| 摘要 |
PURPOSE:To obtain the titled fungicide having excellent fungicidal activity and free of disagreeable odor to cause the adverse effect to the taste of a food, by adding acetic acid to the essence of KUMAZASA (Sasa albo-marginata, a kind of striped bamboo) extracted from the leaf and stalk of KUMAZASA, adjusting the pH of the obtained mixture having a specific composition with NaOH, and adding ethanol to the liquid. CONSTITUTION:Ethanol is added to the crushed leaves and stalks of KUMAZASA to extract the KUMAZASA essence. Acetic acid is added to the extract to obtain a mixed liquid having a solid concentration of KUMAZASA essence of 0.3-5g/100ml and an acetic acid concentration of 5-20g/100ml. After adjusting the pH of the mixed liquid to about 6.5 with NaOH, the liquid is added with ethanol to obtain the objective food fungicide having an ethanol concentration of 40-75g/100ml.
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