CN105767158B - A kind of fruit freshness preserving fruit wax and preparation method thereof - Google Patents
A kind of fruit freshness preserving fruit wax and preparation method thereof Download PDFInfo
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- CN105767158B CN105767158B CN201610242780.XA CN201610242780A CN105767158B CN 105767158 B CN105767158 B CN 105767158B CN 201610242780 A CN201610242780 A CN 201610242780A CN 105767158 B CN105767158 B CN 105767158B
- Authority
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- China
- Prior art keywords
- deionized water
- fruit
- morpholine
- added
- light
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 119
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 97
- 239000008367 deionised water Substances 0.000 claims abstract description 58
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 58
- 239000004925 Acrylic resin Substances 0.000 claims abstract description 34
- 229920000178 Acrylic resin Polymers 0.000 claims abstract description 34
- 239000003755 preservative agent Substances 0.000 claims abstract description 20
- 230000002335 preservative effect Effects 0.000 claims abstract description 20
- YNAVUWVOSKDBBP-UHFFFAOYSA-N Morpholine Chemical compound C1COCCN1 YNAVUWVOSKDBBP-UHFFFAOYSA-N 0.000 claims description 110
- -1 ester salt Chemical class 0.000 claims description 52
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 41
- 238000006243 chemical reaction Methods 0.000 claims description 32
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 25
- 239000000908 ammonium hydroxide Substances 0.000 claims description 24
- 235000019441 ethanol Nutrition 0.000 claims description 23
- CUXYLFPMQMFGPL-UHFFFAOYSA-N (9Z,11E,13E)-9,11,13-Octadecatrienoic acid Natural products CCCCC=CC=CC=CCCCCCCCC(O)=O CUXYLFPMQMFGPL-UHFFFAOYSA-N 0.000 claims description 22
- CUXYLFPMQMFGPL-SUTYWZMXSA-N all-trans-octadeca-9,11,13-trienoic acid Chemical compound CCCC\C=C\C=C\C=C\CCCCCCCC(O)=O CUXYLFPMQMFGPL-SUTYWZMXSA-N 0.000 claims description 20
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 13
- 238000010792 warming Methods 0.000 claims description 12
- NIXOWILDQLNWCW-UHFFFAOYSA-N 2-Propenoic acid Natural products OC(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 11
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 claims description 10
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 claims description 10
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 claims description 10
- NIXOWILDQLNWCW-UHFFFAOYSA-M Acrylate Chemical compound [O-]C(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-M 0.000 claims description 9
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 claims description 8
- 235000019394 potassium persulphate Nutrition 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 7
- 229910002567 K2S2O8 Inorganic materials 0.000 claims description 6
- 125000001449 isopropyl group Chemical group [H]C([H])([H])C([H])(*)C([H])([H])[H] 0.000 claims 1
- 229910001868 water Inorganic materials 0.000 abstract description 37
- 230000000694 effects Effects 0.000 abstract description 22
- 230000015572 biosynthetic process Effects 0.000 abstract description 4
- 238000003786 synthesis reaction Methods 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000001993 wax Substances 0.000 description 75
- 235000014113 dietary fatty acids Nutrition 0.000 description 34
- 239000000194 fatty acid Substances 0.000 description 34
- 229930195729 fatty acid Natural products 0.000 description 34
- 150000003839 salts Chemical class 0.000 description 24
- 239000000203 mixture Substances 0.000 description 23
- 239000001257 hydrogen Substances 0.000 description 21
- 229910052739 hydrogen Inorganic materials 0.000 description 21
- 239000011347 resin Substances 0.000 description 18
- 229920005989 resin Polymers 0.000 description 18
- 238000012360 testing method Methods 0.000 description 14
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 13
- 239000002253 acid Substances 0.000 description 13
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 12
- 150000004665 fatty acids Chemical class 0.000 description 12
- 239000000126 substance Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- BTXXTMOWISPQSJ-UHFFFAOYSA-N 4,4,4-trifluorobutan-2-one Chemical compound CC(=O)CC(F)(F)F BTXXTMOWISPQSJ-UHFFFAOYSA-N 0.000 description 8
- BQACOLQNOUYJCE-FYZZASKESA-N Abietic acid Natural products CC(C)C1=CC2=CC[C@]3(C)[C@](C)(CCC[C@@]3(C)C(=O)O)[C@H]2CC1 BQACOLQNOUYJCE-FYZZASKESA-N 0.000 description 8
- 229920001800 Shellac Polymers 0.000 description 8
- 238000004061 bleaching Methods 0.000 description 8
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 8
- 239000004208 shellac Substances 0.000 description 8
- 229940113147 shellac Drugs 0.000 description 8
- 235000013874 shellac Nutrition 0.000 description 8
- 229910052710 silicon Inorganic materials 0.000 description 8
- 239000010703 silicon Substances 0.000 description 8
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 7
- 238000003860 storage Methods 0.000 description 6
- 241000276489 Merlangius merlangus Species 0.000 description 5
- 229910021529 ammonia Inorganic materials 0.000 description 5
- 238000005336 cracking Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 238000004018 waxing Methods 0.000 description 5
- 208000016261 weight loss Diseases 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 description 4
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 230000007062 hydrolysis Effects 0.000 description 4
- 238000006460 hydrolysis reaction Methods 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 4
- 229920002521 macromolecule Polymers 0.000 description 4
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 4
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- 239000000853 adhesive Substances 0.000 description 3
- 230000001070 adhesive effect Effects 0.000 description 3
- 150000001412 amines Chemical class 0.000 description 3
- 150000001735 carboxylic acids Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- ZKWFSTHEYLJLEL-UHFFFAOYSA-N morpholine-4-carboxamide Chemical compound NC(=O)N1CCOCC1 ZKWFSTHEYLJLEL-UHFFFAOYSA-N 0.000 description 3
