CN112970846A - Antibacterial composite plant essential oil and application thereof - Google Patents
Antibacterial composite plant essential oil and application thereof Download PDFInfo
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- CN112970846A CN112970846A CN202110430137.0A CN202110430137A CN112970846A CN 112970846 A CN112970846 A CN 112970846A CN 202110430137 A CN202110430137 A CN 202110430137A CN 112970846 A CN112970846 A CN 112970846A
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- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
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- 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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Abstract
The invention discloses bacteriostatic composite plant essential oil and application thereof, and belongs to the technical field of bacteriostatic preparations. The invention discloses a compound plant essential oil, which proves that the plant essential oil has a synergistic effect when compounded, and has a better antibacterial effect compared with a single essential oil, wherein the antibacterial effect is better when the clove essential oil, the mint essential oil, the pepper essential oil and the star anise essential oil are compounded. The invention provides a basis for the research of the compound plant essential oil as the natural mildew preventive for the corn and the stored grain, and provides a new tool for the field of grain storage mildew prevention. The plant essential oil provided by the invention has the advantages of good bacteriostatic effect, low production cost, pure nature and no toxicity, has huge potential commercial value, and is suitable for industrial popularization and application.
Description
Technical Field
The invention relates to the technical field of antibacterial preparations, in particular to antibacterial compound plant essential oil and application thereof.
Background
When the storage condition of the grain is not proper, the grain is easy to mildew, so how to prevent the grain from mildew is an urgent problem to be solved in the field of grain storage. At present, mildew preventive is usually added in the grain storage and transportation process to prevent the grains from mildewing, and the common mildew preventive comprises ozone, aluminum phosphide fumigation, organic acid and the like, but the mildew preventive has the defects of chemical toxicity residue, secondary environmental pollution and easy generation of resistance of fungi in the grains.
Plant Essential Oil (EOs) is a plant secondary metabolite extracted from flowers, leaves, fruits, etc., and generally consists of alcohols, acids and phenols. Compared with organic acid and butyric acid substances, the plant essential oil is mainly extracted from active parts of natural plants, is natural in source, and has the advantages of no toxicity and environmental friendliness. At present, most of researches are focused on inhibiting fruit and vegetable mould and pathogenic bacteria by using single plant essential oil and the bacterial growth of meat products, and few reports of preventing the mildew of corn and stored grains by using compound plant essential oil exist.
Disclosure of Invention
The invention aims to provide bacteriostatic composite plant essential oil to solve the problems in the prior art.
In order to achieve the purpose, the invention provides the following scheme:
according to one technical scheme, the antibacterial compound plant essential oil is provided, and the compound plant essential oil is composed of two or more of clove essential oil, pepper essential oil, mint essential oil, star anise essential oil, garlic essential oil and orange peel essential oil.
Preferably, the compound plant essential oil consists of clove essential oil, pepper essential oil, mint essential oil and star anise essential oil.
Preferably, the volume ratio of the clove essential oil, the pepper essential oil, the mint essential oil and the star anise essential oil is 1-2:1-2:1: 1.
Preferably, the volume ratio of the clove essential oil to the pepper essential oil to the mint essential oil to the star anise essential oil is 2:2:1: 1.
Preferably, the volume ratio of the clove essential oil to the pepper essential oil to the mint essential oil to the star anise essential oil is 1:1:1: 1.
The second technical proposal provides the application of the bacteriostatic composite plant essential oil in preparing bacteriostatic preparations.
Preferably, the bacteriostatic agent is a mildew preventive.
Preferably, the mildew preventive is a grain storage mildew preventive.
