阅读说明：本技术 一种果蔬消毒液及其制备方法 (Fruit and vegetable disinfectant and preparation method thereof ) 是由 刘传伟 于 2020-04-10 设计创作，主要内容包括：本发明涉及一种果蔬消毒液及其制备方法,所述果蔬消毒液的原料组分包括：杀菌活性成分、表面活性剂、保湿剂、螯合剂、pH调节剂以及水,所述杀菌活性成分由苯扎氯铵、聚六亚甲基双胍盐酸盐、月桂酰精氨酸乙酯盐酸盐组成。本发明的有益效果为：本发明所述的果蔬消毒液,添加了由苯扎氯铵、聚六亚甲基双胍盐酸盐以及月桂酰精氨酸乙酯盐酸盐3种原料组成的杀菌活性成分,所述3种原料的复配能够显著提高杀菌效果,杀菌谱广,同时不产生耐药性,本发明对大肠杆菌、金黄色葡萄球菌、李斯特菌、果蔬腐败菌均具有良好的杀灭效果,能够有效清除蔬菜、水果表面细菌,具有杀菌效果好、安全性高、易于清洗的特点。(The invention relates to a fruit and vegetable disinfectant and a preparation method thereof, wherein the fruit and vegetable disinfectant comprises the following raw material components: the disinfectant comprises a bactericidal active ingredient, a surfactant, a humectant, a chelating agent, a pH regulator and water, wherein the bactericidal active ingredient consists of benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride. The invention has the beneficial effects that: the fruit and vegetable disinfectant disclosed by the invention is added with the bactericidal active ingredient consisting of 3 raw materials of benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride, the 3 raw materials are compounded to remarkably improve the bactericidal effect, the bactericidal spectrum is wide, and meanwhile, the disinfectant does not generate drug resistance.)

1. The fruit and vegetable disinfection solution is characterized by comprising the following raw material components: the disinfectant comprises a bactericidal active ingredient, a surfactant, a humectant, a chelating agent, a pH regulator and water, wherein the bactericidal active ingredient consists of benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride.

2. The fruit and vegetable disinfection solution as claimed in claim 1, which comprises the following raw materials in parts by weight: 0.8-1.58 parts of bactericidal active ingredient, 15-35 parts of surfactant, 0.25-1 part of humectant, 0.2-0.6 part of chelating agent, 0.02-1 part of pH regulator and 61-83 parts of water, wherein the bactericidal active ingredient comprises benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride according to the weight ratio of 0.05-0.15:0.25-1: 0.2-1.

3. The fruit and vegetable disinfection solution as claimed in claim 1, which comprises the following raw materials in parts by weight: 1.25-1.35 parts of bactericidal active ingredient, 20-23 parts of surfactant, 0.4-0.5 part of humectant, 0.3-0.5 part of chelating agent, 0.04-0.08 part of pH regulator and 74-77 parts of water, wherein the bactericidal active ingredient comprises benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride according to the weight ratio of 0.08-0.1:0.5-0.9: 0.4-0.6.

4. The disinfectant liquid as claimed in claim 1, wherein the surfactant is one or more of alkyl glycoside, cocamidopropyl betaine, cocamidopropyl hydroxysultaine, modified oil ethoxylate, and sodium lauroyl sarcosinate.

5. The fruit and vegetable disinfection solution as claimed in claim 4, wherein the surfactant is a mixture of alkyl glycoside, cocamidopropyl betaine, cocamidopropyl hydroxysultaine, modified oil ethoxylate, and sodium lauroyl sarcosinate in a weight ratio of 6:8:2:5: 1.5.

6. The fruit and vegetable disinfection solution as claimed in claim 1, wherein the humectant is urea, the chelating agent is tetrasodium ethylenediamine tetraacetate, and the pH regulator is citric acid.

7. A method for preparing the disinfectant liquid for fruits and vegetables as claimed in any one of claims 1 to 6, which comprises the following steps:

heating water, and then mixing and stirring the water with benzalkonium chloride, lauroyl arginine ethyl ester hydrochloride, polyhexamethylene biguanide hydrochloride, a surfactant, a humectant, a chelating agent and a pH regulator uniformly to obtain the fruit and vegetable disinfectant.

8. The fruit and vegetable disinfection solution as claimed in claim 7, wherein the heating is carried out at a temperature of 38-45 ℃.

9. The fruit and vegetable disinfection solution as claimed in claim 7, wherein the stirring speed is 40-50 r/min.

10. The fruit-vegetable disinfection solution as claimed in claim 7, further comprising a filtration step after the mixing and stirring are performed uniformly.

Technical Field

The invention belongs to the technical field of daily chemicals, and particularly relates to a fruit and vegetable disinfectant and a preparation method thereof.

Background

The food hazards are mainly caused by pathogenic microorganisms, toxins produced by microorganisms, chemical residues, heavy metal pollutants and the like, wherein food poisoning caused by pathogenic microorganisms is the most common phenomenon, and according to the estimation of the world health organization, 70 percent of hundreds of millions of food-borne disease patients worldwide are caused by food polluted by pathogenic microorganisms. Fresh fruits and vegetables carry various microorganisms causing diseases to human bodies, including escherichia coli, listeria, salmonella, yersinia, penicillium, aspergillus, alternaria, xanthomonas and the like, need to be thoroughly cleaned and disinfected before eating, and most of the current cleaning agents for disinfecting fruits and vegetables have a good effect of cleaning surface dirt, but the sterilization effect still needs to be further improved.

Disclosure of Invention

The invention aims to provide a fruit and vegetable disinfectant and a preparation method thereof, wherein the fruit and vegetable disinfectant not only can effectively remove dirt on the surface of fruits and vegetables, but also has a good bactericidal effect, can effectively kill common pathogenic microorganisms on the surface of the fruits and vegetables, has the characteristics of wide bactericidal spectrum, no drug resistance and easiness in cleaning, and has extremely high use safety.

The technical scheme of the invention is as follows:

a fruit and vegetable disinfectant comprises the following raw material components: the disinfectant comprises a bactericidal active ingredient, a surfactant, a humectant, a chelating agent, a pH regulator and water, wherein the bactericidal active ingredient consists of benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride. Benzalkonium chloride has the characteristic of high safety and broad-spectrum sterilization, polyhexamethylene guanidine is a bactericide with physical and chemical synergistic effects, and lauroyl arginine ethyl ester hydrochloride has effective resistance to listeria monocytogenes and has good killing effect on fruit and vegetable spoilage bacteria. The three components are compounded for use, so that the sterilizing effect can be effectively improved, the broad-spectrum sterilization is realized, meanwhile, the drug resistance is not generated, and the sterilizing agent has a good sterilizing effect on listeria monocytogenes and fruit and vegetable spoilage bacteria.

Preferably, the raw material components comprise the following components in parts by weight: 0.8-1.58 parts of bactericidal active ingredient, 15-35 parts of surfactant, 0.25-1 part of humectant, 0.2-0.6 part of chelating agent, 0.02-1 part of pH regulator and 61-83 parts of water, wherein the bactericidal active ingredient comprises benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride according to the weight ratio of 0.05-0.15:0.25-1: 0.2-1.

Preferably, the raw material components comprise the following components in parts by weight: 1.25-1.35 parts of bactericidal active ingredient, 20-23 parts of surfactant, 0.4-0.5 part of humectant, 0.3-0.5 part of chelating agent, 0.04-0.08 part of pH regulator and 74-77 parts of water, wherein the bactericidal active ingredient comprises benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride according to the weight ratio of 0.08-0.1:0.5-0.9: 0.4-0.6.

Preferably, the surfactant is one or more of alkyl glycoside, cocamidopropyl betaine, cocamidopropyl hydroxysultaine, modified oil ethoxylate and sodium lauroyl sarcosinate.

Preferably, the surfactant is a mixture of alkyl glycoside, cocamidopropyl betaine, cocamidopropyl hydroxysultaine, modified oil ethoxylate and sodium lauroyl sarcosinate in a weight ratio of 6:8:2:5: 1.5.

Preferably, the humectant is urea, the chelating agent is tetrasodium ethylenediamine tetraacetate, and the pH regulator is citric acid.

The method for preparing the fruit and vegetable disinfectant comprises the following steps:

heating water, and then mixing and stirring the water with benzalkonium chloride, lauroyl arginine ethyl ester hydrochloride, polyhexamethylene biguanide hydrochloride, a surfactant, a humectant, a chelating agent and a pH regulator uniformly to obtain the fruit and vegetable disinfectant.

Preferably, the heating is to a temperature of 38-45 ℃.

Preferably, the stirring speed is 40-50 r/min.

Preferably, the method further comprises a filtering step after the mixing and stirring are carried out uniformly.

The invention has the beneficial effects that:

the fruit and vegetable disinfectant disclosed by the invention is added with the bactericidal active ingredient consisting of 3 raw materials of benzalkonium chloride, polyhexamethylene biguanide hydrochloride and lauroyl arginine ethyl ester hydrochloride, the 3 raw materials are compounded to remarkably improve the bactericidal effect, the bactericidal spectrum is wide, and meanwhile, the disinfectant does not generate drug resistance.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention. In the following examples, 1 part by weight represents 1 g.