vacuum
Filter is concentrated under reduced pressure, and obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract；
(4) by above-mentioned Chinese prickly ash leaf extract 6%, Ginger P.E 1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1%, chitosan 0.5%, tea
Polyphenol 1%, 20 sorbitan monooleate 3% of polyoxyethylene, pure water 87.5% are uniformly mixed to get to based on bunge pricklyash leaf
Want the antiseptics for natural food of raw material.
Claims (2)
1. a kind of food preservative containing bunge pricklyash leaf, characterized in that the raw material including following weight percents：
Chinese prickly ash leaf extract 2~6%, Ginger P.E 1~2%, Cortex cinnamomi japonici (Ramulus Cinnamomi) extract 1~2%, chitosan 0.5~1.5%, tea
Polyphenol 0.5~1%, 20 sorbitan monooleate 1~3% of polyoxyethylene, remaining is water.
2. a kind of method preparing the food preservative containing bunge pricklyash leaf described in claim 1, characterized in that including following step
Suddenly：
(1) preparation of Chinese prickly ash leaf extract：Using supercritical extraction technique, the fresh bunge pricklyash leaf of harvesting is cleaned up, is drained,
It is spare it to be ground into bunge pricklyash leaf powder with 20 mesh sieve；Bunge pricklyash leaf powder is fitted into the material tube of extraction kettle and carries out supercritical CO2Extraction, extraction
It is 40 DEG C, pressure 25MP, time 1.5h, CO to take temperature2Flow control is in 15kg/h；Then extraction is collected from separating still
Object obtains Chinese prickly ash leaf extract；
(2) preparation of Ginger P.E：Using ultrasonic extraction, fresh ginger is chosen, is cleaned up, 50 after thinly slicing
12h is dried at DEG C, and ginger powder is ground into 20 mesh sieve, is 1 by solid-liquid ratio:75% edible ethanol solution, setting is added in 10 ratio
After ultrasonic temperature is 50 DEG C, frequency 80Hz, ultrasonic extraction 60min, for extracting solution through vacuum filtration, filtrate is dense through low-temperature reduced-pressure
Contracting, obtains Ginger P.E；
(3) preparation of Cortex cinnamomi japonici (Ramulus Cinnamomi) extract：Using hot dipping, fresh cassia bark is chosen, cassia bark powder is ground into 20 mesh sieve, by feed liquid
Than being 1:75% edible ethanol solution is added in 10 ratio, 12h is extracted in 50 DEG C of water-baths, leaching liquor is through being filtered by vacuum, subtracting
Pressure concentration, obtains Cortex cinnamomi japonici (Ramulus Cinnamomi) extract.
(4) Chinese prickly ash leaf extract 2~6%, Ginger P.E 1~2%, cassia bark prepared by above-mentioned steps (1), (2), (3) are carried
Take object 1~2% and chitosan 0.5~1.5%, tea polyphenols 0.5~1%, 20 sorbitan monooleate 1 of polyoxyethylene~
3%, remaining is water, is uniformly mixed to get to using bunge pricklyash leaf as the antiseptics for natural food of primary raw material.
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| CN109259018A (en) * | 2018-10-24 | 2019-01-25 | 中国科学院兰州化学物理研究所 | The Preparation method and use of extractive of general flavone with health care function in a kind of bunge pricklyash leaf |
| CN109966223A (en) * | 2019-04-29 | 2019-07-05 | 华南协同创新研究院 | A kind of natural plant source antiseptic agent and its preparation method and application |
| CN115136968A (en) * | 2022-08-24 | 2022-10-04 | 广西壮族自治区林业科学研究院 | Natural preservative containing camellia oleifera extract and preparation method thereof |
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| CN109259018A (en) * | 2018-10-24 | 2019-01-25 | 中国科学院兰州化学物理研究所 | The Preparation method and use of extractive of general flavone with health care function in a kind of bunge pricklyash leaf |
| CN109966223A (en) * | 2019-04-29 | 2019-07-05 | 华南协同创新研究院 | A kind of natural plant source antiseptic agent and its preparation method and application |
| CN109966223B (en) * | 2019-04-29 | 2021-11-02 | 华南协同创新研究院 | Natural plant-derived preservative and preparation method and application thereof |
| CN115136968A (en) * | 2022-08-24 | 2022-10-04 | 广西壮族自治区林业科学研究院 | Natural preservative containing camellia oleifera extract and preparation method thereof |
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