The invention discloses the following technical effects:
the invention discloses a compound plant essential oil, and proves that the plant essential oil has a synergistic effect when compounded, and has a better antibacterial effect compared with a single essential oil. The invention provides a basis for the research of the compound plant essential oil as the natural mildew preventive for the corn and the stored grain, and provides a new tool for the field of grain storage mildew prevention. The plant essential oil provided by the invention has the advantages of good bacteriostatic effect, low production cost, pure nature and no toxicity, has huge potential commercial value, and is suitable for industrial popularization and application.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is an agarose gel electrophoresis of isolated mold and amplification products from corn; in the figure, 1 is aspergillus niger; 2 is penicillium chrysogenum; 3 is aspergillus flavus; 4 is aspergillus versicolor; 5 is penicillium;
FIG. 2 shows the bacteriostatic effect of a single essential oil on mold; in the figure, a is pepper essential oil; b is clove essential oil; c is anise essential oil; d is peppermint essential oil; e is garlic essential oil; f is orange peel essential oil; the Aspergillus niger, the Aspergillus versicolor, the Penicillium, the Aspergillus flavus and the Aspergillus flavus are sequentially arranged in each group from left to right and from top to bottom;
FIG. 3 shows the inhibitory effect of the compound plant essential oil on mold; in the figure, a is compound essential oil 1; b is compound essential oil 2; in each group, from left to right, aspergillus niger, aspergillus versicolor, penicillium, aspergillus flavus and aspergillus flavus are sequentially arranged from top to bottom.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. The materials, reagents and equipment used in the invention are commercially available without specific description; the experimental methods used are conventional in the art unless otherwise specified.
Example 1
Materials and methods
1.1 Experimental materials
Peppermint essential oil, clove essential oil (clove oil), star anise essential oil, pepper essential oil, garlic essential oil and sweet orange essential oil are all purchased from Shenzhen, national Xin essence and spice Limited.
The dry corn kernels are purchased from farmer markets in Daqing; potato dextrose agar medium (PDA) purchased from bio-technology ltd, haibo, a garden, high, Qingdao; the Bengal red medium was purchased from Haibobo Biotechnology, Inc., of Hippocampus, Gadoliz, Qingdao; magnesium chloride (analytically pure) was purchased from Tianjin gold Conviia chemical reagents, Inc.; sodium nitrate (analytical grade) was purchased from Tianjin gold Conviia chemical Co., Ltd; propionic acid (analytically pure) was purchased from Liaoning Spongrui reagent, Inc.
1.2 laboratory instruments and apparatus
The LDZM-802KCS vertical high-pressure steam sterilizer is purchased from Shanghai Shenan medical instrument factory; the MJP-80 type mold incubator is purchased from Shanghai Sensin laboratory instruments, Inc.; SCB-1360 model of clean bench available from Haar instruments, Inc., Tokyo, N.K.; the DGG-9140A type electric heating constant temperature air-blast drying oven is purchased from Shanghai Senxin experiment instrument, Inc.; the THZ-82A water bath constant temperature oscillator was purchased from nabobism manufacturing, Inc. of Jintanzhou.
1.3 Experimental methods
1.3.1 isolation and identification of mold
1.3.1.1 corn culture medium and saturated salt solution
Corn culture medium: weighing 25g of dry corn kernels with the water content of 20% and 50%, flatly paving the dry corn kernels on a plate, autoclaving the plate at 121 ℃ for 15min, adding different amounts of sterilized distilled water into the plate, and placing the plate in a refrigerator at 4 ℃ for 2d (shaking the plate for 1 time every 6 h) so as to achieve the balance water content after fully absorbing moisture.
Saturated salt solution: adding 100mL of sterilized deionized water into the beaker under aseptic operation, respectively adding proper amounts of magnesium chloride and sodium nitrate to form environments with relative humidity of 30% and 70% required by the test, sealing the beaker by using a preservative film, and placing the sealed beaker in a constant-temperature incubator at the temperature required by the next test for 2 d.
Taking out the corn culture medium plates with different water contents prepared according to the operation from the refrigerator, placing the plates in beakers containing saturated salt solution, placing 1 plate containing the corn culture medium in each beaker, sealing the beakers by using a preservative film, respectively storing the beakers at 30 ℃ and 35 ℃, and respectively carrying out separation culture on dominant molds in the corn culture media stored for 2 days, 4 days, 6 days, 8 days and 10 days.
