CN107047749A - A kind of environmental protection fruit and vegetable fresh-keeping agent and preparation method thereof - Google Patents
A kind of environmental protection fruit and vegetable fresh-keeping agent and preparation method thereof Download PDFInfo
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- CN107047749A CN107047749A CN201710427029.1A CN201710427029A CN107047749A CN 107047749 A CN107047749 A CN 107047749A CN 201710427029 A CN201710427029 A CN 201710427029A CN 107047749 A CN107047749 A CN 107047749A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 86
- 230000007613 environmental effect Effects 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 52
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000654 additive Substances 0.000 claims abstract description 21
- 230000000996 additive effect Effects 0.000 claims abstract description 21
- 239000000419 plant extract Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- BLRPTPMANUNPDV-UHFFFAOYSA-N Silane Chemical compound [SiH4] BLRPTPMANUNPDV-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229910000077 silane Inorganic materials 0.000 claims abstract description 20
- 229920001308 poly(aminoacid) Polymers 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- 229920000136 polysorbate Polymers 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000006259 organic additive Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000011259 mixed solution Substances 0.000 claims description 14
- 239000000284 extract Substances 0.000 claims description 12
- 150000007524 organic acids Chemical class 0.000 claims description 9
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 7
- 239000004472 Lysine Substances 0.000 claims description 7
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 7
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 7
- 239000000467 phytic acid Substances 0.000 claims description 7
- 229940068041 phytic acid Drugs 0.000 claims description 7
- 235000002949 phytic acid Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 229940069521 aloe extract Drugs 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 244000294611 Punica granatum Species 0.000 claims description 5
- 235000014360 Punica granatum Nutrition 0.000 claims description 5
- 239000005543 nano-size silicon particle Substances 0.000 claims description 5
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 claims description 5
- 108010020346 Polyglutamic Acid Proteins 0.000 claims description 4
- 108010039918 Polylysine Proteins 0.000 claims description 4
- 229920002643 polyglutamic acid Polymers 0.000 claims description 4
- 229920000656 polylysine Polymers 0.000 claims description 4
- WYTZZXDRDKSJID-UHFFFAOYSA-N (3-aminopropyl)triethoxysilane Chemical compound CCO[Si](OCC)(OCC)CCCN WYTZZXDRDKSJID-UHFFFAOYSA-N 0.000 claims description 3
- FWDBOZPQNFPOLF-UHFFFAOYSA-N ethenyl(triethoxy)silane Chemical compound CCO[Si](OCC)(OCC)C=C FWDBOZPQNFPOLF-UHFFFAOYSA-N 0.000 claims description 3
- 108010064470 polyaspartate Proteins 0.000 claims description 3
- XDLMVUHYZWKMMD-UHFFFAOYSA-N 3-trimethoxysilylpropyl 2-methylprop-2-enoate Chemical compound CO[Si](OC)(OC)CCCOC(=O)C(C)=C XDLMVUHYZWKMMD-UHFFFAOYSA-N 0.000 claims description 2
- 229940024606 amino acid Drugs 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 13
- 238000004321 preservation Methods 0.000 abstract description 9
- 230000002401 inhibitory effect Effects 0.000 abstract description 8
- 230000001717 pathogenic effect Effects 0.000 abstract description 6
- 244000052769 pathogen Species 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 231100000331 toxic Toxicity 0.000 description 3
- 230000002588 toxic effect Effects 0.000 description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 239000003899 bactericide agent Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004320 controlled atmosphere Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- -1 needed by human Chemical class 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000432824 Asparagus densiflorus Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000001575 punica granatum l. bark extract Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- YUYCVXFAYWRXLS-UHFFFAOYSA-N trimethoxysilane Chemical compound CO[SiH](OC)OC YUYCVXFAYWRXLS-UHFFFAOYSA-N 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 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
- 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
- A23B7/08—Preserving with sugars
-
- 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of environmental protection fruit and vegetable fresh-keeping agent, include the raw material of following parts by weight：0.1 0.3 parts of plant extracts, 13 parts of chitosan, 13 parts of organic additive, 0.5 0.9 parts of nanometer additive, 0.4 0.6 parts of polyaminoacid, 0.8 1.4 parts of tween, 0.05 0.07 parts of silane coupler, 20 30 parts of ethanol, 30 50 parts of water.The environmental protection fruit and vegetable fresh-keeping agent of the present invention can extend the storage period of fruits and vegetables, reduce rotting rate and loss late, there is good inhibiting effect to the pathogen easily occurred in postharvest fruit and vegetable storage, rot that there is certain inhibitory action to postharvest fruit and vegetable, and there is good preservation to adopting rear fruits and vegetables, improve the quality of fruits and vegetables, extend the shelf life of fruits and vegetables, the raw material components that the antistaling agent of the present invention is used simultaneously are safe and reliable, it is useful and harmless to human body, environmental protection easy to use, and cost is relatively low, technique is concise, with higher practical value and good application prospect.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, and in particular to a kind of environmental protection fruit and vegetable fresh-keeping agent and its preparation side
Method.
Background technology
Water fruits and vegetables are the indispensable non-staple food of people's daily life, and its importance is only second to grain, are also food work
Industry is important to process raw material.Fruit, vegetables contain abundant nutriment, vitamin particularly needed by human, mineral matter and
Dietary fiber.In addition, water fruits and vegetables also play special role with its distinctive color in the life of people.I
The producing and selling of the annual fruits and vegetables of state and export volume are all very big, but during transport and storage, are made because of going rotten
Into loss reach 25%-30%, serious up to 40%.Therefore, the research of postharvest technology of fruits and vegetables has obvious social benefit
And economic benefit, it is also the current focus studied both at home and abroad.In recent years using commonplace technology have refrigeration, air conditioned storage,
Subatmospheric pressure storage, controlled atmospheric packing film and chemicals processing etc., but these preservation technologies have high energy consumption, investment big or toxicity pair
Effect.It is thin that presently used postharvest technology of fruits and vegetables mainly includes preservation by low temperature method, controlled atmosphere method, low pressure fresh-keeping method, plastics
Film and fresh chemically preservative etc..These methods can keep the fresh of fruits and vegetables to a certain extent, but all there is certain lack
Fall into, such as preservation by low temperature and the investment of controlled atmosphere fresh-keeping method are big, are difficult popularization and application；Plastic sheeting can suppress fruits and vegetables dehydration, but easily make
Into rotten and peculiar smell；Organic bactericide and preservative is fresh-keeping to be remained in fruits and vegetables epidermis in chemical fresh-keeping method, it is toxic to human body.
With the development of Modern Preservation Technology, the development and application of the crude antistaling agent of economic security has caused the pass of people
Note, international food scientific circles start the research boom for being widely used in fruits and vegetables to environmental protection fruit glaze agent.Fruit and vegetable fresh-keeping agent can divide
For two major classes, i.e. chemical synthesis fruit and vegetable fresh-keeping agent and natural fruit vegetables antistaling agent.For a long time, people mainly use synthetics
Matter is as preserving fruit and vegetable utilizing of the antistaling agent to storage, though there is preferable preservation and antisepsis effect, many synthetics confrontation human bodies
Key health has certain harm, and serious even making one is carcinogenic, teratogenesis, mutagenic toxicity.For people to factors such as environment, health
Consideration, the research of fruit and vegetable preserving antistaling agent gradually develops to natural, safe and effective direction, the application of chemical bactericide
Increasingly queried by people, substitute technology (such as envelope, salt treatment) turns into the focus of Recent study, but these skills
Art not yet obtains satisfied commercial effect so far.
The content of the invention
For the defect of prior art, it is an object of the invention to provide a kind of environmental protection fruit and vegetable fresh-keeping agent, the fruits and vegetables are protected
Fresh dose can extend the storage period of fruits and vegetables, reduction rotting rate and loss late, to the pathogen easily occurred in postharvest fruit and vegetable storage
With good inhibiting effect, rot that there is certain inhibitory action to postharvest fruit and vegetable, and there is good guarantor to adopting rear fruits and vegetables
Fresh effect, improves the quality of fruits and vegetables, extends the shelf life of fruits and vegetables, while the raw material components peace that the antistaling agent of the present invention is used
It is complete reliable, easy to use environmental protection useful and harmless to human body, and cost is relatively low, technique is concise, with higher practical value
With good application prospect.
The present invention solves technical problem and adopted the following technical scheme that：
The invention provides a kind of environmental protection fruit and vegetable fresh-keeping agent, include the raw material of following parts by weight：
It is 0.1-0.3 parts of plant extracts, 1-3 parts of chitosan, 1-3 parts of organic additive, 0.5-0.9 parts of nanometer additive, poly-
0.4-0.6 parts of amino acid, 0.8-1.4 parts of tween, 0.05-0.07 parts of silane coupler, 20-30 parts of ethanol, 30-50 parts of water.
Preferably, the environmental protection fruit and vegetable fresh-keeping agent includes the raw material of following parts by weight：
0.2 part of plant extracts, 2 parts of chitosan, 2 parts of organic additive, 0.7 part of nanometer additive, 0.5 part of polyaminoacid,
1.1 parts of tween, 0.06 part of silane coupler, 25 parts of ethanol, 40 parts of water.
Preferably, the plant extracts is aloe extract, pomegranate rind extract, tea polyphenol extract thing according to weight ratio
2:1:The mixture of 3 compositions.
Preferably, the organic additive is that citric acid, lysine, phytic acid compare 2 according to weight:1:The mixing of 1 composition
Thing.
Preferably, the nanometer additive is nano silicon and nano titanium oxide according to weight ratio 1:2 compositions
Mixture.
Preferably, the polyaminoacid is one or more of compositions in polylysine, poly-aspartate or polyglutamic acid
Mixture.
Preferably, the silane coupler is γ-aminopropyl triethoxysilane, γ-methacryloxypropyl
One kind in trimethoxy silane, VTES.
The present invention also provides a kind of preparation method of environmental protection fruit and vegetable fresh-keeping agent, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, are stirred in the case where temperature is 40-50 DEG C
Mix 35-45 minutes, speed of agitator is that 250-350r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 5-9 minutes, speed of agitator 150-250r/
Min, is warming up to 55-65 DEG C afterwards, adds ethanol, silane coupler, nanometer additive, tween, continues to stir 10-15min,
Speed of agitator 400-600r/min, the environmental protection fruit and vegetable fresh-keeping agent invented.
Preferably, the preparation process of the environmental protection fruit and vegetable fresh-keeping agent is：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, and 40 are stirred in the case where temperature is 45 DEG C
Minute, speed of agitator is that 300r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 7 minutes, speed of agitator 200min, afterwards
60 DEG C are warming up to, ethanol, silane coupler, nanometer additive, tween is added, continues to stir 13min, speed of agitator 500r/
Min, the environmental protection fruit and vegetable fresh-keeping agent invented.
Compared with prior art, the present invention has following beneficial effect：
（1）Chitosan uses pharmaceutical grade in a kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention, and other raw materials are mostly food-grades
, therefore, human body is had no toxic side effect, secondary pollution and chemical residual will not be produced, can be through using the fresh-keeping fruits and vegetables of the present invention
Directly eaten after simple cleaning.
（2）Nanometer additive, predominantly nanometer titanium dioxide are introduced in a kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention
Silicon and nanometer titanic oxide material.Compared to other nano materials, both can greatly increase fresh-keeping effect, and to lichee,
The conventional fruit and vegetable such as grape, winter jujube, plum, tomato has preservation, with not spraying antistaling agent in same condition storage phase
Than fresh-keeping to extend 3-5 days.
（3）The plant extracts that a kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention is used, predominantly aloe extract, stone
The mixture of pomegranate bark extract, tea polyphenol extract thing composition, extract can directly be bought, wide material sources, be appointed using safety, nothing
What toxic side effect and with biological degradability, with the effect of antibacterial, desinsection, resisting pathogenic microbes and sterilization and anticorrosion, is effectively increased
Effect of the present invention.
（4）The organic acid that a kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention is used is mainly citric acid, lysine, phytic acid
The mixture of composition, citric acid and lysine, which have, prevents Pigment degradation and mould proof effect, there is good fresh-keeping effect to fruits and vegetables
Really；Phytic acid is reducing agent, rise antioxidation, have metal-chelating effect, substantially increase the antisepsis for fruits and vegetables, to kind
Pathogen has good inhibitory action during a variety of fruit vegetables storings such as eggplant, apple, peach, can significantly improve fruit vegetables storing process
In healthy fruit, and fruits and vegetables outward appearance can be kept.
（5）A kind of polyaminoacid of environmental protection fruit and vegetable fresh-keeping agent addition of the present invention is mainly polylysine, poly- asparagus fern
In propylhomoserin or polyglutamic acid, it can play bactericidal action, and the growth of microorganism is inhibited well, extend the fresh-keeping of fruits and vegetables
Phase.
（6）A kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention can extend the storage period of fruits and vegetables, reduction rotting rate and loss
Rate, has good inhibiting effect to the pathogen easily occurred in postharvest fruit and vegetable storage, rots have one to postharvest fruit and vegetable
Fixed inhibitory action, and there is good preservation to adopting rear fruits and vegetables, the quality of fruits and vegetables is improved, the shelf of fruits and vegetables are extended
Phase, while the raw material components that the antistaling agent of the present invention is used are safe and reliable, easy to use environmental protection useful and harmless to human body,
And cost is relatively low, technique is concise, with higher practical value and good application prospect.
Embodiment
With reference to specific embodiment, the technical scheme in the embodiment of the present invention is clearly and completely described, shown
So, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on the reality in the present invention
Example is applied, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made all belongs to
In the scope of protection of the invention.
Embodiment 1.
A kind of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, includes the raw material of following parts by weight：
0.1 part of plant extracts, 1 part of chitosan, 1 part of organic additive, 0.5 part of nanometer additive, 0.4 part of polyaminoacid,
0.8 part of tween, 0.05 part of silane coupler, 20 parts of ethanol, 30 parts of water.
Plant extracts in the present embodiment is aloe extract, pomegranate rind extract, tea polyphenol extract thing according to weight
Than 2:1:The mixture of 3 compositions.
Organic additive in the present embodiment is citric acid, lysine, phytic acid compare 2 according to weight:1:The mixing of 1 composition
Thing.
Nanometer additive in the present embodiment is nano silicon and nano titanium oxide according to weight ratio 1:2 compositions
Mixture.
Polyaminoacid in the present embodiment is polylysine.
Silane coupler in the present embodiment is γ-aminopropyl triethoxysilane.
A kind of preparation method of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, and 35 are stirred in the case where temperature is 40 DEG C
Minute, speed of agitator is that 250r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 5 minutes, speed of agitator 150r/min, it
After be warming up to 55 DEG C, add ethanol, silane coupler, nanometer additive, tween, continue to stir 10min, speed of agitator
400r/min, the environmental protection fruit and vegetable fresh-keeping agent invented.
Embodiment 2.
A kind of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, includes the raw material of following parts by weight：
0.3 part of plant extracts, 3 parts of chitosan, 3 parts of organic additive, 0.9 part of nanometer additive, 0.6 part of polyaminoacid,
1.4 parts of tween, 0.07 part of silane coupler, 30 parts of ethanol, 50 parts of water.
Plant extracts in the present embodiment is aloe extract, pomegranate rind extract, tea polyphenol extract thing according to weight
Than 2:1:The mixture of 3 compositions.
Organic additive in the present embodiment is citric acid, lysine, phytic acid compare 2 according to weight:1:The mixing of 1 composition
Thing.
Nanometer additive in the present embodiment is nano silicon and nano titanium oxide according to weight ratio 1:2 compositions
Mixture.
Polyaminoacid in the present embodiment is poly-aspartate.
Silane coupler in the present embodiment is γ-methacryloxypropyl trimethoxy silane.
A kind of preparation method of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, and 45 are stirred in the case where temperature is 50 DEG C
Minute, speed of agitator is that 350r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 9 minutes, speed of agitator 250r/min, it
After be warming up to 65 DEG C, add ethanol, silane coupler, nanometer additive, tween, continue to stir 15min, speed of agitator
600r/min, the environmental protection fruit and vegetable fresh-keeping agent invented.
Embodiment 3.
A kind of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, includes the raw material of following parts by weight：
0.2 part of plant extracts, 2 parts of chitosan, 2 parts of organic additive, 0.7 part of nanometer additive, 0.5 part of polyaminoacid,
1.1 parts of tween, 0.06 part of silane coupler, 25 parts of ethanol, 40 parts of water.
Plant extracts in the present embodiment is aloe extract, pomegranate rind extract, tea polyphenol extract thing according to weight
Than 2:1:The mixture of 3 compositions.
Organic additive in the present embodiment is citric acid, lysine, phytic acid compare 2 according to weight:1:The mixing of 1 composition
Thing.
Nanometer additive in the present embodiment is nano silicon and nano titanium oxide according to weight ratio 1:2 compositions
Mixture.
Polyaminoacid in the present embodiment is polyglutamic acid.
Silane coupler in the present embodiment is VTES.
A kind of preparation method of environmental protection fruit and vegetable fresh-keeping agent of the present embodiment, comprises the following steps：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, and 40 are stirred in the case where temperature is 45 DEG C
Minute, speed of agitator is that 300r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 7 minutes, speed of agitator 200min, afterwards
60 DEG C are warming up to, ethanol, silane coupler, nanometer additive, tween is added, continues to stir 13min, speed of agitator 500r/
Min, the environmental protection fruit and vegetable fresh-keeping agent invented.
The tomato handled with environmental protection fruit and vegetable fresh-keeping agent made from various embodiments above, is 28 DEG C, sky in temperature
Air humidity degree is as follows for the result that 10 days are preserved under the conditions of 50%-60%：
| Weight-loss ratio | Healthy fruit | |
| Embodiment 1 | 14.2% | 56% |
| Embodiment 2 | 12.3% | 62% |
| Embodiment 3 | 13.1% | 63% |
| Comparative example clearance | 19.4% | 41% |
A kind of environmental protection fruit and vegetable fresh-keeping agent of the present invention can extend the storage period of fruits and vegetables, reduction rotting rate and loss late, to fruit
The pathogen easily occurred during vegetable postharvest storage has good inhibiting effect, rots have certain suppression to postharvest fruit and vegetable
Effect, and there is good preservation to adopting rear fruits and vegetables, the quality of fruits and vegetables is improved, the shelf life of fruits and vegetables is extended, simultaneously
The present invention antistaling agent use raw material components it is safe and reliable, easy to use environmental protection useful and harmless to human body, and cost compared with
Low, technique is concise, with higher practical value and good application prospect.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (9)
1. a kind of environmental protection fruit and vegetable fresh-keeping agent, it is characterised in that include the raw material of following parts by weight：
It is 0.1-0.3 parts of plant extracts, 1-3 parts of chitosan, 1-3 parts of organic additive, 0.5-0.9 parts of nanometer additive, poly-
0.4-0.6 parts of amino acid, 0.8-1.4 parts of tween, 0.05-0.07 parts of silane coupler, 20-30 parts of ethanol, 30-50 parts of water.
2. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1, it is characterised in that the environmental protection fruits and vegetables are protected
Fresh dose includes the raw material of following parts by weight：
0.2 part of plant extracts, 2 parts of chitosan, 2 parts of organic additive, 0.7 part of nanometer additive, 0.5 part of polyaminoacid,
1.1 parts of tween, 0.06 part of silane coupler, 25 parts of ethanol, 40 parts of water.
3. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1 or 2, it is characterised in that the plant extracts
Compare 2 according to weight for aloe extract, pomegranate rind extract, tea polyphenol extract thing:1:The mixture of 3 compositions.
4. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1 or 2, it is characterised in that the organic acid addition
Agent is citric acid, lysine, phytic acid compare 2 according to weight:1:The mixture of 1 composition.
5. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1 or 2, it is characterised in that the nanometer additive
It is nano silicon and nano titanium oxide according to weight ratio 1:The mixture of 2 compositions.
6. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1 or 2, it is characterised in that the polyaminoacid is
The mixture of one or more of compositions in polylysine, poly-aspartate or polyglutamic acid.
7. a kind of environmental protection fruit and vegetable fresh-keeping agent according to claim 1 or 2, it is characterised in that the silane coupler
For γ-aminopropyl triethoxysilane, γ-methacryloxypropyl trimethoxy silane, vinyl triethoxyl silicon
One kind in alkane.
8. a kind of method for preparing environmental protection fruit and vegetable fresh-keeping agent as claimed in claim 1 or 2, it is characterised in that including with
Lower step：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, are stirred in the case where temperature is 40-50 DEG C
Mix 35-45 minutes, speed of agitator is that 250-350r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 5-9 minutes, speed of agitator 150-250r/
Min, is warming up to 55-65 DEG C afterwards, adds ethanol, silane coupler, nanometer additive, tween, continues to stir 10-15min,
Speed of agitator 400-600r/min, the environmental protection fruit and vegetable fresh-keeping agent invented.
9. a kind of preparation method of environmental protection fruit and vegetable fresh-keeping agent according to claim 8, it is characterised in that the step
For：
Step one, weigh on request and prepare each component raw material；
Step 2, organic acid, plant extracts, water, polyaminoacid are added in mixer, and 40 are stirred in the case where temperature is 45 DEG C
Minute, speed of agitator is that 300r/min obtains mixed solution A；
Step 3, chitosan is added into mixed solution A made from step 2, is stirred 7 minutes, speed of agitator 200min, afterwards
60 DEG C are warming up to, ethanol, silane coupler, nanometer additive, tween is added, continues to stir 13min, speed of agitator 500r/
Min, the environmental protection fruit and vegetable fresh-keeping agent invented.
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| CN107751359A (en) * | 2017-11-02 | 2018-03-06 | 广西吉朋投资有限公司 | A kind of fruit and vegetable fresh-keeping agent |
| CN107821582A (en) * | 2017-11-30 | 2018-03-23 | 广西天峨县果然美食品有限公司 | A kind of lichee preservative specially |
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108029758A (en) * | 2017-11-30 | 2018-05-15 | 广西天峨县果然美食品有限公司 | A kind of fruit antistaling agent |
| CN108384092A (en) * | 2018-02-27 | 2018-08-10 | 合肥帧讯低温科技有限公司 | Safe, antibacterial and environment-friendly fruit and vegetable preservative film and preparation method thereof |
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| CN114532397A (en) * | 2022-02-25 | 2022-05-27 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of kiwi fruit preservative |
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| CN107821582A (en) * | 2017-11-30 | 2018-03-23 | 广西天峨县果然美食品有限公司 | A kind of lichee preservative specially |
| CN108029758A (en) * | 2017-11-30 | 2018-05-15 | 广西天峨县果然美食品有限公司 | A kind of fruit antistaling agent |
| CN107980896A (en) * | 2017-12-25 | 2018-05-04 | 中国科学院植物研究所 | A kind of preservation method of green pepper post-harvest fruits |
| CN108384092A (en) * | 2018-02-27 | 2018-08-10 | 合肥帧讯低温科技有限公司 | Safe, antibacterial and environment-friendly fruit and vegetable preservative film and preparation method thereof |
| CN108935657A (en) * | 2018-08-07 | 2018-12-07 | 江油市九顶科技有限公司 | A kind of organic vegetable bio-preservative, preparation method and mating preservation method |
| CN108576212A (en) * | 2018-08-10 | 2018-09-28 | 芜湖响民生态农业有限公司 | A kind of cucumber compounding anti-mould fresh keeping agent |
| CN109169887A (en) * | 2018-09-18 | 2019-01-11 | 广州先护特农业科技有限公司 | A kind of composition, preparation method and its application in fresh anti-bacterial refreshing field |
| CN110235936A (en) * | 2019-07-17 | 2019-09-17 | 北京中耕绿洲生态科技有限公司 | A kind of fruits and vegetables composite fresh-keeping nutritional agents and preparation method thereof |
| CN110720510A (en) * | 2019-10-30 | 2020-01-24 | 贵阳学院 | Natural extract for repairing mechanical damage of fruits and vegetables and prolonging storage period and preparation method thereof |
| CN111317024A (en) * | 2020-03-30 | 2020-06-23 | 江西省科学院应用化学研究所 | Preparation method of water-soluble organic silicon modified chitosan preservative |
| CN112048090A (en) * | 2020-09-16 | 2020-12-08 | 南京工业大学 | Water-absorbing, antibacterial and degradable fresh water fish preservative film and preparation method thereof |
| CN112048090B (en) * | 2020-09-16 | 2023-10-03 | 南京工业大学 | Water-absorbing antibacterial degradable fresh-water fish preservative film and preparation method thereof |
| CN113951317A (en) * | 2021-09-06 | 2022-01-21 | 上饶师范学院 | Composite preservative and preparation method and application thereof |
| CN114532397A (en) * | 2022-02-25 | 2022-05-27 | 贵州省现代农业发展研究所(贵州省现代农村发展研究中心、贵州省农村经济与社会发展科学研究所、贵州省农产品加工研究所) | Preparation method of kiwi fruit preservative |
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