CN107751357A - A kind of preparation method of food-grade fruit and vegetable fresh-keeping agent - Google Patents
A kind of preparation method of food-grade fruit and vegetable fresh-keeping agent Download PDFInfo
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- CN107751357A CN107751357A CN201711063939.2A CN201711063939A CN107751357A CN 107751357 A CN107751357 A CN 107751357A CN 201711063939 A CN201711063939 A CN 201711063939A CN 107751357 A CN107751357 A CN 107751357A
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- chitosan
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- hydrochloric acid
- keeping agent
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 57
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 53
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000011780 sodium chloride Substances 0.000 claims abstract description 15
- 239000007858 starting material Substances 0.000 claims abstract description 14
- 230000007613 environmental effect Effects 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000013049 sediment Substances 0.000 claims abstract description 7
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 235000011167 hydrochloric acid Nutrition 0.000 claims description 27
- 238000000502 dialysis Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 229910021529 ammonia Inorganic materials 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000018417 cysteine Nutrition 0.000 abstract 3
- 150000001945 cysteines Chemical class 0.000 abstract 3
- 239000000243 solution Substances 0.000 description 25
- 238000010521 absorption reaction Methods 0.000 description 8
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 125000003396 thiol group Chemical group [H]S* 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 125000003368 amide group Chemical group 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 229910052740 iodine Inorganic materials 0.000 description 3
- 239000011630 iodine Substances 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 241000193755 Bacillus cereus Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001408 amides Chemical group 0.000 description 2
- -1 amino acids Small-molecule Chemical class 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000376 reactant Substances 0.000 description 2
- 238000010183 spectrum analysis Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 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
- 229920002101 Chitin Polymers 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000005033 Fourier transform infrared spectroscopy Methods 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 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
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000000862 absorption spectrum Methods 0.000 description 1
- 239000012675 alcoholic extract Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- DCPMPXBYPZGNDC-UHFFFAOYSA-N hydron;methanediimine;chloride Chemical compound Cl.N=C=N DCPMPXBYPZGNDC-UHFFFAOYSA-N 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Substances [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 229910001753 sapphirine Inorganic materials 0.000 description 1
- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 1
- 235000019345 sodium thiosulphate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 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
- A23B7/08—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)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a kind of preparation method of food-grade fruit and vegetable fresh-keeping agent, chitosan is dissolved in hydrochloric acid solution so that the concentration of volume percent of chitosan is 0.5~2%；After environmental balance, 1.2 times moles of Chitosan powder is added, is activated at 18~25 DEG C；It is 1~3 according to the mol ratio of chitosan and L cysteines：1 ratio weighs L cysteines, and L cysteines are added, and starting material is produced after being reacted 2~4 hours at 18~25 DEG C；Starting material is poured into absolute ethyl alcohol and filtered, load bag filter after obtaining sediment, dialysed 1 time with hydrochloric acid solution, then dialysed 1 time for the hydrochloric acid of 0.5~2% sodium chloride with containing mass percent concentration, dialysed 1 time for 0.5~2mM hydrochloric acid solutions of 0.2~1% sodium chloride with containing mass percent concentration again, freeze-drying obtains food-grade fruit and vegetable fresh-keeping agent.The fruit and vegetable fresh-keeping agent safety and sanitation of the present invention, fresh-keeping effect are excellent.
Description
Technical field
The invention belongs to Food Chemistry field, is related to a kind of antistaling agent, specifically a kind of food-grade fruit and vegetable fresh-keeping agent
Preparation method.
Background technology
Chitosan：A large amount of existing natural alkaline polysaccharides in nature, harmless, degradable, bio-compatibility is good, it is cheap and
There is excellent scattered a, moisturizing, film forming, many advantages, such as antibiotic property.When carrying out coating-film fresh-keeping using it, film layer has penetrating, resistance
It is water-based, micro- controlled atmosphere environment is formed to various gas molecules increase penetration resistance, increases carbon dioxide content in fruits and vegetables, oxygen drop
It is low, suppress fruits and vegetables respiratory metabolism moisture loss, slow down institutional framework aging.Transport loss is effectively reduced, extends the time.
Right chitosan film itself inherent defect such as machinery removes intensity difference, and scope of restraining fungi is partially narrow, therefore this is modified, to
Obtain more preferably effect.
Cys：The material is also the material with physiological function that nature is widely present, and can be had in animals and plants
Effect defence harmful substance increase activity, while be also the amino of unique active sulfydryl in the amino acids of constitutive protein matter
Acid, its reproducibility sulfydryl can suppress the enzymatic browning of fruit, while have bacteriostasis, but Cys are amino acids
Small-molecule substance, the aqueous solution, which is coated in fruit surface, can not form diaphragm, can not directly use.
