CN106615062A - Banana fresh-keeping agent with chitosan oligosaccharide and tea polyphenols - Google Patents
Banana fresh-keeping agent with chitosan oligosaccharide and tea polyphenols Download PDFInfo
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- CN106615062A CN106615062A CN201610842666.0A CN201610842666A CN106615062A CN 106615062 A CN106615062 A CN 106615062A CN 201610842666 A CN201610842666 A CN 201610842666A CN 106615062 A CN106615062 A CN 106615062A
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- banana
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- 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
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Abstract
The invention relates to a banana fresh-keeping agent with chitosan oligosaccharide and tea polyphenols. Effective components in the banana fresh-keeping agent include the tea polyphenols, the chitosan oligosaccharide and lentinan. A weight ratio of the tea polyphenols to the chitosan oligosaccharide to the lentinan is 4-10:1-5:1. The banana fresh-keeping agent has the advantages that synergistic effects can be realized by the effective components, banana post-harvest anthracnose can be effectively reduced, and problems of high fresh-keeping cost of banana fresh-keeping air-conditioned storage, harmful substance residues due to chemical fresh-keeping methods and the like can be solved.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, specifically related to a kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols.
Background technology
It is the same with other fruit, still respiration and transpiration are being carried out after banana harvesting, the stock for making fruit internal
Matter is gradually decomposed, and fruit body weight mitigates, and pericarp membrane turgescence declines.When moisture loss to a certain degree when, just occur pericarp wrinkle
Contracting phenomenon, loses due gloss.Infecting for disease is subject to after Banana, it is black that banana anthracnose causes banana skin to occur
Color spot point, and then make banana rot, shorten storage phase, lose edibility.
At present the conventional preservation method of fruit vegetable has controlled atmosphere method, refrigeration, quick freezing, coating method and chemical preservation etc..
With regard to banana it is fresh-keeping for, because controlled atmosphere method requires technology and equipment condition higher, at present application is not bery extensive.Use merely
Not only fresh-keeping effect is poor for chemical preservative, also there are problems that safe and sanitary.Banana has the characteristic intolerant to cryopreservation, works as storage
Just occur when hiding temperature less than 12 DEG C and damage to plants caused by sudden drop in temperature phenomenon.Therefore, banana fresh-keeping can not adopt quick freezing.If individually using refrigeration
Method, because reserve temperature can not be in 12 DEG C, freshness date is not also long.
Chitosan oligosaccharide is made up of shitosan depolymerization, is chitin, the upgrading products of shitosan product, can not with shitosan
The superiority of analogy, with it is nontoxic, dissolve in slightly acidic water solution, with good film forming and biodegradability, gas
Body selective penetrated property and antibiotic property, are a kind of edible natural Perserving materials, are widely used in the research of preserving fruit and vegetable utilizing.
Tea Polyphenols, English name is：Tea Polyphenols, refer to tea Ye Zhongyi big class composition complicated, molecular weight and its
The very big Polyphenols of architectural difference and its derivative mixture.Tea Polyphenols has stronger antioxidation, also with antibacterial work
With.The Tea Polyphenols solution of low concentration is sprayed on fresh fruit and vegetables, so that it may suppress bacterial reproduction, keep water fruits and vegetables former
Some colors, reach the purpose of preservation and antisepsis.
Lentinan, English is general entitled：Fungous proteoglycan, are plant sources that a class has induction of resistance
Polysaccharide compound, with disease-resistant, bacteriostatic activity.Lentinan is applied to the existing many reports of research of crop germ, such as opens
What Wenhua was delivered《Lentinan strengthens cucumber seedling to anthrax bacteria resistance mechanism》Show, Jing after lentinan induction, cucumber
Anthrax bacteria resistance is remarkably reinforced.
In view of easily being infected by anthracnose during banana fresh-keeping, can effectively be extended by suppressing the generation of banana anthracnose
The freshness date of banana.At present, the fruit and vegetable fresh-keeping agent with chitosan oligosaccharide, Tea Polyphenols, lentinan as active ingredient, is applied to banana
The report of correlation is yet there are no on fresh-keeping.
The content of the invention
It is an object of the invention to provide a kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols, to solve prior art presence
The fresh-keeping high cost of air conditioned storage, chemical fresh-keeping method is adopted to cause harmful substance residual, can not protect using freezing in banana fresh-keeping
The problem of Tibetan.
The present invention is adopted the technical scheme that：A kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols, active ingredient is by tea
Polyphenol, chitosan oligosaccharide and lentinan composition, wherein the weight ratio of Tea Polyphenols, chitosan oligosaccharide and lentinan are 4-10:1-5:1.It is excellent
Choosing, the weight ratio of Tea Polyphenols, chitosan oligosaccharide and lentinan is 5:2:1.
Described Banana fresh-keeping agent, percentage by weight of the Tea Polyphenols in antistaling agent is 1.0-5.0%, and chitosan oligosaccharide is fresh-keeping
Percentage by weight in agent is 0.5-2.0%, and percentage by weight of the lentinan in antistaling agent is 0.2-1.0%, balance of
Water complements to 100%.
The preparation method of described Banana fresh-keeping agent：Using conventional mixing method, i.e., accurately weigh according to formula rate
Tea Polyphenols, chitosan oligosaccharide, lentinan and water, be well mixed and be sufficiently stirred for make mixture be completely dissolved obtain final product it is a kind of containing chitosan oligosaccharide
With the Banana fresh-keeping agent of Tea Polyphenols.
The using method of described Banana fresh-keeping agent is：By 50-300 times of the Banana fresh-keeping agent dilute with water for preparing, will
The green banana of fresh harvesting is impregnated or is sprayed and is smeared process with the fresh-keeping liquid after dilution respectively, is dried naturally, low temperature or room temperature
Storage is preserved.
The present invention has advantages below and notable technique effect：
(1) the mutual compatibility of active ingredient of the invention, the Synergistic on banana anthracnose can effectively reduce adopting rear banana
The anthracnose incidence of disease, is conducive to extending the freshness date of harvesting banana.
(2) preparation process is simple of the present invention, low production cost, non-toxic and safe, meet the environment protection requirement of food fresh keeping.
Specific embodiment
Technical scheme and beneficial effect are described further with reference to embodiments, of the present invention hundred
Ratio is divided to be weight percentage.
First, embodiment is prepared
A kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols, its formula is：
Embodiment 1：Tea Polyphenols 5.0kg, chitosan oligosaccharide 2.0kg, lentinan 1.0kg, water complements to 100kg.
Embodiment 2：Tea Polyphenols 2.0kg, chitosan oligosaccharide 1.0kg, lentinan 0.5kg, water complements to 100kg.
Embodiment 3：Tea Polyphenols 1.0kg, chitosan oligosaccharide 0.5kg, lentinan 0.2kg, water complements to 100kg.
Embodiment 4：Tea Polyphenols 4.0kg, chitosan oligosaccharide 2.0kg, lentinan 0.5kg, water complements to 100kg.
Embodiment 5：Tea Polyphenols 3.0kg, chitosan oligosaccharide 2.0kg, lentinan 1.0kg, water complements to 100kg.
The Banana fresh-keeping agent preparation method of embodiment 1-5 is：Tea Polyphenols, chitosan oligosaccharide, lentinan are accurately weighed by formula
And water, 20min is sufficiently stirred for, it is allowed to mixing and is completely dissolved, obtain final product a kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols.
2nd, Application Example
Embodiment 1：Tea Polyphenols, chitosan oligosaccharide, lentinan and its mixture are used for the indoor virulence test of banana anthracnose
Jing after effective inhibition concentration scope that prerun determines each composition, by Tea Polyphenols, chitosan oligosaccharide, lentinan and its mixing
Thing presses active constituent content and arranges 5 dose gradients, if clear water control.Reference《Farm-chemical indoor determination test rule is killed
Microbial inoculum》, medicament is determined using mycelial growth rate method the Toxicity Determination of banana anthracnose is tested.Handed over cross after 72h
Fork method measures colony diameter, calculates each process net growth mycelial growth inhibition rate.
Statistical analysis is carried out with DPS data processing softwares, mycelial growth inhibition rate is converted into probit value (y), liquid is dense
Degree (μ g/mL) is converted into logarithm value (x), and with least square method virulence regression equation (y=a+bx) is tried to achieve, and thus calculates every
Plant the EC of medicament50Value, the synergy that pharmacy mix is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition is made
With as co-toxicity coefficient (CTC) >=120, composition shows as synergistic effect；When CTC≤80, composition shows as antagonism work
With；As 80 ＜ CTC ＜ 120, composition shows as summation action.
Result of the test is shown in Table 1.
The Toxicity Determination table of the Tea Polyphenols of table 1, chitosan oligosaccharide, lentinan and its mixture to banana anthracnose
| Reagent agent | Proportioning | EC50(μg/mL) | Co-toxicity coefficient (CTC) |
| Tea Polyphenols (A) | / | 8.34 | / |
| Chitosan oligosaccharide (B) | / | 2.97 | |
| Lentinan (C) | / | 2.29 | / |
| A:B:C | 4:1:1 | 3.53 | 142.9 |
| A:B:C | 4:2:1 | 3.19 | 152.5 |
| A:B:C | 4:5:1 | 2.72 | 132.8 |
| A:B:C | 5:2:1 | 2.80 | 187.0 |
| A:B:C | 5:3:1 | 3.03 | 153.1 |
| A:B:C | 6:4:1 | 3.17 | 146.9 |
| A:B:C | 10:1:1 | 4.15 | 146.8 |
| A:B:C | 10:5:1 | 2.99 | 161.6 |
| A:B:C | 1:5:4 | 3.63 | 77.8 |
As shown in Table 1, Tea Polyphenols, chitosan oligosaccharide and lentinan are 4-10 in weight ratio:1-5:In the range of 1 during mixture, its
Co-toxicity coefficient (CTC) is all higher than 120, when Tea Polyphenols, chitosan oligosaccharide and lentinan are 5 in weight ratio:2:During 1 mixture, it is malicious altogether
Coefficient is maximum, and the suppression to banana anthracnose shows synergistic function, is conducive to extending the freshness date of banana.
Embodiment 2：Tea Polyphenols, chitosan oligosaccharide and lentinan and its mixture are used for the test of banana fresh-keeping
(1) experimental design：Size is homogeneous for harvesting, no disease and pests harm, surface have no mechanical damage, the basically identical green of maturity
Banana with each dilution film for processing corresponding antistaling agent, is dripped as standard, in spy after natural air drying respectively with banana surface
Preserve under conditions of fixed, fresh-keeping effect judged by the weight loss and maturity situation of change of banana before and after measure storage,
Wherein the average maturity situation of banana is mainly according to the appearance luster situation of Banana peel judging.
The color and luster situation of Banana peel is with corresponding standards of grading：Green=0 point；It is partially yellow in green=1 point；It is partially green in Huang
=2 points；Yellow=3 point；A small amount of brown spot=4 point of yellow band；Yellow and with more brown spot=5 point；Yellow and band is big
Amount brown spot=6 point；Pericarp is all or big portion is in brown=7 point.
When determining the average maturity situation of banana, extract some Banana swatches and score one by one by above-mentioned standard, then calculate
Mean value.The fractional value of measure is bigger, shows that the ripe change of banana is also bigger.
(2) each medicament for processing and concentration are as follows：
Treatment group 1#：Banana fresh-keeping agent containing the lentinan of 2.5% Tea Polyphenols, 1.0% chitosan oligosaccharide 0.5%, dilution
200 times；
Treatment group 2#：Banana fresh-keeping agent containing the lentinan of 2.0% Tea Polyphenols, 1.5% chitosan oligosaccharide 0.5%, dilution
200 times；
Treatment group 3#：Containing 4.0% Tea Polyphenols Banana fresh-keeping agent, 100 times are diluted；
Treatment group 4#：Banana fresh-keeping agent containing 4.0% chitosan oligosaccharide, dilutes 100 times；
Treatment group 5#：Banana fresh-keeping agent containing 2.0% lentinan, dilutes 80 times；
Treatment group 6#：Blank (CK)
Result of the test is shown in Table 2.
Table 2：Tea Polyphenols, chitosan oligosaccharide, lentinan and its mixture are used for the result of the test table of banana fresh-keeping
Table 2 as can be seen that the present invention Banana fresh-keeping agent, the fluid loss during effectively reducing banana fresh-keeping, while
The after-ripening of banana can be delayed, be conducive to fresh-keeping and effective prolongation banana shelf life of the banana during accumulating, with good
Promotional value.
Claims (3)
1. a kind of Banana fresh-keeping agent containing chitosan oligosaccharide and Tea Polyphenols, it is characterised in that active ingredient is by Tea Polyphenols, chitosan oligosaccharide and perfume (or spice)
Mushroom polysaccharide is constituted, and the weight ratio of Tea Polyphenols, chitosan oligosaccharide and lentinan is 4-10:1-5:1.
2. Banana fresh-keeping agent according to claim 1, it is characterised in that the weight of Tea Polyphenols, chitosan oligosaccharide and lentinan
Than for 5:2:1.
3. Banana fresh-keeping agent according to claim 1, it is characterised in that percentage by weight of the Tea Polyphenols in antistaling agent be
1.0-5.0%, percentage by weight of the chitosan oligosaccharide in antistaling agent be 0.5-2.0%, weight hundred of the lentinan in antistaling agent
Divide than being 0.2-1.0%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610842666.0A CN106615062A (en) | 2016-09-23 | 2016-09-23 | Banana fresh-keeping agent with chitosan oligosaccharide and tea polyphenols |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610842666.0A CN106615062A (en) | 2016-09-23 | 2016-09-23 | Banana fresh-keeping agent with chitosan oligosaccharide and tea polyphenols |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157744A (en) * | 2018-01-02 | 2018-06-15 | 青岛农业大学 | Antistaling agent |
| CN110747185A (en) * | 2019-11-29 | 2020-02-04 | 南宁雄晋生物科技有限公司 | Complex enzyme preparation for improving extraction rate of banana polyphenol and extraction method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406218A (en) * | 2011-10-20 | 2012-04-11 | 大连海洋大学 | Preservative for aquatic products |
| CN103478235A (en) * | 2013-09-17 | 2014-01-01 | 南京通泽农业科技有限公司 | Strawberry anti-staling agent |
| CN104544464A (en) * | 2013-10-16 | 2015-04-29 | 戴留庆 | Efficient and safe food preservative |
-
2016
- 2016-09-23 CN CN201610842666.0A patent/CN106615062A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406218A (en) * | 2011-10-20 | 2012-04-11 | 大连海洋大学 | Preservative for aquatic products |
| CN103478235A (en) * | 2013-09-17 | 2014-01-01 | 南京通泽农业科技有限公司 | Strawberry anti-staling agent |
| CN104544464A (en) * | 2013-10-16 | 2015-04-29 | 戴留庆 | Efficient and safe food preservative |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157744A (en) * | 2018-01-02 | 2018-06-15 | 青岛农业大学 | Antistaling agent |
| CN108157744B (en) * | 2018-01-02 | 2021-04-23 | 青岛农业大学 | Fresh-keeping agent |
| CN110747185A (en) * | 2019-11-29 | 2020-02-04 | 南宁雄晋生物科技有限公司 | Complex enzyme preparation for improving extraction rate of banana polyphenol and extraction method |
| CN110747185B (en) * | 2019-11-29 | 2021-08-31 | 南宁雄晋生物科技有限公司 | Complex enzyme preparation for improving extraction rate of banana polyphenol and extraction method |
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Application publication date: 20170510 |
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