CN107333878A - 一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 - Google Patents
一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 Download PDFInfo
- Publication number
- CN107333878A CN107333878A CN201710750157.XA CN201710750157A CN107333878A CN 107333878 A CN107333878 A CN 107333878A CN 201710750157 A CN201710750157 A CN 201710750157A CN 107333878 A CN107333878 A CN 107333878A
- Authority
- CN
- China
- Prior art keywords
- essential oil
- chitosan
- chinese toon
- water
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000341 volatile oil Substances 0.000 title claims abstract description 95
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 40
- 235000020971 citrus fruits Nutrition 0.000 title claims abstract description 31
- 241000207199 Citrus Species 0.000 title claims abstract description 29
- 238000000576 coating method Methods 0.000 title claims abstract description 25
- 239000011248 coating agent Substances 0.000 title claims abstract description 23
- 230000006798 recombination Effects 0.000 title claims abstract description 21
- 238000005215 recombination Methods 0.000 title claims abstract description 21
- 241000196324 Embryophyta Species 0.000 title claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 150000001875 compounds Chemical class 0.000 claims abstract description 44
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 24
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 24
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 24
- 239000001110 calcium chloride Substances 0.000 claims abstract description 16
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 16
- 235000010298 natamycin Nutrition 0.000 claims abstract description 15
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 14
- 229960003255 natamycin Drugs 0.000 claims abstract description 14
- 239000004311 natamycin Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 239000012153 distilled water Substances 0.000 claims abstract description 13
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 9
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 9
- 235000009165 saligot Nutrition 0.000 claims abstract description 9
- 241000425037 Toona sinensis Species 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 230000002335 preservative effect Effects 0.000 claims abstract description 7
- 240000001085 Trapa natans Species 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims description 46
- 241001070941 Castanea Species 0.000 claims description 28
- 235000014036 Castanea Nutrition 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 16
- 239000000203 mixture Substances 0.000 abstract description 13
- 201000010099 disease Diseases 0.000 abstract description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 230000004345 fruit ripening Effects 0.000 abstract description 3
