CN108719742A - A kind of food preservative freshness retaining agent - Google Patents
A kind of food preservative freshness retaining agent Download PDFInfo
- Publication number
- CN108719742A CN108719742A CN201710285989.9A CN201710285989A CN108719742A CN 108719742 A CN108719742 A CN 108719742A CN 201710285989 A CN201710285989 A CN 201710285989A CN 108719742 A CN108719742 A CN 108719742A
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- China
- Prior art keywords
- food
- retaining agent
- freshness retaining
- sodium selenite
- food preservative
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- 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.)
- Pending
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 14
- 239000005452 food preservative Substances 0.000 title claims abstract description 13
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 13
- 235000015921 sodium selenite Nutrition 0.000 claims abstract description 28
- 239000011781 sodium selenite Substances 0.000 claims abstract description 28
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 27
- 229960001471 sodium selenite Drugs 0.000 claims abstract description 27
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 6
- 229940082569 selenite Drugs 0.000 claims abstract description 5
- MCAHWIHFGHIESP-UHFFFAOYSA-L selenite(2-) Chemical compound [O-][Se]([O-])=O MCAHWIHFGHIESP-UHFFFAOYSA-L 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 7
- 239000011669 selenium Substances 0.000 abstract description 7
- 229940091258 selenium supplement Drugs 0.000 abstract description 7
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 4
- 239000011573 trace mineral Substances 0.000 abstract description 4
- 235000013619 trace mineral Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical group CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 20
- 238000006243 chemical reaction Methods 0.000 description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 12
- BAWFJGJZGIEFAR-NNYOXOHSSA-O NAD(+) Chemical compound NC(=O)C1=CC=C[N+]([C@H]2[C@@H]([C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]3[C@H]([C@@H](O)[C@@H](O3)N3C4=NC=NC(N)=C4N=C3)O)O2)O)=C1 BAWFJGJZGIEFAR-NNYOXOHSSA-O 0.000 description 10
- 229940107700 pyruvic acid Drugs 0.000 description 10
- 210000004881 tumor cell Anatomy 0.000 description 8
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 7
- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 7
- 239000003638 chemical reducing agent Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000004310 lactic acid Substances 0.000 description 6
- 235000014655 lactic acid Nutrition 0.000 description 6
- 230000004060 metabolic process Effects 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 5
- BOPGDPNILDQYTO-NNYOXOHSSA-L NADH(2-) Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP([O-])(=O)OP([O-])(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-L 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 5
- 229910052739 hydrogen Inorganic materials 0.000 description 5
- 239000001257 hydrogen Substances 0.000 description 5
- LXJXRIRHZLFYRP-VKHMYHEASA-N D-glyceraldehyde 3-phosphate Chemical compound O=C[C@H](O)COP(O)(O)=O LXJXRIRHZLFYRP-VKHMYHEASA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000034659 glycolysis Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- LXJXRIRHZLFYRP-VKHMYHEASA-L (R)-2-Hydroxy-3-(phosphonooxy)-propanal Natural products O=C[C@H](O)COP([O-])([O-])=O LXJXRIRHZLFYRP-VKHMYHEASA-L 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000006479 redox reaction Methods 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000208822 Lactuca Species 0.000 description 2
- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- 235000015802 Lactuca sativa var crispa Nutrition 0.000 description 2
- 240000004201 Lactuca sativa var. crispa Species 0.000 description 2
- ZSLZBFCDCINBPY-ZSJPKINUSA-N acetyl-CoA Chemical compound O[C@@H]1[C@H](OP(O)(O)=O)[C@@H](COP(O)(=O)OP(O)(=O)OCC(C)(C)[C@@H](O)C(=O)NCCC(=O)NCCSC(=O)C)O[C@H]1N1C2=NC=NC(N)=C2N=C1 ZSLZBFCDCINBPY-ZSJPKINUSA-N 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000002414 glycolytic effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000006722 reduction reaction Methods 0.000 description 2
- 235000018716 sodium selenate Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- MNQZXJOMYWMBOU-VKHMYHEASA-N D-glyceraldehyde Chemical compound OC[C@@H](O)C=O MNQZXJOMYWMBOU-VKHMYHEASA-N 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 229910003424 Na2SeO3 Inorganic materials 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000006907 apoptotic process Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 229940076788 pyruvate Drugs 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- MHQOTKLEMKRJIR-UHFFFAOYSA-L sodium selenate Chemical class [Na+].[Na+].[O-][Se]([O-])(=O)=O MHQOTKLEMKRJIR-UHFFFAOYSA-L 0.000 description 1
- 239000011655 sodium selenate Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 150000003628 tricarboxylic acids Chemical class 0.000 description 1
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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23L3/358—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The food preservative freshness retaining agent of the present invention, it is that micro sodium selenite or selenite are added in food, purpose be to provide a kind of low cost, efficiently and can be beneficial to human body food preservative freshness retaining agent, achieve the purpose that substitute harmful or of high cost existing food preservative freshness retaining agent.Selenium element is the necessary trace element of human body, using sodium selenite, not only necessary trace element can be supplemented to human body, but also can achieve the purpose that food antiseptic is fresh-keeping, avoid that harmless preservative is of high cost, inexpensive preservative often harmful problem.
Description
Technical field
The present invention relates to a kind of food preservative freshness retaining agents.
Background technology
It is well known that the selenium (sodium selenite etc.) of reproducibility has preventive and therapeutic action to tumour, but its mechanism is always
Without explicitly analysis and explanation.It is by glycolytic cycle in view of tumour cell obtains energy, and normal cell is then logical
Aerobic oxidation is crossed, and in view of the reproducibility of selenium, from redox reaction angle analysis, it should it is concluded that and obtaining
It is widely applied effect.
It is pyruvic acid, the process of ATP and NADH+H+ that glycolysis, which refers to by glucose or decomposition of glycogen,.Under anoxic conditions
Pyruvic acid can then receive the hydrogen that triose phosphate is taken off, be reduced to lactic acid under the catalysis of lactic dehydrogenase.And under aerobic conditions
Sugar oxygenolysis, referred to as sugared aerobic oxidation, pyruvic acid further oxygenolysis can generate acetyl-CoA and enter tricarboxylic acids and follow
Ring generates CO2 and H2O.Many steps of the aerobic oxidation and glycolysis of sugar in the incipient stage are duplicate, are only decomposed
After pyruvic acid, due to the different just disagreement of oxygen supply condition.
Glycolysis includes in total 10 consecutive steps, by corresponding enzymatic.Overall reaction is：
2 pyruvic acid+4ATP+2NADH+2H+ of glucose+2ATP+2ADP+2Pi+2NAD+ --- >
Reversible-> lactic acid (the CH3CHOHCOOH)+NAD+ of pyruvic acid (CH3COCOOH)+NADH+H+-
Specifically, two important redox reactions involved during tumour cell glycometabolism to lactic acid are：
(1) glyceraldehyde 3-phosphate+phosphoric acid+NAD+ → 1,3- diphosphoglyceric acids+NADH+H+
And
(2) pyruvic acid+NADH+H+ → lactic acid+NAD+
Wherein, NAD+ and NADH can be recycled and be generated as catalyst, ensure that the sustainability of metabolism.
In the presence of sodium selenite, the available following chemical formula of reproducibility reaction of sodium selenite indicates：
Na2SeO3 (strong reducing property)+H2O--- > Na2SeO4 (stable compound)+2H (atom state hydrogen)
For reaction (1), sodium selenite is as reducing agent (antioxidant), with the same substrate 3- phosphoric acid as reducing agent
Glyceraldehyde competes, and following redox reaction may occur respectively：
A, sodium selenite+H2O+NAD+ → NADH+H++ sodium selenates
B, glyceraldehyde 3-phosphate+phosphoric acid+NAD+ → 1,3- diphosphoglyceric acids+NADH+H+
Chemically free energy of reaction variation judges that reaction (b) should be much larger than reaction from aldehyde to the driving energy of the reaction of acid
(a), therefore, reaction (1) is smaller by being influenced existing for sodium selenite, avoid or reduces sodium selenite to normal cell metabolism
Interference effect；Or sodium selenite is competed as reducing agent and the same substrate glyceraldehyde 3-phosphate as reducing agent, is urged in enzyme
In the specific reaction of change, sodium selenite is not engaged in the advantage of reaction.
For reaction (2), sodium selenite as reducing agent directly be equally that the NADH coenzyme of reducing agent competes, without
It is to be competed with substrate pyruvate.If pyruvic acid receives the hydrogen provided from sodium selenite reduction reaction, then NADH can not be converted into
NAD+ or pyruvic acid still can receive the hydrogen from NADH, and NADH is made to be converted into NAD+, but NAD+ can immediately with sub- selenium
The atom state hydrogen that sour sodium reduction reaction provides, which combines, forms NADH, it is therefore intended that because being unable to get reaction (1) in glycolysis chain
Required NAD+ and the failure for leading to tumour cell glycometabolism are played and inhibit growth of tumour cell, promote apoptosis of tumor cells
Effect.
In view of causing the common microbiological of food spoilage to be the mushrooms such as bacterium, saccharomycete and mould, and the energy of mushroom
Metabolism is also via sugared aerobic oxidation or glycolytic cycle.The corruption of the anti-corrosive fresh-keeping of food in sealed states, food is main
It is growth and breeding process of the microorganisms such as anaerobic fermentation process, that is, mushroom under anaerobic condition.Third involved by the process
Ketone acid is consistent to the metabolic process of lactic acid and the metabolic process of tumour cell, and therefore, sodium selenite makees the inhibition of tumour cell
With can equally inhibit the growth and breeding of the microorganisms such as putrefactivebacteria in food, to gram have the function that food is anti-corruption fresh-keeping
And purpose.
Invention content
The present invention food preservative freshness retaining agent purpose be to provide it is a kind of low cost, efficiently and can be beneficial to human body food
Antisepsis antistaling agent achievees the purpose that substitute harmful or of high cost existing food preservative freshness retaining agent.Selenium element is human body
Must trace element can not only human body have been given to supplement necessary trace element, but also food antiseptic can be reached using sodium selenite
Fresh-keeping purpose, avoids that harmless preservative is of high cost, inexpensive preservative often harmful problem.
The food preservative freshness retaining agent of the present invention, is to add micro sodium selenite or selenite in food, especially exists
It is more effective in the case of isolation air.Because the corruption of food also has the corruption that oxidation effect of food itself is incurred, it is based on
The inoxidizability of sodium selenite or selenite, the aerial food of exposure is in the presence of sodium selenite, oxidation
Corrupt speed can also lower, to achieve the purpose that extend the food shelf-life.Likewise, the food preservative freshness retaining agent of the present invention is suitable
It closes applied in the marinated of food, sauced, molding, canned, packed, bottled production.
Specific implementation mode
Embodiment 1
In order to verify effect of the sodium selenite to food antiseptic, it will be symmetrically cut into two panels with a piece of leaf lettuce, size is big
Small is 2x2 centimetres, is respectively put into the beaker for the tap water for filling 80g, it is micro- that in terms of selenium 180 are additionally incorporated in one of beaker
Gram sodium selenite, selenium concentration about 2.3ppm.Experiment finds that room temperature is about at 15 DEG C, in the solution containing sodium selenite
In leaf lettuce until the 5th day, just there is the brown corruption spot of diameter about 1mm in surface, but does not add the lettuce in sodium selenite solution
The strip brown plaque of a diameter about 6mm round spot and an about 1x4mm is formd on lettuce leaf.Thus sodium selenite is illustrated
To the effect of food antiseptic, also inhibition of the indirect proof sodium selenite to microorganism and tumour cell pyruvic acid to lactic acid metabolism
Effect.
During production application, the characteristics of according to different foods, seasonal characteristic can also be increased or decreased suitably
The dosage of sodium selenite.Because the reproducibility of sodium selenite or other selenites (ammonium salt, sylvite etc.) is lacked for microorganism
Inhibiting effect occurs for the metabolic process under oxygen condition, and therefore, the corrosion-resistanting fresh-keeping effect of selenite should mainly salt down in food
It is effective when system, sauced, molding (such as the rice dumpling, various meatballs, Tofu etc.), canned, packed, bottled production, i.e., substantially every
It is more effective in the case of exhausted air.
The above is only presently preferred embodiments of the present invention, any those of ordinary skill in the art, not
It is detached from the range of the carried technical characteristic of the present invention, using disclosed technology contents makes part change or modifies
Equivalent embodiment, and without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (3)
1. a kind of food preservative freshness retaining agent, which is characterized in that add micro sodium selenite or selenite in food.
2. food preservative freshness retaining agent as described in claim 1, which is characterized in that the fresh-keeping food antiseptic is empty in isolation
It is carried out in the case of gas.
3. food preservative freshness retaining agent as described in claim 1, which is characterized in that the food antiseptic is fresh-keeping to be applied to food
Marinated, sauced, molding, canned, packed, bottled production.
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285989.9A CN108719742A (en) | 2017-04-22 | 2017-04-22 | A kind of food preservative freshness retaining agent |
| EP18787606.5A EP3613417A4 (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting cellular glycolysis process and application thereof |
| CN201880026533.3A CN110545805A (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting cell glycolysis process and application |
| AU2018253749A AU2018253749A1 (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting cellular glycolysis process and application thereof |
| SG11201909854U SG11201909854UA (en) | 2017-04-22 | 2018-04-20 | Method for Inhibiting Both Glycolysis and Glutamine Metabolism in Cells and Use Thereof |
| JP2019558658A JP2020517726A (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting cell glycolysis and use thereof |
| CA3060606A CA3060606A1 (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting glycolysis in cells and use thereof |
| US16/607,353 US20200121716A1 (en) | 2017-04-22 | 2018-04-20 | Method for Inhibiting Both Glycolysis and Glutamine Metabolism in Cells and Use Thereof |
| PCT/CN2018/083952 WO2018192573A1 (en) | 2017-04-22 | 2018-04-20 | Method for inhibiting cellular glycolysis process and application thereof |
| KR1020197034390A KR20190137909A (en) | 2017-04-22 | 2018-04-20 | Method and application of simultaneous inhibition of cell glycolysis and glutamine metabolism |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710285989.9A CN108719742A (en) | 2017-04-22 | 2017-04-22 | A kind of food preservative freshness retaining agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719742A true CN108719742A (en) | 2018-11-02 |
Family
ID=63934822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710285989.9A Pending CN108719742A (en) | 2017-04-22 | 2017-04-22 | A kind of food preservative freshness retaining agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719742A (en) |
-
2017
- 2017-04-22 CN CN201710285989.9A patent/CN108719742A/en active Pending
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