CN116349729B - Method for preserving bananas based on Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as preservative - Google Patents
Method for preserving bananas based on Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as preservative Download PDFInfo
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- CN116349729B CN116349729B CN202310418696.9A CN202310418696A CN116349729B CN 116349729 B CN116349729 B CN 116349729B CN 202310418696 A CN202310418696 A CN 202310418696A CN 116349729 B CN116349729 B CN 116349729B
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- 241000386927 Cinnamomum micranthum f. kanehirae Species 0.000 title claims abstract description 46
- 239000000284 extract Substances 0.000 title claims abstract description 45
- 235000021015 bananas Nutrition 0.000 title claims abstract description 38
- 239000003755 preservative agent Substances 0.000 title claims abstract description 36
- 230000002335 preservative effect Effects 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 66
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 29
- 239000008223 sterile water Substances 0.000 claims abstract description 18
- 239000006228 supernatant Substances 0.000 claims abstract description 8
- 239000000243 solution Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000011259 mixed solution Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 235000017524 noni Nutrition 0.000 abstract description 19
- 244000131360 Morinda citrifolia Species 0.000 abstract description 18
- 235000013399 edible fruits Nutrition 0.000 abstract description 15
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000004321 preservation Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000011534 incubation Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 9
- 229940083961 cinnamomum camphora leaf extract Drugs 0.000 description 6
- 244000227633 Ocotea pretiosa Species 0.000 description 5
- 235000004263 Ocotea pretiosa Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 4
- 241000723346 Cinnamomum camphora Species 0.000 description 4
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- 206010061218 Inflammation Diseases 0.000 description 2
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010017076 Fracture Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 206010024453 Ligament sprain Diseases 0.000 description 1
- 241000157491 Morinda Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241001107098 Rubiaceae Species 0.000 description 1
- 208000010040 Sprains and Strains Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 238000005119 centrifugation Methods 0.000 description 1
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- 230000018109 developmental process Effects 0.000 description 1
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- 239000000428 dust Substances 0.000 description 1
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- 239000003797 essential amino acid Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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- 231100000869 headache Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229940082441 morinda citrifolia leaf extract Drugs 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Abstract
The invention discloses a method for preserving bananas based on a Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as a preservative. The preparation method of the preservative comprises the following steps: and (3) cleaning the naturally air-dried Cinnamomum kanehirae Haw She Jinuo beautiful leaves with sterile water, putting the cleaned Cinnamomum kanehirae Haw beautiful leaves into a sterilized pulverizer, adding the sterile water, crushing, and placing the mixed solution into a water bath kettle for incubation to obtain Cinnamomum kanehirae Haw She Jinuo beautiful leaf solution. And centrifuging the solution to obtain a supernatant, and filtering the supernatant to obtain the sterile Cinnamomum kanehirae Haw She Jinuo Liye extract. The preservative for the Cinnamomum kanehirae She Jinuo beautiful leaf extract provided by the invention can effectively delay the browning of the banana peel and the water loss of the banana fruit. The preservative provided by the invention can be used for realizing the preservation of the picked bananas, improving the quality of the bananas and the economic benefit thereof during the storage and transportation period, and realizing the reutilization of the Cinnamomum kanehirae leaves and noni leaves.
Description
Technical Field
The invention relates to the field of fruit preservation, in particular to a method for preserving bananas based on a Cinnamomum kanehirae She Jinuo Lileaf extract as a preservative.
Background
Bananas are important cash crops in tropical and subtropical areas. The bananas are rich in carbohydrate, mineral substances, vitamins and other nutrient substances, and have the pharmacological effects of resisting oxidation, resisting cancer, reducing blood sugar, reducing blood pressure, treating diarrhea, relaxing bowel and the like, so that the bananas are deeply favored by a plurality of consumers. However, at normal temperature, the ripeness of the picked bananas is accelerated, so that the peel is brown, and the fruits are rotten. Too ripe bananas have poor taste and reduced nutrient content, and seriously affect the economic effect. At present, the fruit fresh-keeping method mainly comprises low-temperature storage, chemical fresh-keeping agent and chemical fresh-keeping agent combined low-temperature storage. However, these methods are costly and chemical preservatives pose a threat to the health of the consumer. Along with the importance of people on physical health and the improvement of food safety requirements, research and development of harmless and low-cost fruit preservative becomes a necessary trend. The development of a natural environment-friendly novel natural preservative is also becoming a popular research.
Cinnamomum camphora belongs to Lauraceae genus plant, and root, fruit and leaf can be used as medicine. The camphor leaf essential oil has unique faint scent, can be used for purifying air, can sterilize and kill parasites, can eliminate bacteria and inflammation on the surface of the skin when being coated on the skin, nourish the skin, and has the functions of regulating qi, relieving pain and promoting digestion. In addition, the Cinnamomum kanehirae Haw leaf water extract contains a large amount of polysaccharide components, has strong antioxidation capability, can effectively remove free radicals in the body, and delays the aging of the body. Noni belongs to the genus Morinda of the family Rubiaceae, and its fruits, roots, stems, leaves, flowers can be used as a medicine. Noni She Fuhan protein, essential amino acids, fat, trace elements, flavone and flavonoid glycoside, and has specific effects in treating inflammation, common cold, headache, fracture sprain, skin diseases, etc.
At present, no report is available on the utilization of the extract of the beautiful leaves of the Cinnamomum kanehirae Hayata She Jinuo as a preservative.
Disclosure of Invention
The invention aims to provide a method for preserving bananas based on a Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as a preservative, which delays browning of picked banana peel and improves fruit quality and economic benefit of picked bananas during storage and transportation.
In one aspect, the invention provides a preservative, which is prepared by the following method: cleaning naturally air-dried Cinnamomum kanehirae She Jinuo beautiful leaves with sterile water, placing into a sterilized pulverizer, adding sterile water, crushing, incubating the mixed solution in a water bath, centrifuging to obtain supernatant, and filtering the supernatant to obtain Cinnamomum kanehirae She Jinuo beautiful leaf extract, i.e. antistaling agent.
Preferably, the Cinnamomum kanehirae Hayata She Jinuo Liye and sterile water are mixed according to the weight ratio of 5g:5g: mix 100 mL.
Preferably, the incubation is at 60 ℃ for 2h.
Preferably, the centrifugation conditions are 6000rpm,10min.
Preferably, the filtration is performed with a 0.22 μm filter.
On the other hand, the invention also provides application of the preservative in fruit preservation. Preferably, the banana preservative is applied to banana preservation. Specifically, the preservative is sprayed or soaked on the bananas.
On the other hand, the invention also provides a method for preserving bananas based on the Cinnamomum kanehirae She Jinuo Lileaf extract as a preservative, which comprises the following steps:
S1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
S2, soaking the bananas with clean surfaces by using the preservative, and drying the surface moisture.
The invention has the technical advantages that:
1. the invention provides a preservative based on a Cinnamomum kanehirae Hayata She Henuo beautiful leaf extract. The invention develops a novel natural preservative by utilizing the dried Cinnamomum kanehirae She Hegan noni leaf extract and is applied to preserving bananas. At 8d, the browning index and the water loss rate of the banana treated by the control group are respectively 100% and 14.13%, and the browning index and the water loss rate of the banana treated by the sassafras She Jinuo beautiful leaf extract are respectively 87.5% and 10.61%. The camphor She Jinuo beautiful leaf extract can effectively delay the browning and water loss of bananas. The Cinnamomum kanehirae Haw She Jinuo beautiful leaf extract is an excellent banana preservative, and can effectively improve the fruit quality and the economic benefit of the picked banana during storage and transportation.
2. The preservative has simple raw materials and is derived from pure natural plant extracts, and the preservative has rich sources, no toxicity or irritation to human bodies. The preservative can keep the picked bananas fresh, improve the economic benefit, and simultaneously realize the reutilization of the She Henuo beautiful fallen leaves of the Cinnamomum kanehirae. The preservative provided by the invention is simple to prepare, easy to operate and easy for industrial production.
Drawings
FIG. 1 is the effect of preservative of the extract obtained in examples 1-3 on banana browning index; h 2 O: sterile water; CLE: an extract of Cinnamomum kanehirae leaves; CNLE: extracting solution of the sassafras She Jinuo beautiful leaves; NLE: noni leaf extract.
FIG. 2 is the effect of preservative of the extract obtained in examples 1-3 on banana water loss rate; h 2 O: sterile water; CLE: an extract of Cinnamomum kanehirae leaves; CNLE: extracting solution of the sassafras She Jinuo beautiful leaves; NLE: noni leaf extract.
FIG. 3 is a graph showing the effect of the preservative of the extract obtained in examples 1-3 on banana preservation.
Detailed Description
The following examples are further illustrative of the invention and are not intended to be limiting thereof.
Example 1: preparation of Cinnamomum kanehirae (L.) Presl She Jinuo Liye extract
The preparation method of the Cinnamomum kanehirae Hayata She Jinuo Liye extract comprises the following steps:
s1, naturally air-dried Cinnamomum kanehirae She Jinuo beautiful leaves are cleaned by sterile water, dust on the surfaces of the dried leaves is removed, and then the Cinnamomum kanehirae She Jinuo beautiful leaves with clean surfaces are obtained;
s2, the sassafras She Jinuo beautiful leaves are prepared according to 5g:5g is put into a sterilized pulverizer, 100mL of sterile water is added for smashing, the mixed solution is put into a water bath kettle for incubation for 2 hours at 60 ℃ to obtain a Cinnamomum kanehirae over She Jinuo Liye solution;
S3, centrifuging the Cinnamomum kanehirae Hayata She Jinuo Liye solution at 6000rpm for 10min, collecting supernatant, and filtering the supernatant with 0.22 μm filter membrane to obtain sterile Cinnamomum kanehirae Hayata She Jinuo Liye extract.
Example 2: preparation of Cinnamomum camphora leaf extract
The preparation procedure of the Cinnamomum camphora leaf extract was substantially the same as in example 1, except that Cinnamomum camphora leaf was put into a sterilized pulverizer in an amount of 5g, and 100mL of sterilized water was added thereto for pulverization.
Example 3: preparation of noni leaf extract
The procedure for preparation of noni leaf extract was substantially the same as in example 1, except that noni leaf was put in 5g into a sterilized pulverizer, and 100mL of sterilized water was added to break up.
Example 4: fresh-keeping application
The preservative effect of the Cinnamomum kanehirae Haw She Jinuo Lileaf extract (prepared in example 1), cinnamomum kanehirae Haw leaf extract (prepared in example 2) and Morinda citrifolia leaf extract (prepared in example 3) as a preservative on bananas was compared. The method comprises the following specific steps:
S1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
s2, placing the bananas with clean surfaces into sterile Cinnamomum kanehirae (or Cinnamomum kanehirae) She Jinuo Lileaf extract (or noni leaf extract) for soaking for 1min, naturally drying surface moisture, and placing into a fresh-keeping bag with sterile water as a reference;
S3, storing the bananas in an environment of 25 ℃. The browning index and the water loss rate of the bananas were measured every 2 days.
Peel browning index: according to the size of the browning area on the surface of the fruit, the classification is as follows: level 0: no browning exists; stage 1: the browning area is less than 5%;2 stages: 5-25% of browning area; 3 stages: the browning area is 25-50%; 4 stages: the browning area is more than 50%. The formula: browning index = Σ (number of brown color stage x number of fruits of the stage) ×100%/(number of total fruits x number of highest grades).
Water loss rate: the weight of each group of bananas was weighed and recorded on an electronic balance every 2 days. The formula: weight loss (%) = (m 0-m1)/m0 x 100%; where m 0 is the initial mass (g) before banana treatment and m 1 is the mass (g) after banana has been soaked and left for several days.
The results are shown in FIGS. 1-3.
As can be seen from fig. 1 and 3, banana peel is prone to browning at normal temperature. After storage for 8d at 25 ℃, the bananas treated by the control group (sterile water) and the Cinnamomum camphora leaf extract have full browning (browning index: 100%), which indicates that the Cinnamomum camphora leaf extract has no fresh-keeping effect on bananas. However, compared with the control group, the noni leaf extract (browning index: 91.67%) and the Cinnamomum kanehirae (Cinnamomum kanehirae) She Jinuo, the banana peel treated with the Cinnamomum kanehirae (Cinnamomum kanehirae) She Jinuo, the banana peel treated with the Cinnamomum kanehirae extract, the browning of which is most significantly reduced (browning index: 87.5%). The noni leaf extract and the Cinnamomum kanehirae sinensis She Jinuo Liye extract can delay the browning process of banana peel, and the Cinnamomum kanehirae sinensis She Jinuo Liye extract has the best preservation effect on bananas.
As can be seen from fig. 2, banana peel is prone to loss of water at normal temperature. When stored for 8d at 25 ℃, the banana water loss rates of the control group (sterile water), the Cinnamomum camphora leaf extract and the noni leaf extract are respectively 14.13, 15.28, 10.61 and 9.21%, which indicates that the treatment of the Cinnamomum camphora leaf extract does not reduce the banana water loss, but quickens the banana water loss. And the banana fruit treated by the noni leaf extract and the sassafras She Jinuo noni leaf extract has obviously reduced water loss, and the banana fruit treated by the noni leaf extract has the lowest water loss rate. This means that noni leaf extract and Cinnamomum kanehirae Hayata She Jinuo extract have water retention effect on banana peel, and noni leaf extract has best water retention effect on banana peel.
The foregoing is merely a preferred embodiment of the present invention, and it should be noted that the above-mentioned preferred embodiment should not be construed as limiting the invention, and the scope of the invention should be defined by the appended claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and such modifications and adaptations are intended to be comprehended within the scope of the invention.
Claims (4)
1. The banana preservative is characterized by being prepared by the following steps: cleaning naturally air-dried Cinnamomum kanehirae (L.) Presl She Jinuo beautiful leaves with sterile water, placing into a sterilized pulverizer, adding sterile water, crushing, placing the mixed solution into a water bath kettle, incubating at 60deg.C for 2 hr, centrifuging at 6000 rpm for 10min to obtain supernatant, and filtering the supernatant with 0.22 μm filter membrane to obtain Cinnamomum kanehirae Presl She Jinuo beautiful leaf extractive solution, i.e. banana preservative; the Cinnamomum kanehirae Hayata She Jinuo beautiful leaves and the sterile water are prepared according to the following proportion of 5 g:5 g:100 mixing the mL; the banana preservative can delay browning and water loss of bananas.
2. Use of the preservative according to claim 1 for preserving bananas.
3. Use according to claim 2, characterized in that the preservative is sprayed or soaked on the bananas.
4. The method for preserving bananas based on the extract of the beautiful leaves of the Cinnamomum kanehirae Haw She Jinuo as the preservative is characterized by comprising the following steps:
s1, cleaning fresh bananas with sterile water, and drying surface moisture to obtain bananas with clean surfaces;
S2, soaking the bananas with clean surfaces by using the preservative as claimed in claim 1, and drying the surface moisture.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310418696.9A CN116349729B (en) | 2023-04-19 | 2023-04-19 | Method for preserving bananas based on Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as preservative |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310418696.9A CN116349729B (en) | 2023-04-19 | 2023-04-19 | Method for preserving bananas based on Cinnamomum kanehirae Hayata She Jinuo Lileaf extract as preservative |
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| CN116349729A CN116349729A (en) | 2023-06-30 |
| CN116349729B true CN116349729B (en) | 2024-04-16 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385333A (en) * | 2013-07-26 | 2013-11-13 | 海南万维生物制药技术有限公司 | Noni tea composition and preparation method thereof, and Noni tea bag and preparation method thereof |
| CN110463754A (en) * | 2019-08-22 | 2019-11-19 | 中山市海枣椰农业科技有限公司 | A kind of biology composite slow release type antistaling agent and preparation method |
| CN113061490A (en) * | 2021-03-08 | 2021-07-02 | 广州甘蔗糖业研究所湛江甘蔗研究中心 | Preparation method of cinnamomum kanehirae leaf extract |
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- 2023-04-19 CN CN202310418696.9A patent/CN116349729B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385333A (en) * | 2013-07-26 | 2013-11-13 | 海南万维生物制药技术有限公司 | Noni tea composition and preparation method thereof, and Noni tea bag and preparation method thereof |
| CN110463754A (en) * | 2019-08-22 | 2019-11-19 | 中山市海枣椰农业科技有限公司 | A kind of biology composite slow release type antistaling agent and preparation method |
| CN113061490A (en) * | 2021-03-08 | 2021-07-02 | 广州甘蔗糖业研究所湛江甘蔗研究中心 | Preparation method of cinnamomum kanehirae leaf extract |
Non-Patent Citations (2)
| Title |
|---|
| 程必强等.《中国樟属植物资源及其芳香成分》.云南科学技术出版社,1997,第6页. * |
| 诺丽果、种子和叶提取物抑菌活性及复合植物抑菌液配方筛选;刘霭莎等;食品工业科技;20170715;第38卷(第14期);172页1.2.1、2.1 * |
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