CN117256665A - Natural preservative based on plant extracts and preparation method and application thereof - Google Patents

Natural preservative based on plant extracts and preparation method and application thereof Download PDF

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Publication number
CN117256665A
CN117256665A CN202311365565.5A CN202311365565A CN117256665A CN 117256665 A CN117256665 A CN 117256665A CN 202311365565 A CN202311365565 A CN 202311365565A CN 117256665 A CN117256665 A CN 117256665A
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natural preservative
extract
plant
chinese herbal
plant extracts
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CN202311365565.5A
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刘宏艳
夏宇
廖秋红
刘毅
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Institute of Urban Agriculture of Chinese Academy of Agricultural Sciences
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Institute of Urban Agriculture of Chinese Academy of Agricultural Sciences
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Priority to CN202311365565.5A priority Critical patent/CN117256665A/en
Publication of CN117256665A publication Critical patent/CN117256665A/en
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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
    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention provides a natural preservative based on plant extracts, and a preparation method and application thereof, wherein the natural preservative comprises plant extracts, chinese herbal medicine extracts, acetic acid, sodium alginate and citric acid; the plant extract is prepared from citrus peel, pepper, mulberry slag and lotus leaves; the Chinese herbal medicine extract is prepared from clove, konjak and ginkgo leaf; the invention solves the problem that the chemical agent can cause pathogenic bacteria to generate drug resistance; solves the problem that the existing antistaling agent is easy to cause harm to human body; the natural preservative is prepared from plant extracts as main raw materials, is green and safe, and has little harm to human bodies; the natural preservative provided by the invention has scientific compatibility, interaction and synergy among the components, can well inhibit colony growth and propagation, and prolongs the preservation period of agricultural and sideline products.

Description

Natural preservative based on plant extracts and preparation method and application thereof
Technical Field
The invention relates to the technical field of preservation, in particular to a natural preservative based on plant extracts, and a preparation method and application thereof.
Background
Fresh fruits are strong in seasonality, high in moisture content and high in soluble components, and are easy to be damaged by microorganisms to rot and deteriorate, so that the fresh fruits are not easy to preserve. Hundreds of millions of economic losses are incurred each year. This not only wastes a lot of resources, directly harms the fruit farmer's interests, but also results in instability of the fresh fruit supply market.
Along with the increasing demands of people on meat products and aquatic products, the production scale of the meat products and the aquatic products is rapidly developed, but fresh meat or aquatic products are easy to deteriorate and lose value along with the extension of storage time and the change of environmental factors if not subjected to fresh-keeping treatment in the storage process, so that the fresh-keeping work is particularly necessary.
In order to solve the problem of preservation of agricultural and sideline products, a preservation method formed by adopting low-temperature preservation, air-conditioned preservation, aerated preservation, preservative preservation under normal temperature, reduced-pressure preservation and combination of the above methods is generally adopted. In addition, the method also has the fresh-keeping methods of cobalt 60 irradiation, drying and the like, but the method has the defects of large investment, more equipment, complex process, more energy consumption and the like. In the existing preservation technology, biochemical reagents are also adopted for preservation, and the chemical preservative generally inhibits or kills microorganisms on the surfaces of fruits and vegetables in a liquid soaking, spraying or gas fumigation mode, so that the effects of corrosion prevention and preservation are achieved; the chemical preservative has good preservation effect, but some toxic substances are often remained on the surfaces of vegetables and fruits, so that the chemical preservative is easy to damage human bodies and pollute the environment, and meanwhile, the chemical preservative has poor antibacterial effect and cannot meet the demands of people.
The plant resources in China are favored by scientific researchers in the field of fruit and vegetable fresh-keeping because of the advantages of rich resources, low price, natural sterilization, bacteriostasis and the like. The principle of the plant extract for preserving fruits is that the essential oil contained in the branches, leaves and peel contains compounds such as cinnamyl phenol, borneol, eucalyptol, eugenol methyl ether, linalool, eugenol, flavonoids and the like, and the compounds have strong activity of inhibiting and killing microorganisms, are green and pollution-free, and are friendly to human environment.
Therefore, providing a natural preservative based on plant extracts is a problem to be solved.
Disclosure of Invention
In order to solve the problems, the invention provides a natural preservative based on plant extracts, and a preparation method and application thereof;
the natural preservative comprises plant extracts, chinese herbal medicine extracts, acetic acid, sodium alginate and citric acid;
the plant extract is prepared from citrus peel, pepper, mulberry slag and lotus leaves;
the Chinese herbal medicine extract is prepared from clove, konjak and ginkgo leaf.
Preferably, the mass ratio of the plant extract to the Chinese herbal medicine extract to the acetic acid to the sodium alginate to the citric acid is (5-10), the mass ratio of the sodium alginate to the citric acid is (2-5), the mass ratio of the sodium alginate to the citric acid is (10-15), the mass ratio of the sodium alginate to the citric acid is (6-8), and the mass ratio of the sodium alginate to the citric acid is (4-6).
Preferably, the mass ratio of the orange peel to the pepper to the mulberry slag to the lotus leaf is (1-3), the mass ratio of the orange peel to the mulberry slag to the lotus leaf is (2-6), the mass ratio of the orange peel to the lotus leaf is (3-8), and the mass ratio of the orange peel to the mulberry slag to the lotus leaf is (1-5);
preferably, the mass ratio of the clove to the konjak to the ginkgo leaves is (3-5): 2-4): 4-8;
the citrus Pi Fu contains flavonoid, terpenes, tannins and other biological metabolism, and has high antibacterial activity and strong antioxidant activity; the pricklyash peel extract has outstanding antibacterial effect on penicillium expansum, botrytis cinerea and Alternaria alternata, can reduce the incidence of fruits and vegetables, has good effect in the fresh-keeping of aquatic products, and does not influence the taste of the aquatic products;
the pepper contains various bioactive components such as terpene, alkaloid, lipid, ketone and the like, has remarkable antibacterial effect, and has different degrees of inhibition on the growth of staphylococcus aureus, escherichia coli, bacillus subtilis and the like; in addition, the pricklyash peel also has an antioxidation effect, can neutralize free radicals and reduce oxidative damage;
the mulberry residue is rich in salicylic acid, and the salicylic acid can reduce the respiration intensity of fruits during storage, enhance the activity of protective enzymes, inhibit the synthesis of ethylene, delay the softening of the fruits and enhance the disease resistance of plants;
lotus leaf is a natural plant resource for both medicine and food, and the main chemical components are alkaloid, flavone, volatile oil and various trace components; the lotus leaf has stronger bacteriostasis, more obvious free radical scavenging effect and low irritation; the lotus leaf extract can inhibit the propagation of bacteria in meat products, slow down fat oxidation and protein decomposition, and has good fresh-keeping property; the lotus leaf extract has a strong inhibition effect on escherichia coli, bacillus subtilis and staphylococcus aureus;
the flavonoid substances in the lotus leaves can obviously inhibit the growth of bacteria in meat products, and effectively delay the changes of the pH value and TVB-N value of meat samples; the lotus leaves have good antibacterial effect and antioxidant activity, and can effectively inhibit the growth of microorganisms and delay the oxidation of fat, so that the shelf life of fish is prolonged;
the clove serving as a common Chinese herbal medicine contains abundant eugenol, has broad-spectrum and high-efficiency antibacterial effect, has good inhibition effect on penicillium citrinum, brown rot fungi of apples and botrytis cinerea, has no chemical residue and toxic or side effect, does not pollute the environment, and meets the requirements of green environmental protection; the flos Caryophylli extract has effects of maintaining granule hardness and reducing respiratory strength, and can delay sensory quality of fruit and vegetable products, reduce water loss, and delay VC and chlorophyll decrease rate;
the konjak glucomannan is a high molecular polysaccharide extracted from konjak tubers, has good water retention, gelation, thickening property, film forming property, no toxicity and no smell, can effectively prevent food spoilage, and has the effects of food therapy and health care;
the konjak glucomannan molecule contains a large number of hydrophilic groups such as hydroxyl groups, carbonyl groups and the like, can combine with a large amount of water molecules, and combines acting forces such as hydrogen bonds, molecular dipoles, induced dipoles, instant dipoles and the like with the water molecules to form huge water molecules which are difficult to move, so that konjak glucomannan solution becomes non-Newtonian fluid in water;
after the fruits and vegetables are coated with konjak glucomannan, a colorless transparent semi-permeable film is formed on the surface, so that the O-shaped film can be effectively organized 2 Enters the fruit to slow down CO generated by respiration of fruits and vegetables 2 Out-diffusion to form a low O inside 2 High CO 2 The semi-permeable membrane layer of the fruit and vegetable washing machine can effectively inhibit physiological respiration of fruits and vegetables and slow down loss of nutrient substances; the invasion of exogenous microorganisms is effectively reduced, the mechanical damage between fruits and vegetables is reduced, and the microbial growth caused by nutrient outflow due to the rupture of epidermal cells of the fruits and vegetables is avoided, so that the decay of the fruits and vegetables is reduced, and meanwhile, the evaporation of water in the fruits and vegetables is reduced, so that the hardness and the color of the fruits and vegetables are maintained; in addition, after the konjac glucomannan forms a layer of film on the surface of fruits and vegetables, the enzymatic browning caused by oxygen can be inhibited by isolating oxygen, and the browning of the fruits and vegetables is caused by polyphenol oxidase, so that the film coating can effectively inhibit the browning of the fruits and vegetables;
the konjak also contains a natural antibiotic, can form an antibacterial film on the surface of food, can prevent and treat bacterial invasion, prolongs the storage time and plays a role in fresh keeping and bacteria prevention;
the film coating fresh-keeping of the meat product is to dip the meat into film coating liquid or coat the surface of the meat, and the film coating liquid can form a protective film on the surface of the meat, thereby inhibiting the growth of microorganisms and slowing down the evaporation of water on the surface; the konjak glucomannan coating has a fresh-keeping effect by utilizing natural antibiotics, and meanwhile, the strong hydrophilicity of the konjak glucomannan can enhance the water retention of meat products and reduce the water loss; the total colony count, volatile basic nitrogen and pH of the meat product after coating are kept at low level during the whole storage period;
spoilage of aquatic products is mainly an enzymatic reaction caused by the growth and reproduction of surface microorganisms and endogenous enzymes, resulting in hydrolytic oxidation of proteins and fats. In the preservation of actual aquatic products, the preservation quality of the aquatic products is improved mainly by inhibiting microorganisms. Microorganisms in fresh aquatic products are mainly psychrophilic gram-negative bacteria and gram-positive bacteria, and enzymes produced by metabolism of the microorganisms can decompose nutrient substances and simultaneously produce metabolites such as amines, sulfides, organic acids and the like. Therefore, konjak glucomannan and substances with broad-spectrum antibacterial property (such as extracts of pepper, clove, salicylic acid, citric acid and the like) are compounded and used for preserving aquatic products.
The ginkgo leaf extract can reduce the water loss of fruits and vegetables, inhibit browning, delay the reduction of VC content, reduce the infection of microorganisms to pulp and the decay rate, and better maintain the sensory quality of fruits and vegetables;
the active ingredients in the ginkgo leaf mainly comprise flavonoid compounds, terpene lactone compounds, ginkgolic acid and the like, and the ginkgo flavonoid compounds have extremely strong oxidation resistance, and the effect is superior to VC and artificially synthesized antioxidant BHT; the ginkgolic acid in the ginkgo leaf extract is a main component with an antibacterial effect, and has obvious inhibition effect on green plum bacteria, staphylococcus aureus, fusarium graminearum and brown spot bacteria of citrus; in addition, the ginkgo leaf polyprenol has an inhibition effect on bacillus subtilis and salmonella, and the ginkgo leaf extract has good oxidation resistance and antibacterial effect;
ginkgetin has the capability of cracking cell membranes, the conductivity of mycelium is increased by increasing the cell membrane permeability of the penicillium expansum and the oxidation degree of the mycelium membranous substance, and flavonoid compounds can also act on the polar head part of the cell membranes and the hydrophobic area of the cell membranes to change the fluidity of the cell membranes;
sodium alginate is a natural polysaccharide compound which exists in a large amount in brown algae plants, is nontoxic and odorless, is biodegradable, has good biocompatibility, has excellent dispersibility, moisture retention, film forming property and antibacterial property, can reduce the self-dry consumption of fruits and vegetables and meat in the freezing and freezing storage processes and the juice loss of meat when thawing, can reduce the loss of nutrient substances caused by thawing to the minimum, and greatly improves the quality and shelf life. The sodium alginate can form nutrition complementation with meat, and can also reduce the harm effect of harmful substances in the meat to human bodies;
citric acid is edible acid, and mainly has the effects of inhibiting bacteria, protecting color, improving flavor, promoting sucrose conversion and the like, and also has the chelating effect, eliminating harmful metal residues on the surfaces of fruits and vegetables, and preventing oxidation caused by enzyme catalysis and metal catalysis, thereby preventing the fruits and vegetables from changing color and taste; citric acid also inhibits the growth of some microorganisms and slows down the spoilage and deterioration of the food, thereby extending the shelf life of the food. In addition, the citric acid can promote the formation of some antioxidant substances, and is helpful for protecting the quality and the nutritional value of food; the citric acid can also regulate pH value of food, and enhance taste and flavor of food.
The preparation method of the natural preservative comprises the following steps,
step one, preparing a Chinese herbal medicine extract
Drying the raw materials in a drying box to constant weight, then crushing in a crusher, and sieving with a 100-120 mesh sieve to obtain herbal medicine powder;
mixing the herbal powder with ethanol, ultrasonic treating at 60-70deg.C for 45-60min, filtering to remove residue, and concentrating the filtrate under heating in water bath to 0.7-0.8 times of the original volume to obtain herbal extract;
preferably, the temperature of the drying box is 75-85 ℃; the volume fraction of the ethanol is 95-99 percent, and the solid-liquid ratio is 1 (15-30) (g/ml); the water bath temperature is 75-85 ℃;
step two, preparing a plant extract
Drying the raw materials in a drying box to constant weight, putting the dried raw materials in a pulverizer for pulverizing, and sieving the pulverized raw materials with a 100-120 mesh sieve to obtain plant powder;
mixing plant powder with ethanol, oscillating at 65-70deg.C and 150-200r/min for 6-8 hr, filtering to remove residue, and concentrating the filtrate under heating in water bath to 0.7-0.8 times of the original volume to obtain plant extract;
preferably, in the second step, the temperature of the drying box is 75-85 ℃; the volume fraction of the ethanol is 95-99 percent, and the solid-liquid ratio is 1 (10-15) (g/ml); the water bath temperature is 75-85 ℃;
step three, preparing the natural preservative
Mixing plant extract, chinese herbal extract and acetic acid in proportion, oscillating for 30-45min under the condition of 300-350r/min, adding sodium alginate and citric acid in proportion after the plant extract and Chinese herbal extract are completely dissolved, and stirring to obtain natural preservative;
spraying the natural preservative on the surfaces of agricultural and sideline products directly for preserving;
such fruit and vegetable products include, but are not limited to, apples, oranges, bananas, grapes, kiwi, strawberries, snow pears, and the like;
the meat products include, but are not limited to, pork, mutton, beef, seafood, ham, bacon, chicken, duck, animal viscera, and the like.
The invention has the following advantages:
(1) Solves the problem that the chemical agent can cause pathogenic bacteria to generate drug resistance;
(2) Solves the problems that the existing most antistaling agents have poor antibacterial effect and are easy to cause harm to human bodies because of being prepared by chemical agents, and the natural antistaling agent is prepared by taking plant extracts as main raw materials, is green and safe and has little harm to human bodies;
(3) The natural preservative has very remarkable preservation effect, scientific compatibility, interaction and synergy among the components, can well inhibit colony growth and reproduction, reduce the oxidation degree of protein and lipid, prolong the preservation period of agricultural and sideline products, has no adverse effect on the sensory aspect of fruits and vegetables, and has excellent preservation, bacteriostasis and corrosion prevention effects;
(4) Low cost, simple operation and no loss of nutrient components in food.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully, and it is apparent that the embodiments described are only some, but not all, of the embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
Step one, preparing a Chinese herbal medicine extract
The preparation method comprises the steps of (1) putting clove, konjak and ginkgo leaf with the mass ratio of 4:3:6 into a drying box, drying to constant weight at 80 ℃, then putting into a pulverizer for pulverizing, and sieving with a 110-mesh sieve to obtain herbal medicine powder;
mixing the herbal powder with 99% ethanol at a solid-liquid ratio of 1:20 (g/ml), ultrasonic treating at 65deg.C for 50min, filtering to remove residue, and concentrating the filtrate under heating in 80deg.C water bath to 0.75 times of the original volume to obtain herbal extract;
step two, preparing a plant extract
The citrus peel, the pepper, the mulberry slag and the lotus leaf with the mass ratio of 2:4:5.5:3 are put into a drying box to be dried to constant weight, the temperature is 80 ℃, and the dried citrus peel, the pepper, the mulberry slag and the lotus leaf are put into a pulverizer to be pulverized after being dried, and then the plant powder is obtained through a 120-mesh sieve;
mixing plant powder with 99% ethanol at a solid-liquid ratio of 1:10 (g/ml), oscillating at 70deg.C and 200r/min for 8 hr, filtering to remove residue, and concentrating the filtrate under heating in 80deg.C water bath to 0.7-0.8 times of the original volume to obtain plant extract;
step three, preparing the natural preservative
Mixing plant extract and Chinese herbal extract with acetic acid in proportion, oscillating for 30min under the condition of 350r/min, adding sodium alginate and citric acid in proportion after the plant extract and Chinese herbal extract are completely dissolved, and stirring to obtain natural preservative; the mass ratio of the plant extract to the Chinese herbal medicine extract to the acetic acid to the sodium alginate to the citric acid is 7.5:3.5:12.5:7:5.
Comparative example 1
Unlike example 1, this comparative example does not add citrus peel;
comparative example 2
Unlike example 1, this comparative example does not add pricklyash peel;
comparative example 3
Unlike example 1, this comparative example does not add mulberry residue;
comparative example 4
Unlike example 1, this comparative example does not include lotus leaves;
comparative example 5
Unlike example 1, this comparative example does not add clove;
comparative example 6
Unlike example 1, konjak was not added in this comparative example;
comparative example 7
Unlike example 1, the present comparative example does not add ginkgo leaf;
comparative example 8
Unlike example 1, this comparative example does not add sodium alginate;
comparative example 9
Unlike example 1, this comparative example does not add citric acid.
Test example 1
Inoculating activated bacterial blocks (staphylococcus aureus, staphylococcus, escherichia coli and gram-negative bacteria) with the diameter of 5cm on a potato culture medium respectively, placing the bacterial blocks in an incubator, culturing the bacterial blocks in a dark place at 25 ℃ for 7 days, taking new bacterial colonies, placing the new bacterial colonies in a centrifuge tube respectively, and adding 1.5mL of 2% Tween 80 and 3mL of 0.9% normal saline into the centrifuge tube; stirring and crushing the mixture by using a glass rod to prepare a bacterial spore suspension for later use;
1mL of the bacterial suspension is added to the PDA culture medium respectively; a plurality of oxford cups are equidistantly inserted into a culture dish, and 100 mu L of the preservative prepared in the example 1 and the comparative examples 1-9 is removed into the oxford cups; culturing at 28deg.C for 120 hr, and measuring the diameter of the inhibition zone; ethanol is used as a blank control, and simultaneously, the same volume of 20% of thiabendazole copper 600-fold liquid and 10% of polyoxin 800-fold liquid is used as a positive control. The diameter results of the inhibition zone are shown in Table 1.
TABLE 1
According to Table 1, the natural preservative prepared in example 1 has strong inhibition effects on staphylococcus aureus, escherichia coli and bacillus anthracis, which are superior to the traditional chemical agents, so that the natural preservative prepared in comparative example 1 has strong inhibition effects on germs on fruit and vegetable products, meat products and aquatic products, and can remarkably improve the shelf life of agricultural and sideline products; the inhibition ability of each strain is reduced in the absence of any raw material in comparative examples 1-9; comparative examples 2, 4 and 7 showed significantly reduced inhibitory ability against staphylococcus aureus and escherichia coli in the absence of pepper, lotus leaf and ginkgo leaf, respectively; comparative example 3, comparative example 8 and comparative example 9 significantly reduced the inhibitory ability against each pathogen in the absence of mulberry slag, citric acid and sodium alginate.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (9)

1. A natural preservative based on plant extracts, which is characterized by comprising plant extracts, chinese herbal medicine extracts, acetic acid, sodium alginate and citric acid;
the plant extract is prepared from citrus peel, pepper, mulberry slag and lotus leaves;
the Chinese herbal medicine extract is prepared from clove, konjak and ginkgo leaf.
2. The natural preservative based on plant extracts, according to claim 1, wherein the mass ratio of the plant extracts, the Chinese herbal medicine extracts, the acetic acid, the sodium alginate and the citric acid is (5-10): 2-5): 10-15): 6-8): 4-6.
3. The natural preservative based on plant extracts according to claim 1, wherein the mass ratio of citrus peel, pepper, mulberry slag and lotus leaf is (1-3): 2-6): 3-8): 1-5.
4. The natural preservative based on plant extracts as claimed in claim 1, wherein the mass ratio of the clove to the konjak to the ginkgo leaf is (3-5): 2-4): 4-8.
5. The method for preparing the natural preservative according to any one of claims 1 to 4, which is characterized by comprising the following steps,
step one, preparing a Chinese herbal medicine extract
Drying the raw materials in a drying box to constant weight, then crushing in a crusher, and sieving with a 100-120 mesh sieve to obtain herbal medicine powder;
mixing the herbal powder with ethanol, ultrasonic treating at 60-70deg.C for 45-60min, filtering to remove residue, and concentrating the filtrate under heating in water bath to 0.7-0.8 times of the original volume to obtain herbal extract;
step two, preparing a plant extract
Drying the raw materials in a drying box to constant weight, putting the dried raw materials in a pulverizer for pulverizing, and sieving the pulverized raw materials with a 100-120 mesh sieve to obtain plant powder;
mixing plant powder with ethanol, oscillating at 65-70deg.C and 150-200r/min for 6-8 hr, filtering to remove residue, and concentrating the filtrate under heating in water bath to 0.7-0.8 times of the original volume to obtain plant extract;
step three, preparing the natural preservative
Mixing plant extract and Chinese herbal extract with acetic acid at a certain proportion, oscillating for 30-45min under 300-350r/min, adding sodium alginate and citric acid at a certain proportion after the plant extract and Chinese herbal extract are completely dissolved, and stirring to obtain natural preservative.
6. The method for preparing a natural preservative according to claim 5, wherein in the first step, the temperature of the drying box is 75-85 ℃; the volume fraction of the ethanol is 95-99 percent, and the solid-liquid ratio is 1 (15-30) (g/ml); the water bath temperature is 75-85 ℃.
7. The method for preparing a natural preservative according to claim 5, wherein in the second step, the temperature of the drying box is 75-85 ℃; the volume fraction of the ethanol is 95-99 percent, and the solid-liquid ratio is 1 (10-15) (g/ml); the water bath temperature is 75-85 ℃.
8. The use of a natural preservative according to any one of claims 1 to 7, characterized in that the natural preservative is sprayed directly onto the surface of agricultural and sideline products for preserving.
9. The use of a natural preservative according to claim 8, wherein the agricultural and sideline products include fruit and vegetable products and meat products;
the fruit and vegetable products comprise apples, oranges, bananas, grapes, kiwi fruits, strawberries and snow pears;
the meat product comprises pork, mutton, beef, seafood, ham, bacon, chicken, duck and animal viscera.
CN202311365565.5A 2023-10-20 2023-10-20 Natural preservative based on plant extracts and preparation method and application thereof Pending CN117256665A (en)

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