The content of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of preparation side of food-grade fruit and vegetable fresh-keeping agent
Method, the preparation method of described this food-grade fruit and vegetable fresh-keeping agent will solve in the prior art that antistaling agent machinery removes intensity difference, suppression
The partially narrow technical problem of bacterium scope.
The invention provides a kind of preparation method of food-grade fruit and vegetable fresh-keeping agent, it is characterised in that including following step
Suddenly：
1) chitosan is dissolved in mass percent concentration in 0.05~0.5% hydrochloric acid solution so that the body of chitosan
Product percent concentration is 0.5~2%；After 18~25 DEG C of environmental balances, 1.2 times moles of Chitosan powder is added, 18
Activated 0.5~2 hour at~25 DEG C；
2) it is 1~3 according to the mol ratio of chitosan and Cys：1 ratio weighs Cys, by the Guangs of L- half
Propylhomoserin adds, and stirs, starting material is produced after being reacted 2~4 hours at 18~25 DEG C；
3) starting material is poured into absolute ethyl alcohol and filtered, load bag filter after obtaining sediment, with PH=4 0.5~2mM
Hydrochloric acid solution dialyses 1 time, then with 0.5~2mM hydrochloric acids dialysis 1 containing mass percent concentration for 0.5~2% sodium chloride
It is secondary, then dialysed 1 time for 0.5~2mM hydrochloric acid solutions of 0.2~1% sodium chloride with containing mass percent concentration, finally freezing is dry
It is dry to obtain food-grade fruit and vegetable fresh-keeping agent.Further, the preparation method of above-mentioned a kind of food-grade fruit and vegetable fresh-keeping agent, including it is as follows
Step：
1) chitosan is dissolved in mass percent concentration to obtain Solute mass and liquor capacity in 0.1% hydrochloric acid solution
Than the chitosan solution for 1.0%, after 18~25 DEG C of environmental balances, in molar ratio 1：1.2 add Chitosan powder again, 18
Activated 1 hour at~25 DEG C；
2) it is and then according to the mol ratio of chitosan and Cys 2：1 ratio weighs Cys, by L- half
It is slowly added to after cystine dissolving, stirs, starting material is produced after being reacted 3 hours at 18~25 DEG C；
3) starting material is poured into ethanol and filtered, load bag filter after obtaining sediment, with 1mM hydrochloric acid solutions dialysis 1
It is secondary, then dialysed 1 time for the 1mM hydrochloric acids of 1% sodium chloride with containing mass percent concentration, then be with containing mass percent concentration
The 1mM hydrochloric acid solutions of 0.5% sodium chloride dialyse 1 time, and finally freeze-drying obtains food-grade fruit and vegetable fresh-keeping agent.
Further, the mass percent of the raw material used in preparation process is as follows：
Chitosan 43%；
Cys 21.5%；
Mass percent concentration is 1% hydrochloric acid 35.5%.
Chitosan is easy to dissolve in weak acid solvent, especially it is worthy of note that dissolving after solution in contain amino (NH2
+), these amino suppress bacterium by combining negatron.Meanwhile chitosan has extremely strong adsorption capacity, effectively prevents gold
Belong to the infringement to caused by vegetables and fruits such as ion, bacterium.The present invention, which also uses Cys, can accelerate the formation of glutelin, prevent
The only effect of aging；VC oxidation and brown stain can be prevented；Prevent radiation damage effect.So that the present invention have inoxidizability and
The feature of stability.
The present invention compares with prior art, and its technological progress is significant.The present invention using chitosan it is distinctive well into
The film antibiotic property antibacterial inoxidizability good with Cys, the micromoles per gram of sulfhydryl content 300 is produced using chemic modified method
(mmol/g) Cys modification of chitosan.The fruit and vegetable fresh-keeping agent safety and sanitation of the present invention, fresh-keeping effect are excellent.
Brief description of the drawings
Fig. 1 shows the ultraviolet spectral analysis result of the food-grade fruit and vegetable fresh-keeping agent of the present invention.
Fig. 2 shows the results of IR of the food-grade fruit and vegetable fresh-keeping agent of the present invention.
Fig. 3 shows the content of sulfydryl in food-grade fruit and vegetable fresh-keeping agent of the invention.
Fig. 4 shows that the prevent-browning that different solutions are carried out to apple stripping and slicing is tested (in file：A. b.1-mcp distilled water is protected
The food-grade fruit and vegetable fresh-keeping agent of the fresh dose of c. present invention).
Fig. 5 shows the food-grade fruit and vegetable fresh-keeping agent of the present invention to Escherichia coli inhibition.
Fig. 6 shows the food-grade fruit and vegetable fresh-keeping agent of the present invention to staphylococcus aureus inhibition.
Fig. 7 shows the food-grade fruit and vegetable fresh-keeping agent of the present invention to bacillus cereus inhibition.
Embodiment
The raw material that following embodiments use：
Chitosan, Cys, 1- ethyls (3- dimethylamino-propyls) carbodiimide hydrochloride, sodium chloride, hydroxide
Sodium, iodine, KI, sodium thiosulfate are that analysis is pure.Soluble starch, nutrient agar are food-grade.Antibacterial test bacterial strain is removed from office
Lan Shi negative bacteriums, Gram-positive S grape ball, bacillus cereus are conventional commercial product.
The equipment of use：Aseptic working platform, constant incubator, pressure steam sterilizer, Fourier transformation infrared spectrometer,
Ultraviolet-uisible spectrophotometer, freeze drier are conventional commercial product.
Embodiment 1
The preparation method of food-grade fruit and vegetable fresh-keeping agent is described below：
Chitosan is dissolved in mass percent concentration to obtain Solute mass and liquor capacity ratio in 0.1% hydrochloric acid solution
For 1.0% chitosan solution, after 18~25 DEG C of environmental balances, in molar ratio 1：1.2 add Chitosan powder again, 18~
Activated at 25 DEG C 1 hour, be then 2 according to the mol ratio of chitosan and Cys：1 ratio weighs the Guang ammonia of L- half
Acid, it is slowly added to, stirs after Cys are dissolved, starting material is produced after being reacted 3 hours at 18~25 DEG C.
Starting material is poured into ethanol and filtered, loads bag filter after obtaining sediment, with 1mM hydrochloric acids (PH=4) solution
Dialysis 1 time, then dialysed 1 time for the 1mM hydrochloric acids of 1% sodium chloride with containing mass percent concentration, then with containing mass percent
Concentration is dialysed 1 time for the 1mM hydrochloric acid solutions of 0.5% sodium chloride, and finally freeze-drying obtains food-grade fruit and vegetable fresh-keeping agent.
More than dialysis interval be not less than 24 hours, dialysis procedure can not strong light direct beam, temperature must not be higher than 15 DEG C, gained become
Property chitosan storage temperature must not be higher than 3 DEG C.
Embodiment 2
The preparation method of food-grade fruit and vegetable fresh-keeping agent is described below：
The mass percent of the raw material of use is as follows：
Chitosan 43%；
Cys 21.5%；
Mass percent concentration is 1% hydrochloric acid 35.5%.
Above-mentioned chitosan is divided into 2.2 parts；
1 part of chitosan is dissolved in hydrochloric acid solution and obtains chitosan solution, after 18~25 DEG C of environmental balances, is added again
1.2 parts of Chitosan powders, activate 1 hour at 18~25 DEG C, be slowly added to after then Cys are dissolved, stirring is equal
It is even, produce starting material after being reacted 3 hours at 18~25 DEG C.
Starting material is poured into ethanol and filtered, loads bag filter after obtaining sediment, with 1mM hydrochloric acids (PH=4) solution
Dialysis 1 time, then dialysed 1 time for the 1mM hydrochloric acids of 1% sodium chloride with containing mass percent concentration, then with containing mass percent
Concentration is dialysed 1 time for the 1mM hydrochloric acid solutions of 0.5% sodium chloride, and finally freeze-drying obtains food-grade fruit and vegetable fresh-keeping agent.
More than dialysis interval be not less than 24 hours, dialysis procedure can not strong light direct beam, temperature must not be higher than 15 DEG C, gained become
Property chitosan storage temperature must not be higher than 3 DEG C.
3 antibacterial test of embodiment
The food-grade fruit and vegetable fresh-keeping agent (turning property chitosan) that embodiment 1 obtains is dissolved in distilled water, mass percent concentration
Respectively 0.2%, 0.5%, 1%, 1.5%.By Escherichia coli, staphylococcus aureus, bacillus streak inoculation to flat board,
Cultivated 24 hours in constant incubator, temperature is human body temperature (37 DEG C).Antibacterial ring size after sterilization is dipped into above-mentioned solution,
Antibacterial ring size is transferred on germy culture medium after 15 minutes, each one antibacterial ring size of concentration, and ginseng is used as using blank ring
According to being positioned in constant incubator 24 hours, temperature is human body temperature (37 DEG C).Bacteriostasis rate calculation formula：
To Escherichia coli inhibition as shown in figure 5, to staphylococcus aureus inhibition as shown in fig. 6, to waxy
Bacillus inhibition is as shown in Figure 7.Show that fungistatic effect is notable.
Embodiment 4
The food-grade fruit and vegetable fresh-keeping agent ultraviolet spectral analysis result that embodiment 1 obtains is as shown in figure 1, chitosan spectrogram Gao Bo
Several sections of 3680~2950cm-1For the association peak of hydroxyl, while hand over and cover with the stretching vibration peak of amino, this is that there is hydroxyl in molecule
Hydrogen bond association between base and between hydroxyl amino causes, and association peak in this part substantially narrows after chitin modified,
1024cm-1The alcoholic extract hydroxyl group C-O stretching vibration absworption peak degree intensity at place becomes strong, and explanation-OH reacts in conjunction with 1726cm-1Place
There are C=O characteristic absorption peaks, and intensity is remarkably reinforced, and illustrates to generate esters in course of reaction, in 1631cm-1There is acid amides I at place
Absworption peak, in 1517cm-1There is the peak position at acid amides II peaks at place, illustrates to form amido link in derivative, in 2490cm-1Locate small peak
It is sulfydryl absworption peak.In summary, the carboxyl on the amino and Cys of chitosan produces reaction and with the shape of amido link
Formula combines, while the sulfydryl on Cys has been connected on chitosan.
Embodiment 5
Fourier turn infrared is described below：
The chitosan that mass fraction is 1.000%, Cys are taken, turning property chitosan aqueous solution is applied to glass
Piece, remove after drying and forming-film, reference scanning is carried out using air as background, infrared flash ranging is carried out with FFIR
It is fixed.Part chitosan, Cys are taken, turning property chitosan aqueous solution prepares the aqueous solution that mass fraction is 1.001%,
It is that reference is established baseline and is scanned using UP water (resistivity is 18M Ω * cm at 25 DEG C), observes the absorption maximum peak position of derivative
Put and obtain related group information in structure, scanning wavelength is 200~800nm.
As shown in Fig. 2 chitosan is similar to the absorption spectrum of Cys, have in 200~400nm wave-length coverages bright
Aobvious absworption peak, illustrates that chitosan has similar chromophoric group with Cys, chitosan has maximum absorption band in 210nm, is shell
Glycan maximum absorption wavelength, equally there is absworption peak in 309nm.Cys have the maximum absorption band of carboxylic group in 210nm
Also auxochrome amino, turning property chitosan has two absworption peaks simultaneously, illustrates only two chromophoric groups, the absorption maximum of ester group
Wavelength value is 210nm, a length of 209nm of maximum absorption wave of turning property chitosan, herein because the absorption maximum of amide groups, surface shell
Being reacted between glycan and Cys, the carboxyl of amino and Cys for chitosan forms amido link,
It is coincide with the results of FT-IR.
The sulfhydryl content of embodiment 6 detects
Appropriate turning property chitosan is taken with 3：1000 ratios are dissolved in UP water, are adjusted with 1mM hydrochloric acids to the section of PH=2~3,
1% starch solution of drop of intervention 4, is changed into sapphirine, and stablize 30 seconds and calculate as follows with the solution of 1mM iodine solution titration
Turning property chitosan sulfhydryl content
The iodine solution that concentration is 0.001mol/L is taken to titrate 5 groups of samples similar in quality after weighing, each group result is close, mercapto
For base content in 325 μm of above and below ol/g, content range is 316.27 ± 6.70 to 332.10 ± 3.06 μm of ol/g.
At reactant (i.e. pure fruit antistaling agent), the time, condition, under the premise of post processing is identical, using demarcate concentration as
Five groups of reactant control groups (a group-e groups) similar in quality after 0.001mol/L iodine solutions weigh surely, each group measurement result is close,
Thiol concentration stability range fluctuates in 300 μm of ol/g, and content range is 316.27 ± 6.70 to 332.10 ± 3.06 μm of ol/
G (, n=3) and (as shown in Figure 3).
Embodiment 7
Prevent-browning experiment is carried out to apple stripping and slicing with different solutions and sees Fig. 4, does not occur within 5 days obvious brown stain, single antistaling agent
Solution or the obvious brown stain of stripping and slicing of distilled water processing.
Modification of chitosan is to Vc contents in fruit：Concentration is that 1.0~1.5%wt carries out coating problems to jujube class, after four days
It is 324.51mg/100g to measure Vc contents, declines 13.89%, general antistaling agent (1-mcc antistaling agents) group then have dropped
34.77%, similarly to apple film, Vc contents are 2.25mg/100g after four days, have dropped 43.75%, general antistaling agent group is then
It has dropped 53.75%.
Claims (3)
1. a kind of preparation method of food-grade fruit and vegetable fresh-keeping agent, it is characterised in that comprise the following steps：
1) chitosan is dissolved in mass percent concentration in 0.05~0.5% hydrochloric acid solution so that the volume hundred of chitosan
It is 0.5~2% to divide specific concentration；After 18~25 DEG C of environmental balances, 1.2 times moles of Chitosan powder is added, 18~25
Activated 0.5~2 hour at DEG C；
2) it is 1~3 according to the mol ratio of chitosan and Cys：1 ratio weighs Cys, by Cys
Add, stir, starting material is produced after being reacted 2~4 hours at 18~25 DEG C；
3) starting material is poured into absolute ethyl alcohol and filtered, load bag filter after obtaining sediment, with PH=4 0.5~2mM hydrogen chlorine
Acid solution is dialysed 1 time, is then dialysed 1 time for 0.5~2mM hydrochloric acids of 0.5~2% sodium chloride with containing mass percent concentration,
Dialysed 1 time for 0.5~2mM hydrochloric acid solutions of 0.2~1% sodium chloride with containing mass percent concentration, be finally freeze-dried again
Obtain food-grade fruit and vegetable fresh-keeping agent.
2. a kind of preparation method of food-grade fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that comprise the following steps：
1) it is to obtain Solute mass in 0.1% hydrochloric acid solution to be with liquor capacity ratio chitosan to be dissolved in into mass percent concentration
1.0% chitosan solution, after 18~25 DEG C of environmental balances, in molar ratio 1：1.2 add Chitosan powder again, 18~25
Activated 1 hour at DEG C；
2) it is and then according to the mol ratio of chitosan and Cys 2：1 ratio weighs Cys, by the Guang ammonia of L- half
It is slowly added to after acid dissolving, stirs, starting material is produced after being reacted 3 hours at 18~25 DEG C；
3) starting material is poured into ethanol and filtered, load bag filter after obtaining sediment, dialysed 1 time with 1mM hydrochloric acid solutions, so
It is afterwards 0.5% with containing the 1mM hydrochloric acids dialysis that mass percent concentration is 1% sodium chloride 1 time, then with containing mass percent concentration
The 1mM hydrochloric acid solutions of sodium chloride dialyse 1 time, and finally freeze-drying obtains food-grade fruit and vegetable fresh-keeping agent.
A kind of 3. preparation method of food-grade fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that:Adopted in preparation process
The mass percent of raw material is as follows：
Chitosan 43%；
Cys 21.5%；
Mass percent concentration is 1% hydrochloric acid 35.5%.
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Cited By (3)
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| EP3646729A3 (en) * | 2018-10-29 | 2020-07-29 | Freshgard Ltd. | Compositions and methods for extending shelf life of harvested crop |
| CN112029127A (en) * | 2020-08-19 | 2020-12-04 | 天津盛天利材料科技有限公司 | Special preservative film for pomegranate with high air permeability and moisture permeability and processing method thereof |
| CN114931164A (en) * | 2022-06-10 | 2022-08-23 | 安徽省农业科学院农产品加工研究所 | Fresh-cut turmeric fresh-keeping film forming solution and preparation method thereof |
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| CN105053172A (en) * | 2015-08-17 | 2015-11-18 | 北京市农林科学院 | Fresh keeping agent, preparation method thereof, and application of fresh keeping agent in fresh keeping treatment of dishcloth gourds |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP3646729A3 (en) * | 2018-10-29 | 2020-07-29 | Freshgard Ltd. | Compositions and methods for extending shelf life of harvested crop |
| CN112029127A (en) * | 2020-08-19 | 2020-12-04 | 天津盛天利材料科技有限公司 | Special preservative film for pomegranate with high air permeability and moisture permeability and processing method thereof |
| CN114931164A (en) * | 2022-06-10 | 2022-08-23 | 安徽省农业科学院农产品加工研究所 | Fresh-cut turmeric fresh-keeping film forming solution and preparation method thereof |
| CN114931164B (en) * | 2022-06-10 | 2023-09-12 | 安徽省农业科学院农产品加工研究所 | Fresh-cut yellow ginger fresh-keeping film-forming liquid and preparation method thereof |
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