CN106819091A - A kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid - Google Patents
A kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid Download PDFInfo
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- CN106819091A CN106819091A CN201710122328.4A CN201710122328A CN106819091A CN 106819091 A CN106819091 A CN 106819091A CN 201710122328 A CN201710122328 A CN 201710122328A CN 106819091 A CN106819091 A CN 106819091A
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- CN
- China
- Prior art keywords
- inokopolyose
- cinnamic acid
- apple
- fresh
- keeping agent
- Prior art date
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- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 title claims abstract description 50
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 title claims abstract description 50
- 229930016911 cinnamic acid Natural products 0.000 title claims abstract description 50
- 235000013985 cinnamic acid Nutrition 0.000 title claims abstract description 50
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 31
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 15
- 239000012153 distilled water Substances 0.000 claims description 15
- 241000522254 Cassia Species 0.000 claims description 2
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 238000003306 harvesting Methods 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000220225 Malus Species 0.000 description 46
- 235000013399 edible fruits Nutrition 0.000 description 15
- 238000012360 testing method Methods 0.000 description 12
- 239000000203 mixture Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 6
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 6
- 229940117916 cinnamic aldehyde Drugs 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
- 229920001282 polysaccharide Polymers 0.000 description 6
- 239000005017 polysaccharide Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- AXMVYSVVTMKQSL-UHFFFAOYSA-N UNPD142122 Natural products OC1=CC=C(C=CC=O)C=C1O AXMVYSVVTMKQSL-UHFFFAOYSA-N 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 210000003127 knee Anatomy 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 230000001988 toxicity Effects 0.000 description 4
- 231100000419 toxicity Toxicity 0.000 description 4
- 230000003260 anti-sepsis Effects 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 231100000053 low toxicity Toxicity 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000000031 Achyranthes bidentata Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- STNJBCKSHOAVAJ-UHFFFAOYSA-N Methacrolein Chemical compound CC(=C)C=O STNJBCKSHOAVAJ-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000009036 growth inhibition Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- 241000427159 Achyranthes Species 0.000 description 1
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical class C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 239000005867 Iprodione Substances 0.000 description 1
- 244000134242 Malus prunifolia Species 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- -1 aldehydes organic compound Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- RIOXQFHNBCKOKP-UHFFFAOYSA-N benomyl Chemical compound C1=CC=C2N(C(=O)NCCCC)C(NC(=O)OC)=NC2=C1 RIOXQFHNBCKOKP-UHFFFAOYSA-N 0.000 description 1
- MITFXPHMIHQXPI-UHFFFAOYSA-N benzoxaprofen Natural products N=1C2=CC(C(C(O)=O)C)=CC=C2OC=1C1=CC=C(Cl)C=C1 MITFXPHMIHQXPI-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- ONUFESLQCSAYKA-UHFFFAOYSA-N iprodione Chemical compound O=C1N(C(=O)NC(C)C)CC(=O)N1C1=CC(Cl)=CC(Cl)=C1 ONUFESLQCSAYKA-UHFFFAOYSA-N 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 125000001997 phenyl group Chemical group [H]C1=C([H])C([H])=C(*)C([H])=C1[H] 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- BHRZNVHARXXAHW-UHFFFAOYSA-N sec-butylamine Chemical compound CCC(C)N BHRZNVHARXXAHW-UHFFFAOYSA-N 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical compound COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000001018 virulence Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
-
- 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 present invention relates to a kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid, active ingredient is made up of Inokopolyose and cinnamic acid, and wherein the weight ratio of Inokopolyose and cinnamic acid is 13:5‑8.Active ingredient Synergistic of the present invention, the mutually mixed consumption that can reduce single component, collaboration bacteriostasis can effectively reduce apple and adopt the rear germ incidence of disease, effectively the freshness date of extension harvesting apple.Raw material of the present invention are easy to get, simple production process, low production cost, safely and effectively, meet the environment protection requirement of preserving fruit and vegetable utilizing.Market potential is big, economic benefit and social benefit are obvious, with very wide application prospect.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of apple fresh-keeping containing Inokopolyose and cinnamic acid
Agent.
Background technology
The fruit of apple is rich in minerals and vitamins, and apple is nutritious, is people's most often to eat equivalent to tonic
One of fruit.China is global maximum apple production state and country of consumption, and apple production accounts for the 1/2 of the whole world.Apple is China
First big fruit.According to national statistics office data, to 2013, Chinese apple yield had increased to 3968.26 ten thousand tons, accounted for national water
Really the 15.81% of (class containing melon and fruit) yield.Apple occupies very important status in Chinese fruit production and consumption, it has also become
The pith of compatriots' meals.With the fast development of Chinese society, economy and fruit industry, apple quality is of increasing concern, city
Field particularly requirement more and more higher of the high-end market to apple quality.
Due to the perishability of fruit and its seasonality of production and region, fruit antisepsis are fresh-keeping more to seem extremely in China
It is important.Efficiently, low toxicity antisepsis antistaling agent and its using technology popularize can for produce in fruit season sell in year, it is high yield good harvest, slow
Solution concentrates listing pressure, reduces and rot and promote circulation to lay a good foundation.The anti-corrosive fresh-keeping used in China's fruit storing
Agent mainly has carbendazim, thiophanate-methyl, benomyl, imazalil, sec-butylamine, iprodione, sulfur dioxide etc. more than 20 to plant, but this
All there is valency high, residual toxicity or effect in a little preservatives.Also a kind of anti-corrosion means are to apple, oranges and tangerines, orange
Etc fruit waxed, although it is done so that the holding time can be extended, keeping beautiful, easily cause " good outward
In it is rotten ", because paraffin is airtight, be easily caused the inside heat and pernicious gas can't get out, formed anaerobic decay go bad.Therefore, seek
Low toxicity, antiseptic and fresh-keeping agent for fruits safe efficient, easy to use and cheap are looked for, just seems not only important but also urgent.
Inokopolyose (Achyranthes bidentata polysaccharzdes, ABP) is carried from Achyranthes bidentata Bl root
A kind of bioactive polysaccharide for taking, class content active component higher in the Shi Mi sections class plant root of bidentate achyranthes mainly has glucose, sweet
3 kinds of monosaccharide component compositions of dew sugar and fructose；Be widely present in animal, plant and microorganism cultures, with anti-aging with it is anti-
The multiple pharmacological effects such as oxidation, antitumor, immunological regulation, treatment asthma, dredging collateral and promoting blood circulation, reduction blood sugar, with safe, work
With stabilization, Small side effects, widely applicable, small to body damage and not only injectable but also the advantages of can take.
Cinnamic acid (English：Cinnamaldehyde it is) a kind of aldehydes organic compound, is the glutinous thick liquid of yellow, largely
It is present in the plants such as Chinese cassia tree.Naturally occurring cinnamic acid is transconfiguration in nature, and the molecule is a methacrylaldehyde
The upper upper phenyl of connection, therefore can be considered as a kind of Propenal derivative.Cinnamic acid have sterilization, preservation and antisepsis, low toxicity,
The advantages of safety, low cost and aromatic odor, as a kind of safe natural source material, recognized by food security association of the U.S. already
It is set to safe food additives matter, is often used in food additives.
In view of apple is easily infected in fresh-keeping, storage and transport process by disease, it is necessary to propose that one kind can suppress disease and energy
The safe fresh products of Shelf-life.The apple fresh-keeping agent for making active ingredient with Inokopolyose, cinnamic acid mixture at present is also not
See there is relevant report.
The content of the invention
It is an object of the invention to provide a kind of safely and effectively apple fresh-keeping agent containing Inokopolyose and cinnamic acid.
The present invention is adopted the technical scheme that：A kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid, active ingredient by
Inokopolyose and cinnamic acid are constituted, and wherein the weight ratio of Inokopolyose and cinnamic acid is 1-3:5-8, it is preferable that Inokopolyose and
The weight ratio of cinnamic acid is 2:7.
The described apple fresh-keeping agent containing Inokopolyose and cinnamic acid, the percentage by weight of Inokopolyose is 1-3.0%, meat
The percentage by weight of cinnamic aldehyde is 5.0-8.0%, and edible alcohol 10-25%, distilled water complements to 100%.
The preparation method of the apple fresh-keeping agent containing Inokopolyose and cinnamic acid：Using conventional mixing method, by ox
Knee polysaccharide, cinnamic acid are added in edible alcohol and distilled water, and are sufficiently stirred for being completely dissolved mixture.
The application method of the apple fresh-keeping agent containing Inokopolyose and cinnamic acid：The apple fresh-keeping agent water that will be prepared
50-200 times of dilution, directly soaks 1-3min in dilution, or dilution is sprayed, apple table is coated in by the apple of fresh harvesting
Face, is dried naturally, and storage is preserved afterwards.
The beneficial effects of the invention are as follows：
(1) Inokopolyose and cinnamic acid Synergistic, the mutually mixed consumption that can reduce single component, cooperate with bacteriostasis
Fruit can effectively be reduced and adopt the rear germ incidence of disease, effectively the freshness date of extension harvesting fruit.
(2) raw material of the present invention are easy to get, simple production process, low production cost, safely and effectively, meet the green of preserving fruit and vegetable utilizing
Colour circle guaranteed request.Market potential is big, economic benefit and social benefit are obvious, with very wide application prospect.
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
Embodiment 1：
Weigh Inokopolyose 2.0%, cinnamic acid 7.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, cinnamic acid are completely dissolved in edible alcohol and distilled water, you can obtain containing the meat of 2.0% Inokopolyose 7.0%
The apple fresh-keeping agent of cinnamic aldehyde.
Embodiment 2：
Weigh Inokopolyose 1.0%, cinnamic acid 5.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, cinnamic acid are completely dissolved in edible alcohol and distilled water, you can obtain containing the meat of 1.0% Inokopolyose 5.0%
The apple fresh-keeping agent of cinnamic aldehyde.
Embodiment 3：
Weigh Inokopolyose 1.0%, cinnamic acid 8.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, cinnamic acid are completely dissolved in edible alcohol and distilled water, you can obtain containing the meat of 1.0% Inokopolyose 8.0%
The apple fresh-keeping agent of cinnamic aldehyde.
Embodiment 4：
Weigh Inokopolyose 3.0%, cinnamic acid 7.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes ox
Knee polysaccharide, cinnamic acid are completely dissolved in edible alcohol and distilled water, you can obtain containing the meat of 3.0% Inokopolyose 7.0%
The apple fresh-keeping agent of cinnamic aldehyde.
Comparative example 1：
Weigh Inokopolyose 10.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes Inokopolyose abundant
It is dissolved in edible alcohol and distilled water, you can obtain the apple fresh-keeping agent containing 10.0% Inokopolyose.
Comparative example 2：
Weigh cinnamic acid 10.0%, edible alcohol 20%, distilled water complements to 100%；Stirring makes cinnamic acid fully dissolve
In edible alcohol and distilled water, you can obtain the apple fresh-keeping agent containing 10.0% cinnamic acid.
Comparative example 3：Blank (CK).
2nd, Application Example experiment
Experiment 1：The Toxicity Determination that Inokopolyose and cinnamic acid are used for green mold of apple is tested
After determining Inokopolyose and the effective inhibition concentration scope of cinnamic acid through prerun, by Inokopolyose, cinnamic acid and its mixed
Compound is set 5 dose gradient treatment by active constituent content respectively, if a clear water is compareed.Reference《Farm-chemical indoor determination is tried
Test criterion bactericide》Carry out, determining medicament using mycelial growth rate method tests the Toxicity Determination of pears brown rot.72h
Colony diameter is measured with crossing method afterwards, each treatment net growth mycelial growth inhibition rate is calculated.
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), tries to achieve virulence regression equation (y=a+bx) with least square method, and thus calculate every
Plant the EC of material50Value, the mixed synergy of material is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition and 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, and result of the test is shown in Table 1.
Table 1：The Toxicity Determination table of Inokopolyose, cinnamic acid and its mixture to green mold of apple
As shown in Table 1, Inokopolyose and cinnamic acid are in 1-3:Mixture in the proportion of 5-8, its co-toxicity coefficient (CTC) is
More than 120, the suppression to green mold of apple shows synergistic function, and mutual mixture can reduce consumption, improve preventing and treating
Effect.When the proportioning of Inokopolyose and cinnamic acid is 2:When 7, co-toxicity coefficient is maximum, obvious to suppressing penicilliosis Synergistic.
Experiment 2：Inokopolyose, cinnamic acid and its mixture are used for the experiment of apple fresh-keeping
2.1 treatment designs
Test group 1：The preparation of the gained of embodiment 1 is prepared, that is, contains the apple of the cinnamic acid of 2.0% Inokopolyose 7.0%
Antistaling agent, 100 times of dilute with water.
Test group 2：The preparation of the gained of embodiment 2 is prepared, that is, contains the apple of the cinnamic acid of 1.0% Inokopolyose 5.0%
Antistaling agent, 100 times of dilute with water.
Test group 3：The preparation of the gained of embodiment 3 is prepared, that is, contains the apple of the cinnamic acid of 1.0% Inokopolyose 8.0%
Antistaling agent, 100 times of dilute with water.
Test group 4：The preparation of the gained of embodiment 4 is prepared, that is, contains the apple of the cinnamic acid of 3.0% Inokopolyose 7.0%
Antistaling agent, 100 times of dilute with water.
Contrast groups 1：The preparation of the gained of comparative example 1 is prepared, i.e., containing the apple fresh-keeping agent of 10.0% Inokopolyose, dilute with water
50 times.
Contrast groups 2：The preparation of the gained of comparative example 2 is prepared, i.e., containing the apple fresh-keeping agent of 10.0% cinnamic acid, dilute with water
100 times.
Contrast groups 3：Blank (CK), does not carry out any measure, is directly placed into shelf.
2.2 experimental designs
Pluck the apple in the maturity period, it is desirable to which uniform in size, surface mechanical is wounded, and no disease and pests harm, maturity is basic
Unanimously, if 7 treatment groups, i.e. test group 1-4 and contrast groups 1-3.Every treatment group apple soluble solid is measured before immersion to put down
Equal content is that 12.43%, titratable acid average content is that 0.68%, average hardness is 7.90kg/cm2.Apple is put into respectively
Be placed in larger plastic wire and 3min soaked in the fresh-keeping liquid of test group 1-4 and contrast groups 1-2, gently lift plastic wire, drip
Solid carbon dioxide point, dries, and is put into shelf；The apple of wherein contrast groups 3 does not soak preservation agent for storing, as blank, is directly placed into
Shelf.Then the apple of each treatment group is transferred in freezer and is preserved, Ku Wen -1~1 DEG C, relative humidity 90%.Periodically surveyed after entering storage
Fixed required each item data.
2.3 determine content
Using the peeling hardness of fruit texture analysis-e/or determining Apple, it is soluble that hand-held digital display refractometer determines apple
Solid content；Titratable acid content is determined using indicator titration method.Wherein, the 60th day when determination data it is as shown in table 2；
Determination data at the 90th day is as shown in table 3.
2.4 result of the tests are shown in Table 2, table 3.
Table 2
Table 3
Knowable to table 2, table 3, compare with contrast groups 1-3, test group 1-4 has preferable preservation to apple, illustrate this
The antistaling agent energy Synergistic of invention, the effectively freshness date of extension apple, wherein fresh-keeping effect is most from whole structure for test group 1
It is good.Product of the present invention, hence it is evident that better than merely using Inokopolyose or the fresh-keeping effect of cinnamic acid, so as to preferably play fresh-keeping
Effect.
Claims (3)
1. a kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid, it is characterised in that active ingredient is by Inokopolyose and Chinese cassia tree
Aldehyde is constituted, and wherein the weight ratio of Inokopolyose and cinnamic acid is 1-3:5-8.
2. the apple fresh-keeping agent containing Inokopolyose and cinnamic acid according to claim 1, it is characterised in that Inokopolyose and
The weight ratio of cinnamic acid is 2:7.
3. the apple fresh-keeping agent containing Inokopolyose and cinnamic acid according to claim 1, it is characterised in that Inokopolyose
Percentage by weight is 1-3.0%, and the percentage by weight of cinnamic acid is 5.0-8.0%, and edible alcohol 10-25%, distilled water is supplied
To 100%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710122328.4A CN106819091A (en) | 2017-03-03 | 2017-03-03 | A kind of apple fresh-keeping agent containing Inokopolyose and cinnamic acid |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823591A (en) * | 2012-09-19 | 2012-12-19 | 陈琳 | Botanical fungicide containing cinnamaldehyde and preparation method thereof |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
-
2017
- 2017-03-03 CN CN201710122328.4A patent/CN106819091A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823591A (en) * | 2012-09-19 | 2012-12-19 | 陈琳 | Botanical fungicide containing cinnamaldehyde and preparation method thereof |
| CN103734268A (en) * | 2013-12-16 | 2014-04-23 | 苏州安特实业有限公司 | Fresh-keeping agent and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭婕 等: "4种中草药提取物抑菌效果与其有效成分含量的相关性", 《周口师范学院学报》 * |
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Application publication date: 20170613 |