CN107771917A - 一种薇菜多糖番茄保鲜剂 - Google Patents
一种薇菜多糖番茄保鲜剂 Download PDFInfo
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
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- B65D65/38—Packaging materials of special type or form
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- D—TEXTILES; PAPER
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- D21H23/00—Processes or apparatus for adding material to the pulp or to the paper
- D21H23/02—Processes or apparatus for adding material to the pulp or to the paper characterised by the manner in which substances are added
- D21H23/22—Addition to the formed paper
- D21H23/50—Spraying or projecting
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Mechanical Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于果蔬保鲜剂领域,具体涉及一种薇菜多糖保鲜剂及其作为番茄保鲜剂的应用。所述薇菜多糖由以下步骤制得:新鲜薇菜洗净,经干燥、粉碎、脱脂,微波240w下辅助处理0.5~2.5min,重复萃取1~3次,搅拌抽滤并浓缩上清液,醇沉离心后真空冷冻干燥沉淀,得薇菜多糖粉末;本发明还涉及该薇菜多糖保鲜剂在番茄保鲜方面的应用。该保鲜剂的制备方法简单,与水混合均匀即可使用,且为喷用式保鲜剂,使用时均匀的喷洒在保鲜纸上,保鲜纸晾干后包裹在番茄外部;薇菜多糖保鲜液使用方便,安全无毒、绿色环保。同时,与现有技术相比,可有效地降低水分的蒸发、减少细菌污染,保鲜效果好,可延长番茄保鲜期30天以上。
Description
技术领域
本发明属于果蔬保鲜剂领域,具体涉及一种薇菜多糖保鲜剂及其作为番茄保鲜剂的应用。
背景技术
薇菜是紫萁科植物,为多年生草本植物,质脆,味美少纤维,具有很高的营养价值、保健功能和药用价值,含有维生素、多种矿物质元素如Ca、Fe、K、Zn等,在国际上享有"无污染菜"之誉。薇菜及其主要成分具有抗肿瘤和抗癌、抗氧化和抗衰老、抗菌、消炎、活血化瘀等作用,是一种极具开发潜力的药食两用山野菜。
多糖是由多个单糖分子缩合、失水而成,是一类分子结构复杂且庞大的糖类物质,在自然界分布极广。植物中的多糖具有提高机体免疫力、抗菌、抗诱变及抗肿瘤等作用。薇菜多糖具有明显的抑菌活性且抑菌作用是广谱性的,不仅能抑制革兰氏阳性菌、金黄色葡萄球菌,而且对革兰氏阴性菌也有抑制作用,同时具有抗炎、抗氧化、止痛、生肌和护肤等多种功能。目前关于薇菜多糖类物质的研究主要涉及提取方面,对其生物活性、应用方面涉及的较少尤其是在果蔬保鲜方面。
番茄营养丰富,具特殊风味,深受人们喜欢。但其保鲜期短,在运输和贮藏过程中容易因机械损伤或细菌侵害而发生腐烂的现象,容易失去商业价值而造成较大的经济损失。因而严重地影响了鲜番茄的长距离运输和销售。
