CN106665818A - 一种甜樱桃保鲜剂的制备方法及其保鲜工艺 - Google Patents
一种甜樱桃保鲜剂的制备方法及其保鲜工艺 Download PDFInfo
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- A—HUMAN NECESSITIES
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- Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种甜樱桃保鲜剂的制备方法及其保鲜工艺，该保鲜剂由以下重量份的原料制备而成：山苍子提取物10～20份、植酸复配苯甲酸3～7份、全氟烷基的丙烯酸系添加剂7～13份、葡萄籽提取物15～20份、木醋液15～25份、芥菜籽提取物15～25份、香草醛1～3份、百里酚0.1～0.2份、壳聚糖3～6份、纳米水性粘合剂6～10份、聚乙烯吡咯烷酮3～6份、海藻酸钠3～6份、蔗糖酯1～2份、二异丁基二硫代氨基甲酸锌3～8份。本发明所得的保鲜剂能够降低膜间的粘黏，提高膜对水汽和空气的阻隔性保鲜期长，无毒、安全、不会带来药害，具有抑制病原，保持感官品质，有效延长了甜樱桃的货架期。
Description
技术领域
本发明涉及水果保鲜领域，具体涉及一种甜樱桃保鲜剂的制备方法及其保鲜工艺。
背景技术
樱桃是一种高档的鲜食水果，多成熟于水果短缺的春末初夏，成熟时颜色鲜美，肉质多汁，酸甜可口，营养丰富，具有较高的医疗保健价值而深受消费者喜爱，因此也可获得较高的经济效益。但樱桃皮薄多汁，含水量高，不耐贮运，采摘后常温贮运极易出现褐变、腐烂现象，多数品种自然鲜存期只有3天，既难以满足樱桃鲜食的需求，也不利于樱桃产业的发展。所以采用有效的保鲜技术以延长新鲜樱桃的货架期就显得尤为重要。
近年来，随着人们消费意识的改变，对食品安全问题越来越重视，更趋向于选择不受化学试剂处理的新鲜樱桃。一般来说，低温、高湿度、低氧、高二氧化碳、低乙烯、无菌的环境有利于樱桃的保鲜，因此保鲜包装的主要手段是保持低温、控制水分蒸发、调节气体环境、清除乙烯气体、杀菌和抗菌等。目前传统的保鲜包装方法有低温保鲜、保鲜剂保鲜、保鲜膜包装保鲜法等。实践证明，这些包装方法对樱桃的保鲜起到了积极有效的作用，但也不同程度的存在一定缺陷，例如低温保鲜耗能高、保鲜剂保鲜存在化学污染危害健康、保鲜膜包装使樱桃长时间密封，乙烯积聚，更易造成腐烂变质等问题。
发明内容
为解决上述问题，本发明提供了一种甜樱桃保鲜剂的制备方法及其保鲜工艺，所得的保鲜剂能够降低膜间的粘黏，提高膜对水汽和空气的阻隔性保鲜期长，无毒、安全、不会带来药害，且具有抑制病原，保持感官品质，使用时操作方便的优点，有效延长了甜樱桃的货架期。
为实现上述目的，本发明采取的技术方案为：
一种甜樱桃保鲜剂，由以下重量份的原料制备而成：
山苍子提取物10～20份、植酸复配苯甲酸3～7份、全氟烷基的丙烯酸系添加剂7～13份、葡萄籽提取物15～20份、木醋液15～25份、芥菜籽提取物15～25份、香草醛1～3份、百里酚0.1～0.2份、壳聚糖3～6份、纳米水性粘合剂6～10份、聚乙烯吡咯烷酮3～6份、海藻酸钠3～6份、蔗糖酯1～2份、二异丁基二硫代氨基甲酸锌3～8份。
优选地，由以下重量份的原料制备而成：
山苍子提取物10份、植酸复配苯甲酸3份、全氟烷基的丙烯酸系添加剂7份、葡萄籽提取物15份、木醋液15份、芥菜籽提取物15份、香草醛1份、百里酚0.1份、壳聚糖3份、纳米水性粘合剂6份、聚乙烯吡咯烷酮3份、海藻酸钠3份、蔗糖酯1份、二异丁基二硫代氨基甲酸锌3份。
优选地，由以下重量份的原料制备而成：
