CN103461470A - Walnut green seedcase extract compound preservative as well as preparation method and application thereof - Google Patents
Walnut green seedcase extract compound preservative as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention provides a walnut green seedcase extract compound preservative as well as a preparation method and application thereof. The walnut green seedcase extract compound preservative comprises the following components in percentage by weight: 0.01-9% of walnut green seedcase extract, 0.5-3% of chitosan, 0.05-0.12% of emulsifying agent and the balance of water. The preparation method of the compound preservative comprises the following steps: respectively adding the walnut green seedcase extract and chitosan into water according to the weight percentage, and dissolving all the components; sufficiently stirring the components to be uniform; adding the emulsifying agent, and carrying out ultrasonic dispersion to obtain the walnut green seedcase extract compound preservative. The walnut green seedcase extract compound preservative prepared by using the method is used for inhibiting one or a combination of several of penicillium, alternaria, rhizopus stolonifer, botrytis cinerea and fusarium. The walnut green seedcase extract compound preservative provided by the invention is safe, efficient, stable in performance and simple in preparation process.
Description
Technical field
The present invention relates to a kind of antistaling agent and its preparation method and application, relate in particular to a kind of walnut peel extract composite preservative and its preparation method and application, belong to the postharvest technology of fruits and vegetables field.
Background technology
The rotten loss caused caused due to microorganism disease in storage after fruit is adopted is very huge, according to statistics, fresh fruit approximately has 25% to lose commodity value because rotting in transporting procedures, rotten loss after some perishable fruit are adopted is up to 30% left and right, have a strong impact on fruit quality and commodity value during storing, caused huge economic loss.
At present, controlling the postharvest fruit and vegetable topmost method of rotting is to use chemical bactericide, but uses for a long time chemical agent to be prone to anti-medicine fungus strain and drug effect is reduced, and only has the pharmaceutical quantities of increasing to control disease, thereby has increased cost.More seriously chemical agent has problem carcinogenic, teratogenesis, and higher residual toxicity is arranged, and the countries such as the U.S., Japan, France have forbidden the fresh-keeping middle use chemical bactericide of fruit storage after adopting.Therefore seeking safe, nontoxic, effective control adopts the rotten method of rear fruit and becomes the task of top priority.
In order to address the above problem, people have strengthened the exploitation dynamics to bio-preservative, and plant source preservative enjoys attention as the important component part of bio-preservative, and the R & D Report of plant source preservative is all arranged both at home and abroad.
This wherein, owing to being rich in multiple bioactive ingredients in green peel of walnut as tannin (tannin) class, flavonoids, alkaloids, Anthraquinones, Coumarins etc., separately contains the materials such as polysaccharide, organic acid, amino acid, protein.Tannin based in green peel of walnut and polyphenol compound, Anthraquinones, Coumarins have stronger restraining and sterilizing bacteria effect, Many researchers is launched research to the insecticidal action of walnut peel extract, to the biological pesticide that obtains a kind of efficient, safe, nontoxic, selective height, insect is not developed immunity to drugs.But achievement in research only limits to experimental stage, not apply on a large scale, most green peel of walnut still is used as discarded object and throws away, and not only can cause the great wasting of resources, also can serious environment pollution.If the active principle to green peel of walnut is fully utilized, not only can protection of the environment can also increase orchard worker's income.
Summary of the invention
In order to address the above problem, main purpose of the present invention is to provide a kind of walnut peel extract composite preservative, by walnut peel extract and shitosan are combined, prepare a kind of walnut peel extract composite preservative of safe, efficient, stable performance.
The present invention also aims to provide a kind of preparation method of walnut peel extract composite preservative, this preparation method's production technology is simple and with low cost.
The present invention also aims to provide a kind of application of walnut peel extract composite preservative.
In order to achieve the above object, at first the present invention provides a kind of walnut peel extract composite preservative, wherein, by weight percentage, this walnut peel extract composite preservative comprises: walnut peel extract 0.01-9%, shitosan 0.5-3%, emulsifying agent 0.05-0.12%, surplus is water.
Walnut peel extract composite preservative provided by the present invention, preferred, the average viscosity molecular weight of described shitosan is 30000.
According to the specific embodiment of the invention scheme, preferred, the emulsifying agent that walnut peel extract composite preservative provided by the present invention adopts is surfactant; Preferred, above-mentioned surfactant is Tween 80.
Walnut peel extract composite preservative provided by the present invention, preferred, the extraction step of described walnut peel extract comprises:
Step 1: the rascal of bright walnut is peeled, pulverize under-30 ℃ to-50 ℃, then in 10Pa to 50Pa vacuum ,-35 ℃, to the temperature of-55 ℃, carry out the freeze drying processing, sieve, obtain green peel of walnut dry powder;
Step 2: green peel of walnut dry powder is added to and extracts in still, add extractant, soak 12h to 24h, obtain solidliquid mixture, the solid-liquid ratio of green peel of walnut dry powder and extractant is 1g:(6-10) mL;
Step 3: the solidliquid mixture under the vacuum of 30kPa to 50kPa, step 2 obtained carries out suction filtration, then at the vacuum of 20kPa to 40kPa, the temperature of 45 ℃ to 55 ℃, filtrate is carried out to decompression distillation, reclaim extractant, obtain the concentrate of 20% solids content, i.e. described walnut peel extract.
In said extracted method provided by the present invention, preferred, the step 1 screen cloth used that sieves is 30 to 100 purpose screen clothes; Preferred, above-mentioned screen cloth is 30 to 60 purpose screen clothes.
In said extracted method provided by the present invention, preferred, described extractant is one or several the combination in ethanol, butanols, acetoneand ethyl acetate etc.
The present invention also provides the preparation method of walnut peel extract composite preservative, and it comprises the steps:
Step 1: add walnut peel extract, shitosan respectively in water by weight percentage, dissolve;
Step 2: the mixture after above-mentioned dissolving is continued under 200 to 400rpm/min rotating speed stir 30min to 60min, be stirred well to evenly, obtain the homogeneous mixture;
Step 3: add emulsifying agent in above-mentioned homogeneous mixture, under the frequency of 20kHz to 40kHz, ultrasonic wave disperses 30min to 60min, obtains described walnut peel extract composite preservative.
The present invention also provides the application of above-mentioned walnut peel extract composite preservative, and this walnut peel extract composite preservative is for suppressing one or more the combination of Penicillium notatum, interlinkage spore, rhizopus stolonifer, Botrytis cinerea and sickle-like bacteria.
The application of walnut peel extract composite preservative provided by the present invention, preferred, be fruit to be put into to antistaling agent soak 0.5min to 5min, pull out, after drying, put into fresh-keeping holding tray, be covered with preservative film, at room temperature storage can reach fresh-keeping purpose.
It is primary raw material that walnut peel extract composite preservative provided by the present invention be take walnut peel extract and shitosan, through mixing.Walnut peel extract composite preservative provided by the present invention, preparation method and application thereof are compared and are had following advantage with existing postharvest fruit and vegetable antistaling agent:
1, raw material wide material sources of the present invention, green peel of walnut wide material sources not only wherein, and also its extract is without any side effects, and soluble in water, when edible, only need get final product with a clear water wash clean.
2, the All Pure Nature antistaling agent that the present invention makes has longer fresh keeping time, because be added with shitosan, therefore can effectively prevent the fruit moisture loss.
3, technique of the present invention is simple, with low cost.
4, the present invention can be good at suppressing by resulting composite preservative that walnut peel extract and shitosan are effectively combined the breeding that fruit is adopted rear microorganism, there is good film forming simultaneously, can control the fruit moisture loss, extend the storage time of fruit, through evidence, walnut peel extract composite preservative provided by the present invention is to muskmelon, the main pathomycete produced in the multiple fruit vegetables storing process such as pomegranate and tomato is as Penicillium notatum (Penicillium citrinu), rhizopus stolonifer (Rhizopus stolonifer), Botrytis cinerea (Botryis Cinerea), sickle-like bacteria (Fusarium oxysporum) and interlinkage spore (Alternaria) have good inhibitory action.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and beneficial effect being had more clearly, now technical scheme of the present invention is carried out to following detailed description, but but can not be interpreted as the restriction to practical range of the present invention.
Embodiment 1
The fungistatic effect contrast test of walnut peel extract and walnut peel extract composite preservative following (employing growth rate method):
For trying bacterial classification: Penicillium notatum (Penicillium citrinu), rhizopus stolonifer (Rhizopus stolonifer), Botrytis cinerea (Botryis Cinerea), sickle-like bacteria (Fusarium oxysporum) and interlinkage spore (Alternaria);
Adopt the PDA potato culture, meet the GB4789.28-94 standard.
The preparation of walnut peel extract: by green peel of walnut dry powder according to 1g:(6-10) mL, ethanol water with 50% to 80% is extractant, soak and extract twice under room temperature, each 1 hour, merge extract, then will again be dissolved in standby in distilled water (solid-liquid ratio is respectively 1:4 to 1:8) after the extract rotary evaporation.
The preparation of composite preservative: above-mentioned green peel of walnut sample and chitosan solution, emulsifying agent are dissolved according to following formula: walnut peel extract concentrate 0.01 to 9.00%, shitosan 0.5 to 3%, emulsifying agent 0.05 to 0.12%, surplus is water, percentage by weight.
First by walnut peel extract, in 45 ℃ are dissolved in distilled water, (mass concentration is 0.01 to 9.00%, it is 30 to 45 ℃ that temperature after dissolving is controlled), under 20 to 40kHz frequency, ultrasonic dissolution 10 is to 20min, then the ratio that the chitosan solution that is 0.5 to 3% by concentration is 1:1 according to volume ratio is mixed; Finally adding emulsifier tween 80(mass concentration is 0.05 to 0.12%), then mixed liquor is added to thermal agitation (temperature is 30 to 45 ℃, and stir speed (S.S.) is 200 to 400rpm/min), it is 20 to 40kHz that ultrasonic wave disperses 30 to 60min(supersonic frequencies).
Process of the test: under aseptic condition, get the 1mL sample respectively with after the PDA potato culture of the 9mL of sterilizing mixes, pouring diameter into is in the 9cm culture dish, shakes up gently, makes and is with malicious culture medium, each concentration all to repeat 3 times; Contrast adds the sterilized water of equivalent, after solidifying, with the card punch of diameter 6mm, cultured, for examination fungus colony edge, cuts the bacterium cake, reversal connection is in culture dish, observed result after 28 ℃ of cultivation 72h, measure bacterium colony expansion diameter by the right-angled intersection method, and be calculated as follows mycelial growth inhibition rate:
Mycelial growth inhibition rate (%)=[(contrast colony diameter-processing colony diameter)/(contrast colony diameter-0.6)] * 100%.
Result of the test: Antibacterial Activity the results are shown in Table 1-4.
Table 1 walnut peel extract is to 5 kinds of inhibitory action for examination bacterial classification mycelial growth
Annotate: in table, data are average ± standard deviation.With different letter representation significant differences after column data (P<0.05, DuncanShi duncan's new multiple range method).
Table 2 walnut peel extract supplies the inhibiting virulence equation of examination bacterial classification mycelial growth to 5 kinds
| For the examination bacterial classification | The virulence equation | Coefficient correlation | EC 50/mg·ml -1 | EC 95/mg·ml -1 |
| Penicillium notatum | Y=4.3291X-0.3030 | 0.9681 | 9.8142 | 13.1453 |
| Sickle-like bacteria | Y=3.8112X+0.2291 | 0.8968 | 10.1964 | 30.6422 |
| Botrytis cinerea | Y=4.6550X-0.0201 | 0.9087 | 17.2737 | 24.1924 |
| Rhizopus stolonifer | Y=4.3221X+0.0981 | 0.9481 | 11.6085 | 20.5125 |
| The interlinkage spore | Y=4.2729X+0.1468 | 0.9288 | 8.2892 | 24.4218 |
Table 3 walnut peel extract composite preservative is to 5 kinds of inhibitory action for examination bacterium mycelial growth
Annotate: in table, data are average ± standard deviation.With different letter representation significant differences after column data (P<0.05, DuncanShi duncan's new multiple range method).
Table 4 walnut peel extract composite preservative is to 5 kinds of inhibiting virulence equations for examination bacterium mycelial growth
| For the examination bacterial classification | The virulence equation | Coefficient correlation | EC 50/mg·ml -1 | EC 95/mg·ml -1 |
| Penicillium notatum | 3.7301x+0.2082 | 0.9773 | 9.176 | 19.071 |
| Sickle-like bacteria | 3.5510x+0.3453 | 0.8924 | 4.393 | 18.422 |
| Botrytis cinerea | 4.2591x+0.1219 | 0.9409 | 11.822 | 23.453 |
| Rhizopus stolonifer | 4.1509x+0.1119 | 0.9426 | 9.262 | 20.416 |
| The interlinkage spore | 4.7654x+0.1390 | 0.9302 | 7.156 | 19.932 |
Result of the test shows: walnut peel extract has good fungistatic effect to main several pathomycetes of several postharvest fruit and vegetables, and the antibiotic concentration that requires is low, known by above-mentioned contrast test, obviously strengthened the inhibitory action to pathogen with the walnut peel extract composite preservative of concentration.
Embodiment 2
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract is 3%, shitosan is 1%, Tween 80 is 1%, distilled water is 95%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, the preparation of walnut peel extract in all-natural plant composite preservative
The rascal of bright walnut is peeled, pulverize under-30 ℃ to-40 ℃, at 18Pa vacuum, the temperature of-50 ℃, carry out the freeze drying processing, obtain green peel of walnut dry powder;
Get 150g green peel of walnut dry powder and cross 40 purpose mesh screens, with extractant (80% ethanolic solution) 2000mL, soak 12 to 24h, obtain solidliquid mixture;
By solidliquid mixture suction filtration under the 40kPa vacuum condition, get filtrate decompression distillation under the vacuum of 30kPa, 45 ℃ of conditions, reclaim extractant, obtain the concentrated grease that contains 20% solids content, be walnut peel extract.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 40min under the rotating speed of 280rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 30kHz, ultrasonic wave disperses 30min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
Select outward appearance neat, put into above-mentioned walnut peel extract composite preservative (antistaling agent of 2000mL can steep a muskmelon or 4 pomegranates) immersion 0.5 to 5min without muskmelon and the pomegranate of disease and pest and mechanical damage, pull out, after drying, put into fresh-keeping holding tray, be covered with preservative film, at room temperature store.Concrete fruit freshness preserving result of the test is as shown in table 5 and table 6.
Embodiment 3
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract is 4%, shitosan is 1%, Tween 80 is 1%, distilled water is 94%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 30min under the rotating speed of 300rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 40kHz, ultrasonic wave disperses 40min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 4
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract 5%, shitosan 1%, Tween 80 are 1%, distilled water 93%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 50min under the rotating speed of 350rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 20kHz, ultrasonic wave disperses 45min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 5
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract 6%, shitosan 1%, Tween 80 are 1%, distilled water 92%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 35min under the rotating speed of 240rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 25kHz, ultrasonic wave disperses 40min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 6
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract is 8%, shitosan is 0.5%, tween be 80 be 1%, distilled water is 90.5%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 30min under the rotating speed of 260rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 20kHz, ultrasonic wave disperses 30min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 7
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract 8%, shitosan 1%, Tween 80 are 1%, distilled water 90%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 60min under the rotating speed of 340rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 35kHz, ultrasonic wave disperses 40min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 8
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract is 8%, shitosan is 1.5%, Tween 80 is 1%, distilled water is 89.5%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 35min under the rotating speed of 240rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 40kHz, ultrasonic wave disperses 60min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Embodiment 9
The present embodiment provides a kind of walnut peel extract composite preservative, and by weight percentage, this walnut peel extract composite preservative contains: walnut peel extract 8%, shitosan 2%, Tween 80 are 1%, distilled water 89%.
By following steps, prepared by above-mentioned walnut peel extract composite preservative:
1, in the walnut peel extract composite preservative preparation method of walnut peel extract with embodiment 2.
2, the preparation of walnut peel extract composite preservative
Press column weight amount proportioning by walnut peel extract, shitosan, with distilled water, dissolve, continue to stir 30min under the rotating speed of 280rpm/min, be stirred well to evenly, then add emulsifier tween 80, under the frequency of 35kHz, ultrasonic wave disperses 45min, obtains the walnut peel extract composite preservative of homogeneous.
The fruit freshness preserving test:
The fruit freshness preserving test is with embodiment 2.
Evidence, under normal temperature (20 to 25 ℃) condition, the muskmelon of the walnut peel extract composite preservative prepared through interpolation embodiment and pomegranate are after 30 days, contrast and compare with the blank group, the reduction degree of rotting rate is respectively more than 45% and 50%, can also slow down the loss of muskmelon and pomegranate moisture, keep the quality of muskmelon and pomegranate, improve its commodity simultaneously.Above eight embodiment antistaling agents to the fresh-keeping effect of two kinds of fruits in Table 5, table 6.
The fresh-keeping effect of table 5 walnut peel extract composite preservative to muskmelon
| Process | Weight-loss ratio (%) | Rotting rate (%) | Flavor variations |
| Embodiment 2 | 7.08 | 11.23 | Completely filled fruit, glossiness is better, and pulp is fragrant and sweet |
| Embodiment 3 | 8.94 | 10.40 | Fruit is fuller, and glossiness is better, and pulp is fragrant and sweet |
| Embodiment 4 | 9.41 | 9.56 | Fruit slightly has wrinkle to damage, and glossiness is better, and pulp is fragrant and sweet |
| Embodiment 5 | 9.40 | 8.61 | Pulp is comparatively full, and glossiness is good, and pulp is fragrant and sweet |
| Embodiment 6 | 8.42 | 8.53 | Completely filled fruit, glossiness is best, and pulp is fragrant and sweet |
| Embodiment 7 | 10.65 | 10.20 | Fruit has shrinkage a little, and glossiness is darker, and pulp is fragrant and sweet |
| Embodiment 8 | 10.63 | 10.40 | Fruit is fuller, and glossiness is darker, and pulp is fragrant and sweet |
| Embodiment 9 | 11.34 | 11.50 | The fruit shrinkage is more serious, and glossiness is darker, and the pulp taste is partially light |
| Blank group (CK) | 15.4 | 49.57 | The fruit shrinkage is serious, and fruit goes rotten more, and the pulp taste is partially light |
The fresh-keeping effect of table 6 walnut peel extract composite preservative to pomegranate
| Process | Weight-loss ratio (%) | Rotting rate (%) | Flavor variations |
| Embodiment 2 | 7.83 | 10.27 | Fruit is fuller, and glossiness is better, and pulp is fragrant and sweet |
| Embodiment 3 | 8.94 | 10.14 | Fruit slightly has shrinkage, and glossiness is better, and pulp is fragrant and sweet |
| Embodiment 4 | 9.52 | 9.46 | Fruit is fuller, and glossiness is better, and pulp is fragrant and sweet |
| Embodiment 5 | 7.34 | 8.01 | Completely filled fruit, glossiness is best, and pulp is fragrant and sweet |
| Embodiment 6 | 8.04 | 7.92 | Completely filled fruit, glossiness is good, and pulp is fragrant and sweet |
| Embodiment 7 | 10.87 | 11.34 | Fruit has shrinkage a little, and glossiness is darker, and pulp is fragrant and sweet |
| Embodiment 8 | 9.52 | 9.46 | Completely filled fruit, glossiness is darker, and pulp is fragrant and sweet |
| Embodiment 9 | 11.35 | 11.65 | The fruit shrinkage is more serious, and glossiness is darker, and the pulp taste is partially light |
| Blank group (CK) | 13.21 | 56.87 | The fruit shrinkage is serious, and fruit goes rotten more, and the pulp taste is partially light |
Known according to above-mentioned test, the walnut peel extract composite preservative pathomycete main to postharvest fruit and vegetable has significant inhibition, and muskmelon and pomegranate are had to good fresh-keeping effect.
Claims (9)
1. a walnut peel extract composite preservative, is characterized in that, by weight percentage, this walnut peel extract composite preservative comprises: walnut peel extract 0.01-9%, and shitosan 0.5-3%, emulsifying agent 0.05-0.12%, surplus is water.
2. walnut peel extract composite preservative according to claim 1, is characterized in that, the average viscosity molecular weight of described shitosan is 30000.
3. walnut peel extract composite preservative according to claim 1, is characterized in that, described emulsifying agent is surfactant.
4. walnut peel extract composite preservative according to claim 3, is characterized in that, described surfactant is Tween 80.
5. walnut peel extract composite preservative according to claim 1, is characterized in that, the extraction step of described walnut peel extract comprises:
Step 1: the rascal of bright walnut is peeled, pulverize under-30 ℃ to-50 ℃, then in 10Pa to 50Pa vacuum ,-35 ℃, to the temperature of-55 ℃, carry out the freeze drying processing, sieve, obtain green peel of walnut dry powder;
Step 2: green peel of walnut dry powder is added to and extracts in still, add extractant, soak 12h to 24h, obtain solidliquid mixture, the solid-liquid ratio of green peel of walnut dry powder and extractant is 1g:(6-10) mL;
Step 3: the solidliquid mixture under the vacuum of 30kPa to 50kPa, step 2 obtained carries out suction filtration, then at the vacuum of 20kPa to 40kPa, the temperature of 45 ℃ to 65 ℃, filtrate is carried out to decompression distillation, reclaim extractant, obtain the concentrate of 20% solids content, i.e. described walnut peel extract.
6. walnut peel extract composite preservative according to claim 5, is characterized in that, the step 1 screen cloth used that sieves is 30-100 purpose screen cloth.
7. walnut peel extract composite preservative according to claim 5, is characterized in that, described extractant is one or several the combination in ethanol, butanols, acetoneand ethyl acetate.
8. the preparation method of the described walnut peel extract composite preservative of claim 1-7 any one, it comprises the steps:
Step 1: add walnut peel extract, shitosan respectively in water by weight percentage, dissolve;
Step 2: continue to stir 30min to 60min under 200 to 400rpm/min rotating speed, be stirred well to evenly;
Step 3: add emulsifying agent, under the frequency of 20kHz to 40kHz, ultrasonic wave disperses 30min to 60min, obtains described walnut peel extract composite preservative.
9. the application of the described walnut peel extract composite preservative of claim 1-7 any one, it is characterized in that, described walnut peel extract composite preservative is for suppressing one or more the combination of Penicillium notatum, interlinkage spore, rhizopus stolonifer, Botrytis cinerea and sickle-like bacteria.
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| CN106742198A (en) * | 2016-11-30 | 2017-05-31 | 蚌埠市众星蔬果科技专业合作社联合社 | Fresh-keeping anticollision packing method during a kind of pear transport |
| CN108576210A (en) * | 2018-05-04 | 2018-09-28 | 佛山市瑞生海特生物科技有限公司 | A kind of environment friendly preservation film and preparation method thereof for watermelon |
| CN110256708A (en) * | 2019-06-29 | 2019-09-20 | 华南理工大学 | A kind of edible refrigeration aquatic products preservative film and the preparation method and application thereof using green peel of walnut production |
| CN110973239A (en) * | 2019-12-03 | 2020-04-10 | 天津科技大学 | Preservative solution for preventing grape fruits from rotting and preparation method and preservative paper thereof |
| CN114794225A (en) * | 2022-05-19 | 2022-07-29 | 新疆农业大学 | Preservative solution containing walnut green husk polyphenol and preparation method and application thereof |
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| CN106400474A (en) * | 2016-09-21 | 2017-02-15 | 东莞市联洲知识产权运营管理有限公司 | High-extraction rate green walnut peel multifunctional finishing agent and preparation method thereof |
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| CN106742198A (en) * | 2016-11-30 | 2017-05-31 | 蚌埠市众星蔬果科技专业合作社联合社 | Fresh-keeping anticollision packing method during a kind of pear transport |
| CN106742198B (en) * | 2016-11-30 | 2019-06-11 | 蚌埠市众星蔬果科技专业合作社联合社 | Fresh-keeping anticollision packing method during a kind of transport of pear |
| CN108576210A (en) * | 2018-05-04 | 2018-09-28 | 佛山市瑞生海特生物科技有限公司 | A kind of environment friendly preservation film and preparation method thereof for watermelon |
| CN110256708A (en) * | 2019-06-29 | 2019-09-20 | 华南理工大学 | A kind of edible refrigeration aquatic products preservative film and the preparation method and application thereof using green peel of walnut production |
| CN110973239A (en) * | 2019-12-03 | 2020-04-10 | 天津科技大学 | Preservative solution for preventing grape fruits from rotting and preparation method and preservative paper thereof |
| CN114794225A (en) * | 2022-05-19 | 2022-07-29 | 新疆农业大学 | Preservative solution containing walnut green husk polyphenol and preparation method and application thereof |
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