CN114208877A - Bacteriostatic agent and preparation method and application thereof - Google Patents
Bacteriostatic agent and preparation method and application thereof Download PDFInfo
- Publication number
- CN114208877A CN114208877A CN202111392223.3A CN202111392223A CN114208877A CN 114208877 A CN114208877 A CN 114208877A CN 202111392223 A CN202111392223 A CN 202111392223A CN 114208877 A CN114208877 A CN 114208877A
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- Prior art keywords
- bacteriostatic agent
- parts
- aspergillus flavus
- ocimene
- preparation
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 239000000022 bacteriostatic agent Substances 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims description 25
- 241000228197 Aspergillus flavus Species 0.000 claims abstract description 36
- 150000007823 ocimene derivatives Chemical class 0.000 claims abstract description 23
- XJPBRODHZKDRCB-UHFFFAOYSA-N trans-alpha-ocimene Natural products CC(=C)CCC=C(C)C=C XJPBRODHZKDRCB-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 14
- WTOYNNBCKUYIKC-JMSVASOKSA-N (+)-nootkatone Chemical compound C1C[C@@H](C(C)=C)C[C@@]2(C)[C@H](C)CC(=O)C=C21 WTOYNNBCKUYIKC-JMSVASOKSA-N 0.000 claims abstract description 13
- WTOYNNBCKUYIKC-UHFFFAOYSA-N dl-nootkatone Natural products C1CC(C(C)=C)CC2(C)C(C)CC(=O)C=C21 WTOYNNBCKUYIKC-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000006184 cosolvent Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000419 plant extract Substances 0.000 claims abstract description 4
- 239000002904 solvent Substances 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical group CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 17
- 230000002401 inhibitory effect Effects 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 8
- 239000003973 paint Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 229930195730 Aflatoxin Natural products 0.000 abstract description 5
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 abstract description 5
- 239000005409 aflatoxin Substances 0.000 abstract description 5
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 2
- 235000014571 nuts Nutrition 0.000 description 17
- 239000000047 product Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 244000105624 Arachis hypogaea Species 0.000 description 6
- 235000019501 Lemon oil Nutrition 0.000 description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 description 6
- 240000007926 Ocimum gratissimum Species 0.000 description 6
- 239000010501 lemon oil Substances 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000020232 peanut Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 239000002115 aflatoxin B1 Substances 0.000 description 4
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 4
- 229930020125 aflatoxin-B1 Natural products 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028400 Mutagenic effect Diseases 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000010425 asbestos Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 244000053095 fungal pathogen Species 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000243 mutagenic effect Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229910052895 riebeckite Inorganic materials 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000378 teratogenic Toxicity 0.000 description 1
- 230000003390 teratogenic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
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
- 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
-
- 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 discloses a bacteriostatic agent, which comprises nootkatone, ocimene and a cosolvent, and specifically comprises the following components in parts by weight: nocardone: 20-40 parts; basilene: 2-20 parts of a solvent; cosolvent: 30-50 parts. The bacteriostatic agent can effectively inhibit the growth of aspergillus flavus, prevent the generation of aflatoxin, reduce the risk of aspergillus flavus pollution in the storage of nuts, and ensure the food safety, and meanwhile, two main components of the bacteriostatic agent are both derived from natural plant extracts, are non-toxic and harmless, can be safely used in the storage process of the nuts, and have important significance for the prevention and control of aspergillus flavus pollution in food.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a bacteriostatic agent, and a preparation method and application thereof.
Background
Aspergillus Flavus (AF) is a food-borne pathogenic fungus and a common source of microbial contamination in nut foods. The tolerance of the spores to the adverse environment and the high-strength transmission force bring serious food safety problems to agricultural and sideline products. Meanwhile, most aspergillus flavus can produce aflatoxin, wherein aflatoxin B1 has extremely strong toxicity and has carcinogenic, teratogenic and mutagenic effects on human and animals. At present, the control method for the aspergillus flavus and the toxin thereof comprises the prevention and control of the aspergillus flavus and the toxin degradation, and the toxin degradation process often brings new pollution and can not ensure the food safety. In the means of preventing and controlling aspergillus flavus, the bacteriostatic agent is used more effectively, but most of the prior bacteriostatic agents are harmful to human bodies and cannot be applied to food.
At present, the aspergillus flavus pollution condition in China is still not optimistic, wherein the pollution condition in nuts is serious. The problem of aflatoxin contamination in nut products is urgently to be solved.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the bacteriostatic agent can effectively inhibit the growth of aspergillus flavus, prevent the generation of aflatoxin, reduce the risk of aspergillus flavus pollution in nut storage and ensure the food safety.
The technical purpose of the invention is realized by the following technical scheme:
a bacteriostatic agent comprises nootkatone, ocimene and cosolvent.
Preferably, the bacteriostatic agent comprises the following components in parts by weight: nocardone: 20-40 parts; basilene: 2-20 parts of a solvent; cosolvent: 30-50 parts.
Preferably, the weight ratio of the nocardone to the ocimene is (25-30): (5-10).
