Antibacterial essential oil composition as well as preparation method and application thereof
The invention belongs to the technical field of preservatives, and discloses a bacteriostatic essential oil composition as well as a preparation method and application thereof. The antibacterial essential oil composition is prepared from the following components in parts by weight: 20 to 30 parts of...
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| creator | WU XINYI ZHU ZHIYAN CHOO MEI CHONG TIAN HAO PAN JUN WANG HANMO |
| description | The invention belongs to the technical field of preservatives, and discloses a bacteriostatic essential oil composition as well as a preparation method and application thereof. The antibacterial essential oil composition is prepared from the following components in parts by weight: 20 to 30 parts of lemon essential oil, 30 to 40 parts of citronella essential oil and 30 to 40 parts of myristica fragrans essential oil. According to the antibacterial essential oil composition, the lemon essential oil, the citronella essential oil and the nutmeg essential oil are compounded and cooperated, so that under the condition of no obvious influence on lactic acid bacteria, the growth of saccharomycetes and other microorganisms can be obviously inhibited, and the problem of'blooming 'putrefaction of fermented vegetables is effectively prevented; the compound can be used for replacing or partially replacing chemical preservatives such as potassium sorbate, sodium benzoate, sodium pyrosulfite and the like, and a theoretical |
| format | Patent |
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The antibacterial essential oil composition is prepared from the following components in parts by weight: 20 to 30 parts of lemon essential oil, 30 to 40 parts of citronella essential oil and 30 to 40 parts of myristica fragrans essential oil. According to the antibacterial essential oil composition, the lemon essential oil, the citronella essential oil and the nutmeg essential oil are compounded and cooperated, so that under the condition of no obvious influence on lactic acid bacteria, the growth of saccharomycetes and other microorganisms can be obviously inhibited, and the problem of'blooming 'putrefaction of fermented vegetables is effectively prevented; the compound can be used for replacing or partially replacing chemical preservatives such as potassium sorbate, sodium benzoate, sodium pyrosulfite and the like, and a theoretical</description><language>chi ; eng</language><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES ; CANDLES ; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; CHEMISTRY ; DETERGENTS ; ESSENTIAL OILS ; FATTY ACIDS THEREFROM ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; METALLURGY ; PERFUMES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240507&DB=EPODOC&CC=CN&NR=117981794A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240507&DB=EPODOC&CC=CN&NR=117981794A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>WU XINYI</creatorcontrib><creatorcontrib>ZHU ZHIYAN</creatorcontrib><creatorcontrib>CHOO MEI CHONG</creatorcontrib><creatorcontrib>TIAN HAO</creatorcontrib><creatorcontrib>PAN JUN</creatorcontrib><creatorcontrib>WANG HANMO</creatorcontrib><title>Antibacterial essential oil composition as well as preparation method and application thereof</title><description>The invention belongs to the technical field of preservatives, and discloses a bacteriostatic essential oil composition as well as a preparation method and application thereof. 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According to the antibacterial essential oil composition, the lemon essential oil, the citronella essential oil and the nutmeg essential oil are compounded and cooperated, so that under the condition of no obvious influence on lactic acid bacteria, the growth of saccharomycetes and other microorganisms can be obviously inhibited, and the problem of'blooming 'putrefaction of fermented vegetables is effectively prevented; the compound can be used for replacing or partially replacing chemical preservatives such as potassium sorbate, sodium benzoate, sodium pyrosulfite and the like, and a theoretical</description><subject>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</subject><subject>CANDLES</subject><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>CHEMISTRY</subject><subject>DETERGENTS</subject><subject>ESSENTIAL OILS</subject><subject>FATTY ACIDS THEREFROM</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>PERFUMES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNirsKwkAQRdNYiPoPmw-wCApqGYJiZWUrYVxvyMBmZ9hZ8PddHx9gcTiXw51XtzZmvpPPSEzBwQwllCUcnJdJxTizREfmngjhbU1QSvTJE_IoD0exoBrYf3MekSDDspoNFAyrnxdVfTpeu_MaKj1MySMi992laXaHfWHbbv75vABOKDzr</recordid><startdate>20240507</startdate><enddate>20240507</enddate><creator>WU XINYI</creator><creator>ZHU ZHIYAN</creator><creator>CHOO MEI CHONG</creator><creator>TIAN HAO</creator><creator>PAN JUN</creator><creator>WANG HANMO</creator><scope>EVB</scope></search><sort><creationdate>20240507</creationdate><title>Antibacterial essential oil composition as well as preparation method and application thereof</title><author>WU XINYI ; ZHU ZHIYAN ; CHOO MEI CHONG ; TIAN HAO ; PAN JUN ; WANG HANMO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN117981794A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2024</creationdate><topic>ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES</topic><topic>CANDLES</topic><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>CHEMISTRY</topic><topic>DETERGENTS</topic><topic>ESSENTIAL OILS</topic><topic>FATTY ACIDS THEREFROM</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>PERFUMES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>WU XINYI</creatorcontrib><creatorcontrib>ZHU ZHIYAN</creatorcontrib><creatorcontrib>CHOO MEI CHONG</creatorcontrib><creatorcontrib>TIAN HAO</creatorcontrib><creatorcontrib>PAN JUN</creatorcontrib><creatorcontrib>WANG HANMO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>WU XINYI</au><au>ZHU ZHIYAN</au><au>CHOO MEI CHONG</au><au>TIAN HAO</au><au>PAN JUN</au><au>WANG HANMO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Antibacterial essential oil composition as well as preparation method and application thereof</title><date>2024-05-07</date><risdate>2024</risdate><abstract>The invention belongs to the technical field of preservatives, and discloses a bacteriostatic essential oil composition as well as a preparation method and application thereof. 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| subjects | ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMICAL RIPENING OF FRUIT OR VEGETABLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PERFUMES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Antibacterial essential oil composition as well as preparation method and application thereof |
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