KR20150005066A - Method of Manufacturing Disinfectant - Google Patents
Method of Manufacturing Disinfectant Download PDFInfo
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- KR20150005066A KR20150005066A KR20130078327A KR20130078327A KR20150005066A KR 20150005066 A KR20150005066 A KR 20150005066A KR 20130078327 A KR20130078327 A KR 20130078327A KR 20130078327 A KR20130078327 A KR 20130078327A KR 20150005066 A KR20150005066 A KR 20150005066A
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
- A01N25/02—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing liquids as carriers, diluents or solvents
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N33/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic nitrogen compounds
- A01N33/02—Amines; Quaternary ammonium compounds
- A01N33/08—Amines; Quaternary ammonium compounds containing oxygen or sulfur
Abstract
The present invention relates to a method for producing a complex amino acid composition A, which comprises: (a) preparing a complex amino acid composition A by adding purified water to a mixture of nisin, sorbitan fatty acid ester and glycerin fatty acid ester and stirring the mixture; (b) a complex amino acid composition B is prepared by mixing L-lysine, polylysine, glycine, L-valine, sucrose fatty acid ester, sodium laurylaminodipropionate, embryonic extract, mulberry extract and gallic acid, Adding to composition A and stirring; (c) Mixed Amino Acid Composition C is prepared by mixing sodium glutamate, L-arginine, L-leucine, citric acid, diethyl thiamine disodium and propylene glycol, and then added to the mixture of A and B Followed by stirring; (d) adding and stirring purified water to the mixed solution; And (e) allowing the mixed solution to stand in a state free from vibration.
According to the present invention, it is possible to prevent the generation of harmful chlorine gas and the generation of carcinogenic substances, which are disadvantages of the existing chlorine disinfectants, and to use them everywhere since they are not corrosive, and they can be sterilized even in the presence of contaminants by using natural ingredients of food additives Can be used not only for the cleaning of vegetable fruits but also for the cleaning of vegetable fruits without affecting the taste of the foodstuffs and also it is possible to provide a method for producing a bactericide having high economic efficiency by maintaining a sterilizing power at room temperature for a long time by using a non- .
Description
More particularly, the present invention relates to a method for producing a bactericide having excellent bactericidal effect against a virus such as pathogenic bacteria and norovirus using a food additive ingredient which is not harmful to human body but a chemical substance.
Currently, many disinfectants that exhibit strong sterilizing power are distributed in the market, but most of them are chemical compounds that require very careful use. However, most places that require sterilizing agents are food handling environments or places where food can be directly contacted, and other application areas are all inhabited by people, so a product that is safe and sterilizing as much as possible is needed.
It has been reported that various food additives, including amino acids, have a germicidal effect on a limited number of microorganisms. However, various amino acid complexes having physiological activities in each kind of microorganisms are mixed with each other to exhibit a certain physiological activity, and they are in a very unstable state and fail to exhibit a desired sterilizing activity because they can not be stabilized for a long time.
It is a pathogenic microorganism which is a problem in our surroundings. It is effective when it is effective against bacterial pathogens such as Norovirus, Staphylococcus aureus, Pathogenic Escherichia coli, Salmonella, Fungus and Antibiotics, which are typical food poisoning bacteria. . In particular, the seriousness of foodborne illness caused by norovirus has increased in recent years. According to the CDC, food poisoning caused by norovirus has been steadily increasing since 2004, accounting for more than 50% of all foodborne illnesses.
The annual economic loss from domestic foodservice station accidents is 1.3 trillion won (Korea Food Information Service 2009). Foodborne microorganisms are transmitted through contaminated groundwater, feces from infected people, cook workers, and airborne propagation. These Noroviruses have a large impact on the elderly, and they currently use only hypochlorous acid (sodium), which does not have a preventive vaccine, has no safe and effective disinfectant, and is practically harmful. Norovirus is in the form of a regular icosahedral, and 10 to 100 particles alone can cause food poisoning in humans. Norovirus can not be sterilized by alcohol or detergent because it does not have a shell, and can be sterilized by chlorine-based disinfectant of high concentration. According to the Korea Food and Drug Administration's Norovirus food poisoning disinfection guidelines, it is recommended to sterilize 200 ppm of sodium hypochlorite normally. It is recommended to sterilize and clean at 1000ppm when there is a concern and at 5000ppm when food poisoning occurs. Sodium hypochlorite, which is a chlorine-based disinfectant, is easy to use because it is low in cost, but it has a disadvantage in that the disinfecting power is drastically decreased in a contaminated state, is volatile, and generates harmful substances.
Therefore, it is necessary to develop a safe and effective disinfectant while exhibiting sterilizing power against Escherichia coli, Staphylococcus aureus, and Salmonella which are food poisoning bacteria including Norovirus. Such an antimicrobial agent can be applied to all kinds of household products requiring antimicrobial activity. One application of the antimicrobial agent is to prepare an antimicrobial tissue by binding the antimicrobial agent to the development target. In such a case, Can be usefully applied.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of producing a fungicide which is free from corrosive chlorine gas generation or generation of carcinogenic substances, It is for that purpose.
Another object of the present invention is to provide a method for producing a bactericidal agent which can be used for cleaning vegetable fruits without sacrificing the taste of the food using the natural ingredients of the food additive grade and exhibiting sterilizing power even in the presence of contaminants.
Another object of the present invention is to provide a method for producing a bactericide having high economic efficiency by maintaining a sterilizing power at room temperature for a long time by using a mixture of amino acids having no volatility as a main constituent.
(A) preparing a complex amino acid composition A by adding purified water to a mixture of nisin, sorbitan fatty acid ester, and glycerin fatty acid ester and stirring the mixture; (b) a complex amino acid composition B is prepared by mixing L-lysine, polylysine, glycine, L-valine, sucrose fatty acid ester, sodium laurylaminodipropionate, embryonic extract, mulberry extract and gallic acid, Adding to composition A and stirring; (c) Mixed Amino Acid Composition C is prepared by mixing sodium glutamate, L-arginine, L-leucine, citric acid, diethyl thiamine disodium and propylene glycol, and then added to the mixture of A and B Followed by stirring; (d) adding and stirring purified water to the mixed solution; And (e) allowing the mixed solution to stand in a state free from vibration.
Further, in step (d), a pH adjusting agent is added to adjust the pH to neutral.
Also, the content of the above components is 0.005 to 0.05 part by weight, lysine, 0.05 to 0.3 part by weight of nisin, 0.005 to 0.05 part by weight of arginine, 0.003 to 0.02 part by weight of leucine, 0.005 to 0.05 part by weight of glycine, 0.01 to 0.05 part by weight of ctric acid, 0.003 to 0.02 part by weight of valine, 0.05 to 0.3 part by weight of polylysine, 0.003 to 3,000 parts by weight of sodium monosodium L-Glutamate, 0.02 part by weight of a fatty acid ester, 0.02 to 0.08 part by weight of Sucrose Esters of Fatty Acids, 0.01 to 0.05 part by weight of sodium ethylenediamine-tetraacetate, 0.01 to 5 parts by weight of propylene glycol, 0.05 part by weight, 0.005 to 0.03 part by weight of Glycerin Esters of Fatty Acids, 0.03 to 0.2 part by weight of sodium laurylaminodipropionate, 0.003 to 0.02 by weight of Sorbitan Esters of Fatty Acids 0.005 to 0.05 part by weight of an embryo extract, 0.03 to 0.2 part by weight of a strawberry extract, 0.07 to 0.5 part by weight of gallic acid, 4 to 15 parts by weight of electrolytic water, 0.5 to 5 parts by weight of alcohol and 100 parts by weight of purified water do.
According to the present invention, it is possible to prevent the generation of harmful chlorine gas and the generation of carcinogenic substances, which are disadvantages of the existing chlorine disinfectants, and to use them everywhere since they are not corrosive, and they can be sterilized even in the presence of contaminants by using natural ingredients of food additives Can be used not only for the cleaning of vegetable fruits but also for the cleaning of vegetable fruits without affecting the taste of the foodstuffs and also it is possible to provide a method for producing a bactericide having high economic efficiency by maintaining a sterilizing power at room temperature for a long time by using a non- .
The present invention relates to a method for producing a complex amino acid composition A, which comprises: (a) preparing a complex amino acid composition A by adding purified water to a mixture of nisin, sorbitan fatty acid ester and glycerin fatty acid ester and stirring the mixture; (b) a complex amino acid composition B is prepared by mixing L-lysine, polylysine, glycine, L-valine, sucrose fatty acid ester, sodium laurylaminodipropionate, embryonic extract, mulberry extract and gallic acid, Adding to composition A and stirring; (c) Mixed Amino Acid Composition C is prepared by mixing sodium glutamate, L-arginine, L-leucine, citric acid, diethyl thiamine disodium and propylene glycol, and then added to the mixture of A and B Followed by stirring; (d) adding and stirring purified water to the mixed solution; And (e) allowing the mixed solution to stand in a state free from vibration.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
The present invention provides a method for producing a bactericide having an effect of sterilizing various microorganisms such as Norovirus by using as a main component a mixture of amino acids contained in a food additive.
Specific examples of the respective amino acids contained in the amino acid mixture are as follows.
(1) lysine
It is obtained by aerobically cultivating Streptomyces Albulus, a strain of actinomycetes, as a preservative of natural substances with bactericidal properties. It is evaluated that it inhibits the growth of microorganisms in a wide pH range from acidic to alkaline, inhibits the growth of thermostable bacteria and lactic acid bacteria, and has good thermal stability and aqueous solution.
(2) nisin
Lactococcus lactis subsp. A mixture of an antimicrobial polypeptide obtained from a culture of Lactis with sodium chloride, and a non-fat exudate or sugar-derived component. The main antimicrobial polypeptide is nisin A. Nissin is a peptide consisting of 34 amino acids produced by Lactococcus and Lactis degraded in fermented milk, and inhibits growth after germination of low-concentration embryos after heat-treatment of Gram-positive bacteria. Nissin is currently used as a preservative in more than 50 countries.
(3) L-Valine
2-oxoisobutyric acid synthesized in pyrrobic acid, an intermediate of the system, is synthesized by amino group transfer in glutamic acid by the action of leucine aminotransferase. Hydrophobic amino acids, nonpolar branched amino acids. It is one of the amino acids that constitute protein and it is one kind of essential amino acid and it has sugar nature. 100 ug / ml, and is used as an extended period of time as well as a nutritional modifier.
(4) Glycine
And the role of glycine hydroxymethyltransferase from serine. Since it is aminoacetic acid, it is the simplest form of the amino acid constituting the protein and it has the saccharinity. Since there is no asymmetric carbon, among the alpha amino acids constituting the living body, there are no stereoisomers and are classified as nonpolar branched amino acids. In the field of food, it has been used as a food preservative because it acts to inhibit the growth of bacteria (microorganisms).
(5) arginine
The biosynthesis of arginine from the ketoglutaric acid of the citric acid circuit begins and becomes arginine through ornithine conversion and citrin conversion. It is a kind of basic amino acid, and it is the most basic amino acid which constitutes protein. In addition to nutritional modifiers, bactericidal action, has been attracting attention as an antioxidant action.
(6) Citric acid
It is industrially produced by fermenting starch or sugar with Aspergillus niger. It is a weak acid with three carboxyl groups and is used in food because it has a nice acidity. It is widely used in foods, and as a preservative, it has also been used in many fields.
The method of manufacturing a microbicide according to the present invention may further comprise the addition of other kinds of natural component microbicide materials in addition to the mixture of amino acids. For example, the natural disinfectant is further added to enhance the germicidal efficacy of the extracts of mulberry, embryo, and mixtures thereof.
The method of manufacturing a microbicide according to the present invention may further comprise the addition of an adjuvant of the food additive component. For example, the food additive adjuvant may include polylysine, Monosodium L-Glutamate, Sucrose Esters of Fatty Acids, sodium Ethylenediamine- tetraacetate, propylene glycol, Glycerin Esters of Fatty Acids, sodium laurylaminodipropionate, Sorbitan Esters of Fatty Acids, Gallic Acid, electrolytic water and alcohol, etc. .
In the method for producing a bactericide according to the present invention, the content of the components added is 0.005 to 0.05 parts by weight of lysine, 0.05 to 0.3 parts by weight of nisin, 0.005 to 0.05 parts by weight of arginine, 0.003 to 0.02 parts by weight of glycine, 0.005 to 0.05 parts by weight of glycine, 0.01 to 0.05 parts by weight of ctric acid, 0.003 to 0.02 parts by weight of valine, 0.05 to 0.3 parts by weight of polylysine, 0.003-0.02 parts by weight of monosodium L-Glutamate, 0.02-0.08 parts by weight of Sucrose Esters of Fatty Acids, 0.01-0.05 parts by weight of sodium ethylenediamine-tetraacetate, 0.01 to 0.05 part by weight of propylene glycol, 0.005 to 0.03 part by weight of Glycerin Esters of Fatty Acids, 0.03 to 0.2 part by weight of sodium laurylaminodipropionate, 0.003-0.02 parts by weight of orbitan Esters of Fatty Acids, 0.005-0.05 parts by weight of embryo extract, 0.03-0.2 parts by weight of a strawberry extract, 0.07-0.5 parts by weight of gallic acid, 4-15 parts by weight of electrolytic water, And 100 parts by weight of purified water.
Hereinafter, the present invention will be described in more detail with reference to examples. It should be understood, however, that the present invention is not limited thereto as it is intended to assist the understanding of the invention.
[Example]
1. Preparation of complex amino acid composition A
4250 g of nisin, 250 g of sorbitan fatty acid ester, and 500 g of glycerin fatty acid ester was added to 50,000 g of purified water and stirred for 20 minutes to prepare a complex amino acid composition A.
2. Mixture of complex amino acid composition B
The complex amino acid composition B was prepared by mixing 500 g of L-lysine, 4250 g of polylysine, 500 g of glycine, 250 g of L-valine, 2250 g of sucrose fatty acid ester, 2750 g of sodium laurylaminodipropionate, 500 g of embryo extract, 2500 g of wood extract, Then, it was added to the complex amino acid composition A and stirred for 10 minutes or more.
3. Mixture of complex amino acid composition C
A mixed amino acid composition C was prepared by mixing 250 g of sodium glutamate, 500 g of L-arginine, 250 g of L-leucine, 750 g of citric acid, 1000 g of disodium EDTA and 1250 g of propylene glycol, And the mixture was stirred for 20 minutes or more.
4. Manufacture of stock solution of bactericide composition
Purified water at 45 캜 was added to the above three mixed solutions, and the weight of the undiluted solution was adjusted to 100,000 g, followed by stirring for 20 minutes or more. After mixing, the sample was allowed to stand without vibration for 48 hours.
5. Manufacture of disinfectant
The four stock solutions are mixed with purified water, diluted 50-fold, and then adjusted to neutral by the addition of a pH adjusting agent (sodium bicarbonate, Gossam Pharma).
[Experimental Example]
[Experimental sterilization of Norovirus]
The suspension of virus was added to the bactericide prepared in the above example, mixed and reacted at room temperature for 5 to 30 minutes, and the virus infection value was measured.
- Test bacteria: Feline calicivirus vaccine strain (Nekokari virus)
- Cells used: CRFK cells (Dainippon Pharmaceutical Co., Ltd.)
- Use medium: Eagle MEM (containing 0.06 mg / ml kanamycin) supplemented with 10% calf serum was used as the cell growth medium. Eagle MEM supplemented with 2% calf serum was used as the cell maintenance medium.
- Preparation of virus suspension
① Cell culture
Cells using the cell growth medium were monolayer cultured in a tissue culture flask.
② Inoculation of virus
After the monolayer culture, the test virus except the cell growth medium was inoculated from the flask, and then the cell maintenance medium was added and cultured for 2 to 5 days in a carbonic acid gas incubator (carbon dioxide concentration: 5%) at 37 占 1 占 폚.
③ Preparation of virus suspension
After culturing, the morphology of the cells was observed by using a phase contrast microscope, and the supernatant obtained by centrifuging the culture (3000 r / min, 10 minutes) was used as a virus suspension .
- Test operation
0.1 ml of the virus suspension was added to 1 ml of the sample to prepare a working solution. After incubation at room temperature for 5 and 30 minutes, the cells were diluted 1000 times with the cell maintenance medium. The same test was carried out with the test liquid of the control immediately after the start of the measurement and the measurement was carried out 30 minutes before the start of the test.
- Measurement of infection level
Cells were monolayer cultured in a microplate (96 wells) for tissue culture using cell proliferation medium, and then 0.1 ml of cell maintenance medium except for the cell proliferation culture medium was added. Next, 0.1 ml of the diluted solution of the working solution was inoculated in 4 wells and cultured in a carbonic acid gas incubator (carbon dioxide concentration: 5%) at 37 1 캜 for 4 to 7 days. After incubation, the cells were observed for morphological change (cytopathic effect) using phase contrast microscope and the 50% tissue culture infectious dose (TCID 50 ) was calculated based on the Reed-Muench method. Respectively.
[Sterilization of pathogenic microorganisms]
- Test bacteria: Escherichia coli, Staphylococcus aureus, Salmonella, Pseudomonas aeruginosa, Black mold
- Test method: Fixed concentration test method
Put the test liquid (ZapsAirade (1/50 dilution)) and the control solution (sterile physiological saline) into a sterilized container and inoculate the pre-cultured test bacteria. (Test solution: Fungus = 10: 1)
Immediately after inoculation, take a portion of the test solution and confirm the initial number of bacteria.
After contact (24 hours), take a portion of the test solution and the reference solution to check the number of bacteria.
The bactericidal power was expressed as a percentage according to the following formula.
Sterility (%) = (A-B) / A * 100
A: Number of bacteria from the test solution after constant contact
B: Number of bacteria from the test solution after a certain period of contact
[Experiment result]
The results of the virus infection measurement of the working solution are shown in Table 1 below.
virus
TCID 50 : median tissue culture infectious dose, 50% tissue culture infectious dose
* Action against TCID 50 per ml of solution
Pre-initiation: The control TCID 50 immediately after the initiation of preservation was measured and taken as before
Contrast: Purified water
Storage temperature: room temperature
<3.5: Not detected
***: Not tested
The results of the test for effective bactericidal activity of other pathogenic microorganisms in the working solution are shown in Table 2 below.
Claims (3)
(b) a complex amino acid composition B is prepared by mixing L-lysine, polylysine, glycine, L-valine, sucrose fatty acid ester, sodium laurylaminodipropionate, embryonic extract, mulberry extract and gallic acid, Adding to composition A and stirring;
(c) Mixed Amino Acid Composition C is prepared by mixing sodium glutamate, L-arginine, L-leucine, citric acid, diethyl thiamine disodium and propylene glycol, and then added to the mixture of A and B Followed by stirring;
(d) adding and stirring purified water to the mixed solution; and
(e) placing the mixed liquid in a state of no vibration
≪ / RTI >
(D) adding a pH adjusting agent to the mixture to neutralize the mixture.
The content of the above-
0.005 to 0.05 part by weight of lysine, 0.05 to 0.3 part by weight of nisin, 0.005 to 0.05 part by weight of arginine, 0.003 to 0.02 part by weight of leucine, 0.005 to 0.05 part by weight of glycine, 0.01 to 0.05 part by weight of ctric acid, 0.003 to 0.02 part by weight of valine, 0.05 to 0.3 part by weight of polylysine, 0.003 to 0.02 part by weight of sodium monosodium L-Glutamate, 0.02 to 0.08 part by weight of sucrose Esters of Fatty Acids, 0.01 to 0.05 part by weight of sodium ethylenediamine-tetraacetate, 0.01 to 0.05 part by weight of propylene glycol, 0.005-0.03 parts by weight of glycerin Esters of Fatty Acids, 0.03-0.2 parts by weight of sodium laurylaminodipropionate, 0.003-0.02 parts by weight of Sorbitan Esters of Fatty Acids, 0.005-0.05 parts by weight of embryonic extract, Ryangbu, peony extract, 0.03 to 0.2 parts by weight of gallic acid (Gallic Acid) 0.07 to 0.5 parts by weight, the electrolytic water from 4 to 15 parts by weight of alcohol and 0.5 to 5 parts by weight of purified water to 100 The method sterilizing agent, characterized in that parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130078327A KR20150005066A (en) | 2013-07-04 | 2013-07-04 | Method of Manufacturing Disinfectant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130078327A KR20150005066A (en) | 2013-07-04 | 2013-07-04 | Method of Manufacturing Disinfectant |
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| Publication Number | Publication Date |
|---|---|
| KR20150005066A true KR20150005066A (en) | 2015-01-14 |
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| KR20130078327A KR20150005066A (en) | 2013-07-04 | 2013-07-04 | Method of Manufacturing Disinfectant |
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| Country | Link |
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| KR (1) | KR20150005066A (en) |
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- 2013-07-04 KR KR20130078327A patent/KR20150005066A/en active IP Right Grant
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