CN106261461A - A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof - Google Patents
A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof Download PDFInfo
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- CN106261461A CN106261461A CN201510259250.1A CN201510259250A CN106261461A CN 106261461 A CN106261461 A CN 106261461A CN 201510259250 A CN201510259250 A CN 201510259250A CN 106261461 A CN106261461 A CN 106261461A
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- fresh
- total flavones
- myricae rubrae
- fructus myricae
- keeping liquid
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- 229930003944 flavone Natural products 0.000 title claims abstract description 68
- 235000011949 flavones Nutrition 0.000 title claims abstract description 68
- 150000002213 flavones Chemical class 0.000 title claims abstract description 62
- 239000007788 liquid Substances 0.000 title claims abstract description 54
- 238000004321 preservation Methods 0.000 title claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 22
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 21
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 21
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 21
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000003480 eluent Substances 0.000 claims abstract description 7
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 6
- 238000010828 elution Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
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- 238000002203 pretreatment Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
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- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 2
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- 241000219433 Myrica Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 241000219000 Populus Species 0.000 description 2
- 244000018795 Prunus mume Species 0.000 description 2
- 235000011158 Prunus mume Nutrition 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 2
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 2
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- 235000011957 flavonols Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 2
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- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 2
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- 229920001661 Chitosan Polymers 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
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- 229920002527 Glycogen Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- DRBBFCLWYRJSJZ-UHFFFAOYSA-N N-phosphocreatine Chemical compound OC(=O)CN(C)C(=N)NP(O)(O)=O DRBBFCLWYRJSJZ-UHFFFAOYSA-N 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 241000609693 Pelea Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
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- 230000000840 anti-viral effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 229930015036 aurone Natural products 0.000 description 1
- 150000001530 aurones Chemical class 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- KQILIWXGGKGKNX-UHFFFAOYSA-N dihydromyricetin Natural products OC1C(=C(Oc2cc(O)cc(O)c12)c3cc(O)c(O)c(O)c3)O KQILIWXGGKGKNX-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- FVTCRASFADXXNN-SCRDCRAPSA-N flavin mononucleotide Chemical compound OP(=O)(O)OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O FVTCRASFADXXNN-SCRDCRAPSA-N 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005865 ionizing radiation Effects 0.000 description 1
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229930014802 neoflavonoid Natural products 0.000 description 1
- 150000002804 neoflavonoids Chemical class 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 229910000069 nitrogen hydride Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003910 polypeptide antibiotic agent Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003335 secondary amines Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 150000003512 tertiary amines Chemical class 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The present invention relates to a kind of Fructus Myricae rubrae total flavones fresh-keeping liquid, this fresh-keeping liquid is dissolved in water by Fructus Myricae rubrae total flavones and prepares, described Fructus Myricae rubrae total flavones is prepared by following steps: take fresh Waxberry fruit, crushed after being dried, add 95% soak with ethanol 20～24h of 4～6 times of quality, ultrasound-assisted extraction 30～45min, repeat to extract 1～3 time to obtain extracting solution, recycling design, is concentrated to give extractum；Extractum is dispersed in water, extracts by petroleum ether, chloroform, ethyl acetate respectively, take acetic acid ethyl ester extract, it is dissolved in water through macroporous resin adsorption, then the ethanol elution with 15%～65%, collect eluent, eluent is vacuum dried, obtains Fructus Myricae rubrae total flavones powder；Further relate to this Fructus Myricae rubrae total flavones fresh-keeping liquid application in terms of preservation of fishery.The preparation method of this fresh-keeping liquid is simple, can effectively suppress the bacterial reproduction of Fish during cryopreservation, slow down its fat oxidation, delay putrid and deteriorated, thus extend its shelf life.
Description
Technical field
The present invention relates to preservation of fishery field, particularly relate to a kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and in preservation of fishery
Application.
Background technology
Fructus Myricae rubrae belongs to Myruca ceas Myrica(Myrica), and also known as Sheng Shengmei, Bai Dimei, Fructus Myricae rubrae has the highest medicinal and edibility,
Distribution is all had in areas such as China East China and Hunan, Guangdong, Guangxi, Guizhou.Waxberry fruit drupe is spherical, outer surface
Tool papillary bulge, outer peel meat, many juice and resin, sweet and sour, peony or aubergine time ripe.
Total flavones refers to flavone compound, is a big class natural product, is widely present in plant kingdom, is many Chinese herbal medicine
Effective ingredient, nature the most common are flavone and flavonol, other include double hydrogen flavol, isoflavone, double Huang
Ketone, flavonol, chalcone, aurones, anthocyanin and neoflavonoid etc..Flavonoid substances is the main work in Waxberry fruit
Property material, including ampelopsin, Quercetin, kaempferol and be each connected with the glycosides etc. that different sugar is formed, have antiinflammatory,
The effects such as antioxidation, antibacterial, antiviral.In terms of in Fructus Myricae rubrae, the research of Flavonoid substances relates generally to extraction at present,
Relate to its biological activity, application aspect is less.
Traditional method for preserving aquatic products mainly includes low-temperature preservation, ionizing radiation preservation, gas preservation and chemicals preservation
Deng, bioactive substance preservation is the method for preserving aquatic products of the most emerging a kind of Nantural non-toxic, such as: Nisin, bifid
Bacillus, tea polyphenols, antibacterial peptide, chitosan etc..In recent years, antibacterial, the bacteriostatic activity that Flavonoid substances has make its
Application in terms of preservation of fishery is subject to people's attention, and such as Patent No. ZL201210530887.6, (Authorization Notice No. is
CN 102960420B) Chinese invention patent " large yellow croaker coating preservation method " in disclose a kind of fresh-keeping liquid, this guarantor
Fresh liquid be mainly composed of Celery extract；And for example (Authorization Notice No. is CN to Patent No. ZL201210536519.2
Public affairs in Chinese invention patent " a kind of composite preservative being applied to marine fishes and using method thereof " 102972508A)
Open a kind of antistaling agent, containing Herba Mimosae Pudicae extractive of general flavone, Melicope patulinervia extractive of general flavone and Fructus Citri tangerinae in this antistaling agent
Extractive of general flavone, but, have not been reported about the application in terms of preservation of fishery of the Fructus Myricae rubrae total flavones at present.
Fish are a kind of important aquatic products, because its delicious meat, nutrition, health are favored by people, and the corruption of Fish
Losing is that the combined factors effects such as microorganism, enzyme and chemical reaction are caused, and the existing internal relation of the process of corruption is deposited
In this qualitative difference, its process is extremely complex, and corrupt feature is varied, and therefore the evaluation of the freshness of Fish also must
Must consider by comprehensive many index comprehensives.It is total that the present invention accounts for the sense organ score value fish refrigerated condition, pH value, antibacterial from green grass or young crops
Number sets out with the freshness evaluation index such as TVB-N value, research Waxberry fruit total flavones application in preservation of fishery, thus
The natural red bayberry preservative for later development with more preferable fresh-keeping effect provides good theoretical foundation.
Summary of the invention
First to be solved by this invention technical problem is that and provide a kind of natural, healthy and fresh-keeping effect for prior art
The best Fructus Myricae rubrae total flavones fresh-keeping liquid.
Second to be solved by this invention technical problem is that and provide for prior art a kind of above-mentioned Fructus Myricae rubrae total flavones to protect
The application in preservation of fishery of the fresh liquid.
The present invention solves the technical scheme that first technical problem used: a kind of Fructus Myricae rubrae total flavones fresh-keeping liquid, its feature
Being, this fresh-keeping liquid is dissolved in water by Fructus Myricae rubrae total flavones and prepares, and described Fructus Myricae rubrae total flavones is prepared by following steps:
(1) fresh Waxberry fruit is taken, crushed after being dried, add 95% soak with ethanol 20～24h of 4～6 times of quality,
Ultrasound-assisted extraction 30～45min, repeats to extract 1～3 time to obtain extracting solution, recycling design, is concentrated to give extractum；
(2) extractum is dispersed in water, extracts by petroleum ether, chloroform, ethyl acetate respectively, take ethyl acetate
Extract, is dissolved in water through macroporous resin adsorption, then the ethanol elution with 15%～65%, collects eluent, by eluent
Vacuum drying, obtains Fructus Myricae rubrae total flavones powder.
The present invention solves the technical scheme that second technical problem used: above-mentioned Fructus Myricae rubrae total flavones fresh-keeping liquid is at aquatic products
Application in fresh-keeping.
As preferably, described aquatic products are Fish.
As preferably, described Fructus Myricae rubrae total flavones fresh-keeping liquid application process in preservation of fishery is as follows: take fresh water product,
After conventional pre-treatment, put into solid-to-liquid ratio 13～15:8 and Fructus Myricae rubrae total flavones fresh-keeping liquid soak 5～10min, pull out and drain,
Load in sterile chamber and seal, be finally placed in cold preservation under 4 ± 1 DEG C of environment.
As preferably, in described Fructus Myricae rubrae total flavones fresh-keeping liquid, the concentration of Fructus Myricae rubrae total flavones is 0.1～0.5g/L.
Further, in described Fructus Myricae rubrae total flavones fresh-keeping liquid, the concentration of Fructus Myricae rubrae total flavones is 0.5g/L, uses this concentration to process
Aquatic products, storage time is long, and in storage, aquatic products quality comparison is little.
Compared with prior art, it is an advantage of the current invention that: the present invention is with Waxberry fruit for raw material extraction Fructus Myricae rubrae total flavones
Preparing the fresh-keeping liquid for preservation of fishery, the preparation method of this fresh-keeping liquid is simple, for the fresh-keeping liquid of pure natural, nontoxic
Harmless on health without impact and preferable to the fresh-keeping effect of Fish, can effectively suppress the thin of Fish during cryopreservation
Bacterium breeds, and slows down its fat oxidation, delays putrid and deteriorated etc., thus extends its shelf life, is promoting Fish commodity value
On the basis of, it is possible to Waxberry fruit is carried out deep development utilization, thus is that exploitation Fructus Myricae rubrae is led at preservation of fishery further
The application in territory provides theoretical foundation.
Accompanying drawing explanation
Fig. 1 is the HPLC collection of illustrative plates of rutin standard substance in embodiment 1；
Fig. 2 is the HPLC collection of illustrative plates of the product prepared during extraction in embodiment 1；
Fig. 3 is the sample of test group and matched group sense organ score value change in storage in embodiment 2；
Fig. 4 is the sample of test group and matched group pH value change in storage in embodiment 2；
Fig. 5 is the sample of test group and matched group total number of bacteria change in storage in embodiment 2；
Fig. 6 is the sample of test group and matched group total volatile basic nitrogen (TVB-N) in storage in embodiment 2
Change.
Detailed description of the invention
Below in conjunction with accompanying drawing embodiment, the present invention is described in further detail.
Embodiment 1: prepared by Fructus Myricae rubrae total flavones fresh-keeping liquid
1, process is extracted:
(1) fresh Waxberry fruit is taken, crushed after being dried, add 95% soak with ethanol 24h of 4 times of quality, ultrasonic
Ripple auxiliary extraction 45min, repeats to extract 3 times to obtain extracting solution, recycling design, is concentrated to give extractum；
(2) extractum is dispersed in water, extracts by petroleum ether, chloroform, ethyl acetate respectively, take ethyl acetate
Extract, is dissolved in water through D101 macroporous resin adsorption, 15% ethanol, 35% ethanol, 65% ethanol elution, takes 35%
Ethanol elution reclaims, and is vacuum dried by eluent, obtains Fructus Myricae rubrae total flavones powder.
2, the determination of Fructus Myricae rubrae total flavones
Use the product of gained during conventional high performance liquid chromatography detection said extracted, testing result such as Fig. 1 with
Shown in Fig. 2, wherein Fig. 1 is the HPLC collection of illustrative plates of rutin standard substance, and a strong peak, figure occurs in the 35.129min of Fig. 1
2 is the HPLC collection of illustrative plates of the product prepared during said extracted, it is seen that a strong peak occur at the 34.648min of Fig. 2,
The time similarity that strong peak in Fig. 1 and Fig. 2 occurs, primarily determines that the most above-mentioned product is really containing total flavones in above-mentioned product
Fructus Myricae rubrae total flavones, and through assay, total leaching rate of flavone is up to 97.9%, and the flavones content in Waxberry fruit is
8.32%.
3, the preparation of Fructus Myricae rubrae total flavones fresh-keeping liquid
The Fructus Myricae rubrae total flavones powder of above-mentioned preparation is dissolved in sterile distilled water, prepares Fructus Myricae rubrae total flavones fresh-keeping liquid, and by poplar
The maximum experimental concentration of prunus mume (sieb.) sieb.et zucc. total flavones is set to 0.5g/L, respective concentration gradient is 0.1,0.3,0.5g/L carry out following guarantor
Fresh liquid is applied to the fresh-keeping test of aquatic products.
Embodiment 2: the preservation of fishery test of Fructus Myricae rubrae total flavones fresh-keeping liquid
1, sample treatment
Select color and luster green grass or young crops preferable, of uniform size and account for fish, fish head is decapitated, cuts open from abdominal part, remove internal organs, cut open along spine
Take two flesh of fish, stripping fish skin, then cut into the fillet of quality about 150 grams, rinse 2 times with tap water after cleaning, then use
Clean clear water soaks 10min, pulls out and drains, puts into Temperature drop in refrigerator to 4 ± 1 DEG C of storages.Random packet, dense in difference
Degree fresh-keeping liquid with in solid-to-liquid ratio 15:8 soak 5min, pull out and drain, load in aseptic valve bag, be placed in 4 ± 1 DEG C cold
Hide, it is thus achieved that the sample of test group；Account for fish so that sterile distilled water to soak the green grass or young crops of 5min, pull out and drain, load aseptic from
In envelope, it is placed in 4 ± 1 DEG C of cold preservations, it is thus achieved that the sample of matched group.
2, sensory evaluation scores
The change of sense organ is the result that Fish occur a series of biochemical changes, is also the table directly perceived of quality of fish reduction
Existing.Organoleptic quality is of crucial importance for the commodity value of Fish, is the most also the important indicator weighing freshness.The present embodiment
With reference to marine fish subjective appreciation method, by 5 composition of personnel sensory evaluation groups having a sensory evaluation experience, to fillet
Abnormal smells from the patient, color and luster, the elasticity of muscle, 4 indexs of surface viscosity are evaluated, and the green grass or young crops of test group and matched group is accounted for fish and carries out
Overall merit, method is: observes green grass or young crops after opening bag at once and accounts for the color and luster of fish, smelling abnormal smells from the patient；Take out, with sides such as finger touches
Formula judges elastic and tacky situation, and each index scoring criteria: 9-10 is divided into best, 8-9 is divided into preferably, and 6-7 is divided into one
As, for poor, as shown in table 1, measured at 1-10 days respectively, record for less than 6 points.
Table 1 green grass or young crops accounts for the sensory test standards of grading of fish
Test group is with matched group sense organ score value result of variations in storage as shown in Figure 3, it is seen that during cold preservation, blue or green
Account for the prolongation in time of the sense organ score value of fish to be gradually lowered, within after cold preservation the 3rd day, rise, use Waxberry fruit total flavones fresh-keeping liquid
Green grass or young crops after process accounts for fish section and has significant difference (p < 0.01) compared with matched group.During by the 6th day, the green grass or young crops of matched group accounts for
There is corruption in fish, meat loose, and tangent plane is matt, and body surface color and luster is dim, produces bigger abnormal flavour.After 6th day, examination
Test the sense organ score value organized with matched group to be all decreased obviously, but the organoleptic quality of test group is still better than matched group.It addition,
As seen from Figure 3, in test group, the green grass or young crops after processing with 0.5g/L Waxberry fruit total flavones fresh-keeping liquid accounts for the sense organ of fish section
Evaluation effect is best, and the 9th day after cold preservation remains to keep its intrinsic elasticity and color and luster, slightly abnormal flavour.
3, pH value must measure
After Fish are slaughtered, in body, glycogen finally produces lactic acid through anaerobic degradation approach, adds that phosphagen and ATP decompose
Produce phosphoric acid and make pH value decline.Afterwards, owing to meat starts corruption, breaks down proteins have accumulated trimethylamine and NH3
Deng alkaline matter, so that the pH value of the flesh of fish raises.It is generally believed that the pH value of the flesh of fish is below 7.0, its quality is can
In the range of acceptance.
Green grass or young crops after being processed by the Waxberry fruit total flavones fresh-keeping liquid of variable concentrations accounts for fish section, and its pH value all has in various degree
Change.The green grass or young crops of test group and matched group accounts for the change of pH value such as Fig. 4 in fish storage, from the figure 3, it may be seen that sample
PH value continuous decrease within the stiff phase, persistently rise at decay process.Green grass or young crops account for fish storage first 3 days, due to it
Capture lethal, the internal change that there occurs various complexity, its pH value the most slowly rises, after due to arriving in the stiff phase
Coming, slowly declining occurs in pH.Along with the generation that fish body is putrid and deteriorated, the pH value of test group and matched group is in rising trend,
But the pace of change of test group pH value is considerably slower than matched group: matched group reaches 7.32 at the 5th day pH value, corrupt；
And test group is 6.88 ± 0.11 at the 6th day pH value, its quality is the most within the acceptable range.Refer to pH value for freshness
Mark, test group shelf-life up to 10 days, the sample pH value wherein processed with the Waxberry fruit total flavones fresh-keeping liquid of 0.5g/L
It is worth minimum.
As fully visible, Waxberry fruit total flavones fresh-keeping liquid can effectively delay fish body self-dissolving, plays obvious preservation.
4, the change of total plate count
Total plate count measures the important symbol being to judge food pollution degree, it is possible to by moving antibacterial breeding in food
The observation of state, provides foundation for the hygienical evaluation of test sample and the prediction of shelf life.Fish are corrupt main by microorganism
Breeding is caused, and therefore the quantity of putrefaction bacteria and Estimation of The Fish Freshness have close relationship, reference standard SC/T 3116
-2006 " freezing fish of fresh water fish slices " specifies: total number of bacteria < 5 × 105CFU/g is standard.
The green grass or young crops of test group and matched group account for fish in cold storage procedure total number of bacteria change as it is shown in figure 5, by test group with
The significant difference of matched group compares, and from the 2nd day, notable difference occurs between total number of bacteria and the test group of matched group
(p<0.05).Under refrigerated conditions (4 ± 1 DEG C), in initial 3 days, after using Waxberry fruit total flavones fresh-keeping liquid to process
Green grass or young crops accounts for fish (test group), and its total number of bacteria is below matched group, and the 3rd day starts, and the bacterial number of matched group increases fast
Speed, when the 4th day, fillet are the most corrupt.Through the fillet that fresh-keeping liquid processes, bacterial multiplication speed is considerably slower than matched group, shows
Fresh-keeping liquid creates significantly effect to suppression fillet putrefaction bacteria breeding, and uses 0.5g/L Waxberry fruit total flavones fresh-keeping liquid
The total number of bacteria 4.34 × 10 when the 7th day4CFU/g, therefore can be effectively improved green grass or young crops with Waxberry fruit total flavones fresh-keeping liquid and account for fish
The preservation time of section sample, Shelf-life.
5, the mensuration of total volatile basic nitrogen (TVB-N)
In Fish and other animal food decay processes, due to the effect of antibacterial so that breaks down proteins produce ammonia, primary
The alkaline nitrogenous things such as amine, secondary amine and tertiary amine, because it has volatility therefore referred to as total volatile basic nitrogen (TVB-N), be
The important indicator that Fish freshness is evaluated, national Specification TVB-N value≤20mg/100g.
Under refrigerated conditions, the green grass or young crops after variable concentrations Waxberry fruit total flavones fresh-keeping liquid processes accounts for its TVB-N of fish section at any time
Between change as shown in Figure 6, preserve the initial stage, it is 9.50 ± 0.97mgN/100g that green grass or young crops accounts for the TVB-N value of fish.Along with storage time
Prolongation, green grass or young crops accounts for fish due to oxidized and decompose under the effect of microorganism, produce the alkaline matter such as ammonia, amine and
TVB-N is made to raise.Test result indicate that, the green grass or young crops after using the Waxberry fruit total flavones fresh-keeping liquid of variable concentrations preparation to process
Accounting for fish, its TVB-N value is below matched group, and shelf life also obtains prolongation in various degree, wherein uses the poplar of 0.5g/L
The green grass or young crops that prunus mume (sieb.) sieb.et zucc. fruit total flavones fresh-keeping liquid processed accounts for fish section, at the 8th day, is still 16.8～0.3mg/100g, and matched group exists
Index of fish freshness is just exceeded when the 5th day, corrupt serious to sample when the 8th day, it can be seen that Waxberry fruit total flavones fresh-keeping liquid pair
Green grass or young crops accounts for fishing gear the effect being obviously prolonged shelf life.
Claims (6)
1. a Fructus Myricae rubrae total flavones fresh-keeping liquid, it is characterised in that this fresh-keeping liquid is dissolved in water by Fructus Myricae rubrae total flavones and prepares, institute
State Fructus Myricae rubrae total flavones to be prepared by following steps:
(1) fresh Waxberry fruit is taken, crushed after being dried, add 95% soak with ethanol 20～24h of 4～6 times of quality,
Ultrasound-assisted extraction 30～45min, repeats to extract 1～3 time to obtain extracting solution, recycling design, is concentrated to give extractum；
(2) extractum is dispersed in water, extracts by petroleum ether, chloroform, ethyl acetate respectively, take ethyl acetate
Extract, is dissolved in water through macroporous resin adsorption, then the ethanol elution with 15%～65%, collects eluent, by eluent
Vacuum drying, obtains Fructus Myricae rubrae total flavones powder.
2. a Fructus Myricae rubrae total flavones fresh-keeping liquid as claimed in claim 1 application in preservation of fishery.
3. Fructus Myricae rubrae total flavones fresh-keeping liquid application in preservation of fishery as claimed in claim 2, it is characterised in that
Take fresh water product, after conventional pre-treatment, put in Fructus Myricae rubrae total flavones fresh-keeping liquid with solid-to-liquid ratio 13～15:8 and soak
5～10min, pull out and drain, load in sterile chamber and seal, be finally placed in cold preservation under 4 ± 1 DEG C of environment.
4. Fructus Myricae rubrae total flavones fresh-keeping liquid application in preservation of fishery as claimed in claim 2 or claim 3, its feature exists
In, described aquatic products are Fish.
5. Fructus Myricae rubrae total flavones fresh-keeping liquid application in preservation of fishery as claimed in claim 4, it is characterised in that
In described Fructus Myricae rubrae total flavones fresh-keeping liquid, the concentration of Fructus Myricae rubrae total flavones is 0.1～0.5g/L.
6. Fructus Myricae rubrae total flavones fresh-keeping liquid application in preservation of fishery as claimed in claim 4, it is characterised in that
In described Fructus Myricae rubrae total flavones fresh-keeping liquid, the concentration of Fructus Myricae rubrae total flavones is 0.5g/L.
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