CN108576211B - Copper-doped carbon nano coating fruit preservative and preparation method and application thereof - Google Patents
Copper-doped carbon nano coating fruit preservative and preparation method and application thereof Download PDFInfo
- Publication number
- CN108576211B CN108576211B CN201810444738.5A CN201810444738A CN108576211B CN 108576211 B CN108576211 B CN 108576211B CN 201810444738 A CN201810444738 A CN 201810444738A CN 108576211 B CN108576211 B CN 108576211B
- Authority
- CN
- China
- Prior art keywords
- copper
- doped carbon
- carbon nano
- film
- preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a copper-doped carbon nano coating fruit preservative and a preparation method and application thereof2[Cu(EDTA)]The carbon source and the doped metal which are doped with the metal carbon nano material are converted into the copper-doped carbon nano material with the copper coordination and the graphite structure after thermal decomposition treatment. The copper-doped carbon nanomaterial can prevent the transmission of film-forming substances and block the respiratory system and the electronic transmission system of the film-forming substances, thereby effectively killing bacteria; meanwhile, the oxidation-reduction action of Cu (II), Cu (I) and Cu (0) and the synergistic sterilization action with nano silver prevent the occurrence of rottenness. The coating preservative reduces the loss of water in the fruits, inhibits the gas exchange between the inside and the outside of the fruits, forms a microenvironment with high concentration of carbon dioxide and low oxygen in the inside, reduces the respiration in the body, maintains the metabolic activity of cells, and plays a better role in keeping the fruits fresh.
Description
Technical Field
The invention belongs to the technical field of chemical industry, and particularly relates to a copper-doped carbon nano film fruit preservative as well as a preparation method and application thereof.
Background
The film coating technology is to coat a layer of extremely thin film on the surface of the fruits and vegetables so as to inhibit the respiration of the fruits and vegetables, prevent the water loss of the fruits and vegetables, prevent the external oxygen from generating oxidation with the internal components of the fruits and vegetables, improve the mechanical damage resistance and the pathogenic bacteria infection resistance of the fruits and vegetables, protect the nutritional components, color, fragrance, taste and shape of the fruits and vegetables and prolong the shelf life of the fruits and vegetables. The success of film coating preservation mainly depends on the selection of films, different film materials have different preservation performances, and the preservation effects of the same film material on different fruit and vegetable varieties are not always the same, so the research of film coating preservation mainly focuses on the aspects of optimizing the film material performance, developing novel film coating materials and the like for a long time. With the improvement of living standard and the change of living mode and consumption concept, people pay more attention to the safety and environmental friendliness of food, so that the search for safe, natural and degradable fresh-keeping materials has become a research hotspot in recent years.
The konjac glucomannan is rich in glucomannan, is a high-molecular polysaccharide formed by connecting glucose and mannose by beta-1, 4 glycosidic bonds, is easy to dissolve in water to form a gelatinous solution, has high viscosity and good stability and film forming property, is suitable to be used as a matrix for coating and fresh-keeping, and simultaneously has the capability of inhibiting pericarp browning and microbial growth. The single film directly made of konjac glucomannan has many defects, such as low strength of preservative film, poor antibacterial ability, high moisture absorption and the like, and the necessary treatment is needed to improve the preservative film performance.
The nano material shows obvious advantages in the aspect of antibiosis due to the higher specific surface area and enhanced biological activity. The carbon nano material has the characteristics of wider absorption spectrum, higher absorption coefficient, no toxicity, stable chemical property, rich raw materials, simple preparation method and the like, and the carboxyl and hydroxyl on the surface ensure good water solubility and biocompatibility. Na with saturated schiff base planar structure2[Cu(EDTA)]Is an excellent raw material of a doped metal carbon nano material, simultaneously provides carbon and metal, is assisted by ascorbic acid, can provide a carbon source and can also be used as a copper reducing agent, after thermal decomposition treatment, the structure is converted into a copper-doped carbon nano material with graphite by a saturated Schiff base planar structure, and a strong oxidizing hydroxyl radical is generated on the surfaceOH can decompose most organic pollutants, bacteria and fungi into CO2And H2O and the like. The nano material and nano silver have more obvious synergistic bactericidal action, and simultaneously, the nano material can be combined with konjac glucomannan and sodium alginate due to good water solubility and biocompatibility of the material, so that a composite coating film with mechanical property and air permeability superior to those of single konjac glucomannan is obtained.
The invention utilizes safe, nontoxic and easy-to-wash konjac glucomannan and sodium alginate as well as copper-doped carbon nano-materials and nano-silver which can inhibit various mold and bacteria from breeding and have good inhibition effect in the fruit rotting process as raw materials to prepare the composite film-coated fruit preservative which is used for the fruit preservative, thereby providing the copper-doped carbon nano-film fruit preservative and the preparation method thereof.
Disclosure of Invention
In view of the above, the present invention utilizes Na having a saturated Schiff base planar structure2[Cu(EDTA)]The carbon source and the doped metal which are doped with the metal carbon nano material are converted into the copper-doped carbon nano material with the copper coordination and the graphite structure after thermal decomposition treatment; meanwhile, the coating fruit preservative is prepared by utilizing the strong catalytic action and the high-efficiency antibacterial activity of the copper-doped carbon nano material and the nano silver, taking the copper-doped carbon nano material as a main raw material and combining the nano silver, the konjac glucomannan, the sodium alginate and the glycerol.
In order to achieve the purpose, the invention adopts the following technical scheme:
a copper-doped carbon nano coating fruit preservative comprises the following raw materials:
sodium alginate 0.5-1 part
0.5-1 part of konjac glucomannan
0.5-1 part of carrageenan
5-10 parts of glycerol
0.01 to 0.05 portion of nano silver
0.1-0.5 part of copper-doped carbon nano material
500 portions of distilled water and 1000 portions of distilled water.
Preferably, the copper-doped carbon nano coating fruit preservative comprises the following raw materials:
sodium alginate 0.8-1 part
0.8-1 part of konjac glucomannan
0.8-1 part of carrageenan
7-8 parts of glycerol
0.02-0.04 part of nano-silver
0.2 to 0.4 portion of copper-doped carbon nano material
600 portions and 800 portions of distilled water.
Preferably, the preparation method of the nano silver comprises the following steps: taking 10-50mL of 0.01mol/L silver nitrate solution, adding 10-50mL of 0.5mol/L polyvinylpyrrolidone, stirring in ice-water bath, adding 15-50mL of 0.01mol/L sodium citrate, and dropwise adding NaBH with the concentration of 0.1mol/L41.6-8mL, stirring for reaction all the time during the dripping process, and finishing the reaction when the solution is golden yellow.
Preferably, the preparation method of the copper-doped carbon nanomaterial comprises the following steps: taking 1.6-2.0g of Na2[Cu(EDTA)]Mixing with 0.1-0.3g ascorbic acid, placing in corundum boat with cover, calcining in high temperature tube furnace at 300 deg.C for 2-3h, grinding black product, dissolving in 100mL deionized water, performing ultrasonic treatment for 20-30min, centrifuging black suspension at 15000rpm for 15-20min, and filtering supernatant with 0.22 μm filter membrane; and (3) drying the filtrate in a vacuum drying oven at 60 ℃ for 24 hours to obtain the copper-doped carbon nano material.
A preparation method of a copper-doped carbon nano coating fruit preservative comprises the following steps:
1) weighing the raw materials respectively for later use;
2) adding the sodium alginate, the konjac glucomannan and the carrageenan weighed in the step 1) into distilled water, heating and stirring at 60 ℃ to dissolve for 6-8h, adding the film coating auxiliary agent glycerol, the nano silver and the copper-doped carbon nano material, and stirring to room temperature to obtain the copper-doped carbon nano film-coated fruit preservative.
The application of the copper-doped carbon nano film-coated fruit preservative prepared by the preparation method of the copper-doped carbon nano film-coated fruit preservative in fruit preservation is characterized in that fruits are immersed in the prepared copper-doped carbon nano film-coated fruit preservative for 30-60s, and then the fruits are fished out and naturally dried, so that a layer of preservative film is formed on the surfaces of the fruits.
Preferably, the fruit comprises citrus, banana, lychee and mango.
The invention has the beneficial effects that:
1. the copper-doped carbon nano material is applied to the film-coated fruit preservative for the first time, and the film-coated fruit preservative prepared by combining nano silver, konjac glucomannan and sodium alginate can enable strong oxidative hydroxyl radical OH generated by the copper-doped carbon nano material to penetrate through cell walls of bacteria and enter thalli under the irradiation of visible light, so that the transmission of film-forming substances is prevented, and a respiratory system and an electronic transmission system of the bacteria are blocked, thereby effectively killing the bacteria.
2. The redox action of Cu (II), Cu (I) and Cu (0) in the copper-doped carbon nano material and the synergistic bactericidal action with nano silver ensure that the copper-doped carbon nano material has good bacteriostatic property, prevents pathogenic bacteria microorganisms from being damaged and prevents rotten.
3. The coating preservative reduces the loss of water in the fruits, maintains the swelling pressure of cells and keeps higher hardness and texture; the film coating preservative can form a film on the exterior of fruits and vegetables, so that gas exchange between the interior and the exterior of the fruits is inhibited, a microenvironment with high carbon dioxide concentration and low oxygen in the interior is formed, the respiration effect in the body is reduced, the metabolic activity of cells is maintained, and a better fruit preservation effect is achieved.
4. The copper-doped carbon nano material, the nano silver, the konjac glucomannan and the sodium alginate have good water solubility, so that the advantages of the product in the aspects of safety and easiness in cleaning are outstanding.
Detailed Description
The invention is further illustrated with reference to the following examples, without limiting the scope of the invention thereto.
Example 1: nano coating fruit fresh-keeping agent for fresh-keeping of citrus
1. Preparation of copper-doped carbon nanomaterials (Cu-CDs): 1.6-2.0gNa2[Cu(EDTA)]And 0.1-0.3g of ascorbic acid, uniformly mixing, placing in a corundum boat with a cover, roasting in a high-temperature tube furnace at 300 ℃ for 2-3h, grinding a black product after roasting is finished, dissolving in 100mL of deionized water, and carrying out ultrasonic treatment for 20-30 min. Then suspending the black colorCentrifuging the solution at 15000rpm for 15-20min, and filtering the supernatant with 0.22 μm filter membrane. And (3) drying the filtrate in a vacuum drying oven at 60 ℃ for 24 hours to obtain the copper-doped carbon nano material.
2. Preparation of nano silver (AgNPs): adding 10-50mL (0.01mol/L) of silver nitrate solution into a 25mL round-bottom flask containing magnetons, then adding 10-50mL (0.5mol/L) of polyvinylpyrrolidone (PVP), stirring in an ice-water bath, then adding 15-50mL (0.01mol/L) of sodium citrate, and then adding 1.6-8mL of NaBH with the concentration of 0.1mol/L dropwise4And stirring for reaction in the dripping process, and finishing the reaction when the solution is golden yellow.
3. Preparing a copper-containing doped carbon nano coating preservative (Cu-CDs-TM): respectively weighing 0.5-1.0g of sodium alginate, 0.5-1.0g of konjac glucomannan and 0.5-1.0g of carrageenan, adding 500-1000mL of distilled water, heating and stirring at 60 ℃ to dissolve for 6-8h, adding 5-10mL of glycerol, 0.01-0.05g of nano silver and 0.1-0.5g of copper-doped carbon nano material as a coating auxiliary agent, heating and stirring with distilled water uniformly to a constant volume of 500mL, and cooling to room temperature.
4. Preparation of copper-free doped carbon nano coating preservative (TM): respectively weighing 0.5g of sodium alginate, 0.5g of konjac glucomannan and 0.5g of carrageenan, adding 400mL of distilled water, heating and stirring at 60 ℃ to dissolve for 6h, adding 5mL of glycerol as a coating auxiliary agent, 5mL of nano-silver prepared in the step 2 and 5mL of copper-doped carbon nano-material prepared in the step 1, heating and stirring uniformly by using distilled water to reach the constant volume of 500mL, and cooling to room temperature.
5. Orange preservation experiment: selecting fresh, uniform-sized, consistent-maturity, non-injury and pest-free citrus 10kg, soaking the citrus in the prepared Cu-CDs-TM and TM for 30-60s, and repeating the steps. Meanwhile, nothing is coated as a blank, and the orange after being coated is naturally dried under visible light and then placed at room temperature for storage and preservation experiments.
(1) Comparison of bacteriostatic Properties
In the experiment, the inhibition effect of the copper-doped carbon nano coating preservative and the copper-doped carbon nano coating preservative without copper on the penicillium citrinum and the aspergillus niger is compared by adopting a bacteriostasis zone method under the illumination condition in a thermostat at 29 ℃, and the result of the bacteriostasis performance evaluation is shown in table 1.
TABLE 1 comparison of the bacteriostatic Properties of different membranes
As can be seen from the size of the diameter D of the inhibition zone in Table 1, the addition of AgNPs and Cu-CDs-TM improves the inhibition performance of the membrane. The diameter of the inhibition zone of TM on Penicillium citrinum and Aspergillus niger reaches 22 mm and 18mm respectively, and the diameter of the inhibition zone of Cu-CDs-TM on Penicillium citrinum and Aspergillus niger reaches 28 mm and 25mm respectively. Under the same conditions, the antibacterial effect of the Cu-CDs-TM on the penicillium citrinum and the aspergillus niger is stronger than that of the TM, and the antibacterial effect of the same membrane on the penicillium citrinum is stronger than that of the aspergillus niger.
(2) Fresh-keeping effect of oranges
As can be seen from Table 2, the blank group began to decay from the time of storage on day 15, the citrus fruits preserved by the TM composite film began to decay from the time of storage on day 30, and the citrus fruits preserved by the Cu-CDs-TM composite film began to decay after the time of storage on day 45. By the end of storage (60d), TM and Cu-CDs-TM composite preservative films treated citrus rot rates were 11.3% and 7.2%, significantly lower than untreated (28.5%). The reason is that the TM composite film has good inhibition effect on pathogenic microorganisms, and particularly, most of organic pollutants, bacteria and mould can be decomposed into CO by the group generated by Cu-CDs-TM2And H2O and the like.
TABLE 2 Effect of different preservative films on Citrus decay Rate
(3) Change in weight loss ratio during storage
As can be seen from Table 3, the citrus weight loss rate gradually increased with the extension of the storage time; the weight loss rate of orange preserved by the Cu-CDs-TM composite film is smaller than that of the TM composite film preservation and the blank group, and when the preservation is finished (60d), the weight loss rates of TM and Cu-CDs-TM composite preservative films are 8.1 percent and 6.2 percent, which are obviously lower than that of the orange which is not treated (14.8 percent). The reason is that after the citrus is subjected to film coating treatment, a layer of relatively compact and uniform film is formed on the surface of the fruit, so that the oxygen permeability and water permeability are reduced, the transpiration and respiration of the fruit are inhibited, the water is not easy to dissipate, and the consumption of organic matters per se is relatively reduced.
TABLE 3 influence of different preservative films on weight loss ratio of citrus
Example 2: nano coating fruit fresh-keeping agent for litchi fresh-keeping
1. Preparation of copper-doped carbon nanomaterials (Cu-CDs): the same as in example 1.
2. Preparation of nano silver (AgNPs): the same as in example 1.
3. Preparing a copper-containing doped carbon nano coating preservative (Cu-CDs-TM): the same as in example 1.
4. Preparation of copper-free doped carbon nano coating preservative (TM): the same as in example 1.
5. Litchi preservation experiment: the same as in example 1.
(1) Influence of nano coating film on sensory index of litchi
The litchi shown in the table 4 is subjected to sensory analysis, and by comparing sensory indexes such as appearance, pulp, color and flavor of the litchi, the preservation effect of the coating treatment group is better than that of the blank group, the preservation effect of the Cu-CDs-TM coating is good, and the litchi still has edible value after being stored for 7 days. Because a colorless semipermeable membrane is formed on the surface of the fruit and vegetable after the Cu-CDs-TM coating, the O2 can be effectively reduced from entering the fruit, and the CO generated by the respiration of the fruit and vegetable is slowed down2Out-diffusion to form a low O inside2High CO content2The environment of the fruit and vegetable can effectively inhibit physiological respiration of the fruit and vegetable, slow browning and reduce loss of nutrient substances.
TABLE 4 sensory evaluation table for litchi storage 7d
(2) Fresh-keeping rate of lichee
As can be seen from Table 5, the best results were obtained in the Cu-CDs-TM coating treatment. The good fruit rate of the blank group at 3d is only 49.6 percent, and the good fruit rate is more than 95.0 percent after the coating treatment; good fruit yields for the TM and Cu-CDs-TM composite preservative film treatments were 69.8% and 86.2% by 7d, significantly lower than untreated (11.5%). That is, the litchi without treatment is basically rotted, and the film coating group can better control the rotting.
TABLE 5 influence of different preservative films on the good litchi fruit ratio
(3) Change in weight loss ratio during storage
Table 6 shows that the weight loss rate change in the fruit storage process is treated by TM and Cu-CDs-TM composite preservative films, the weight loss rate difference is not large when the fruits are stored for 4 days at normal temperature, and compared with the blank group, the film coating can better control the water loss in the litchi storage process. The weight loss of 7.1% for storage 7dCu-CDs-TM, while for TM 10.3%. This also shows that the coating treatment has a better effect on litchi preservation.
TABLE 6 influence of different preservative films on litchi weight loss ratio
Example 3: nano coating fruit fresh-keeping agent for mango fresh-keeping
1. Preparation of copper-doped carbon nanomaterials (Cu-CDs): the same as in example 1.
2. Preparation of nano silver (AgNPs): the same as in example 1.
3. Preparing a copper-containing doped carbon nano coating preservative (Cu-CDs-TM): the same as in example 1.
4. Preparation of copper-free doped carbon nano coating preservative (TM): the same as in example 1.
5. Mango preservation experiment: the same as in example 1.
(1) Influence of nano-coating on sensory index of mango
Sensory analysis of the mangoes shown in table 7 revealed that the mangoes in the blank group matured faster, and by 8d, the mangoes were completely matured, and at 12d, the flavor was significantly reduced, indicating that the loss of water from the pulp was severe, the sugar substances were decomposed, and the mangoes were gradually aged; more than half of the mango peel is green and the mango pulp is milky, and a considerable part of the mango peel is green at day 12, the mango pulp is light yellow and does not reach the optimal edible state, and a space for continuous storage is reserved.
TABLE 7 sensory evaluation table of mango storage 12d
(2) Mango freshness retaining rate
As can be seen from Table 8, the good fruit rate of the mango after TM and Cu-CDs-TM film coating treatment is significantly higher than that of the blank group. The good fruit rate of the mangos after being stored for 21 days after the Cu-CDs-TM coating treatment is still 100%, the good fruit rate after being stored for 21 days after the TM coating treatment is 93.1%, the rotten fruit appears when the mangos are stored for 14 days in the blank group, and the good fruit rate is further reduced to 0 when the mangos are stored for 28 days.
TABLE 8 influence of different preservative films on good mango yield
(3) Change in weight loss ratio during storage
Table 9 weight loss rate change during fruit storage, weight loss rate of 35dCu-CDs-TM stored at room temperature 4.7%, TM 5.3%, and blank group 7.7% after TM and Cu-CDs-TM composite preservative film treatment. This also indicates that the film coating treatment has a good effect on mango preservation.
TABLE 9 influence of different preservative films on the weight loss ratio of mango
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. A copper-doped carbon nano coating fruit preservative is characterized by comprising the following raw materials:
the preparation method of the copper-doped carbon nanomaterial comprises the following steps: taking 1.6-2.0g of Na2[Cu(EDTA)]Mixing with 0.1-0.3g ascorbic acid, placing in corundum boat with cover, calcining in high temperature tube furnace at 300 deg.C for 2-3h, grinding black product, dissolving in 100mL deionized water, performing ultrasonic treatment for 20-30min, centrifuging black suspension at 15000rpm for 15-20min, and filtering supernatant with 0.22 μm filter membrane; and (3) drying the filtrate in a vacuum drying oven at 60 ℃ for 24 hours to obtain the copper-doped carbon nano material.
2. The copper-doped carbon nano film fruit preservative according to claim 1, which is characterized by comprising the following raw materials:
3. root of herbaceous plantThe copper-doped carbon nano film fruit preservative according to claim 1 or 2, wherein the preparation method of nano silver comprises the following steps: taking 10-50mL of 0.01mol/L silver nitrate solution, adding 10-50mL of 0.5mol/L polyvinylpyrrolidone, stirring in ice-water bath, adding 15-50mL of 0.01mol/L sodium citrate, and dropwise adding NaBH with the concentration of 0.1mol/L4 1.6-8mL, stirring for reaction all the time during the dripping process, and finishing the reaction when the solution is golden yellow.
4. A preparation method of a copper-doped carbon nano coating fruit preservative is characterized by comprising the following steps:
1) weighing each raw material of any one of claims 1-3 for later use;
2) adding the sodium alginate, the konjac glucomannan and the carrageenan weighed in the step 1) into distilled water, heating and stirring at 60 ℃ to dissolve for 6-8h, adding the film coating auxiliary agent glycerol, the nano silver and the copper-doped carbon nano material, and stirring to room temperature to obtain the copper-doped carbon nano film-coated fruit preservative.
5. The application of the copper-doped carbon nano film-coated fruit preservative prepared by the preparation method of the copper-doped carbon nano film-coated fruit preservative according to claim 4 in fruit preservation is characterized in that fruits are immersed in the prepared copper-doped carbon nano film-coated fruit preservative for 30-60s, and then the fruits are fished out and naturally dried, so that a layer of preservative film is formed on the surfaces of the fruits.
6. The application of the copper-doped carbon nano film fruit preservative in fruits according to claim 5, wherein the fruits comprise oranges, bananas, litchi and mangoes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810444738.5A CN108576211B (en) | 2018-05-10 | 2018-05-10 | Copper-doped carbon nano coating fruit preservative and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810444738.5A CN108576211B (en) | 2018-05-10 | 2018-05-10 | Copper-doped carbon nano coating fruit preservative and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108576211A CN108576211A (en) | 2018-09-28 |
| CN108576211B true CN108576211B (en) | 2021-12-17 |
Family
ID=63636464
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810444738.5A Active CN108576211B (en) | 2018-05-10 | 2018-05-10 | Copper-doped carbon nano coating fruit preservative and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576211B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074170B (en) * | 2019-06-10 | 2023-01-06 | 吉林大学 | Fresh-keeping method of photodynamic therapy combined with N-succinyl chitosan composite coating liquid |
| CN112098381B (en) * | 2020-09-18 | 2024-06-07 | 广西中烟工业有限责任公司 | Method for detecting chromium by combining copper-doped carbon dot mimic enzyme with fluorescent probe |
| CN114081065B (en) * | 2021-11-26 | 2023-07-18 | 广西壮族自治区农业科学院 | Method for preserving passion fruits by coating nano-bubbles with nano-pectin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1903048A (en) * | 2005-07-28 | 2007-01-31 | 陈莹贞 | Eggs with facteriostasis function, and processing method therefor |