Preferably, the nocardone and the ocimene are both derived from natural plant extracts.
Preferably, the cosolvent is edible alcohol.
Another objective of the present invention is to provide a preparation method of the bacteriostatic agent, which comprises the following steps:
the preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in cosolvent, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of nuts.
The invention has the beneficial effects that:
1. the bacteriostatic agent disclosed by the invention can effectively inhibit the growth of aspergillus flavus, prevent the generation of aflatoxin, reduce the risk of aspergillus flavus pollution in nut storage and ensure the food safety;
2. the two main components of the bacteriostatic agent are both derived from natural plant extracts, are non-toxic and harmless, and are matched with edible alcohol as a cosolvent, so that the bacteriostatic agent is non-toxic and harmless to human bodies and can be used in the storage process of nuts safely.
Detailed Description
The present invention will be further described with reference to the following specific examples.
Example 1:
a bacteriostatic agent comprises the following components in parts by weight: nocardone: 20 parts of (1); basilene: 2 parts of (1); edible alcohol: 30 parts, wherein the nocardone is extracted from lemon oil, and the ocimene is extracted from ocimum basilicum oil.
The preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in edible alcohol, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of the nuts is to specifically smear or spray the bacteriostatic agent on the surfaces of the nuts.
Example 2:
a bacteriostatic agent comprises the following components in parts by weight: nocardone: 40 parts of a mixture; basilene: 20 parts of (1); alcohol for eating: 50 parts of the health care product, wherein the nocardone is extracted from lemon oil, and the ocimene is extracted from ocimum basilicum oil.
The preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in edible alcohol, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of the nuts is to specifically smear or spray the bacteriostatic agent on the surfaces of the nuts.
Example 3:
a bacteriostatic agent comprises the following components in parts by weight: nocardone: 27 parts of (1); basilene: 8 parts of a mixture; edible alcohol: 40 parts, wherein the nocardone is extracted from lemon oil, and the ocimene is extracted from ocimum basilicum oil.
The preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in edible alcohol, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of the nuts is to specifically smear or spray the bacteriostatic agent on the surfaces of the nuts.
Example 4:
a bacteriostatic agent comprises the following components in parts by weight: nocardone: 25 parts of (1); basilene: 10 parts of (A); alcohol for eating: 40 parts, wherein the nocardone is extracted from lemon oil, and the ocimene is extracted from ocimum basilicum oil.
The preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in edible alcohol, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of the nuts is to specifically smear or spray the bacteriostatic agent on the surfaces of the nuts.
Example 5:
a bacteriostatic agent comprises the following components in parts by weight: nocardone: 30 parts of (1); basilene: 5 parts of a mixture; edible alcohol: 40 parts, wherein the nocardone is extracted from lemon oil, and the ocimene is extracted from ocimum basilicum oil.
The preparation method of the bacteriostatic agent comprises the following steps: dissolving nootkatone in edible alcohol, and mixing with ocimene.
The bacteriostatic agent is applied to inhibiting and killing aspergillus flavus.
The bacteriostatic agent is applied to the preparation of products for inhibiting and killing aspergillus flavus.
The application of the bacteriostatic agent in the storage of the nuts is to specifically smear or spray the bacteriostatic agent on the surfaces of the nuts.
Comparative example 1:
a preparation comprises the following components in parts by weight: nocardone: 27 parts of (1); edible alcohol: 40 parts, wherein the nootkatone is extracted from lemon oil.
The preparation method of the preparation comprises the following steps: dissolving nootkatone in edible alcohol.
Comparative example 2:
a preparation comprises the following components in parts by weight: basilene: 8 parts of a mixture; edible alcohol: 40 parts, wherein the ocimene is extracted from ocimum basilicum oil.
The preparation method of the preparation comprises the following steps: mixing edible alcohol and ocimene.
Test example:
the bacteriostatic agents of examples 1-5 and the formulations of comparative examples 1-2 were tested for their effect on the growth of Aspergillus flavus.
Preparation of PDA culture Medium
(1) Weighing and decocting
And weighing the peeled potatoes one by one according to the formula of the culture medium. Cutting potato into small pieces, placing into a pot, adding 1000ml water, heating on a heater to boil, maintaining for 25min, filtering with 2 layers of gauze on a measuring cup, removing residue, and supplementing water to 1000ml filtrate.
(2) Dissolving by heating
Putting the filtrate into a pot, adding 20g of glucose and 15-20 g of agar (broken in advance), then putting the mixture on a asbestos net, heating the mixture with a slow fire, continuously stirring the mixture by using a glass rod to prevent the agar from being burnt or overflowing, and supplementing water to the required amount after the agar is completely dissolved.
(3) Dispensing
The prepared culture medium is subpackaged into culture dishes and is sterilized for 30 minutes under high pressure at 125 ℃.
