CN106387033A - 一种含蔗糖酯和香菇多糖的香蕉保鲜剂 - Google Patents
一种含蔗糖酯和香菇多糖的香蕉保鲜剂 Download PDFInfo
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Abstract
本发明涉及一种含蔗糖酯和香菇多糖的香蕉保鲜剂,有效成分由蔗糖酯和香菇多糖组成,其中蔗糖酯和香菇多糖的重量比为4‑10:1‑2。本发明的香蕉保鲜剂对环境友好,无化学残留和副作用,符合人们对食品保鲜的绿色、环保要求。
Description
技术领域
本发明涉及果蔬保鲜技术领域,具体涉及一种含蔗糖酯和香菇多糖的香蕉保鲜剂。
背景技术
水果、蔬菜常用的保鲜方法有气调法、冷藏法、速冻法、涂膜法和化学防腐法等。就香蕉的保鲜来说,由于气调法对技术和设备条件要求较高,目前应用不很广泛。单纯使用化学防腐剂不仅保鲜效果较差,还存在卫生安全问题。香蕉具有不耐低温贮藏的特性,当贮藏温度低于12℃时就会出现冷害现象。因此,香蕉保鲜不能采用速冻法。若采用冷藏法,因贮藏温度不能于12℃,保鲜期也不长。
蔗糖酯由蔗糖与脂肪酸酯化而成,其化学结构是由高亲水性的蔗糖和具有亲油性的脂肪酸基团组成。蔗糖酯的表面活性功能具体表现为较强的润湿、分散和悬浊化能力,广泛应用于食品、医药、化妆品、制糖、果蔬保鲜领域。
香菇多糖,英文通用名为:fungous proteoglycan,是一类具有诱导抗性的植物源多糖类化合物,具有抗病、抑菌活性,能够诱导植物产生和积累水杨酸、植保素和几丁质酶等抗病性物质。关于香菇多糖应用于作物病菌的研究已有诸多报道,如张文华发表的《香菇多糖增强黄瓜幼苗对炭疽病菌抗性机理》表明,经香菇多糖诱导后,黄瓜对炭疽病菌抗性明显增强。
在香蕉采收后的保鲜过程中容易遭受香蕉炭疽病的侵染,通过抑制香蕉炭疽病的发生能有效的延长香蕉的保鲜期。目前,以蔗糖酯、香菇多糖为有效成分果蔬保鲜剂,应用于香蕉的保鲜上还未见有相关的报道。
发明内容
本发明的目的提供一种含蔗糖酯和香菇多糖的香蕉保鲜剂,以解决现有技术存在的香蕉保鲜中采用气调贮藏的保鲜成本高、化学保鲜法造成有害物质残留等问题。
本发明采取的技术方案是:一种含蔗糖酯和香菇多糖的香蕉保鲜剂,蔗糖酯和香菇多糖的重量比为4-10:1-2,优选的,蔗糖酯和香菇多糖的重量比为5:1。
所述的香蕉保鲜剂,蔗糖酯在保鲜剂中的重量百分比为2.0-5.0%,香菇多糖在保鲜剂中的重量百分比为0.2-1.0%,余量为水补足至100%。
所述的香蕉保鲜剂的制备方法:采用常规的混匀方法,即按照配方比例准确称量蔗糖酯、香菇多糖和水,搅拌均匀使混合物充分溶解即得一种含蔗糖酯和香菇多糖的香蕉保鲜剂。
所述的香蕉保鲜剂的使用方法为:将香蕉保鲜剂用水稀释50-100倍,将新鲜收获的绿色香蕉分别用稀释后的保鲜液进行浸渍或涂抹处理,自然晾干,相对低温储藏保存即可。
本发明具有以下优点和显著技术效果:
(1)蔗糖酯和香菇多糖在抗香蕉采收后易感染的香蕉炭疽病上协同增效,能有效的防治香蕉采收后炭疽病的发病率,有效的延长香蕉采收后的保质期。
(2)以蔗糖酯和香菇多糖为有效成分的香蕉保鲜剂,无任何化学残留和副作用,符合人们对食品保鲜的绿色、环保要求。
具体实施方式
以下结合实施例对本发明的技术方案和有益效果作进一步说明,本发明所述的百分比均为重量百分比。
一、制备实施例
实施例1:香蕉保鲜剂的配方为:蔗糖酯2.5kg、香菇多糖0.5kg,水补足至100kg。
实施例2:香蕉保鲜剂的配方为:蔗糖酯2.0kg、香菇多糖0.5kg,水补足至100kg。
实施例3:香蕉保鲜剂的配方为:蔗糖酯5.0kg、香菇多糖1.0kg,水补足至100kg。
实施例4:香蕉保鲜剂的配方为:蔗糖酯2.0kg、香菇多糖0.2kg,水补足至100kg。
实施例5:香蕉保鲜剂的配方为:蔗糖酯3.0kg、香菇多糖0.5kg,水补足至100kg。
实施例1-5的香蕉保鲜剂制备方法为:按配方准确称取蔗糖酯、香菇多糖和水,搅拌15min,使之充分混合溶解,即得一种含蔗糖酯和香菇多糖的香蕉保鲜剂。
二、应用实施例
实施例1:蔗糖酯、香菇多糖及其混剂用于香蕉炭疽病的室内毒力试验
经预试确定各提取液有效抑制浓度范围后,将蔗糖酯、香菇多糖及其混合物按有效成分含量设置5个剂量梯度,设一清水对照。参照《农药室内生物测定试验准则杀菌剂》,采用菌丝生长速率法测定药剂对香蕉炭疽病的室内毒力测定试验。72h后用十字交叉法测量菌落直径,计算各处理净生长量菌丝生长抑制率。
用DPS数据处理软件进行统计分析,将菌丝生长抑制率换算成机率值(y),药液浓度(μg/mL)转换成对数值(x),以最小二乘法求得毒力回归方程(y=a+bx),并由此计算出每种药剂的EC50值,然后按孙云沛等1960年提出的共毒系数法(CTC)来评价药剂混用的增效作用,当共毒系数(CTC)≥120时,组合物表现为增效作用;当CTC≤80时,组合物表现为拮抗作用;当80<CTC<120时,组合物表现为相加作用。
试验结果见表1。
表1蔗糖酯、香菇多糖及其混剂对香蕉炭疽病的室内毒力测定表
供试药剂 | 配比 | EC50(μg/mL) | 共毒系数(CTC) |
蔗糖酯(A) | / | 5.34 | / |
香菇多糖(B) | / | 2.43 | / |
A:B | 4:1 | 3.34 | 129.1 |
A:B | 4:2 | 2.80 | 136.3 |
A:B | 5:1 | 2.64 | 168.4 |
A:B | 5:2 | 2.58 | 154.4 |
A:B | 8:1 | 3.21 | 147.0 |
A:B | 9:1 | 3.48 | 137.1 |
A:B | 9:2 | 2.58 | 170.2 |
A:B | 10:1 | 3.21 | 150.2 |
A:B | 1:5 | 3.48 | 76.7 |
由表1可知,蔗糖酯和香菇多糖在4-10:1-2的比例范围内混配,其共毒系数(CTC)均大于120,对香蕉炭疽病的抑制均表现出协同增效作用,有利于减少香蕉保鲜期间炭疽病的发病率。
实施例2:蔗糖酯、香菇多糖及其混剂用于香蕉保鲜的试验
(1)试验设计:采收大小均一、无病虫害、表面无机械损伤,成熟度基本一致的绿色香蕉用各处理的保鲜剂分别稀释喷淋,以香蕉表面滴水为标准,自然风干后在设定的贮藏条件下贮藏一定时间后,通过测定贮藏前后香蕉的重量损失和成熟度变化情况判断保鲜效果,其中香蕉的平均成熟情况主要根据香蕉果皮的外观色泽情况来判断。
香蕉果皮的色泽情况与对应的评分标准为:绿色=0分;绿中偏黄=1分;黄中偏绿=2分;黄色=3分;黄色带少量棕色斑点=4分;黄色且带较多棕色斑点=5分;黄色且带大量棕色斑点=6分;果皮全部或大部呈棕色=7分。
测定香蕉的平均成熟情况时,抽取若干香蕉样品按上述标准逐个评分,然后计算平均值。测定的分数值越大,表明香蕉的成熟变化也越大。
(2)试验药剂及浓度
处理1#:含2.5%蔗糖酯·0.5%香菇多糖的香蕉保鲜剂,稀释100倍;
处理2#:含2.5%蔗糖酯的香蕉保鲜剂,稀释50倍;
处理3#:含1.0%香菇多糖的香蕉保鲜剂,稀释50倍;
处理4#:空白对照(CK)
试验结果见表2。
表2:蔗糖酯、香菇多糖及其混剂用于香蕉保鲜的试验结果表
表2可以看出,本发明的香蕉保鲜剂,能有效的减少香蕉保鲜期间的失水量,同时能延缓香蕉的后熟,在室温条件下可延长货架期5-7天,在室温贮藏9天的情况下能减少重量损失2%,其保鲜效果是较为明显的。
Claims (3)
1.一种含蔗糖酯和香菇多糖的香蕉保鲜剂,其特征在于,蔗糖酯和香菇多糖的重量比为4-10:1-2。
2.根据权利要求1所述的香蕉保鲜剂,其特征在于,蔗糖酯和香菇多糖的重量比为5:1。
3.根据权利要求1所述的香蕉保鲜剂,其特征在于,蔗糖酯的重量百分比为2.0-5.0%,香菇多糖的重量百分比为0.2-1.0%,余量为水补足至100%。
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CN107494710A (zh) * | 2017-09-06 | 2017-12-22 | 山东省果树研究所 | 香菇多糖联合咯菌腈在防治水果、蔬菜贮藏病害中的应用 |
CN108967519A (zh) * | 2018-09-13 | 2018-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | 一种花椒芽菜的保鲜方法 |
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