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发明公开
CN108740006A 酸枣抗菌增敏活性成分及其制备方法和应用 有权

酸枣抗菌增敏活性成分及其制备方法和应用
摘要：
本发明公开了一种酸枣抗菌增敏活性成分及其制备方法和应用，该活性成分由49.59％的1，3‑二氯丙醇、5.49％的1，1‑二氯甲醚、0.96％的六氯乙烷、7.81％的1，1，2，3‑四氯‑2‑丙烯、1.33％的月桂酸、1.34％的十四酸、0.87％的棕榈油酸、7.37％的棕榈酸、9.75％的邻苯二甲酸二丁酯、2.02％的反式‑13‑十八碳烯酸、1.88％的油酸酰胺、3.06％的beta‑香树精、0.93％的α‑菖蒲醇、6.20％的羽扇豆醇和1.42％的乌索醛组成。本发明具有广谱的抗菌活性和抗菌增敏活性，能用于制备抗菌药物和抗菌增敏剂，可作为潜在的天然食品防腐剂应用于食品工业。
摘要（英）：

The invention discloses an antibacterial sensitivity-enhanced active ingredient of wild jujubes, as well as a preparation method and application thereof. The active ingredient is prepared from the following components in percentage by weight: 49.59 percent of 1,3-dichlorohydrin, 5.49 percent of 1,1-dichloromethyl ether, 0.96 percent of hexachloroethane, 7.81 percent of 1,1,2,3-tetrachloro-2-propylene, 1.33 percent of lauric acid, 1.34 percent of tetradecanoic acid, 0.87 percent of palmitoleic acid, 7.37 percent of palmitic acid, 0.75 percent of dibutyl phthalate, 2.02 percent of cis-13-octadecenoic acid, 1.88 percent of oleamide, 3.06 percent of beta-amyrin, 0.93 percent of alpha-calamenol, 6.20 percent of lupeol and 1.42 percent of tetrigona melanoleuca. The antibacterial sensitivity-enhanced active ingredient has broad-spectrum antibacterial activity and antibacterial sensitivity-enhanced activity, can be used for preparing antibacterial medicines and antibacterial sensitizer, and can be used as a potential natural food preservative in the food industry.

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