CN101040630B - Bleached lac nanometer fresh-keeping agent of mango - Google Patents
Bleached lac nanometer fresh-keeping agent of mango Download PDFInfo
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- CN101040630B CN101040630B CN200710065844A CN200710065844A CN101040630B CN 101040630 B CN101040630 B CN 101040630B CN 200710065844 A CN200710065844 A CN 200710065844A CN 200710065844 A CN200710065844 A CN 200710065844A CN 101040630 B CN101040630 B CN 101040630B
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- bleaching shellac
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Abstract
The invention provides a nano antistaling agent for mango, which is prepared from the following raw materials (by weight proportion): bleached purple glue aqueous solution 8.3-62.5% with a mass ratio concentration of 24%, silicon dioxide nano material 0.2-0.6%, bee glue 0.4-2.0%, toasted garlic extract 5.0-20.0%, root of tuber stemona extract 5.0-20.0%, patchouli extract 5.0-20.0%, sodium dehydroacetate 0.2-1.0%, gibberellin 50-100ppm and balancing water.
Description
Technical field
The present invention relates to a kind of antistaling agent, relate in particular to fruit and vegetable fresh-keeping agent, belong to food industrial technical field.
Background technology
The postharvest technology of fruits and vegetables that adopts both at home and abroad is broadly divided at present: the pressure-reducing fresh-keeping technology, the deepfreeze technology, modified atmosphere storage technology, the film preservation technique, radiation and electromagnetism storage technique, coating fresh-keeping technology etc., deepfreeze method wherein, the air conditioned storage method, irradiation storage method and pressure-reducing fresh-keeping technology need dispose corresponding apparatus, not only investment is big, holding cost is with high, and consumes energy, so only be applicable to large-scale preservation storehouse, the scope of application is less, and use a certain method separately and do not have the cooperation of antistaling agent, also be difficult to obtain desirable fresh-keeping effect, so these methods in use are subjected to very big restriction.Advantages such as coating fresh-keeping technology is simple, easy to use because of its manufacturing, cost is low, respond well at home and abroad are widely used.
Coating-film fresh-keeping is that fruit and vegetable surfaces is coated a skim, can prevent that not only pathogenic microorganism from infecting, but also owing to formed a small-sized controlled atmosphere chamber on the surface, suppressed the gas exchange of fruits and vegetables, reduce respiration rate, reduce water evaporates, stoped the oxidation of air, thereby kept the nutritional labeling and the color of food better.Food coating-film fresh-keeping, key are used plastics.
Lac is that lac insect colonizes in oozy a kind of resin with special nature on the certain plants, its main component is lac resin, shellac wax, lac pigment etc., have waterproof, anticorrosion, bonding force is strong, fixing property good, characteristic such as nontoxic, the utilization in many industries has long history.For lac in the application aspect the preserving fruit and vegetable utilizing, some simple lacs product of filming is arranged at present, it mainly is to have added chemical substances such as some 2.4-D, carbendazim in shellac solution, and the just application on northern fruit such as apple, pears and cedra fruits, at the fruit water conservation, protect and certain effect is being arranged aspect the look.But, do not see have more deep research to use for the fresh-keeping of tropical fruit (tree) mango especially to the improvement of lac film controlled atmosphere function, to the control of fruit morbidity rotting rate.
Mango is the first-class good fruit of typical tropical, have the title of " torrid zone fruit king ".But mango plucks that its metabolism of back is comparatively vigorous, and the fruit after-ripening is very fast, and is rotted by pathogenic bacterial infection such as anthracnose, blossom-end rot especially easily, the morbidity rotting rate is very high, the utmost point is storage tolerance not, loses seriously in the process of circulation after harvesting, and annual loss late is up to 30%-35%.Therefore, be necessary to develop effective mango fresh-keeping agent.
Summary of the invention
The object of the present invention is to provide a kind of mango with natural lac antistaling agent,, suppress fruit morbidity rotting rate in the hope of improving the controlled atmosphere function of antistaling agent with functions such as anticorrosion disease-resistant, anti-oxidant, physiology adjustings, effectively water conservation, protect look.
