CN106135395B - Spinach preservation method - Google Patents
Spinach preservation method Download PDFInfo
- Publication number
- CN106135395B CN106135395B CN201610481327.4A CN201610481327A CN106135395B CN 106135395 B CN106135395 B CN 106135395B CN 201610481327 A CN201610481327 A CN 201610481327A CN 106135395 B CN106135395 B CN 106135395B
- Authority
- CN
- China
- Prior art keywords
- spinach
- water
- content
- nitrite
- draining
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 31
- 238000004321 preservation Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 11
- 244000300264 Spinacia oleracea Species 0.000 title 1
- 241000219315 Spinacia Species 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000049 pigment Substances 0.000 claims abstract description 15
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 12
- 239000012153 distilled water Substances 0.000 claims abstract description 6
- 235000020680 filtered tap water Nutrition 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 239000012528 membrane Substances 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- 230000002335 preservative effect Effects 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 241000219095 Vitis Species 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 238000007865 diluting Methods 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 241001163394 Medinilla magnifica Species 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 13
- 230000006378 damage Effects 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000003247 decreasing effect Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229910002651 NO3 Inorganic materials 0.000 description 3
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 108010061951 Methemoglobin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 208000005135 methemoglobinemia Diseases 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 150000004005 nitrosamines Chemical class 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000002390 rotary evaporation Methods 0.000 description 1
- 150000003335 secondary amines Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 150000003512 tertiary amines Chemical class 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 231100000925 very toxic Toxicity 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a spinach preservation method, which comprises the following steps: washing spinach with distilled water or filtered tap water to remove particle impurities, and draining at normal temperature until no water drops; then soaking in 50-200mg/L purple grape peel pigment solution for 1-3h, taking out, draining to remove water, wrapping with preservative film, and storing at 4 deg.C. After the spinach is treated by the preservation technology, the content of nitrite is not increased during five days of storage. The fifth day, the nitrite content is less than 5 mg/kg. The spinach water loss rate and the Vc content decrease speed are reduced, the activities of antioxidant system enzymes SOD, POD and CAT are increased, and the content of membrane lipid oxidation damage products MDA is decreased. The technology of the invention can effectively improve the quality of spinach during storage, inhibit the generation of nitrite and provide a new way for keeping spinach fresh and eating spinach healthily.
Description
Technical Field
The invention relates to a vegetable preservation technology, in particular to a spinach preservation method.
Technical Field
Spinach has strong transpiration and respiration during storage, and the nutrient substances are consumed quickly, so the spinach is easy to rot and has short shelf life. During storage, spinach is enriched in nitrate and will form nitrite under the influence of microorganisms. Nitrite is very toxic and has more obvious harm to infants. Nitrite is a strong oxidant, can oxidize low-valence iron in blood hemoglobin into high-valence iron, and form methemoglobin which can not transfer oxygen, thereby influencing oxygen carrying, causing hypoxia poisoning of human body, and causing methemoglobinemia. Nitrite in the presence of secondary amines, tertiary amines, amides and amino acids in an acidic environment (e.g. in the stomach) forms nitrosamines with a strong carcinogenic effect. The incidence of digestive tract cancer such as gastric cancer in many endemic areas is closely related to the contamination of vegetable nitrates. Although the harm of nitrate to human body is more concealed, the toxicity of nitrate even exceeds the harm of pesticide residue to human body.
The pigment of the pericarp of the muscat grape contains abundant phenolic substances. The phenolic substances have strong antioxidant capacity and have positive promotion effect on body health. Earlier researches find that the oxidation resistance of the peel pigment of the muscat grape is stronger than Vc, and the precursor substance nitrite of carcinogenic substances can be effectively eliminated.
The invention aims to apply grape peel pigment to spinach preservation and solve the problem of quality and nitrite content increase during storage.
Disclosure of Invention
The invention aims to provide a spinach preservation method, which applies grape peel pigment to spinach preservation and solves the problems of quality and nitrite content increase during storage.
The invention is realized by the following technical scheme:
the invention provides a spinach preservation method, which comprises the following steps: washing spinach with distilled water or filtered tap water to remove particle impurities, and draining at normal temperature until no water drops; then soaking in 50-200mg/L purple grape peel pigment solution for 1-3h, taking out, draining to remove water, wrapping with preservative film, and storing at 4 deg.C.
The purple grape peel pigment liquid is prepared by the following steps: taking purple grape peel, adding 30-40% ethanol water solution according to the feed liquid ratio of 1:3-4(g/mL), grinding to slurry, then performing ultrasonic wave (power of 100w-130w, time of 10-20min) assisted extraction, centrifuging, taking supernatant, performing rotary evaporation to remove ethanol to obtain pigment concentrated solution, diluting with water to the required concentration when in use, and performing filtration sterilization by using a filter membrane.
The purple grapes are preferably muscat grapes.
The concentration of the pigment is measured by a pH differential method.
After the spinach is treated by the preservation technology, the content of nitrite is not increased during five days of storage. The fifth day, the nitrite content is less than 5 mg/kg. The spinach water loss rate and the Vc content decrease speed are reduced, the activities of antioxidant system enzymes SOD, POD and CAT are increased, and the content of membrane lipid oxidation damage products MDA is decreased. During storage, the spinach does not rot or wither. The technology of the invention can effectively improve the quality of spinach during storage, inhibit the generation of nitrite and provide a new way for keeping spinach fresh and eating spinach healthily.
Detailed Description
Example 1
The rose grape peel pigment liquid is prepared by the following steps: grinding grape peel with 39.5% ethanol water solution at a ratio of 1:3(g/mL), ultrasonic extracting with the aid of 110w for 20min, centrifuging, collecting supernatant, rotary evaporating to remove ethanol to obtain pigment concentrate, diluting with water 4 times, and filtering with filter membrane for sterilization.
The preservation method comprises the following steps: spinach is washed with distilled water or filtered tap water to remove particulate impurities. Draining at normal temperature until no water drops, and soaking in 100mg/L pigment solution of muscat grape peel for 2 hr. Taking out and draining until no water drops. Wrapping with preservative film and storing at 4 deg.c.
The results of the indices during storage of spinach treated by the method are shown in Table 1.
Comparative example
The treatment method comprises the following steps: spinach is washed with distilled water or filtered tap water to remove particulate impurities. Draining at normal temperature until no water drops, and soaking in distilled water for 1 hr. Taking out and draining until no water drops. Wrapping with preservative film and storing at 4 deg.c.
The results of the individual indices during storage of the treated spinach are shown in Table 1 (next page).
TABLE 1 example 1 and comparative example treatment of the Change in the indices during storage of spinach
Claims (1)
1. A spinach preservation method is characterized by comprising the following steps: washing spinach with distilled water or filtered tap water to remove particle impurities, draining at normal temperature until no water drops, soaking in 100mg/L pigment solution of muscat grape peel for 2h, taking out, draining until no water drops, wrapping with preservative film, and storing at 4 deg.C;
the rose grape peel pigment liquid is prepared by the following steps: grinding grape peel with 39.5% ethanol water solution at a ratio of 1g to 3mL, ultrasonic extracting with power of 110w for 20min, centrifuging, collecting supernatant, rotary evaporating to remove ethanol to obtain pigment concentrate, diluting with water 4 times, and filtering with filter membrane for sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481327.4A CN106135395B (en) | 2016-06-27 | 2016-06-27 | Spinach preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610481327.4A CN106135395B (en) | 2016-06-27 | 2016-06-27 | Spinach preservation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106135395A CN106135395A (en) | 2016-11-23 |
| CN106135395B true CN106135395B (en) | 2020-02-11 |
Family
ID=57349824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610481327.4A Expired - Fee Related CN106135395B (en) | 2016-06-27 | 2016-06-27 | Spinach preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106135395B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907113A (en) * | 2019-04-02 | 2019-06-21 | 哈工大机器人（山东）智能装备研究院 | A kind of fermented beverage and preparation method thereof for removing internal nitrite |
| CN114365762A (en) * | 2022-01-12 | 2022-04-19 | 广西东鸣现代农业发展有限公司 | Spinach preservation and preservation method and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816322B (en) * | 2008-03-18 | 2012-05-30 | 浙江省农业科学院 | Method for preserving spinach |
| CN101366412B (en) * | 2008-09-26 | 2011-05-18 | 中国农业大学 | Natural fruit and vegetables disinfection antistaling agent, preparation and process of using |
| CN105248637B (en) * | 2015-11-05 | 2019-09-24 | 山西大学 | A kind of Yoghourt |
-
2016
- 2016-06-27 CN CN201610481327.4A patent/CN106135395B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN106135395A (en) | 2016-11-23 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200211 |