CN115316427A - Composite biological preservative and application thereof - Google Patents
Composite biological preservative and application thereof Download PDFInfo
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- CN115316427A CN115316427A CN202210977052.9A CN202210977052A CN115316427A CN 115316427 A CN115316427 A CN 115316427A CN 202210977052 A CN202210977052 A CN 202210977052A CN 115316427 A CN115316427 A CN 115316427A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 53
- 230000002335 preservative effect Effects 0.000 title claims abstract description 51
- 239000002131 composite material Substances 0.000 title claims abstract description 39
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 23
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 23
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 22
- 108010053775 Nisin Proteins 0.000 claims abstract description 22
- 108010039918 Polylysine Proteins 0.000 claims abstract description 22
- 241001122767 Theaceae Species 0.000 claims abstract description 22
- 239000004309 nisin Substances 0.000 claims abstract description 22
- 235000010297 nisin Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004321 preservation Methods 0.000 claims abstract description 10
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013594 poultry meat Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 235000013613 poultry product Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 10
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 9
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 238000001228 spectrum Methods 0.000 abstract description 4
- 230000003385 bacteriostatic effect Effects 0.000 description 24
- 235000013330 chicken meat Nutrition 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- 241000589516 Pseudomonas Species 0.000 description 6
- 241000191967 Staphylococcus aureus Species 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 241000607534 Aeromonas Species 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 5
- 241000607142 Salmonella Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 241000192125 Firmicutes Species 0.000 description 3
- 102000007327 Protamines Human genes 0.000 description 3
- 108010007568 Protamines Proteins 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 229940048914 protamine Drugs 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000010227 cup method (microbiological evaluation) Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
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Classifications
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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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a composite biological preservative and application thereof. The composite biological preservative is prepared from epsilon-polylysine, tea polyphenol, nisin and water. The composite biological preservative is prepared from the following components in percentage by mass, and the unit is g/ml by taking the total amount as 100 percent: 0.5 to 0.9 percent of epsilon-polylysine; 2.0 to 5.0 percent of tea polyphenol; 0.2 to 0.40 percent of nisin; the balance being the water. The compound preservative has wide antibacterial spectrum, improves the preservation effect and prolongs the preservation time.
Description
Technical Field
The invention belongs to the technical field of fresh-keeping of chilled chickens, and relates to a composite biological fresh-keeping agent and application thereof.
Background
The frozen fresh chicken is a new product, namely a chicken which is killed, quickly cooled, slaughtered, exsanguinated, unhaired and eviscerated after being qualified through inspection and quarantine, a chicken carcass which is finished and packaged and is kept in a temperature range of 0-4 ℃ all the time in the subsequent storage, transportation and sale processes or a cut chicken. The fresh chilled chicken is easy to pollute microorganisms in the slaughtering process, so that the shelf life of the fresh chilled chicken product is short, and the safety is difficult to guarantee.
Common bacteriostatic fresh-keeping modes mainly comprise a chemical preservative and a biological preservative. The natural biological preservative mainly comes from organisms, namely metabolites thereof, has the characteristics of safety, reliability, strong antibacterial activity and the like, and mainly comprises plant sources, animal sources and microorganism sources. The tea polyphenol belongs to plant polyphenol, and can play a good antibacterial effect by inhibiting the formation of microbial cell membranes and reducing the activity of microbial enzymes. Protamine belongs to an animal-derived biological preservative, and can replace part of chemical inhibition preservatives by virtue of the advantages of thermal stability, wide pH range and the like, but researches show that the protamine has very different inhibition effects on different microorganisms. The epsilon-polylysine and the nisin belong to preservative agents derived from microorganisms, and the epsilon-polylysine has strong inhibition effect on yeasts, gram-positive bacteria, partial bacillus, escherichia coli and the like. Nisin is a kind of antibacterial polypeptide with small molecular weight secreted by streptococcus lactis, can efficiently kill most gram-positive bacteria, and has no obvious antibacterial effect on gram-negative bacteria. Because the single biological preservative has a limited bacteriostatic spectrum, the development of a composite biological preservative with better preservation effect is urgently needed.