Technological difficulties of the present invention are: develop the bleaching shellac crude antistaling agent that is fit to mango, mainly solve the film forming of bleaching shellac film in the lac antistaling agent, improve the controlled atmosphere ability of film, make mango lac antistaling agent have functions such as anticorrosion disease-resistant, anti-oxidant, physiology adjusting, for new approach has been opened up in the development and use of lac resource, the development of mango fresh-keeping technology.
The present invention realizes by following technical proposal: a kind of bleached lac nanometer fresh-keeping agent of mango is characterized in that being made into by following raw materials by weight percentage:
Quality is 24% the bleaching shellac aqueous solution 8.3～62.5% than concentration
Silica nano material 0.2～0.6%
Propolis 0.4～2.0%
Garlic P.E 5.0～20.0%
Radix Stemonae extract 5.0～20.0%
Patchouli extract 5.0～20.0%
Sodium dehydroacetate or dehydro sodium acetate 0.2～1.0%
Gibberellin 50～100ppm
Water surplus.
Described bleached lac nanometer fresh-keeping agent of mango is prepared through following method: earlier silica nano material is joined in the suitable quantity of water, high-speed stirred 10 minutes adds bleaching shellac solution again, fully mixes, and adds all the other materials then and stirs.
The described bleaching shellac aqueous solution is by following raw materials by weight percentage:
Bleaching shellac 24%
Propane diols 8～12%
Oleic acid 5.0～6.46%
The sodium hydroxide solution that is used to regulate pH value is an amount of
Water surplus
Prepare through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that the sodium hydroxide solution of 1%-3% is regulated bleaching shellac solution pH value to 7.5-8.0 with quality than concentration, add excess water then, make the aqueous solution of bleaching shellac content 24%.
Described garlic P.E, Radix Stemonae extract and Patchouli extract obtain through the following method of prior art:
The tuber of stemona, Patchouli and garlic natural plant material are carried out following processing respectively: pulverizing → water or alcohol immersion → Soxhlet extraction → vacuum filtration → vacuum concentrates, get the extract as bacteriostatic agent separately, extract concentration is that every ml extract contains 1 gram raw material.
Described bleaching shellac, silica nano material, propolis, sodium dehydroacetate, gibberellin and the tuber of stemona, Patchouli and garlic are commercial product.
The present invention compared with prior art has following advantage and effect: the bleached lac nanometer fresh-keeping agent of mango that adopts such scheme to obtain, owing to have stronger inhibition respiration of fruits metabolism, anticorrosion disease-resistant, antioxygenic property, water-retaining property and physiological regulation function, both can improve the controlled atmosphere ability of film, suppress fruit morbidity rotting rate, the moisture and the color and luster that effectively keep fruit, can effectively solve the film forming of bleaching shellac film in the lac antistaling agent again, after mango carried out coating-film fresh-keeping, make mango at normal temperature, freshness-retained storage is 20 days under the condition of refrigerating equipment, commodity rate reaches 90%, percentage of water loss≤10%, batching in the antistaling agent is natural materials and food additives, avirulence is residual, can not cause environmental pollution, more can not be detrimental to health.
The specific embodiment
Below in conjunction with embodiment the present invention is described further, is not limited thereto but hold within the present invention.
Embodiment 1
The commercial tuber of stemona, Patchouli and garlic natural plant material are carried out following processing respectively: pulverizing → water or alcohol immersion → Soxhlet extraction → vacuum filtration → vacuum concentrates, get the extract as bacteriostatic agent separately, extract concentration is that every ml extract contains 1 gram raw material.
Commercial bleaching shellac, propane diols and oleic acid are got material by following mass percent:
Bleaching shellac 24 grams
Propane diols 12 grams
Oleic acid 6.46 grams
The sodium hydroxide solution that is used to regulate pH value is an amount of
Adding water to total amount is 100 grams
Prepare through following method: earlier 12 gram propane diols are heated to 110 ℃, adding 24 gram bleaching shellacs fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding 6.46 gram oleic acid and mix, when treating that temperature continues to reduce to 70 ℃, is that 1% sodium hydroxide solution is regulated bleaching shellac solution pH value to 7.5 with quality than concentration, adding water to total amount then is 100 grams, makes the aqueous solution of bleaching shellac content 24%.