1.3.1.2 mold isolation and characterization
Under the aseptic condition, the corn culture medium stored according to the step 1.3.1.1 is placed into a conical flask filled with sterile water, the conical flask is oscillated for 20min to carry out gradient dilution to a proper concentration, 1mL of diluted sample is taken and put on a PDA culture medium, an aseptic coating rod is uniformly coated, the sample is cultured for 3-5 d at the temperature of 28 ℃, an inoculating needle picks out suspected mold colony, the suspected mold colony is streaked and separated on a Bangla red culture medium, and the strain is inoculated in the PDA culture medium after pure culture for more than three generations at the temperature of 28 ℃ and identified by a biological engineering (Shanghai) corporation.
1.3.2 preparation of spore suspension
Selecting pure-cultured fungus colony of more than three generations, culturing at 28 deg.C for 72 hr, adding small amount of sterilized water into the plate, scraping spores with sterile coating rod, diluting with sterilized water ten times, and counting with blood counting plate to obtain the final product with concentration of 3.0-6.0 × 106cfu/mL spore suspension.
1.3.3 in vitro bacteriostatic experiments
And (3) measuring the in-vitro antibacterial activity of the plant essential oil by adopting a filter paper sheet method. About 20ml of LPDA medium was poured into the sterilized and dried petri dish (diameter 90mm) in a clean bench and allowed to cool and solidify. Aspirate 100. mu.L of spore suspension onto the surface of the medium and spread the sterile spreading rod evenly.
Selecting qualitative filter paper with strong water absorbability, making into small discs (diameter 6mm) by using a puncher, sterilizing and drying at 121 ℃ under high pressure, absorbing 10 mu L of essential oil, dripping the essential oil on the dried filter paper, pasting filter paper sheets on a culture medium by using sterile forceps, tightly pressing, pasting 3 filter paper sheets on each culture dish, performing parallel experiments (three filter paper sheets are arranged in a triangular shape and are at a certain distance), repeating the experiments for three times, taking a blank culture medium which is not processed as a reference, taking a culture medium which is processed by propionic acid as a reference group, culturing at 28 ℃ for 72h, measuring the diameter of a bacteriostatic ring, and taking the average value of the results of the three times to record data. Judging the result according to the diameter of the inhibition zone, wherein the inhibition zone is highly sensitive when the diameter is more than 15mm, the medium sensitivity is moderate when the diameter is more than 10mm and the inhibition zone is less than 15mm, the low sensitivity is low when the diameter is more than 7mm and the inhibition zone is less than 9mm, and the insensitivity is realized when the diameter is 0 mm.
According to a single essential oil bacteriostasis experiment and subsequent test results of minimum bacteriostasis concentration and minimum bactericidal concentration, four essential oils with good comprehensive bacteriostasis effect are selected to be compounded, 10 mu L of compound essential oil is sucked and added onto a dried filter paper sheet, then a filter paper sheet is placed in the center of a culture dish, other operation steps are the same as above, the culture is carried out at 28 ℃ for 72 hours, the diameter of a bacteriostasis ring is measured, and the experiment is repeated for three times.
1.3.4 determination of Minimum Inhibitory Concentration (MIC)
According to the bacteriostasis experiment result of the single essential oil, 5 strains of mould which are shown to be highly sensitive are selected for measuring MIC and MBC by a toxic medium-containing method. The essential oil was diluted with 95% ethanol in a gradient of 50. mu.L/mL, 25. mu.L/mL, 12.5. mu.L/mL, 6.25. mu.L/mL, 3.125. mu.L/mL, respectively. Add 100. mu.L of spore suspension and 100. mu.L of the essential oil diluted in gradient to a sterile petri dish, pour 20mL of unsolidified PDA medium, and mix well. Each group was cultured in 3 dishes at 28 ℃. The test was run with 95% ethanol and sterile water as controls. After 48h, the growth of the test strain was observed, and the Minimum Inhibitory Concentration (MIC) of the essential oil was determined as the lowest concentration at which no colony grew at all.
1.3.5 measurement of Minimum Bactericidal Concentration (MBC)
And taking the plate with the bacteria not growing in the 1.3.4, continuously culturing for 48h, taking out and observing. The Minimum Bactericidal Concentration (MBC) of the essential oil was taken as the lowest concentration at which no bacteria grew at all.
1.4 data processing
Experimental data were processed and analyzed for variance using Microsoft Excel and SPSS 22.0 software.
Second, experimental results
2.1 isolation and identification of mold results
In the corn sample with 20% of moisture content, black colonies appear in 2-8 days after the placement, only black colonies appear in the 6 th day, and green colonies appear in the 4 th day. The corn sample with the water content of 50% has black colonies and yellow colonies generated within 2-8 days of standing time, and has dark green colonies different from 20% of water content when the corn sample is placed at 4 d.
As shown in FIG. 1, 5 dominant strains obtained by separation were subjected to PCR amplification, and the ITS sequences obtained at the same time were subjected to BLAST comparison in NCBI, and the 5 strains had the highest homology with Aspergillus niger (Aspergillus niger, MH511143.1), Penicillium chrysogenum (MT 141145.1), Aspergillus flavus (MT 645322.1), Aspergillus versicolor (Aspergillus versicolor, MN416222.1) and Penicillium expansum (Penicillium, MK850332.1), respectively, and the similarity reached 100%. Aspergillus niger grows fast, can be found in grains, plants and soil, is easy to diffuse through air, and is easy to mildew especially when the grain has high moisture content. The aspergillus flavus is easy to be found in moldy corns and peanuts, and can generate aflatoxin which harms the health of human beings and livestock. Aspergillus versicolor produces variolomycin (ST) which commonly contaminates rice, corn, and wheat. Penicillium is common on spoiled fruits and vegetables, meat and clothes and in foodstuffs, mostly in the grey green color, including penicillium chrysogenum, which produces penicillin.
2.2 bacteriostatic results with Single essential oil
As shown in figure 2, the six essential oils have certain bacteriostatic action on the five moulds, wherein the clove essential oil and the garlic essential oil have the most obvious bacteriostatic action and can be seen to have obvious bacteriostatic zones. The mint, pepper and star anise essential oil has a certain inhibiting effect on moulds except aspergillus niger, and the orange peel essential oil has a certain inhibiting effect on moulds except aspergillus niger and aspergillus flavus.
As can be seen from table 1, aspergillus niger is highly sensitive to clove essential oil; moderate sensitivity to garlic essential oil; is not sensitive to pericarpium Zanthoxyli, fructus Anisi Stellati, pericarpium Citri Junoris, and herba Menthae essential oil; aspergillus versicolor is highly sensitive to essential oil of fructus Zanthoxyli, flos Caryophylli and fructus Anisi Stellati, and moderately sensitive to essential oil of herba Menthae, Bulbus Allii and pericarpium Citri Junoris; the penicillium is highly sensitive to clove, pepper, garlic, mint and star anise essential oil and moderately sensitive to orange peel essential oil; the penicillium chrysogenum is highly sensitive to clove and garlic essential oil, and is moderately sensitive to pepper, star anise, mint and orange peel essential oil; aspergillus flavus is highly sensitive to essential oil of pricklyash peel, clove and star anise, moderately sensitive to essential oil of mint and garlic, and insensitive to essential oil of orange peel. Meanwhile, the moulds are highly sensitive to the propionic acid treatment group.
TABLE 1 diameter of zone of inhibition of a single essential oil on mold
Note: the data in the table are the mean value of the diameters of the inhibition zones in the three tests, and the unit is mm; ducan performed analysis of variance (significance level P <0.05), with the superscript letters indicating significance of the difference.
By analyzing the bacteriostatic results of the single essential oil, the clove, the star anise, the mint, the pepper, the garlic essential oil and the propionic acid have better effect on 5 corn moulds, but the garlic essential oil has heavy taste and is difficult to remove, the subsequent processing of the corn can be influenced, the propionic acid has strong pungent smell, has irritation to the skin and is corrosive to containers and processing equipment, so that the clove, the pepper, the star anise and the mint essential oil are selected to be compounded without selecting the garlic essential oil and the propionic acid, and bacteriostatic experiments are carried out, the comprehensive bacteriostatic ability of the four essential oils and the propionic acid is sequentially that the clove essential oil > the pepper essential oil > the propionic acid > the star anise essential oil, and the bacteriostatic effect of the clove essential oil and the pepper essential oil is superior to that of the star anise and the mint essential oil, so that the four single essential oils are compounded according to the measuring results of MBC of different moulds in proportion (the essential oil without corresponding MBC result is compounded at the concentration of 50 mu, to obtain compound essential oil 1 (clove: zanthoxylum bungeanum: star anise: peppermint ═ 1:1:1: 1; v/v/v) and compound essential oil 2 (clove: zanthoxylum bungeanum: star anise: peppermint ═ 2:2:1: 1; v/v/v/v).
2.3 results of MIC determination
The results of the MIC measurements of the essential oils are shown in Table 2. The MIC of the clove essential oil to Aspergillus niger, Aspergillus versicolor, Penicillium and Penicillium chrysogenum is 12.5 muL/mL, and the MIC to Aspergillus flavus is 25 muL/mL. The MIC of the star anise to Aspergillus versicolor and Aspergillus flavus is 25 muL/mL, and the MIC to Penicillium is 12.5 muL/mL. The MIC of the pepper essential oil to the penicillium is 12.5 mu L/mL. The MIC of the garlic essential oil to Penicillium is 3.125 mu L/mL, and the MIC to Penicillium chrysogenum is 12.5 mu L/mL. The MIC of the mint essential oil to the penicillium was 25. mu.L/mL.
TABLE 2 MIC determination of essential oils against 5 moulds
Note: in the table, "-" indicates that the essential oil had an inhibitory effect on the mold when grown in a medium without germ reduction; "+" indicates that there were colonies growing in the medium and that the essential oil had no inhibitory effect on the mold.
2.4 measurement results of MBC
The results of the essential oil MBC measurements for 5 molds are shown in table 3. The clove essential oil has an MBC of 25 muL/mL for Aspergillus niger and Penicillium, 12.5 muL/mL for Aspergillus versicolor, and 50 muL/mL for Penicillium chrysogenum and Aspergillus flavus. The MBC of the star anise to aspergillus versicolor and aspergillus flavus is 50 mu L/mL, and the MBC to penicillium is 12.5 mu L/mL. The garlic essential oil has an MBC of 12.5. mu.L/mL for Penicillium and 25. mu.L/mL for Penicillium chrysogenum. The MBC of the mint essential oil to the penicillium is 50 mu L/mL.
TABLE 3 MBC determination of essential oils against 5 moulds
Note: in the table, "-" indicates that the essential oil had an inhibitory effect on the mold when grown in a medium without germ reduction; "+" indicates that there were colonies growing in the medium and that the essential oil had no inhibitory effect on the mold.
2.5 antibacterial test results of Compound essential oil
As can be seen from fig. 3, complex essential oil 1 and complex essential oil 2 showed significant inhibitory effects on 5 kinds of molds, especially on penicillium, with no significant colony growth on the culture medium; has certain inhibition effect on penicillium chrysogenum, aspergillus niger, aspergillus flavus and aspergillus versicolor, and has less bacterial colonies appearing on a culture medium.
As can be seen from table 4, 5 molds were highly sensitive to both complex essential oil 1 and complex essential oil 2. The bacteriostasis capacity of the composite material is sequentially penicillium, aspergillus flavus, penicillium chrysogenum, aspergillus niger and aspergillus versicolor. And the compound essential oil has the best antibacterial effect on penicillium, and the two compound essential oils have basically similar antibacterial effects.
TABLE 4 diameter of inhibition zone of compound plant essential oil against mold
2.6 comparative analysis of the results of the Compound essential oil and Single essential oil
Comparing the sensitivity of the compound essential oil 1 and the compound essential oil 2 obtained by the above experiment with the sensitivity determined by the inhibition zone of the single essential oil, it can be found from table 5 that the sensitivity of 5 moulds to the compound essential oil 1 and the compound essential oil 2 is high and higher than the sensitivity of the moulds to the single essential oil. Because the essential oil can play a role in synergy after being compounded in a certain volume ratio, the bacteriostatic effect better than that of single essential oil is obtained.
TABLE 5 comparison of bacteriostatic effects of the composite plant essential oil and the single plant essential oil
(Note: in the table, "+ + + + +" indicates high sensitivity, "+" indicates medium sensitivity, "+" indicates low sensitivity, "-" indicates no sensitivity.)
According to the invention, by researching the antibacterial effect of clove, pepper, mint, star anise, garlic and orange peel essential oil on aspergillus niger, aspergillus flavus, aspergillus versicolor aspergillus, penicillium and penicillium chrysogenum, the antibacterial effect of clove, star anise, mint, pepper, garlic essential oil and propionic acid on the fungi is found to be obvious, the antibacterial ability of clove, pepper, propionic acid and star anise mint is sequentially shown, but the garlic essential oil is heavy in taste and difficult to remove, the propionic acid has irritation on the skin and is corrosive to containers and processing equipment, so that the clove, pepper, star anise and mint essential oil are selected to carry out a composite essential oil antibacterial experiment. Meanwhile, the results of the sensitivity degrees of the mold to the same amount of the single plant essential oil and the compound plant essential oil are compared, and the antibacterial effect of the compound essential oil 1 (clove: pepper: star anise: mint: 1: 1; v/v/v/v) on aspergillus niger, aspergillus versicolor, penicillium chrysogenum and aspergillus flavus is more obvious than that of the single essential oil. The compound plant essential oil can provide a basis for the research of the compound plant essential oil as the natural mildew preventive for the corn and the stored grain, so that the safety of consumers can be ensured, the mildew in the grain can be better inhibited, and the economic loss of manufacturers is avoided.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (8)
1. The antibacterial compound plant essential oil is characterized by consisting of two or more of clove essential oil, pepper essential oil, mint essential oil, star anise essential oil, garlic essential oil and orange peel essential oil.
2. The bacteriostatic composite plant essential oil according to claim 1, wherein the composite plant essential oil consists of clove essential oil, pepper essential oil, mint essential oil and star anise essential oil.
3. The bacteriostatic plant composite essential oil according to claim 2, wherein the volume ratio of the clove essential oil to the pepper essential oil to the mint essential oil to the star anise essential oil is 1-2:1-2:1: 1.
4. The bacteriostatic plant composite essential oil according to claim 2, wherein the volume ratio of the clove essential oil to the pepper essential oil to the mint essential oil to the star anise essential oil is 2:2:1: 1.
5. The bacteriostatic plant composite essential oil according to claim 2, wherein the volume ratio of the clove essential oil to the pepper essential oil to the mint essential oil to the star anise essential oil is 1:1:1: 1.
6. Use of the bacteriostatic composite plant essential oil of any one of claims 1-5 in the preparation of a bacteriostatic preparation.
7. The use according to claim 6, wherein the bacteriostatic agent is a mildewcide.
8. The use of claim 7, wherein the mold inhibitor is a grain storage mold inhibitor.
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| CN103874411A (en) * | 2011-06-10 | 2014-06-18 | Imd自然解决方案有限责任公司 | Long chain glycolipids useful to avoid perishing or microbial contamination of materials |
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