CN107960405A - 一种多用途鲜花保鲜剂及其制备方法 - Google Patents

一种多用途鲜花保鲜剂及其制备方法 Download PDF

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CN107960405A
CN107960405A CN201711372496.5A CN201711372496A CN107960405A CN 107960405 A CN107960405 A CN 107960405A CN 201711372496 A CN201711372496 A CN 201711372496A CN 107960405 A CN107960405 A CN 107960405A
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范瑶飞
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Abstract

本发明提供一种多用途鲜花保鲜剂及其制备方法，更具体地，所述鲜花保鲜剂含有6‑苄氨基腺嘌呤和水杨酸，本发明提供的鲜花保鲜剂具备如下优势：鲜花保鲜剂适合的鲜花种类更广，包括盆花和切花鲜花；不含损伤植物的有毒物质；含有微生物防污染、防腐败的抑菌杀菌物质；含有大量抑制植物衰老的微量元素。

Description

一种多用途鲜花保鲜剂及其制备方法
技术领域
本发明涉及园艺技术领域，特别是涉及一种多用途鲜花保鲜剂及其制备方法。
背景技术
鲜花是一种时间性和季节性很强且生长条件有一定要求的植物。鲜花离开母体，失去了养份的供给，就会很快的枯萎，失去鲜活的色泽，为使鲜花将继续展示其诱人的色泽和美丽，必须进行保鲜处理。
目前鲜花保鲜技术是制约花卉市场发展的瓶颈所在，对其进行研究是提高花卉市场中鲜花的品质和市场竞争力的关键。鲜花保鲜是一个潜在的市场，通过保鲜处理的鲜花，品质也可以得到相应的改善和提高，可以保持长时间的挺直新鲜，随着花卉市场的不断发展，鲜花保鲜技术必然成为一个长期存在而又必需的部份，同时也将推动中国鲜切花市场的发展。
在国外，鲜花保鲜技术已得到广泛应用。对鲜花在采摘、运输、销售等环节进行保鲜处理，使鲜花的品质在全过程得到保证。国内的鲜花市场起步较晚，花卉管理水平较低，鲜花保鲜大都进行简单的处理甚至不处理，一般处理效果难以到位，鲜花品质下降，难以进入高端消费市场或国际市场。导致鲜切花价格低廉，种植者利润低，培植水平难以提高，从而整个花卉市场处于一种不良的循环中。
针对市场的缺口，本发明提供了多用途鲜花保鲜剂及其制备方法，本发明提供的鲜花保鲜剂具备如下优势：1)鲜花保鲜剂适合的鲜花种类更广，包括盆花和切花鲜花，2)不含损伤植物的有毒物质，3)含有微生物防污染、防腐败的抑菌杀菌物质，4)含有大量抑制植物衰老的微量元素。
发明内容
为了解决上述技术问题，提高鲜花保鲜能力，本发明提供一种多用途鲜花保鲜剂及其制备方法。
本发明是以如下技术方案实现的：
1.一种多用途鲜花保鲜剂，所述鲜花保鲜剂含有6-苄氨基腺嘌呤和水杨酸。
进一步地，所述鲜花保鲜剂按照如下质量份数比组成：苯甲酸，硫代硫酸铵，丁基羟基茴香醚，二丁基羟基甲苯，碳酸氢钠，乙氧基喹啉，山梨酸钾，双乙酸钠，乙酸钙，葡萄糖、蔗糖、硫酸铝钾、硫酸铝铵，抗坏血酸，6-苄氨基腺嘌呤，水杨酸，氯霉素。
进一步地，所述鲜花保鲜剂按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份，硼砂 50份。
进一步地，所述鲜花保鲜剂按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份，乙醇 200份。
进一步地，所述鲜花保鲜剂的制备方法如下：
步骤一、将水加热到50℃，加入苯甲酸、硫代硫酸铵、蔗糖、葡萄糖、丁基羟基茴香醚、二丁基羟基甲苯、碳酸氢钠、乙酸钙、山梨酸钾，搅拌均匀，搅拌速度为60转/分钟，搅拌时间为30分钟；
步骤二、将乙氧基喹啉，双乙酸钠，硫酸铝钾，硫酸铝，抗坏血酸， 6-苄氨基腺嘌呤，水杨酸，氯霉素，乙醇加入到步骤一获得的混合液中搅拌，搅拌速度为30转/分钟，温度为25℃，搅拌2小时后降至室温。
本发明的有益效果是：本发明提供的鲜花保鲜剂具有较强的抑菌效果，护色增色效果显著，延缓鲜花衰老的效果显著。本发明的鲜花保鲜剂组分安全环保，不含有害化学成分，而且制备方法简单，使用时操作简单方便。本发明提供的鲜花保鲜剂可用于长途运输、切花瓶装培养、盆装鲜花养护等多种用途。
具体实施方式
为使本发明的目的、技术方案和优点更加清楚，下面将对本发明作进一步地详细描述。
实施例1：
一种鲜花保鲜剂，原材料按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份、硼砂 50份，混合均匀后备用。
实施例2：
一种鲜花保鲜剂，原材料按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份、乙醇 200份，混合均匀后备用。
所述的鲜花保鲜剂的制备方法，包括如下步骤：
步骤一、将水加热到50℃，加入苯甲酸、硫代硫酸铵、蔗糖、葡萄糖、丁基羟基茴香醚、二丁基羟基甲苯、碳酸氢钠、乙酸钙、山梨酸钾，搅拌均匀，搅拌速度为60转/分钟，搅拌时间为30分钟；
步骤二、将乙氧基喹啉，双乙酸钠，硫酸铝钾，硫酸铝铵，抗坏血酸， 6-苄氨基腺嘌呤，水杨酸，氯霉素，乙醇加入到步骤1得到的混合液中搅拌，搅拌速度为30转/分钟，温度为25℃，搅拌2小时后降至室温。
实施例3
1、保鲜效果测试
选取花序轴长度、粗度、花径大小一致的康乃馨。用刀片将花材末端斜切，切口保持一致，留下单蕾及短柄。枝长统一为20cm。处理过程速度要快，但是要注意不要损伤花序。有任何损伤的花序要弃掉。取试剂瓶8 个，编号为1-8，实施例1所获得的鲜花保鲜剂为干粉状，主要用于瓶装切花的保险，实施例2所获得的保鲜剂为液体，主要用于长途运输过程中喷施于切花表面，向8个试剂瓶中分别加入1L水，每瓶试剂瓶插1枝花，1-3 号瓶中分别加入实施例1所获得的保鲜剂10g；向4-6号瓶的鲜花表面喷施 5ml实施例2所获得的保鲜剂，并且向4-6号瓶中分别加入实施例2所获得的保鲜剂5ml；7号瓶喷洒5ml乙醇，并向7号瓶中加入5ml乙醇溶液，8 号瓶除水外不添加其他成分，上述操作结束后立即用保鲜膜封住试剂瓶口，减少水分蒸发。把1～8号试剂瓶放置在25℃恒温、湿度稳定的环境下，每天定时定点观察康乃馨的花序轴挺拔度，花瓣枯萎度并记录整理，记录7 日。
2.萎蔫程度的评定
从切花插入保鲜液开始，每隔24h观察1次花瓣枯萎度，花序轴挺拔度。初始分为ABCDE等级。切花评分参考标准如下：
A级：花瓣色纯正，没有色变，很鲜艳，膨胀度很好，花序轴笔直；
B级：有稍微色变，但鲜艳，花瓣色轻微黯淡，但还纯正，花序轴有微微弯曲；
C级：花瓣有轻微色变且花色较黯淡，花瓣膨胀度较差，花序轴略弯曲，曲度小于90度；
D级：花瓣色变较明显，花瓣色黯淡或膨胀度较差，花序轴已经弯曲较为严重，曲度大于90度；
E级：花瓣色变明显，花瓣有坏死斑块或斑点，花瓣已经明显失水，花序轴对花几乎无支撑力。
观察时，每个试剂瓶中的每朵康乃馨都评分并记录。
3.测试结果
用实施例1～2所得鲜花保鲜剂对康乃馨切花进行保鲜处理的各项测试结果如下表1所示。
表1.保鲜剂效果测试评级
编码 第一日 第二日 第三日 第四日 第五日 第六日 第七日
1 A A A A A A B
2 A A A A A B B
3 A A A A A A A
4 A A A B B B B
5 A A A A B B B
6 A A A B B B B
7 A A A B C D D
8 A A B C D D E
由表1结果可知，本发明提供的多用途鲜花保鲜剂能够较好的保持鲜花的保鲜度，保鲜效果优于乙醇，并明显优于无保鲜鲜花。
本发明提供一种多用途鲜花保鲜剂及其制备方法，本发明提供的鲜花保鲜剂具有较强的抑菌效果，护色增色效果显著，延缓鲜花衰老的效果显著。本发明的鲜花保鲜剂组分安全环保，不含有害化学成分，而且制备方法简单，使用时操作简单方便。本发明提供的鲜花保鲜剂可用于长途运输、切花瓶装培养、盆装鲜花养护等多种用途。
以上所揭露的仅为本发明较佳实施例而已，当然不能以此来限定本发明之权利范围，因此依本发明权利要求所作的等同变化，仍属本发明所涵盖的范围。

Claims (5)

1.一种多用途鲜花保鲜剂，其特征在于，所述鲜花保鲜剂含有6-苄氨基腺嘌呤和水杨酸。
2.根据权利要求1所述鲜花保鲜剂，其特征在于，所述鲜花保鲜剂包括苯甲酸，硫代硫酸铵，丁基羟基茴香醚，二丁基羟基甲苯，碳酸氢钠，乙氧基喹啉，山梨酸钾，双乙酸钠，乙酸钙，葡萄糖、蔗糖、硫酸铝钾、硫酸铝铵，抗坏血酸，6-苄氨基腺嘌呤，水杨酸，氯霉素。
3.根据权利要求2所述鲜花保鲜剂，其特征在于，所述鲜花保鲜剂按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份，硼砂50份。
4.根据权利要求2所述鲜花保鲜剂，其特征在于，所述鲜花保鲜剂按照如下质量份数比组成：苯甲酸5份，硫代硫酸铵2.5份，丁基羟基茴香醚1.8份，二丁基羟基甲苯3.12份，碳酸氢钠14.9份，乙氧基喹啉4.11份，山梨酸钾7.2份，双乙酸钠1.15份，乙酸钙6.54份，葡萄糖15份、蔗糖5份、硫酸铝钾50份、硫酸铝铵20份，抗坏血酸18.6份，6-苄氨基腺嘌呤7.5份，水杨酸2份，氯霉素3份，乙醇200份。
5.根据权利要求4所述鲜花保鲜剂，其特征在于，所述鲜花保鲜剂的制备方法如下：
步骤一、将水加热到50℃，加入苯甲酸、硫代硫酸铵、蔗糖、葡萄糖、丁基羟基茴香醚、二丁基羟基甲苯、碳酸氢钠、乙酸钙、山梨酸钾，搅拌均匀，搅拌速度为60转/分钟，搅拌时间为30分钟；
步骤二、将乙氧基喹啉，双乙酸钠，硫酸铝钾，硫酸铝，抗坏血酸，6-苄氨基腺嘌呤，水杨酸，氯霉素，乙醇加入到步骤一获得的混合液中搅拌，搅拌速度为30转/分钟，温度为25℃，搅拌2小时后降至室温。
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