Get material by following mass percent:
Quality is 24% the bleaching shellac aqueous solution 8.3 grams than concentration
Silica nano material 0.2 gram
Propolis 0.4 gram
Garlic P.E 20 grams
Radix Stemonae extract 20 grams
Patchouli extract 20 grams
Sodium dehydroacetate 0.2 gram
Gibberellin 50ppm
Adding water to total amount is 100 grams
Through following method prepare bleached lac nanometer fresh-keeping agent of mango: earlier silica nano material is joined in the suitable quantity of water, high-speed stirred 10 minutes adds bleaching shellac solution again, fully mixes, and adds all the other materials then and stirs.
Coating-film fresh-keeping method: at first mango is put into 0.2～1.0% citric acid solution and soaked 20 minutes, pull out, dry, film with the bleaching shellac mango fresh-keeping agent for preparing, coating method can be filmed by hand or machinery is filmed, dry then or machinery dries up, packed in cases is preserved under room temperature.
Embodiment 2
Commercial bleaching shellac, propane diols and oleic acid are got material by following mass percent:
Bleaching shellac 24 grams
Propane diols 8 grams
Oleic acid 5.0 grams
The sodium hydroxide solution that is used to regulate pH value is an amount of
Adding water to total amount is 100 grams
Prepare through following method: earlier 8 gram propane diols are heated to 110 ℃, adding 24 gram bleaching shellacs fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding 5 gram oleic acid and mix, when treating that temperature continues to reduce to 80 ℃, is that 3% sodium hydroxide solution is regulated bleaching shellac solution pH value to 8.0 with quality than concentration, adding water to total amount then is 100 grams, makes the aqueous solution of bleaching shellac content 24%.
Get material by following mass percent:
Quality is 24% the bleaching shellac aqueous solution 62.5 grams than concentration
Silica nano material 0.6 gram
Propolis 2.0 grams
Garlic P.E 5.0 grams
Radix Stemonae extract 5.0 grams
Patchouli extract 5.0 grams
Dehydro sodium acetate 1.0 grams
Gibberellin 100ppm
Adding water to total amount is 100 grams
All the other are identical with embodiment 1.
Embodiment 3
Get material by following mass percent:
Quality is 24% the bleaching shellac aqueous solution 30.3 grams than concentration
Silica nano material 0.4 gram
Propolis 2.4 grams
Garlic P.E 10.0 grams
Radix Stemonae extract 15.0 grams
Patchouli extract 8.0 grams
Sodium dehydroacetate 0.6 gram
Gibberellin 70ppm
Adding water to total amount is 100 grams
All the other are identical with embodiment 1.
Claims (2)
1. bleached lac nanometer fresh-keeping agent of mango is characterized in that being made into by following raw materials by weight percentage:
Quality is 24% the bleaching shellac aqueous solution 8.3～62.5% than concentration
Silica nano material 0.2～0.6%
Propolis 0.4～2.0%
Garlic P.E 5.0～20.0%
Radix Stemonae extract 5.0～20.0%
Patchouli extract 5.0～20.0%
Sodium dehydroacetate or dehydro sodium acetate 0.2～1.0%
Gibberellin 50～100ppm
Water surplus;
The described bleaching shellac aqueous solution is by following raw materials by weight percentage:
Bleaching shellac 24%
Propane diols 8～12%
Oleic acid 5.0～6.46%
The sodium hydroxide solution that is used to regulate pH value is an amount of
Water surplus
Prepare through following method: earlier propane diols is heated to 110 ℃, adding bleaching shellac fully stirs, after treating the glue off-bottom, when temperature is reduced to 100 ℃, adding oleic acid and mix, when treating that temperature continues to reduce to 70 ℃-80 ℃, is that the sodium hydroxide solution of 1%-3% is regulated bleaching shellac solution pH value to 7.5-8.0 with quality than concentration, add excess water then, make the aqueous solution of bleaching shellac content 24%;
Described garlic P.E, Radix Stemonae extract and Patchouli extract obtain through the following method of prior art:
The tuber of stemona, Patchouli and garlic natural plant material are carried out following processing respectively: pulverizing → water or alcohol immersion → Soxhlet extraction → vacuum filtration → vacuum concentrates, get the extract as bacteriostatic agent separately, extract concentration is that every ml extract contains 1 gram raw material.
2. bleached lac nanometer fresh-keeping agent of mango according to claim 1, it is characterized in that it prepares through following method: earlier silica nano material is joined in the suitable quantity of water, high-speed stirred 10 minutes, add bleaching shellac solution again, fully mix, add all the other materials then and stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065844A CN101040630B (en) | 2007-04-27 | 2007-04-27 | Bleached lac nanometer fresh-keeping agent of mango |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710065844A CN101040630B (en) | 2007-04-27 | 2007-04-27 | Bleached lac nanometer fresh-keeping agent of mango |
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| Publication Number | Publication Date |
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| CN101040630A CN101040630A (en) | 2007-09-26 |
| CN101040630B true CN101040630B (en) | 2010-05-19 |
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| CN200710065844A Expired - Fee Related CN101040630B (en) | 2007-04-27 | 2007-04-27 | Bleached lac nanometer fresh-keeping agent of mango |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223910B (en) * | 2008-01-17 | 2010-08-25 | 中国林业科学研究院资源昆虫研究所 | Bleaching lac nanometer preservative for pear and pear refreshing method |
| CN101341906B (en) * | 2008-09-05 | 2011-04-06 | 中国林业科学研究院资源昆虫研究所 | Apple bleached lac composite antistaling agent |
| CN101371672B (en) * | 2008-09-05 | 2011-04-06 | 中国林业科学研究院资源昆虫研究所 | Bleached shellac antistaling agent for orange |
| CN102150704B (en) * | 2011-01-05 | 2013-02-13 | 中山火炬职业技术学院 | Fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN103719252B (en) * | 2013-12-18 | 2015-07-08 | 广西科技大学 | Siraitia grosvenori water retention sterilization filming liquid and preparation method thereof |
| CN103719264B (en) * | 2013-12-18 | 2016-02-03 | 广西科技大学 | A kind of mango water retention sterilization coating liquid and preparation method thereof |
| CN103734278A (en) * | 2013-12-18 | 2014-04-23 | 广西科技大学 | Mango preservative and application method thereof |
| CN103719251B (en) * | 2013-12-18 | 2015-07-08 | 广西科技大学 | Mango preservation filming agent and preparation method thereof |
| CN103734296B (en) * | 2013-12-18 | 2015-12-02 | 广西科技大学 | A kind of mango fresh-keeping plastics and preparation method thereof |
| CN103749666B (en) * | 2013-12-18 | 2015-10-07 | 广西科技大学 | A kind of mango preservative and using method thereof |
| CN105767158B (en) * | 2014-07-21 | 2019-08-23 | 上海惠昌化工厂 | A kind of fruit freshness preserving fruit wax and preparation method thereof |
| CN108354007B (en) * | 2017-12-29 | 2021-03-23 | 河南健特生物科技集团有限公司 | Antibacterial film coating agent for preserving citrus fruits and preparation method and application thereof |
| CN113575677B (en) * | 2021-07-12 | 2023-06-16 | 百色学院 | Method for preserving and preserving postharvest mangoes and preservative thereof |
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| CN1159286A (en) * | 1997-01-31 | 1997-09-17 | 屠乐平 | Antistaling agent for fruits and vegetables and production method thereof |
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| CN1072437A (en) * | 1992-06-21 | 1993-05-26 | 中国林业科学研究院资源昆虫研究所 | A kind of production method of bleached shellac |
| CN1159286A (en) * | 1997-01-31 | 1997-09-17 | 屠乐平 | Antistaling agent for fruits and vegetables and production method thereof |
| EP1052904B1 (en) * | 1998-12-03 | 2003-10-08 | Xeda International | Post-harvest method for treating fruits and vegetables using eugenol and/or isoeugenol |
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Non-Patent Citations (4)
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