2. Determination of bacteriostatic Activity
Activating aspergillus flavus, inoculating the aspergillus flavus to a PDA culture medium for culture, and adopting a filter paper sheet agar plate diffusion method: and (3) taking a circular small filter paper piece with the diameter of 5mm, respectively dripping 5 mu l of the bacteriostatic agent of the embodiment 1-5 and the preparation of the comparative example 1-2 into the center of the small filter paper piece, dripping DMSO into the center of the small filter paper piece to serve as a negative control, standing for a few minutes, and placing the small filter paper piece on a prepared bacterium-carrying plate at equal intervals after the filter paper piece is completely wetted. The diameter of the zone was measured with a vernier caliper by a cross method, and each treatment was repeated three times, and the test results are shown in table 1.
Table 1: statistical result of diameter of bacteriostatic zone
As can be seen from Table 1, the bacteriostatic agent disclosed by the invention has a good inhibition effect on the growth of aspergillus flavus, and when the bacteriostatic agent contains both nootkatone and ocimene, the inhibition zone is remarkably enlarged by comparing example 3 with comparative examples 1-2, which shows that the inhibition of the nootkatone and ocimene on aspergillus flavus can be synergistic.
Secondly, 200 healthy fruits with full particles and uniform size are selected from newly harvested peanuts and evenly divided into two groups, wherein one group is coated with the bacteriostatic agent in the embodiment 3 on the surface before storage to serve as an experimental group, the other group is not coated to serve as a control group, one peanut fruit with aspergillus flavus growing on the surface is placed between the two groups, the two groups of peanuts are placed in an environment which can be infected by the aspergillus flavus, the preservation temperature is 5 ℃, the relative humidity is controlled to be 60% and stored for 1 month, and then the content of aflatoxin B1 in the two groups of peanut fruits is detected through HPLC, and the result is shown in Table 2.
Table 2: content of aflatoxin B1 in fruit
| Item | Experimental group | Control group |
| Aflatoxin B1 content (ug/kg) | 0 | 79.5 |
As can be seen from Table 2, after the bacteriostatic agent disclosed by the invention is used on the surface of peanuts, the peanuts can be effectively prevented from being infected with aspergillus flavus in the storage process.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. A bacteriostatic agent is characterized in that: comprises nocardone, ocimene and cosolvent.
2. A bacteriostatic agent according to claim 1, characterized in that: the paint comprises the following components in parts by weight:
nocardone: 20-40 parts;
basilene: 2-20 parts of a solvent;
cosolvent: 30-50 parts.
3. A bacteriostatic agent according to claim 1, characterized in that: the weight ratio of the nocardone to the ocimene is (25-30): (5-10).
4. A bacteriostatic agent according to claim 1, characterized in that: the nocardone and the ocimene are both derived from natural plant extracts.
5. A bacteriostatic agent according to claim 1, characterized in that: the cosolvent is edible alcohol.
6. A method of preparing a bacteriostatic agent according to any one of claims 1 to 5, wherein: the method comprises the following steps: dissolving nootkatone in cosolvent, and mixing with ocimene.
7. Use of a bacteriostatic agent according to any one of claims 1 to 5 for inhibiting and killing aspergillus flavus.
8. Use of a bacteriostatic agent according to any one of claims 1 to 5 in the preparation of a product for inhibiting and killing Aspergillus flavus.
9. Use of a bacteriostatic agent according to any one of claims 1 to 5 in the storage of nuts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111392223.3A CN114208877A (en) | 2021-11-23 | 2021-11-23 | Bacteriostatic agent and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111392223.3A CN114208877A (en) | 2021-11-23 | 2021-11-23 | Bacteriostatic agent and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114208877A true CN114208877A (en) | 2022-03-22 |
Family
ID=80697928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111392223.3A Pending CN114208877A (en) | 2021-11-23 | 2021-11-23 | Bacteriostatic agent and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114208877A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602154A (en) * | 2001-12-18 | 2005-03-30 | 汉高两合股份公司 | Inhibition of the asexual reproduction of fungi |
| CN104073347A (en) * | 2013-03-27 | 2014-10-01 | 丽华（广州）香精有限公司 | Sweet orange daily chemical essence |
| WO2018210875A1 (en) * | 2017-05-15 | 2018-11-22 | Evolva Sa | Use of nootkatone for post-harvest treatment, food preservation and shelf-life extension |
| CN110946848A (en) * | 2018-09-27 | 2020-04-03 | 东北师范大学 | Compound bactericide with broad-spectrum bactericidal effect |
-
2021
- 2021-11-23 CN CN202111392223.3A patent/CN114208877A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602154A (en) * | 2001-12-18 | 2005-03-30 | 汉高两合股份公司 | Inhibition of the asexual reproduction of fungi |
| CN104073347A (en) * | 2013-03-27 | 2014-10-01 | 丽华（广州）香精有限公司 | Sweet orange daily chemical essence |
| WO2018210875A1 (en) * | 2017-05-15 | 2018-11-22 | Evolva Sa | Use of nootkatone for post-harvest treatment, food preservation and shelf-life extension |
| CN110946848A (en) * | 2018-09-27 | 2020-04-03 | 东北师范大学 | Compound bactericide with broad-spectrum bactericidal effect |
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