Disclosure of Invention
The invention aims to provide a composite biological preservative and application thereof, and particularly provides a composite preservative and application thereof in chilled poultry meat. The compound preservative has wide antibacterial spectrum, improves the preservation effect and prolongs the preservation time.
The invention provides a composite biological preservative which is prepared from epsilon-polylysine, tea polyphenol, nisin and water.
In the composite biological preservative, the composite biological preservative comprises the following components in percentage by mass, and the unit is g/ml by taking the total amount as 100 percent:
0.5 to 0.9 percent of epsilon-polylysine;
2.0 to 5.0 percent of tea polyphenol;
0.2 to 0.40 percent of nisin;
the balance being the water.
In the composite biological preservative, the composite biological preservative comprises the following components in percentage by mass, and the unit is g/ml by taking the total amount as 100 percent:
0.7 to 0.9 percent of epsilon-polylysine;
2.5 to 3.5 percent of tea polyphenol;
0.25 to 0.35 percent of nisin;
the balance being the water.
In the invention, the composite biological preservative is preferably prepared from the following components in percentage by mass, and the unit is g/ml by taking the total amount as 100 percent:
0.8% of epsilon-polylysine;
3% of the tea polyphenol;
0.3% of nisin;
the balance being the water.
The invention also provides a preparation method of the composite biological preservative, which comprises the following steps: weighing the epsilon-polylysine, the tea polyphenol and the nisin according to the mass percentage, mixing with water, stirring and dissolving at room temperature, and standing the mixed solution to obtain the preservative.
In the above method, the time for the standing is 10 to 15 minutes.
The composite biological preservative is applied to the preservation of chilled poultry products.
In the above application, the poultry meat comprises chicken and/or duck.
The invention has the following beneficial effects:
the composite preservative expands the range of antibacterial spectrum, has stronger inhibiting effect on staphylococcus aureus, escherichia coli, salmonella, pseudomonas and aeromonas of tested strains, has stronger antibacterial activity, improves the preservation effect and prolongs the preservation time.
Drawings
FIG. 1 shows the bacteriostatic effect of the composite preservative in example 1 of the present invention on various bacteria, wherein FIG. 1 (A) shows the bacteriostatic effect of the composite preservative on Pseudomonas bacteria; (B) The composite preservative has the bacteriostatic effect on the aeromonas; (C) Is the bacteriostatic effect of the composite preservative on staphylococcus aureus.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
In the examples below, the unit of the percent concentration by volume of the dose is g/ml.
EXAMPLE 1 bacteriostatic test of Single-factor biological antistaling agent
According to the mass volume percentage concentration in the table 1, the bacteriostasis test of the single-factor biological preservative is carried out.
As can be seen from Table 1, the total bacteriostatic effect of protamine is not obvious, so the compound preservative is abandoned when being selected. The bacteriostatic effect of the tea polyphenol on the aeromonas and the pseudomonas is not obvious at low concentration, the bacteriostatic effect is increased along with the increase of the concentration, the bacteriostatic activity is not obviously increased after the concentration is increased by 3 percent, and the bacteriostatic effect of the tea polyphenol on food-borne pathogenic bacteria such as salmonella is not obvious in the concentration range of 1 to 5 percent; the nisin only has obvious inhibition effect on gram-positive bacteria of staphylococcus aureus, the epsilon-polylysine has good inhibition effect on 5 bacteria, and the antibacterial effect is enhanced along with the increase of the concentration, so that the tea polyphenol, the nisin and the epsilon-polylysine are selected as the components of the composite preservative in subsequent experiments.
Table 1 shows the bacteriostatic effect of the biological preservative on main spoilage bacteria of chilled chickens
Note: in the table, "-" indicates no zone of inhibition.
Example 2 bacteriostatic test of Compound biological antistaling agent
The composite biological preservative is prepared from epsilon-polylysine, tea polyphenol, nisin and water.
The preparation method of the composite biological preservative comprises the following steps: weighing the epsilon-polylysine, the tea polyphenol and the nisin according to the mass volume percentage, mixing with water, stirring for 10 minutes at room temperature (25 ℃) for dissolving, and then standing the mixed solution to obtain the preservative.
The mass volume percentage concentration of the epsilon-polylysine A can be specifically 0.7%, 0.8% and 0.9%, which are respectively marked as A1, A2 and A3, the mass volume percentage concentration of the tea polyphenol B can be specifically 2.5%, 3% and 3.5%, which are respectively marked as B1, B2 and B3, and the mass volume percentage concentration of the nisin C can be specifically 0.25%, 0.3% and 0.35%, which are respectively marked as C1, C2 and C3. The composite preservative orthogonality experiment was performed as in table 2.
TABLE 2 Compound antistaling agent orthogonal experiment factor horizontal table
As can be seen from Table 3, the complex liquid has certain bacteriostatic effect on tested bacteria such as Escherichia coli, staphylococcus aureus, pseudomonas bacteria, etc. By taking the comprehensive bacteriostatic effect of five bacteria as evaluation indexes and knowing a range value R of an orthogonal test (see table 4), the primary and secondary sequence of 3 factors of the bacteriostatic effect of the bacteria is as follows: b is more than A and more than C, the influence of tea polyphenol is maximum, epsilon-polylysine is less, nisin is minimum, and the optimal mixture ratio is A2B2C2, namely: 0.008g/mL of epsilon-polylysine, 0.03g/mL of tea polyphenol and 0.003g/mL of nisin.
Table 3 Complex preservative L9 (3) 3 ) Results of orthogonal experiments
TABLE 4 results of orthogonal experiments
Example 3 composite biological antistaling agent and its bacteriostatic effect in iced chicken
The composite biological preservative is prepared from the following components in percentage by mass and volume, and the total amount is 100 percent:
0.8 percent of epsilon-polylysine, 3 percent of tea polyphenol, 0.30 percent of nisin and the balance of water.
The preparation method of the composite biological preservative comprises the following steps: according to the mass percentage, 0.8g of epsilon-polylysine, 3g of tea polyphenol and 0.3g of nisin are specifically weighed and added into 100mL of distilled water, stirred and dissolved at room temperature (25 ℃), and then the mixed solution is kept stand for 10 minutes, thus obtaining the composite biological preservative.
The chilled fresh chicken was kept fresh at 4 ℃ and compared to the control group. As can be seen from Table 5, with increasing days, the pH, TVB-N and colony count of the chicken all increased, but the control increased more rapidly, the blank group had a pH, TVB-N and colony count in fresh meat at storage 4d, but had a colony count in fresh meat at 6d, which was out of 106CFU/g, while the fresh-keeping agent group had a pH of 6.20, TVB-N and colony count in sub-fresh meat at storage 8d, which was not out of the national food standards at 10 d. Thus, the optimal preservation combination can preserve the chilled fresh meat to the 10 th day, but its optimal shelf life is suggested to be 8 days.
TABLE 5 fresh-keeping effect of composite biological fresh-keeping agent on chilled chicken
In Table 5, TVB-N is in mg/100g, and the total number of colonies is in logCFU/g.
Example 4: test for bacteriostatic Activity
The bacteriostatic activity test adopts an Oxford cup method, and the bacteriostatic ability is judged according to the diameter of a bacteriostatic ring. The tested species were staphylococcus aureus, escherichia coli, salmonella, pseudomonas and aeromonas. Diluting the respective bacterial solutions to 10 7 And (3) uniformly coating 100 mu L of bacterial suspension on an MH agar plate, placing an aseptic Oxford cup on the surface of the plate after the bacterial solution is absorbed, slightly pressing and fixing the aseptic Oxford cup so that the aseptic Oxford cup is in contact with a culture medium without gaps, respectively absorbing 200 mu L of the composite biological preservative solution prepared according to the embodiment 3 of the invention, adding the composite biological preservative solution into the Oxford cup, culturing at 37 ℃ for 16-18 h, and measuring and recording the diameter of a bacteriostatic circle. The results are shown in FIG. 1.
The results of the experiments in conjunction with FIG. 1 show that: the compound preservative has stronger inhibiting effect on staphylococcus aureus, escherichia coli, salmonella, pseudomonas and aeromonas of tested strains, and the preservative prepared by the invention has stronger bacteriostatic activity.
Claims (7)
1. The composite biological preservative is characterized by comprising epsilon-polylysine, tea polyphenol, nisin and water.
2. The composite biological preservative according to claim 1, characterized by comprising the following components in percentage by mass, based on 100% of the total amount, in units of g/ml:
0.5 to 0.9 percent of epsilon-polylysine; .
2.0 to 5.0 percent of tea polyphenol;
0.2 to 0.40 percent of nisin;
the balance being the water.
3. The composite biological preservative according to claim 1 or 2, characterized by comprising the following components in percentage by mass, based on 100% of the total amount, in units of g/ml:
0.7 to 0.9 percent of epsilon-polylysine;
2.5 to 3.5 percent of tea polyphenol;
0.25 to 0.35 percent of nisin;
the balance being the water.
4. The preparation method of the composite biological preservative according to any one of claims 1 to 3, comprising the following steps: weighing the epsilon-polylysine, the tea polyphenol and the nisin according to the mass percentage, mixing with water, stirring and dissolving at room temperature, and standing the mixed solution to obtain the composite preservative.
5. The method of claim 4, wherein the time of the standing is 10 to 15 minutes.
6. Use of the composite biological preservative of any one of claims 1 to 3 for the preservation of chilled poultry products.
7. Use according to claim 6, wherein the poultry meat comprises chicken and/or duck.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777697A (en) * | 2022-11-15 | 2023-03-14 | 兰州大学 | Method for preserving postharvest Sichuan radix codonopsis |
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|---|---|---|---|---|
| CN102578208A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Meat product biological fresh-keeping agent and preparation method thereof |
| WO2016060562A1 (en) * | 2014-10-15 | 2016-04-21 | Purac Biochem B.V. | Preservation of meat products |
| CN110235929A (en) * | 2019-07-05 | 2019-09-17 | 内蒙古大学 | A kind of chilled meat complex biological preservative |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
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- 2022-08-15 CN CN202210977052.9A patent/CN115316427A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578208A (en) * | 2012-02-27 | 2012-07-18 | 上海海洋大学 | Meat product biological fresh-keeping agent and preparation method thereof |
| WO2016060562A1 (en) * | 2014-10-15 | 2016-04-21 | Purac Biochem B.V. | Preservation of meat products |
| CN110235929A (en) * | 2019-07-05 | 2019-09-17 | 内蒙古大学 | A kind of chilled meat complex biological preservative |
| CN110916049A (en) * | 2019-12-20 | 2020-03-27 | 山东福瑞达生物科技有限公司 | Noodle preservative and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 游庆红;尹秀莲;尤苗苗;许江燕;万苗苗;张学娟;殷秀丽;: "正交设计优化冷鲜鸡肉天然防腐剂保鲜工艺研究", 食品与发酵科技 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777697A (en) * | 2022-11-15 | 2023-03-14 | 兰州大学 | Method for preserving postharvest Sichuan radix codonopsis |
| CN115777697B (en) * | 2022-11-15 | 2024-02-06 | 兰州大学 | Method for preserving radix codonopsis pilosulae after picking |
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