- 241001672694 Citrus reticulata Species 0.000 description 9
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 239000000126 substance Substances 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 239000003899 bactericide agent Substances 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 6
- 102000016938 Catalase Human genes 0.000 description 5
- 108010053835 Catalase Proteins 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 238000013329 compounding Methods 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 241001507673 Penicillium digitatum Species 0.000 description 4
- 241001083492 Trapa Species 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 102000003992 Peroxidases Human genes 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 108040007629 peroxidase activity proteins Proteins 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 244000147058 Derris elliptica Species 0.000 description 2
- ZNZYKNKBJPZETN-WELNAUFTSA-N Dialdehyde 11678 Chemical compound N1C2=CC=CC=C2C2=C1[C@H](C[C@H](/C(=C/O)C(=O)OC)[C@@H](C=C)C=O)NCC2 ZNZYKNKBJPZETN-WELNAUFTSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000004763 spore germination Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000011305 Capsella bursa pastoris Nutrition 0.000 description 1
- 240000008867 Capsella bursa-pastoris Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 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
- 208000035473 Communicable disease Diseases 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- 241000228150 Penicillium chrysogenum Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium 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
- 239000006013 carbendazim Substances 0.000 description 1
- 239000008199 coating composition Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- -1 irradiation Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 201000008297 typhoid fever Diseases 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/14—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
- A23B7/14—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明属于果蔬保鲜防腐剂的制备领域,具体涉及一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油0.6~1.2%(v/v),壳聚糖1.2~1.8wt%,香椿‑荸荠皮复合提取液0.5~0.8wt%,纳他霉素180~220mg/L,CaCl20.5~1.5wt%,余量为蒸馏水。所述的复配植物精油由椪柑精油和茶树精油按体积比1:1混合而成。本发明所制得的精油壳聚糖复合涂膜在抗病方面已达到化学保鲜效果,并在防止果实衰老和品质方面明显优于化学保鲜,成本低且安全,可以替代柑橘果实的化学保鲜。
Description
技术领域
本发明属于果蔬保鲜防腐剂的制备领域,具体涉及一种植物精油复合壳聚糖柑橘涂膜保鲜剂。
背景技术
柑橘是重要的水果资源,其营养丰富、品种多、产量大,深受消费者的喜爱。但在我国对柑橘采后的保鲜存在滥用多菌灵防腐剂等问题,严重限制了柑橘产业的发展和壮大。
化学杀菌剂曾经是、目前仍是柑橘防腐保鲜的重要手段。但是,化学杀菌剂使用的抗性问题、食品安全和环境威胁,使其使用受限制越来越多。柑橘精油和茶树精油作为一种天然香辛料,具有抗菌防腐及抗氧化作用;又其因成分复杂,不利抗性病菌的产生;同时,柑橘精油来源于果皮,其保鲜方面的开发可大大提高柑橘加工生产中副产物皮渣的利用率,提高经济效益。“椪柑精油对指状青霉的抑制作用(王华等,食品科学130 2012, Vol. 33,No. 13)”一文中采用水蒸气蒸馏法提取椪柑(Citrus reticulate Blanco)果皮精油,并用GC-MS 对其成分进行分析,共鉴定出39 种成分。并测定不同体积分数椪柑精油对指状青霉孢子萌发和菌丝体生长的影响。结果表明:当体积分数不高于0.25% 时,椪柑精油对孢子萌发和菌丝体生长均有促进作用;精油体积分数高于5% 时,对孢子萌发和菌丝体生长表现出抑制作用。本实验表明椪柑精油对指状青霉生长具有明显抑制作用,是一种理想的抑制柑橘指状青霉的生物杀菌剂。真菌引起的侵染性病害是导致采后柑橘果实腐烂的主要原因,常见的有青霉病、绿霉病、黑腐病、蒂腐病、炭疽病、酸腐病等,单一的精油制成的产品只对某种或某几种霉菌有抑制作用,无法达到良好的防腐保鲜效果。
壳聚糖涂膜保鲜柑橘、菠萝、青椒、草莓、南果梨、苹果、猕猴桃、黄瓜、芒果、龙眼等可以在一定程度上延缓果实的衰老,减少腐烂,延长贮藏期。近年来,随着采后涂膜处理在果蔬保鲜领域研究的不断发展和深入,壳聚糖和其它一种或多种处理相结合的复合处理方法受到越来越多的重视。壳聚糖与精油、辐照、钙处理或化学药物复合等等。这些复合处理方法可以提高某个单独处理的效果,起到增效的作用。
目前,柑橘精油和茶树精油复合壳聚糖涂膜在果蔬保鲜方面的研究未见报道,值得进一步深入研究其对柑橘保鲜处理的效果,以探讨该处理法的可行性和作用机理,为柑橘采后防腐保鲜提供一种天然、高效、安全的方法。
发明内容
本发明的目的在于针对现有技术的不足,提供一种植物精油复合壳聚糖柑橘涂膜保鲜剂。通过将茶树精油及椪柑精油按体积比1:1进行复配,然后加入香椿-荸荠皮复合提取液,再与壳聚糖和CaCl2复合,所制得的防腐保鲜剂成本低,抗菌效果和保鲜效果好。
为实现本发明的目的,采用如下技术方案:
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油0.6~1.2%(v/v),壳聚糖1.2~1.8wt%,香椿-荸荠皮复合提取液0.5~0.8wt%,纳他霉素180~220mg/L,CaCl20.5~1.5wt%,余量为蒸馏水。
更优的,所述的植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
所述的复配植物精油由椪柑精油和茶树精油按体积比1:1混合而成。
香椿-荸荠皮复合提取液的制备方法为:将香椿和荸荠皮按照质量比1:1~1:3进行混合,放入提取罐中,加水浸没,加热至90~100℃,提取1~2小时,过滤,得提取液1;将一次提取后的滤渣加水浸没,加热至80~85℃,提取2~3小时,过滤,得提取液2;将二次提取后的滤渣加水浸没,加热至70~75℃,提取3~4小时,过滤,得提取液3;将提取液1、提取液2和提取液3合并,得香椿-荸荠皮复合提取液。
香椿对金黄色葡萄球菌、肺炎双球菌、痢疾杆菌和伤寒杆菌等,都有明显的抑制作用,同时具有抗氧化作用。
荸荠皮提取液对青霉菌、金黄色葡萄球菌、大肠杆菌、产气杆菌及绿脓杆菌均有一定的抑制作用,且有抗氧化作用。
本发明与现有技术比较具有以下优点:
本发明将茶树精油和椪柑精油按体积比1:1进行复配,并加入香椿-荸荠皮复合提取液,通过植物复配精油和香椿-荸荠皮复合提取液天然抗菌、保鲜作用,再与纳他霉素、壳聚糖和CaCl2配合使用,在柑橘的抗病方面已达到甚至优于化学保鲜效果,并在防止果实衰老和品质方面明显优于化学保鲜,成本低且安全,可以替代椪柑果实的化学保鲜。
具体实施方式
为进一步公开而不是限制本发明,以下结合实例对本发明作进一步的详细说明。
实施例1
香椿-荸荠皮复合提取液的制备方法为:将香椿和荸荠皮按照质量比1:1进行混合,放入提取罐中,加水浸没,加热至95℃,提取1.5小时,过滤,得提取液1;将一次提取后的滤渣加水浸没,加热至85℃,提取2.5小时,过滤,得提取液2;将二次提取后的滤渣加水浸没,加热至75℃,提取3.5小时,过滤,得提取液3;将提取液1、提取液2和提取液3合并,得香椿-荸荠皮复合提取液。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比1:1混合而成)0.6%(v/v),壳聚糖1.8wt%,香椿-荸荠皮复合提取液0.8wt%,纳他霉素180mg/L,CaCl21.5wt%,余量为蒸馏水。
实施例2
香椿-荸荠皮复合提取液的制备方法为:将香椿和荸荠皮按照质量比1:2进行混合,放入提取罐中,加水浸没,加热至100℃,提取1小时,过滤,得提取液1;将一次提取后的滤渣加水浸没,加热至80℃,提取3小时,过滤,得提取液2;将二次提取后的滤渣加水浸没,加热至70℃,提取4小时,过滤,得提取液3;将提取液1、提取液2和提取液3合并,得香椿-荸荠皮复合提取液。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比1:1混合而成)1.2%(v/v),壳聚糖1.2wt%,香椿-荸荠皮复合提取液0.5wt%,纳他霉素220mg/L,CaCl20.5wt%,余量为蒸馏水。
实施例3
香椿-荸荠皮复合提取液的制备方法为:将香椿和荸荠皮按照质量比1:2进行混合,放入提取罐中,加水浸没,加热至95℃,提取2小时,过滤,得提取液1;将一次提取后的滤渣加水浸没,加热至82℃,提取2小时,过滤,得提取液2;将二次提取后的滤渣加水浸没,加热至72℃,提取3小时,过滤,得提取液3;将提取液1、提取液2和提取液3合并,得香椿-荸荠皮复合提取液。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比1:1混合而成)0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
对比例1
香椿-荸荠皮复合提取液的制备方法与实施例3相同。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:椪柑精油0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L, CaCl21.0wt%,余量为蒸馏水。
对比例2
香椿-荸荠皮复合提取液的制备方法与实施例3相同。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:茶树精油0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L, CaCl21.0wt%,余量为蒸馏水。
对比例3
香椿-荸荠皮复合提取液的制备方法与实施例3相同。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比0.5:1混合而成)0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
对比例4
香椿-荸荠皮复合提取液的制备方法与实施例3相同。
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比2:1混合而成)0.9%(v/v),壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
对比例5
一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其原料组成为:复配植物精油(由椪柑精油和茶树精油按体积比1:1混合而成)0.9%(v/v),壳聚糖1.5wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
保鲜剂的效果检测:
以蒸馏法提取得到的椪柑精油、茶树精油及椪柑精油和茶树精油复配对青霉和绿霉进行抑菌试验,明确精油的抑菌效果。并以椪柑为原料不经处理、经椪柑精油、茶树精油以及0.5:1,1:1,2:1椪柑精油和茶树精油复配处理,研究贮藏过程中生理、外观及品质指标的变化,探明精油处理的保鲜机理。然后比较复配精油与复合壳聚糖和CaCl2涂膜法对柑橘保鲜效果的影响,掌握复合涂膜法的优劣,并采用五因素四水平正交试验对复合涂膜配方进行优化。
结果表明:1:1椪柑精油及茶树精油复配处理对青霉和绿霉的抑菌效果较好。精油单一与复配处理,均明显降低椪柑贮藏期间病害指数,保持较高的好果率和营养品质。贮藏第90 d 时,与椪柑精油和茶树精油单一处理相比,1:1椪柑精油与茶树精油复配处理的保鲜效果最好,可分别降低腐烂率2.5%和3.5%;分别减少可溶性固形物损失1.3%和1.7%;降低可滴定酸损失0.12%和0.15%;减少维生素C损失1.5mg/100g和2.1mg/100g;降低失水率2.8%和3.3%;复配精油可明显提高过氧化氢酶活性,降低过氧化物酶,抑制丙二醛积累,在贮藏第90d时,过氧化氢酶分别是茶树精油和椪柑精油单一处理的1.3和1.2倍,过氧化物酶和丙二醛含量分别是茶树精油和椪柑精油单一处理的87.4和89.0%及87%和90.5%。而在复配植物精油的基础上,再加入香椿-荸荠皮复合提取液,效果更为显著。
0.9%椪柑精油和茶树精油复配精油,1.5%壳聚糖,0.6wt%香椿-荸荠皮复合提取液,200mg/L纳他霉素,1.0%CaCl2保鲜效果最优。然后进行复合涂膜与传统化学杀菌剂对柑橘保鲜效果的比较,复合涂膜可以明显降低椪柑贮藏期间病害指数,保持较高的好果率,其效果与化学保鲜无明显差异,但保持营养品质方面明显优于化学保鲜处理,贮藏第90 d时,复合涂膜能分别减少可溶性固形物和可滴定酸损失1.5%和0.1%;减少维生素C损失4mg/100g;降低失水率8%;与化学杀菌相比,复合涂膜明显提高过氧化氢酶活性,降低过氧化物酶,抑制丙二醛积累,在贮藏第90d时,过氧化氢酶是化学杀菌剂的1.8倍,过氧化物酶和丙二醛含量分别是化学杀菌剂的80.3%和85.6%;外观、结构、气味和整体评价(7分制)分别比化学杀菌剂处理组高0.7,0.4,0.6和0.5分。通过成本核算,处理1kg椪柑需0.18元。由此可知,本发明的复合涂膜在抗病方面已达到化学保鲜效果,并在防止果实衰老和品质方面明显优于化学保鲜,成本低且安全,可以替代椪柑果实的化学保鲜。
表1
注意:保藏90天 ,Vc单位mg/100g过氧化氢酶单位U/g组织过氧化物酶单位U/g组织。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (4)
1.一种植物精油复合壳聚糖柑橘涂膜保鲜剂,其特征在于:其原料组成为:复配植物精油0.6~1.2%,壳聚糖1.2~1.8wt%,香椿-荸荠皮复合提取液0.5~0.8wt%,纳他霉素180~220mg/L,CaCl20.5~1.5wt%,余量为蒸馏水。
2.根据权利要求1所述的植物精油复合壳聚糖薄膜柑橘保鲜剂,其特征在于:其原料组成为:复配植物精油0.9%,壳聚糖1.5wt%,香椿-荸荠皮复合提取液0.6wt%,纳他霉素200mg/L,CaCl21.0wt%,余量为蒸馏水。
3.根据权利要求1或2所述的植物精油复合壳聚糖薄膜柑橘保鲜剂,其特征在于:所述的复配植物精油由椪柑精油和茶树精油按体积比1:1混合而成。
4.根据权利要求1或2所述的植物精油复合壳聚糖薄膜柑橘保鲜剂,其特征在于:香椿-荸荠皮复合提取液的制备方法为:将香椿和荸荠皮按照质量比1:1~1:3进行混合,放入提取罐中,加水浸没,加热至90~100℃,提取1~2小时,过滤,得提取液1;将一次提取后的滤渣加水浸没,加热至80~85℃,提取2~3小时,过滤,得提取液2;将二次提取后的滤渣加水浸没,加热至70~75℃,提取3~4小时,过滤,得提取液3;将提取液1、提取液2和提取液3合并,得香椿-荸荠皮复合提取液。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710750157.XA CN107333878B (zh) | 2017-08-28 | 2017-08-28 | 一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710750157.XA CN107333878B (zh) | 2017-08-28 | 2017-08-28 | 一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107333878A true CN107333878A (zh) | 2017-11-10 |
CN107333878B CN107333878B (zh) | 2020-12-01 |
Family
ID=60214984
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710750157.XA Active CN107333878B (zh) | 2017-08-28 | 2017-08-28 | 一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107333878B (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108184988A (zh) * | 2018-01-16 | 2018-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | 一种柑橘的绿色保鲜方法及保鲜剂 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102188034A (zh) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | 一种用于食品的复合生物防腐保鲜剂 |
CN104126656A (zh) * | 2014-07-22 | 2014-11-05 | 上海海洋大学 | 一种具有抑菌功能的壳聚糖-橘皮精油复合保鲜膜 |
CN106172730A (zh) * | 2016-09-14 | 2016-12-07 | 贺州学院 | 一种荸荠皮提取物抑菌保鲜剂及制备与应用 |
-
2017
- 2017-08-28 CN CN201710750157.XA patent/CN107333878B/zh active Active
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102188034A (zh) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | 一种用于食品的复合生物防腐保鲜剂 |
CN104126656A (zh) * | 2014-07-22 | 2014-11-05 | 上海海洋大学 | 一种具有抑菌功能的壳聚糖-橘皮精油复合保鲜膜 |
CN106172730A (zh) * | 2016-09-14 | 2016-12-07 | 贺州学院 | 一种荸荠皮提取物抑菌保鲜剂及制备与应用 |
Non-Patent Citations (2)
Title |
---|
M. CHAFER等: "Fungal Decay and Shelf Life of Oranges Coated With Chitosan and Bergamot, Thyme, and Tea Tree Essential Oils", 《JOURNAL OF FOOD SCIENCE》 * |
曾祥燕等: "柑橘精油对雪峰蜜桔保鲜效果的影响", 《核农学报》 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108184988A (zh) * | 2018-01-16 | 2018-06-22 | 广东省农业科学院蚕业与农产品加工研究所 | 一种柑橘的绿色保鲜方法及保鲜剂 |
Also Published As
Publication number | Publication date |
---|---|
CN107333878B (zh) | 2020-12-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102018266B (zh) | 一种全天然植物复合水果保鲜剂及其制备方法和使用方法 | |
CN105613725B (zh) | 一种火龙果的保鲜方法 | |
CN103563957B (zh) | 一种含咪鲜胺和生物源杀菌剂的杀菌组合物及其应用 | |
CN104146055A (zh) | 一种植物源果蔬保鲜剂 | |
CN101326929B (zh) | 草莓复合保鲜剂及其制备方法 | |
CN104489071A (zh) | 一种中草药保鲜剂 | |
CN105105281A (zh) | 一种天然食品保鲜剂 | |
CN106259308A (zh) | 一种鲜花保鲜剂 | |
Dag et al. | Sodium and chloride distribution in grapevines as a function of rootstock and irrigation water salinity | |
Marino et al. | Chitosan-propolis combination inhibits anthracnose in'Hass' avocados | |
CN107197940B (zh) | 一种生物保鲜剂及其制备方法与在枇杷保鲜中的应用 | |
CN103461485A (zh) | 一种花生果干货的保鲜方法 | |
CN104824137A (zh) | 草莓鲜果的高效保鲜方法 | |
KR101253712B1 (ko) | 식물병원균 예방 및 방제용 키토산과 키토올리고당 조성물 및 이를 이용한 식물 병원균 방제 및 식물 생육 촉진 방법 | |
CN103734274A (zh) | 一种新型复合水产品保鲜剂及其制备方法 | |
CN105123914A (zh) | 一种净菜天然保鲜剂 | |
CN102870824A (zh) | 茶树油粕的活性混合提取物的制备方法及提取物和应用 | |
Yang et al. | Effects of poplar buds as an alternative to propolis on postharvest diseases control of strawberry fruits | |
CN107333878A (zh) | 一种植物精油复合壳聚糖柑橘涂膜保鲜剂及其制备 | |
CN104489074A (zh) | 一种用于贮藏保鲜大樱桃布鲁克斯的保鲜剂 | |
CN107771929A (zh) | 一种能延长大米保鲜期的喷雾对抗储藏方法 | |
KR101385557B1 (ko) | 식물병원균 예방 및 방제용 키토산과 키토올리고당 조성물 및 이를 이용한 식물병원균 방제 및 식물생육촉진 방법 | |
CN107347983A (zh) | 一种猕猴桃保鲜液、其制备方法及保鲜方法 | |
Elansary et al. | Heuchera Creme Brulee and Mahogany medicinal value under water stress and oligosaccharide (COS) treatment | |
CN104798877A (zh) | 一种新型枇杷专用保鲜剂 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |