CN1759763A - Antiseptics for natural food - Google Patents
Antiseptics for natural food Download PDFInfo
- Publication number
- CN1759763A CN1759763A CN 200510019486 CN200510019486A CN1759763A CN 1759763 A CN1759763 A CN 1759763A CN 200510019486 CN200510019486 CN 200510019486 CN 200510019486 A CN200510019486 A CN 200510019486A CN 1759763 A CN1759763 A CN 1759763A
- Authority
- CN
- China
- Prior art keywords
- extract
- garlic
- antiseptics
- balsam pear
- natural food
- Prior art date
- 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
Links
Abstract
An antiseptic agent for food (white gourd, aubergine, tomato, meat, egg, etc) is prepared from the extract of balsam pear and/or extract (or allicin) of garlic clove, and amino acid type polypeptide through proportional mixing, washing with solvent for deodoring and sterilizing.
Description
Technical field
The invention belongs to anticorrisive agent, be specifically related to the antiseptics for natural food that is mixed of one kind of multiple plant extracts.
Background technology
Putrid and deteriorated in order to prevent various processed foods, fruits and vegetables etc., it is anticorrosion to use physics or chemical method as the case may be.Chemical method is to use chemical substance to suppress growth of microorganism or kills these microorganisms, and these chemical substances are anticorrisive agent.The anticorrisive agent of using as food additives is meant to suppressing microbial reproduction in the food, prevent food apoilage, prolonging the material of shelf life storage.
In order to prolong the quality guarantee period of food, people adopt different means in food processing process, make the microbial activity forfeiture, delay or stop its growth.Add anticorrisive agent and be wherein a kind of easily and effectively the food antiseptic method and generally adopted.What generally use in early days is chemical preservative, find that through studying for a long period of time some chemical preservative lures carcinous, teratogenesis and easily causes problem such as food poisoning, may cause the food poisoning phenomenon as benzoate, nitrite and nitrate may generate carcinogenic nitrosamine, also can cause adverse effect to the nature ecological environment, now strict its use amount in food that limits.The antiseptic effect of chemical preservative also is subject to factor affecting such as solubility, food microorganisms kind, pH value.
China's common chemical food preservative can be divided into inorganic and organic anti-corrosive agent two classes by character, and the former mainly comprises sulphite and nitrite etc.; The latter has sorbic acid and salt thereof, propionate, p-hydroxybenzoate, phytate, benzoate, diacetate etc.The report of portion that AHF and National Cancer Institute announce recently shows that suffer among 5,000,000 people of cancer every year in the whole world, has about 50% relevantly with food pollution, and the anticorrisive agent that suffers from about 30% in the food is arranged wherein.Once the borax of Shi Yonging, formaldehyde, salicylic acid, pyrocarbonic acid diethyl ester or the like banned use of at present.At present the anticorrisive agent that generally uses of China has sorbic acid and salt thereof, benzoic acid, nitrite etc., wherein with carcinogenic dangerous maximum of nitrite.Sorbic acid and potassium sorbate are the safe anticorrisive agents of generally acknowledging in the world, but excessive absorption also can influence the metabolic balance of human body, and simultaneously, it also can make the nutrition of food and local flavor be damaged.
The incomparable advantages of synthetic preservative such as natural antiseptic agent has that antibiotic property is strong, safety non-toxic, good water solubility, Heat stability is good, sphere of action are wide.Come into the market at present or what be about to come into the market is that the natural antiseptic agent of main component comprises the Tea Polyphenols that extracts with the plant extracts from tealeaves, the Radix Glycyrrhizae antioxygen spirit that obtains through extraction from traditional Chinese medicine material Radix Glycyrrhizae, the pectinesterase of pectin from be present in fruits and vegetables such as apple, grape, citrus through decompose generating, the agar compound sugar that obtains through the enzyme decomposition of the agar that from marine alga, extracts etc. with ining addition.Extract of nearest reported a lot of plants such as ginkgo biloba p.e, cinnamomum cassia extract, Flos Caryophylli extract, Rosmarinus officinalis extract, Red Yeast Rice P.E, sweet green pepper extract, pepper extract all have very strong bactericidal action, can be used as natural antiseptic agent.Owing to existing antiseptics for natural food extraction process requires height, therefore complex process has shortcomings such as natural antiseptic agent is on the high side because of ubiquity, range of application is wideless now and is difficult to meet the need of market.
