CN107396769A - 灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法 - Google Patents

灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法 Download PDF

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CN107396769A
CN107396769A CN201710570383.XA CN201710570383A CN107396769A CN 107396769 A CN107396769 A CN 107396769A CN 201710570383 A CN201710570383 A CN 201710570383A CN 107396769 A CN107396769 A CN 107396769A
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CN107396769B (zh
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李喜宏
杨莉杰
张宇峥
朱刚
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Dayouwei (Tianjin) Cold Chain Equipment Co.,Ltd.
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Abstract

本发明涉及一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法,以质量份计:包括A组份、B组份和C组份:A组份:包括小分子物质;B组份:包括乳酸钙1‑3份、氯化钙1‑3份、芸苔素内酯0.1‑0.3份、多效唑0.1‑0.3份、无菌水100份;C组分:包括β‑环糊精5‑10份、柠檬酸3‑8份、1‑甲基环丙烯1‑3份等激发类物质。本发明采用低温零损伤高压电场纳米级雾化保鲜剂,少量、绿色、无毒、自然、安全、无残留、无污染。

Description

灵武长枣货架期抗病抗衰老抗酒化保鲜剂及保鲜方法
技术领域
本发明属于果蔬保鲜领域,具体涉及一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂及制备。
背景技术
灵武长枣是宁夏具有地方特色的优良鲜食枣品种。其栽培历史源远流长,果实色艳味浓、酥脆爽口、酸甜适中、风味独特,营养丰富、品质上乘,富含多种矿物质和维生素,是鲜食枣果中的极品。
灵武长枣的最大优势在于鲜食。但在自然条件下,如果鲜枣采收后于常温下不加任何处理,24小时便会失水5%以上,失水多将导致代谢失常,积累大量的乙醇、乙烯等代谢产物,使果肉组织酒化,Vc损失严重,营养价值下降;2-3天就会失去鲜销价值;5-7天出现软化腐烂现象,几乎丧失食用价值和商品价值,因此如何延长灵武长枣的货架期,做到出售产品与新品类似,需要新的技术予以解决。
根据申请人的分析,发现在灵武长枣的货架期过程中存在以下几个方面的缺陷:1、采前枣果受到机械伤或者清洗不彻底,易导致病原菌入侵,造成外源性腐烂;2、采后枣果衰老进程加快,易导致失水、软化、皱缩;3、货架期枣果呼吸速率加快,易酒化、褐变;4、化学保鲜剂功能单一、喷洒不均匀、残留严重、污染环境。
发明内容
本发明要解决的技术问题是提供一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂及制备方法,本发明采用低温零损伤高压电场纳米级雾化保鲜剂,少量、绿色、无毒、自然、安全、无残留、无污染。
为解决上述技术问题,本发明采用的技术方案是:
一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂,以质量份计:包括组份A组份、B组份和C组份各组分重量份数及具体成分如下:
A组分包括过氧化氢1-3份、香芹酚1-2份、半胱氨酸1-2份、3-氨基丁酸0.1-0.3份、水杨酸0.1-0.3份、苯丙噻重氮0.1-0.3份、茉莉酸甲酯0.1-0.3份、无菌水100份;
B组份包括乳酸钙1-3份、芸苔素内酯0.1-0.3份、多效唑0.1-0.3份、脱落酸0.1-0.2份、无菌水100份;
C组分包括β-环糊精5-10份、1-甲基环丙烯1-3份、丙三醇0.2-0.5份、赤霉素0.1-0.2份、无菌水100份。
一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂的制备方法,其特征在于:包括以下制备步骤:
(1)A组份:按预定重量百分配比称组分中的3-氨基丁酸、水杨酸、苯丙噻重氮、茉莉酸甲酯,依次加入盛有无菌水的三角瓶中,置于40-50℃恒温水浴锅内搅拌至完全溶解;之后再加入半胱氨酸、过氧化氢依次加入到三角瓶,经30-35kHz超声处理10-15min。利用超声波的空化作用,使颗粒剧烈运动、溶质加速溶解;最后用乙醇溶解香芹酚,一起加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,加热至60-80℃完全溶解香芹酚,继续搅拌并使溶液逐渐冷却至35-45℃,缓慢降至室温,形成均匀分散的稳定混合液A;
(2)B组份:按预定重量百分配比称取乳酸钙,将乳酸钙加入盛有无菌水的三角瓶中,搅拌形成乳酸钙溶液,置于60-80℃恒温水浴锅内,使乳酸钙完全溶解;再将乙醇溶解后的脱落酸用无菌水稀释到1000倍,也加入到三角瓶中;再将芸苔素内酯、多效唑加入丙二醇中经30-35kHz超声处理10-15min,至完全溶解后加入三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,形成均匀分散的稳定混合液B;
(3)C组份:按预定重量百分配比称取赤霉素、丙三醇、1-甲基环丙烯,用丙三醇溶解赤霉素,再用无菌水稀释到1200倍;将稀释后的赤霉素水剂、1-MCP加入盛有无菌水的三角瓶中,搅拌均匀;然后将β-环糊精加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,然后加热至60~80℃完全溶解β-环糊精,继续搅拌并使溶液逐渐冷却至35~45℃,加入过氧化氢,使均匀分散并将一氧化氮气体不断通入溶液中,过氧化氢用量为液体体积的3-5%,缓慢降至室温后,形成均匀分散的稳定混合液C;
(4)将B组份、C组份按照体积比1:1:1的比例加入到A组份中,先经30-35kHz超声处理10-15min,然后在4-6℃,50-55MPa的高压均质机中均质三次,形成均匀分散的稳定混合液为本发明的保鲜剂。
一种灵武长枣的长货架期的保鲜方法,步骤如下
⑴在灵武长枣采前2-3天、在枣园内按照每4平米一个安装一超声波发生器,或者超声波驱鸟器等能够发出超声波的装置,在本保鲜剂经过体积的3-5倍稀释后喷洒使用,喷洒后间歇开启超声波发生装置,打开枣表面的微孔,促进灵武长枣对保鲜剂的吸收,提高保鲜效果,保证超声波时间不小于30分钟;
⑵在2-3天后,将大枣采摘,再将整个枣喷洒保鲜剂,保鲜剂经过稀释5-10倍,喷施后,将大枣通过超声管道,管道内径0.5-1.0米,内壁粘贴,管道一端内置超声波发生器;
所述保鲜剂灵武长枣货架期抗病抗衰老抗酒化保鲜剂。
本发明具有积极有益的效果:
1、本发明采用首次在保鲜剂中实现了激发保鲜的原理,保鲜剂中的过氧化氢、香芹酚、苯丙噻重氮(BTH)、茉莉酸甲酯等小分子信号物质,具有激发作用,能够促进病程相关蛋白的产生,诱导果蔬抗病、抗冷害等自身抗性的形成,诱导细胞壁木质化、钙离子沉积等防卫反应,抑制外源性病菌的侵染,从而提高了果实抵抗病原物侵染的能力。
2、本发明采用的保鲜剂中的乳酸钙、芸苔素内酯、多效唑协同作用,增加原生质的弹性,积累糖分、使果实增大,保持灵武长枣脆度,抑制果实失水皱缩、软化、腐烂等裂变现象,减少水分散失,调节植物的生理生化过程,有效防止果肉品质劣变。
3、本发明采用的保鲜剂中的1-甲基环丙烯(1-MCP)、过氧化氢、一氧化氮、赤霉素协同作用,不仅能在一定程度上避免细胞膜结构的破坏,抑制乙醇脱氢酶活性,降低货架期枣果中乙烯、乙醛、乙醇的积累,降低果实丙二醛含量和电解质外渗率,保护细胞免受氧化和亚硝化应激,推迟枣果酒化及褐变的发生。
具体实施方式
以下结合具体实施例进一步阐述本发明。下述实施例中所涉及的方法,如无特别说明均为常规方法。
一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂,以质量份计:包括组份A组份、B组份和C组份各组分重量份数及具体成分如下:
A组分包括过氧化氢1-3份、香芹酚1-2份、半胱氨酸1-2份、3-氨基丁酸0.1-0.3份、水杨酸0.1-0.3份、苯丙噻重氮0.1-0.3份、茉莉酸甲酯0.1-0.3份、无菌水100份;
B组份包括乳酸钙1-3份、芸苔素内酯0.1-0.3份、多效唑0.1-0.3份、脱落酸0.1-0.2份、无菌水100份;
C组分包括β-环糊精5-10份、1-甲基环丙烯(1-MCP)1-3份、丙三醇0.2-0.5份、赤霉素0.1-0.2份、无菌水100份。
一种抗衰老抗酒化保鲜剂的制备方法,包括以下制备步骤:
(5)A组份:按预定重量百分配比称组分中的3-氨基丁酸、水杨酸、苯丙噻重氮、茉莉酸甲酯,依次加入盛有无菌水的三角瓶中,置于40-50℃恒温水浴锅内搅拌至完全溶解;之后再加入半胱氨酸、过氧化氢依次加入到三角瓶,经30-35kHz超声处理10-15min。利用超声波的空化作用,使颗粒剧烈运动、溶质加速溶解;最后用乙醇溶解香芹酚,一起加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,加热至60-80℃完全溶解香芹酚,继续搅拌并使溶液逐渐冷却至35-45℃,缓慢降至室温,形成均匀分散的稳定混合液A;
(6)B组份:按预定重量百分配比称取乳酸钙,将乳酸钙加入盛有无菌水的三角瓶中,搅拌形成乳酸钙溶液,置于60-80℃恒温水浴锅内,使乳酸钙完全溶解;再将乙醇溶解后的脱落酸用无菌水稀释到1000倍,也加入到三角瓶中;再将芸苔素内酯、多效唑加入丙二醇中经30-35kHz超声处理10-15min,至完全溶解后加入三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,形成均匀分散的稳定混合液B;
(7)C组份:按预定重量百分配比称取赤霉素、丙三醇、1-甲基环丙烯,用丙三醇溶解赤霉素,再用无菌水稀释到1200倍;将稀释后的赤霉素水剂、1-MCP加入盛有无菌水的三角瓶中,搅拌均匀;然后将β-环糊精加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,然后加热至60~80℃完全溶解β-环糊精,继续搅拌并使溶液逐渐冷却至35~45℃,加入过氧化氢(用量为液体体积的3-5%)使均匀分散并将一氧化氮气体不断通入(通入20-30分钟)溶液中,缓慢降至室温后,形成均匀分散的稳定混合液C。
(8)将B组份、C组份按照体积比1:1:1的比例加入到A组份中,先经30-35kHz超声处理10-15min,然后在4-6℃,50-55MPa的高压均质机中均质三次,形成均匀分散的稳定混合液为本发明的保鲜剂。
注:一氧化氮:使用外源供体—硝普钠(SNP)与半胱氨酸产生NO,其中5mmol/L的SNP产生浓度为20μmol/L的NO,为1份。
保鲜剂有效化处理:
将流速为9.5-9.9ml/min的7.6-8.0wt%的过氧化氢和此混合液通过经改良后的SteraMistTM环境系统,该系统不仅雾化过氧化氢和此混合液溶液,同时使液滴电离和带上正电,产生15-19kv的电场,形成的空气压力大约为13-17psi,即进行雾化,得到先呈大小分散状态,后呈对数正态分布,数量大约为84164个/ml,大小在3-120nm范围内,平均直径约为33.4nm,峰值为40.3nm,标准偏差为30.9nm,几何标准偏差为1.7的灵武长枣货架期抗病抗衰老抗酒化保鲜剂。
其中过氧化氢可以混合,也可以不混合,混合后,过氧化氢能够进一步促进小分子信号物质的活力。
SteraMistTM环境系统产生的强电场形成电荷和产生非热等离子体,在这电场中产生各种各样活性物质,如羟基自由基。
本保鲜剂的使用方法如下:
1、在灵武长枣采前2-3天、在枣园内按照每4平米一个安装一超声波发生器,或者超声波驱鸟器等能够发出超声波的装置,在本保鲜剂经过体积的3-5倍稀释后喷洒使用,喷洒后间歇开启超声波发生装置,打开枣表面的微孔,促进灵武长枣对保鲜剂的吸收,提高保鲜效果,保证超声波不小于30分钟。
2、在2-3天后,将大枣采摘,再将整个枣喷洒保鲜剂,保鲜剂经过稀释5-10倍,喷施后,将大枣通过超声管道(塑料材质),管道内径0.5-1.0米,内壁粘贴,管道一端内置超声波发生器,使保鲜剂能够穿过大枣外表皮,进入大枣内部完成,实现保鲜效果,能够大幅提高鲜枣的货架期。
具体使用效果
1、该保鲜剂可以显著抑制灵武长枣表面的微生物,原生总菌落数、原生酵母数和霉菌数分别为2.2log CFU/fruit、4.2log CFU/fruit和3.2log CFU/fruit。
2、喷施该保鲜剂后,在货架期60d时,灵武长枣腐烂率为13.8%,显著低于相同处理条件下但不喷施此保鲜剂的对照组,49.3%。说明该保鲜剂能降低衰老等品质裂变现象。
3、喷施该保鲜剂后,在货架期60d时,灵武长枣乙醇含量为30.90μg/g和乙醇脱氢酶(ADH)的酶活力为13U,均显著低于相同处理条件下但不喷施此保鲜剂的对照组,58.62μg/g和26U。
4、该保鲜剂是雾化型保鲜剂,属于安全型,无残留。

Claims (3)

1.一种灵武长枣货架期抗病抗衰老抗酒化保鲜剂,其特征在于:以质量份计:包括组份A组份、B组份和C组份各组分重量份数及具体成分如下:
A组分包括过氧化氢1-3份、香芹酚1-2份、半胱氨酸1-2份、3-氨基丁酸0.1-0.3份、水杨酸0.1-0.3份、苯丙噻重氮0.1-0.3份、茉莉酸甲酯0.1-0.3份、无菌水100份;
B组份包括乳酸钙1-3份、芸苔素内酯0.1-0.3份、多效唑0.1-0.3份、脱落酸0.1-0.2份、无菌水100份;
C组分包括β-环糊精5-10份、1-甲基环丙烯1-3份、丙三醇0.2-0.5份、赤霉素0.1-0.2份、无菌水100份。
2.权利要求1所述的灵武长枣货架期抗病抗衰老抗酒化保鲜剂的制备方法,其特征在于:包括以下制备步骤:
(1)A组份:按预定重量百分配比称组分中的3-氨基丁酸、水杨酸、苯丙噻重氮、茉莉酸甲酯,依次加入盛有无菌水的三角瓶中,置于40-50℃恒温水浴锅内搅拌至完全溶解;之后再加入半胱氨酸、过氧化氢依次加入到三角瓶,经30-35kHz超声处理10-15min。利用超声波的空化作用,使颗粒剧烈运动、溶质加速溶解;最后用乙醇溶解香芹酚,一起加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,加热至60-80℃完全溶解香芹酚,继续搅拌并使溶液逐渐冷却至35-45℃,缓慢降至室温,形成均匀分散的稳定混合液A;
(2)B组份:按预定重量百分配比称取乳酸钙,将乳酸钙加入盛有无菌水的三角瓶中,搅拌形成乳酸钙溶液,置于60-80℃恒温水浴锅内,使乳酸钙完全溶解;再将乙醇溶解后的脱落酸用无菌水稀释到1000倍,也加入到三角瓶中;再将芸苔素内酯、多效唑加入丙二醇中经30-35kHz超声处理10-15min,至完全溶解后加入三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,形成均匀分散的稳定混合液B;
(3)C组份:按预定重量百分配比称取赤霉素、丙三醇、1-甲基环丙烯,用丙三醇溶解赤霉素,再用无菌水稀释到1200倍;将稀释后的赤霉素水剂、1-MCP加入盛有无菌水的三角瓶中,搅拌均匀;然后将β-环糊精加入到三角瓶中,于磁力搅拌器上以800-1500rpm搅拌,然后加热至60~80℃完全溶解β-环糊精,继续搅拌并使溶液逐渐冷却至35~45℃,加入过氧化氢,使均匀分散并将一氧化氮气体不断通入溶液中,过氧化氢用量为液体体积的3-5%,缓慢降至室温后,形成均匀分散的稳定混合液C;
(4)将B组份、C组份按照体积比1:1:1的比例加入到A组份中,先经30-35kHz超声处理10-15min,然后在4-6℃,50-55MPa的高压均质机中均质三次,形成均匀分散的稳定混合液为本发明的保鲜剂。
3.一种灵武长枣的长货架期的保鲜方法,其特征在于:步骤如下
⑴在灵武长枣采前2-3天、在枣园内按照每4平米一个安装一超声波发生器,或者超声波驱鸟器等能够发出超声波的装置,在本保鲜剂经过体积的3-5倍稀释后喷洒使用,喷洒后间歇开启超声波发生装置,打开枣表面的微孔,促进灵武长枣对保鲜剂的吸收,提高保鲜效果,保证超声波时间不小于30分钟;
⑵在2-3天后,将大枣采摘,再将整个枣喷洒保鲜剂,保鲜剂经过稀释5-10倍,喷施后,将大枣通过超声管道,管道内径0.5-1.0米,内壁粘贴,管道一端内置超声波发生器;
所述保鲜剂为权利要求1所述的灵武长枣货架期抗病抗衰老抗酒化保鲜剂。
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