CN108354007A - A kind of tangerine class fruit freshness preserving antibacterial film coating agent and its preparation method and application - Google Patents
A kind of tangerine class fruit freshness preserving antibacterial film coating agent and its preparation method and application Download PDFInfo
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- CN108354007A CN108354007A CN201711469620.XA CN201711469620A CN108354007A CN 108354007 A CN108354007 A CN 108354007A CN 201711469620 A CN201711469620 A CN 201711469620A CN 108354007 A CN108354007 A CN 108354007A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 66
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 44
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 35
- 239000007888 film coating Substances 0.000 title claims abstract description 34
- 238000009501 film coating Methods 0.000 title claims abstract description 34
- 241000675108 Citrus tangerina Species 0.000 title claims abstract 11
- 238000002360 preparation method Methods 0.000 title claims description 46
- 241000196324 Embryophyta Species 0.000 claims abstract description 65
- 238000000605 extraction Methods 0.000 claims abstract description 44
- 239000012530 fluid Substances 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 39
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 34
- 239000004033 plastic Substances 0.000 claims abstract description 30
- 229920003023 plastic Polymers 0.000 claims abstract description 30
- 241000132536 Cirsium Species 0.000 claims abstract description 26
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- MQIUGAXCHLFZKX-UHFFFAOYSA-N Di-n-octyl phthalate Chemical compound CCCCCCCCOC(=O)C1=CC=CC=C1C(=O)OCCCCCCCC MQIUGAXCHLFZKX-UHFFFAOYSA-N 0.000 claims abstract description 26
- 244000169544 Duchesnea indica Species 0.000 claims abstract description 25
- 238000002156 mixing Methods 0.000 claims abstract description 25
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 21
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 21
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 21
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 21
- 229920001206 natural gum Polymers 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 16
- JQCXWCOOWVGKMT-UHFFFAOYSA-N phthalic acid diheptyl ester Natural products CCCCCCCOC(=O)C1=CC=CC=C1C(=O)OCCCCCCC JQCXWCOOWVGKMT-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 48
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 40
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- 238000007654 immersion Methods 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 239000012634 fragment Substances 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
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- 238000004140 cleaning Methods 0.000 claims description 6
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- 230000000694 effects Effects 0.000 abstract description 14
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- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 9
- 239000002609 medium Substances 0.000 description 9
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
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- 239000011248 coating agent Substances 0.000 description 6
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- 238000004448 titration Methods 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 208000016261 weight loss Diseases 0.000 description 4
- 229920001817 Agar Polymers 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 238000007872 degassing Methods 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
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- 235000021022 fresh fruits Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000006408 oxalic acid Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000001759 Citrus maxima Nutrition 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
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- 239000000835 fiber Substances 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
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- 230000000452 restraining effect Effects 0.000 description 2
- 150000003384 small molecules Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001232787 Epiphragma Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
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- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003124 biologic agent Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
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- 239000001963 growth medium Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
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- 239000006210 lotion Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
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- 150000007949 saponins Chemical class 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
A kind of tangerine class fruit freshness preserving antibacterial film coating agent, the raw material composition of the following parts by weight of plastics：10 15 parts of pomelo peel zymotic fluid, 0.6 0.9 parts of potassium sorbate, 0.3 0.5 parts of di-n-octyl phthalate, 35 parts of natural gum, 12 parts of lac and 7 12 parts of plant extraction liquid, the plant extraction liquid are according to weight ratio by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae（0.5‑1）：（2‑3）：（1‑3）：It is made after 2 proportioning mixing extraction.A kind of Compositional type tangerine class fruit freshness preserving based on natural plant composition of the present invention, antibacterial film coating agent, ingredient is natural, non-toxic, has preferable expelling parasite, antibacterial, fresh-keeping and polishing effect, the fresh-keeping of tangerine class fruit, storage and shelf life can effectively be extended, healthy and safe property is high.
Description
Technical field
The present invention relates to postharvest technology of fruits and vegetables field, specifically a kind of pure natural tangerine prepared using biological agent
The antibacterial film coating agent and its preparation method and application of mandarin orange class fruit freshness preserving.
Background technology
Fresh fruit is easily putrid and deteriorated during picking, storage, processing, consumption, causes the huge wasting of resources
And economic loss.While rotting to lose, pathogenic microorganism also will produce a large amount of toxin, jeopardize people's health.According to incomplete
Statistics, there are about 10% ~ 20% fresh fruits to cause to rot due to microorganism for developed country, this ratio of developing country is then high
Up to 40% ~ 50%.Perishable about 1.16 hundred million tons of the characteristic fruit yield of China, loses about 25% ~ 30%, economic loss about 70,000,000,000 after adopting
Member.Therefore it needs to inhibit the growth and breeding of microorganism using antimicrobial antistaling agent during fruit storage, extends the storage of fruit
The Tibetan phase prevents it from losing rotten.
Currently, being transported for tangerine class fruit, being used in warehouse storage and shelf preservation process in the prior art
Fresh-keeping mode mainly have following three kinds：1, the mode of housing plastic film.Although this mode, which has, avoids fruit and the external world
The advantages that excessive contact prevents fruit by extraneous Bacteria destroyed, fruit itself moisture is kept to not easily run off, but its can cause it is huge
The wasting of resources and environmental disruption, and during tangerine class fruit shelf life, since outer packing will remove, fruit will cannot get
Lasting protection, easily dehydration are rotten.2, the outer mode for applying fruit wax.The tangerine class fruit that this mode obtains after handling, condition
Well, there is glossy gloss, water lock, fresh-keeping effect can be played.But avirulent fruit wax itself is expensive, processing cost
Height, on the market using more industrial chemistry ingredient is adulterated in more artificial fruit wax, easily caused after coating its internal chemical at
Point and infiltration of the pericarp surface farm chemical ingredients to fruit internal, be unfavorable for the health of human body.3, the outer mode for applying chemical preservative.
With science and technology progress and detection method constantly improve, some it is considered that safety chemical preservation antistaling agent there are cancers
Or potential carcinogenic, teratogenesis, mutagenic risk, it is larger to the injury of human body.
Research has shown that：Many plants all have restraining and sterilizing bacteria ability, therefore natural antiseptic agent of plant source source is very wide
It is general, it is currently known in the world and about there are more than 20,000 medicinal plants of the kind with restraining and sterilizing bacteria effect.《Chinese medicine dictionary》In include
4773 kinds of Chinese traditional herbs at least 2000 plant there is Antimicrobial preservative effect, their drug effect to define, safety has guarantor
Barrier has wide development and application values.
Therefore, developmental research a kind of natural biological that has drawn from, nontoxic, efficient, natural preserving fruit and vegetable utilizing plastics, for
Fruit it is fresh-keeping for it is actually necessary.
Invention content
The technical problem to be solved by the present invention is to：A kind of mainly Compositional type tangerine based on natural plant composition is provided
Class fruit freshness preserving, antibacterial film coating agent, ingredient is natural, non-toxic, has preferable expelling parasite, antibacterial, fresh-keeping and polishing effect, can
Effectively extend the fresh-keeping of tangerine class fruit, storage and shelf life, healthy and safe property is high.
The present invention is in order to solve the above technical problems, used technical solution is：A kind of tangerine class fruit freshness preserving antibacterial
Plastics, the raw material composition of the following parts by weight of the plastics：10-15 parts of pomelo peel zymotic fluid, potassium sorbate 0.6-0.9
Part, 0.3-0.5 parts of di-n-octyl phthalate is 3-5 parts gummy, 7-12 parts of 1-2 parts of lac and plant extraction liquid, the plant
Object extracting solution is according to weight ratio by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae（0.5-1）：（2-3）：（1-3）：2 proportioning mixing carries
It is made after taking.
In the plant extraction liquid, the weight proportion of each raw material is mock-strawberry：Desmodium：Setose thistle：Fructus Forsythiae is 0.8：1.4：
2：2.
A kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent, preparation process are as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 20%-30% be cut into fritter later, and
It is placed in the sodium chloride solution that mass concentration is 10%-15% and carries out immersion 1-2h, transposition is in adjusting microwave after taking-up in micro-wave oven
Power is 800-1000 W, carries out 100~150s of microwave treatment and then resulting material is put into crusher and is broken into slurries,
And by gained slurries transposition in fermentation tank, the pectase and grind slurries quality 0.5- of grind slurries quality 0.3-0.5% are added thereto
1.2% cellulase, and the water of 0.3-0.4 times of grind slurries quality is added, after mixing well, ferment under the conditions of 20 ~ 25 DEG C
20-48h squeezes gained fermentate, is filtered and destroy the enzyme treatment is to get pomelo peel zymotic fluid later, spare；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 10-20 times of its quality carries out immersion 30-40min, later, refluxing extraction is carried out under ultrasonic wave subsidiary conditions
1-2h takes the fraction between 55-90 DEG C, obtains plant component A, spare；
Step 3: taking mock-strawberry made from step 1 and desmodium, teds after being 20%-25% to its water content, be cut under sunlight
Grain size is the fragment of 0.4-0.8cm, later, fragment is placed in progress immersion treatment 1-2h in treatment fluid, is put into after taking-up broken
It is broken into slurry in machine, then, the ethanol solution of 1.2-1.5 times of its quality is added thereto, after being thoroughly mixed, to gained
Product squeezed, is filtered and discoloration processing, and plant component B is obtained, spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac, are heated to 60-70 DEG C, after the two is sufficiently mixed, are added thereto
Under constant agitation, then step 1 is added in pomelo peel zymotic fluid prepared by above-mentioned steps thereto）The O-phthalic weighed
Sour di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, it is de- to carry out ultrasound to gained mixture
Gas is to get finished product plastics.
Further, in step 2 and step 3, the mass concentration of the ethanol solution is 97%.
Further, in step 3, the mass concentration of Vc is 0.08-0.13%, the quality of NaOH in the treatment fluid
A concentration of 8%-12%.
A kind of application method of tangerine class fruit freshness preserving antibacterial film coating agent, its quality 1- is added into the plastics
2 times of water sprays or is immersed in the pericarp surface of tangerine class fruit after mixing.
Advantageous effect：
（1）, a kind of pure natural tangerine class fruit freshness preserving antibacterial film coating agent for preparing of the present invention, curtain coating can be coated in pericarp
Surface, to tangerine class fruit play expelling parasite, it is antibacterial, disinfection, fresh-keeping and glazing effect.Snake in Compositional type antibacterial film coating agent
Traditional Chinese medicine ingredients such as the certain kind of berries, desmodium, setose thistle and Fructus Forsythiae and containing there are many saponin(e, flavone compound, hesperidine and aromatic oil
Pomelo peel zymotic fluid finished product is natural, asepsis environment-protecting, and pericarp good biocompatibility, and with preferable antibacterial, sterilization and expelling parasite
Effect, safety is good, anti-bacterial refreshing significant effect.Natural plant composition in plastics and potassium sorbate, plasticizer neighbour benzene two
Formic acid di-n-octyl, with after lac coordinated, multicomponent synergistic effect can be attached to fruit surface, form biology natural gum
The fresh separation layer of quality guarantee, effectively avoids the immersion of external pollutant and bacterium, inhibits the aerobic respiration of fruit, preferable to play
Antibacterial, fresh-keeping and bacteriostasis, extend the fresh-keeping of tangerine class fruit, storage and shelf life, and healthy and safe property is high.Meanwhile this Shen
Tangerine class fruit freshness preserving please is preferable with antibacterial film coating agent lipophile, can be with the internal tangerine class fruit with oily matter
Preferable fitting occurs for pericarp, and adhesion is good, enhances the glossy glossiness of fruit surface, the small molecule orange peel in traditional Chinese medicine ingredients
The substances such as glucoside can even infiltrate through inside the pericarp of tangerine class fruit, increase fruited fragrance.And big point in traditional Chinese medicine ingredients
Sub- antibacterial material is then deposited in the surface of formed film, plays the role of preferable antibacterial and protective.
（2）, the antibacterial film coating agent for preparing of the present invention, containing there are many antibacterial, oxidation resistant active bio ingredient, resistance is wet, suppression
Bacterium effect is good.Safe and non-toxic compared with chemical preservative, stability is good, meets the safe and healthy fruit fresh-keeping of modern and adds
Add agent to need, there is wide development prospect.Anti-corrosive fresh-keeping activity examination is carried out to the antibacterial film coating agent obtained by the present invention
It tests and shows：It compares conventional chemical antistaling agent, and preservation and antisepsis time lengthening 20%-35%, fresh-keeping effect are notable.
（3）, antibacterial film coating agent provided by the invention preparation method, method itself is easy to operate, and process conditions are mild, medicine
It is high with components utilising rate.In the preparation process of pomelo peel zymotic fluid, sterilization, soaking sterilization suction are tedded by being carried out to pomelo peel
Water, microwave treatment and fermentation and etc., effective pharmaceutical component in shaddock chrotoplast can be made to break through the constraint of cell wall, with water
Divide and enters in subsequent zymotic fluid.And the fermentation process in step, the ingredients such as crude fibre, the fructose in pomelo peel ingredient can be made
A degree of hydrolysis is obtained, the polysaccharide of small molecule or tiny free matter fibre composition are converted to, to be compounded for plastics
When, the medicinal ingredient in the traditional Chinese medicine ingredients such as the glossy ingredient of the colloids such as natural gum, lac and mock-strawberry, desmodium, setose thistle and Fructus Forsythiae carries
For the carrier of attachment, and then medicinal ingredient is made to be uniformly distributed in planar, contacted to greatest extent with pericarp or the external world, played wide
General fungistatic effect, while pomelo peel zymotic fluid itself contains aromatic compounds, smell is pleasant, and itself is in faint yellow, tree
Glue, lac ingredient are attached to carrier surface, can effectively reduce its usage amount, and play wax-like glazing, hyperchromic effect.
（4）, the present invention by the extraction operation of multi-step, remain mock-strawberry, desmodium, setose thistle and Fructus Forsythiae to greatest extent
In effective pharmaceutical component, avoid its destroy and be lost in.
Specific implementation mode
With reference to specific embodiment, the present invention is furture elucidated.Following embodiment is interpreted as being merely to illustrate this hair
It is bright rather than limit the scope of the invention.After having read the content of the invention recorded, those skilled in the art can be with
Various modifications or change are done to the present invention, these equivalence changes and modification equally fall into model defined by the claims in the present invention
It encloses.
A kind of tangerine class fruit freshness preserving antibacterial film coating agent, the raw material composition of the following parts by weight of the plastics：Shaddock
10-15 parts of sub- skin zymotic fluid, 0.6-0.9 parts of potassium sorbate, 0.3-0.5 parts of di-n-octyl phthalate is 3-5 parts gummy, purple
7-12 parts of 1-2 parts of glue and plant extraction liquid, the plant extraction liquid is by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae according to weight ratio
For（0.5-1）：（2-3）：（1-3）：It is made after 2 proportioning mixing extraction.
In the plant extraction liquid, the weight proportion of each raw material is mock-strawberry：Desmodium：Setose thistle：Fructus Forsythiae is 0.8：1.4：
2：2.
A kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent, preparation process are as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 20%-30% be cut into fritter later, and
It is placed in the sodium chloride solution that mass concentration is 10%-15% and carries out immersion 1-2h, transposition is in adjusting microwave after taking-up in micro-wave oven
Power is 800-1000 W, carries out 100~150s of microwave treatment and then resulting material is put into crusher and is broken into slurries,
And by gained slurries transposition in fermentation tank, the pectase and grind slurries quality 0.5- of grind slurries quality 0.3-0.5% are added thereto
1.2% cellulase, and the water of 0.3-0.4 times of grind slurries quality is added, after mixing well, ferment under the conditions of 20 ~ 25 DEG C
20-48h squeezes gained fermentate, is filtered and destroy the enzyme treatment is to get pomelo peel zymotic fluid later, spare；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 10-20 times of its quality carries out immersion 30-40min, later, refluxing extraction is carried out under ultrasonic wave subsidiary conditions
1-2h takes the fraction between 55-90 DEG C, obtains plant component A, spare；
Step 3: taking mock-strawberry made from step 1 and desmodium, teds after being 20%-25% to its water content, be cut under sunlight
Grain size is the fragment of 0.4-0.8cm, later, fragment is placed in progress immersion treatment 1-2h in treatment fluid, is put into after taking-up broken
It is broken into slurry in machine, then, the ethanol solution of 1.2-1.5 times of its quality is added thereto, after being thoroughly mixed, to gained
Product squeezed, is filtered and discoloration processing, and plant component B is obtained, spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac, are heated to 60-70 DEG C, after the two is sufficiently mixed, are added thereto
Under constant agitation, then step 1 is added in pomelo peel zymotic fluid prepared by above-mentioned steps thereto）The O-phthalic weighed
Sour di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, it is de- to carry out ultrasound to gained mixture
Gas is to get finished product plastics.
Further, in step 2 and step 3, the mass concentration of the ethanol solution is 97%.
Further, in step 3, the mass concentration of Vc is 0.08-0.13%, the quality of NaOH in the treatment fluid
A concentration of 8%-12%.
A kind of application method of tangerine class fruit freshness preserving antibacterial film coating agent, its quality 1- is added into the plastics
2 times of water sprays or is immersed in the pericarp surface of tangerine class fruit after mixing.
Embodiment 1
A kind of tangerine class fruit freshness preserving antibacterial film coating agent, the raw material composition of the following parts by weight of the plastics：Pomelo peel
15 parts of zymotic fluid, 0.6 part of potassium sorbate, 0.5 part of di-n-octyl phthalate, 3 parts of natural gum, 2 parts of lac and plant extraction liquid 7
Part, the plant extraction liquid is 1 according to weight ratio by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae：3：1：2 proportioning mixing extraction
After be made.
A kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent, preparation process are as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 30%, later, be cut into fritter, be placed in
Immersion 2h is carried out in the sodium chloride solution that mass concentration is 10%, transposition is 800 in adjusting microwave power in micro-wave oven after taking-up
W carries out microwave treatment 150s and then resulting material is put into crusher and is broken into slurries, and by gained slurries transposition in hair
In fermentation tank, the cellulase of the pectase and grind slurries quality 0.5% of grind slurries quality 0.5% is added thereto, and grind slurries quality is added
0.4 times of water after mixing well, carries out fermentation 20h under the conditions of 20 DEG C, later, gained fermentate is squeezed, filter and
Destroy the enzyme treatment is spare to get pomelo peel zymotic fluid；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 10 times of its quality carries out immersion 40min, later, refluxing extraction 2h is carried out under ultrasonic wave subsidiary conditions, is taken
Fraction between 55-90 DEG C obtains plant component A, spare；
Step 3: take mock-strawberry made from step 1 and desmodium, tedded under sunlight be 20% to its water content after, be cut into grain size
For the fragment of 0.8cm, later, it is to be carried out in the treatment fluid that 0.13%, NaOH mass concentrations are 8% that fragment, which is placed in Vc mass concentrations,
Immersion treatment 1h is put into crusher after taking-up and is broken into slurry, then, the ethanol solution of 1.5 times of its quality is added thereto,
After being thoroughly mixed, products therefrom is squeezed, is filtered and discoloration processing, plant component B is obtained, it is spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac are heated to 60 DEG C, after the two is sufficiently mixed, are added thereto
The pomelo peel zymotic fluid of step preparation is stated, under constant agitation, then step 1 is added thereto）The phthalic acid weighed
Di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, ultrasonic degassing is carried out to gained mixture,
Get product plastics.
Embodiment 2
A kind of tangerine class fruit freshness preserving antibacterial film coating agent, the raw material composition of the following parts by weight of the plastics：Pomelo peel
10 parts of zymotic fluid, 0.8 part of potassium sorbate, 0.4 part of di-n-octyl phthalate, 4 parts of natural gum, 1.5 parts of lac and plant extract
10 parts of liquid, mock-strawberry in the plant extraction liquid：Desmodium：Setose thistle：Fructus Forsythiae is 0.8：1.4：2：2.
A kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent, preparation process are as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 25%, later, be cut into fritter, be placed in
Immersion 2h is carried out in the sodium chloride solution that mass concentration is 12%, transposition is 900 in adjusting microwave power in micro-wave oven after taking-up
W carries out microwave treatment 120s and then resulting material is put into crusher and is broken into slurries, and by gained slurries transposition in hair
In fermentation tank, the cellulase of the pectase and grind slurries quality 0.8% of grind slurries quality 0.4% is added thereto, and grind slurries quality is added
0.35 times of water after mixing well, carries out fermentation 35h under the conditions of 23 DEG C, later, is squeezed, is filtered to gained fermentate
It is spare with destroy the enzyme treatment to get pomelo peel zymotic fluid；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 15 times of its quality carries out immersion 35min, later, refluxing extraction 1.5h is carried out under ultrasonic wave subsidiary conditions,
The fraction between 55-90 DEG C is taken, plant component A is obtained, it is spare；
Step 3: take mock-strawberry made from step 1 and desmodium, tedded under sunlight be 22% to its water content after, be cut into grain size
For the fragment of 0.5cm, later, it is to be carried out in the treatment fluid that 0.1%, NaOH mass concentrations are 10% that fragment, which is placed in Vc mass concentrations,
Immersion treatment 1.5h is put into crusher after taking-up and is broken into slurry, and then, the ethyl alcohol that 1.4 times of its quality is added thereto is molten
Liquid after being thoroughly mixed, squeezes products therefrom, is filtered and discoloration processing, obtains plant component B, spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac are heated to 67 DEG C, after the two is sufficiently mixed, are added thereto
The pomelo peel zymotic fluid of step preparation is stated, under constant agitation, then step 1 is added thereto）The phthalic acid weighed
Di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, ultrasonic degassing is carried out to gained mixture,
Get product plastics.
Embodiment 3
A kind of tangerine class fruit freshness preserving antibacterial film coating agent, the raw material composition of the following parts by weight of the plastics：Pomelo peel
10 parts of zymotic fluid, 0.9 part of potassium sorbate, 0.3 part of di-n-octyl phthalate, 5 parts of natural gum, 1 part of lac and plant extraction liquid
12 parts, the plant extraction liquid is 0.5 according to weight ratio by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae： 2：3：2 proportioning mixing
It is made after extraction.
A kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent, preparation process are as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 20%, later, be cut into fritter, be placed in
Immersion 1h is carried out in the sodium chloride solution that mass concentration is 15%, transposition is 1000 in adjusting microwave power in micro-wave oven after taking-up
W carries out microwave treatment 100s and then resulting material is put into crusher and is broken into slurries, and by gained slurries transposition in hair
In fermentation tank, the cellulase of the pectase and grind slurries quality 1.2% of grind slurries quality 0.3% is added thereto, and grind slurries quality is added
0.3 times of water after mixing well, carries out fermentation 48h under the conditions of 25 DEG C, later, gained fermentate is squeezed, filter and
Destroy the enzyme treatment is spare to get pomelo peel zymotic fluid；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 20 times of its quality carries out immersion 30min, later, refluxing extraction 1h is carried out under ultrasonic wave subsidiary conditions, is taken
Fraction between 55-90 DEG C obtains plant component A, spare；
Step 3: take mock-strawberry made from step 1 and desmodium, tedded under sunlight be 25% to its water content after, be cut into grain size
For the fragment of 0.4cm, later, by fragment be placed in Vc mass concentrations be in the treatment fluid that 0.08%, NaOH mass concentrations are 12% into
Row immersion treatment 2h, is put into crusher after taking-up and is broken into slurry, and then, the ethyl alcohol that 1.2 times of its quality is added thereto is molten
Liquid after being thoroughly mixed, squeezes products therefrom, is filtered and discoloration processing, obtains plant component B, spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac are heated to 70 DEG C, after the two is sufficiently mixed, are added thereto
The pomelo peel zymotic fluid of step preparation is stated, under constant agitation, then step 1 is added thereto）The phthalic acid weighed
Di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, ultrasonic degassing is carried out to gained mixture,
Get product plastics.
The effect of tangerine class fruit freshness preserving is carried out to the antibacterial film coating agent prepared by the present invention below by specific experiment
Experiment.
Tangerine class fruit freshness preserving evaluation experimental：
1. experiment material, reagent and instrument
1.1 experiment material
Mock-strawberry, desmodium, setose thistle, Fructus Forsythiae are picked in Henan west area；Food-grade potassium sorbate；The pericarp of commercially available fresh grapefruit；
Plasticizer phthalic acid di-n-octyl；Natural gum；Lac；Orange；Tangerine orange；Grape fruit.
1.2 experiment reagent
1.3 laboratory apparatus
Other instruments are laboratory commonly used equipment.
2. experimental method
The processing of 2.1 tangerine class fruit
Fresh orange, tangerine orange and the grape fruit that fresh, full, size is uniform, has no mechanical damage are chosen, and is randomly divided into 5 groups, often
Group includes three of the above fruit.This 5 groups of fruit are subjected to coating problems（1 group：Plastics prepared by coating embodiment 1 add it
The water that 1.5 times of quality fresh-keeping film-coating liquid obtained after evenly mixing；2 groups：Plastics prepared by coating embodiment 2 add its matter
The water of 1.5 times of amount fresh-keeping film-coating liquid obtained after evenly mixing；3 groups：Plastics prepared by coating embodiment 3 add its quality
1.5 times of water fresh-keeping film-coating liquid obtained after evenly mixing；4 groups：Coat commercially available chemical preservative, 5 groups：Sterile water is coated,
Make negative control）.Above-mentioned fruit is impregnated into 30s in coating liquid, waits for that fruit and vegetable surfaces fully infiltrate and is placed on room temperature and drains, then
It is fitted into the polybag of punching in room temperature preservation.
The measurement of 2.2 physical and chemical indexes
2.2.1 the measurement of weight-loss ratio
The variation of results of regular determination fruit weight.Weight-loss ratio is calculated, on the basis of the average weight of fruit, with weightless percentage table
Show weight-loss ratio.As a result：
2.2.2 the measurement of VC contents
Leaching dry doubling wipes its surface moisture content away with gauze after fresh fruit is cleaned, and accurately weighs 20 g, is cut into fragment and is placed in homogenate
In machine, about 60 mL2% oxalic acid solutions are added, stir into homogenate.Homogenate is poured into 100mL volumetric flasks, is washed with 2% oxalic acid solution
Wash homogenizer for several times, washing lotion is transferred in volumetric flask, is finally diluted to scale.It is filtered, is discarded initially with fast grade filter paper after mixing
The filtrate filtered out.It draws filtrate 5-10mL to be put into conical flask, quickly be dripped with calibrated 2,6- dichloropheno-lindophenols immediately
It is fixed.Entire titration process must not exceed 2 min.Make blank control with 2% oxalic acid solution simultaneously, writes down each titration respectively and disappeared
The volume of the dye solution of consumption（mL）.
Calculation formula：
VAFor the average ml for the 2,6- dichloropheno-lindophenols that titration sample is consumed；
The average ml for the 2,6- dichloropheno-lindophenols that VB is consumed for titration blank control；
C is total ml of sample；Samples taken ml when D is titration；
W is the quality of tested sample；
T is 1 milliliter of standard 2, and the specific number of the suitable vitamin C milligram number of 6- dichloropheno-lindophenol solution, T is mg/mL.
Tangerine class fruit antibacterial evaluation experimental：
It is tested according to GB antibiotic properties, experimental index is Escherichia coli, staphylococcus aureus.
After acting on a period of time with a certain amount of bacteria suspension by the way that the tangerine class fruit of plastics will be coated with, then to bacterium colony into
Row counts.The grouping of experimental subjects is consistent with fresh-keeping evaluation experimental.
Each test organisms is separately cultured by Zengjing Granule and scribing line, chooses single colonies typical inoculation ordinary nutrient agar
Medium slant, Escherichia coli and staphylococcus aureus agar medium inclined-plane, 37 DEG C of cultures are for 24 hours.
It is prepared by culture medium：Peptone is dissolved in distilled water, heating is stirred dissolving, fluid nutrient medium is made, then
Fluid nutrient medium is added in a certain amount of agar, solid medium, wherein peptone and distilled water used is made in heating stirring
All pass through 120 DEG C of high-temp steam sterilizings to handle.
Operating process：A certain amount of Fresh bacterial is taken from solid medium with oese, fluid nutrient medium is added, then
Fluid nutrient medium is done into 10 times of dilutions with distilled water, the diluted concentration of Escherichia coli is 2.5 × 106cfu/mL, golden yellow grape
Coccus diluted concentration is 8.9 × 106cfu/mL；It takes the above-mentioned bacterium solution of 1mL to be added dropwise on the surface of five groups of fruits respectively, is covered with sterilizing
Epiphragma is covered on five groups of fruits, and under conditions of 37 DEG C, humidity are more than 90%, culture for 24 hours, is cleaned repeatedly with 24mL eluents
Cover film and five groups of preservative films, then take 0.2mL eluents instill solid agar medium on, under the conditions of 37 DEG C cultivate 1~
Then 48h carries out count plate, measure viable bacteria number.Its antibiotic rate is calculated, the results are shown in table below.
Influence to Escherichia coli anti-microbial property
Influence to staphylococcus aureus anti-microbial property
Conclusion (of pressure testing)：By above-mentioned experiment it is found that antibacterial film coating agent prepared by the application contains in antibacterial, antibacterial and weight-loss ratio, VC
In multiple fresh-keeping indexs such as amount, it is superior to conventional commercially available chemical preservative.And its function and effect stabilization that has no toxic side effect, safety
Reliability is high.
Claims (6)
1. a kind of tangerine class fruit freshness preserving antibacterial film coating agent, it is characterised in that：The plastics are by following parts by weight
Raw material forms：10-15 parts of pomelo peel zymotic fluid, 0.6-0.9 parts of potassium sorbate, 0.3-0.5 parts of di-n-octyl phthalate, tree
7-12 parts of 3-5 parts of glue, 1-2 parts of lac and plant extraction liquid, the plant extraction liquid is by mock-strawberry, desmodium, setose thistle and Fructus Forsythiae
It is according to weight ratio（0.5-1）：（2-3）：（1-3）：It is made after 2 proportioning mixing extraction.
2. a kind of tangerine class fruit freshness preserving antibacterial film coating agent according to claim 1, it is characterised in that：The plant
In extracting solution, the weight proportion of each raw material is mock-strawberry：Desmodium：Setose thistle：Fructus Forsythiae is 0.8：1.4：2：2.
3. a kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent according to claim 1, which is characterized in that
Preparation process is as follows：
（1）The preparation of pomelo peel zymotic fluid
Take fresh grapefruit skin be placed under sunlight tedded to its water content be 20%-30% be cut into fritter later, and
It is placed in the sodium chloride solution that mass concentration is 10%-15% and carries out immersion 1-2h, transposition is in adjusting microwave after taking-up in micro-wave oven
Power is 800-1000 W, carries out 100~150s of microwave treatment and then resulting material is put into crusher and is broken into slurries,
And by gained slurries transposition in fermentation tank, the pectase and grind slurries quality 0.5- of grind slurries quality 0.3-0.5% are added thereto
1.2% cellulase, and the water of 0.3-0.4 times of grind slurries quality is added, after mixing well, ferment under the conditions of 20 ~ 25 DEG C
20-48h squeezes gained fermentate, is filtered and destroy the enzyme treatment is to get pomelo peel zymotic fluid later, spare；
（2）The preparation of plant extraction liquid
Step 1: according to above-mentioned parts by weight, fresh mock-strawberry, desmodium, setose thistle and Fructus Forsythiae cleaning, cool solid carbon dioxide are taken respectively, it is spare；
Step 2: taking Fructus Forsythiae made from step 1 and setose thistle to be put into crusher is broken into slurry, later, add into gained slurry
The ethanol solution for entering 10-20 times of its quality carries out immersion 30-40min, later, refluxing extraction is carried out under ultrasonic wave subsidiary conditions
1-2h takes the fraction between 55-90 DEG C, obtains plant component A, spare；
Step 3: taking mock-strawberry made from step 1 and desmodium, teds after being 20%-25% to its water content, be cut under sunlight
Grain size is the fragment of 0.4-0.8cm, later, fragment is placed in progress immersion treatment 1-2h in treatment fluid, is put into after taking-up broken
It is broken into slurry in machine, then, the ethanol solution of 1.2-1.5 times of its quality is added thereto, after being thoroughly mixed, to gained
Product squeezed, is filtered and discoloration processing, and plant component B is obtained, spare；
Step 4: plant component A made from step 2 and step 3 and plant component B are mixed to get plant extraction liquid,
It is spare；
（3）The preparation of plastics
Step 1）, according to above-mentioned parts by weight, weigh potassium sorbate, di-n-octyl phthalate, natural gum and lac respectively, it is standby
With；
Step 2）, take step 1）It weighs potassium sorbate to be added in the plant extraction liquid of above-mentioned steps preparation, be thoroughly mixed
Afterwards, spare；
Step 3）, take step 1）The natural gum weighed and lac, are heated to 60-70 DEG C, after the two is sufficiently mixed, are added thereto
Under constant agitation, then step 1 is added in pomelo peel zymotic fluid prepared by above-mentioned steps thereto）The O-phthalic weighed
Sour di-n-octyl carries out repeated ultrasonic dispersion and stewing process after mixing, later, it is de- to carry out ultrasound to gained mixture
Gas is to get finished product plastics.
4. a kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent according to claim 3, it is characterised in that：
In step 2 and step 3, the mass concentration of the ethanol solution is 97%.
5. a kind of preparation method of tangerine class fruit freshness preserving antibacterial film coating agent according to claim 3, it is characterised in that：
In step 3, the mass concentration of Vc is 0.08-0.13% in the treatment fluid, and the mass concentration of NaOH is 8%-12%.
6. a kind of application method of tangerine class fruit freshness preserving antibacterial film coating agent according to claim 1, it is characterised in that：
The water of 1-2 times of its quality is added into the plastics, after mixing, sprays or be immersed in the pericarp table of tangerine class fruit
Face.
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