Effect Of Tree Waxes On Fresh Stuff Storing And Bacteria Inhibiting

In this experiment, poplar leaves, willow leaves, pine branches as test material, gropingreally the best tree wax extraction methods, in vitro antibacterial test, spraying eggs and meat, todetermine the inhibitory effect of tree preservation wax, combined with column chromatographyseparation and liquid chromatography, infrared spectroscopy scanning waxy cuticle of leaveswere identified and isolated for study provides a theoretical basis waxy cuticle of leaves withcontact between antimicrobial preservative effect.Three kinds of leaves with chloroform and temperature method, heating, temperatureheating method combining three methods of extracting the waxy cuticle. The results showed thatextraction with chloroform as a solvent is better than n-hexane, extracting the highesttemperature heating combined tree wax content, followed by heating method, temperaturemethod.Agar diffusion method using three kinds of trees were measured wax on Salmonella, E. coliand Staphylococcus aureus antibacterial capabilities. Tree wax extracts from antibacterial testshowed the greatest inhibition zone Poplar wax, followed by pine and willow wax.After washing with fresh eggs extracted three tree wax, starch solution, aqueous chitosansolution and spraying, stored at room temperature35d, egg weight loss was measured every7d,yolk index, Harvard unit, eggshell membrane bacterial density. Poplar wax extract, willowextract wax, wax pine extract, chitosan solution and starch solution sprayed egg weight lossrates were5.3%,5.58%,5.38%,6.03%and6.12%, yolk index was0.29,0.26,0.27,0.28and0.23,Havel units (HU) is49.15,45.31,47.36,42.78and38.23, endometrial eggshell bacterial density3.74×103/g,6.72×103/g,4.65×103/g,5.30×103/g, and6.94×103/g. Tree spraying waxon the egg can produce preservation effect.Three trees with wax balm (3%soluble starch,0.6%sodium alginate,0.2%monoglycerides95%ethanol) and aqueous spray treatment, storage14d,2d measured everychilled meat after meat processing at4℃sensory quality, pH, total number of colonies, TVB-N.Wax poplar, willow, wax, sensory scores were the pine wax spray chilled meat8.2,7.3,6.9, pHvalue6.4,6.83,6.59, the total number of colonies on the value of5.98,7.3,6.78, TVB-N was14.78,23.31,20.41. The results showed that the tree wax extracts of fresh chilled meat has acertain effect, compared with the control group, poplar wax extracts can extend the shelf life ofchilled meat8d, willow and pine wax wax extended6d.In this study, three kinds of trees by column chromatography fractions were separated fromthe wax of different polarity, indicating tree wax component to alkanes and fatty acid compounds based. Three tree extract liquid chromatography wax tree wax figure shows thatmore than10kinds of ingredients is a composite material. IR spectrum at wave numbers of1660scans showed a strong absorption showed the presence of characteristic peaks typical amide.Poplar wax wavenumber2930to2870and the methyl and methylene, and pine, willow waxdifferent structural components.