CN108719455B - Ponkan preservative composition and preparation method thereof - Google Patents
Ponkan preservative composition and preparation method thereof Download PDFInfo
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- CN108719455B CN108719455B CN201810436161.3A CN201810436161A CN108719455B CN 108719455 B CN108719455 B CN 108719455B CN 201810436161 A CN201810436161 A CN 201810436161A CN 108719455 B CN108719455 B CN 108719455B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention discloses a citrus reticulata preservative composition and a preparation method thereof, wherein the citrus reticulata preservative composition comprises the following components in percentage by weight: 1.25-5% of ageratum conyzoides essential oil, 3.75-15% of absolute ethyl alcohol, 5-25% of tween and the balance of solvent. The citrus reticulata preservative composition can obviously inhibit the growth of Penicillium italicum, Penicillium digitatum and Penicillium expansum, and the preservative is used for treating citrus reticulata fruits to obviously reduce the water loss rate and rotting rate of the citrus reticulata in the storage process. The citrus reticulata preservative composition disclosed by the invention is simple in formula components, simple in preparation process, natural, environment-friendly and non-toxic, accords with the current concepts of green, environment-friendly and ecological civilization construction, and has good development and application prospects.
Description
Technical Field
The invention belongs to the technical field of fruit preservation, and particularly relates to a citrus reticulata preservative composition and a preparation method thereof.
Background
Fujian Yongchun ponkan is one of traditional famous and high-quality specialities in Yongchun county and enjoys a strong reputation in domestic and foreign markets. Foreign fruit manufacturers refer to "good oriental fruit". The mature period of the citrus reticulata is 10-11 months and is in a high-temperature climate season, so that the fruits are easy to be infected by postharvest germs, and the fruits are rotten and reduced in quality. Penicillium and green mold diseases caused mainly by Penicillium italicum (Penicillium italicum) and Penicillium digitatum (Penicillium digitatum) after harvest and in storage and transportation of citrus reticulata fruits. And Penicillium expansum (Penicillium expansum) can also cause Penicillium disease, where patulin secreted from infested fruits is a neurotoxic mycotoxin, creating potential food safety issues that collectively cause serious postharvest rot in citrus fruits, causing serious agronomic losses that hinder the development of the citrus industry.
At present, the citrus reticulata fruits are preserved mainly by chemical bactericides such as imazalil, cetrimazole, sodium o-phenylphenol, fludioxonil, pyrimethanil, bellkute, prochloraz and the like, the long-term use of the chemical bactericides can cause the drug resistance of pathogenic bacteria to be enhanced, a plurality of environmental and social problems are generated, and the chemical bactericides do not accord with the theme of current green development and ecological civilization construction, so that the development of environment-friendly preservation products is imperative.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a citrus reticulata preservative composition.
The invention also aims to provide a preparation method of the ponkan preservative composition
The technical scheme of the invention is as follows:
a citrus reticulata preservative composition comprises the following components in percentage by weight:
wherein the solvent consists of 2.5-3.5% of sodium carbonate solution and 0.4-0.6% of carboxymethyl chitosan solution in a volume ratio of 0.8-1.2: 2.5-3.5; the ageratum essential oil is prepared from stem and leaf powder of dried ageratum and water by ultrasonic-assisted steam distillation.
In a preferred embodiment of the present invention, the weight ratio of the ageratum essential oil to the absolute ethyl alcohol is 1: 3.
Further preferably, the paint comprises the following components in percentage by weight:
in a preferred embodiment of the present invention, the solvent consists of a 3% sodium carbonate solution and a 0.5% carboxymethyl chitosan solution in a volume ratio of 1: 3.
In a preferred embodiment of the invention, the tween is tween-80.
The preparation method of the ponkan preservative composition comprises the following steps:
(1) dissolving ageratum essential oil in absolute ethyl alcohol, stirring, and performing vortex oscillation to obtain an oil phase;
(2) adding tween into the oil phase, stirring, and performing vortex oscillation to obtain uniform state;
(3) mixing a sodium carbonate solution and a hydroxymethyl chitosan solution, and then carrying out ultrasonic treatment for 15-25 min to obtain a solvent, wherein the power of the ultrasonic treatment is 180-220W, and the frequency is 38-42 kHz;
(4) and (3) adding the solvent into the material obtained in the step (2), and uniformly mixing to obtain the citrus reticulata preservative composition.
In a preferred embodiment of the present invention, the time of the ultrasonic treatment in the step (3) is 20min, the power of the ultrasonic treatment is 200W, and the frequency is 40 kHz.
The invention has the beneficial effects that:
1. the citrus reticulata preservative composition can obviously inhibit the growth of Penicillium italicum, Penicillium digitatum and Penicillium expansum, and the preservative is used for treating citrus reticulata fruits to obviously reduce the water loss rate and rotting rate of the citrus reticulata in the storage process.
2. The citrus reticulata preservative composition disclosed by the invention is simple in formula components, simple in preparation process, natural, environment-friendly and non-toxic, accords with the current concepts of green, environment-friendly and ecological civilization construction, and has good development and application prospects.
Drawings
FIG. 1 is a graph showing the effect of the citrus antistaling agent composition prepared in example 1 on the weight loss rate of citrus in the process of preserving citrus. Wherein, the weight loss rate is the average value of 3 repeated experiments +/-standard deviation; the different lower case letters following the histogram on the same day in the graph indicate that Duncan multiples differed significantly compared to the 0.05 level (P < 0.05).
FIG. 2 is a graph of the effect of the citrus antistaling agent composition prepared in example 1 on the decay rate of citrus reeds in the process of preserving the citrus reeds. Wherein, the rotting rate is the average value of 3 repeated experiments +/-standard deviation; the different lower case letters following the histogram on the same day in the graph indicate that Duncan multiples differed significantly compared to the 0.05 level (P < 0.05).
Detailed Description
The technical solution of the present invention will be further illustrated and described below with reference to the accompanying drawings by means of specific embodiments.
The ageratum essential oil in the following embodiments is prepared by adopting an ultrasonic-assisted steam distillation method, 100g of dried stem and leaf powder (40 meshes) of ageratum is taken, 2000mL of water is added according to the material-liquid ratio of 1:20, the ultrasonic power is 200W (40KHZ), the mixture is treated for 20min at 25 ℃, a magneton stirrer is added, the powder is uniformly mixed, a volatile oil tester and a reflux condenser tube are connected, the mixture is slowly added in an electric heating jacket and kept to be slightly boiled, extraction is carried out for 4h, the upper layer liquid after layering in the volatile oil tester is collected, and the upper layer extraction liquid is dehydrated by anhydrous sodium sulfate to obtain the pale yellow ageratum essential oil. Collecting the ageratum essential oil with brown sealed glass container, sealing, and standing at 4 deg.C for use.
Example 1
The preparation method of the ponkan preservative composition comprises the following steps:
(1) weighing the following components in proportion:
the solvent consists of 3 percent sodium carbonate solution and 0.5 percent carboxymethyl chitosan solution in a volume ratio of 1: 3;
(2) dissolving ageratum essential oil in absolute ethyl alcohol, stirring, and performing vortex oscillation to obtain an oil phase;
(3) adding tween-80 into the oil phase, stirring, and performing vortex oscillation to obtain uniform state;
(4) mixing a 3% sodium carbonate solution and a 0.5% carboxymethyl chitosan solution in a volume ratio of 1:3, and carrying out ultrasonic treatment for 20min to obtain a solvent, wherein the power of the ultrasonic treatment is 200W, and the frequency is 40 kHz;
(5) and (4) adding the solvent into the material obtained in the step (3), and uniformly mixing to obtain the citrus reticulata preservative composition.
Experiment I, in-vitro bacteriostatic activity of ponkan preservative composition with different concentrations
The citrus antistaling agent composition prepared in example 1 was used for the inhibitory effect on citrus pathogens using Penicillium italicum, Penicillium digitatum and Penicillium expansum as test strains.
The test method adopts a hypha growth rate method. Under aseptic conditions, accurately weighed amounts of the preservative (i.e., the citrus unshiu preservative composition of example 1) were mixed with sterilized PDA medium, poured into petri dishes, and drug-loaded plates of different concentrations were prepared, with sterile water medium added as a control. Taking the fungus cake with diameter of 6mm from the plate for culturing the pathogenic bacteria for 5 days by using a sterile puncher, transferring the fungus cake to the center of all plates, culturing in a biochemical incubator at 28 ℃, and measuring the growth diameter of the fungus after 5 days after inoculation. Each treatment 3 plates, the experiment was repeated 3 times. The inhibition rate was calculated as follows:
the inhibition rate of hypha growth (control group colony growth diameter-experimental group colony growth diameter)/(control group colony growth diameter-fungus cake diameter) x 100%
TABLE 1 in vitro bacteriostatic activity of different concentrations of Citrus reticulata antistaling agent composition on Penicillium italicum, Penicillium digitatum and Penicillium expansum
Note: the inhibition rate is the average value of 3 repeated experiments +/-standard deviation; the different lower case letters after each column number in the table indicate that Duncan multiples differed significantly (P < 0.05) compared to the 0.05 level.
The experimental results in Table 1 show that the antistaling agents with different concentrations have obvious in-vitro antibacterial effect differences (P is less than 0.05) on Penicillium italicum, Penicillium expansum and Penicillium digitatum, and the higher the concentration is, the better the antibacterial effect is.
Experiment II, in vivo bacteriostatic activity of the citrus reticulata preservative composition with different concentrations
Under aseptic condition, pricking wound with diameter of 4mm and depth of 3mm on the waist of Ponkan fruit with inoculating needle, and inoculating mixed bacterial spore suspension (10)6CFU/mL Penicillium italicum, Penicillium digitatum and Penicillium expansum spore suspensions were mixed at a ratio of 1: 1) and Poncirus trifoliata preservative composition (obtained in example 1), control inoculated with distilled water and mixed bacterial spore suspension. After inoculation, the fruits are placed on a tray, the opening of the tray is sealed by a preservative film and is placed in an incubator at 28 ℃ for cultivation, after 5 days, the diameters of disease spots of the fruits are measured by a cross method, the inhibition rate is calculated according to the following formula, 6 fruits are treated in each group, and each treatment is repeated for 3 times.
The inhibition ratio (%) (average control lesion diameter-average treatment lesion diameter)/average control lesion diameter × 100%.
TABLE 2 in-vivo bacteriostatic activity of Citrus reticulata antistaling agent compositions with different concentrations on Penicillium italicum, Penicillium digitatum and Penicillium expansum
Note: the inhibition rate is the average value of 3 repeated experiments +/-standard deviation; the different lower case letters after each column number in the table indicate that Duncan multiples differed significantly (P < 0.05) compared to the 0.05 level.
The experimental results in Table 2 show that the diameters of pathogenic bacteria on the citrus reticulata fruits are gradually reduced along with the increase of the concentration of the preservative, the differences are obvious (P is less than 0.05) compared with the control, the control effects on the penicillium italicum, penicillium digitatum and penicillium expansum pathogenic bacteria of the citrus reticulata are enhanced, and the difference of the sterilization effects of treatment groups with different concentrations is obvious (P is less than 0.05).
Experiment III, the preservative composition for the ponkan has the effect of preserving the ponkan
Picking ripe citrus reticulata fruits, selecting the fruits with uniform size, no plant diseases and insect pests, consistent maturity and no mechanical damage on the surfaces, cleaning the fruits by using clear water, naturally airing, soaking the surfaces of the citrus reticulata fruits in a composite microemulsion preservative with the concentration of 20mg/mL for 2min, naturally airing, carrying out no treatment on the fruits in contrast, putting the processed fruits into polyethylene plastic film bags, storing the fruits at 25 ℃ and the relative humidity of 85%, treating 50 fruits in each group, and repeatedly treating for 3 times.
Weight loss rate: weighing all fruits to obtain M before fresh-keeping0Weighing at regular intervals during preservation to obtain MtThe relative weight loss was calculated as follows.
Weight loss rate (M)0-Mt)/M0×100％
Rotten rate is the number of rotten fruits/total number of fruits
The experimental result of figure 1 shows that the weight loss rate of the fruits gradually increases along with the extension of the preservation days, and compared with a control, the weight loss rate of the citrus reticulata blanco fruits (P is less than 0.05) can be obviously reduced in different days in the preservative treatment group. The tangor preservative of the ageratum essential oil composite microemulsion can play an effective preservation role and slow down the loss of water in fruits.
The experimental result of figure 2 shows that the rotting rate of the fruits gradually increases along with the extension of the preservation days, and compared with a control, the rotting rate of the citrus reticulata fruits (P is less than 0.05) can be obviously reduced in different days in the preservative treatment group. The citrus unshiu preservative of the ageratum essential oil composite microemulsion can prevent fungal diseases from infecting citrus unshiu fruits and prolong the storage time of the citrus unshiu fruits.
The above description is only a preferred embodiment of the present invention, and therefore should not be taken as limiting the scope of the invention, which is defined by the appended claims and their equivalents.
Claims (3)
1. A citrus reticulata preservative composition is characterized in that: the composite material comprises the following components in percentage by weight:
2.5 percent of ageratum essential oil
7.5 percent of absolute ethyl alcohol
Tween-8010%
The balance of solvent
Wherein the solvent consists of 3 percent sodium carbonate solution and 0.5 percent carboxymethyl chitosan solution in a volume ratio of 1: 3; the ageratum essential oil is prepared by adopting an ultrasonic-assisted steam distillation method: taking 100g of dried stem and leaf powder of 40-mesh ageratum conyzoides, adding 2000mL of water according to a material-to-liquid ratio of 1:20, treating at 25 ℃ for 20min with ultrasonic power of 200W and ultrasonic frequency of 40KHZ, adding a magneton stirrer, uniformly mixing the powder, connecting a volatile oil tester and a reflux condenser tube, slowly heating in an electric heating jacket, keeping slight boiling, extracting for 4h, collecting upper layer liquid after layering in the volatile oil tester, and dehydrating the upper layer extract by using anhydrous sodium sulfate to obtain the extract.
2. The method of preparing an antistaling agent composition for citrus unshiu as claimed in claim 1, characterized in that: the method comprises the following steps:
(1) dissolving ageratum essential oil in absolute ethyl alcohol, stirring, and performing vortex oscillation to obtain an oil phase;
(2) adding tween into the oil phase, stirring, and performing vortex oscillation to obtain uniform state;
(3) mixing a sodium carbonate solution and a carboxymethyl chitosan solution, and carrying out ultrasonic treatment for 15-25 min to obtain a solvent, wherein the power of the ultrasonic treatment is 180-220W, and the frequency is 38-42 kHz;
(4) and (3) adding the solvent into the material obtained in the step (2), and uniformly mixing to obtain the citrus reticulata preservative composition.
3. The method of claim 2, wherein: the step (3) is as follows: mixing a sodium carbonate solution and a carboxymethyl chitosan solution, and carrying out ultrasonic treatment for 20min to obtain a solvent, wherein the power of the ultrasonic treatment is 200W, and the frequency is 40 kHz.
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