CN105053173A - Tomato preservative - Google Patents
Tomato preservative Download PDFInfo
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- CN105053173A CN105053173A CN201510533586.2A CN201510533586A CN105053173A CN 105053173 A CN105053173 A CN 105053173A CN 201510533586 A CN201510533586 A CN 201510533586A CN 105053173 A CN105053173 A CN 105053173A
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Abstract
The present invention discloses a tomato preservative which consists of concentration of lavender essential oil at a concentration of 20-80 muL/L, clove essential oil at a concentration of 10-50 muL/L, resveratrol at a concentration of 4-7 g/L, vitamin C at a concentration of 1-3 g/L, tea polyphenols at a concentration of 1-3 g/L, vitamin E at a concentration of 1-3 g/L, rosemary at a concentration of 1-3 g/L, licorice extract at a concentration of 2-4 g/L, phytic acid at a mass percentage concentration of 0.1-0.3%, lotus leaf extract at a concentration of 2-4 g/L, and caulis impatientis extract at a concentration of 2-4 g/L. The preservative uses water as a solvent. Compared to the conventional chemical preservative, the tomato preservative is green and safe, has non-toxic side effects on human body health, and is excellent in preservation effect.
Description
Technical field
The present invention relates to a kind of tomato pr eservation agent, belong to postharvest technology of fruits and vegetables field.
Background technology
Tomato is a kind of common vegetables, and tomato nutrient enriches, tool flavour, has weight-reducing, dispelling fatigue, improves a poor appetite, improves digestion to protein, reduces the effects such as gasteremphraxis dyspepsia.
Easily there is the phenomenon of rotting in tomato, easily cause larger economic loss in transport and storage because of mechanical damage or germ invasion and attack.Therefore, the preservation and freshness work of tomato must be carried out, effectively extend the storage period of fresh fruit, make the stable market supply of market anniversary.
At present, the preservation method of tomato mainly comprises the methods such as fresh chemically, cryopreservation, air conditioned storage, radiation treatment, low temperature controlled atmosphere and tin foil.But the chemical preservative used during fresh chemically is to human body toxic side effect, eats and too much must be detrimental to health; Therefore the tomato pr eservation agent sought a kind of green safety, have no side effect is needed.
Summary of the invention
Goal of the invention: the problems referred to above existed for prior art, the object of this invention is to provide a kind of tomato pr eservation agent.
Technical scheme: for achieving the above object, the technical solution used in the present invention is as follows:
A kind of tomato pr eservation agent, described antistaling agent is the Lavender of 20-80 μ l/L by concentration, concentration is the clove oil of 10-50 μ l/L, concentration is the resveratrol of 4-7g/L, concentration is the vitamin C of 1-3g/L, concentration is the Tea Polyphenols of 1-3g/L, concentration is the vitamin E of 1-3g/L, concentration is the rosemary of 1-3g/L, concentration is the licorice of 2-4g/L, and mass percent concentration is the phytic acid of 0.1-0.3%, and concentration is the Lotus Leafextract of 2-4g/L, concentration is the CAULIS IMPATIENTIS extract composition of 2-4g/L, and the solvent that described antistaling agent adopts is water.
Described antistaling agent is the Lavender of 35-65 μ l/L by concentration, concentration is the clove oil of 20-40 μ l/L, concentration is the resveratrol of 5.5-6.5g/L, concentration is the vitamin C of 1.5-2.5g/L, concentration is the Tea Polyphenols of 1.5-2.5g/L, concentration is the vitamin E of 1.5-2.5g/L, concentration is the rosemary of 1.5-2.5g/L, concentration is the licorice of 2.5-3.5g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the Lotus Leafextract of 2.5-3.5g/L, concentration is the CAULIS IMPATIENTIS extract composition of 2.5-3.5g/L, the solvent that described antistaling agent adopts is water.
Described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 2-4 hour, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
Described Lotus Leafextract prepares by the following method:
At 50 DEG C, immersed in ethanol by the lotus leaf fragment of drying and soak 3 hours, then filter, collect filtrate, 1g lotus leaf 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains Lotus Leafextract.
Described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
Beneficial effect: compared with prior art, the present invention has following conspicuousness beneficial effect:
By Lavender, clove oil, resveratrol, Tea Polyphenols, CAULIS IMPATIENTIS extract, vitamin C, rosemary, licorice, phytic acid, Lotus Leafextract etc., component is composite forms in tomato pr eservation agent of the present invention, for traditional chemical preservative, green safety, health is had no side effect, and fresh-keeping effect is excellent.
Detailed description of the invention
Below in conjunction with embodiment, technical solution of the present invention is described in further detail and completely.
embodiment 1
A kind of tomato pr eservation agent, by the Lavender that concentration is 35 μ l/L, concentration is the clove oil of 20 μ l/L, concentration is the resveratrol of 5.5g/L, concentration is the vitamin C of 1.5g/L, concentration is the Tea Polyphenols of 1.5g/L, concentration is the vitamin E of 1.5g/L, concentration is the rosemary of 1.5g/L, concentration is the licorice of 2.5g/L, and mass percent concentration is the phytic acid of 0.1%, and concentration is the Lotus Leafextract of 2.5g/L, concentration is the CAULIS IMPATIENTIS extract composition of 2.5g/L, and the solvent that described antistaling agent adopts is water.
Described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 3 hours, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
Described Lotus Leafextract prepares by the following method:
At 50 DEG C, immersed in ethanol by the lotus leaf fragment of drying and soak 3 hours, then filter, collect filtrate, 1g lotus leaf 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains Lotus Leafextract.
Described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
embodiment 2
A kind of tomato pr eservation agent, by the Lavender that concentration is 45 μ l/L, concentration is the clove oil of 30 μ l/L, concentration is the resveratrol of 5.8g/L, concentration is the vitamin C of 1.8g/L, concentration is the Tea Polyphenols of 1.8g/L, concentration is the vitamin E of 1.8g/L, concentration is the rosemary of 1.8g/L, concentration is the licorice of 2.8g/L, and mass percent concentration is the phytic acid of 0.2%, and concentration is the Lotus Leafextract of 3g/L, concentration is the CAULIS IMPATIENTIS extract composition of 3g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, Lotus Leafextract, CAULIS IMPATIENTIS extract is with embodiment 1.
embodiment 3
A kind of tomato pr eservation agent, by the Lavender that concentration is 55 μ l/L, concentration is the clove oil of 35 μ l/L, concentration is the resveratrol of 6g/L, concentration is the vitamin C of 2.2g/L, concentration is the Tea Polyphenols of 2.2g/L, concentration is the vitamin E of 2.2g/L, concentration is the rosemary of 2g/L, concentration is the licorice of 3.2g/L, and mass percent concentration is the phytic acid of 0.2%, and concentration is the Lotus Leafextract of 3g/L, concentration is the CAULIS IMPATIENTIS extract composition of 3g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, Lotus Leafextract, CAULIS IMPATIENTIS extract is with embodiment 1.
embodiment 4
A kind of tomato pr eservation agent, by the Lavender that concentration is 65 μ l/L, concentration is the clove oil of 40 μ l/L, concentration is the resveratrol of 6.5g/L, concentration is the vitamin C of 2.5g/L, concentration is the Tea Polyphenols of 2.5g/L, concentration is the vitamin E of 2.5g/L, concentration is the rosemary of 2.5g/L, concentration is the licorice of 3.5g/L, and mass percent concentration is the phytic acid of 0.3%, and concentration is the Lotus Leafextract of 3.5g/L, concentration is the CAULIS IMPATIENTIS extract composition of 3.5g/L, and the solvent that described antistaling agent adopts is water.
The preparation method of described licorice, Lotus Leafextract, CAULIS IMPATIENTIS extract is with embodiment 1.
The preservation method of described tomato is: the tomato of the 7-8 maturation select without disease and pest, without rotting, having no mechanical damage, and cleans, is then soaked in the antistaling agent in above-described embodiment, and in transposition refrigerator, adjustment temperature is 4 DEG C, soaks 30 minutes, and taking-up, dries.
The above-mentioned antistaling agent executing example can make the fall off rate of the weight-loss ratio of tomato storage period, hardness and soluble solid content reduce about 3%, 90%, 30% respectively, can extend to about 30 days 4-10 DEG C of freshness date, and the local flavor of tomato keeps better.
Finally need to herein means out: be only part preferred embodiment of the present invention above; can not be interpreted as limiting the scope of the invention, some nonessential improvement that those skilled in the art's foregoing according to the present invention is made and adjustment all belong to protection scope of the present invention.
Claims (5)
1. a tomato pr eservation agent, it is characterized in that: described antistaling agent is the Lavender of 20-80 μ l/L by concentration, concentration is the clove oil of 10-50 μ l/L, concentration is the resveratrol of 4-7g/L, concentration is the vitamin C of 1-3g/L, concentration is the Tea Polyphenols of 1-3g/L, concentration is the vitamin E of 1-3g/L, concentration is the rosemary of 1-3g/L, concentration is the licorice of 2-4g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the Lotus Leafextract of 2-4g/L, concentration is the CAULIS IMPATIENTIS extract composition of 2-4g/L, the solvent that described antistaling agent adopts is water.
2. tomato pr eservation agent according to claim 1, it is characterized in that: described antistaling agent is the Lavender of 35-65 μ l/L by concentration, concentration is the clove oil of 20-40 μ l/L, concentration is the resveratrol of 5.5-6.5g/L, concentration is the vitamin C of 1.5-2.5g/L, concentration is the Tea Polyphenols of 1.5-2.5g/L, concentration is the vitamin E of 1.5-2.5g/L, concentration is the rosemary of 1.5-2.5g/L, concentration is the licorice of 2.5-3.5g/L, mass percent concentration is the phytic acid of 0.1-0.3%, concentration is the Lotus Leafextract of 2.5-3.5g/L, concentration is the CAULIS IMPATIENTIS extract composition of 2.5-3.5g/L, the solvent that described antistaling agent adopts is water.
3. tomato pr eservation agent according to claim 1, is characterized in that: described licorice prepares by the following method:
A) under room temperature, Radix Glycyrrhizae being soaked in percent by volume is in the ethanol water of 50%, and soak time is 2-4 hour, then filters, and collect filtrate, 1g Radix Glycyrrhizae 20ml ethanol water during immersion, repeats extraction three times, merges extract;
B) ethanol in decompression distillation removing extract, be then diluted with water concentrate, 1ml concentrate adds 10ml water, obtains crude extract;
C) be extracted with ethyl acetate crude extract, the volume of the ethyl acetate that each extraction is used is 1/3 times of the crude extract volume be extracted, coextraction 3 times; Merge the ethyl acetate layer extracting and obtain, anhydrous sodium sulfate drying, filter, filtrate reduced in volume, obtains licorice.
4. tomato pr eservation agent according to claim 1, is characterized in that: described Lotus Leafextract prepares by the following method:
At 50 DEG C, immersed in ethanol by the lotus leaf fragment of drying and soak 3 hours, then filter, collect filtrate, 1g lotus leaf 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains Lotus Leafextract.
5. tomato pr eservation agent according to claim 1, is characterized in that: described CAULIS IMPATIENTIS extract prepares by the following method:
At 50 DEG C, immersed in ethanol by the CAULIS IMPATIENTIS of drying and soak 3 hours, then filter, collect filtrate, 1g CAULIS IMPATIENTIS 20ml ethanol during immersion, repeats extraction three times, merges extract; The extract reduced pressure concentration obtained obtains CAULIS IMPATIENTIS extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533586.2A CN105053173A (en) | 2015-08-27 | 2015-08-27 | Tomato preservative |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510533586.2A CN105053173A (en) | 2015-08-27 | 2015-08-27 | Tomato preservative |
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| CN105053173A true CN105053173A (en) | 2015-11-18 |
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| CN201510533586.2A Pending CN105053173A (en) | 2015-08-27 | 2015-08-27 | Tomato preservative |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN105918437A (en) * | 2016-05-05 | 2016-09-07 | 浙江大学 | Method for promoting healing of damage of tomato fruits |
| CN111607462A (en) * | 2020-06-04 | 2020-09-01 | 长沙学院 | Compound essential oil and preparation method and application thereof |
| CN113841731A (en) * | 2021-09-15 | 2021-12-28 | 中国热带农业科学院南亚热带作物研究所 | Novel guava preservative and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313697A (en) * | 2008-07-04 | 2008-12-03 | 浙江大学 | Natural fruits and vegetables deoxidization antistaling agent |
| CN101326929A (en) * | 2008-07-30 | 2008-12-24 | 沈阳化工学院 | Strawberry compound antistaling agent and preparation thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN104304442A (en) * | 2014-10-21 | 2015-01-28 | 张刚 | Tomato coating preservation method |
-
2015
- 2015-08-27 CN CN201510533586.2A patent/CN105053173A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313697A (en) * | 2008-07-04 | 2008-12-03 | 浙江大学 | Natural fruits and vegetables deoxidization antistaling agent |
| CN101326929A (en) * | 2008-07-30 | 2008-12-24 | 沈阳化工学院 | Strawberry compound antistaling agent and preparation thereof |
| CN104286156A (en) * | 2014-10-21 | 2015-01-21 | 张刚 | Tomato coating compound preservative and preparation method thereof |
| CN104304442A (en) * | 2014-10-21 | 2015-01-28 | 张刚 | Tomato coating preservation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875816A (en) * | 2016-04-27 | 2016-08-24 | 戴敏 | Tomato preservative |
| CN105918437A (en) * | 2016-05-05 | 2016-09-07 | 浙江大学 | Method for promoting healing of damage of tomato fruits |
| CN111607462A (en) * | 2020-06-04 | 2020-09-01 | 长沙学院 | Compound essential oil and preparation method and application thereof |
| CN113841731A (en) * | 2021-09-15 | 2021-12-28 | 中国热带农业科学院南亚热带作物研究所 | Novel guava preservative and preparation method thereof |
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Application publication date: 20151118 |