CN112075563A - Food preservative prepared based on fructus forsythiae and preparation method thereof - Google Patents
Food preservative prepared based on fructus forsythiae and preparation method thereof Download PDFInfo
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- CN112075563A CN112075563A CN202010860726.8A CN202010860726A CN112075563A CN 112075563 A CN112075563 A CN 112075563A CN 202010860726 A CN202010860726 A CN 202010860726A CN 112075563 A CN112075563 A CN 112075563A
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- 239000005452 food preservative Substances 0.000 title claims abstract description 48
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 73
- 239000006286 aqueous extract Substances 0.000 claims abstract description 31
- 241000471262 Ardisia japonica Species 0.000 claims abstract description 29
- 244000304222 Melaleuca cajuputi Species 0.000 claims abstract description 27
- 235000001167 Melaleuca cajuputi Nutrition 0.000 claims abstract description 27
- 235000017710 Melaleuca viridiflora Nutrition 0.000 claims abstract description 26
- 239000000835 fiber Substances 0.000 claims abstract description 11
- 241000508725 Elymus repens Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 22
- 244000277583 Terminalia catappa Species 0.000 claims description 13
- 235000009319 Terminalia catappa Nutrition 0.000 claims description 13
- 235000003069 Artemisia scoparia Nutrition 0.000 claims description 10
- 241001249148 Artemisia scoparia Species 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 9
- 241000555712 Forsythia Species 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000002390 rotary evaporation Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 4
- 244000293323 Cosmos caudatus Species 0.000 claims description 3
- 235000005956 Cosmos caudatus Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241001312741 Gekko swinhonis Species 0.000 claims description 2
- 240000007472 Leucaena leucocephala Species 0.000 claims description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
- 244000067505 Xanthium strumarium Species 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241000576429 Forsythia suspensa Species 0.000 claims 7
- 238000000034 method Methods 0.000 claims 4
- 240000007171 Imperata cylindrica Species 0.000 claims 2
- 244000167125 Cinnamomum japonicum Species 0.000 claims 1
- 235000002428 Cinnamomum japonicum Nutrition 0.000 claims 1
- 241000208152 Geranium Species 0.000 claims 1
- 235000001136 Melaleuca leucadendron Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000003755 preservative agent Substances 0.000 abstract description 7
- 244000005700 microbiome Species 0.000 abstract description 5
- 239000000419 plant extract Substances 0.000 abstract description 4
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 description 8
- 235000012015 potatoes Nutrition 0.000 description 8
- 241000699670 Mus sp. Species 0.000 description 7
- 241001598107 Imperata Species 0.000 description 6
- 239000000284 extract Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 230000000144 pharmacologic effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 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
- 241000894006 Bacteria Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000021511 Cinnamomum cassia Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000020793 low-cost food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 230000016087 ovulation Effects 0.000 description 1
- 239000002504 physiological saline solution 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
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009323 psychological health Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000009254 shuang-huang-lian Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000041 toxicology testing Toxicity 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a food preservative prepared based on fructus forsythiae and a preparation method thereof, and particularly relates to the field of food, wherein the food preservative comprises the following components in parts by weight: 30-50 parts of fructus forsythiae aqueous extract, 20-30 parts of Japanese ardisia bark aqueous extract, 15-30 parts of cajeput bark ethanol extract and 10-20 parts of fiber pearl couchgrass ethanol extract. The food preservative is prepared from natural plant extracts, has an ultra-strong bacteriostatic effect, and can effectively inhibit breeding of various microorganisms on food after being used, so that the fresh-keeping and preservative time of the food is prolonged.
Description
Technical Field
The invention relates to the field of food, in particular to a food preservative prepared based on fructus forsythiae and a preparation method thereof.
Background
The food preservative is a food additive capable of preventing spoilage caused by microorganisms and prolonging the shelf life of food. Food preservatives can be classified into organic chemical preservatives and inorganic chemical preservatives according to their properties. Different types of preservatives are applied to different types, for example, common potassium sorbate is used for keeping meat products, fruits and vegetables and the like fresh, and benzoic acid and salts thereof are used for beverages, fruit wine, liquid seasonings and the like. However, the intake of food containing chemical preservatives in large quantities is extremely unfavorable to human health, and particularly at the stage of frequent problem of 'food safety', the selection of natural, nontoxic and low-cost food preservatives is not easy.
Disclosure of Invention
The food preservative prepared based on fructus forsythiae and the preparation method thereof are provided by the invention, the raw materials of the food preservative are all from natural plant extracts, and the food preservative has an ultra-strong bacteriostatic effect, and can effectively inhibit the breeding of various microorganisms on food after being used, so that the preservation and preservation time of the food is prolonged.
In order to achieve the purpose, the invention provides the following technical scheme:
a food preservative prepared based on fructus forsythiae comprises the following components in parts by weight: 30-50 parts of fructus forsythiae aqueous extract, 20-30 parts of Japanese ardisia bark aqueous extract, 15-30 parts of cajeput bark ethanol extract and 10-20 parts of fiber pearl couchgrass ethanol extract.
Fructus forsythiae is one of Chinese traditional medicines, and has pharmacological effects of resisting bacteria, tonifying heart, promoting urination, and relieving vomiting. Due to its pharmacological action, forsythia has been widely used in the production of heat-clearing and detoxifying drugs, such as shuanghuanglian oral liquid, liancao antipyretic oral liquid, etc. Current research shows that forsythia suspense extract can be used as a natural preservative due to its antibacterial effect, and is particularly suitable for foods and spices. Meanwhile, a water extract of Japanese ardisia, an ethanol extract of cajeput bark and an ethanol extract of fine pearl couchgrass are added into the formula of the food preservative, and tannin and bacteriostatic components contained in the components can act on the surface of food to inhibit the breeding of microorganisms. Meanwhile, the food preservative is prepared from plant-derived non-toxic components, so that the physical and psychological health of a user cannot be affected.
Preferably, the food preservative further comprises at least one of an ethanol extract of artemisia scoparia, an ethanol extract of acacia negra and an ethanol extract of terminalia catappa.
Preferably, the food preservative further comprises any one of an ethanol extract of Gekko Swinhonis and an ethanol extract of Cinnamomum Cassia Presl, or a mixture thereof.
Preferably, the food preservative comprises the following components in parts by weight: 30-50 parts of fructus forsythiae aqueous extract, 20-30 parts of Japanese ardisia root bark aqueous extract, 15-30 parts of cajeput bark ethanol extract, 10-20 parts of fiber pearl cogongrass ethanol extract, 1-5 parts of artemisia scoparia ethanol extract, 1-3 parts of Terminalia catappa bark ethanol extract and 1-2 parts of girald cocklebur ethanol extract.
Preferably, the food preservative comprises the following components in parts by weight: 40 parts of fructus forsythiae aqueous extract, 25 parts of ardisia japonica bark aqueous extract, 23 parts of cajeput bark ethanol extract, 15 parts of fiber pearl cogongrass ethanol extract, 4 parts of artemisia scoparia ethanol extract, 2 parts of Terminalia catappa bark ethanol extract and 1.5 parts of tarragon ethanol extract.
The invention also provides a preparation method of the food preservative prepared based on fructus forsythiae, and the preparation method comprises the following preparation steps:
s01, preparing a forsythia aqueous extract:
cleaning and drying fructus forsythiae in preset weight parts, and grinding into fructus forsythiae powder with the granularity of 100-120 meshes. Adding purified water into the forsythia suspense powder, carrying out ultrasonic water bath for 60-80 min at the temperature of 40-50 ℃ and under the condition of 300-350W, filtering, taking filtrate, and carrying out rotary evaporation till the filtrate is dried to obtain the forsythia suspense water extract.
S02, preparing an aqueous extract of Ardisia japonica bark:
cleaning and drying the Ardisia japonica bark, and grinding the Ardisia japonica bark into powder with the granularity of 60-70 meshes; adding purified water into the Ardisia japonica bark powder, performing ultrasonic water bath for 30-40 min at 50-70 ℃ under the conditions of 400 plus 500W, filtering, taking filtrate, and performing rotary evaporation till dryness to obtain the preparation of the Ardisia japonica bark aqueous extract.
S03, preparing an ethanol extract of cajeput bark:
washing and drying the cajeput bark, and grinding the cajeput bark into cajeput bark powder with the granularity of 60-70 meshes; adding ethanol into the cajeput bark powder, performing ultrasonic water bath for 100-110 min at 90-100 ℃ under the condition of 250-300W, filtering, taking filtrate, and performing rotary evaporation till dryness to obtain the cajeput bark ethanol extract.
The preparation method of ethanol extracts of Margarita, herba Artemisiae Annuae, Terminalia catappa and herba Gerberae Japonicae is the same as that of ethanol extract of cortex Melaleucae Leucadendrae.
S04, uniformly mixing the prepared components according to a preset proportion to obtain the food preservative.
Preferably, in step S01, the particle size of the forsythia suspense powder is 110 mesh.
Preferably, in step S01, the temperature of the ultrasonic water bath is 45 ℃, the ultrasonic power is 330W, and the time of the ultrasonic water bath is 70 min.
Preferably, in step S02, the particle size of the Ardisia japonica bark is 65 mesh, the ultrasonic temperature in the extraction process of the Ardisia japonica bark powder is 60 ℃, and the ultrasonic power is 450W.
Preferably, in step S03, the temperature of the ultrasonic water bath is 95 ℃, the ultrasonic power is 280W, and the time of the ultrasonic water bath is 105 min.
The invention has the beneficial effects that:
in the invention, the natural plant extract is the best substitute of the chemical preservative due to the characteristics of green, safety and the like. The natural plant extract can achieve the effects of antisepsis and fresh keeping by effectively inhibiting the growth of various microorganisms. And the plant essential oil and the tannin become effective antibacterial alternative components due to the super-strong antibacterial effect. Meanwhile, the food preservative prepared by compounding the plant source components has good safety performance, so that eaters do not worry about cleaning residues and food safety and health problems.
Detailed Description
Example 1
A food preservative prepared based on fructus forsythiae comprises the following components in parts by weight: 30 parts of fructus forsythiae aqueous extract, 20 parts of ardisia japonica bark aqueous extract, 15 parts of cajeput bark ethanol extract, 10 parts of fiber pearl cogongrass ethanol extract, 1 part of artemisia scoparia ethanol extract, 1 part of Terminalia catappa bark ethanol extract and 1 part of tarragon ethanol extract.
The preparation method of the food preservative comprises the following steps:
s01, preparing a forsythia aqueous extract:
cleaning and drying fructus forsythiae in preset weight parts, and grinding into fructus forsythiae powder with the granularity of 100-120 meshes. Adding purified water into fructus forsythiae powder, performing ultrasonic water bath at 45 deg.C and 330W for 70min, filtering, collecting filtrate, and rotary steaming to dry to obtain fructus forsythiae water extract.
S02, preparing an aqueous extract of Ardisia japonica bark:
the Japanese ardisia bark is cleaned, dried and ground into Japanese ardisia bark powder with the granularity of 60-70 meshes. Adding purified water into cortex Ardisiae Japonicae powder, ultrasonic water-bathing at 60 deg.C and 450W for 35min, filtering, collecting filtrate, and rotary-steaming to dry to obtain water extract.
S03, preparing an ethanol extract of cajeput bark:
the bark of cajeput was washed, dried and ground into powder of 65 mesh. Adding ethanol into cortex Melaleucae Leucadendrae powder, performing ultrasonic water bath at 95 deg.C and 280W for 105min, filtering, collecting filtrate, and rotary steaming to dry to obtain cortex Melaleucae Leucadendrae ethanol extract. The preparation method of ethanol extracts of Margarita, herba Artemisiae Annuae, Terminalia catappa and herba Gerberae Japonicae is the same as that of ethanol extract of cortex Melaleucae Leucadendrae.
S04, uniformly mixing the prepared components according to a preset proportion to obtain the food preservative.
When in use, the food preservative can be diluted with purified water according to the ratio of 1: 5.
Example 2
A food preservative prepared based on fructus forsythiae comprises the following components in parts by weight: 40 parts of fructus forsythiae aqueous extract, 25 parts of ardisia japonica bark aqueous extract, 23 parts of cajeput bark ethanol extract, 15 parts of fiber pearl cogongrass ethanol extract, 4 parts of artemisia scoparia ethanol extract, 2 parts of Terminalia catappa bark ethanol extract and 1.5 parts of tarragon ethanol extract.
The preparation method of the food preservative described in this example is the same as the preparation method provided in the examples.
Example 3
A food preservative prepared based on fructus forsythiae comprises the following components in parts by weight: 45 parts of fructus forsythiae aqueous extract, 27 parts of ardisia japonica bark aqueous extract, 26 parts of cajeput bark ethanol extract, 18 parts of fiber pearl cogongrass ethanol extract, 4 parts of artemisia scoparia ethanol extract, 2 parts of Terminalia catappa bark ethanol extract and 1.8 parts of tarragon ethanol extract.
The preparation method of the food preservative described in this example is the same as the preparation method provided in the examples.
Example 4
A food preservative prepared based on fructus forsythiae comprises the following components in parts by weight: 50 parts of fructus forsythiae aqueous extract, 30 parts of ardisia japonica bark aqueous extract, 30 parts of cajeput bark ethanol extract, 20 parts of fiber pearl cogongrass ethanol extract, 5 parts of artemisia scoparia ethanol extract, 3 parts of Terminalia catappa bark ethanol extract and 2 parts of tarragon ethanol extract.
The preparation method of the food preservative described in this example is the same as the preparation method provided in the examples.
Test example 1
And (3) toxicity testing: (in this test example, the food preservative was diluted with purified water at a ratio of 1: 5)
In the experiment, female mice of 12 weeks old are adopted, 40 mice are selected in total and divided into A-E groups, and each group comprises 8 mice. Group A-D female mice were separately fed with the food preservatives corresponding to examples 1-4 by nasal feeding, with a single feed of 0.1ml, once a day, for 30 days. Group E female mice were individually fed nasally with an equal amount of physiological saline as a control group. The sign state of the female mice in the A-E groups and the statistical results are shown in the table below.
TABLE 1 statistical table of mouse sign states
| Group/physical sign | Observation of mouse vitality | Observation of ovulation intervals in mice |
| A | Is normal | Is normal |
| B | Is normal | Is normal |
| C | Is normal | Is normal |
| D | Is normal | Is normal |
| E | Is normal | Is normal |
Test example 2
And (3) testing the corrosion resistance: (in this test example, the food preservative was diluted with purified water at a ratio of 1: 5)
Selecting 25 potatoes with the mass difference not more than 10g and good outer skin, dividing the potatoes into a-e groups, and 5 potatoes in each group. The food preservatives corresponding to the food preservatives in the examples 1-4 are sprayed on the potatoes in the groups a-d respectively, the spraying amount of each time is 0.1ml, the potatoes are sprayed once a day and placed in the same room for 30 days. And e, spraying equal amount of distilled water on the potatoes as a control group. The storage conditions of the groups a to e, the statistical results are shown in the following table.
| Group/physical sign | Number of rotten potatoes | Number of potatoes germinated |
| a | 0 | 1 |
| b | 0 | 0 |
| c | 0 | 0 |
| d | 0 | 0 |
| e | 2 | 3 |
Claims (10)
1. A food preservative prepared based on fructus forsythiae is characterized by comprising the following components in parts by weight: 30-50 parts of fructus forsythiae aqueous extract, 20-30 parts of Japanese ardisia bark aqueous extract, 15-30 parts of cajeput bark ethanol extract and 10-20 parts of fiber pearl couchgrass ethanol extract.
2. The food preservative prepared from forsythia suspensa according to claim 1, further comprising at least one of an ethanol extract of artemisia scoparia, an ethanol extract of acacia negra and an ethanol extract of terminalia catappa.
3. The food preservative prepared based on forsythia suspensa according to claim 1, further comprising any one of an ethanol extract of geranium and an ethanol extract of cinnamomum japonicum, or a mixture thereof.
4. The food preservative prepared from fructus forsythiae according to any one of claims 1 to 3, which is characterized by comprising the following components in parts by weight: 30-50 parts of fructus forsythiae aqueous extract, 20-30 parts of Japanese ardisia root bark aqueous extract, 15-30 parts of cajeput bark ethanol extract, 10-20 parts of fiber pearl cogongrass ethanol extract, 1-5 parts of artemisia scoparia ethanol extract, 1-3 parts of Terminalia catappa bark ethanol extract and 1-2 parts of girald cocklebur ethanol extract.
5. The food preservative prepared from fructus forsythiae according to claim 4, which is characterized by comprising the following components in parts by weight: 40 parts of fructus forsythiae aqueous extract, 25 parts of ardisia japonica bark aqueous extract, 23 parts of cajeput bark ethanol extract, 15 parts of fiber pearl cogongrass ethanol extract, 4 parts of artemisia scoparia ethanol extract, 2 parts of Terminalia catappa bark ethanol extract and 1.5 parts of tarragon ethanol extract.
6. A preparation method of a food preservative prepared based on fructus forsythiae is characterized by comprising the following preparation steps:
s01, preparing a forsythia aqueous extract:
cleaning and drying fructus forsythiae in preset weight parts, and grinding into fructus forsythiae powder with the granularity of 100-120 meshes;
adding purified water into the fructus forsythiae powder, performing ultrasonic water bath for 60-80 min at 40-50 ℃ under the condition of 300-350W, filtering, taking filtrate, and performing rotary evaporation to dryness to obtain fructus forsythiae aqueous extract;
s02, preparing an aqueous extract of Ardisia japonica bark:
cleaning and drying the Ardisia japonica bark, and grinding the Ardisia japonica bark into powder with the granularity of 60-70 meshes;
adding purified water into the Ardisia japonica bark powder, performing ultrasonic water bath for 30-40 min at 50-70 ℃ under the conditions of 400 plus 500W, filtering, taking filtrate, and performing rotary evaporation to dryness to obtain a preparation of the Ardisia japonica bark aqueous extract;
s03, preparing an ethanol extract of cajeput bark:
washing and drying the cajeput bark, and grinding the cajeput bark into cajeput bark powder with the granularity of 60-70 meshes;
adding ethanol into the cajeput bark powder, performing ultrasonic water bath for 100-110 min at 90-100 ℃ under the condition of 250-300W, filtering, taking filtrate, and performing rotary evaporation till dryness to obtain the cajeput bark ethanol extract;
the preparation method of ethanol extract of Margarita rhizoma Imperatae, ethanol extract of herba Artemisiae Annuae, ethanol extract of Terminalia catappa and ethanol extract of Gekko Swinhonis are the same as the preparation method of ethanol extract of Melaleuca leucadendra;
s04, uniformly mixing the prepared components according to a preset proportion to obtain the food preservative.
7. The method for preparing food preservative based on forsythia suspensa as claimed in claim 6, wherein the powder of forsythia suspensa has a particle size of 110 mesh in step S01.
8. The method for preparing food preservative based on forsythia suspensa preparation according to claim 6, wherein in step S01, the temperature of the ultrasonic water bath is 45 ℃, the ultrasonic power is 330W, and the time of the ultrasonic water bath is 70 min.
9. The method for preparing food preservatives from forsythia suspensa according to claim 6, wherein the particle size of the Ardisia japonica bark is 65 mesh, the ultrasonic temperature in the extraction process of the Ardisia japonica bark powder is 60 ℃, and the ultrasonic power is 450W in step S02.
10. The method for preparing food preservative based on forsythia suspensa preparation according to claim 6, wherein in step S03, the temperature of the ultrasonic water bath is 95 ℃, the ultrasonic power is 280W, and the time of the ultrasonic water bath is 105 min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010860726.8A CN112075563A (en) | 2020-08-25 | 2020-08-25 | Food preservative prepared based on fructus forsythiae and preparation method thereof |
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| CN202010860726.8A CN112075563A (en) | 2020-08-25 | 2020-08-25 | Food preservative prepared based on fructus forsythiae and preparation method thereof |
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