CN103478232A - Carvacrol slow release preservative and preparation method thereof - Google Patents
Carvacrol slow release preservative and preparation method thereof Download PDFInfo
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- CN103478232A CN103478232A CN201310436851.6A CN201310436851A CN103478232A CN 103478232 A CN103478232 A CN 103478232A CN 201310436851 A CN201310436851 A CN 201310436851A CN 103478232 A CN103478232 A CN 103478232A
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Abstract
The invention belongs to the field of food processing preservation technology and particularly relates to carvacrol slow release preservative which is prepared from Beta-cyclodextrin and carvacrol in a clathration manner, wherein the mass ratio of the Beta-cyclodextrin to the carvacrol is (7:1)-(10:1). The invention further provides a preparation method of the carvacrol slow release preservative. The carvacrol slow release preservative, provided by the invention, is safe and environmentally friendly, can prolong the refreshing time of berries by more than 30% compared with a common low-temperature storage method, and effectively solves the problems that carvacrol liquid is inconvenient to use, and has greater smell and short action time during the storage process of berries. The preparation method is simple and easy to operate.
Description
Technical field
The invention belongs to the preservation technique field in food processing, particularly a kind of carvacrol slow-release preservative for berry storage and preparation method thereof.
Background technology
China's berry aboundresources, development trend has faster appearred in the berries such as red bayberry, mulberry fruit, raspberry and strawberry at present.Berry is one of indispensable fruit in people's daily life, and it contains abundant carbohydrate, organic acid, vitamin and anthocyanin, thereby becomes the important nutrient source of the mankind.The berry pericarps such as red bayberry, mulberry fruit, raspberry, strawberry are thin, storage property is poor, the mature period high temperature and rainy, and picking time is short, adopts rear loss and can reach 30-50%.It is a global problem that berry is adopted rear loss, has caused worldwide very big concern.Cause the reason of berry duration of storage loss to may be summarized to be self physiological activity impact and two aspects of extraneous injury.The moisture of berry is high, and pericarp is thin, and the various factors such as easily being mechanically damaged all can affect the activity of berry post-harvest physiology directly or indirectly, provides advantage for pathogenic microorganism infects simultaneously, thereby increases the weight of to adopt rear loss.At present for berry, fresh-keeping means, except cold storing and fresh-keeping, also have air conditioned storage, chemical preservative, irradiation is fresh-keeping, high-voltage electrostatic field is fresh-keeping etc., and wherein antistaling agent is a kind of simple and effective mode.
For a long time, chemical preservative fruits and vegetables after control is adopted rot and delay to adopt after fruits and vegetables play an important role aspect old and feeble.Yet, along with the raising of people's quality of life, the problem such as residual of chemical preservative more and more causes people's attention.In the whole world, advocate today of greenization, the problems such as environmental pollution, residues of pesticides and the resistance to the action of a drug of biogenic preservative because not having the chemical preservation antistaling agent to bring, receive people's concern day by day.
Plants essential oil is that the class extracted from plant has aromatic odor, and has certain volatile oily liquids general name.Many plants essential oils are to belong to the natural perfume material component, and usually using plants essential oil as " it is generally acknowledged safe material ", (Generally Recognized As Safe, GRAS) used U.S. FDA.Because plants essential oil has good antibacterial and antioxidation activity, receive domestic and international researcher's concern.Early-stage Study finds that plants essential oil---carvacrol has fresh-keeping effect preferably to berry, and to maintaining berry quality, suppressing goes mouldy has remarkable effect.Carvacrol is the extract of plant wild marjoram, and the colourless oil liquid of thymol smell is arranged, and has certain volatility, in laboratory, usually adopts directly stifling mode to carry out Preservation Treatment to berry.But, in actual production and transportation, carvacrol liquid is easily poured down or forth, use inconvenience, action time is short; And carvacrol has certain penetrating odor, easily berry is produced to harmful effect, limited its use in actual production.
Summary of the invention
The purpose of this invention is to provide a kind of antistaling agent that natural essential oil-carvacrol is main component of take.Use the problems such as inconvenience, taste are large, action time is short for carvacrol liquid in the berry storage, adopt cyclodextrin to carry out embedding to it, liquid rotating is turned to solid, play the effect of slowly-releasing simultaneously, extend the carvacrol volatilization time, the increasing action effect, shelter bad smell, for the berry storage provides a kind of safe, efficient crude antistaling agent, play and extend the berry postharvest storage time, reduce the effect of adopting rear loss.