山苍子提取物20份、植酸复配苯甲酸7份、全氟烷基的丙烯酸系添加剂13份、葡萄籽提取物20份、木醋液25份、芥菜籽提取物25份、香草醛3份、百里酚0.2份、壳聚糖6份、纳米水性粘合剂10份、聚乙烯吡咯烷酮6份、海藻酸钠6份、蔗糖酯2份、二异丁基二硫代氨基甲酸锌8份。
优选地，由以下重量份的原料制备而成：
山苍子提取物15份、植酸复配苯甲酸5份、全氟烷基的丙烯酸系添加剂10份、葡萄籽提取物17.5份、木醋液20份、芥菜籽提取物20份、香草醛2份、百里酚0.15份、壳聚糖4.5份、纳米水性粘合剂8份、聚乙烯吡咯烷酮4.5份、海藻酸钠4.5份、蔗糖酯1.5份、二异丁基二硫代氨基甲酸锌5.5份。
本发明还提供了一种甜樱桃保鲜剂的保鲜工艺，包括如下步骤：
S1、将采集的山苍子超微粉碎后，加入6～10倍体积的90％乙醇溶液，处理1～3分钟，固液分离后，回收乙醇溶液，浓缩，使得提取物呈稠膏状；然后用适当的水分散后，依次用二氯甲烷，乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，得山苍子提取物；
S2、将采集的芥菜籽用闪式提取器处理后，所得提取液先用武火加热，沸腾后用文火加热1～1.5h，中空纤维超滤膜过滤；药渣加10～20倍水煎煮两次，中空纤维超滤膜过滤，合并三次滤液，浓缩至1.5g/ml；缓慢加入90～100％有机溶剂，直至有机溶剂浓度为50～60％，冷藏5～6小时，2000～4000r/min离心10～20min后倒去上清液，得芥菜籽提取物；
S3、将葡萄籽超微粉碎后，向粉体中加入3～8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5～2％，保持在30～35℃下酶解0.5～2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5～1∶10，分别用1～4倍柱体积水、1～3倍柱体积95％乙醇溶液洗脱除杂，用5～7倍柱体积的0.3～0.6％冰醋酸～55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得葡萄籽提取物；
S4、称取步骤S1所得的山苍子提取物10～20份、步骤S2所得的芥菜籽提取物15～25份、步骤S3葡萄籽提取物15～20份、植酸复配苯甲酸3～7份、全氟烷基的丙烯酸系添加剂7～13份、木醋液15～25份、香草醛1～3份、百里酚0.1～0.2份、壳聚糖3～6份、纳米水性粘合剂6～10份、聚乙烯吡咯烷酮3～6份、海藻酸钠3～6份、蔗糖酯1～2份、二异丁基二硫代氨基甲酸锌3～8份置于混合搅拌机中充分混合后，得混合液；
S5、将新鲜的甜樱桃上至于所得的混合液中1分钟后取出，晾干，置于气调包装盒中，向所述包装盒内充入低氧气体后封口，放入冷库。
优选地，所述有机溶剂为天然来源的松节油衍生物。
优选地，所述松节油衍生物为蒎烯的异构、歧化产物。
本发明具有以下有益效果：
壳聚糖、纳米水性粘合剂和聚乙烯吡咯烷酮在分子间力和化学价健的作用，各分子链相互交联成膜，结合二异丁基二硫代氨基甲酸锌的促进作用，形成具有一定柔韧性的高分子复合膜，覆盖在水果表面；能够降低膜间的粘黏，提高膜对水汽和空气的阻隔性；引入全氟烷基的丙烯酸系添加剂作为耐化学品改性剂，该添加剂的迁移效率极高，在高分子复合膜成型的过程中即可完全迁移到表面形成一种保护膜，这层保护膜和水不相容且具有较强的耐酸碱的性能，耐腐蚀性能强；同时水果被膜保鲜剂中的山苍子提取物、木醋液、植酸复配苯甲酸、芥菜籽提取物、葡萄籽提取物在乙基纤维素、魔芋胶和聚乙烯吡咯烷酮成膜过程中，与三种高分子物质形成一体，通过香草醛和百里酚的抗菌作用；山苍子提取物的抗氧化作用，进一步增加水果保鲜剂所形成的高分子膜的保鲜作用；蔗糖酯具有乳化、分散、增溶、保湿等多种性能；将涂膜保鲜和生物保鲜有机的结合，保鲜期长，无毒、安全、不会带来药害，且具有抑制病原，保持感官品质，使用时操作方便的优点。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
以下实施例中，所使用的有机溶剂为天然来源的松节油衍生物；所述松节油衍生物为蒎烯的异构、歧化产物。
实施例1
S1、将采集的山苍子超微粉碎后，加入6～10倍体积的90％乙醇溶液，处理1～3分钟，固液分离后，回收乙醇溶液，浓缩，使得提取物呈稠膏状；然后用适当的水分散后，依次用二氯甲烷，乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，得山苍子提取物；
S2、将采集的芥菜籽用闪式提取器处理后，所得提取液先用武火加热，沸腾后用文火加热1～1.5h，中空纤维超滤膜过滤；药渣加10～20倍水煎煮两次，中空纤维超滤膜过滤，合并三次滤液，浓缩至1.5g/ml；缓慢加入90～100％有机溶剂，直至有机溶剂浓度为50～60％，冷藏5～6小时，2000～4000r/min离心10～20min后倒去上清液，得芥菜籽提取物；
S3、将葡萄籽超微粉碎后，向粉体中加入3～8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5～2％，保持在30～35℃下酶解0.5～2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5～1∶10，分别用1～4倍柱体积水、1～3倍柱体积95％乙醇溶液洗脱除杂，用5～7倍柱体积的0.3～0.6％冰醋酸～55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得葡萄籽提取物；
S4、称取步骤S2所得的山苍子提取物10份、植酸复配苯甲酸3份、全氟烷基的丙烯酸系添加剂7份、步骤S3所得的葡萄籽提取物15份、木醋液15份、步骤S2所得的芥菜籽提取物15份、香草醛1份、百里酚0.1份、壳聚糖3份、纳米水性粘合剂6份、聚乙烯吡咯烷酮3份、海藻酸钠3份、蔗糖酯1份、二异丁基二硫代氨基甲酸锌3份置于混合搅拌机中充分混合后，得混合液；
S5、将新鲜的甜樱桃上至于所得的混合液中1分钟后取出，晾干，置于气调包装盒中，向所述包装盒内充入低氧气体后封口，放入冷库。
实施例2
S1、将采集的山苍子超微粉碎后，加入6～10倍体积的90％乙醇溶液，处理1～3分钟，固液分离后，回收乙醇溶液，浓缩，使得提取物呈稠膏状；然后用适当的水分散后，依次用二氯甲烷，乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，得山苍子提取物；
S2、将采集的芥菜籽用闪式提取器处理后，所得提取液先用武火加热，沸腾后用文火加热1～1.5h，中空纤维超滤膜过滤；药渣加10～20倍水煎煮两次，中空纤维超滤膜过滤，合并三次滤液，浓缩至1.5g/ml；缓慢加入90～100％有机溶剂，直至有机溶剂浓度为50～60％，冷藏5～6小时，2000～4000r/min离心10～20min后倒去上清液，得芥菜籽提取物；
S3、将葡萄籽超微粉碎后，向粉体中加入3～8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5～2％，保持在30～35℃下酶解0.5～2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5～1∶10，分别用1～4倍柱体积水、1～3倍柱体积95％乙醇溶液洗脱除杂，用5～7倍柱体积的0.3～0.6％冰醋酸～55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得葡萄籽提取物；
S4、称取步骤S1山苍子提取物20份、植酸复配苯甲酸7份、全氟烷基的丙烯酸系添加剂13份、步骤S3葡萄籽提取物20份、木醋液25份、步骤S2芥菜籽提取物25份、香草醛3份、百里酚0.2份、壳聚糖6份、纳米水性粘合剂10份、聚乙烯吡咯烷酮6份、海藻酸钠6份、蔗糖酯2份、二异丁基二硫代氨基甲酸锌8份置于混合搅拌机中充分混合后，得混合液；
S5、将新鲜的甜樱桃上至于所得的混合液中1分钟后取出，晾干，置于气调包装盒中，向所述包装盒内充入低氧气体后封口，放入冷库。
实施例3
S1、将采集的山苍子超微粉碎后，加入6～10倍体积的90％乙醇溶液，处理1～3分钟，固液分离后，回收乙醇溶液，浓缩，使得提取物呈稠膏状；然后用适当的水分散后，依次用二氯甲烷，乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，得山苍子提取物；
S2、将采集的芥菜籽用闪式提取器处理后，所得提取液先用武火加热，沸腾后用文火加热1～1.5h，中空纤维超滤膜过滤；药渣加10～20倍水煎煮两次，中空纤维超滤膜过滤，合并三次滤液，浓缩至1.5g/ml；缓慢加入90～100％有机溶剂，直至有机溶剂浓度为50～60％，冷藏5～6小时，2000～4000r/min离心10～20min后倒去上清液，得芥菜籽提取物；
S3、将葡萄籽超微粉碎后，向粉体中加入3～8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5～2％，保持在30～35℃下酶解0.5～2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5～1∶10，分别用1～4倍柱体积水、1～3倍柱体积95％乙醇溶液洗脱除杂，用5～7倍柱体积的0.3～0.6％冰醋酸～55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得葡萄籽提取物；
S4、称取步骤S1所得的山苍子提取物15份、植酸复配苯甲酸5份、全氟烷基的丙烯酸系添加剂10份、步骤S3所得的葡萄籽提取物17.5份、木醋液20份、步骤S2所得的芥菜籽提取物20份、香草醛2份、百里酚0.15份、壳聚糖4.5份、纳米水性粘合剂8份、聚乙烯吡咯烷酮4.5份、海藻酸钠4.5份、蔗糖酯1.5份、二异丁基二硫代氨基甲酸锌5.5份置于混合搅拌机中充分混合后，得混合液；
S5、将新鲜的甜樱桃上至于所得的混合液中1分钟后取出，晾干，置于气调包装盒中，向所述包装盒内充入低氧气体后封口，放入冷库。
取外观整齐、无病虫害和机械损伤的甜樱桃平均分成5份，依次用实施例1～3制得的甜樱桃保鲜剂、YC9～2和蒸馏水浸泡1分钟后取出，待晾干后，覆上保鲜膜，于室温条件下保存，实验结果如下：
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种甜樱桃保鲜剂，其特征在于，由以下重量份的原料制备而成：
山苍子提取物10～20份、植酸复配苯甲酸3～7份、全氟烷基的丙烯酸系添加剂7～13份、葡萄籽提取物15～20份、木醋液15～25份、芥菜籽提取物15～25份、香草醛1～3份、百里酚0.1～0.2份、壳聚糖3～6份、纳米水性粘合剂6～10份、聚乙烯吡咯烷酮3～6份、海藻酸钠3～6份、蔗糖酯1～2份、二异丁基二硫代氨基甲酸锌3～8份。
2.如权利要求1所述的一种甜樱桃保鲜剂，其特征在于，由以下重量份的原料制备而成：
山苍子提取物10份、植酸复配苯甲酸3份、全氟烷基的丙烯酸系添加剂7份、葡萄籽提取物15份、木醋液15份、芥菜籽提取物15份、香草醛1份、百里酚0.1份、壳聚糖3份、纳米水性粘合剂6份、聚乙烯吡咯烷酮3份、海藻酸钠3份、蔗糖酯1份、二异丁基二硫代氨基甲酸锌3份。
3.如权利要求1所述的一种甜樱桃保鲜剂，其特征在于，由以下重量份的原料制备而成：
山苍子提取物20份、植酸复配苯甲酸7份、全氟烷基的丙烯酸系添加剂13份、葡萄籽提取物20份、木醋液25份、芥菜籽提取物25份、香草醛3份、百里酚0.2份、壳聚糖6份、纳米水性粘合剂10份、聚乙烯吡咯烷酮6份、海藻酸钠6份、蔗糖酯2份、二异丁基二硫代氨基甲酸锌8份。
4.如权利要求1所述的一种甜樱桃保鲜剂，其特征在于，由以下重量份的原料制备而成：
山苍子提取物15份、植酸复配苯甲酸5份、全氟烷基的丙烯酸系添加剂10份、葡萄籽提取物17.5份、木醋液20份、芥菜籽提取物20份、香草醛2份、百里酚0.15份、壳聚糖4.5份、纳米水性粘合剂8份、聚乙烯吡咯烷酮4.5份、海藻酸钠4.5份、蔗糖酯1.5份、二异丁基二硫代氨基甲酸锌5.5份。
5.如权利要求1所述的一种甜樱桃保鲜剂的保鲜工艺，特征在于，包括如下步骤：
S1、将采集的山苍子超微粉碎后，加入6～10倍体积的90％乙醇溶液，处理1～3分钟，固液分离后，回收乙醇溶液，浓缩，使得提取物呈稠膏状；然后用适当的水分散后，依次用二氯甲烷，乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，得山苍子提取物；
S2、将采集的芥菜籽用闪式提取器处理后，所得提取液先用武火加热，沸腾后用文火加热1～1.5h，中空纤维超滤膜过滤；药渣加10～20倍水煎煮两次，中空纤维超滤膜过滤，合并三次滤液，浓缩至1.5g/ml；缓慢加入90～100％有机溶剂，直至有机溶剂浓度为50～60％，冷藏5～6小时，2000～4000r/min离心10～20min后倒去上清液，得芥菜籽提取物；
S3、将葡萄籽超微粉碎后，向粉体中加入3～8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5～2％，保持在30～35℃下酶解0.5～2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5～1∶10，分别用1～4倍柱体积水、1～3倍柱体积95％乙醇溶液洗脱除杂，用5～7倍柱体积的0.3～0.6％冰醋酸～55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得葡萄籽提取物；
S4、称取步骤S1所得的山苍子提取物10～20份、步骤S2所得的芥菜籽提取物15～25份、步骤S3葡萄籽提取物15～20份、植酸复配苯甲酸3～7份、全氟烷基的丙烯酸系添加剂7～13份、木醋液15～25份、香草醛1～3份、百里酚0.1～0.2份、壳聚糖3～6份、纳米水性粘合剂6～10份、聚乙烯吡咯烷酮3～6份、海藻酸钠3～6份、蔗糖酯1～2份、二异丁基二硫代氨基甲酸锌3～8份置于混合搅拌机中充分混合后，得混合液；
S5、将新鲜的甜樱桃上至于所得的混合液中1分钟后取出，晾干，置于气调包装盒中，向所述包装盒内充入低氧气体后封口，放入冷库。
6.如权利要求5所述的一种甜樱桃保鲜剂的保鲜工艺，其特征在于，所述有机溶剂为天然来源的松节油衍生物。
7.如权利要求5所述的一种甜樱桃保鲜剂的保鲜工艺，其特征在于，所述松节油衍生物为蒎烯的异构、歧化产物。
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