CN1084716A - 食品防腐剂及其生产方法 - Google Patents
食品防腐剂及其生产方法 Download PDFInfo
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- CN1084716A CN1084716A CN93109734A CN93109734A CN1084716A CN 1084716 A CN1084716 A CN 1084716A CN 93109734 A CN93109734 A CN 93109734A CN 93109734 A CN93109734 A CN 93109734A CN 1084716 A CN1084716 A CN 1084716A
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- garlic
- food preservative
- key element
- food
- polylysine
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- 239000005452 food preservative Substances 0.000 title claims abstract description 22
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 65
- 235000004611 garlic Nutrition 0.000 claims abstract description 65
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 108010039918 Polylysine Proteins 0.000 claims abstract description 20
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 16
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 16
- 239000000467 phytic acid Substances 0.000 claims abstract description 16
- 229940068041 phytic acid Drugs 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
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- 239000000243 solution Substances 0.000 claims description 12
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 11
- 235000010081 allicin Nutrition 0.000 claims description 11
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 11
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- 150000003797 alkaloid derivatives Chemical class 0.000 claims description 10
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- 238000000746 purification Methods 0.000 claims description 2
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- 235000013305 food Nutrition 0.000 abstract description 12
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- 230000000694 effects Effects 0.000 description 6
- XUHLIQGRKRUKPH-GCXOYZPQSA-N Alliin Natural products N[C@H](C[S@@](=O)CC=C)C(O)=O XUHLIQGRKRUKPH-GCXOYZPQSA-N 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 5
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 5
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 5
- 235000015295 alliin Nutrition 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- PHZOWSSBXJXFOR-UHFFFAOYSA-N 2-Propenyl glucosinolate Natural products OCC1OC(SC(CC=C)=NOS(O)(=O)=O)C(O)C(O)C1O PHZOWSSBXJXFOR-UHFFFAOYSA-N 0.000 description 4
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- 238000009395 breeding Methods 0.000 description 4
- 230000001488 breeding effect Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QKFAFSGJTMHRRY-OCFLFPRFSA-M potassium;[(e)-1-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate Chemical compound [K+].OC[C@H]1O[C@@H](S\C(CC=C)=N\OS([O-])(=O)=O)[C@H](O)[C@@H](O)[C@@H]1O QKFAFSGJTMHRRY-OCFLFPRFSA-M 0.000 description 4
- 235000017291 sinigrin Nutrition 0.000 description 4
- 240000003291 Armoracia rusticana Species 0.000 description 3
- 235000011330 Armoracia rusticana Nutrition 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- UBJVUCKUDDKUJF-UHFFFAOYSA-N Diallyl sulfide Chemical compound C=CCSCC=C UBJVUCKUDDKUJF-UHFFFAOYSA-N 0.000 description 2
- 241000495778 Escherichia faecalis Species 0.000 description 2
- 239000006000 Garlic extract Substances 0.000 description 2
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 2
- 241000589540 Pseudomonas fluorescens Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 241000607598 Vibrio Species 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000020706 garlic extract Nutrition 0.000 description 2
- 239000010647 garlic oil Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 241000589513 Burkholderia cepacia Species 0.000 description 1
- 241000589875 Campylobacter jejuni Species 0.000 description 1
- 241000222178 Candida tropicalis Species 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000193468 Clostridium perfringens Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 241000588697 Enterobacter cloacae Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 125000001176 L-lysyl group Chemical group [H]N([H])[C@]([H])(C(=O)[*])C([H])([H])C([H])([H])C([H])([H])C(N([H])[H])([H])[H] 0.000 description 1
- 241000186779 Listeria monocytogenes Species 0.000 description 1
- 241000588772 Morganella morganii Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- 241000221696 Sclerotinia sclerotiorum Species 0.000 description 1
- 241000607715 Serratia marcescens Species 0.000 description 1
- WWBNBPSEKLOHJU-CEOIDQJPSA-N Sinalbin Natural products S(=O)(=O)(O/N=C(\S[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1)/Cc1ccc(O)cc1)O WWBNBPSEKLOHJU-CEOIDQJPSA-N 0.000 description 1
- 241000295644 Staphylococcaceae Species 0.000 description 1
- 241000191963 Staphylococcus epidermidis Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241000193985 Streptococcus agalactiae Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 241000607253 Vibrio mimicus Species 0.000 description 1
- 241001148129 Yersinia ruckeri Species 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- -1 alkyl sulfonic acid cation Chemical class 0.000 description 1
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- MXXWOMGUGJBKIW-PORYWJCVSA-N chavicine Chemical compound C=1C=C2OCOC2=CC=1/C=C\C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-PORYWJCVSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
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- 230000000688 enterotoxigenic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000001616 monocyte Anatomy 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
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- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
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- 230000001105 regulatory effect Effects 0.000 description 1
- WWBNBPSEKLOHJU-RFEZBLSLSA-N sinalbin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1S\C(=N/OS(O)(=O)=O)CC1=CC=C(O)C=C1 WWBNBPSEKLOHJU-RFEZBLSLSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
这里公开一种由蒜要素制备的食品防腐剂,这种
食品防腐剂除掉了大蒜的特异气味,当加入或喷到食
品上时表现出显著的抗菌作用。这里也公开了一种
生产这种食品防腐剂的方法,方法是将大蒜浸泡在含
乙醇的水溶液中,把占大蒜重0.4—0.6%的肌醇六磷
酸加到蒜要素中。肌醇六磷酸清除大蒜的特异气
味。蒜要素单独应用或者与1—100μg/ml的ε-聚
赖氨酸混合应用,作为这种食品防腐剂。
Description
本发明涉及食品防腐剂及其生产方法,更详细地说,是涉及借助植物生物碱来抑制细菌繁殖的食品防腐剂及其生产方法。
众所周知,用于寿司的辣根之所以能起防腐剂作用是由于辣根含有黑芥子硫苷酸钾(一种植物生物碱),当其受葡糖硫苷酶分解时,黑芥子硫苷酸钾变成能显示抗菌作用的芥子油(异硫氰酸烯丙酯);大蒜含有蒜素(C6H10S2),蒜素具有抗菌作用;ε-聚赖氨酸是L-赖氨酸通过α-羧基与氨基间的肽键在ε位形成的氨基化合物,它对乳酸菌、大肠杆菌及金葡萄球菌的繁殖的抑制作用是有效的。因此,它被用于食品添加剂。通常ε-聚赖氨酸呈高效且易于应用,然而,ε-聚赖氨酸对有一些食物未必有效,可食用肉类就是其中一例。
有多种植物生物碱,其中一些是有毒的,而其它的是可食用的。出产可食用生物碱的植物包括红辣椒(辣椒红),生姜根(姜油酮和生姜酚),辣椒(黑椒素),辣根(黑芥子硫苷酸钾),芥菜(白芥子硫苷和黑芥子硫苷酸钾)和大蒜(蒜素)。它们通称为调味品。除大蒜外,从调味品中提取植物生物碱并经济。大蒜可产生出大量易加工的大球茎,然而,它有发出特异气味的严重缺点,并且生产蒜素的过程中伴随着这种气味。大蒜的气味和辛辣的味道是大蒜油产生的,大蒜油含有烯丙基硫化物,烯丙基二硫化物,烯丙基丙基二硫化物和烯丙基三硫化物。当这些硫化物被大蒜中的碱分解成二硫化物和二氧化硫时它们便发出特异气味。此分解过程同时形成蒜氨酸(C6H11NO3S),蒜氨酸随后由蒜氨酸酶分解成蒜素(C6H10OS2)。换句话说,蒜氨酸支配大蒜中的蒜素,因此难于单独提取蒜素。它们不能被完全分离出去,特异气味就不可避免。
本发明是针对上述问题完成的。因此,本发明的目的是提供一种基于除味植物生物碱的食品防腐剂和生产(提取)这种植物生物碱的方法。
本发明体现在:
(1)食品防腐剂,其包括水,1-100μg/ml ε-聚赖氨酸和一种用乙醇提取的植物生物碱。
(2)生产食品防腐剂的方法,其包括把蒜的球茎浸在含乙醇和肌醇六磷酸的水溶液中,由此从蒜茎中提取蒜素,纯化溶液和调节其浓度,ε-聚赖氨酸混合到纯化的溶液中,浓度在1-100μg/ml。
(3)生产食品防腐剂的方法,其包括把蒜球茎浸在乙醇的水溶液中,由此提取蒜的要素,往其中加入肌醇六磷酸以除去大蒜的异味,调节溶液的pH值在5.5-7.5。
按照本发明,食品防腐剂中的单个组分作用如下:
ε-聚赖氨酸在水中浓度低至1-100μg/ml时即可抑制细菌的繁殖。对大肠杆菌和芽胞杆菌有效浓度1μg/ml,对乳酸菌的有效浓度为100μg/ml。然而,当它作为脱色抑制剂被用于含磷酸盐的食用肉类时,就不能适用了,因为它的阳离子特性受碱性磷酸盐影响而使ε-聚赖氨酸失活。幸运的是,食品防腐剂的水溶液由于植物生物碱含在里面而呈正电荷,这样,它单独地静电作用在细菌细胞表面层的羧基上(COOH),由此抑制细菌的细胞***。因此,当食品添加剂被加到食品中或应用到食品中时,ε-聚赖氨酸和水溶液对抑制细菌繁殖产生协同作用。
本发明的方法要求要素中含有肌醇六磷酸。肌醇六磷酸酸化溶液并作用于含在蒜中的蒜氨酸酶以除去它的烷基磺酸阳离子并使酶作用失活来防止分解蒜氨酸。另外,乙醇溶液提取蒜中的蒜氨酸。因此,把大蒜浸在含乙醇、肌醇六磷酸的水溶液中可使水溶液中的肌醇六磷酸、乙醇和蒜要素进行混合。当以1-100μg/ml浓度掺入ε-聚赖氨酸时,所得溶液由于ε-聚赖氨酸、乙醇和蒜要素(植物生产碱)的协同作用而抑制细菌的繁殖。本发明的食品防腐剂是相当安全的,因为肌醇六磷酸是植物中常见的物质且是一种食品添加剂,乙醇和大蒜是食物,ε-聚赖氨酸由氨基酸得来。另外,本发明的食品防腐剂不受含在食用肉类中磷酸盐的作用。
本发明的方法涉及把大蒜浸在乙醇的水溶液中(5-10%)。(大蒜的量是溶液重量的50%,浸泡时间对成片的大蒜大约是24小时,对大蒜的球茎约14-30天)。浸包产生蒜要素。蒜要素与其重量约1%的肌醇六磷酸混合,搅拌后稳定约1小时,蒜要素便被去掉了大蒜的特异气味。
本发明产生如下显著效果:
(a)由于大蒜提取时加入肌醇六磷酸,这种食品防腐剂在大蒜的成份没有任何损失的情况下排除了大蒜的特异气味,因此,它有效地抑制食品中的细菌繁殖。
(b)蒜要素由肌醇六磷酸脱味,除非它被热处理到50℃以上,否则它仍保持它的作用。当它加入或喷到食物上时,它可防止食品的腐败与毒变。
(c)既然抗菌作用是由蒜要素与ε-聚赖氨酸结合产生的协同作用而得,那么与ε-聚赖氨酸结合的蒜要素可以被有效地用于经过热处理的食品。
(d)食品防腐剂由作为食品的大蒜组成,它对人体无毒且价格低廉。
下面举例说明本发明的实施。沥取液由水(10.000g),乙醇(500g)和肌醇六磷酸(20g)组成,大蒜球茎(5,000g)于室温(23℃)浸泡在这种沥取液中14天,除去大蒜球茎,沥取物用滤纸过滤,此时沥取物无味且pH为4.3。(检测限为0.5ppm时,甲基硫醇、乙基硫醇、丙基硫醇都没有检测到)换句话说,此气味浓度低于人能感觉到的浓度(约1ppm)的一半。对于成片的大蒜,浸泡时间只需10-24小时,直到气味消失为止。另外,浸泡时间最好少于30天,以便沥取液不致于因不必要的物质从大蒜中萃取而变混浊。
由前述方法获得的蒜要素用通常的方法采用革兰氏阳性菌(15个种和10个属的17株)和革兰氏阴性菌(8个种和6个属的8株)被测试其抗菌作用。结果由下表表示。
生物 最小抑制浓度%(v/w)
大肠杆菌 1.27
肠毒性大肠杆菌 1.27
肺炎克雷伯氏菌 1.27
阴沟肠杆菌 1.27
P.morganii 1.27
P.vulgaris 1.27
肠炎沙门氏菌 1.27
鼠伤寒沙门氏菌 0.61
小肠洁肠炎耶尔森氏菌 0.61
S.marcescens 1.28
V.mimicus 0.63
副溶血弧菌 0.33
副溶血弧菌TNK11 0.61
C.jejuni 0.61
绿脓杆菌 5.3
洋葱假单胞菌 0.33
荧光假单胞菌 2.7
S.epidermidis 1.26
金色链球菌 0.63
S.agalactiae 1.27
E.faecalis 2.7
枯草芽孢杆菌 0.63
蜡状芽孢杆菌 1.26
产气荚膜梭菌 0.63
单核细胞增生利斯特氏菌 1.27
结果表明大蒜提取液对绿脓杆菌,荧光假单胞菌和E.faecalis的最小有效抑制浓度(MIC)分别为5%,2.7%和2.7%。而大蒜提取液对其他菌株MIC在1.26%或0.63%附近。这说明蒜要素对多种毒菌和腐败原是有效的,且对各种菌株没有明显区别。
用柠檬酸调节溶液的pH值,在不同pH值条件下测定蒜要素的抗菌作用。实验发现在pH6.0和7.0时有效性不变,但随着pH下降到6.0以下或上升到80以上时有效性下降。也测试了蒜要素的不同热处理的效果。实验发现热处理低于55℃对抗菌作用无影响。这个结果表明在考虑某食品的pH值时最好选择适当的pH值。
为了测定防腐效果,把蒜要素以5%的重量比加到蛋黄酱中。于23℃放置13天后,蛋黄酱仍然完好。作为对比例子,没有加入蒜要素的蛋黄酱第五天开始腐化,伴有白霉菌生物在瓶的上部。
蒜要素混合50μg/ml的ε-聚赖氨酸后喷到食用肉上,让这种处理过的食用肉于23℃放置两周,一点也没有发现大肠杆菌,芽胞杆菌和腐败原的增殖。
前面举例说明了蒜要素具有抗菌作用并能抑制细菌的繁殖,即使是它单独应用的时候。蒜要素由100份重的水中浸入30-100份重的大蒜获得,它应该用水稀释成0.5-5%的溶液(加到食品里面)或30%的溶液(喷到鱼肉上)。当蒜要素与ε-聚赖氨酸混合应用时,ε-聚赖氨酸的量应该按照涉及的微生物按如下适当调整。黑曲霉(256μg/ml),热带假丝酵母(128μg/ml),酿酒酵母(100μg/ml),乳链球菌(100μg/ml)。蒜要素与ε-聚赖氨酸结合产生协同效应是因为前者对热敏感而后者热稳定性好(120℃下20分钟)。
在浸泡过程中,100份重的水中应该对应5-200份重的乙醇。1000g乙醇中浸300-1000g大蒜只保持1-30天也可以,满意的蒜要素即可获得。向蒜要素中加入蒜重0.4-0.6%的肌醇六磷酸可除去大蒜的气味。
Claims (4)
1、一种食品防腐剂,其包括水,1-100μg/ml的ε-聚赖氨酸和用乙醇提取的植物生物碱。
2、权利权利要求1限定的食品防腐剂,其中的植物生物碱是蒜素。
3、生产食品防腐剂的方法,其包括把蒜的球茎浸泡在含乙醇和肌醇六磷酸的水溶液中,由此从蒜球茎中取蒜素,纯化溶液,加入1-100μg/ml的ε-聚赖氨酸。
4、生产食品防腐剂的方法,其包括把蒜的球茎浸泡在含乙醇的水溶液中,由此提取蒜素,溶液中加入肌醇六磷酸以除去大蒜的特异气味,调整溶液的pH值为5.5-7.5。
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JP257565/92 | 1992-09-02 | ||
JP4257565A JPH0864B2 (ja) | 1992-09-02 | 1992-09-02 | 食品保存料 |
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CN (1) | CN1084716A (zh) |
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JPS5729265A (en) * | 1980-07-28 | 1982-02-17 | Isao Sakai | Deodorization of bulb or grated bulb of raw garlic to obtain food edible without feeling garlic odor |
JPS60259157A (ja) * | 1984-06-07 | 1985-12-21 | Isao Sakai | 生にんにくの脱臭方法 |
JPS6310976A (ja) * | 1986-07-02 | 1988-01-18 | Toshiba Corp | 固体撮像装置 |
JPH0210717A (ja) * | 1988-06-29 | 1990-01-16 | Nikon Corp | アライメント装置 |
JPH03215419A (ja) * | 1990-01-20 | 1991-09-20 | Kinoshita Masakazu | 足部白癬の治療剤組成物及び履物用中敷 |
JPH045211A (ja) * | 1990-04-19 | 1992-01-09 | Isao Sakai | グリーン等の防虫防菌剤並びにその製造方法 |
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- 1992-09-02 JP JP4257565A patent/JPH0864B2/ja not_active Expired - Lifetime
-
1993
- 1993-08-19 US US08/109,315 patent/US5453420A/en not_active Expired - Fee Related
- 1993-08-21 KR KR1019930016295A patent/KR940006494A/ko not_active Application Discontinuation
- 1993-09-02 CN CN93109734A patent/CN1084716A/zh active Pending
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Also Published As
Publication number | Publication date |
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KR940006494A (ko) | 1994-04-25 |
US5453420A (en) | 1995-09-26 |
JPH0864B2 (ja) | 1996-01-10 |
JPH0678730A (ja) | 1994-03-22 |
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