CN108991105A - A kind of apple fresh-keeping agent and preparation method thereof containing garlic active material - Google Patents
A kind of apple fresh-keeping agent and preparation method thereof containing garlic active material Download PDFInfo
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- 239000011149 active material Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 74
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
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- 239000011718 vitamin C Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
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- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
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- 239000000706 filtrate Substances 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 9
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- 235000020706 garlic extract Nutrition 0.000 claims description 6
- 238000002137 ultrasound extraction Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000375 suspending agent Substances 0.000 claims description 4
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- GLUUGHFHXGJENI-UHFFFAOYSA-N Piperazine Chemical compound C1CNCCN1 GLUUGHFHXGJENI-UHFFFAOYSA-N 0.000 claims 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 7
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 38
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- 241001122767 Theaceae Species 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 3
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 3
- 235000010081 allicin Nutrition 0.000 description 3
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- 241000196324 Embryophyta Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
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- 230000001408 fungistatic effect Effects 0.000 description 2
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- 241000234282 Allium Species 0.000 description 1
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- 206010017533 Fungal infection Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 241001330975 Magnaporthe oryzae Species 0.000 description 1
- 208000031888 Mycoses Diseases 0.000 description 1
- 241001123663 Penicillium expansum Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 241000589540 Pseudomonas fluorescens Species 0.000 description 1
- XUHLIQGRKRUKPH-UHFFFAOYSA-N S-allyl-L-cysteine sulfoxide Natural products OC(=O)C(N)CS(=O)CC=C XUHLIQGRKRUKPH-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- -1 alliin Chemical class 0.000 description 1
- XUHLIQGRKRUKPH-DYEAUMGKSA-N alliin Chemical compound OC(=O)[C@@H](N)C[S@@](=O)CC=C XUHLIQGRKRUKPH-DYEAUMGKSA-N 0.000 description 1
- 235000015295 alliin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
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- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
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- 244000000004 fungal plant pathogen Species 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 239000012528 membrane Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
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- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000001965 potato dextrose agar Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
Abstract
The present invention relates to a kind of apple fresh-keeping agent and preparation method thereof containing garlic active material, is prepared: garlic P.E 20~30, shenqinmycin 0.001~0.002, chitosan-cornstarch compelx coating agent 5~10, vitamin C 1~5, citric acid 5~10, tea polyphenols 0.1~0.5, water 55~70 using the raw material of following parts by weight content.Compared with prior art, the present invention provides a kind of preparation process is simple, the stable apple fresh-keeping agent containing garlic P.E of quality, the resulting apple fresh-keeping agent of this method has good antioxidant effect, antibacterial bacteriostatic activity and significant preservation.
Description
Technical field
The present invention relates to field of fruit freshness keeping, more particularly, to a kind of apple fresh-keeping agent containing garlic active material and its
Preparation method.
Background technique
Garlic is called garlic, garlic etc., is Liliaceae allium, belongs to semi-annual herbaceous plant.Garlic source area
In West Asia and the Central Asia, sends as an envoy to the Western Regions from Han dynasty Zhang Qian, garlic is taken back state and is settled down, has more than 2,000 years history so far.
Garlic has cultivation in multiple provinces and cities such as China Shandong, Jiangsu, Hebei, Guangxi and Shanghai.
Major physiological active material in garlic has the compounds such as alliin, allinnase and allicin, have anti-inflammation and sterilization,
Antiviral, blood pressure lowering, adjusts the multiple pharmacological effects such as immunity of organisms at anti-oxidant, antithrombotic, is especially inhibiting or is killing
Effect is significant in terms of bacterium and fungi.
In China, apple is the first big fruit variety, is favored by people.Apples thin skin and glossy, pulp densification,
It is crisp, sweet and sour taste, fruit not only carbohydrate rich in, protein, vitamin and microelement, but also
Have the effects that lowering blood pressure and blood fat, sports anti-cancer, anti-oxidant and reinforcing bone.The main reason for fresh apple is lost after adopting
Be fruit itself physiology decay, pathogenic microorganism infects and the collective effect of the physical factors several respects such as mechanical damage.Wherein
Fungal infection is the machine that pathogenic bacteria are formed by picking, in storing and process the main reason for leading to apple postharvest decay
The intrusion of tool wound, fruit are infected by contact, and apple is caused largely to addle.
Currently, such as freezer cryopreservation, air conditioned storage and subatmospheric pressure storage in apple fresh-keeping method, due to technical requirements
High, cost input cannot be widely applied greatly, and although chemical preservative is able to suppress pathogen, reach anti-corrosive fresh-keeping
Purpose, but many chemically synthesized antistaling agent residuals are serious, can adversely affect to human health after edible, so that disappearing
The person of expense is more and more sensitive to the use of chemical agent.Therefore, it is necessary to a kind of safety is developed, pollution-free, simple and effective apple
Antistaling agent influences loss caused by its quality because fresh-keeping improper to reduce apple in storage transportational process.
Summary of the invention
It is an object of the present invention to overcome the above-mentioned drawbacks of the prior art and provide one kind to contain garlic activity
Apple fresh-keeping agent of substance and preparation method thereof.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of apple fresh-keeping agent containing garlic active material is prepared using the raw material of following parts by weight content: big
Garlic extract 20~30, shenqinmycin 0.001~0.002, chitosan-cornstarch compelx coating agent 5~10, vitamin C 1
~5, citric acid 5~10, tea polyphenols 0.1~0.5, water 55~70.
The garlic P.E is prepared using following methods:
(1) fresh garlic is taken, the water for being equivalent to 1.5 times of garlic weight is added in peeling, and garlic juice is obtained after grinding；
(2) 95wt% ethyl alcohol is added in garlic juice, additional amount is 2~4 times of garlic juice weight, is stood after ultrasonic extraction 1h
6~12h obtains filtrate using filtered through gauze；
(3) filtrate rotates through low temperature, obtains extract after removing ethyl alcohol concentration, addition is equivalent to the 1.2 of extract weight
~2 times of water, after being stirred, adjusting pH is 6.0, obtains garlic P.E.
The frequency that ultrasound is controlled when locating ultrasonic extraction is 20kHz, and temperature is controlled at 50 DEG C.
PH value is adjusted using the hydrochloric acid and/or sodium hydroxide of 1mol/L.
The shenqinmycin is commercially available 1% shenqinmycin suspending agent.
The chitosan-cornstarch compelx coating agent is prepared using following methods:
Chitosan is dissolved in 1wt% acetic acid solution, is made into the chitosan solution of 1~2wt%, preferably 1.2wt%'s
Chitosan solution；
After cornstarch is dissolved in 1% acetic acid solution, 80 DEG C are heated to, is made into the corn starch solution of 5~10wt%, it is excellent
It is selected as the corn starch solution of 5wt%；
Two kinds of solution are mixed in equal volume, are stirred, chitosan-cornstarch compelx coating agent is obtained.
The preparation method of apple fresh-keeping agent containing garlic active material, using following steps:
(1) vitamin C, citric acid and tea polyphenols are soluble in water, chitosan-cornstarch compelx coating agent is added, stirs
It mixes to obtain solution；
(2) garlic P.E and shenqinmycin are added into solution, continues agitating solution, is obtained after filtering living containing garlic
The apple fresh-keeping agent of property substance.
Compared with prior art, product of the present invention main component derives from plant, safe and non-toxic, will not generate wound to human body
Evil, being compatible with the environment property are good；Product preparation process is simply controllable, it is easy to accomplish industrialization production；Product has significant fresh-keeping
Effect extends the shelf life of apple, has the advantages that
(1) allicin contained in garlic extract is the main antibacterial, fungicide active ingredient in garlic, thin to pathogenic
Bacterium such as rot soil bacteria, Agrobacterium tumefaciems and plant pathogenic fungi such as Pyricularia oryzae etc. have broad-spectrum bactericidal action；Second is used simultaneously
Alcohol low temperature ultrasonic extracts the degradation that can be effectively reduced allicin in extraction process, to improve antibacterial, the bactericidal effect of antistaling agent.
(2) chitosan have the characteristics that it is nontoxic, form a film, has a broad antifungal spectrum, can fruit and vegetable surfaces formed one layer of semi-permeable membrane,
The gas exchanges inside and outside fruits and vegetables are adjusted, low O is formed2High CO2Concentration is environment, inhibits respiration, reduces moisture evaporation, protects
Hold fruit-vegetable quality.After cornstarch is added, chitosan-cornstarch compelx coating better effect.
(3) vitamin C, citric acid and tea polyphenols etc. all have antioxidation, so that the anti-oxidant effect of apple fresh-keeping agent
Fruit further enhances.
(4) shenqinmycin is a kind of antibiotic secreted by pseudomonas fluorescens M18 through biological culture, while having wide spectrum
The characteristics of inhibiting phytopathogen, can further increase the fungistatic effect of apple fresh-keeping agent.
Specific embodiment
The present invention is described in detail combined with specific embodiments below.Following embodiment will be helpful to the technology of this field
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that the ordinary skill of this field
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection scope.
Garlic P.E in following embodiments the preparation method is as follows:
(1) fresh garlic is taken, the water for being equivalent to 1.5 times of garlic weight is added in peeling, and garlic juice is obtained after grinding；
(2) 95% ethyl alcohol is added in garlic juice, additional amount is 2~4 times of garlic juice weight, under the conditions of 20kHz, 50 DEG C
After ultrasonic extraction 1h, 6~12h is stood, filtering obtains filtrate；
(3) filtrate rotates through low temperature, obtains extract after removing ethyl alcohol concentration, addition is equivalent to the 1.2 of extract weight
~2 times of water after being stirred, obtains garlic P.E.
Chitosan-cornstarch compelx coating agent in following embodiments the preparation method is as follows:
Chitosan is dissolved in 1% acetic acid solution, is made into chitosan solution, after cornstarch is dissolved in 1% acetic acid solution,
80 DEG C are heated to, corn starch solution is made into, two kinds of solution are mixed in equal volume, are stirred, chitosan-corn is obtained
Starch compelx coating agent.
Apple fresh-keeping agent in following embodiments the preparation method is as follows:
(1) vitamin C, citric acid and tea polyphenols are soluble in water, and chitosan-cornstarch compelx coating agent, stirring is added
Solution；
(2) it is eventually adding garlic P.E and shenqinmycin in solution, continues agitating solution, is obtained after filtering a kind of containing big
The apple fresh-keeping agent of garlic active material.
Embodiment 1:
The composition and ratio of apple fresh-keeping agent are as follows: shenqinmycin 0.001%, chitosan-cornstarch compelx coating agent 10%,
Vitamin C 5%, citric acid 15%, tea polyphenols 0.5% and water 70%.
Embodiment 2:
The composition and ratio of apple fresh-keeping agent are as follows: garlic P.E 20%, shenqinmycin 0.001%, chitosan-cornstarch
Compelx coating agent 5%, vitamin C 1%, citric acid 5%, tea polyphenols 0.1% and water 69%.
Embodiment 3:
The composition and ratio of apple fresh-keeping agent are as follows: garlic P.E 25%, shenqinmycin 0.002%, chitosan-cornstarch
Compelx coating agent 10%, vitamin C 1%, citric acid 5%, tea polyphenols 0.5% and water 58.5%.
Embodiment 4:
The composition and ratio of apple fresh-keeping agent are as follows: garlic P.E 30%, shenqinmycin 0.001%, chitosan-cornstarch
Compelx coating agent 5%, vitamin C 5%, citric acid 5%, tea polyphenols 0.1% and water 55%.
Embodiment 5:
The composition and ratio of apple fresh-keeping agent are as follows: garlic P.E 30%, shenqinmycin 0.002%, chitosan-cornstarch
Compelx coating agent 5%, vitamin C 1%, citric acid 8%, tea polyphenols 0.5% and water 55.5%.
As a control group by embodiment 1, embodiment 2~5 is used as experimental group, is detected using agar plate punch method to comparison
According to the antibacterial effect of group and experimental group.
Main material: physiological saline, sterile water, potato dextrose agar, beef peptone culture medium.
Strain: penicillium expansum, grey mold, rod method is mould, Escherichia coli, staphylococcus aureus.
The composition for taking above-described embodiment respectively, is diluted with water into 200mg/mL.Strain is connected to corresponding culture respectively
On base, 37 DEG C of incubators to be set, after cultivating a period of time, form bacteria suspension after strain grows fine, final inoculum density is 5 ×
105~5 × 106Cfu/mL is separately added into the coating of 200 μ L bacteria suspensions in culture dish.It is made a hole among each plate, point
Lattice example composition after 10 μ L sterile waters and above-mentioned dilution are not added, bacterium are cultivated for 24 hours at 37 DEG C, and fungi is at 28 DEG C
48h is cultivated, observation detects each inhibition zone.
Experimental result is as follows:
Table 1: each example composition is to the bacteriostatic activities of several pathogens (antibacterial circle diameter mm, three times empirical average
Value)
The apple 240 for the outwardly sound just picked only is divided into 6 groups, every group 40, the quality of every group of apple is suitable,
There is comparativity.It is sprayed respectively according to antistaling agent described in Examples 1 to 5, one group is not processed as a control group, is put in 4
DEG C refrigeration is lower saves, and 5 apples is taken within every 30 days to survey peeling hardness at random, soluble solid content, weight-loss ratio, and vitamin C contains
The indexs such as amount.
Result is as follows after 90 days:
Table 2: the peeling hardness (kg/cm of apple after each embodiment processing2)
Table 3: the soluble solid content (%) of apple after each embodiment processing
Table 4: the weight-loss ratio (%) of apple after each embodiment processing
Table 5: the Vitamin C content (mg/100g) of apple after each embodiment processing
From above-mentioned data comparison it is found that the embodiment of the present invention 2~5 is more preferable compared to the fungistatic effect of embodiment 1, and protect
Fresh effect is more significant, can further extend the freshness date of apple to 6 months or so.
Embodiment 6
A kind of apple fresh-keeping agent containing garlic active material is prepared using the raw material of following parts by weight content: big
Garlic extract 20, shenqinmycin 0.001, chitosan-cornstarch compelx coating agent 5, vitamin C 1, citric acid 5, tea polyphenols
0.1, water 55, the shenqinmycin used are commercially available 1wt% shenqinmycin suspending agent.
Garlic P.E is prepared using following methods:
(1) fresh garlic is taken, the water for being equivalent to 1.5 times of garlic weight is added in peeling, and garlic juice is obtained after grinding；
(2) 95wt% ethyl alcohol is added in garlic juice, additional amount is 2 times of garlic juice weight, controlled at 50 DEG C, in frequency
6h is stood after the ultrasonic extraction 1h that rate is 20kHz, filtrate is obtained using filtered through gauze；
(3) filtrate rotates through low temperature, obtains extract after removing ethyl alcohol concentration, addition is equivalent to the 1.2 of extract weight
Times water, after being stirred, use hydrochloric acid and/or the sodium hydroxide of 1mol/L adjust pH value be 6.0, obtain garlic extract
Object.
Chitosan-cornstarch compelx coating agent is prepared using following methods:
Chitosan is dissolved in 1wt% acetic acid solution, is made into the chitosan solution of 1wt%；
After cornstarch is dissolved in 1% acetic acid solution, 80 DEG C are heated to, is made into the corn starch solution of 5wt%；
Two kinds of solution are mixed in equal volume, are stirred, chitosan-cornstarch compelx coating agent is obtained.
The preparation method of apple fresh-keeping agent containing garlic active material, using following steps:
(1) vitamin C, citric acid and tea polyphenols are soluble in water, chitosan-cornstarch compelx coating agent is added, stirs
It mixes to obtain solution；
(2) garlic P.E and shenqinmycin are added into solution, continues agitating solution, is obtained after filtering living containing garlic
The apple fresh-keeping agent of property substance.
Embodiment 7
A kind of apple fresh-keeping agent containing garlic active material is prepared using the raw material of following parts by weight content: big
Garlic extract 30, shenqinmycin 0.002, chitosan-cornstarch compelx coating agent 10, vitamin C 5, citric acid 10, tea are more
Phenol 0.5, water 70, the shenqinmycin used are commercially available 1wt% shenqinmycin suspending agent.
Garlic P.E is prepared using following methods:
(1) fresh garlic is taken, the water for being equivalent to 1.5 times of garlic weight is added in peeling, and garlic juice is obtained after grinding；
(2) 95wt% ethyl alcohol is added in garlic juice, additional amount is 4 times of garlic juice weight, controlled at 50 DEG C, in frequency
12h is stood after the ultrasonic extraction 1h that rate is 20kHz, filtrate is obtained using filtered through gauze；
(3) filtrate rotates through low temperature, obtains extract after removing ethyl alcohol concentration, 2 times for being equivalent to extract weight are added
Water, after being stirred, use hydrochloric acid and/or the sodium hydroxide of 1mol/L to adjust pH value as 6.0, obtain garlic P.E.
Chitosan-cornstarch compelx coating agent is prepared using following methods:
Chitosan is dissolved in 1wt% acetic acid solution, is made into the chitosan solution of 2wt%；
After cornstarch is dissolved in 1% acetic acid solution, 80 DEG C are heated to, is made into the corn starch solution of 10wt%；
Two kinds of solution are mixed in equal volume, are stirred, chitosan-cornstarch compelx coating agent is obtained.
The preparation method of apple fresh-keeping agent containing garlic active material, using following steps:
(1) vitamin C, citric acid and tea polyphenols are soluble in water, chitosan-cornstarch compelx coating agent is added, stirs
It mixes to obtain solution；
(2) garlic P.E and shenqinmycin are added into solution, continues agitating solution, is obtained after filtering living containing garlic
The apple fresh-keeping agent of property substance.
Specific embodiments of the present invention are described above.It is to be appreciated that the invention is not limited to above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring substantive content of the invention.
Claims (6)
1. a kind of apple fresh-keeping agent containing garlic active material, which is characterized in that using the raw material system of following parts by weight content
It is standby to obtain: garlic P.E 20~30, shenqinmycin 0.001~0.002, chitosan-cornstarch compelx coating agent 5~10,
Vitamin C 1~5, citric acid 5~10, tea polyphenols 0.1~0.5, water 55~70.
2. a kind of apple fresh-keeping agent containing garlic active material according to claim 1, which is characterized in that the garlic
Extract is prepared using following methods:
(1) fresh garlic is taken, the water for being equivalent to 1.5 times of garlic weight is added in peeling, and garlic juice is obtained after grinding；
(2) 95wt% ethyl alcohol is added in garlic juice, additional amount is 2~4 times of garlic juice weight, stand 6 after ultrasonic extraction 1h~
Filtrate is obtained by filtration in 12h；
(3) filtrate rotates through low temperature, obtains extract after removing ethyl alcohol concentration, 1.2~2 times for being equivalent to extract weight are added
Water, after being stirred, adjust pH be 6.0, obtain garlic P.E.
3. a kind of apple fresh-keeping agent containing garlic active material according to claim 2, which is characterized in that locating ultrasound
The frequency that ultrasound is controlled when extraction is 20kHz, and temperature is controlled at 50 DEG C.
4. a kind of apple fresh-keeping agent containing garlic active material according to claim 1, which is characterized in that the Shen piperazine
Mycin is commercially available 1% shenqinmycin suspending agent.
5. a kind of apple fresh-keeping agent containing garlic active material according to claim 1, which is characterized in that the shell is poly-
Sugar-cornstarch compelx coating agent is prepared using following methods:
Chitosan is dissolved in 1% acetic acid solution, is made into chitosan solution；
After cornstarch is dissolved in 1% acetic acid solution, 80 DEG C are heated to, corn starch solution is made into；
Two kinds of solution are mixed in equal volume, are stirred, chitosan-cornstarch compelx coating agent is obtained.
6. the preparation method of the apple fresh-keeping agent according to any one of claims 1 to 5 containing garlic active material, special
Sign is that this method uses following steps:
(1) vitamin C, citric acid and tea polyphenols are soluble in water, chitosan-cornstarch compelx coating agent is added, stirs
To solution；
(2) garlic P.E and shenqinmycin are added into solution, continues agitating solution, is obtained after filtering containing garlic active matter
The apple fresh-keeping agent of matter.
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