CN106819090A - 一种含氨基寡糖素和茶多酚的果蔬保鲜剂 - Google Patents
一种含氨基寡糖素和茶多酚的果蔬保鲜剂 Download PDFInfo
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Abstract
一种含氨基寡糖素和茶多酚的果蔬保鲜剂，有效成分由氨基寡糖素、茶多酚和香芹酚组成，氨基寡糖素、茶多酚和香芹酚的重量比为2‑5:2‑5:1。本发明取材天然、安全、无毒，有效成分间相互配伍，协同抑菌作用能有效降低贮运期果蔬发病率，有利于延长保鲜期。
Description
技术领域
本发明涉及果蔬保鲜技术领域,具体涉及一种含氨基寡糖素和茶多酚的果蔬保鲜剂。
背景技术
新鲜果蔬是人们生活的必须品，适时、迅速、优质的把新鲜水果、蔬菜从生产地运往消费地，不仅可以及时沟通城乡经济联系，打开产品销路，活跃农村经济，促进农业发展，而且又能更好的满足城市居民对食品不断增长的需求。然而新鲜果蔬采收后仍然进行着复杂的生理变化，果蔬的细胞和组织继续进行呼吸和蒸腾作用，很容易产生皱缩、失重、萎蔫、腐烂、变质等现象，影响果蔬的品质和销售。因此，果蔬保鲜是蔬菜水果生产、储藏和销售环节中一个非常重要的问题。
以化学成分为主的保鲜剂中的有机杀菌剂和防腐剂会在果蔬表皮残留，对人体有毒害。在食品安全越受关注的大环境下，安全环保的果蔬保鲜剂备受青睐。
氨基寡糖素,英文名称为:oligosaccharins,也称为农业专用壳寡糖,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。
茶多酚，英文名称为：Tea Polyphenols，是指茶叶中一大类组成复杂、分子量及其结构差异很大的多酚类及其衍生物混合物。茶多酚具有较强的抗氧化作用，还具有抑菌作用。在新鲜水果和蔬菜上喷洒低浓度的茶多酚溶液，就可抑制细菌繁殖，保持水果、蔬菜原有的颜色，达到保鲜防腐的目的。
香芹酚，英文名称为：carvacrol，主要用于配制香料、杀菌剂和消毒剂,也用作食用香精。香芹酚作为杀菌剂、保鲜剂已经有相关报道，如安永学，董芳等人发表的《5％香芹酚对辣椒白粉病的防治效果》证实了植物源农药香芹酚用于防治辣椒白粉病，能减少化学农药的使用量，解决农药残留问题，提高辣椒的品质和产量。专利申请号为201410477987.6的《一种肉桂醛和香芹酚天然复配防腐剂》专利，证实了香芹酚具有杀菌、抗菌、保鲜的功能。
在农业领域中,各有效成分相互混配，增效良好的配方能有效的提高病虫害的防治效果，减少药剂的施用量。在果蔬保鲜上，通过抑制果蔬病菌能更好的提高果蔬保鲜的效果。目前，以氨基寡糖素、茶多酚、香芹酚为有效成分果蔬保鲜剂还未见有相关的报道。
发明内容
本发明的目的是针对化学保鲜具有污染环境，对人体有害的缺点，提供一种对环境友好，对人体无毒无害的一种含氨基寡糖素和茶多酚的果蔬保鲜剂。
本发明采取的技术方案是：一种含氨基寡糖素和茶多酚的果蔬保鲜剂，有效成分由氨基寡糖素、茶多酚和香芹酚组成，氨基寡糖素、茶多酚和香芹酚的重量比为2-5:2-5:1，优选的,氨基寡糖素、茶多酚和香芹酚的重量比为4:2:1。
所述的果蔬保鲜剂，氨基寡糖素的重量百分比为1.0-5.0％，茶多酚的重量百分比为1.0-5.0％，香芹酚的重量百分比为0.2-1.0％，余量溶剂补足至100％。
所述的溶剂为食用酒精或食用酒精与蒸馏水的混合物。
所述的果蔬保鲜剂的制备方法：采用常规的混匀方法，即按照配方准确称取氨基寡糖素、茶多酚、香芹酚和溶剂，混合均匀并充分搅拌使混合物完全溶解即得一种含氨基寡糖素和茶多酚的果蔬保鲜剂。
所述的果蔬保鲜剂的使用方法为：将保鲜剂用水稀释50-300倍，将新鲜果蔬直接浸泡稀释液中1-2min，或将稀释液喷、涂在果蔬表面，自然晾干，即可低温或室温储藏运输保存。
本发明的有益效果是：(1)有效成分间相互配伍，氨基寡糖素具有成膜性，能够在果蔬表面形成透明的保护膜，限制果蔬与外界氧气和二氧化碳的气体交换，膜内部二氧化碳浓度高，降低果蔬呼吸强度和乙烯释放量。
(2)有效成分间取材天然、安全、无毒，协同抑菌作用能有效降低果蔬采摘后的发病率，有效延长果蔬的保鲜期。
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
一种含氨基寡糖素和茶多酚的果蔬保鲜剂，其配方为：
实施例1：按量称取氨基寡糖素2.0％，茶多酚1.0％，香芹酚0.5％，食用酒精25％，蒸馏水补足至100％。
实施例2：按量称取氨基寡糖素3.0％，茶多酚5.0％，香芹酚1.0％，食用酒精10％，蒸馏水补足至100％。
实施例3：按量称取氨基寡糖素1.0％，茶多酚1.0％，香芹酚0.2％，食用酒精30％，蒸馏水补足至100kg。
实施例4：按量称取氨基寡糖素1.6％，茶多酚2.0％，香芹酚0.4％，食用酒精15％，蒸馏水补足至100％。
实施例5：按量称取氨基寡糖素5.0％，茶多酚2.0％，香芹酚1.0％，食用酒精40％，蒸馏水补足至100％。
实施例1-5的香蕉保鲜剂的制备方法为：按配方比例准确称取氨基寡糖素、茶多酚、香芹酚，将各组份分别加入溶剂中，充分搅拌，使混合物完全溶解，即得一种含氨基寡糖素和香芹酚的果蔬保鲜剂。
二、应用实施例
实施例1：氨基寡糖素、茶多酚、香芹酚及其混配用于葡萄灰霉病的室内毒力试验
经预试确定各有效成分的有效抑制浓度范围后，将氨基寡糖素、茶多酚、香芹酚及其混合物按有效成分含量分别设5个剂量梯度处理，设一清水对照。参照《农药室内生物测定试验准则杀菌剂》进行，采用菌丝生长速率法测定各个药剂对葡萄灰霉病的室内毒力。72h后用十字交叉法测量菌落直径，计算各处理菌丝净生长量，求出菌丝生长抑制率。
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：氨基寡糖素、茶多酚、香芹酚及其混配对葡萄灰霉病的室内毒力测定表
由表1可知，当氨基寡糖素、茶多酚和香芹酚的重量比为2-5:2-5:1时，其共毒系数(CTC)均大于120，其中三者的重量比为4:2:1时其共毒系数最大，对葡萄灰霉病的抑制表现出较好的协同增效作用，相互间混配能减少用量，提高防治效果，混合物能有效抑制葡萄采收后灰霉病的发生。
实施例2：制备实施例1所得的制剂应用于葡萄的保鲜试验
(1)试验设计：采摘处于成熟期的葡萄，要求大小均一，表面无机械撞伤，无病虫害，成熟度基本一致；将葡萄放进较大的塑料网里置于各处理的保鲜液中浸泡5min，轻轻的提起塑料网，沥干水分，晾干；包装，置于40×25×50cm纸箱中，放入12℃的温度下储存。统计贮存后20天的好果率和重量损失率。试验设置5个处理，3次重复，各试验处理对应的药剂和浓度如下：
处理组1#：含2.0％氨基寡糖素·1.0％茶多酚·0.5％香芹酚的果蔬保鲜剂，稀释200倍；
处理组2#：含5％氨基寡糖素的果蔬保鲜剂，稀释倍数100倍；
试验组3#：含5％茶多酚的果蔬保鲜剂，稀释倍数100倍；
试验组4#：含3％香芹酚的果蔬保鲜剂，稀释倍数100倍；
试验组5#：空白对照(CK)
(2)试验结果见下表
| 试验处理 | 保鲜20天的好果率，％ | 保鲜20天的重量损失率，％ |
| 处理组1# | 95.6 | 5.85 |
| 处理组2# | 83.5 | 10.7 |
| 处理组3# | 81.4 | 13.8 |
| 处理组4# | 76.6 | 15.8 |
| 处理组5#(CK) | 56.7 | 23.4 |
从上表中可以看出，使用本发明的制剂(处理组1#)在有效成分用量少于各单剂用量的情况下，其保鲜效果优于各对照单剂。说明本发明的果蔬保鲜剂各成分间具有协同作用，这种效果不是各个单剂的简单相加，具有意想不到的效果，能减少各单剂的使用量，降低成本。
Claims (4)
1.一种含氨基寡糖素和茶多酚的果蔬保鲜剂，其特征是：有效成分由氨基寡糖素、茶多酚和香芹酚组成，氨基寡糖素、茶多酚和香芹酚的重量比为2-5:2-5:1。
2.根据权利要求1所述的果蔬保鲜剂，其特征是：氨基寡糖素、茶多酚和香芹酚的重量比为4:2:1。
3.根据权利要求1所述的果蔬保鲜剂，其特征是：氨基寡糖素的重量百分比为1.0-5.0％，茶多酚的重量百分比为1.0-5.0％，香芹酚的重量百分比为0.2-1.0％，余量溶剂补足至100％。
4.根据权利要求3所述的果蔬保鲜剂，其特征是：溶剂为食用酒精或食用酒精与蒸馏水的混合物。
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