- 230000035772 mutation Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 150000001408 amides Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 2
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 2
- 239000006166 lysate Substances 0.000 description 2
- 229910000069 nitrogen hydride Inorganic materials 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000006116 polymerization reaction Methods 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 240000002834 Paulownia tomentosa Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- RSWGJHLUYNHPMX-ONCXSQPRSA-N abietic acid Chemical compound C([C@@H]12)CC(C(C)C)=CC1=CC[C@@H]1[C@]2(C)CCC[C@@]1(C)C(O)=O RSWGJHLUYNHPMX-ONCXSQPRSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 229940125717 barbiturate Drugs 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940116364 hard fat Drugs 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- ISRQAVNWPOWWCA-UHFFFAOYSA-N hexadecanoic acid;morpholine Chemical group C1COCCN1.CCCCCCCCCCCCCCCC(O)=O ISRQAVNWPOWWCA-UHFFFAOYSA-N 0.000 description 1
- 239000003999 initiator Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920002627 poly(phosphazenes) Polymers 0.000 description 1
- 239000005076 polymer ester Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000011151 potassium sulphates Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000004381 surface treatment Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A kind of fruit freshness preserving fruit wax of the present invention, it is made of light eleostearate and organosilicon acrylic resin, deionized water, mass percent of the light eleostearate in preservative fruit wax is 6.0%~10.0%, mass percent of the organosilicon acrylic resin in preservative fruit wax is 8.0%~12.0%, and surplus is deionized water.Additionally provide a kind of preparation method of fruit freshness preserving fruit wax.Preservative fruit wax of the invention not only have effects that into after cere it is bright it is bright and new, do not whiten, ventilative control water, lasting stability, the fresh-keeping synthesis such as guarantee the quality it is excellent, but also environmentally-friendly sanitary.
Description
Technical field:
The invention belongs to chemical field more particularly to a kind of preservative fruit wax, specifically a kind of fruit freshness preserving fruit wax and
Preparation method.
Background technique:
Fruit wax means the plastics for the surface treatment of general fruit.Due to social development, fruit is not to pick on the spot
Based on eating on the spot, but large-scale popularization national market is wanted even to export, thus waxing is fresh-keeping be modern fruit picking after
The merchandized handling historical link that must be handled in time.Waxing can be enhanced lustrous surface exterior quality and improve commodity value；Together
When can also close fruit surface pores and reduce fruit moisture loss and reduce weightless, be reduced or avoided because the factors such as gas and water, bacterium are made
The fruit of cause is rotten to protect the edible health of the mankind, is conducive to extend the fruit fresh-keeping time.Recent decades human development is developed should
Class product.World's most countries and area, which have routinized to generalize, uses fruit wax.In the world, the U.S. and Spain are to be engaged in
The research of fruit wax is national earlier.The nearly more than ten years, China, which has also played an active part in, to research and develop and has delivered multinomial patent, but current China
Domestic market due to dog-eat-dog and the good and bad jumbled together, also once several times because caused by waxing problem citizen's phychology it is uneasy, and from the country
The applicable cases in market are seen, for capability and performance, it appears that still to approve U.S.'s product 402, and its price also highest, really it is
Make us sighing with feeling.How to change and improve this state, among the numerous scientific research personnel in China and unit are just actively being made great efforts.
According to market situation, the fruit wax of current most of uses is still based on fatty acid alkylbenzyldimethylasaltsum saltsum.The U.S. is in last century seven
The ten's developed such fruit wax and set up corresponding FDA standard, it should recognize, design has history reason, day
Right fatty acid is in conjunction with morpholine, first is that itself having the effect sense of natural material health, second is that having can be water-soluble at wax liquor, film again
It is bright beautiful afterwards, be not easy to whiten, Keep the quality and freshness, third is that having carried out alkylbenzyldimethylasaltsum saltsum cracking health detection again.Generally, good fruit wax
Basic main points are exactly 2 points: first is that health has evidence, second is that being not easy mutation of whitening.
Domestic a lot of manufacturers all use fatty acid morpholine hydrogen bond salt and fatty acid morpholino amide as preservative fruit wax, but this
Although a little fruit wax prices are cheap, hidden danger can be generated to personal safety.
According to known to current data, the U.S. 402 is based on morpholine fatty acid salt, and FDA is detected also as standard
Object, there is not yet other chemistry are summarized.The U.S. 402 recent decades effects of present invention affirmative, but the present invention is inquired into through chemistry and application
Comparison, it is believed that should turn to improve.
Summary of the invention:
For above-mentioned technical problem in the prior art, the present invention provides a kind of fruit freshness preserving fruit wax and its preparation sides
Method, described this fruit freshness preserving fruit wax and preparation method thereof to solve fruit wax in the prior art is at high cost, fresh-keeping function is weak,
To the unsafe technical problem of human body.
The present invention provides a kind of morpholine fatty acid ester salts, by light eleostearic acid (bleaching shellac), abietic acid resin (PL -101, symbol
Close SGS), morpholine, ethyl alcohol, ammonium hydroxide and deionized water be prepared, the light eleostearic acid (bleaching shellac), abietic acid resin (PL-
101, meet SGS), morpholine, ethyl alcohol, ammonium hydroxide and deionized water weight ratio be 10.0~18.0:5.0~15.0:1.93~
First a reaction kettle is added in the deionized water of ethyl alcohol and 3~20% by 3.95:8.0~10.0:0.5~1.2:60.0~70.0
In, 65~73 DEG C are preheated to, light eleostearic acid and abietic acid resin are put into, temperature is promoted to 76~83 DEG C, 70~80% morpholine is added,
10~30min is stirred, pressure is warming up to 85~93 DEG C, keeps the temperature 1~5 hour, is cooled to 73~83 DEG C, and remaining morpholine, ammonia is added
Water and remaining deionized water, continue stirring 20~35 minutes, open kettle and are cooled to 20~50 DEG C, filter up to morpholine aliphatic ester
Salt.
The present invention also provides a kind of smooth eleostearate, by light eleostearic acid (bleaching shellac), morpholine, ethyl alcohol, ammonium hydroxide and go from
Sub- water is prepared, the light eleostearic acid (bleaching shellac), morpholine, ethyl alcohol, ammonium hydroxide and deionized water weight ratio be 10.0~
First the deionized water of ethyl alcohol and 3~20% is added by 18.0:1.93~3.95:8.0~10.0:0.5~1.2:60.0~70.0
In one reaction kettle, 65~73 DEG C are preheated to, puts into light eleostearic acid, temperature is promoted to 76~83 DEG C, 70~80% morpholine is added,
10~30min is stirred, pressure is warming up to 85~93 DEG C, keeps the temperature 1~5 hour, is cooled to 73~83 DEG C, and remaining morpholine, ammonia is added
Water and remaining deionized water, continue stirring 20~35 minutes, open kettle and are cooled to 20~50 DEG C, filter up to light eleostearate.
The present invention also provides a kind of organosilicon acrylic resin, by acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate,
Isopropanol, ammonium hydroxide and deionized water are prepared, the acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate, different
The weight ratio of propyl alcohol, ammonium hydroxide and deionized water is 20~25:0.5~1.5:0.3~0.6:10.0~16.0:3.0~5.0:
60.0~66.0, first deionized water and isopropanol are added in a reaction kettle and heated, is preheated to 65~75 DEG C, it is added 5~
15% K2S2O8, 76~85 DEG C are again heated to, starts that acrylic acid or acrylate, propylene organosilicon and 70~83% is added dropwise
K2S2O8, 82~85 DEG C keep the temperature 2~3 hours, and dropwise reaction terminates that remaining K is added2S2O8, 85`90 DEG C keep the temperature 0.5~
1.5 hours, 60~75 DEG C are subsequently cooled to, ammonium hydroxide is added and adjusts PH7~8, continues to be cooled to 20~50 DEG C, filters up to silicon third
Resin.
The present invention also provides a kind of fruit freshness preserving fruit wax (SW-68A), by above-mentioned morpholine fatty acid ester salt and above-mentioned
Organosilicon acrylic resin, deionized water composition, mass percent of the morpholine fatty acid ester salt in preservative fruit wax be 9.0%~
12.0%, mass percent of the organosilicon acrylic resin in preservative fruit wax is 8.0%~10.0%, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh morpholine rouge by mass percentage
Organosilicon acrylic resin and deionized water are first added in a reaction vessel, is warming up to 45 for fat acid esters salt and organosilicon acrylic resin, deionized water
It~50 DEG C, adds morpholine fatty acid ester salt, stirs 30~60min, be cooled to 25~40 DEG C, filter to obtain the final product.
The present invention also provides a kind of fruit freshness preserving fruit waxes (SW-68B), by above-mentioned light eleostearate and above-mentioned silicon third
Resin, deionized water composition, mass percent of the light eleostearate in preservative fruit wax are 6.0%~10.0%, institute
Mass percent of the organosilicon acrylic resin stated in preservative fruit wax is 8.0%~12.0%, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh light eleostearic acid by mass percentage
Organosilicon acrylic resin and deionized water are first added in a reaction vessel, is warming up to 45~50 for ester salt and organosilicon acrylic resin, deionized water
DEG C, it adds light eleostearate, stirs 30~60min, be cooled to 25~40 DEG C, filter to obtain the final product.
The present invention also provides a kind of fruit freshness preserving fruit waxes (SW-68C), by above-mentioned organosilicon acrylic resin and deionized water group
At mass percent of the organosilicon acrylic resin in preservative fruit wax is 16.0~18.0, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh the third tree of silicon by mass percentage
Rouge and deionized water are first added organosilicon acrylic resin in a reaction vessel, are warming up to 35~45 DEG C, add deionized water, stir
Mix 20~60min, cold filtration to obtain the final product.
The present invention provides a kind of novel fruit wax bulk composition morpholine fatty acid ester salt, another kind can do auxiliary ingredients again
Macromolecule resin in the water-soluble organic silicon modified acroleic acid of main component can be done, is then matched by being converted by ester salt and organosilicon acrylic resin
Preservative fruit wax, not only have at after cere it is bright it is bright and new, do not whiten, ventilative control water, lasting stability, the fresh-keeping synthesis such as guarantee the quality it is excellent
Different effect, and environmentally-friendly sanitary.
Specific embodiment:
Embodiment 1
The present invention provides a kind of morpholine fatty acid ester salts, by light eleostearic acid (bleaching shellac), abietic acid resin (PL -101, symbol
Close SGS), morpholine, ethyl alcohol, ammonium hydroxide and deionized water be prepared, the light eleostearic acid (bleaching shellac), abietic acid resin (PL-
101, meet SGS), morpholine, ethyl alcohol, ammonium hydroxide and deionized water weight ratio be 10.0~18.0:5.0~15.0:1.93~
First a reaction kettle is added in the deionized water of ethyl alcohol and 3~20% by 3.95:8.0~10.0:0.5~1.2:60.0~70.0
In, 65~73 DEG C are preheated to, light eleostearic acid and abietic acid resin are put into, temperature is promoted to 76~83 DEG C, 70~80% morpholine is added,
10~30min is stirred, pressure is warming up to 85~93 DEG C, keeps the temperature 1~5 hour, is cooled to 73~83 DEG C, and remaining morpholine, ammonia is added
Water and remaining deionized water, continue stirring 20~35 minutes, open kettle and are cooled to 20~50 DEG C, filter up to morpholine aliphatic ester
Salt.
Embodiment 2
The present invention also provides a kind of smooth eleostearate, by light eleostearic acid (bleaching shellac), morpholine, ethyl alcohol, ammonium hydroxide and go from
Sub- water is prepared, the light eleostearic acid (bleaching shellac), morpholine, ethyl alcohol, ammonium hydroxide and deionized water weight ratio be 10.0~
First the deionized water of ethyl alcohol and 3~20% is added by 18.0:1.93~3.95:8.0~10.0:0.5~1.2:60.0~70.0
In one reaction kettle, 65~73 DEG C are preheated to, puts into light eleostearic acid, temperature is promoted to 76~83 DEG C, 70~80% morpholine is added,
10~30min is stirred, pressure is warming up to 85~93 DEG C, keeps the temperature 1~5 hour, is cooled to 73~83 DEG C, and remaining morpholine, ammonia is added
Water and remaining deionized water, continue stirring 20~35 minutes, open kettle and are cooled to 20~50 DEG C, filter up to light eleostearate.
Embodiment 3
The present invention also provides a kind of organosilicon acrylic resin, by acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate,
Isopropanol, ammonium hydroxide and deionized water are prepared, the acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate, different
The weight ratio of propyl alcohol, ammonium hydroxide and deionized water is 20~25:0.5~1.5:0.3~0.6:10.0~16.0:3.0~5.0:
60.0~66.0, first deionized water and isopropanol are added in a reaction kettle and heated, is preheated to 65~75 DEG C, it is added 5~
15% K2S2O8, 76~85 DEG C are again heated to, starts that acrylic acid or acrylate, propylene organosilicon and 70~83% is added dropwise
K2S2O8, 82~85 DEG C keep the temperature 2~3 hours, and dropwise reaction terminates that remaining K is added2S2O8, 85`90 DEG C keep the temperature 0.5~
1.5 hours, 60~75 DEG C are subsequently cooled to, ammonium hydroxide is added and adjusts PH7~8, continues to be cooled to 20~50 DEG C, filters up to silicon third
Resin.
Embodiment 4
The present invention also provides a kind of fruit freshness preserving fruit wax (SW-68A), by above-mentioned morpholine fatty acid ester salt and above-mentioned
Organosilicon acrylic resin, deionized water composition, mass percent of the morpholine fatty acid ester salt in preservative fruit wax be 9.0%~
12.0%, mass percent of the organosilicon acrylic resin in preservative fruit wax is 8.0%~10.0%, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh morpholine rouge by mass percentage
Organosilicon acrylic resin and deionized water are first added in a reaction vessel, is warming up to 45 for fat acid esters salt and organosilicon acrylic resin, deionized water
It~50 DEG C, adds morpholine fatty acid ester salt, stirs 30~60min, be cooled to 25~40 DEG C, filter to obtain the final product.
Embodiment 5
The present invention also provides a kind of fruit freshness preserving fruit waxes (SW-68B), by above-mentioned light eleostearate and above-mentioned silicon third
Resin, deionized water composition, mass percent of the light eleostearate in preservative fruit wax are 6.0%~10.0%, institute
Mass percent of the organosilicon acrylic resin stated in preservative fruit wax is 8.0%~12.0%, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh light eleostearic acid by mass percentage
Organosilicon acrylic resin and deionized water are first added in a reaction vessel, is warming up to 45~50 for ester salt and organosilicon acrylic resin, deionized water
DEG C, it adds light eleostearate, stirs 30~60min, be cooled to 25~40 DEG C, filter to obtain the final product.
Embodiment 6
The present invention also provides a kind of fruit freshness preserving fruit waxes (SW-68C), by above-mentioned organosilicon acrylic resin and deionized water group
At mass percent of the organosilicon acrylic resin in preservative fruit wax is 15.0~18.0, and surplus is deionized water.
The present invention also provides a kind of preparation methods of above-mentioned fruit freshness preserving fruit wax, weigh the third tree of silicon by mass percentage
Rouge and deionized water are first added organosilicon acrylic resin in a reaction vessel, are warming up to 35~45 DEG C, add deionized water, stir
Mix 20~60min, cold filtration to obtain the final product.
Next the present invention mainly proves in terms of three:
7 sanitary considerations of embodiment
Fruit wax bulk composition natural fat hydrochlorate demonstration: natural acid such as lac (light eleostearic acid class), rosin (abietic acid class),
Palmitinic acid (palmitic acid) etc. and ammonium hydroxide (NH3-H2O), morpholine (HNO chemical combination).Chemically principle is inferred, main
It to be following four big reaction species.
1, fatty acid ammonium salt: R-COOH+NH3·H2O→R-COO·NH4+H2O
Reaction condition: lower >=30 DEG C of i.e. dissolvable reactions, activity are maximum.
Performance effect: it is water-soluble good, it can machine spray effect on very effective raising fruit wax storage stability and fruit wax.Other
It is auxiliary element in fruit wax without very positive interaction.
Environmentally-friendly sanitary: being easier to decompose, and is reduced into organic acid and volatilization ammonia, poisons very small, discussion summary.
2, morpholine fatty acid salt (hydrogen bond salt):
Reaction condition: it is moderate, it can be reacted for 60~80 DEG C after fatty acid dissolution, activity is larger.
Performance effect: good water solubility is stablized.It can effectively improve fruit wax glue film levelability, adhesive force, brightness, vivid
Property etc. a series of effects, and because glue film absorb water it is moderate, i.e., largely absorb water it is readily soluble be not easy to whiten, can also be extensive after a small amount of water suction whiting
It is multiple, therefore can be used as the main component of fruit wax, there is preferable fresh-keeping effect, is most earlier than last century the seventies by the U.S.
402 succeed in developing the main body fruit wax ingredient being developed so far.
Environmentally-friendly sanitary: it can decompose.Morpholine and corresponding fatty acid are resolved into after into human body.U.S. testing result rat
LD50 of passing through mouth is 1600mg/kg, and morpholine fatty acid salt is classified as GRAS substance by 1977 U.S. FDA.
3, morpholine fatty acid ester salt:
(the ester salt is one of subject matter, and ester salt is fruit wax bulk composition of the invention)
Reaction condition: slightly higher.For suitable fatty acid in alcohol water after completely dissolution in 80~90 DEG C, a few hours reaction is active moderate.
Performance effect: good water solubility, stabilization.Waxing effect equally can effectively improve fruit wax levelability, attached with hydrogen bond salt
Put forth effort, brightness, a series of effects such as vibrancy, and because ester bond salt because steady chemical structure is not easy to crack, therefore can be inhaled
Water and be not easy to return it is white, protect light fresh-keeping effect time ester salt certainly will be better than hydrogen bond salt.
Environmentally-friendly sanitary: it is not easy to crack.It can be still discharged substantially with esters state into human body, even if cracking, also than hydrogen bond salt
Generated morpholine much less.Clearly, morpholine belongs to a kind of organic amine being harmful to the human body, though U.S. FDA is through rat entrance
It is classified as GRAS substance after test, indicates the boundary that can not be poisoned immediately.Nevertheless, when if human body is few or when long
Micro intake morpholine organic amine, harmful consequences is uncertain.In brief, human body had better not take in the substance,
It is at least more fewer more non-hazardous.
4, morpholine fatty acid amide:Reaction condition: compared with
It is high, it is necessary in high temperature dehydration state response.It is active little.
Performance effect: poorly water-soluble, nontransparent stabilization.Upper machine sprayability, quick-drying are better than ester salt and hydrogen bond salt, but attached
Put forth effort, brightness, other aspects such as freshness are not as good as ester salt and hydrogen bond salt, be particularly susceptible water suction whiting be difficult to recover it is even de-
Glue cannot function as fruit wax bulk composition at all.Both at home and abroad there is not yet such report, but the author it is reported that, some domestic Guo La manufacturers
Because considering that dissolution hard fat sour (lac class etc.) needs, heating (mostly at 110~130 DEG C) is pressed with dissolved fat to water body
Acid react with morpholine converts wax again, it is possible some do not know that at this point in the reaction, the probability of generation morpholine fatty acid amide mentions significantly
Height, so that this sequelae such as whiting dewaxing often occurs in the market.
Environmentally-friendly sanitary: being difficult to crack, and toxicity is not surveyed, and is easy excretion not as good as ester salt and hydrogen bond salt certainly into human body, does not answer
As fruit wax ingredient.
Morpholine fatty acid salt class (ester salt and hydrogen bond salt) comparison demonstration:
According to the acid value of natural acid, the compound molecular weight in conjunction with morpholine may infer that, to judge that morpholine accounts for
The number of components of its compound by solid content comparison weightless after original solid content after film forming and baking, and then is inferred because of cracking
The fatty acid salt structure component of weightless composition.
Lac resin: acid value is mostly 70 or so, and single moles of carboxylic acids molecular weight is 800 or so, in conjunction with molecular weight after morpholine
It is 887, wherein morpholine occupancy volume is 9.81%.Rosin resin: acid value is mostly 100~130, and single moles of carboxylic acids molecular weight is 560
~430, in conjunction with molecular weight 647~517 after morpholine, wherein morpholine occupancy volume is 13.44~16.82%.Palmitinic acid: acid value
218.8, single moles of carboxylic acids molecular weight 256, in conjunction with molecular weight 343 after morpholine, wherein morpholine occupancy volume is 25.36%.
The present invention has specially respectively done one group of comparative test using lac and rosin, be formulated it is identical (especially fatty acid with
Quinoline ratio is consistent), main difference is reaction controlling condition.
S-49: after alcohol hydrolysis, 80~85 DEG C are reacted three hours；S-50: after alcohol hydrolysis, 75~80 DEG C are reacted one hour, pine
It is fragrant；(formulation weight percentage: abietic acid: morpholine: ammonium hydroxide: ethyl alcohol: deionized water=18.0~19.0:3.0~3.2:2.8~
3.0:8.0~10.0:65.0~68.0)
After C-410:80 DEG C of hydrolysis, >=90 DEG C are reacted three hours；After C-425:65 DEG C of alcohol hydrolysis, >=90 DEG C of reactions three are small
When, lac；(formulation weight percentage: eleostearic acid: morpholine: ammonium hydroxide: ethyl alcohol: deionized water=18.0~19.0:3.6~3.8:2.0
~2.5:8.0~10.0:65.0~68.0)
Test is imagined, and same reaction is formulated different control conditions, and rosin group should be more with S-49 ester salt composition, and weightlessness should be less than
S-50；Lac should be more with C-425 ester salt composition, and weightlessness should be less than C-410.
Experimental Comparison result: original solid content (0) [100 DEG C of * 2hr] is toasted solid content (1) [130 DEG C of * 3hr], weight-loss ratio
Weight loss accounts for the percentage of original solid content after as toasting.Test result is determined for compliance with test and imagines, and S-50 and C-410 are weightless
Rate is obviously higher than S-49 and C-425, see Table 1 for details
Meanwhile the present invention has carried out tens groups times to SW-68 and the U.S. 402 and the multiple groups country waxy product of fruit and has test repeatedly
Weight-loss ratio is toasted, see Table 2 for details.
Table 1
Table 2
Deduction, above-mentioned fruit wax main component can be inquired into.
SW-68A: natural acid morpholine ester salt, silicone-acrylic water-soluble resin；
SW-68B: silicone-acrylic water-soluble resin, light eleostearic acid morpholine ester salt；
SW-68C: silicone-acrylic water-soluble resin, (lysate is mainly NH3)；
U.S. 402: fatty acid morpholine hydrogen bond salt --- masterpiece, FDA author；
Beautiful 402D:402 improves object, it is clear that ester salt composition has improved, and hydrogen bond salt composition obviously lowers perhaps added with modification
Resin is the maximum imported product of the current dosage in China, and reaction is good；
State sample A: approximate 402D, ester salt hydrogen bond salt equilibrium, concentrated expression is normal, is increasingly becoming a domestic brand；
State sample B: it will be apparent that main body is palmitic acid morpholine hydrogen bond salt, low in cost, Market reaction is fine, but because of easily water
Molten delustring, therefore fresh-keeping and other effects too late domestic sample A；
State sample C: fatty acid morpholino amide is more, therefore muddy not durable, and is easy water suction whiting, and it is high temperature height that future trouble, which is not surveyed,
Suppress it is standby, currently improve in；
State sample D: similar domestic sample C, there are morpholino amide composition, but (translucent and long this point of susceptible of proof of storage) fewer than C, applies
Fruit also hygroscopic whiting.
Integration test result sees, SW-68 high temperature weight-loss ratio is significantly lower than 402D (being more more than 402), then finally can be with
Infer, on the one hand SW-68 had both met current FDA standard, on the other hand it is not surveyed harmfulness and is less than 402D yet.From the perspective of from this point,
Whether related hygiene department should revised sanitary standard: improve ester salt composition, reduce hydrogen bond salt composition, prevent amide at
Part.From the perspective of from another point --- for the hygienic angle point of i.e. permanently effective science, the direction of fruit wax development should be SW-68C class product,
Without morpholine organic amine, even if stable is not easy cracking fission and the polymer waterborne object without other bad sequelae --- accidentally
Food is also easily normally mediated.
It is presently believed that develop fruit wax class food contact class product even other direct foodstuff products, it must abundant benefit
It is inquired into chemical basis mechanism and speculates and then make a decision, just meet the scientific development of human survival in this way.
Machine effect in embodiment 8
Any industrial products, if supreme machine operability, even if environmentally-friendly sanitary, performance are good again again, all are futile effort.Fruit
Wax, which is operated the computer, to be had become China and waxes now the actual state of industry, therefore upper machine controllability must be paid attention to, and the present invention is according to existing
Experimental observation as a result, being summarized as follows.
1, upper machine spraying (predominantly fruit wax sprayability): SW-68A, SW-68B are bordering on 402D, and current machine performance can be grasped
Make；SW-68C atomization shortcoming (Polymer Systems, though water-soluble good, viscosity is slightly higher)；
2, aridity (predominantly quick-drying and non-stick): SW-68A, SW-68B, SW-68C are significantly better than that 402D；
3, brightness (predominantly performance aesthetics): due to the factor containing natural acid, so SW-68A, SW-68B
The vibrancy same 402D of fruit is applied, though SW-68C bright property is good, and it is vivid to spend not as good as SW-68A, SW-68B, 402D；
4, smoothness (performance handling property): SW-68 is superior to 402D, tack-free viscous bag packet splicing dress；
5, store long property: current Tu Guo enterprise is mostly open place, and fruiting period is mostly early autumn to the early spring out, different places or areas,
Influencing the most heavy phase is the severe winter, and fruit wax necessarily affects as having thick change or not freeze-resistant to the cold and applies fruit efficiency and performance, so item is wanted
Attention must be given by asking.SW-68 and 402 stores long resistance to jelly, even if defrosting can be extensive rapidly in subzero 10 degree~20 degree of fully charges
Restore state.
In terms of sprayability, ester salt is micro- to be inferior to hydrogen bond salt (hydrogen bond water-soluble is slightly higher than ester salt)；In bright and new degree and storage
In terms of long property, the two is consistent；In terms of aridity and smoothness, ester salt is substantially better than hydrogen bond salt.Here it is machine effects in the two
Comparison.
9 fresh keeping property of embodiment
Fruit film function: first is that appearance looks elegant；Second is that persistently fresh-keeping.It should be the latter in terms of primary efficacy, but the two is in fact
It is consistent.Inventor arrives through experimental observation over the years, if often applying wax fruit appearance has mutation --- water suction, delustring or coloured different,
It is final that just easily mildew is rotted.
Fruit is anhydrous to have no result, and water has basic biotic factor for fruit growth and storage, however exactly water pair
The destructive degree of fruit is also maximum most easy.For tangerine orange mandarin orange, the not processing in time after soaking water soon i.e. can be mould
It is rotten., also can daily weightless (namely dehydration in fact) from being saved naturally from fruit, weightless to a certain extent that is, mildew and rot, institute
With, the at all fresh-keeping element of fruit waxing is exactly to safeguard water balance in sporocarp, extends equilibration time, weight-loss ratio is reduced,
Element is exactly to control chemical balance in fact.For in this way: fruit wax fruit wax, should can be water-soluble --- be first can at water-based system,
Even if followed by eating by mistake can excrete after being fully hydrolyzed, these are environmentally-friendly sanitary requirements；Also want that water can be controlled --- at cere
Not hygroscopic afterwards, thermal change is not easy cracking variation to the cold, these are fresh-keeping requirements.How the performance chemical balance of water is studied well,
It at all will be here it is develop fruit wax.
For fatty acid, potassium, sodium salt should be not only stable water soluble but also preferably, but due to potassium, sodium salt water suction i.e. easily it is general
It is white, die on selected without producer with this, amide it is water-soluble it is good is not easy to whiten again, so numerous manufacturers also all select its adapted.?
Quinoline is not only water-soluble to be had corresponding adhesive force simultaneously not only but also is not easy to whiten relatively stable, therefore the U.S. has started such fruit wax and continued into the present.But
It is modern from that discussed above in for known chemically structure, ester salt is more stable than hydrogen bond salt and water-soluble also good, after cere, ester salt
It is better than hydrogen bond salt in water-fast anti-whiting, brightness, fresh-keeping duration.
The author in recent years from China's market Guo La site observation and repeatedly learnt by comparison sampling test, water-fast in the market now
Fresh-keeping effect is really best with U.S. 402D.
Table 3 (fruit wax applies tangerine submerging test):
Chemical analysis structural factor discussion: 68A combines natural acid morpholine ester salt and organosilicon acrylic resin；68B group light combination paulownia
Sour morpholine ester salt and organosilicon acrylic resin；The pure organosilicon acrylic resin of 68C.The big mutability relatively easy to crack of the small activity of abietate's molecules of salt amount, light eleostearic acid
Ester salt is relatively stable, the no mutation the most stable of silicon third.Immersion failure test exactly adds clear this point.
Table 4 (the weightless comparison of fruit wax immersion mildew) A (SW-68A) D (402D)
Table 5 (comparison of fruit wax Tu Guohou natural storage weightlessness)
Illustrate: the present invention has that SW-68A structural constituent is similar with 402D only, therefore the comparison taken.The result shows that broken in immersion
Bad property test aspect, the two contrast is larger, and SW-68A is substantially better than 402D, and in terms of natural storage, the two is very nearly the same, but still
Right SW-68A will be better than 402D slightly.
Immersion failure test 4 minutes SW-68A, 402D uniform week is out of control, but comparative test SW-68B of the present invention soaks 5 points
Clock one or two weeks also normal, and SW-68C soaks 15 minutes or more January, there are no different.It has been known that there is chemical analysis master control institutes at no longer more
It states.
Embodiment 10 integrates explanation
The ultimate constituent (including other by-products of novel fruits preservative fruit wax SW-68A, SW-68B, SW-68C of the invention
Or leave composition) it is detailed in following table 6 (percentage).
Table 6
Novel fruits preservative fruit wax SW-68A, SW-68B and SW-68C of the invention is full water-soluble system；SW-68A,
SW-68B appearance is purplish red as clear as crystal, and SW-68C appearance pure water color is colourless as clear as crystal；Its master control water-soluble components is fat
Barbiturates and middle polyphosphazene polymer ester ammonium salt.
Complete water-soluble system wax liquor in stability, carefully knot property, film forming various aspects are better than emulsifying or floating type wax liquor,
Also just due to the water soluble natural sex for combining salt, be also highly advantageous to environmentally-friendly sanitary control --- after especially being eaten by mistake at cere
It can normally excrete, so the main points are the primary starting point of the present invention.
Design synthesis fruit wax composition based on fatty acid morpholine ester salt, can not only substantially reduce morpholine lysate to subtract
Human factor is endangered less and improves hygiene and health effect, and it is water-soluble similar with morpholine fatty acid hydrogen bond salt.Its comprehensive preservation
Effect is also better than hydrogen bond salt, this is one of main points of the invention.
Design synthesis using macromolecule resin in the polymerization of the aqueous solution of organosilicon-modified acrylic as fruit wax auxiliary ingredients or
Main component, reduce or completely Chu fatty acid morpholine salt composition.Such technical products should become the controllable environmental protection of the mankind and defend
Raw and cheap and good-quality novel fruit wax (or other similar amenities) developing direction.This is the two of main points of the present invention.
Pure acrylic acid is although water-soluble good and stablizes, but is extremely short of in terms of adhesive force, water-resistance, cold-and-heat resistent, draws
It is copolymerized therewith to enter active organosilicon, this respect can be overcome to be short of completely, can extremely efficient reach not only molten water but also controls water
Advantage.
By-product (unreacting propylene acid esters, potassium sulfate): one of future trouble factor of high molecular polymerization, it is necessary to control.This hair
Bright to utilize special process (especially adding initiator, such as potassium peroxydisulfate) to reduce or eliminate, current unreacted monomer is micro, adds
Upper toxicity itself is very small, and more upper film almost volatilizees nothing left, so without very hidden danger.For potassium peroxydisulfate dosage in this this formula compared with
More, effect is first is that cause macromolecule, second is that closing macromolecule, remaining person become K in this system2SO4Potassium sulfate is people
Class edibility salt, it is harmless.
Auxiliary ingredients: fatty acid ammonium salt, auxiliary body improve water-soluble；Ammonium hydroxide adjusts finished product PH；Ethyl alcohol, isopropanol are
Controllability food grade solvent.Such solvent facilitates fatty acid dissolution reaction and high molecular weight reactive in a word, is also highly advantageous to and is applying
Fruit plays table bactericidal effect at the beginning, volatilizees after achievement wax；Deionized water is the pure water specially handled, is the main body of aqueous wax liquor
Solvent.
Claims (2)
1. a kind of fruit freshness preserving fruit wax, it is characterised in that: it is made of light eleostearate and organosilicon acrylic resin, deionized water, it is described
Light eleostearate is prepared by light eleostearic acid, morpholine, ethyl alcohol, ammonium hydroxide and deionized water, the light eleostearic acid, morpholine, ethyl alcohol,
The weight ratio of ammonium hydroxide and deionized water is 10.0~18.0:1.93~3.95:8.0~10.0:0.5~1.2:60.0~70.0,
First the deionized water of ethyl alcohol and 3 ~ 20% is added in a reaction kettle, is preheated to 65 ~ 73 DEG C, puts into light eleostearic acid, promotes temperature extremely
76 ~ 83 DEG C, 70~80% morpholine is added, stirs 10 ~ 30min, pressure is warming up to 85 ~ 93 DEG C, keeps the temperature 1 ~ 5 hour, is cooled to
73 ~ 83 DEG C, remaining morpholine, ammonium hydroxide and remaining deionized water is added, continues stirring 20 ~ 35 minutes, is cooled to 20 ~ 50 DEG C, mistake
It filters up to light eleostearate；The organosilicon acrylic resin is by acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate, isopropyl
Alcohol, ammonium hydroxide and deionized water are prepared, the acrylic acid or acrylate, propylene organosilicon, potassium peroxydisulfate, isopropyl
The weight ratio of alcohol, ammonium hydroxide and deionized water is 20~25:0.5~1.5:0.3~0.6:10.0~16.0:3.0~5.0:60.0
~66.0, first deionized water and isopropanol are added in a reaction kettle and heated, is preheated to 65 ~ 75 DEG C, is added 5 ~ 15%
K2S2O8, be again heated to 76 ~ 85 DEG C, start to be added dropwise acrylic acid or acrylate, propylene organosilicon and 70 ~ 83% K2S2O8, 82
~85 DEG C keep the temperature 2~3 hours, and dropwise reaction terminates that remaining K is added2S2O8, 0.5 ~ 1.5 hour is kept the temperature at 85`90 DEG C, then
60 ~ 75 DEG C are cooled to, ammonium hydroxide tune pH7 ~ 8 are added, continue to be cooled to 20 ~ 50 DEG C, is filtered up to organosilicon acrylic resin；The light eleostearic acid
Mass percent of the ester salt in preservative fruit wax is 6.0%~10.0%, quality hundred of the organosilicon acrylic resin in preservative fruit wax
Divide than being 8.0%~12.0%, surplus is deionized water.
2. a kind of preparation method of fruit freshness preserving fruit wax described in claim 1, it is characterised in that: weigh light by mass percentage
Organosilicon acrylic resin and deionized water are first added in a reaction vessel, is warming up to 45 for eleostearate and organosilicon acrylic resin, deionized water
It~50 DEG C, adds light eleostearate, stirs 30~60min, be cooled to 25 ~ 40 DEG C, filter to obtain the final product.
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