【Product name】: Propolis extract

【Specifications】: Total flavonoids 5-20%

【Appearance】: yellowish brown or dark brown

【CBNumber】: CB4345466

【Detection method】：UV

【application】:

1. Preservation of poultry eggs. Apply the ethanol extract of propolis evenly on the poultry eggs, which can regulate the respiration in the eggs, inhibit water evaporation, and prevent the invasion of external microorganisms, thereby stabilizing the internal environment of the eggs and preserving their freshness. According to reports, at room temperature of 22 to 32°C, duck eggs treated with propolis mass fractions of 6%, 10%, and 14.5% can be stored for 80 days; duck eggs treated with propolis mass fraction of 8.5% can be stored for 90 to 90 days. 100d.

2. Preservation of aquatic products Propolis ethanol extract can reduce the number of bacteria in aquatic products and has a good preservative effect on fish and shrimp, so that the low-temperature preservation time of fish and shrimp meat can be greatly extended. 48 hours after the shrimp is caught, the head, tail and limbs turn black, deteriorate and smell. After treatment with propolis ethanol extract, the storage period of the shrimp body is extended by 2 to 3 times. It is safe and non-toxic, and can maintain the original moisture and quality of aquatic products. And the flavor remains unchanged.

3. Preservation of meat products Tang Fengxia and others conducted a preliminary study on the effect of propolis on pork preservation. Pork preserved with 8% propolis liquid can still remain fresh after 36 hours. The muscles are red and the fat is white. Hydrogen sulfide, volatile base nitrogen, and Oxidase and other indicators are in line with the national first-class fresh meat standards. Qi Yongyan's treatment of pork with 0.024% propolis ethanol extract can have a better preservative effect, delaying corruption for nearly 15 days compared with the control. At the same time, Chemicalbook's concentration will not affect the taste and color of the pork.

4. Preservation of dairy products EL Nawawy et al. added 0.1% propolis before sterilization at 90°C for 5 minutes, which can extend the shelf life to 10 days. Moreover, propolis can significantly inhibit the proliferation of yeast in yogurt. When 0.1% propolis is added, the shelf life is half longer than that of the control group. , while not affecting the quality of the dairy products themselves. Dieb et al. from Egypt studied the inhibitory effect of propolis on bacteria and fungi in cheese and found that propolis extract brushed on the surface of cheese, whether packaged or not, can effectively inhibit Escherichia coli, Aspergillus versicolor, Bacillus subtilis, and salivary chains. cocci, Staphylococcus aureus and Micrococcus, the antibacterial effect is more obvious than that of Streptococcus lactis and ordinary antibiotics, and the cheese treated with propolis liquid tastes better than that of untreated cheese.

5. Fruit and vegetable preservation Propolis, as a biological preservative, can be used directly, indirectly or in combination with cold storage to store and preserve various fruits and vegetables. It can better maintain the luster, color and taste of fruits and vegetables, especially in reducing water loss on the surface of fruits and vegetables. And the effect is obvious in reducing the decay rate. Vegetables sprayed with propolis ethanol solution can significantly delay their wilting, yellowing and decay time, and have a good taste. Propolis extract was applied to the prevention and control of apple rot, and it was found that the control effect was much stronger than that of commonly used chemical agents such as benzimidazole, benletol, and carbendazim.