番茄的保鲜方法主要包括化学保鲜、低温贮藏、气调贮藏、辐照处理、低温气调保鲜以及保鲜纸等方法。随着科技的发展,生活水平不断提高,更需要寻求一种绿色安全、无毒副作用的番茄保鲜剂。目前,食品防腐剂来源分为人工合成化学防腐剂(如山梨酸钾、苯甲酸钠、脱氢乙酸钠等)和天然防腐剂(如nisin,溶菌酶和植物源防腐剂等)。而化学防腐剂是使用最广的食品防腐剂,但是其对人体有潜在的毒副作用,所以天然、安全、高效、广谱的食品防腐剂成为研究热点和发展趋势。例如,“一种番茄保鲜剂”(公开号:CN 105875816 A,公开日2016年08月24日)公开了一种多种防腐成分复配用于番茄的保鲜,该保鲜剂由竹醋液、谷维素、植酸、柠檬酸、山梨酸钾、丁香提取液、硬脂酸钙、甲壳素组成,将番茄放入保鲜剂中浸泡5-10min。该发明用于番茄保鲜时使用了化学合成的保鲜剂,采用浸泡的方式对番茄进行保鲜,这种用于浸泡或涂膜的保鲜剂释放期较短、保鲜作用不均,且对感官品质有较大损害,所用原料对人体也有一定危害。而薇菜多糖属于天然植物源防腐剂,是在薇菜的茎、叶中提取出来的具有良好抗菌性能的固态粉末,安全好保存,配成一定浓度的保鲜液在人体消化道内可降解,不影响消化道菌群的生长,同时还具有一定的营养、保健价值,即发挥抑菌、抗菌、食品保鲜作用的同时,还具有抗氧化、降血脂、降血压、预防肿瘤等防病保健的功能,天然植物源食品防腐剂符合现代社会追求绿色、天然、健康的消费新趋势。
发明内容
本发明目的是,提供一种保鲜时间长,保鲜效果好,操作简单,成本低廉,绿色无污染的保鲜剂,用于番茄的保鲜,给消费者提供更多好品质的番茄,提高经济效益。
为实现上述发明目的,本发明采用的技术方案如下:
一种薇菜多糖保鲜剂,取普通市售包装纸(25*25cm)灭菌、晾干,根据要求配置成不同浓度的薇菜多糖保鲜液然后均匀喷雾于纸上制成薇菜多糖保鲜纸,每张包装纸大约需要喷雾5ml的薇菜多糖保鲜液,自然晾干后备用。
所述的薇菜多糖由如下方法制备得到:
将新鲜薇菜洗净,80℃干燥至恒重,粉碎并过60目筛,甲醇回流脱脂3次,抽滤后滤渣干燥至恒重,加水适量,微波240w下辅助处理0.5~2.5min,重复萃取1~3次,搅拌抽滤并浓缩上清液,加入三倍95%乙醇隔夜沉淀过滤,离心后真空冷冻干燥沉淀,得薇菜多糖粉末。
本发明的有益效果:
(1)本发明薇菜多糖保鲜剂具有很好的抑菌性。国内外均有报道,植物多糖都具有很好的抑菌作用,并且薇菜多糖能够抑制各种细菌、真菌、病毒,对人体有利而无害。
(2)本发明薇菜多糖属于天然植物源保鲜剂。是从植物中提取出来的有益成分,安全无毒。溶解后将薇菜多糖保鲜液均匀喷雾于纸上制成薇菜多糖保鲜纸,晾干后的保鲜纸进行番茄单果包装,可及时避免贮藏时坏果产生的病菌侵害好果,并且此保鲜纸具有很好的通透性、阻水性,可以降低呼吸,减少水分蒸发。
(3)本发明薇菜多糖保鲜剂提取简单好保存,配成一定浓度的保鲜液在人体消化道内可降解,不影响消化道菌群的生长,同时还具有一定的营养、保健价值,即发挥抑菌、抗菌、食品保鲜作用的同时,还具有抗氧化、降血脂、降血压、预防肿瘤等防病保健的功能。
(4)本发明薇菜多糖保鲜剂不仅操作简单,成本低廉,而且能够很好的延长番茄的保鲜期,降低失重率,保持番茄较好的硬度、色泽、营养品质,同时提高其商品价值增加经济效益。
具体实施方式
下面结合具体实施例进一步阐明本发明,本具体实施方式在以本发明技术方案为前提下进行实施,应理解这些方式仅用于说明本发明而不用于限制本发明的范围。
实施例1:薇菜多糖保鲜剂制备
1、提取过程
将新鲜薇菜洗净,80℃干燥至恒重,粉碎并过60目筛,甲醇回流脱脂3次,抽滤后滤渣干燥至恒重,加水适量,微波240w下辅助处理1.5min,重复萃取3次,搅拌抽滤并浓缩上清液,加入三倍95%乙醇隔夜沉淀过滤,离心后真空冷冻干燥沉淀,得薇菜多糖粉末。
2、薇菜多糖保鲜纸制作
将上述制备的薇菜多糖粉末溶于无菌蒸馏水中,制得薇菜多糖保鲜液,并将薇菜多糖的最大试验浓度定为2g/L,相应浓度梯度为0.5,1,1.5,2g/L进行下述的保鲜液应用于番茄的保鲜试验。后将普通市售包装纸(25*25cm)灭菌、晾干,根据要求配置成不同浓度的薇菜多糖保鲜液然后均匀喷雾于纸上制成薇菜多糖保鲜纸,每张包装纸大约需要喷雾5ml的薇菜多糖保鲜液,自然晾干后备用。
实施例2:薇菜多糖保鲜剂的番茄保鲜试验
挑选大小、成熟度适当、无病虫害、无机械损伤的番茄,随机分成五组,每个150g左右,实验组分别采用实施例2中的保鲜剂浓度(浓度分别为0.5g/L、1g/L、1.5g/L、2.0g/L),取普通市售包装纸(25*25cm)灭菌、晾干,根据要求配置成不同浓度的多糖类化合物然后均匀喷雾于纸上制成薇菜多糖保鲜纸,每张包装纸大约需要喷雾5ml的薇菜多糖保鲜液;对照组只喷雾5ml水溶液,自然晾干后备用。晾干后的保鲜纸进行番茄单果包装,放入室温(25±1℃)条件下贮藏30天,取出后检测色泽、硬度、VC含量、丙二醛含量四项指标。结果表明:四个实验组仍保持番茄特有的色泽与生物活性,均无霉斑产生,果实坚硬,表面光滑;对照组番茄,基本失去商品价值,番茄表面有霉斑产生,底部有腐烂现象,颜色暗淡无光泽,果实变软,表面有褶皱。由此可见,实验组保鲜效果明显优于对照组。
实施例3:薇菜多糖保鲜剂的抑菌试验
试验中的菌种取自已患有致病菌病的番茄,将培养皿灭菌,倒入PDA培养基进行培养。培养基分为A,B两组,A组不添加薇菜多糖,作为对照组。B组(试验组)加入2.0mg/mL的薇菜多糖,两组分别接入上述菌株,放入培养箱中,(28±1)℃培养,2天后试验组中全部呈阴性(-),试验用霉菌生长均被抑制,对照组中全部呈阳性(+),说明薇菜多糖对番茄致病霉菌均有抑制作用。
实施例4:薇菜多糖保鲜剂的最小抑菌浓度试验
将薇菜多糖粉末加入PDA液体培养基中,配制成0.2、0.4、0.6、0.8、1.0、2.0mg/mL的浓度梯度,吸取液体培养的各种测试菌种加入到PDA液体培养基中,混合均匀。在温度为(28±1)℃,震荡速度150r/min的条件下,放置振荡培养箱,振荡培养2天后,用紫外分光光度计测定其透光率,通过对结果的分析,当薇菜多糖浓度为1.0mg/mL时,测得毛霉透光率为66.29%,由此得出薇菜多糖对番茄致病菌的最小抑菌浓度为1.0mg/mL。
同时,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或交换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (5)
1.一种薇菜多糖番茄保鲜剂,其特征在于,所述薇菜多糖由以下步骤制得:
新鲜薇菜洗净,80℃干燥至恒重,粉碎并过60目筛,甲醇回流脱脂3次,抽滤后滤渣干燥至恒重,加水适量,微波240w下辅助处理0.5~2.5min,重复萃取1~3次,搅拌抽滤并浓缩上清液,加入三倍95%乙醇隔夜沉淀过滤,离心后真空冷冻干燥沉淀,得薇菜多糖粉末。
2.如权利要求1所述的薇菜多糖保鲜剂在番茄保鲜中的应用。
3.如权利要求2所述的薇菜多糖保鲜剂在番茄保鲜中的应用,其特征在于,取新鲜成熟度适当的番茄,将薇菜多糖保鲜液均匀喷雾于纸上制成薇菜多糖保鲜纸,晾干后的保鲜纸进行番茄单果包装,放入室温(25±1℃)条件下贮藏。
4.如权利要求3所述的薇菜多糖保鲜剂在番茄保鲜中的应用,其特征在于,所述的薇菜多糖保鲜纸制作如下:
取普通市售包装纸(25*25cm)灭菌、晾干,根据要求配置成不同浓度的薇菜多糖保鲜液然后均匀喷雾于纸上制成薇菜多糖保鲜纸,每张包装纸大约需要喷雾5ml的薇菜多糖保鲜液,自然晾干后备用。
5.如权利要求4所述的薇菜多糖保鲜液在番茄保鲜中的应用,其特征在于,所述薇菜多糖保鲜液中薇菜多糖的浓度为0.5-2g/L。
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