CN107183169A - 一种新型果蔬保鲜剂及其制备方法 - Google Patents
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- 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
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- A—HUMAN NECESSITIES
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- A23B7/157—Inorganic compounds
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Abstract
本发明涉及一种新型果蔬保鲜剂及其制备方法,是利用聚丙烯腈和甲醇钠制备成聚丙烯腈与一氧化氮加合物作为果蔬保鲜剂;使用时,在温度0‑25℃下,向盛放有新鲜果蔬或鲜切果蔬的包装袋或容器中加入该果蔬保鲜剂,密闭1‑4h,常温或低温下贮藏;本发明中果蔬保鲜剂制备方法简单,原料成本低、效益高,具有广阔的市场前景。将果蔬保鲜剂与果蔬密封于包装袋或容器中时,会自发缓慢释放NO气体。使用本发明制备的果蔬保鲜剂处理果实,操作简便、安全性高、且无残留毒性,可广泛用于水蜜桃、肥城桃、苹果、草莓、樱桃等水果以及蔬菜和花卉等园艺产品的贮藏保鲜,具有很高的利用价值。
Description
技术领域
本发明涉及一种新型果蔬保鲜剂及其制备方法,该保鲜剂既可以应用于鲜切果蔬保鲜,又可以应用于果蔬贮藏保鲜。
背景技术
近年来,随着我国农业产业结构向优质、高产、高效方向发展,果蔬产量不断增加,我国已成为世界果蔬第一生产大国。但由于采后果蔬易受物理、生理、病理等因素的影响而变质,每年损失量达20%~25%,年损失千亿元以上。此外,鲜切果蔬是新鲜农产品加工的一个重要方向,由于其具有自然、新鲜、卫生和方便等特点,正日益受到消费者喜爱。鲜切果蔬可开袋即食或直接烹调,可广泛应用于快餐业、宾馆、饭店、单位食堂或零售,节省时间,减少果蔬在运输与垃圾处理中的费用,符合无公害、高效、优质、环保等食品行业的发展要求。但鲜切果蔬的保鲜同样面临挑战,因此研制安全、高效、方便易用的果蔬保鲜剂,对于果蔬的保鲜具有重要的经济意义。
NO是一种能有效延缓果实衰老的天然植物生长调节物质,通过调控乙烯氧化酶和乙烯合成酶活性而有效抑制内源乙烯的生物合成,并可对植物组织衰老过程中保护酶系统的酶活性进行调节,达到延缓组织衰老的目的。近年来,NO已广泛用于果蔬的保鲜中,能够延缓果蔬的成熟衰老,很多研究学者已对其在果蔬中的应用进行了大量的实验,其中包括桃、葡萄、草莓等。大量的研究已经证明用适当浓度的NO处理园艺产品,不会对果蔬造成伤害,可以有效延长采后果蔬的贮藏寿命。
NO易与空气或水中的氧气反应,因此NO保存、运输和使用都极为不便,在工业化处理中无法顺利进行。
发明内容
为了解决上述问题,本发明提供了一种新型果蔬保鲜剂及其制备方法,是利用聚丙烯腈和甲醇钠制备成聚丙烯腈与一氧化氮加合物作为果蔬保鲜剂,该释放剂可长时间保存。将释放剂放入盛有果蔬的包装袋或器皿中,能吸收果实呼吸作用产生的水分而缓慢释放NO,给NO处理带来了极大方便,易于产业化。
一种新型果蔬保鲜剂,是聚丙烯腈与一氧化氮的加合物;具体通过以下方法制备得到:
将聚丙烯腈按80~200g/L比例溶于质量浓度为20%~30%的甲醇钠溶液中,15~30℃下通入一氧化氮气体、压力3~7atm下反应10~25h,反应后混合物经抽滤、干燥制得果蔬保鲜剂。
所述聚丙烯腈为粉末或纤维,分子量为50000~150000。
一种新型果蔬保鲜剂在鲜切果蔬或果蔬贮藏保鲜中的应用,是在温度0~25℃下,向盛放有新鲜果蔬或鲜切果蔬的包装袋或容器中加入所述果蔬保鲜剂,密闭1~4h,常温或低温下贮藏;每升新鲜果蔬或鲜切果蔬中加入0.01~0.10g果蔬保鲜剂。
本发明的有益效果:
本发明中果蔬保鲜剂制备方法简单,原料成本低、效益高,具有广阔的市场前景。将果蔬保鲜剂与果蔬密封于包装袋或容器中时,会自发缓慢释放NO气体。将本发明制备的果蔬保鲜剂用于果蔬保鲜,操作简便、安全性高、且无残留毒性,可广泛用于水蜜桃、肥城桃、苹果、草莓、樱桃等水果以及蔬菜和花卉等园艺产品的贮藏保鲜,具有很高的利用价值。
附图说明
图1为本发明技术工艺流程图。
图中1是聚丙烯腈,2是甲醇钠溶液,3是NO气体,4是一氧化氮释放剂,5是放于果蔬中密闭,6 是贮藏
图2是本发明果蔬保鲜剂的实物图。
图3是本发明果蔬保鲜剂PAN/NO处理的鲜切苹果与对照(CK)在5℃贮藏8h后的效果。
图3可以看出PAN/NO处理的鲜切苹果褐变程度较差。
图4是本发明果蔬保鲜剂PAN/NO处理的鲜切苹果与对照(CK)在5℃贮藏时的失重率。
图4说明,鲜切苹果的失重率随贮藏期间延长逐渐上升,PAN/NO处理后的失重率始终低于对照。第 8h时,PAN/NO处理的失重率仅为0.23%,而对照的失重率高达0.42%。
图5是本发明果蔬保鲜剂PAN/NO处理的草莓与对照(CK)在0℃贮藏时的腐烂指数。
图5可以看出,草莓的腐烂指数随贮藏时间延长逐渐上升。第5天时,0.05g/L PAN/NO处理草莓的腐烂指数为28.89%,而对照草莓的腐烂指数高达53.33%。
具体实施方式
下面通过实施例来进一步说明本发明,但不限制本发明的范围。
本实施例中聚丙烯腈为可市购的粉末或纤维。
实施例1:果蔬保鲜剂(聚丙烯腈与一氧化氮加合物)的制备
将20.00g聚丙烯腈粉末溶于200mL质量浓度为25%甲醇钠溶液中,通入足量NO气体反应15h(压力保持在5atm,温度为25℃)。反应完成后通氮气除去剩余NO气体,反应混合物经抽滤、真空干燥得聚丙烯腈与一氧化氮加合物即果蔬保鲜剂。
实施例2:果蔬保鲜剂(聚丙烯腈与一氧化氮加合物)的制备
将20.00g聚丙烯腈粉末溶于100mL质量浓度为20%甲醇钠溶液中,通入足量NO气体反应20h(高压反应釜内压力保持在6atm,温度为20℃)。反应完全后通氮气除去剩余NO气体,反应混合物经抽滤、真空干燥得聚丙烯腈与一氧化氮加合物。
本发明的果蔬保鲜剂既可以应用于鲜切果蔬保鲜,又可以应用于果蔬贮藏保鲜。
验证例1:鲜切苹果处理
选择新鲜无病害、无机械伤的苹果→清洗→自然风干→将苹果切块或切段→常温下八块(段)苹果为一组与0.03g/L的果蔬保鲜剂PAN/NO放入容器中密闭2h→放于5℃保鲜柜中贮藏。由图3可以看出,果蔬保鲜剂PAN/NO处理的鲜切苹果与对照(不加保鲜剂PAN/NO处理的鲜切苹果)在5℃贮藏8h后的效果,PAN/NO处理的鲜切苹果褐变程度较差。由图4可以看出,鲜切苹果的失重率随贮藏期间延长逐渐上升,PAN/NO处理后的失重率始终低于对照。第8h时,PAN/NO处理的失重率仅为0.23%,而对照的失重率高达0.42%。
验证例2:草莓保鲜处理
选择新鲜无病害无机械伤的草莓→常温下15个草莓为一组与0.05g/L的果蔬保鲜剂PAN/NO放入容器中密闭3h→放于0℃保鲜柜中贮藏。由图5可以看出,草莓的腐烂指数随贮藏时间延长逐渐上升。第5天时,0.05g/L PAN/NO处理草莓的腐烂指数为28.89%,而对照草莓(不加保鲜剂PAN/NO处理的草莓)的腐烂指数高达53.33%。
Claims (4)
1.一种新型果蔬保鲜剂,其特征在于该保鲜剂是聚丙烯腈与一氧化氮的加合物;具体通过以下方法制备得到:将聚丙烯腈按80-200g/L比例溶于质量浓度为20%-30%的甲醇钠溶液中,15-30℃下通入一氧化氮气体、压力3-7atm下反应10-25h,制得果蔬保鲜剂。
2.如权利要求1所述的一种新型果蔬保鲜剂,其特征在于所述聚丙烯腈为粉末或纤维,分子量为50000-150000。
3.如权利要求1所述的一种新型果蔬保鲜剂在鲜切果蔬或果蔬贮藏保鲜中的应用。
4.如权利要求1所述的一种新型果蔬保鲜剂在鲜切果蔬或果蔬贮藏保鲜中的应用方法,其特征在于是在温度0-25℃下,向盛放有新鲜果蔬或鲜切果蔬的包装袋或容器中加入所述果蔬保鲜剂,密闭1-4h,常温或低温下贮藏;每升新鲜果蔬或鲜切果蔬中加入0.01-0.10g果蔬保鲜剂。
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CN107467178A (zh) * | 2017-09-26 | 2017-12-15 | 山东农业大学 | 一种新型果蔬保鲜剂及其应用 |
CN115191479A (zh) * | 2022-07-15 | 2022-10-18 | 山东农业大学 | 一种水果保鲜剂及其制备方法与应用 |
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CN101502281A (zh) * | 2009-02-26 | 2009-08-12 | 山东农业大学 | 一种一氧化氮释放片剂的制备方法 |
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