For realizing the object of the invention, the inventor provides following technical scheme:
A kind of carvacrol slow-release preservative, made by the beta-cyclodextrin inclusion compound carvacrol, and beta-schardinger dextrin-and carvacrol mass ratio are 7: 1～10: 1.
Carvacrol in the present invention can extract from plant, also can directly buy the food stage carvacrol; Beta-schardinger dextrin-is the food stage beta-schardinger dextrin-.
The inventor studies the carvacrol essential oil at multiple berry storage effects such as red bayberry, mulberries, finds that carvacrol has good control effect to hardness, solubility solid, organoleptic quality, the mould variability of berry.Carvacrol, from the plant wild marjoram, has very high security, therefore can be used as berry crude antistaling agent of new generation and uses.
In slow-release preservative of the present invention, carvacrol has efficient bacteriostasis property and the good fruit quality effect that maintains, the cone tubular compound that beta-schardinger dextrin-is comprised of 7 D-glucopyranoses, and its outer rim is hydrophilic and inner chamber has hydrophobicity.The present invention utilizes beta-schardinger dextrin-that the hydrophobic binding position is provided, and carvacrol is carried out to inclusion, thereby produces slow release effect, has increased action time and the effect of carvacrol, can make the berry freshness date extend more than 30%, and successful is better than common cryopreservation method.
As preferred version, according to a kind of carvacrol slow-release preservative of the present invention, wherein, described carvacrol slow-release preservative is for the berry fresh-retaining preserving.The berry kind includes but not limited to red bayberry, mulberries, raspberry etc.Slow-release preservative of the present invention, can be used for fresh-keeping as in the logistics storages such as red bayberry, mulberries of fresh berry, technique for applying is as follows: select maturation, healthy fruit, after precooling, pack in frame of plastic, put into the slow-release preservative of the present invention of venting bags encapsulation, utilize the carvacrol volatility to carry out fresh-keeping, and whole frame Fruit is packed to tying with the PE film, be placed in freezer storage or transportation.
As preferred version, according to a kind of carvacrol slow-release preservative of the present invention, wherein, described slow-release preservative consumption, count 0.2-0.5% with the berry quality.
As preferred version, according to a kind of carvacrol slow-release preservative of the present invention, wherein, described slow-release preservative is carvacrol-Benexate Hydrochloride, after venting bags encapsulates or after compressing tablet, uses.
The present invention also provides a kind of preparation method of above-mentioned carvacrol slow-release preservative, comprising:
Beta-schardinger dextrin-is added in the hot water of 50-80 ℃ and dissolve, the ratio that is 7: 1～10: 1 in beta-schardinger dextrin-and carvacrol mass ratio under stirring condition adds carvacrol, is stirred to oil phase and disappears; Then by the solution cooled and filtered, 4 ℃ of cold water flush solids, obtain white carvacrol-Benexate Hydrochloride after vacuum drying.
The gained inclusion compound encapsulates with venting bags, under the cryogenic seal condition, deposits.
As preferred version, according to the preparation method of a kind of carvacrol slow-release preservative of the present invention, wherein, described solution cooled and filtered is filtered after referring to solution being put into to 4 ℃ of cooling 12h of refrigerator.
The invention has the beneficial effects as follows:
Carvacrol and beta-schardinger dextrin-that 1 slow-release preservative of the present invention adopts are natural materials, and safety non-toxic and does not produce harmful material after berry contacts, and security is better than the antistaling agent of current use.
2 slow-release preservatives of the present invention are embedded in liquid carvacrol in solid-state beta-schardinger dextrin-, can adopt the occupation modes such as compressing tablet, encapsulation, easy to operate.In actual production, due to situations such as carryings, can't use liquid carvacrol, so antistaling agent of the present invention has practical value preferably, be applicable to the berry storage of various scales.
The accompanying drawing explanation
Fig. 1 is the impact of different disposal on mould variability in the stalwart red bayberry storage in east.
The specific embodiment
Below in conjunction with embodiment, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is commonly used.If without specializing, the method that embodiment adopts is this area current techique.
Embodiment 1
The 10g beta-schardinger dextrin-is added in 80 ℃ of hot water of 500mL and dissolves, add the 1.4g carvacrol, be stirred to oil phase and disappear.After solution is put into to 4 ℃ of cooling 12h of refrigerator, filter, 4 ℃ of water rinse solid, obtain white carvacrol-Benexate Hydrochloride after the vacuum drying chamber drying.The gained inclusion compound encapsulates with venting bags, under the cryogenic seal condition, deposits.
The 10g beta-schardinger dextrin-is added in 60 ℃ of hot water of 500mL and dissolves, add the 1.3g carvacrol, be stirred to oil phase and disappear.After solution is put into to 4 ℃ of cooling 12h of refrigerator, filter, 4 ℃ of water rinse solid, obtain white carvacrol-Benexate Hydrochloride after the vacuum drying chamber drying.The gained inclusion compound encapsulates with venting bags, under the cryogenic seal condition, deposits.
Embodiment 3
The 10g beta-schardinger dextrin-is added in 80 ℃ of hot water of 500mL and dissolves, add the 1.0g carvacrol, be stirred to oil phase and disappear.After solution is put into to 4 ℃ of cooling 12h of refrigerator, filter, 4 ℃ of water rinse solid, obtain white carvacrol-Benexate Hydrochloride after the vacuum drying chamber drying.The gained inclusion compound encapsulates with venting bags, under the cryogenic seal condition, deposits.
The application of experimental example 1 carvacrol slow-release preservative of the present invention in the red bayberry storage
Test material: eastern stalwart red bayberry is purchased from Xianju, Zhejiang.
Test is treated to:
Every group of stalwart red bayberry 500g in east, select maturation, healthy fruit, after precooling, pack in frame of plastic, add respectively carvacrol slow-release preservative 2g in embodiment 1, and directly add carvacrol 0.2g, with antistaling agent be control group, whole frame red bayberry is adopted to PE film packing tying, be placed under 4 ℃ of conditions and preserve.Three kinds of processing are compared, and preserve mould variability after 18 days and are respectively: 1 group of embodiment is 12.5%, the carvacrol group is 16.5% and is 39.5% with the antistaling agent group.Prove that antistaling agent of the present invention has preferably fresh-keeping effect and inclusion compound antistaling agent of the present invention and only adds carvacrol and compare and have slow release effect red bayberry.
The application of experimental example 2 carvacrol slow-release preservative of the present invention in the mulberries storage
Test material: mulberries are purchased from Anji County, Zhejiang Province.
Test is treated to:
Select 8 ripe and complete mulberries 300g, in the plastic casing of packing into after precooling, add respectively carvacrol slow-release preservative 1.5g in embodiment 2, with antistaling agent be control group, after buckle closure, whole box mulberries are placed under 4 ℃ of conditions and preserve.Two kinds of processing are compared, and preserve mould variability after 15 days and are respectively 14.4% and 35.3%, prove that antistaling agent of the present invention has fresh-keeping effect preferably to mulberries.
Claims (6)
1. a carvacrol slow-release preservative, made by the cyclodextrin encapsulated carvacrol of b-, and b-cyclodextrin and carvacrol mass ratio are 7:1～10:1.
2. a kind of carvacrol slow-release preservative according to claim 1, is characterized in that, described carvacrol slow-release preservative is for the berry fresh-retaining preserving.
3. a kind of carvacrol slow-release preservative according to claim 1, is characterized in that, described slow-release preservative consumption, count 0.2-0.5% with the berry quality.
4. a kind of carvacrol slow-release preservative according to claim 1, is characterized in that, described slow-release preservative is carvacrol-Benexate Hydrochloride, after venting bags encapsulates or after compressing tablet, uses.
5. according to the preparation method of the described a kind of carvacrol slow-release preservative of one of claim 1-4, it is characterized in that, described preparation method comprises:
The b-cyclodextrin is added in the hot water of 50-80 ℃ and dissolve, the ratio that is 7:1～10:1 in b-cyclodextrin and carvacrol mass ratio under stirring condition adds carvacrol, is stirred to oil phase and disappears, the solution homogeneous; Then by the solution cooled and filtered, 4 ℃ of cold water flush solids, obtain white carvacrol-Benexate Hydrochloride after vacuum drying.
6. the preparation method of a kind of carvacrol slow-release preservative according to claim 5, is characterized in that, described solution cooled and filtered is filtered after referring to solution being put into to 4 ℃ of cooling 12h of refrigerator.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104012647A (en) * | 2014-06-24 | 2014-09-03 | 南京农业大学 | Loquat fruit preservation method through nano packaging compound plant essential oil treatment |
| CN106578011A (en) * | 2016-11-11 | 2017-04-26 | 浙江大学 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
| CN107307073A (en) * | 2017-07-14 | 2017-11-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mulberries slow-release preservative and preservation method |
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN109090207A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of edible film-coating antistaling agent and its preparation method and application |
| CN109200293A (en) * | 2018-10-30 | 2019-01-15 | 陕西医药控股医药研究院有限公司 | A kind of carvacrol solubilising solidification composition and the preparation method and application thereof |
| CN111449187A (en) * | 2020-05-09 | 2020-07-28 | 扬州大学 | Lactobacillus buchneri S-layer protein modified carvacrol/β -cyclodextrin liposome and preparation method and antibacterial application thereof |
| CN111466507A (en) * | 2020-05-09 | 2020-07-31 | 扬州大学 | Carvacrol/β -cyclodextrin protein liposome and preparation method and antibacterial application thereof |
| CN113632827A (en) * | 2021-07-23 | 2021-11-12 | 仲恺农业工程学院 | Application of clove essential oil microcapsule in non-contact strawberry preservation |
| CN113915872A (en) * | 2021-03-22 | 2022-01-11 | 海信（山东）冰箱有限公司 | A kind of refrigerator |
| WO2022179539A1 (en) | 2021-02-24 | 2022-09-01 | 中国科学院上海药物研究所 | Plant essential oil amino acid composition and preparation method therefor |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012647A (en) * | 2014-06-24 | 2014-09-03 | 南京农业大学 | Loquat fruit preservation method through nano packaging compound plant essential oil treatment |
| CN104012647B (en) * | 2014-06-24 | 2016-04-13 | 南京农业大学 | A kind of loquat nano-packaging composite plant essential oil process preservation method |
| CN106578011A (en) * | 2016-11-11 | 2017-04-26 | 浙江大学 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
| CN107307073A (en) * | 2017-07-14 | 2017-11-03 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of mulberries slow-release preservative and preservation method |
| CN107455452A (en) * | 2017-07-14 | 2017-12-12 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of berry slow-release preservative and preservation method |
| CN109090207A (en) * | 2018-08-29 | 2018-12-28 | 华南理工大学 | A kind of edible film-coating antistaling agent and its preparation method and application |
| CN109200293A (en) * | 2018-10-30 | 2019-01-15 | 陕西医药控股医药研究院有限公司 | A kind of carvacrol solubilising solidification composition and the preparation method and application thereof |
| CN109200293B (en) * | 2018-10-30 | 2021-10-29 | 陕西医药控股医药研究院有限公司 | Carvacrol solubilizing and solidifying composition and preparation method and application thereof |
| CN111449187A (en) * | 2020-05-09 | 2020-07-28 | 扬州大学 | Lactobacillus buchneri S-layer protein modified carvacrol/β -cyclodextrin liposome and preparation method and antibacterial application thereof |
| CN111466507A (en) * | 2020-05-09 | 2020-07-31 | 扬州大学 | Carvacrol/β -cyclodextrin protein liposome and preparation method and antibacterial application thereof |
| CN111466507B (en) * | 2020-05-09 | 2022-09-23 | 扬州大学 | Carvacrol/beta-cyclodextrin protein liposome and preparation method and antibacterial application thereof |
| WO2022179539A1 (en) | 2021-02-24 | 2022-09-01 | 中国科学院上海药物研究所 | Plant essential oil amino acid composition and preparation method therefor |
| CN113915872A (en) * | 2021-03-22 | 2022-01-11 | 海信（山东）冰箱有限公司 | A kind of refrigerator |
| CN113632827A (en) * | 2021-07-23 | 2021-11-12 | 仲恺农业工程学院 | Application of clove essential oil microcapsule in non-contact strawberry preservation |
| CN113632827B (en) * | 2021-07-23 | 2023-11-10 | 仲恺农业工程学院 | Application of butyl essential oil microcapsule in non-contact strawberry preservation |
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Application publication date: 20140101 Assignee: ZHEJIANG SHOUXIANGU PHARMACEUTICAL Co.,Ltd. Assignor: Zhejiang Academy of Agricultural Sciences Contract record no.: X2023330000308 Denomination of invention: A Carvacrol sustained-release fresh-keeping agent and its preparation method Granted publication date: 20151202 License type: Common License Record date: 20230530 |