| CN104759283A (en) * | 2015-03-09 | 2015-07-08 | 中国石油大学(华东) | A carbon quantum dot based on a copper complex and a preparing method thereof |
| CN104923801A (en) * | 2014-03-17 | 2015-09-23 | 北京中科纳通电子技术有限公司 | Method for preparing nanosilver powder in batches |
-
2018
- 2018-05-10 CN CN201810444738.5A patent/CN108576211B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1903048A (en) * | 2005-07-28 | 2007-01-31 | 陈莹贞 | Eggs with facteriostasis function, and processing method therefor |
| CN104923801A (en) * | 2014-03-17 | 2015-09-23 | 北京中科纳通电子技术有限公司 | Method for preparing nanosilver powder in batches |
| CN104759283A (en) * | 2015-03-09 | 2015-07-08 | 中国石油大学(华东) | A carbon quantum dot based on a copper complex and a preparing method thereof |
Non-Patent Citations (3)
| Title |
|---|
| Synthesis of lanthanum doped carbon dots for detection of mercury ion,multi-color imaging of cells and tissue, and bacteriostasis;Ming Zhang，等;《Chemical Engineering Journal》;20170630;第330卷;第1145页，右栏最后一段 * |
| 碳量子点的发光机理及其在药物分析中的应用研究;刘泽栖;《中国硕士学位论文全文数据库工程科技Ⅰ辑》;20180228(第2期);摘要第Ⅱ页 * |
| 纳米银复合保鲜剂对南丰蜜桔的保鲜研究;乐攀;《中国优秀硕士学位论文全文数据库农业科技辑》;20150228(第2期);摘要第1，3段，第33页第4.2.1节，第34页第4.2.2节 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108576211A (en) | 2018-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108576211B (en) | Copper-doped carbon nano coating fruit preservative and preparation method and application thereof | |
| CN108713591B (en) | Zinc-doped carbon quantum dot coating fruit preservative and preparation and use methods thereof | |
| CN102940032B (en) | Composite biological coating agent and method for using the same in fresh keeping of blueberry | |
| Dacrory et al. | Synthesis of cellulose based amino acid functionalized nano-biocomplex: Characterization, antifungal activity, molecular docking and hemocompatibility | |
| CN102677454B (en) | Method for loading silver nano-particles on cellulose-containing material | |
| CN100448921C (en) | Method for preparing nano antibacterial film coating | |
| CN101326929B (en) | Strawberry compound antistaling agent and preparation thereof | |
| CN101536709A (en) | Chitosan composite coating preservative and preparation method thereof | |
| CN111939270A (en) | Double-nano enzyme antibacterial agent with continuous antibacterial effect and preparation method thereof | |
| CN113927965A (en) | Photosensitive antibacterial antioxidant composite preservative film based on nano bacterial cellulose and preparation method and application thereof | |
| CN100548129C (en) | A kind of multi-functional antistaling agent for fruits and vegetables | |
| CN102511544A (en) | Fruit and vegetable preservative | |
| CN111937902B (en) | Zinc oxide nano antibacterial compound and preparation method thereof | |
| CN107258828A (en) | Composite antibacterial fibre element crisper and preparation method thereof | |
| CN105088754A (en) | Method for preparing nano-silver and nano-silver antibacterial fabric by honey | |
| CN108782742A (en) | A kind of preservation method of summer black grape | |
| CN111264615A (en) | Bacteriostasis method for vegetable and fruit processing | |
| CN111528268B (en) | Meat preservation method based on gas protection | |
| CN101861891A (en) | Method for preparing chitosan nanocomposite coating antistaling agent for stauntonia chinensis | |
| CN112280315A (en) | Soybean protein nano antibacterial film and preparation method thereof | |
| CN115612131B (en) | Method for preparing antibacterial preservative film by using longan shell extract and application of antibacterial preservative film | |
| CN110074170B (en) | Fresh-keeping method of photodynamic therapy combined with N-succinyl chitosan composite coating liquid | |
| CN113370707B (en) | Method for preparing environment-friendly dried flowers by using pistachio nut shells | |
| CN110881481B (en) | Antibacterial composition containing cannabis sativa leaf extract and application thereof | |
| CN111972493A (en) | Application of zinc oxide nano antibacterial compound in grain storage, preparation method and recovery method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |