CN107467077A - 一种含油茶饼粕提取液的果蔬杀菌剂及其应用 - Google Patents
一种含油茶饼粕提取液的果蔬杀菌剂及其应用 Download PDFInfo
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Abstract
本发明公开了一种含油茶饼粕提取液的果蔬杀菌剂,从油茶饼粕中提取有效成分,与生物杀菌剂复配后应用于果蔬微生物病害防治,即用油茶饼粕提取液或与木霉菌剂、乳酸链球菌和纳他霉素中的一种或几种复配,稀释后使用;所述油茶饼粕提取液的制备方法是:取一定量油茶饼粕,按料液比为1:(10~20)kg/L加入提取剂,在50~80℃下超声提取1~4h,提取2次后合并提取液,在40~70℃下真空浓缩;所述提取剂为丙酮、甲醇和乙醇中的一种或几种的混合物,浓度为60~90%。本发明为植物源和生物源复配而成,既可提高杀菌剂的广谱性、克服病原菌的抗药性,又能有效减少化学农药使用量,提高果蔬产品的安全性,是一种有效防治果蔬微生物病害的杀菌剂。
Description
技术领域
本发明属于农产品贮藏保鲜技术领域,具体地涉及一种含油茶饼粕提取液的果蔬杀菌剂及其应用。
技术背景
油茶系山茶科山茶属植物,是我国特有的木本食用油料经济林树种,与油棕、橄榄和椰子共同称为世界四大木本食用油源,主要分布在我国南方,如湖南、江西、广西、浙江、福建、安徽、贵州等省区。我国是一个油茶籽生产大国,按照国务院批准并印发的《全国油茶产业发展规划(2009~2020年)》,到2020年我国油茶种植总规模达到466.67万hm2,油茶产量达到250万t。据统计2014年的油茶籽产量达到182.2万t,如果全部用于榨油,榨油后剩下的油茶饼粕的年均产量约150万t,其质量相当于茶油质量的3倍,而大部分油茶饼粕被当作燃料或肥料,也有被当作废弃物直接丢弃。
油茶饼粕中除含有残油外,还富含有多种营养成分,如粗蛋白、粗脂肪、糖类等;还有抗菌成分,如茶皂素、生物碱和多酚类,具有较好的抑菌和杀虫效果,并在圣女果、柑橘、荔枝、香蕉、枇杷、芒果等水果进行保鲜研究。
木霉菌剂、纳他霉素、乳酸链球菌素是新型生物杀菌剂,具有特效期长、作用位点多、不产生抗药性、不怕高湿、杀菌谱广、无残留毒性等优点。对作物没有任何不良影响,可有效防治果蔬的真菌病害。
现有技术CN 101543242 B发现油茶提取物对部分霉菌、炭疽病具有较好的防治效果,但由于油茶提取物杀菌范围小,仅用于柑桔、荔枝、香蕉、枇杷、龙眼、芒果等水果中对该类病害的防治;现有技术CN 105454301 A将生物杀菌剂与化学农药咪鲜胺复配使用,大大降低了咪鲜胺使用量,虽然实现了降低化学农药的目的,但仍然存在食品安全风险。
本发明将油茶饼粕提取液作为一种新型天然杀菌剂来源,与其他生物杀菌剂合理配伍后形成的新的杀菌剂,既可实现提高油茶饼粕利用率,提高油茶饼粕的有效利用率和减少资源浪费,又可达到增加杀菌剂种类、降低化学杀菌剂的浓度、提高食品安全性的目的。
发明内容
本发明的目的在于充分利用油茶榨油后的饼粕资源,提取其有效成分并与其它生物杀菌剂复配,应用于果蔬微生物病害防治。
本发明的目的及解决其主要技术问题是采用以下技术方案来实现的:一种含油茶饼粕提取液的果蔬杀菌剂,其特征在于,从油茶饼粕中提取有效成分,与生物杀菌剂复配后应用于果蔬微生物病害防治,即用油茶饼粕提取液或与木霉菌剂、乳酸链球菌和纳他霉素中的一种或几种复配,稀释后使用;
所述油茶饼粕提取液的制备方法是:取一定量油茶饼粕,按料液比为1:(10~20)kg/L加入提取剂,在50~80℃下超声提取1~4h,提取2次后合并提取液,在40~70℃下真空浓缩;
所述提取剂为丙酮、甲醇和乙醇中的一种或几种的混合物,浓度为60~90%。
上述的一种含油茶饼粕提取液的果蔬杀菌剂,其配比比例如下:
油茶饼粕提取液:木霉菌剂为(1~3):(3~1);
油茶饼粕提取液:纳他霉素为(1~5):(1~3);
油茶饼粕提取液:乳酸链球菌素为(1~3):(1~4);
油茶饼粕提取液:木霉菌剂:乳酸链球菌素为(1~3):(2~3):(1~5);
油茶饼粕提取液:纳他霉素:乳酸链球菌素为(2~5): (2~3):(1~ 5);稀释1000~2000倍后使用。
上述一种含油茶饼粕提取液的果蔬杀菌剂的应用,包括田间和贮藏期间生物病害防治,使用方法为田间喷施或采后浸泡。
本发明与现有技术相比具有明显的优点和有益效果。由以上技术方案可知,本发明油茶饼粕提取液代替CN 105454301 A中化学农药咪鲜胺与其他生物杀菌剂复配,可实现降低化学农药使用;油茶饼粕提取液与生物杀菌剂复配使用,可有效增加杀菌剂的广谱性。油茶饼粕提取液用于果蔬保鲜,既提高油茶饼粕利用率,又能减少资源浪费和环境污染,从而促进资源优化配置。
附图说明
图1是本发明实施例1对油茶饼粕有效成分提取的影响。
图2是本发明实施例7对火龙果贮藏期腐烂率和霉烂率的影响。
具体实施方式
以下结合附图及较佳实施例,对依据本发明提出的一种含油茶饼粕提取液的果蔬杀菌剂及其应用具体实施方式、特征及其功效,详细说明如后。
一种含油茶饼粕提取液的果蔬杀菌剂,其特征在于,从油茶饼粕中提取有效成分,与生物杀菌剂复配后应用于果蔬微生物病害防治,即用油茶饼粕提取液或与木霉菌剂、乳酸链球菌和纳他霉素中的一种或几种复配,稀释后使用;
所述油茶饼粕提取液的制备方法是:取一定量油茶饼粕,按料液比为1:(10~20)kg/L加入提取剂,在50~80℃下超声提取1~4h,提取2次后合并提取液,在40~70℃下真空浓缩;
所述提取剂为丙酮、甲醇和乙醇中的一种或几种的混合物,浓度为60~90%。
上述的一种含油茶饼粕提取液的果蔬杀菌剂,其配比比例如下:
油茶饼粕提取液:木霉菌剂为(1~3):(3~1);
油茶饼粕提取液:纳他霉素为(1~5):(1~3);
油茶饼粕提取液:乳酸链球菌素为(1~3):(1~4);
油茶饼粕提取液:木霉菌剂:乳酸链球菌素为(1~3):(2~3):(1~5);
油茶饼粕提取液:纳他霉素:乳酸链球菌素为(2~5): (2~3):(1~ 5);稀释1000~2000倍后使用。
上述一种含油茶饼粕提取液的果蔬杀菌剂的应用,包括田间和贮藏期间生物病害防治,使用方法为田间喷施或采后浸泡。
实施例1:
称取2g左右茶籽饼粕,置索氏萃取器中,按1:10 g/mL分别加入水、70%的甲醇、乙醇、丙酮,在60℃超声波辅助提取1 h,提取2次,提取后采用循环泵减压回收溶剂后,得到提取浓缩物,用70%乙醇溶液溶解,分析不同提取物中皂素、总酚和多糖含量,结果见图1。
实施例2:
供试材料和各步骤同实施例1,其中,提取剂浓度为50%、提取温度为30℃、料液比为1:15 g/ml、提取时间3h。分析不同提取物中皂素、总酚和多糖含量,结果见表1。
实施例3:
供试材料和各步骤同实施例1,其中,提取剂浓度为65%、提取温度为80℃、料液比为1:10 g/ml、提取时间2h。分析不同提取物中皂素、总酚和多糖含量,结果见表1。
实施例4:
供试材料和各步骤同实施例1,其中,提取剂浓度为70%、提取温度为30℃、料液比为1:20 g/ml、提取时间2h。分析不同提取物中皂素、总酚和多糖含量,结果见表1。
实施例5:
供试材料和各步骤同实施例1,其中,提取剂浓度为80%、提取温度为60℃、料液比为1:10 g/ml、提取时间1h。分析不同提取物中皂素、总酚和多糖含量,结果见表1。
实施例6:
供试材料和各步骤同实施例1,其中,提取剂浓度为85%、提取温度为70℃、料液比为1:15 g/ml、提取时间1h。分析不同提取物中皂素、总酚和多糖含量,结果见表1。
实施例7:
以‘紫红龙’、‘晶红龙’和‘粉红龙’3个品种为对象,坐果后5天开始进行喷施处理,每隔10天喷施一次,具体如下:A为木霉菌剂和乳酸链球菌,B为纳他霉素+乳酸链球菌,C为油茶提取液,以清水作为对照,记为CK,A~C稀释1600倍后进行喷施,果实8成熟时采摘,分选,挑选大小均匀一致的果实,剔除机械伤、残次及病虫害果实,散去田间热,按10kg每袋分装于周转箱中,常温愈伤处理24h后转入15.0±1.0℃、RH 90%冷库,采用臭氧发生器生产10mg/m3的臭氧进行杀菌处理,贮藏5天后,将冷库温度调至9.0±1.0℃进行贮藏。统计贮藏期间不同处理组火龙果的腐烂指数和霉烂指数,结果见图2。
实施例8
以四季豆为试材,按油茶饼粕提取液:木霉菌剂为:乳酸链球菌素为1:3:1的比例制备复配杀菌剂,采前一天稀释至1000倍液进行喷施,以清水作为对照,记为CK,鲜果采摘后经分选,在9℃条件下贮藏。
贮藏40天后,实验组果实病害率仅为3.6%;对照组果实病害率为20.35%,贮藏过程中有少量霉菌引起的腐烂。
实施例9
以金刺梨为试材,按油茶饼粕提取液:纳他霉素:乳酸链球菌素为2: 2: 5的比例制备复配杀菌剂,分别在采前10天和1天时稀释至2000倍液进行喷施,8成熟时采收,散去田间热,剔除机械伤和病虫害的果实,分装于带孔聚乙烯塑料盒内(1.0kg/盒),愈伤处理24h后,转入1.0±0.5℃冷库中贮藏。
贮藏50天后,实验组果实病害率仅为5.3%;对照组果实病害率为50.23%,贮藏过程中有少量霉菌引起的腐烂。
由图1、表1结果可知,甲醇、乙醇和丙酮均能作为油茶饼粕的提取溶剂,较好的提取其中有效成分。由图2和实施例8~9结果可见,本发明的油茶饼粕提取液及其复配保杀菌剂能有效降低果蔬微生物引起的病害。
以上所述,仅是本发明的较佳实施例而已,并非对发明型作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (3)
1.一种含油茶饼粕提取液的果蔬杀菌剂,其特征是:从油茶饼粕中提取有效成分,与生物杀菌剂复配后应用于果蔬微生物病害防治,即用油茶饼粕提取液或与木霉菌剂、乳酸链球菌和纳他霉素中的一种或几种复配,稀释后使用;
所述油茶饼粕提取液的制备方法是:取一定量油茶饼粕,按料液比为1:10~20kg/L加入提取剂,在50~80℃下超声提取1~4h,提取2次后合并提取液,在40~70℃下真空浓缩;
所述提取剂为丙酮、甲醇和乙醇中的一种或几种的混合物,浓度为60~90%。
2.如权利要求1所述的一种含油茶饼粕提取液的果蔬杀菌剂,其特征是:其配比比例如下:
油茶饼粕提取液:木霉菌剂为1~3:3~1;
油茶饼粕提取液:纳他霉素为1~5:1~3;
油茶饼粕提取液:乳酸链球菌素为1~3:1~4;
油茶饼粕提取液:木霉菌剂:乳酸链球菌素为1~3:2~3:1~5;
油茶饼粕提取液:纳他霉素:乳酸链球菌素为2~5: 2~3:1~ 5;稀释1000~2000倍后使用。
3.如权利要求1或2所述的一种含油茶饼粕提取液的果蔬杀菌剂的应用,其特征是:包括田间和贮藏期间生物病害防治,使用方法为田间喷施或采后浸泡。
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