CN109258793A - A kind of bacteriostatic agent and its preparation method and application - Google Patents
A kind of bacteriostatic agent and its preparation method and application Download PDFInfo
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- CN109258793A CN109258793A CN201811407798.6A CN201811407798A CN109258793A CN 109258793 A CN109258793 A CN 109258793A CN 201811407798 A CN201811407798 A CN 201811407798A CN 109258793 A CN109258793 A CN 109258793A
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- bacteriostatic agent
- oxidized resveratrol
- mass concentration
- citrus
- resveratrol
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 claims abstract description 78
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 claims abstract description 78
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- SYSQUGFVNFXIIT-UHFFFAOYSA-N n-[4-(1,3-benzoxazol-2-yl)phenyl]-4-nitrobenzenesulfonamide Chemical class C1=CC([N+](=O)[O-])=CC=C1S(=O)(=O)NC1=CC=C(C=2OC3=CC=CC=C3N=2)C=C1 SYSQUGFVNFXIIT-UHFFFAOYSA-N 0.000 description 1
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- TVLSRXXIMLFWEO-UHFFFAOYSA-N prochloraz Chemical compound C1=CN=CN1C(=O)N(CCC)CCOC1=C(Cl)C=C(Cl)C=C1Cl TVLSRXXIMLFWEO-UHFFFAOYSA-N 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- LUKBXSAWLPMMSZ-UHFFFAOYSA-N resveratrol Chemical compound C1=CC(O)=CC=C1C=CC1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-UHFFFAOYSA-N 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- BHRZNVHARXXAHW-UHFFFAOYSA-N sec-butylamine Chemical compound CCC(C)N BHRZNVHARXXAHW-UHFFFAOYSA-N 0.000 description 1
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- 235000021286 stilbenes Nutrition 0.000 description 1
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- 150000003505 terpenes Chemical class 0.000 description 1
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- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
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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
Abstract
The invention belongs to food antiseptic preservation field, it is related to a kind of bacteriostatic agent and its preparation method and application.The present invention provides a kind of bacteriostatic agent, the bacteriostatic agent is oxidized resveratrol solution, and the mass concentration of the oxidized resveratrol is 0.01%-0.1%.Oxidized resveratrol is used only in bacteriostatic agent provided by the invention, change the mode of conventional composite bacteriostatic agent, reduce the addition of other auxiliary or functional components, it is studied for the fruits and vegetables common pathogen that rots, the combination of a variety of pathogens can be effectively suppressed in bacteriostatic agent of the present invention, reduces postharvest fruit and vegetable to a greater extent and rots to lose.
Description
Technical field
The invention belongs to food antiseptic preservation field, it is related to a kind of bacteriostatic agent and its preparation method and application.
Background technique
Fresh fruit of vegetables is easy by a variety of pathogen infections during growth and maturity, during eventually leading to postharvest storage
It is putrid and deteriorated, it is the principal element for causing postharvest fruit and vegetable to lose.It can infect in the microorganism for causing fruits and vegetables to rot, endanger
Most serious, quantity it is most be fungi, such as anthrax-bacilus, botrytis cinerea, alternaric bacteria, Penicillium notatum, green mold bacterium.Prevent and treat postharvest fruit and vegetable
The major measure of infectious disease is that the application of rear sterilization antiseptic is adopted before adopting.Benomyl, o-phenyl phenol are relied primarily at present
The chemical bactericides such as sodium, thiabendazole, sec-butylamine, imazalil.
The long-time service of chemical pesticide inevitably causes while greatly improving agricultural productive force and endangers people
The negative issues such as class is healthy, pollute environment, pathogen develops drug resistance, stability weakens.Therefore, there is being compatible with the environment property
Good, diverse biological activities, it is safe to people and animals and pest natural enemy the advantages that plant-based bacteriostat receive more and more attention.
Botanical fungicide refer to sterilization, bacteriostatic activity plant certain organs or extract its effective component, with
And the medicament for controlling plant diseases that the monomeric substance isolated and purified is process, it is to replace traditional chemical bacteriostatic agent preferential
The classification of selection.At present it has been found that much having antibacterial, bactericidal activity floristics, and the active material isolated
It is related to the compounds such as phenols, terpene, flavonoids.Stilbenes compound is one of numerous plant source active constituents, has one
Fixed bacteriostatic activity, resveratrol substance are the Typical Representatives of such compound.
Oxidized resveratrol is the polyhydroxy trans stilbene class natural product resveratrol being concerned in recent years
(Resveratrol) the position 2'- hydroxylation derivative.Research in recent years confirms that oxidized resveratrol has anti-inflammation detumescence, resists
The bioactivity and pharmacological action of the multiple beneficials such as oxidation, anti-aging, but agriculturally, especially rot for prevention and control fruits and vegetables
The report of pathogenic bacteria is rarely seen.
CN106417585A is related to a kind of Edible plant source fruit and vegetable coating bacteriostatic agent, and component is by weight percentage such as
Under: ginger extract 3%-10%, low molecular chitosan 0.2-0.5%, citric acid 2-5%, tea polyphenols 0.03-0.1%, white Chenopodiaceae
Reed alcohol 0.01%-0.1%, surplus are deionized water；The sum of weight percentage of each component is 100%.The invention is applied in chitosan
Antioxidant tea polyphenols, resveratrol, citric acid etc. are added in film, can effectively slow down fruits and vegetables brown stain speed, extends fruits and vegetables storage
The time is hidden, various anti-oxidation active substances and various activities of antioxidant enzymes in fruits and vegetables are improved.But the fruit and vegetable coating bacteriostatic agent ingredient
More, at high cost and excessive addO-on therapies influences the original flavor of fruits and vegetables, and consumer's compliance is low.
Therefore it provides a kind of simple, stable and efficient new bacteriostatic agent is of great significance and vast market prospect.
Summary of the invention
In view of the deficiencies of the prior art and actual demand, the present invention provides a kind of bacteriostatic agent and preparation method thereof and answers
With for artificial synthesized oxidized resveratrol, the most suitable mass concentration of cooperation and treatment process significantly inhibit fruits and vegetables and rot to cause a disease
Fungi extends the preserving fruit and vegetable utilizing phase to reduce postharvest decay rate, and bacteriostatic agent source of the invention is sufficient, configures simple process, warp
It helps at low cost, and the significant effect of anti-corrosive fresh-keeping fruits and vegetables, is of great significance.
To achieve this purpose, the present invention adopts the following technical scheme:
In a first aspect, the present invention provides a kind of bacteriostatic agent, the bacteriostatic agent is oxidized resveratrol solution, and the oxidation is white
The mass concentration of veratryl alcohol is 0.01-0.1%, for example, can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%,
0.06%, 0.07%, 0.08%, 0.09% or 0.1%.
In the present invention, sole component of the selective oxidation resveratrol as bacteriostatic agent is dense in extra fine quality of the present invention
Fruits and vegetables pathogenic bacteria can be effectively suppressed in the oxidized resveratrol aqueous solution of degree range, without adding other components, inventors have found that
The addition of some function additives reduces the performance of oxidized resveratrol effect instead, and oxidized resveratrol concentration is too small can not be effective
Inhibit pathogen breeding, excessive concentration then influences fruits and vegetables mouthfeel while increasing cost.Oxidized resveratrol also has antioxygen simultaneously
The property changed, can inhibit the brown stain of fresh-cut fruit and vegetable section, inventors have found that the optium concentration of oxidized resveratrol for different purposes
It is different, it is 0.01-0.1% suitable for inhibiting the mass concentration range of postharvest fruit and vegetable pathomycete in the present invention.
Preferably, the mass concentration of the oxidized resveratrol is 0.04-0.05%.
It is easy, so as to cause qualitative change, corruption, to influence fruits and vegetables storage and fortune by various pathogen infections after fresh fruit of vegetables harvesting
Defeated, in the present invention, the mass concentration of oxidized resveratrol is that can effectively kill a variety of fruits within the scope of 0.04-0.05% in bacteriostatic agent
Vegetable pathogenic bacteria meet market needs, effective fresh-keeping Common Fruits vegetables.
Preferably, the oxidized resveratrol is chemically synthesized oxidized resveratrol.
In the present invention, the source of oxidized resveratrol is artificial chemical synthesis, and natural oxidized resveratrol is present in Portugal
In the rare plants such as grape, mulberry fruit, polygonum cuspidate, natural origin is extremely limited, thus artificial synthesized oxidized resveratrol can be a large amount of
It obtains, reduces cost while protecting resource；In addition, plant source extracts the oxidized resveratrol obtained there are a variety of isomers,
It may be a certain or plurality of active ingredients, and the processing majority of extract is all roughing, not enough finely, influences final products
Composition and quality.The oxidized resveratrol of artificial chemistry synthesis is alltrans structure, and product purity is high, and bioactivity is stablized,
Synthetic method programmable, is not influenced by raw material, effect stability, can largely be obtained.
Preferably, the antibacterial type of the bacteriostatic agent includes alternaric bacteria, citrus Penicillium notatum, glue born of the same parents anthrax-bacilus, lichee frost
Any one of phytophthora, Botrytis cinerea or citrus green mold bacterium or at least two combination, such as can be alternaric bacteria and
The combination of citrus Penicillium notatum, the combination of glue born of the same parents anthrax-bacilus and Peronophythora Litchii, the combination of Botrytis cinerea and citrus green mold bacterium,
The combination of citrus Penicillium notatum and citrus green mold bacterium, the combination of alternaric bacteria, citrus Penicillium notatum and glue born of the same parents' anthrax-bacilus, lichee frost epidemic disease
The combination of mould, Botrytis cinerea and citrus green mold bacterium or alternaric bacteria, citrus Penicillium notatum, glue born of the same parents anthrax-bacilus, lichee frost epidemic disease
The combination of mould, Botrytis cinerea and citrus green mold bacterium.
Rod method belongs to fungi, and most of type facultative parasitisms are made on plant, causing diversified economy plant disease
At field and post-harvest loss, such as wheat leaf blight, purple blotch of onion, the leaf blight of corn, eggplant early blight, Cabbage Leaf Spot etc. is all
Caused by alternaria nees fungus；Citrus Penicillium notatum and citrus green mold bacterium are mainly caused harm the fruit of storage period, but can also endanger field
Between ripening fruits, it is general saprophytic on various organic matters, generate a large amount of conidiums and propagated with air-flow, invade citrus through wound
Fruit；Glue born of the same parents anthrax-bacilus can infect numerous important nonwood forest trees, or cause more serious anthracnose；Peronophythora Litchii is tight
Litchi Leaves, flower spike, result sprig, carpopodium, young fruit and mellow fruit are endangered again, a large amount of sheddings, decayed fruit can be caused when serious, are damaged
Mistake rate is high；Botrytis cinerea can lead to various plants and generate gray mold, and disease fruit often makes fruit face locally bleach, and generate hairy mould
Layer, pulp rot loss seriously.
In the present invention, pass through one-component oxidized resveratrol and select suitable concentration, sprayed before fruits and vegetables are in vitro, picks
After can significantly inhibit pathogen infection, compared with common antiseptic agents or compounding bacteriostatic agent it is without side-effects safely, in the application concentration range
It does not damage the original mouthfeel of fruits and vegetables inside, while the freshness date of fruits and vegetables can be extended, be conducive to storage transport.
Preferably, the bacteriostatic agent is 0.03-0.05% for the mass concentration of the inhibition of alternaric bacteria, such as be can be
0.03%, 0.04% or 0.05%.
Preferably, the bacteriostatic agent is 0.02-0.03% for the mass concentration of the inhibition of citrus Penicillium notatum, such as can be with
It is 0.02%, 0.025% or 0.03%.
Preferably, the bacteriostatic agent is 0.01-0.02% for the mass concentration of the inhibition of glue born of the same parents anthrax-bacilus, such as can be with
It is 0.01%, 0.015% or 0.02%.
Preferably, the bacteriostatic agent is 0.01-0.02% for the mass concentration of the inhibition of Peronophythora Litchii, such as can be with
It is 0.01%, 0.015% or 0.02%.
Preferably, the bacteriostatic agent is 0.01-0.02% for the mass concentration of the inhibition of Botrytis cinerea, such as can
To be 0.01%, 0.015% or 0.02%.
Preferably, the bacteriostatic agent is 0.02-0.03% for the mass concentration of the inhibition of citrus green mold bacterium, such as can be with
It is 0.02%, 0.025% or 0.03%.
The present invention mainly inhibits or kills the disease fungus for causing fruits and vegetables to rot (i.e. postharvest disease), so that control is rotten after adopting
Rotten disease.Can infect in the microorganism for causing fruits and vegetables to rot, endanger most serious, quantity it is most be fungi, such as anthrax
Bacterium, botrytis cinerea, alternaric bacteria, Penicillium notatum, green mold bacterium etc., can the spray before fruits and vegetables harvest when bacteriostatic agent of the present invention uses
It applies, to reduce the pathogen total amount of latent infection, can also be used after adopting, kill the pathogen that fruits and vegetables carry, reduce cause of disease
Bacterium infects pathogenic or slows down rotten level.
Second aspect, the present invention provide a kind of preparation method of bacteriostatic agent as described in relation to the first aspect, the method includes
Following steps:
(1) ethyl alcohol is added into oxidized resveratrol, dissolves by heating；
(2) saturated aqueous solution of hydroxypropyl-β-cyclodextrin is prepared, and molten obtained by addition step (1) on magnetic stirring apparatus
Liquid continues heating stirring；
(3) step (2) acquired solution is stored at room temperature, is filtered, filtrate, that is, bacteriostatic agent.
Preferably, the volumetric concentration of step (1) described ethyl alcohol be 95-100%, such as can be 95%, 98% or
100%.
Preferably, the additive amount of the ethyl alcohol is just to cover oxidized resveratrol solid.
Preferably, the temperature of step (1) described heating is 60-65 DEG C, such as can be 60 DEG C, 62 DEG C or 65 DEG C.
Preferably, the mass ratio of step (2) hydroxypropyl-β-cyclodextrin and oxidized resveratrol is (3-6): 1, such as
It can be 3:1,4:1,5:1 or 6:1.
Preferably, the temperature of step (2) described heating is 45-55 DEG C, such as can be 45 DEG C, 48 DEG C, 50 DEG C or 55 DEG C.
Preferably, the time of step (2) described magnetic agitation be 30-45min, such as can be 30min, 35min,
40min or 45min.
Preferably, the time of step (3) described standing is 12-24h, such as can be 12h, 15h, 18h, 21h or for 24 hours.
In the present invention, room temperature is 20-28 DEG C, and those skilled in the art should know according to different weathers, region or ring
Border is adjusted.
The third aspect, the present invention provide the bacteriostatic agent of one kind as described in relation to the first aspect for inhibiting fruit and/or vegetables disease
The purposes that bacterium is infected.
Preferably, the fruit includes in pears, apple, lichee, guava, papaya, loquat, mango, banana or citrus
Any, preferably banana and citrus.
Preferably, the vegetables include any one of celery, cabbage, asparagus lettuce, cucumber, pimento, garlic stems or tomato, excellent
It is selected as pimento and tomato.
Compared with prior art, the invention has the following beneficial effects:
(1) oxidized resveratrol is used only in bacteriostatic agent provided by the invention, changes the mode of conventional composite bacteriostatic agent, reduces
The addition of other auxiliary or functional components, but bacteriostasis efficacy is not reduced, the mass concentration of specific selection oxidized resveratrol
It prolongs storage period and shelf life, inventor studies for fruits and vegetables common pathogen, find oxidized resveratrol as antibacterial
For effective inhibition concentration of different pathogenic bacteria when agent, while the group of a variety of pathogens can be effectively suppressed in bacteriostatic agent of the present invention
It closes, to a greater extent fresh-keeping in vitro fruit and vegetable；
(2) present invention increases solubility, the raising suppression of bacteriostatic agent by adjusting the configuration method of oxidized resveratrol solution
The bioavilability of microbial inoculum and the stability of system, process are simple and convenient.
Detailed description of the invention
Figure 1A -1F is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of alternaric bacteria, wherein the bacteriostatic agent of Figure 1A -1F
Mass concentration be respectively 0,0.01%, 0.03%, 0.05%, 0.07% and 0.09%；
Fig. 2A -2F is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of glue born of the same parents anthrax-bacilus, and wherein Fig. 2A -2F's is antibacterial
The mass concentration of agent is respectively 0,0.01%, 0.02%, 0.03%, 0.04% and 0.05%；
Fig. 3 A-3E is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of the double phytophthoras of lichee, the wherein suppression of Fig. 3 A-3E
The mass concentration of microbial inoculum is respectively 0,0.005%, 0.01%, 0.02% and 0.04%；
Fig. 4 A-4F is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of Botrytis cinerea, and wherein Fig. 4 A-4F's is antibacterial
The mass concentration of agent is respectively 0,0.0025%, 0.005%, 0.01%, 0.02% and 0.04%；
Fig. 5 A-5F is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of citrus green mold bacterium, and wherein Fig. 5 A-5F's is antibacterial
The mass concentration of agent is respectively 0,0.0025%, 0.005%, 0.01%, 0.02% and 0.04%；
Fig. 6 A-6F is that the bacteriostatic agent of various concentration inhibits the fungistatic effect figure of citrus Penicillium notatum, and wherein Fig. 6 A-6F's is antibacterial
The mass concentration of agent is respectively 0,0.01%, 0.02%, 0.03%, 0.04% and 0.05%.
Specific embodiment
Further to illustrate technological means and its effect adopted by the present invention, below by way of specific embodiment come into
One step illustrates technical solution of the present invention, but the present invention is not limited in scope of embodiments.
1 bacteriostatic agent of embodiment inhibits alternaric bacteria
Alternaric bacteria is inoculated in PDA culture medium, it is spare after culture 7d at 25 DEG C.Oxidized resveratrol is made into height
The concentrate of concentration is added to the band medicine culture medium being made into PDA culture medium containing various concentration, after mixing bed board, to quiet
After setting solidification, the mycelia block that diameter is 5mm is taken from above-mentioned cultured colony edge with punch, is placed in and aoxidizes white Chenopodiaceae containing setting
Each PDA plate center of reed alcohol series of concentrations, mycelia is face-down, while using pure PDA culture medium plate as blank control,
Colony diameter (Figure 1A -1F) is measured with crossing method after cultivating a couple of days at 24-25 DEG C, calculates antibacterial percentage, toxicity regression
Equation and median effective concentration, the results are shown in Table 1.
Wherein bacteriostasis rate (%)=(blank control net growth-processing net growth)/blank control net growth ×
100；Virulence calculation method: antibacterial percentage is converted into probability value, mass concentration is indicated with logarithm, with oxidized resveratrol
The logarithm (X) of different quality concentration subtracts the probability value (Y) of bacterium colony growth inhibition ratio, seeks virulence regression equation Y=a+bX,
And calculate the EC for inhibiting mycelia growth50Value；EC50Refer to half-maximal effect concentration, the concentration of 50% ceiling effect can be caused.
1 alternaric bacteria fungistatic effect of table
2 bacteriostatic agent of embodiment inhibits glue born of the same parents anthrax-bacilus
Use glue born of the same parents anthrax-bacilus for research object, experimental method the results are shown in Table 2, fungistatic effect is shown in Fig. 2A-with embodiment 1
2F.
2 glue born of the same parents' anthrax-bacilus fungistatic effect of table
3 bacteriostatic agent of embodiment inhibits the double phytophthoras of lichee
Use the double phytophthoras of lichee for research object, experimental method the results are shown in Table 3, fungistatic effect is shown in figure with embodiment 1
3A-3E.
The double phytophthora fungistatic effects of 3 lichee of table
4 bacteriostatic agent of embodiment inhibits Botrytis cinerea
Use Botrytis cinerea for research object, experimental method the results are shown in Table 4, fungistatic effect is shown in Fig. 4 A- with embodiment 1
4F.
4 Botrytis cinerea fungistatic effect of table
5 bacteriostatic agent of embodiment inhibits citrus green mold bacterium
Use citrus green mold bacterium for research object, experimental method the results are shown in Table 5, fungistatic effect is shown in Fig. 5 A- with embodiment 1
5F.
5 citrus green mold bacterium fungistatic effect of table
6 bacteriostatic agent of embodiment inhibits citrus Penicillium notatum
Use citrus Penicillium notatum for research object, experimental method the results are shown in Table 6, fungistatic effect is shown in Fig. 6 A- with embodiment 1
6F.
6 citrus Penicillium notatum fungistatic effect of table
Embodiment 7
A kind of bacteriostatic agent, the bacteriostatic agent are chemically synthesized oxidized resveratrol aqueous solution, the oxidized resveratrol
Mass concentration be 0.05%, preparation method is as follows:
(1) 95% ethyl alcohol is added into oxidized resveratrol, ethyl alcohol is made just to cover oxidized resveratrol solid, mixed system
65 DEG C of heating is to being completely dissolved；
(2) magnetic agitation in distilled water is added in hydroxypropyl-β-cyclodextrin to dissolve, hydroxypropyl-β-cyclodextrin is prepared
Saturated aqueous solution, and oxidized resveratrol alcoholic solution obtained by step (1) is added dropwise, is heated to 45 DEG C and continues in magnetic agitation
35min is stirred on device；
(3) step (2) acquired solution is down to and is stored at room temperature 12h, filtered, filtrate, that is, bacteriostatic agent；
Wherein, the mass ratio of hydroxypropyl-β-cyclodextrin and oxidized resveratrol is 4:1.
Embodiment 8
A kind of bacteriostatic agent, the bacteriostatic agent are chemically synthesized oxidized resveratrol aqueous solution, the oxidized resveratrol
Mass concentration be 0.01%, preparation method is as follows:
(1) 95% ethyl alcohol is added into oxidized resveratrol, ethyl alcohol is made just to cover oxidized resveratrol solid, mixed system
60 DEG C of heating is to being completely dissolved；
(2) magnetic agitation in distilled water is added in hydroxypropyl-β-cyclodextrin to dissolve, hydroxypropyl-β-cyclodextrin is prepared
Saturated aqueous solution, and oxidized resveratrol alcoholic solution obtained by step (1) is added dropwise, is heated to 50 DEG C and continues in magnetic agitation
45min is stirred on device；
(3) step (2) acquired solution is down to 4 DEG C of standing 18h of room temperature, filtered, filtrate, that is, bacteriostatic agent；
Wherein, the mass ratio of hydroxypropyl-β-cyclodextrin and oxidized resveratrol is 3:1.
Embodiment 9
A kind of bacteriostatic agent, the bacteriostatic agent are chemically synthesized oxidized resveratrol aqueous solution, the oxidized resveratrol
Mass concentration be 0.1%, preparation method is as follows:
(1) 95% ethyl alcohol is added into oxidized resveratrol, ethyl alcohol is made just to cover oxidized resveratrol solid, mixed system
65 DEG C of heating is to being completely dissolved；
(2) magnetic agitation in distilled water is added in hydroxypropyl-β-cyclodextrin to dissolve, hydroxypropyl-β-cyclodextrin is prepared
Saturated aqueous solution, and oxidized resveratrol alcoholic solution obtained by step (1) is added dropwise, is heated to 55 DEG C and continues in magnetic agitation
30min is stirred on device；
(3) step (2) acquired solution is down to and is stored at room temperature for 24 hours, filtering, filtrate, that is, bacteriostatic agent；
Wherein, the mass ratio of hydroxypropyl-β-cyclodextrin and oxidized resveratrol is 6:1.
Embodiment 10
Compared with Example 7, other than oxidized resveratrol is natural plant extracts, other conditions are the same as embodiment 7.
Comparative example 1
Compared with Example 7, in addition to oxidized resveratrol solution is replaced with the white Chenopodiaceae of oxidation disclosed in CN104824135A
Outside reed alcohol micro emulsion, other conditions are the same as embodiment 7.
Comparative example 2
Compared with Example 7, other than oxidized resveratrol solution is replaced with pure water, other conditions are the same as embodiment 7.
Comparative example 3
Compared with Example 7, other than oxidized resveratrol solution to be replaced with to the compound of Prochloraz and imazalil,
His condition is the same as embodiment 7.
Comparative example 4
Compared with Example 7, other than oxidized resveratrol mass concentration is 0.005%, other conditions are the same as embodiment 7.
Comparative example 5
Compared with Example 7, other than oxidized resveratrol mass concentration is 0.2%, other conditions are the same as embodiment 7.
Comparative example 6
Using the bacteriostatic agent disclosed in CN106234914A containing Herba Origani Vulgaris quintessence oil and resveratrol.
In vitro fruits and vegetables pathogen is inhibited to test
For bacteriostatic agent described in the fruits and vegetables spraying embodiment 7-10 and comparative example 1-6 before picking, stands, yin is placed after picking
Liang Chu is inoculated with six kinds of pathogens, records fruits and vegetables cosmetic variation, evaluates total sense organ and rotten level, using scoring mechanism.Always
Sensory evaluation: 9 points, fabulous；It is 7 points, good；It is 5 points, medium；It is 3 points, poor；It is 1 point, very poor.5 points or less are thought inedible, lose quotient
Product value.Rotten level evaluation: 0 point, no morbidity, 0mm≤lesion diameter≤5mm；It is 1 point, slight to fall ill, 5mm < lesion diameter≤
10mm；3 points, moderate morbidity, 10mm < lesion diameter≤20mm；It is 5 points, more serious, 20mm < lesion diameter≤30mm；7 points,
Seriously, lesion diameter > 30mm.As a result such as table 7.
7 Analyses Methods for Sensory Evaluation Results of table
| Sensory evaluation marking | Rotten level marking | |
| Embodiment 7 | 8.9 | 0.1 |
| Embodiment 8 | 8.5 | 0.2 |
| Embodiment 9 | 8.4 | 0.2 |
| Embodiment 10 | 8.1 | 0.9 |
| Comparative example 1 | 5.6 | 2.1 |
| Comparative example 2 | 1.3 | 6.9 |
| Comparative example 3 | 7.9 | 1.4 |
| Comparative example 4 | 5.5 | 2.9 |
| Comparative example 5 | 7.7 | 1.5 |
| Comparative example 6 | 4.9 | 3.6 |
As shown in Table 7, oxidized resveratrol concentration is suitable in bacteriostatic agent of the present invention, can effectively inhibit postharvest fruit and vegetable rotten
Rotten, comparing embodiment 7 and embodiment 10 are it is found that the stable components that chemically synthesized oxidized resveratrol more naturally extracts, effect
Slightly promoted；Comparing embodiment 7 and comparative example 1 are it is found that solution shape oxidized resveratrol good antimicrobial effect, is prepared into other dosage forms
The function additive of addition has inhibiting effect to the performance of oxidized resveratrol effect；Comparing embodiment 7 and comparative example 3 are it is found that originally
The effect of the bacteriostatic agent is invented better than bacteriostatic agent commonly used in the art；Comparing embodiment 7 and comparative example 4-5 are it is found that in the present invention
Bacteriostatic agent effect is best in the oxidized resveratrol concentration range, and the oxidized resveratrol fungistatic effect for crossing low concentration is poor, mistake
The oxidized resveratrol of more concentration does not further increase fungistatic effect while increasing economic cost；Comparing embodiment 7 and comparison
Although example 6 is it is found that resveratrol and other antibacterial components compound the dosage for reducing resveratrol, to adopting rear fruit freshness preserving
Effect is poor.
To sum up, the mass concentration of specific selection oxidized resveratrol of the present invention prolongs storage period and shelf life, inventor
It is studied for fruits and vegetables common pathogen, finds effective inhibition concentration that bacteriostatic agent is directed to different pathogenic bacteria, while the present invention
The combination of a variety of pathogens can be effectively suppressed in the bacteriostatic agent, to a greater extent fresh-keeping in vitro fruit and vegetable.
The Applicant declares that the present invention is explained by the above embodiments method detailed of the invention, but the present invention not office
Be limited to above-mentioned method detailed, that is, do not mean that the invention must rely on the above detailed methods to implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to each raw material of product of the present invention
Addition, selection of concrete mode etc., all of which fall within the scope of protection and disclosure of the present invention.
Claims (10)
1. a kind of bacteriostatic agent, which is characterized in that the bacteriostatic agent is oxidized resveratrol solution, the matter of the oxidized resveratrol
Amount concentration is 0.01%-0.1%.
2. bacteriostatic agent according to claim 1, which is characterized in that the mass concentration of the oxidized resveratrol is 0.04-
0.05%；
Preferably, the oxidized resveratrol is chemically synthesized oxidized resveratrol.
3. bacteriostatic agent according to claim 1 or 2, which is characterized in that the antibacterial type of the bacteriostatic agent includes rod method
Any one of bacterium, citrus Penicillium notatum, glue born of the same parents anthrax-bacilus, peronophythora litchi, Botrytis cinerea or citrus green mold bacterium or extremely
Few two kinds of combination.
4. bacteriostatic agent according to claim 1-3, which is characterized in that the bacteriostatic agent is directed to the suppression of alternaric bacteria
The mass concentration of system is 0.03-0.05%；
Preferably, the bacteriostatic agent is 0.02-0.03% for the mass concentration of the inhibition of citrus Penicillium notatum；
Preferably, the bacteriostatic agent is 0.01-0.02% for the mass concentration of the inhibition of glue born of the same parents anthrax-bacilus.
5. bacteriostatic agent according to claim 1-3, which is characterized in that the bacteriostatic agent is for Peronophythora Litchii
The mass concentration of inhibition is 0.01-0.02%；
Preferably, the bacteriostatic agent is 0.01-0.02% for the mass concentration of the inhibition of Botrytis cinerea；
Preferably, the bacteriostatic agent is 0.02-0.03% for the mass concentration of the inhibition of citrus green mold bacterium.
6. a kind of preparation method of bacteriostatic agent as described in any one in claim 1-5, which is characterized in that the method includes such as
Lower step:
(1) ethyl alcohol is added into oxidized resveratrol, dissolves by heating；
(2) saturated aqueous solution of hydroxypropyl-β-cyclodextrin is prepared, and step (1) acquired solution is added on magnetic stirring apparatus, after
Continuous heating stirring；
(3) step (2) acquired solution is stored at room temperature, is filtered, filtrate, that is, bacteriostatic agent.
7. according to the method described in claim 6, it is characterized in that, the volumetric concentration of step (1) described ethyl alcohol is 95-100%；
Preferably, the additive amount of the ethyl alcohol is just to cover oxidized resveratrol solid；
Preferably, the temperature of step (1) described heating is 60-65 DEG C；
Preferably, the mass ratio of step (2) hydroxypropyl-β-cyclodextrin and oxidized resveratrol is (3-6): 1；
Preferably, the temperature of step (2) described heating is 45-55 DEG C；
Preferably, the time of step (2) described magnetic stirrer is 30-45min；
Preferably, the time of step (3) described standing is 12-24h.
8. a kind of bacteriostatic agent as described in any one in claim 1-5 is for inhibiting fruit and/or vegetable spoilage pathogenic bacteria to infect
Purposes.
9. purposes according to claim 8, which is characterized in that the fruit includes pears, apple, lichee, guava, kind wood
Any one of melon, loquat, mango, banana or citrus, preferably banana and citrus.
10. purposes according to claim 8, which is characterized in that the vegetables include celery, cabbage, asparagus lettuce, cucumber,
Any one of pimento, garlic stems or tomato, preferably pimento and tomato.
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Application publication date: 20190125 |