Summary of the invention
The object of the present invention is to provide the simple antiseptics for natural food of a kind of extraction process, to overcome the problems referred to above.
This antiseptics for natural food is to be the extraction product of raw material with balsam pear, garlic; Concrete technical scheme is: antiseptics for natural food, and it comprises following raw material: balsam pear extracting extract A, garlic boiling suction filtration extract B or allicin; Or the mixed extract A+B of balsam pear and garlic; Be selected from the seed amino acid in alanine, cystine, glutamic acid, serine, arginine, tryptophan, tyrosine and the ornithine or be no less than the amino acids peptide C of two kinds compound amino acid; Above-mentioned substance mixed in proportion obtain homogeneous solution, again with being selected from a kind of solvent in ethyl acetate, methyl acetate, benzinum, n-hexane, n-butanol and the isobutanol or being no less than two kinds mixed solvent, the extracting and washing taste removal obtains this food preservative behind sterilization; Wherein, the weight of 60～90%: 5～25%: 5～15%, three kinds of materials of percentage by weight of extract A, extract B and amino acids peptide C and be absolutely.
Balsam pear extracting extract A: balsam pear is stirred into broken end after cleaning, puts the backflow extractor with distilled water extracting at normal temperatures 1～5 hour, extract through vacuum filtration and concentrate oyster liquid component A.
Garlic P.E B:, get the light yellow liquid B component through vacuum filtration with squeezing out garlic juice after garlic peeling, the boiling.
For direct employing allicin, the consumption of the weight of allicin and extract B weight is scaled 1: 3～and 1: 7.
When adopting balsam pear and garlic to mix extraction, the weight ratio of balsam pear and garlic is 5: 1～8: 1.When extracting in this ratio, extract A and the extract B ratio in the A of gained, the B mixture be equivalent to 5: 1～and 14: 1, the weight ratio of oyster liquid component A+B and amino acids peptide C is: 6: 1～19: 1.
The balsam pear of 1,000 weight portion uses 1,000～1,500 weight portion distilled water extractings 1.5～2 hours, and the oyster liquid component A that is extracted is 200～250 weight portions.
The oyster liquid component B that the garlic of 1,000 weight portion is extracted is 150～200 weight portions.
This food preservative to easily corrupt rotten food, vegetables such as wax gourd, eggplant, tomato, meat, eggs have fairly obvious effect (in summer in 37～40 ℃, the environment of weather exposure, never degenerate more than ten days).It has fabulous antibacterial, sterilization effect, obviously is better than domestic widely used various chemical preservatives at present.This anticorrisive agent all has killing action to Gram-negative bacteria and positive bacteria simultaneously, is a kind of broad spectrum preservation product.Production technology is easy in addition, and relative cost is cheap, and market is huge, and DEVELOPMENT PROSPECT is very wide.
The specific embodiment
Embodiment 1:
Balsam pear extracting extract A: get 5 kilograms in balsam pear and stir into broken end after cleaning, put the backflow extractor with 5.5 kilograms of distilled water extractings at normal temperatures 1.5 hours, extract is concentrated 1～1.3 kilogram of oyster aqueous composition A behind vacuum filtration.
Garlic boiling suction filtration extract B: remove the skin garlic and after boiling, squeeze out garlic juice for 0.5 kilogram, get 75～100 gram light yellow liquid B component through vacuum filtration.
Component C is an alanine.
Be respectively to get balsam pear extracting extract A, garlic boiling suction filtration extract B and alanine C at 85: 10: 5 by weight, mix and obtain homogeneous solution that the little tool of solution crude product is garlicky, washs taste removal with ethyl acetate extraction.Product is through sterilization, and the sterile working lower seal is packaged into oyster liquid and gets the antiseptics for natural food finished product.
Embodiment 2:
Balsam pear extracting extract A: get 10 kilograms in balsam pear and stir into broken end after striving, put the backflow extractor with 15 kilograms of distilled water extractings at normal temperatures 2 hours through washing, extract behind vacuum filtration, concentrate 2～2.5 kilograms of oyster aqueous composition A.
Garlic boiling suction filtration extract B: remove the skin garlic and after boiling, squeeze out garlic juice for 2 kilograms, get 300～400 gram light yellow liquid B component through vacuum filtration.
Component C is an arginine.
Be respectively to get balsam pear extracting extract A, garlic boiling suction filtration extract B and arginine C at 60: 25: 15 by weight, the gross weight of three kinds of materials is 1 kilogram, mixes to obtain homogeneous solution.The little tool of solution crude product is garlicky, washs taste removal with n-hexane extraction.Product is through sterilization, and the sterile working lower seal is packaged into oyster liquid and gets the antiseptics for natural food finished product.
Be respectively to get balsam pear extracting extract A, garlic boiling suction filtration extract B and arginine C at 90: 5: 5 by weight, the gross weight of three kinds of materials is 1 kilogram, mixes to obtain homogeneous solution.The little tool of solution crude product is garlicky, washs taste removal with n-hexane extraction.Product is through sterilization, and the sterile working lower seal is packaged into oyster liquid and gets the antiseptics for natural food finished product.
Embodiment 3:
Component A+B preparation: get balsam pear and clean for 5 kilograms, learn from else's experience 1 kilogram of peeling garlic after the boiling, both mix and stir into the broken last backflow extractor of putting with 6 kilograms of distilled water extractings at normal temperatures 2 hours, extract behind vacuum filtration, concentrate 1.2～1.5 kilograms of oyster liquid component A+B, wherein the ratio of component A and B component is 6: 1～8: 1.
Component C is a cystine.
Component A+B and C mixed obtain homogeneous solution, wherein constituent content (A+B): C is about 85: 15, and total amount is 1 kilogram.The little tool of solution crude product is garlicky, washs taste removal with petroleum ether extraction.Product is through sterilization, and the sterile working lower seal is packaged into oyster liquid and obtains the antiseptics for natural food finished product
Embodiment 4:
Component A+B preparation: get balsam pear and clean for 8 kilograms, learn from else's experience 1 kilogram of peeling garlic after the boiling, both mix and stir into the broken last backflow extractor of putting with 10 kilograms of distilled water extractings at normal temperatures 5 hours, extract behind vacuum filtration, concentrate 1.7～2.2 kilograms of oyster liquid component A+B, wherein the ratio of component A and B component is 8: 1～13: 1.
Component C is a glutamic acid.
Component A+B and C mixed obtain homogeneous solution, wherein constituent content (A+B): C is about 90: 10, and total amount is 1 kilogram.The little tool of solution crude product is garlicky, with the taste removal of methyl acetate extracting and washing.Product is through sterilization, and the sterile working lower seal is packaged into oyster liquid antiseptics for natural food finished product.
The above-mentioned food preservative that makes is carried out following test:
1, acute oral toxicity test:
One, material and method
1, experimental animal, system purebred small white mouse in Kunming is provided by the Wuhan University Experimental Animal Center, and body weight 18-22g is divided into 4 groups at random, and I, II, III group are test group, and the IV group is control group, 8 every group, male and female half and half.
2, dosage: test group I II III small white mouse is respectively with 0.1ml/10g, 0.2ml/10g, 0.4ml/10g, food preservative (code name W704) is irritated stomach, control Group II I small white mouse is irritated stomach with 0.2ml/10g physiological saline, irritate stomach every day once, observed for 3 weeks continuously, observe administration (filling stomach) back small white mouse acute toxic reaction and death condition.
Two, result
At once reach observation behind the algae stomach, do not see in 21 days that small white mouse has central excitation or suppresses symptom, do not see flesh tension change or amyostasia symptom, small white mouse activity gait freely is normal, adnormal respiration do not occur, feed, and two is just normal, and none example of viewing duration small white mouse is dead.
Three, conclusion
Mice lavage was not seen any abnormal response in 21 days, and the dead explanation of none example food preservative of the present invention need not to carry out LD50 and measures, and food preservative (code name W704) is a kind of nontoxic or low toxin preparation.
2, fungistatic effect test
Purpose: the fungistatic effect of in the solid culture ware, measuring W70/4.
One, material
1, medicine: food preservative of the present invention
2, for the examination bacterial classification
Staphylococcus aureus ATCC25923
Escherichia coli ATCC25922
Shigella dysenteriae F2a
Bacillus subtilis var ATCC9372
3. culture medium
(1) Mueller-Hinton (M-H) agar plate
(2) M-H broth bouillon (liquid)
4, other
Card punch 6.5mm (diameter), slide calliper rule
Constant incubator, superclean bench etc.
Two, method
To be inoculated on the M-H bouillon agar flat board through the bacterium of going down to posterity and cultivating, put 37 ℃ and cultivate 24h., put 37 ℃ and increase the bacterium cultivation in 3mlM-H meat soup pipe with oese picking colony culture transferring, this bacterium amount is every milliliter 1,000,000,000 (Maxwell turbidimetry), makes 1: 10 diluted for use with M-H meat soup liquid again.
Picking four kinds of bacteriums dilution in 1: 10 bacterium liquid respectively with the sterilization cotton stalk evenly coats respectively on the M-H bouillon agar flat board.
Be coated with punching (hole, valley pitch-row 30mm, pitch-row limit 15mm) on the M-H bouillon agar flat board of bacterium, alcolhol burner back cover with card punch.
Get stoste of the present invention with dropper, 1: 2,1: 4,1: 8 dilution was added dropwise to respectively (four kinds of bacterium) in the agar hole.
Room temperature was placed after 10～15 minutes, put 37 ℃ and spent the night.
With kind of calliper W704 to four kinds of bacterium inhibition zone sizes (mm).
Three, result
| Bacterial classification | Dilution factor stoste of the present invention | 1∶2 | 1∶4 | 1∶8 |
| Gold grape Escherichia coli shigella dysenteriae hay bacillus | 20 26 19 27 | 19 26 17 25 | 16 23 16 23 | 12mm 13mm 13mm 21mm |
3, MBC of the present invention (MBC) test
Purpose: measure MBC of the present invention
On the bacteriostatic test of the present invention in front basis, the present invention is diluted to 1: 4,1: 8,1: 16,1: 32,1: 64,1: 128,1: 256,1: 512,1: 1024; The staphylococcus aureus, Escherichia coli, shigella dysenteriae and the hay bacillus that add logarithmic phase respectively, behind 37 ℃ of cultivation 24h, be inoculated in M-H bouillon agar flat board with picking in the different dilution factor test tubes of the present invention, put 37 ℃ and cultivate the 24h observed result, cultivate behind the 48h again that picking is inoculated in M-H bouillon agar flat board, put 37 ℃ of cultivations, observed result; Repeat once again behind the 72h.
The results are shown in Table
| Bacterial classification | Time | Dilution factor | 1∶4 1∶8 | 1∶16 1∶32 | 1∶64 1∶128 |
| Staphylococcus aureus Escherichia coli shigella dysenteriae hay bacillus | 24h 48h 72h 24h 48h 72h 24h 48h 72h 24h 48h 72h | - - - - - - - - - - - - | - - - - - - - - - - - - | + + + - - - + + + - - - | + + + + + + + - - + + + |
Annotating "+" expression has bacteria growing, "-" expression asepsis growth
Can draw MBC of the present invention (MBC) from last table
MBC
Golden yellow Portugal coccus 1: 8
Escherichia coli 1: 16
Shigella dysenteriae 1: 8
Hay bacillus 1: 16
Claims (8)
1, a kind of antiseptics for natural food, it comprises following raw material: balsam pear extracting extract A, garlic boiling suction filtration extract B or allicin; Or the mixed extract A+B of balsam pear and garlic; Be selected from the seed amino acid in alanine, cystine, glutamic acid, serine, arginine, tryptophan, tyrosine and the ornithine or be no less than the amino acids peptide C of two kinds compound amino acid; Above-mentioned substance mixed in proportion obtain homogeneous solution, again with being selected from a kind of solvent in ethyl acetate, methyl acetate, benzinum, n-hexane, n-butanol and the isobutanol or being no less than two kinds mixed solvent, the extracting and washing taste removal obtains this food preservative behind sterilization; Wherein, the weight of 60～90%: 5～25%: 5～15%, three kinds of materials of percentage by weight of extract A, extract B and amino acids peptide C and be absolutely.
2, antiseptics for natural food according to claim 1 is characterized in that what balsam pear extracting extract A can obtain like this; Balsam pear is stirred into broken end after cleaning, puts the backflow extractor with distilled water extracting 1-5 hour at normal temperatures, extract through vacuum filtration and concentrate oyster liquid component A.
3, antiseptics for natural food according to claim 1, it is characterized in that what garlic boiling suction filtration extract B can obtain like this: garlic squeezes out plant juice after boiling, get the light yellow liquid B component through vacuum filtration.
4, as antiseptics for natural food as described in the claim 2, it is characterized in that the oyster liquid component A that balsam pear extracted of 1000 weight portions is 200～250 weight portions.
5,, it is characterized in that the oyster liquid component B that the garlic of 1000 weight portions is extracted is 150～200 weight portions as antiseptics for natural food as described in the claim 3.
6, antiseptics for natural food according to claim 1, the method that it is characterized in that the mixed extract A+B of balsam pear and garlic is: garlic that will be after boiling is smashed to pieces with balsam pear and puts the backflow extractor with distilled water extracting at normal temperatures 1～5 hour, extract through vacuum filtration and concentrate oyster liquid component A+B; The weight ratio of raw material balsam pear and garlic is 5: 1～8: 1, extract A among the component A+B of gained and extract B ratio be equivalent to 5: 1～and 14: 1.
7, as antiseptics for natural food as described in the claim 6, when it is characterized in that adopting oyster liquid component A+B, the weight ratio of oyster liquid component A+B and amino acids peptide C is: 6: 1～19: 1.
8, antiseptics for natural food according to claim 1 is characterized in that directly adopting the consumption of the weight of allicin and extract B weight to be scaled 1: 3～1: 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510019486 CN1759763A (en) | 2005-09-22 | 2005-09-22 | Antiseptics for natural food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510019486 CN1759763A (en) | 2005-09-22 | 2005-09-22 | Antiseptics for natural food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1759763A true CN1759763A (en) | 2006-04-19 |
Family
ID=36706088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510019486 Pending CN1759763A (en) | 2005-09-22 | 2005-09-22 | Antiseptics for natural food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1759763A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101282721B (en) * | 2005-10-04 | 2013-05-01 | 协和发酵生化株式会社 | Composition for relieving subjective symptoms of fatigue |
| CN104012939A (en) * | 2014-06-11 | 2014-09-03 | 浙江百兴食品有限公司 | Production process of natural antiseptic fragrant mushroom sauce |
| CN104544467A (en) * | 2013-10-22 | 2015-04-29 | 邹文 | Food preservative |
| CN107279667A (en) * | 2017-06-11 | 2017-10-24 | 王玲 | A kind of food preservative |
| CN109042848A (en) * | 2018-07-25 | 2018-12-21 | 广西田阳县创新农业综合开发有限公司 | A kind of mango preservative and preparation method thereof |
| CN110558375A (en) * | 2019-08-30 | 2019-12-13 | 江苏大学 | Anisaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
| CN110583755A (en) * | 2019-08-30 | 2019-12-20 | 江苏大学 | Double-histidine/dendrobium officinale polysaccharide composite antibacterial agent and preparation method and application thereof |
| CN110604177A (en) * | 2019-09-15 | 2019-12-24 | 路国廷 | Milk product composition and preparation method and application thereof |
| CN110637965A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cuminaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
| CN111109500A (en) * | 2019-12-31 | 2020-05-08 | 江苏大学 | Preparation method of cuminaldehyde/tetra-lysine antibacterial agent subjected to intensive pulse light treatment |
| CN115606733A (en) * | 2022-08-29 | 2023-01-17 | 信阳农林学院 | Natural food preservative and preparation method and application thereof |
-
2005
- 2005-09-22 CN CN 200510019486 patent/CN1759763A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101282721B (en) * | 2005-10-04 | 2013-05-01 | 协和发酵生化株式会社 | Composition for relieving subjective symptoms of fatigue |
| CN104544467A (en) * | 2013-10-22 | 2015-04-29 | 邹文 | Food preservative |
| CN104012939A (en) * | 2014-06-11 | 2014-09-03 | 浙江百兴食品有限公司 | Production process of natural antiseptic fragrant mushroom sauce |
| CN107279667A (en) * | 2017-06-11 | 2017-10-24 | 王玲 | A kind of food preservative |
| CN109042848A (en) * | 2018-07-25 | 2018-12-21 | 广西田阳县创新农业综合开发有限公司 | A kind of mango preservative and preparation method thereof |
| CN110558375A (en) * | 2019-08-30 | 2019-12-13 | 江苏大学 | Anisaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
| CN110583755A (en) * | 2019-08-30 | 2019-12-20 | 江苏大学 | Double-histidine/dendrobium officinale polysaccharide composite antibacterial agent and preparation method and application thereof |
| CN110637965A (en) * | 2019-08-30 | 2020-01-03 | 江苏大学 | Cuminaldehyde/double-arginine composite antibacterial agent and preparation method and application thereof |
| CN110604177A (en) * | 2019-09-15 | 2019-12-24 | 路国廷 | Milk product composition and preparation method and application thereof |
| CN111109500A (en) * | 2019-12-31 | 2020-05-08 | 江苏大学 | Preparation method of cuminaldehyde/tetra-lysine antibacterial agent subjected to intensive pulse light treatment |
| CN115606733A (en) * | 2022-08-29 | 2023-01-17 | 信阳农林学院 | Natural food preservative and preparation method and application thereof |
| CN115606733B (en) * | 2022-08-29 | 2023-11-17 | 信阳农林学院 | Natural food preservative and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1759763A (en) | Antiseptics for natural food | |
| CN101073435B (en) | Natural-plant food antiseptics | |
| JP2008534595A (en) | Antifungal formulations and methods based on Morinda citrifolia | |
| CN102273715B (en) | Common lophatherum herb extract natural food preservative and preparation method thereof | |
| CN111513211A (en) | Water-soluble nutrient essential oil for livestock and poultry and aquaculture and preparation method and application thereof | |
| CN108558499A (en) | A kind of compound formulation for melon crop of the extract containing edible fungi residue | |
| Maqbool et al. | Antibacterial activity of beetroot peel and whole radish extract by modified well diffusion assay | |
| CN101878810A (en) | Bacteriostatic application of purslane | |
| CN102726613A (en) | Electriferous nutrient solution and application method thereof, and preparation containing nutrient solution | |
| CN101803611B (en) | Citric acid iodine disinfectant and method for preparing same | |
| CN101744042A (en) | Natural food preservative for fruit and preparation method thereof | |
| CN101744346A (en) | Natural food preservative taking pine needle as raw material and preparation method thereof | |
| CN103664320A (en) | Additive for soilless-culture sterile nutrient liquor | |
| CN112889843B (en) | Killed rice-germ bacillus wettable powder for preventing and treating citrus red spiders and application thereof | |
| CN101744343A (en) | Natural food preservative for fresh meat and preparation method thereof | |
| KR102183599B1 (en) | Feed additives for the sterilization, deodorization and promotion of decomposting of decomposted organic fertilizers and method of manufacture the same | |
| KR20210010422A (en) | Feed additives for the sterilization, deodorization and promotion of decomposting of decomposted organic fertilizers and method of manufacture the same | |
| CN104587296A (en) | Plant fermented liquid based antibacterial method | |
| CN104544467A (en) | Food preservative | |
| CN109430687A (en) | A kind of composition can be used as aflatoxin scavenger | |
| CN102388925B (en) | Plant-sourced bactericide for controlling bacterial wilt of tobacco | |
| CN112868671B (en) | Preparation method and application of killed bacillus vallismortis suspending agent for killing citrus mites | |
| CN103843880A (en) | Biological preservative solution based on combination of gamma-aminobutyric acid and biocontrol yeast and applications of biological preservative solution | |
| CN103610209B (en) | Natural plant preservative taking rape seed cakes and folium ginkgo as raw materials as well as preparation method and application thereof | |
| CN101623005A (en) | Multifunctional ecological agricultural environment-friendly composition and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |