CN108782735A - A kind of nano liposomes and preparation method thereof fresh-keeping for dry-cured ham - Google Patents
A kind of nano liposomes and preparation method thereof fresh-keeping for dry-cured ham Download PDFInfo
- Publication number
- CN108782735A CN108782735A CN201810617739.5A CN201810617739A CN108782735A CN 108782735 A CN108782735 A CN 108782735A CN 201810617739 A CN201810617739 A CN 201810617739A CN 108782735 A CN108782735 A CN 108782735A
- Authority
- CN
- China
- Prior art keywords
- ham
- sodium
- fresh
- dry
- keeping
- 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.)
- Granted
Links
- 239000002502 liposome Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 41
- 244000203593 Piper nigrum Species 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- 235000013614 black pepper Nutrition 0.000 claims abstract description 20
- 239000000341 volatile oil Substances 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 15
- 241000723346 Cinnamomum camphora Species 0.000 claims abstract description 11
- 229930008380 camphor Natural products 0.000 claims abstract description 11
- 239000004006 olive oil Substances 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- 235000011083 sodium citrates Nutrition 0.000 claims abstract description 11
- 239000007853 buffer solution Substances 0.000 claims abstract description 10
- 239000000787 lecithin Substances 0.000 claims abstract description 10
- 235000010445 lecithin Nutrition 0.000 claims abstract description 10
- 239000000243 solution Substances 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical class [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims abstract description 8
- 235000011085 potassium lactate Nutrition 0.000 claims abstract description 8
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 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 claims abstract description 6
- 239000011734 sodium Substances 0.000 claims abstract description 6
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 6
- 206010010254 Concussion Diseases 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 230000009514 concussion Effects 0.000 claims abstract description 4
- 238000004090 dissolution Methods 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract description 4
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims abstract description 4
- 238000010792 warming Methods 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 7
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 claims description 7
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 7
- 229960000846 camphor Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 229940041616 menthol Drugs 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 229940067606 lecithin Drugs 0.000 claims description 6
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 6
- 229920000053 polysorbate 80 Polymers 0.000 claims description 6
- 239000000523 sample Substances 0.000 claims description 6
- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 claims description 6
- 239000004094 surface-active agent Substances 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 4
- 239000001521 potassium lactate Substances 0.000 claims description 4
- 229960001304 potassium lactate Drugs 0.000 claims description 4
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 210000004556 brain Anatomy 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 11
- 235000019830 sodium polyphosphate Nutrition 0.000 abstract description 7
- 239000006185 dispersion Substances 0.000 abstract description 3
- 238000002604 ultrasonography Methods 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 229920000136 polysorbate Polymers 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 13
- 230000003647 oxidation Effects 0.000 description 11
- 238000007254 oxidation reaction Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 238000005259 measurement Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 7
- 235000006708 antioxidants Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 238000005538 encapsulation Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- BYPIKLIXBPMDBY-UHFFFAOYSA-N 2-hydroxypropanoic acid;potassium Chemical compound [K].CC(O)C(O)=O BYPIKLIXBPMDBY-UHFFFAOYSA-N 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 210000002706 plastid Anatomy 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000004224 protection Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 2
- 229940088601 alpha-terpineol Drugs 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- BHQCQFFYRZLCQQ-UHFFFAOYSA-N (3alpha,5alpha,7alpha,12alpha)-3,7,12-trihydroxy-cholan-24-oic acid Natural products OC1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 BHQCQFFYRZLCQQ-UHFFFAOYSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- 239000001169 1-methyl-4-propan-2-ylcyclohexa-1,4-diene Substances 0.000 description 1
- 241000256844 Apis mellifera Species 0.000 description 1
- 208000005623 Carcinogenesis Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 239000004380 Cholic acid Substances 0.000 description 1
- 241000275449 Diplectrum formosum Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XMLSXPIVAXONDL-PLNGDYQASA-N Jasmone Chemical compound CC\C=C/CC1=C(C)CCC1=O XMLSXPIVAXONDL-PLNGDYQASA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 241000191938 Micrococcus luteus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000334993 Parma Species 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000000035 biogenic effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000036952 cancer formation Effects 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000019416 cholic acid Nutrition 0.000 description 1
- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000007859 condensation product Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000001408 fungistatic effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 231100001231 less toxic Toxicity 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 150000007875 phellandrene derivatives Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- -1 selenium etc. Chemical compound 0.000 description 1
- 238000001338 self-assembly Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- XMLSXPIVAXONDL-UHFFFAOYSA-N trans-jasmone Natural products CCC=CCC1=C(C)CCC1=O XMLSXPIVAXONDL-UHFFFAOYSA-N 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000004711 α-olefin Substances 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
- A23B4/10—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicinal Preparation (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a kind of nano liposomes and preparation method thereof fresh-keeping for dry-cured ham, and feature is that its raw material and preparation method thereof is as follows：It takes 10-15mg black peppers essential oil, 22.5mg soybean lecithins, 12mg lards, 5mg camphors and 5mg menthols to be warming up to 35 DEG C, is dissolved in 9ml olive oil concussions and shakes up, 9ml ether dissolutions are added after 35 DEG C of rotary evaporations；5-10mg broken pollens extract, 5-10mg sodium citrates, 5-10mg potassium lactates, 5-10mg sodium polyphosphates, 1mg alpha-alkene sulfonates, 1mg tweens and 0.2mg sodium taurocholates is taken to be dissolved in 3 ml PBS buffer solution, it pours into oil phase diethyl ether solution, vacuum homogeneous successively, ultrasound, nuclepore membrane filter filters to take filtrate after intermediate water phase part rotary evaporation is taken in centrifugation, advantage is good dispersion, and stability is high, and it is good to be applied to surface of ham antioxidant effect.
Description
Technical field
The invention belongs to meat preservation technical field, more particularly, to a kind of nano liposomes fresh-keeping for ham and its
Preparation method.
Background technology
Dry-cured ham is Mediterranean Region traditional Animal foodstuffs the most unique, as Spain Serrano and Iberian,
Italian Parma and France's Bayonne hams, the livestock products of Jinhua ham and Xuanwei ham as the Chinese nation's most traditional characteristics
Product, and be famous at home and abroad.For a long time, the corruption of dry-cured ham causes heavy economic losses to ham industry, thus by
To the great attention of domestic and international industry personage.Myoglobins is easy to oxidation so that product fades and fat in dry-cured ham production process
Fat and protein excessive oxidation cause flavor rotten；Surface moisture loss seriously leads to product saliferous in process of production simultaneously
Amount is high, moisture is low, palatability is poor.Under certain condition, some microorganisms, such as micrococcus luteus, lactic acid bacteria, mould, yeast meeting
Inside dry-cured ham or the mass propagation of surface, cause dry-cured ham putrid and deteriorated.Putrefactive microorganisms growth and breeding, nitrosamine,
The generation of the nuisances such as biogenic amine seriously threatens the safety of ham, influences dry-cured ham quality.
It is also a kind of relatively effective mode inhibiting lipid oxidation, food industry that antioxidant, which is most widely used at present,
It is mainly anti-oxidant in meat products using artificial synthetized oxidation preventive agent BHA and BHT additions, however chemically synthesized antioxidant
Safety receives always suspection.Animal experiments show that artificial synthesized antioxidant has certain toxicity and carcinogenesis, it is beautiful
The states such as state, Europe have been forbidden to use synthetized oxidation preventive agent.Therefore, antioxidant content is extracted from natural products to apply in meat products
In become one of hot spot in food industry research field.
Pollen（Pollen it is) plant male gametes body, it is intracapsular to be present in male pollen, not only has low fat, high protein
The characteristics of, and containing a variety of nutriments needed for human body existence, such as multivitamin, enzyme, trace element, biological active matter
Matter etc., people's pollen are referred to as the condensation product of nutrient, complete nutrient source, " the miniature nutrition library " of plant height concentration, therefore
It is known as " complete nutrition product ".Lotus powder is the essence of honeybee acquisition lotus, is free of contamination all-natural product, is referred to as melissa
Superfine product in powder, have prevention cardiovascular and cerebrovascular disease, reducing blood lipid, adjust nervous system, promote sleep, improve immunity of organisms,
It is antifatigue and other effects.In lotus powder with antioxidant activity substance have flavonoids, phytosterol, carrotene, lycopene,
Electrolytes and minerals such as selenium etc., correlative study show the flavonoids in pollen have α-terpineol, linalool, alpha-terpineol,
Jasmone, flavonols, quercetin etc., flavonoids not only have antibacterial, antiviral, anti-inflammatory, antiallergy and diastole
The effect of blood vessel also has and inhibits lipid, protein peroxidation.Food Oxidation is mainly internal excessive active oxygen and oneself
As caused by base, oxidation-resistant active ingredient in pollen can effectively Scavenger of ROS and free radical, to reduce oxidative damage.
Pepper（Pepper), scientific name Piper nigrum L are that one kind of Piperaceae is bloomed liana, are planted by Piperaceae
The spherical berry of object is drying to be process, and band black pericarp person is known as black pepper.Black pepper essential oil（BPEO）For colourless to light amber
The supernatant liquid of amber color, have soft pepper characteristic perfume, flavor mellowness is dense, naturally pure and fresh, with others volatility at
Divide and impart black pepper faint scent and pungent flavor together, has deodorization, anti-corrosion and antioxidation concurrently.Contain in black pepper essential oil
The ingredients such as pipering, limonene, carypohyllene, phellandrene, cloves alkene, can be antibacterial, improves food flavors, promotes gastrointestinal peristalsis, adds
Fast blood circulation；Its property heat, acrid flavour has the effect of warming spleen and stomach for dispelling cold, lower gas, dissolving phlegm, there is low-residual, less toxic side effect, pollution-free
The features such as, it is good wholefood antisepsis antistaling agent in meat products.Currently, being concentrated mainly on pair to the research of black pepper essential oil
In terms of its chemical composition, oxidation resistance, bacteriostatic activity, causing industrialization practical application for its strong volatility, this is asked
There has been no effective solution methods for topic.
Coating is common quality-improving method in current ham process, and this method is the ham table in the maturity period
Face covers one layer of barrier medium, to reduce ham semimembranosus and extraneous contact, to reduce the moisture loss of semimembranosus, maintains
The stay in grade of ham semimembranosus and biceps muscle of thigh.Animal and plant oil coating and starch coat, chitosan coat are commonly used in ham
Coating media, but they inhibit ham lipid oxidation and microorganism growth in terms of effects it is relatively small.Liposome is
By amphiphatic phosphatide, bilayer made of self assembly is closed vesica in water phase, since it has protection iris action, extensively
It is general to be applied to the industries such as drug, food.Currently, having no black pepper essential oil combination broken pollen activity extract nanometer fat both at home and abroad
The correlative study of plastid is reported.
Invention content
Technical problem to be solved by the invention is to provide a kind of nano liposomes good dispersions, and stability is high, is applied to
The good nano liposomes and preparation method thereof fresh-keeping for dry-cured ham of surface of ham antioxidant effect.
Technical solution is used by the present invention solves above-mentioned technical problem：A kind of nanometer fat fresh-keeping for dry-cured ham
Plastid is made of following raw material and its ratio：Broken wall lotus powder extracts, black pepper essential oil, lecithin, lard, camphor, peppermint
Brain, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-alkene sulfonate, Tween-80, sodium taurocholate, ether and PBS
The mixed proportion of buffer solution is 5-10 mg：10-15 mg：22.25 mg：12 mg：5 mg：5 mg：9 ml：5 -10mg：5-10
mg：5-10 mg：1 mg：1 mg：0.2mg：9 ml：3 ml.
The above-mentioned preparation method for the fresh-keeping nano liposomes of dry-cured ham specifically includes following steps：
（1）Weigh 10-15 mg black peppers essential oil, 22.5 mg soybean lecithins, 12 mg lards, 5 mg camphors and 5 mg peppermints
Brain is warming up to 35 DEG C, and being dissolved in 9 ml olive oil concussions and shaking up makes it fully dissolve, and 35 DEG C of rotary evaporations are until form one layer
After even light yellow film fat, stop evaporation；Oil phase diethyl ether solution is obtained after 9 ml ether dissolutions are added into light yellow film fat, is turned
Enter in conical flask；
（2）Weigh 5-10 mg broken pollens extract, 5-10 mg sodium citrates, 5-10 mg potassium lactates, 5-10 mg poly phosphorus
Sour sodium, 1 mg alpha-alkene sulfonates surfactant, 1 mg Tween-80s and 0.2 mg sodium taurocholates be dissolved in the 25 mM pH of 3 ml=
It in 7.0 PBS buffer solution, pours into above-mentioned oil phase diethyl ether solution, after 1200 rpm vacuum homogeneous 5-10 min, is placed in ice water
In 100 W Probe Ultrasonic Searching 5-20 min in bath, wherein probe 10 s of work, 5 s of gap；Then 5 are centrifuged in 8000 r/min
Min takes intermediate water phase part rotary evaporation until forming uniform liposome emulsion suspension liquid；
（3）By liposome emulsion suspension liquid with the nuclepore membrane filter that filter sizes are 0.22um filter to take filtrate to get to for
The fresh-keeping nano liposomes of dry-cured ham are placed in 4 DEG C of refrigerators and preserve.
Compared with the prior art, the advantages of the present invention are as follows：The invention discloses a kind of to receive for dry-cured ham to be fresh-keeping
Mizhi plastid and preparation method thereof, wherein the black pepper essential oil and broken pollen natural extract that use not only have very well ham
Antibacterial, fresh-keeping effect, and have many nutritional ingredients in itself.Formula components camphor, menthol have antibacterial well and emulsification
Effect, olive oil and lard have very strong adhesion function, sodium citrate, potassium lactate that can effectively maintain flesh red eggs as oil-phase component
White form keeps ham good colour, surfactant alpha-alkene sulfonate that oil-phase component and water-phase component is made to be sufficiently mixed, breast
It is preferable and nontoxic to change effect.Vacuum homogeneous and ultrasound are used in preparation, and water phase, oil phase can be made to be uniformly mixed, gained is made to receive
Rice grain has good Combination.Nano liposomes have encapsulating protective effect well, and can be improved or improve the mouth of ham
Taste, controlled release flavor components improve the color and luster of ham, change the quality etc. of ham ingredient, can also improve the internal of nutritional ingredient
It absorbs, bioavilability, promotes the antibiotic property of food, surface moisture diffusion can effectively be obstructed by being applied to surface of ham, improve fire
Leg finished product moisture increases ham palatability and shelf-life.
In conclusion a kind of nano liposomes and preparation method thereof fresh-keeping for dry-cured ham of the present invention, nano-lipid
Body by as embedding, transmit the effective carrier of antioxidant VE, VC, black pepper essential oil and broken pollen activity extract for the first time by
Content is embedded for nano liposomes, used preparation material non-toxic is harmless.The nano liposomes good dispersion prepared,
Stability is high, uniform particle sizes, is applied to surface of ham with good color protection, anti-oxidant and biocidal property.Black pepper essential oil combines
Broken pollen activity extract nano liposomes study Optimal Experimental condition and formula, and it is fresh-keeping to can effectively improve nano liposomes
Effect.
Specific implementation mode
Present invention is further described in detail with reference to embodiments.
One, specific embodiment
Embodiment 1
A kind of nano liposomes fresh-keeping for dry-cured ham, are made of following raw material and its ratio：Broken wall lotus powder extracts,
Black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, sodium polyphosphate, alpha-olefin sulphur
Hydrochlorate, Tween-80, sodium taurocholate, ether and PBS buffer solution mixed proportion be 5 mg：10 mg：22.25 mg：12 mg：5
mg：5 mg：9 ml：5 mg：10mg：10 mg：1 mg：1 mg：0.2mg：9 ml：3 ml.Preparation method specific steps are such as
Under：
（1）Weigh 10 mg black peppers essential oils, 22.5 mg soybean lecithins, 12 mg lards, 5 mg camphors and 5 mg menthol liters
For temperature to 35 DEG C, being dissolved in 9 ml olive oil concussions and shaking up makes it fully dissolve, and 35 DEG C of rotary evaporations are until form one layer uniformly
After light yellow film fat, stop evaporation；Oil phase diethyl ether solution is obtained after 9 ml ether dissolutions are added into light yellow film fat, is transferred to cone
In shape bottle；
（2）Weigh 5 mg broken pollens extracts, 5 mg sodium citrates, 10 mg potassium lactates, 10 mg sodium polyphosphates, 1 mg α-
Alkene sulfonic acid salt surfactant, 1 mg Tween-80s surfactant and 0.2 mg cholic acid natrium surfactants are dissolved in 3 ml's
It in the PBS buffer solution of 25 pH=7.0 mM, pours into above-mentioned oil phase diethyl ether solution, in 1200 rpm vacuum homogeneous 5-10 min
Afterwards, it is placed in ice-water bath in 100 W Probe Ultrasonic Searching 5-20 min, wherein probe 10 s of work, 5 s of gap；Then in 8000 r/
Min centrifuges 5 min, takes intermediate water phase part（Between upper oil phase and lower sediment）Rotary evaporation is until form uniform
Liposome emulsion suspension liquid；
（3）Liposome emulsion suspension liquid is filtered to take into filtrate to get to for doing with the nuclepore membrane filter of filter sizes 0.22um
The fresh-keeping nano liposomes of the ham that salts down are placed in 4 DEG C of refrigerators and preserve.
Embodiment 2
With above-described embodiment 1, difference lies in：The nano liposomes fresh-keeping for dry-cured ham, by following raw material and its ratio
Composition：Broken wall lotus powder extracts, black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, lactic acid
Potassium, sodium polyphosphate, alpha-alkene sulfonate, Tween-80, sodium taurocholate, ether and PBS buffer solution mixed proportion be 10 mg：
15 mg：22.25 mg：12 mg：5 mg：5 mg：9 ml：10mg：5 mg：5 mg：1 mg：1 mg：0.2mg：9 ml：3 ml.
Embodiment 3
With above-described embodiment 1, difference lies in：The nano liposomes fresh-keeping for dry-cured ham, by following raw material and its ratio
Composition：Broken wall lotus powder extracts, black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, lactic acid
Potassium, sodium polyphosphate, alpha-alkene sulfonate, Tween-80, sodium taurocholate, ether and PBS buffer solution mixed proportion be 8 mg：
12 mg：22.25 mg：12 mg：5 mg：5 mg：9 ml：8mg：8 mg：8mg：1 mg：1 mg：0.2mg：9 ml：3 ml.
Embodiment 4
With above-described embodiment 1, difference lies in：The nano liposomes fresh-keeping for dry-cured ham, by following raw material and its ratio
Composition：Broken wall lotus powder extracts, black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, lactic acid
Potassium, sodium polyphosphate, alpha-alkene sulfonate, Tween-80, sodium taurocholate, ether and PBS buffer solution mixed proportion be 7 mg：
13mg：22.25 mg：12 mg：5 mg：5 mg：9 ml：6mg：6 mg：9 mg：1 mg：1 mg：0.2mg：9 ml：3 ml.
Two, contrast test
1, experimental method
（1）The measurement of ham sample TBA
After 2.0 g samples are finely ground, the trichloroacetic acid of 10 ml 17.5 % is added, in ice-water bath with 25,000 rpm homogenate 2 ×
10s, filtering are added 1 ml, 0.02 M thiobarbituricacidα- solution, keep the temperature 40 min in boiling water bath, take out it is cooling after with
1600 rpm centrifuge 5 min, add 1 ml chloroforms to shake up in supernatant, take supernatant respectively in 532 nm and 600 after stratification
Colorimetric at nm records absorption value and is calculated with following formula：TBARS（mg/100g）=（A532-A600）/155×（1/2）×72.6
×100。
（2）The measurement of ham sample chromatism measurement
L*, a*, b* of ham in tetra- groups of embodiments of 1-4 are measured using color difference meter.
（3）The measurement of ham sample P OV
POV measures the measurement with reference to peroxide value in GB5009.227-2016 food national standard food.
（4）The measurement of nano liposomes grain size
Its grain size is measured using transmission electron microscope observing nano liposomes appearance, and using nanometer current potential particle size analyzer.
（5）The measurement of nano liposomes encapsulation rate
The encapsulation rate of nano liposomes is measured using ultracentrifugation-ultrafiltration membrance filter method.
（6）Total plate count measures
With reference to GB 4789.2-2010《National food safety standard food microbiological examination total plate count measures》, with sterilizing
Scissors shreds semimembranosus, weighs 20 g and is put into 180 m L sterile salines, homogenate, and it is dilute then to press 10 times of concentration gradients
It releases.Using nutrient agar, each dilution pours into 3 tablets, 37 DEG C of cultivation temperature, 48 h of incubation time.Bacterium colony is total
Number takes the average value of 3 tablets.
（7）Subjective appreciation
The master craftsman that experience is processed by 10 years or more hams carries out sensory evaluation, and evaluation index includes mainly color and luster, quality, taste
Taste, fragrance.Evaluation criterion such as following table：
1 ham sensory evaluation scores table of table
2, composite Nano liposome evaluates the fresh-keeping antioxidant effect of ham
Film is carried out to it in the ham maturity period, experimental group is compound to be coated with black pepper essential oil in the embodiment of the present invention 1-4
The ham of natural extract nano liposomes and the blank group ham for not smearing nano liposomes.Using small brushes by composite Nano
Liposome is equably applied to surface of ham, and the thickness of coating is about 0.2 centimetre.The ham of composite Nano liposome-treated is protected
It holds in horizontal position, to promote it to absorb and be stored in 20 to 25 DEG C and RH to be in 60-70% environment until sampling.Pass through
Experimental group difference nano liposomes are smeared, are compared with control sample is not smeared, the antioxygen of prepared nano liposomes is evaluated
Change effect.Measure ham bicipital muscle of arm TBA values, color and luster, POV, encapsulation rate, average grain diameter and the subjective appreciation stored 2 months.
2 embodiment group of table and blank group color and luster, POV, encapsulation rate and average target particle size result
3 embodiment group of table and blank group TBARS index results
4 embodiment group of table and blank group sense organ measurement result
5 embodiment group of table and blank group total plate count measurement result
From data results in table：Tetra- groups of each indexs of blank group and embodiment 1-4 are less than ham correlation state
Family's standard, and the TBARS values for being coated with nano liposomes ham of the present invention reduce 22.9%-54.3%, POV values reduce
36.7%-66.7%, total plate count reduce 37.5%-73.2%, significantly suppress fat oxidation, and have apparent fungistatic effect,
Ham original color and sensory scores are preferably maintained, there is apparent oxidation resistanct fresh-keeping effect.
Certainly, the invention may also have other embodiments, without deviating from the spirit and substance of the present invention, ripe
Various corresponding change and deformations, but these corresponding change and deformations can be made according to the present invention by knowing those skilled in the art
The protection domain of the claims in the present invention should all be belonged to.
Claims (2)
1. a kind of nano liposomes fresh-keeping for dry-cured ham, it is characterised in that be made of following raw material and its ratio：Broken wall
Lotus powder extracts, black pepper essential oil, lecithin, lard, camphor, menthol, olive oil, sodium citrate, potassium lactate, poly phosphorus
Sour sodium, alpha-alkene sulfonate, Tween-80, sodium taurocholate, ether and PBS buffer solution mixed proportion be 5-10 mg：10-15
mg：22.25 mg：12 mg：5 mg：5 mg：9 ml：5 -10mg：5-10 mg：5-10 mg：1 mg：1 mg：0.2mg：9
ml：3 ml.
2. a kind of preparation method described in claim 1 for the fresh-keeping nano liposomes of dry-cured ham, it is characterised in that tool
Body includes the following steps：
（1）Weigh 10-15 mg black peppers essential oil, 22.5 mg soybean lecithins, 12 mg lards, 5 mg camphors and 5 mg peppermints
Brain is warming up to 35 DEG C, and being dissolved in 9 ml olive oil concussions and shaking up makes it fully dissolve, and 35 DEG C of rotary evaporations are until form one layer
After even light yellow film fat, stop evaporation；Oil phase diethyl ether solution is obtained after 9 ml ether dissolutions are added into light yellow film fat, is turned
Enter in conical flask；
（2）Weigh 5-10 mg broken pollens extract, 5-10 mg sodium citrates, 5-10 mg potassium lactates, 5-10 mg poly phosphorus
Sour sodium, 1 mg alpha-alkene sulfonates surfactant, 1 mg Tween-80s and 0.2 mg sodium taurocholates be dissolved in the 25 mM pH of 3 ml=
It in 7.0 PBS buffer solution, pours into above-mentioned oil phase diethyl ether solution, after 1200 rpm vacuum homogeneous 5-10 min, is placed in ice water
In 100 W Probe Ultrasonic Searching 5-20 min in bath, wherein probe 10 s of work, 5 s of gap；Then 5 are centrifuged in 8000 r/min
Min takes intermediate water phase part rotary evaporation until forming uniform liposome emulsion suspension liquid；
（3）By liposome emulsion suspension liquid with filter sizes be 0.22 μm of nuclepore membrane filter filter to take filtrate to get to for
The fresh-keeping nano liposomes of dry-cured ham are placed in 4 DEG C of refrigerators and preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810617739.5A CN108782735B (en) | 2018-06-15 | 2018-06-15 | Nano liposome for dry-cured ham preservation and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810617739.5A CN108782735B (en) | 2018-06-15 | 2018-06-15 | Nano liposome for dry-cured ham preservation and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108782735A true CN108782735A (en) | 2018-11-13 |
| CN108782735B CN108782735B (en) | 2021-08-03 |
Family
ID=64086177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810617739.5A Active CN108782735B (en) | 2018-06-15 | 2018-06-15 | Nano liposome for dry-cured ham preservation and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108782735B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495488A (en) * | 2019-09-10 | 2019-11-26 | 中国肉类食品综合研究中心 | A kind of nano liposomes and its preparation method and application |
| CN111955571A (en) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | Making method of refreshing pineapple fruit beer tea |
| CN114586832A (en) * | 2022-03-03 | 2022-06-07 | 云南农业大学 | Ham quality fidelity method by ultrasonic combined essential oil film coating treatment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090324705A1 (en) * | 2008-02-13 | 2009-12-31 | Nina Vikhrieva | Phytonutrient compositions for topical use |
| CN103653179A (en) * | 2013-12-25 | 2014-03-26 | 福州大学 | Cinnamon essential oil nano lipidosome and preparation method thereof |
| CN104800119A (en) * | 2015-04-21 | 2015-07-29 | 长江大学 | Lavender essential oil liposome and preparation method thereof |
| CN105193893A (en) * | 2015-10-30 | 2015-12-30 | 中国科学院昆明植物研究所 | Carthamus tinctorius L. extract, cosmetic adopting same as active ingredient and application |
| CN106433149A (en) * | 2016-08-18 | 2017-02-22 | 宁波大学 | Edible composite film for dry-salted ham slice preservation and preparation method of edible composite film |
-
2018
- 2018-06-15 CN CN201810617739.5A patent/CN108782735B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090324705A1 (en) * | 2008-02-13 | 2009-12-31 | Nina Vikhrieva | Phytonutrient compositions for topical use |
| CN103653179A (en) * | 2013-12-25 | 2014-03-26 | 福州大学 | Cinnamon essential oil nano lipidosome and preparation method thereof |
| CN104800119A (en) * | 2015-04-21 | 2015-07-29 | 长江大学 | Lavender essential oil liposome and preparation method thereof |
| CN105193893A (en) * | 2015-10-30 | 2015-12-30 | 中国科学院昆明植物研究所 | Carthamus tinctorius L. extract, cosmetic adopting same as active ingredient and application |
| CN106433149A (en) * | 2016-08-18 | 2017-02-22 | 宁波大学 | Edible composite film for dry-salted ham slice preservation and preparation method of edible composite film |
Non-Patent Citations (3)
| Title |
|---|
| 刘光楠 等: "蜂花粉抗氧化作用的研究进展", 《蜜蜂杂志》 * |
| 王文艳 等: "油菜蜂花粉及其复合物对中式香肠抗氧化防腐效果的研究", 《食品工业》 * |
| 章建浩 等: "干腌火腿工艺过程蛋白质与脂质分解氧化及其对风味的贡献", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495488A (en) * | 2019-09-10 | 2019-11-26 | 中国肉类食品综合研究中心 | A kind of nano liposomes and its preparation method and application |
| CN111955571A (en) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | Making method of refreshing pineapple fruit beer tea |
| CN114586832A (en) * | 2022-03-03 | 2022-06-07 | 云南农业大学 | Ham quality fidelity method by ultrasonic combined essential oil film coating treatment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108782735B (en) | 2021-08-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tometri et al. | Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef | |
| Mehdizadeh et al. | Evaluation of chitosan-zein coating containing free and nano-encapsulated Pulicaria gnaphalodes (Vent.) Boiss. extract on quality attributes of rainbow trout | |
| CN108782735A (en) | A kind of nano liposomes and preparation method thereof fresh-keeping for dry-cured ham | |
| KR102409377B1 (en) | Composition for improving dry eyes and preventing tear pigmentation for pets | |
| CN104738033A (en) | Preservative composition derived from plants | |
| KR20170036397A (en) | Composition for Functional Hard Shampoo Soap having Activity of Anti-Oxidant Anti-Microbial and Method for Soap Using Thereof | |
| Karami et al. | Edible films based on chitosan-flaxseed mucilage: in vitro antimicrobial and antioxidant properties and their application on survival of food-borne pathogenic bacteria in raw minced trout fillets | |
| CN102429848B (en) | Dextroborneol perfume | |
| CN108514024A (en) | A kind of meat natural composite antistaling agent and preparation method thereof | |
| CN107258884A (en) | A kind of pork composite preservative and preparation method thereof | |
| CN104164090A (en) | EGCG nano liposome edible film and preparation method thereof | |
| CN102871199A (en) | Preparation method for microcapsule composite biological preservative | |
| Aala et al. | Effect of multifactorial free and liposome-coated of bay laurel (Laurus nobilis) and rosemary (Salvia rosmarinus) extracts on the behavior of Listeria monocytogenes and Vibrio parahaemolyticus in silver carp (Hypophthalmichthys molitrix) stored at 4° C | |
| KR100666830B1 (en) | Alginate microcapsule encapsulated extract of horseradish and preparation method thereof | |
| Hakimian et al. | Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles | |
| KR20190050379A (en) | Composition for domestic animal drinking water and Animal drinking water comprising the same | |
| KR20160131391A (en) | Antimicrobial and antioxidant composition comprising active components from fermented powder of lactic acid bacteria and herb extract for meat products | |
| CN102240060B (en) | Food preservative and sausage using same | |
| CN105432766B (en) | A kind of quorum sensing inhibitor of aquatic products Pseudomonas fluorescens and preparation method thereof | |
| US20110002911A1 (en) | Method for fermenting natural materials with salt and fermented extracts prepared therefrom | |
| CN107889884A (en) | A kind of fresh lotus seeds become sour the control method of swollen bag | |
| CN109418351A (en) | Food preservation additive and food compositions containing this | |
| CN104256849B (en) | A kind of kill mould bacteria composition and its application | |
| KR102630857B1 (en) | Eco-friendly detergent composition for washing down products | |
| KR101885886B1 (en) | Method for manufacturing Quark cheese additives for fermented food using Cheese Cheonggukjang |
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 |