CN106615063A - Sucrose ester/radix astragali polysaccharide-containing banana preservative - Google Patents
Sucrose ester/radix astragali polysaccharide-containing banana preservative Download PDFInfo
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- CN106615063A CN106615063A CN201610848080.5A CN201610848080A CN106615063A CN 106615063 A CN106615063 A CN 106615063A CN 201610848080 A CN201610848080 A CN 201610848080A CN 106615063 A CN106615063 A CN 106615063A
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- sucrose ester
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- cinnamic acid
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 58
- 229930006000 Sucrose Natural products 0.000 title claims abstract description 41
- 239000005720 sucrose Substances 0.000 title claims abstract description 41
- -1 Sucrose ester Chemical class 0.000 title claims abstract description 39
- 239000009636 Huang Qi Substances 0.000 title abstract description 6
- 239000003755 preservative agent Substances 0.000 title abstract description 4
- 230000002335 preservative effect Effects 0.000 title abstract description 4
- 150000004676 glycans Chemical class 0.000 title abstract 3
- 229920001282 polysaccharide Polymers 0.000 title abstract 3
- 239000005017 polysaccharide Substances 0.000 title abstract 3
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 58
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 claims abstract description 32
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 claims abstract description 31
- 229930016911 cinnamic acid Natural products 0.000 claims abstract description 31
- 235000013985 cinnamic acid Nutrition 0.000 claims abstract description 31
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 claims abstract description 30
- 241001061264 Astragalus Species 0.000 claims description 37
- 235000006533 astragalus Nutrition 0.000 claims description 37
- 210000004233 talus Anatomy 0.000 claims description 37
- 239000003795 chemical substances by application Substances 0.000 claims description 31
- 239000004480 active ingredient Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 abstract description 17
- 238000004321 preservation Methods 0.000 abstract description 8
- 239000000126 substance Substances 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 6
- 238000004320 controlled atmosphere Methods 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 235000021015 bananas Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 238000003306 harvesting Methods 0.000 description 5
- 238000010790 dilution Methods 0.000 description 4
- 239000012895 dilution Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001018 virulence Effects 0.000 description 3
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 2
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009036 growth inhibition Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 235000015511 Liquidambar orientalis Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 239000004870 Styrax Substances 0.000 description 1
- 244000028419 Styrax benzoin Species 0.000 description 1
- 235000000126 Styrax benzoin Nutrition 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 208000020282 anthrax disease Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 125000005313 fatty acid group Chemical group 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical group 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 238000009923 sugaring Methods 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
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 238000009736 wetting Methods 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
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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 invention relates to a sucrose ester/radix astragali polysaccharide-containing banana preservative. The effective components are composed of sucrose ester, cinnamic acid and radix astragali polysaccharide in a weight ratio of (1-5):(2-5):(1-3). Under the synergistic effects of the effective components, the banana preservative can effectively lower the occurrence of anthracnose after bananas are collected, and solves the problems of high preservation cost of controlled atmosphere storage, harmful substance residues caused by the chemical preservation process, and short preservation time and the like caused by the simple use of refrigeration in the banana preservation process.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, specifically related to a kind of banana fresh-keeping containing sucrose ester and astragalus polyose
Agent.
Background technology
Still respiration and transpiration are being carried out after banana harvesting, the storage material for making fruit internal gradually decomposes, fruit body
Weight saving, pericarp membrane turgescence declines.When moisture loss to a certain degree when, pericarp shrinkage phenomenon just occurs, losing to have
Gloss.Infecting for anthrax disease is vulnerable to after banana harvesting, anthracnose causes banana skin sepia spot occur, enters
And make banana rot, 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.
Sucrose ester is formed by sucrose with aliphatic acid esterification, and its chemical constitution is by the sucrose of high-hydrophilic and with lipophile
Fatty acid group composition.The surface active function of sucrose ester is embodied in stronger wetting, dispersion and suspendedization ability, extensively
It is general to be applied to food, medicine, cosmetics, sugaring, preserving fruit and vegetable utilizing field.
Cinnamic acid, also known as β-cinnamic acid-cinnamic acid, be from cassia or styrax isolate it is organic
Acid.It is mainly used in the aspects such as essence and flavoring agent, food additives, medicine, beauty.There is cinnamic acid fresh-keeping and sterilized effect to have
Many reports, if number of patent application is 201410176186.6《A kind of method of grape fresh-keeping》Confirm cinnamic acid in Portugal
There is good fresh-keeping effect on grape.
Astragalus polyose (astragaluspolysaccharides, APS) is topmost active ingredient in the Radix Astragali, including
Glucan and heteroglycan.Have on astragalus polyose appliable plant and suppress germ ability, improve the effect of chlorophyll content in leaf blades.It is yellow
Stilbene extract application fruits and vegetables it is fresh-keeping on had relevant report, as Guo Yanfeng is delivered《Cloves Radix Astragali extractive solution is to cherry tomato
The impact of fresh-keeping effect》Confirm that Radix Astragali extractive solution is fresh-keeping to cherry tomato with preferable effect.
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, with sucrose ester, cinnamic acid, astragalus polyose as active ingredient fruit and vegetable fresh-keeping agent, it is applied to the guarantor of banana
The report of correlation is yet there are no on fresh.
The content of the invention
It is an object of the invention to provide a kind of Banana fresh-keeping agent containing sucrose ester and astragalus polyose, to solve prior art presence
Banana fresh-keeping in using the fresh-keeping high cost of air conditioned storage, chemical fresh-keeping method cause harmful substance to remain and can not be using freezing
The problem of preservation.
The present invention is adopted the technical scheme that：A kind of Banana fresh-keeping agent containing sucrose ester and astragalus polyose, active ingredient by
Sucrose ester, cinnamic acid and astragalus polyose composition, the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 1-5:2-5:1-3, preferably
, the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 3:2:1.
Described Banana fresh-keeping agent, percentage by weight of the sucrose ester in antistaling agent is 1.0-5.0%, and cinnamic acid is fresh-keeping
Percentage by weight in agent is 2.0-5.0%, and percentage by weight of the astragalus polyose in antistaling agent is 1.0-3.0%, 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
Sucrose ester, cinnamic acid, astragalus polyose and water, be well mixed be sufficiently stirred for making mixture be completely dissolved obtain final product it is a kind of containing sucrose ester and
The Banana fresh-keeping agent of astragalus polyose.
The using method of described Banana fresh-keeping agent is：By 50-200 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 each active ingredient of the invention, substantially, energy effectively preventing banana anthracnose has Synergistic
Effect extends the freshness date of harvesting banana.
(2) of good preservation effect, preparation process is simple of the invention, low production cost, non-toxic and safe meets the green of food fresh keeping
Colour circle guaranteed request.
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 sucrose ester and astragalus polyose, its formula is：
Embodiment 1：Sucrose ester 3.0kg, cinnamic acid 2.0kg, astragalus polyose 1.0kg, water complements to 100kg.
Embodiment 2：Sucrose ester 5.0kg, cinnamic acid 2.0kg, astragalus polyose 1.0kg, water complements to 100kg.
Embodiment 3：Sucrose ester 4.0kg, cinnamic acid 5.0kg, astragalus polyose 2.0kg, water complements to 100kg.
Embodiment 4：Sucrose ester 1.0kg, cinnamic acid 2.0kg, astragalus polyose 3.0kg, water complements to 100kg.
Embodiment 5：Sucrose ester 2.0kg, cinnamic acid 3.0kg, astragalus polyose 2.0kg, water complements to 100kg.
The Banana fresh-keeping agent preparation method of embodiment 1-5 is：Sucrose ester, cinnamic acid, astragalus polyose are accurately weighed by formula
And water, 30min is sufficiently stirred for, it is allowed to mixing and is completely dissolved, obtain final product a kind of Banana fresh-keeping agent containing sucrose ester and astragalus polyose.
2nd, Application Example
Embodiment 1：Sucrose ester, cinnamic acid, astragalus polyose and its mixture are used for the indoor virulence test of banana anthracnose
Jing after effective inhibition concentration scope that prerun determines each active ingredient, by sucrose ester, cinnamic acid, astragalus polyose and its
Mixture presses active constituent content and arranges 5 dose gradients, if clear water control.Reference《Farm-chemical indoor determination test is accurate
Then bactericide》, indoor virulence of the medicament to anthracnose is determined using mycelial growth rate method.Measured with crossing method after 72h
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 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 sucrose ester of table 1, cinnamic acid, astragalus polyose and its mixture to banana anthracnose
| Reagent agent | Proportioning | EC50(μg/mL) | Co-toxicity coefficient (CTC) |
| Sucrose ester (A) | / | 10.43 | / |
| Cinnamic acid (B) | / | 7.12 | / |
| Astragalus polyose (C) | / | 2.83 | / |
| A:B:C | 1:2:1 | 4.09 | 134.1 |
| A:B:C | 1:2:3 | 3.34 | 125.2 |
| A:B:C | 2:3:2 | 3.38 | 156.9 |
| A:B:C | 3:2:1 | 3.65 | 178.1 |
| A:B:C | 4:5:2 | 3.78 | 162.3 |
| A:B:C | 5:2:1 | 4.60 | 156.2 |
| A:B:C | 5:5:3 | 3.95 | 146.8 |
| A:B:C | 1:6:5 | 5.71 | 77.8 |
As shown in Table 1, sucrose ester, cinnamic acid and astragalus polyose are 1-5 in weight ratio:2-5:In the range of 1-3 during mixture,
Its co-toxicity coefficient (CTC) is all higher than 120；When the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 3:2:When 1, co-toxicity coefficient
Maximum, obvious synergy can effectively reduce the generation of anthracnose, be conducive to extending the freshness date of banana.
Embodiment 2：Sucrose ester, cinnamic acid and astragalus polyose 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
The banana dilution spray of each process antistaling agent, is dripped as standard, with banana surface after natural air drying under given conditions
Storage, by the weight loss and maturity situation of change of banana before and after measure storage fresh-keeping effect is judged, wherein banana is flat
Mature condition 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 antistaling agent for processing and extension rate are as follows：
Treatment group 1#：Banana fresh-keeping agent containing the astragalus polyose of 3.0% sucrose ester, 2.0% cinnamic acid 1.0%, dilution
200 times；
Treatment group 2#：Banana fresh-keeping agent containing the astragalus polyose of 2.0% sucrose ester, 3.0% cinnamic acid 1.0%, dilution
200 times；
Treatment group 3#：Containing 5.0% sucrose ester Banana fresh-keeping agent, 100 times are diluted；
Treatment group 4#：Banana fresh-keeping agent containing 5.0% cinnamic acid, dilutes 100 times；
Treatment group 5#：Banana fresh-keeping agent containing 4.0% astragalus polyose, dilutes 100 times；
Treatment group 6#：Blank (CK)
Result of the test is shown in Table 2.
Table 2：Cinnamic acid, chitosan oligosaccharide, astragalus polyose 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 sucrose ester and astragalus polyose, it is characterised in that active ingredient by sucrose ester, cinnamic acid and
Astragalus polyose is constituted, and the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 1-5:2-5:1-3.
2. Banana fresh-keeping agent according to claim 1, it is characterised in that the weight of sucrose ester, cinnamic acid and astragalus polyose
Than for 3:2:1.
3. Banana fresh-keeping agent according to claim 1, it is characterised in that percentage by weight of the sucrose ester in antistaling agent be
1.0-5.0%, percentage by weight of the cinnamic acid in antistaling agent be 2.0-5.0%, weight hundred of the astragalus polyose in antistaling agent
Divide than being 1.0-3.0%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610848080.5A CN106615063A (en) | 2016-09-24 | 2016-09-24 | Sucrose ester/radix astragali polysaccharide-containing banana preservative |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610848080.5A CN106615063A (en) | 2016-09-24 | 2016-09-24 | Sucrose ester/radix astragali polysaccharide-containing banana preservative |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719246A (en) * | 2013-12-05 | 2014-04-16 | 时洪良 | Anti-staling agent for fruits and vegetables |
| CN104054816A (en) * | 2014-06-26 | 2014-09-24 | 山西省农业科学院农产品贮藏保鲜研究所 | Special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries and preparation method thereof |
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2016
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719246A (en) * | 2013-12-05 | 2014-04-16 | 时洪良 | Anti-staling agent for fruits and vegetables |
| CN104054816A (en) * | 2014-06-26 | 2014-09-24 | 山西省农业科学院农产品贮藏保鲜研究所 | Special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094860A (en) * | 2017-06-16 | 2017-08-29 | 遵义医学院 | A kind of fish product antistaling agent and preparation method thereof |
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Application publication date: 20170510 |