CN106417576A - 一种含壳寡糖和肉桂酸的香蕉保鲜剂 - Google Patents
一种含壳寡糖和肉桂酸的香蕉保鲜剂 Download PDFInfo
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Abstract
本发明涉及一种含壳寡糖和肉桂酸的香蕉保鲜剂,有效成分由肉桂酸、壳寡糖和香菇多糖组成,其中肉桂酸、壳寡糖和香菇多糖的重量比为4‑10:2‑5:1‑2。本发明的有效成分协同增效,能有效降低香蕉采后炭疽病的发生,同时克服了香蕉保鲜中存在的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。本发明制备工艺简单,生产成本低,无毒安全,符合果蔬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,具体涉及一种含壳寡糖和肉桂酸的香蕉保鲜剂。
背景技术
同其它水果一样,香蕉采收后仍在进行呼吸作用和蒸腾作用,使果体内的贮存物质逐渐分解,果体重量减轻,果皮细胞膨压下降。当水分损失到一定程度时,就会出现果皮皱缩现象,失去应有的光泽。同时香蕉采后容易遭受病害的侵染,香蕉炭疽病使得香蕉表皮出现黑色斑点,进而使香蕉腐烂,缩短储藏期,失去食用价值。
目前果蔬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。若单独采用冷藏法,因贮藏温度不能于12℃,保鲜期也不长。
壳寡糖是由壳聚糖解聚制成,是甲壳素、壳聚糖产品的升级产品,具有壳聚糖不可比拟的优越性,具有无毒、可溶于弱酸性水溶液中,具有良好的成膜性和生物可降解性、气体选择透过性和抗菌性,是一种天然可食性保鲜材料,被广泛地用于果蔬保鲜的研究。
肉桂酸,又名β-苯丙烯酸-3-苯基-2-丙烯酸,是从肉桂皮或安息香分离出的有机酸。主要用于香精香料、食品添加剂、医药、美容等方面。肉桂酸具有保鲜和杀菌的功效已有诸多的报道,如专利申请号为201410176186.6的《一种葡萄保鲜的方法》证实了肉桂酸在葡萄上具有很好的保鲜效果。
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。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。
鉴于香蕉保鲜过程中易受炭疽病的侵染,通过抑制香蕉炭疽病能有效延长香蕉的保鲜期。目前,以壳寡糖、肉桂酸、香菇多糖为有效成分果蔬保鲜剂,应用于香蕉保鲜还未见有相关的报道。
发明内容
本发明的目的提供一种含壳寡糖和肉桂酸的香蕉保鲜剂,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:一种含壳寡糖和肉桂酸的香蕉保鲜剂,有效成分由肉桂酸、壳寡糖和香菇多糖组成,肉桂酸、壳寡糖和香菇多糖的重量比为4-10:2-5:1-2,优选的,肉桂酸、壳寡糖和香菇多糖的重量比为5:3:1。
所述的香蕉保鲜剂,肉桂酸在保鲜剂中的重量百分比为1.0-5.0%,壳寡糖在保鲜剂中的重量百分比为0.5-2.0%,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取肉桂酸、壳寡糖、香菇多糖和水,混合均匀并充分搅拌使混合物完全溶解即得一种含壳寡糖和肉桂酸的香蕉保鲜剂。
所述的香蕉保鲜剂的使用方法为:将制备好的香蕉保鲜剂用水稀释50-300倍,将新鲜采收的绿色香蕉分别用稀释后的保鲜液进行浸渍或喷抹处理,自然晾干,低温或室温储藏保存即可。
本发明具有以下优点和显著技术效果:
(1)本发明各有效成分相互配伍,在香蕉炭疽病上协同增效,能有效降低采后香蕉炭疽病发病率,有效延长采收香蕉的保鲜期。
(2)本发明制备工艺简单,生产成本低,无毒安全,符合果蔬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
一种含壳寡糖和肉桂酸的香蕉保鲜剂,其配方为:
实施例1:肉桂酸2.5kg、壳寡糖1.5kg、香菇多糖0.5kg,水补足至100kg。
实施例2:肉桂酸2.0kg、壳寡糖1.5kg、香菇多糖1.0kg,水补足至100kg。
实施例3:肉桂酸1.0kg、壳寡糖0.5kg、香菇多糖0.2kg,水补足至100kg。
实施例4:肉桂酸4.0kg、壳寡糖2.0kg、香菇多糖0.5kg,水补足至100kg。
实施例5:肉桂酸5.0kg、壳寡糖2.0kg、香菇多糖1.0kg,水补足至100kg。
实施例1-5的香蕉保鲜剂的制备方法为:按配方准确称取肉桂酸、壳寡糖、香菇多糖和水,充分搅拌20min,使之混合完全溶解,即得一种含壳寡糖和肉桂酸的香蕉保鲜剂。
二、应用实施例
实施例1:肉桂酸、壳寡糖、香菇多糖及其混剂用于香蕉炭疽病的室内毒力试验
经预试确定各有效成分的有效抑制浓度范围后,将肉桂酸、壳寡糖、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肉桂酸、壳寡糖、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) |
肉桂酸(A) | / | 7.51 | / |
壳寡糖(B) | / | 3.22 | |
香菇多糖(C) | / | 2.12 | / |
A:B:C | 4:2:1 | 3.41 | 126.4 |
A:B:C | 4:5:2 | 2.75 | 132.2 |
A:B:C | 5:3:1 | 2.59 | 168.0 |
A:B:C | 5:4:2 | 2.73 | 141.4 |
A:B:C | 7:3:1 | 3.03 | 155.7 |
A:B:C | 8:5:2 | 3.17 | 132.9 |
A:B:C | 10:2:1 | 3.49 | 153.6 |
A:B:C | 10:5:2 | 3.03 | 146.8 |
A:B:C | 1:4:5 | 3.47 | 77.2 |
由表1可知,肉桂酸、壳寡糖和香菇多糖在配比为4-10:2-5:1-2的范围内混配时,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,在香蕉采收后储运保鲜期使用能减少炭疽病的发生,有利于延长香蕉的保鲜期。
实施例2:肉桂酸、壳寡糖和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稀释后涂膜,以香蕉表面滴水为标准,自然风干后在一定的贮藏条件下贮藏,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)各处理的药剂及浓度如下:
处理组1#:含2.5%肉桂酸·1.5%壳寡糖·0.5%香菇多糖的香蕉保鲜剂,稀释250倍;
处理组2#:含2.0%肉桂酸·1.5%壳寡糖·1.0%香菇多糖的香蕉保鲜剂,稀释250倍;
处理组3#:含5.0%肉桂酸香蕉保鲜剂,稀释100倍;
处理组4#:含4.0%壳寡糖的香蕉保鲜剂,稀释100倍;
处理组5#:含2.0%香菇多糖的香蕉保鲜剂,稀释100倍;
处理组6#:空白对照(CK)
试验结果见表2。
表2肉桂酸、壳寡糖、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,有利于香蕉在储运期间保鲜和有效的延长香蕉货架期,具有很好的推广价值。
Claims (3)
1.一种含壳寡糖和肉桂酸的香蕉保鲜剂,其特征在于,有效成分由肉桂酸、壳寡糖和香菇多糖组成,肉桂酸、壳寡糖和香菇多糖的重量比为4-10:2-5:1-2。
2.根据权利要求1所述的香蕉保鲜剂,其特征在于,肉桂酸、壳寡糖和香菇多糖的重量比为5:3:1。
3.根据权利要求1所述的香蕉保鲜剂,其特征在于,肉桂酸在保鲜剂中的重量百分比为1.0-5.0%,壳寡糖在保鲜剂中的重量百分比为0.5-2.0%,香菇多糖在保鲜剂中的重量百分比为0.2-1.0%。
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