CN109042853A - 用于叶类蔬菜或离土鲜花保鲜的非凝胶性保鲜剂 - Google Patents
用于叶类蔬菜或离土鲜花保鲜的非凝胶性保鲜剂 Download PDFInfo
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- CN109042853A CN109042853A CN201811150448.6A CN201811150448A CN109042853A CN 109042853 A CN109042853 A CN 109042853A CN 201811150448 A CN201811150448 A CN 201811150448A CN 109042853 A CN109042853 A CN 109042853A
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- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
- A01N3/02—Keeping cut flowers fresh chemically
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Inorganic Chemistry (AREA)
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- Plant Pathology (AREA)
- Toxicology (AREA)
- Dentistry (AREA)
- Environmental Sciences (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种制备非凝胶性保鲜剂的方法,包括如下步骤:(1)称取甜菜碱4‑10份、抗菌性植物黄酮提取物3‑6份、低粘度壳聚糖2‑3份、抗氧剂2.5‑5份、肉桂酸1‑2份、纳米二氧化硅5‑10份;(2)将上述物料用40‑50倍质量的海藻糖与海藻多酚混合物水溶液水浴加热溶解,加入磷酸钠0.2‑0.5份和甘油0.4‑0.6份,搅拌溶解,用醋酸调节pH,搅拌10‑30min,冷却至室温,得到非凝胶性保鲜剂。所述保鲜剂用于常温下的蔬菜叶面或离土鲜花的保鲜,其中的甜菜碱作为渗透压调节物质在抗逆性中具有优良效果,其余组分可形成保鲜效果的黏性保护层,其中各成分共同作用,协同增效达到最佳的保鲜效果。
Description
技术领域
本发明属于蔬菜或鲜花保鲜领域,具体涉及一种用于叶类蔬菜或离土鲜花的非凝胶保鲜剂及其制备方法。
背景技术
随着经济的不断发展,人们对物质生活水平的要求越来越高,很多蔬菜瓜果、花卉、肉类等不再有南北地域之分,南方人的餐桌上也能享用到只有北方才能生长的蔬菜瓜果,东方人也可以用只有西方国家才能生长的花卉来装饰房屋。在这个从南到北、从西到东的运输过程中,蔬菜瓜果、花卉的保鲜很重要,尤其是一些叶类蔬菜和比较娇嫩的花朵。有许多品种的蔬菜和花卉由于运输等原因使得产品货架期仅1-2天,如果销售不利,则给销售方带来巨大的损失。
保鲜技术是人们一直在研究,不断在进步的领域,这是因为蔬菜瓜果或花卉等采收后,呼吸代谢仍在进行,如不进行保鲜处理,其表面的微生物及病原菌孢子在湿热环境下,极易生长繁殖,导致其腐烂变质。据统计,世界上因采后处理不当或贮藏不善而造成的生鲜蔬果损失率达20-30%。影响生鲜产品质量的三个主要因素分别是:自身代谢强度的高低、蒸腾失水速率的快慢、病原微生物的活动。其中,为了减慢生鲜产品尤其是带嫩叶植物的失水速率,人们使用凝胶保鲜剂,虽然也有效果,但是对于蔬菜瓜果类产品难以清洗,不利于食用者的健康。另外,低温贮藏和气调贮藏均可在不同程度上降低生鲜蔬果花卉等的采后代谢强度,延缓其品质劣变的进程,延长保鲜期限。但低温贮藏和气调贮藏往往成本较大,而且可能发生冻伤。再者,利用化学防腐保鲜剂也非常普遍,虽然效果明显,能显著调节生鲜产品的代谢强度,抑制表面微生物的繁殖,但化学类产品安全性较低,往往存在不同程度的毒副作用或残留问题。所以,天然食源性保鲜剂的研究越来越广泛,如专利文献CN107347986A公开了一种可用于鲜果、菜、菌的保鲜剂,所述保鲜剂以银杏叶黄酮和香菇多糖为有效成分,通过有效成分的抗氧化性和抑菌性提高鲜果、菜、菌的保鲜效果。但是,仅关注于抑制细菌及病原微生物的繁殖,往往很难达到理想的保鲜效果。
CN201410804445公开了一种插花用的保鲜营养液及配制方法,属于植物营养液领域。该营养液由以下物质组成:蔗糖、食盐、甜菜碱、硫酸钾、磷酸氢铵、乙酰水杨酸、萘乙酸和水。能够促进插花生长、保证插花的生命力、延长插花寿命的效果、杀灭细菌和限制微生物繁衍,使得插花的经济效益进一步提高。该专利中,其保鲜营养液用于枝条的根部吸收,不能用于表面喷洒。
CN201610510893公开了一种营养液,包括尿素、葡萄糖、阿司匹林、硫酸钾、硫酸锌、维生素C、酸化剂、沉淀剂和水,且按其重量百分比分别为1-4%、2-4%、0.1-0.4%、0.1-0.5%、0.5-1%、0.01-0.04%。所述的插花营养液营养成分丰富齐全,能保证插花的正常新城代谢,促进抵御促进抵御外界不良因素的能力。减缓插花呼吸速速,延缓插花老化凋谢。抑制微生物活性,避免细菌、真菌及愈伤组织堵塞微管,避免插花多早腐烂衰败。所述的插花营养液可保证插花保鲜时间长达20~30天,且色泽鲜艳,而且营养液生产容易、使用方便、成本低,营养液保管运输方便。
CN201510587665公开了一种室内插花用营养液及其制备方法,其由尿素40-50、硫酸钙、硝酸铵钙、亚硫酸镁、磷酸二氢铵、硫酸亚铁、硼酸、酒石酸氢钾、乳酸锌、聚天冬氨酸、萘乙酸、胺鲜酯、氯化锰、柠檬酸铵、乙二胺四乙酸二钠。营养液中添加的无机盐满足花卉的生长需求的矿物质和微量元素营养元素,添加的乳酸锌、胺鲜酯、魔芋葡甘聚糖能够增强插花的新陈代谢,提高植物体的细胞浓度,保证插花的生命力,添加的槐糖脂可以抑制微生物活性,避免细菌、真菌及愈伤组织堵塞微管,避免插花多早腐烂衰败,达到延长插花寿命的效果。
CN201610949522公开了一种插花用保鲜剂,所述插花用保鲜剂由以下重量份材料制成食用菌50-100份、柠檬汁10-50份、酒糟30-50份、蚕沙10-30份、甲壳素1-5份、贝壳粉10-25份、海藻30-50份、板蓝根、麦芽20-50份、大蒜10-20份、牡蛎粉5-10份、沸石粉20-40份、水1000-2000份、乙醇500-1000份;食用菌含有蛋白质、糖、多种维生素和矿物质及多种酶经过水提、醇提,能给插花提供营养,使插花通过茎部或叶子表面等吸收,延长鲜花的花期;鸡血藤、板蓝根、大蒜经过提取对插花的切口起到消毒灭菌的效果,减少切口感染细菌而加剧插花的凋萎。
CN201610322983公开了一种提高插花生命力的营养液,由下列重量份的原料制成:甜菜碱6-8、米糠145-155、硝酸铵5-7、含铁废渣20-24、α淀粉酶1.1-1.3、水玻璃10-12、蔗糖4-5、乙酰水杨酸2-4、饲养蛆虫65-75、胰蛋白酶0.3-0.5、茶麸45-49、水适量;营养液富含插花生长所需的铁、锌、镁等中微元素,并采用氨基酸的螯合方式提高其被花卉的吸收效果,能够促进插花生长、保证插花的生命力,乙酰水杨酸、甜菜碱等的加入可通过花卉的吸收来调节相关基因的表达从而增强插花对细菌的抗性,同时多种酶加入的营养液能限制微生物的繁衍,对延长插花寿命具有有利作用。
CN201410373127公开一种家用天然蔬菜保鲜营养剂,其特征在于:所述的家用天然蔬菜保鲜营养剂是由柠檬酸、聚赖氨酸、维生素C、维生素E组成,本发明还公开了保险营养剂的应用方法:保鲜营养剂先用少量洁净水溶解后,再加洁净水稀释至浓度为70-80%的溶液剂,清洗干净的蔬菜用保鲜营养剂喷洒或放入保鲜营养液中浸泡处理,沥干后用保鲜膜包装好放入冰箱贮藏。本发明家用天然蔬菜保鲜营养剂应用于蔬菜保鲜上的有益效果为:使用天然保鲜原料,蔬菜绿色健康、安全高效;提供了维生素,控制蔬菜营养流失、增加营养成分,本发明保鲜营养剂特别适用家庭之用。
CN201711331065公开一种玫瑰鲜切花的保鲜营养液,所述保鲜营养液按重量份数计,包括以下组分硫酸镁15~35份,硫酸钙10~15份,氯化钴5~10份,钼酸钠5~15份,硫酸亚铁15~35份,磷酸二氢钾25~35份,枯草芽孢杆菌5~10份,多粘性芽孢杆菌12~15份,抗坏血酸钙10~15份,苹果酸钠5~10份,茶多酚5~10份,栀子提取液10~20份,硫酸亚铁20~25份,蒸馏水800~1000份。能够模拟采摘前的生长土壤环境,提供鲜切花足够养分,延长鲜切花的保鲜期,同时安全环保,对人体健康无影响。
上述专利中保鲜剂组分复杂,且多为根部营养液组分,不适宜叶面喷施;其次,含有多种化学成分,用于蔬菜类保鲜易导致不利于健康的组分残留。
海藻多酚单体组成主要是间苯三酚衍生物,例如儿茶素、表儿茶素、儿茶酚、阿魏酸和芦丁等,具有优良的抗菌抗氧化性。市售的海藻多酚多提取自海带、褐藻等海藻,海藻多酚与海藻糖与海藻多酚混合物搭配,相对于单一组分使用,在保鲜领域具有协同增效作用。
甜菜碱是一种含羧基的季铵类生物碱,在植物、动物、细菌、真菌中均有广泛分布。甜菜碱在高等植物体内是一种重要的非毒性渗透调节物质,具有稳定生物大分子的结构和功能的作用,特别是甜菜碱能降低逆境条件下细胞膜和蛋白质结构与功能的损害。现有技术中,虽然也有将甜菜碱作为保鲜剂成分的产品,但是都存在种种缺陷。如专利文献CN106070567A公开了一种水果保鲜剂,虽然成分中含有椰油酰胺丙基甜菜碱,但同时还有许多其他复杂成分,不仅制备成本较高,而且各成分间协同或抑制的关系研究比较复杂,更有可能不利于健康。专利文献CN106472658A公开了一种基于冰温贮藏香椿芽叶嫩芽的保鲜方法,虽然用甜菜碱作为保鲜剂喷洒在香椿芽叶上,但是所述保鲜方法关键点在于寻找香椿芽叶的冰温贮藏温度,此法在现实生活中使用起来困难重重。
发明内容
为了避免和弥补现有技术的缺陷,在本发明中,发明人以甜菜碱和抗菌性植物黄酮物质为主要有效成分,再加少量辅助剂制备非凝胶性保鲜剂,优化甜菜碱和黄酮成分以及辅助剂的用量配比,使得各成分共同作用、协同增效,达到最佳的保鲜效果。
本发明的目的是提供一种非凝胶性保鲜剂,所述保鲜剂不仅能降低被保鲜产品的自身代谢强度,减慢其蒸腾失水速率,而且同时能抑制细菌及病原微生物的繁殖。
本发明另一个目的是提供一种用于叶类蔬菜或鲜花的非凝胶性保鲜方法,尤其适用于切根嫩叶类蔬菜和/或离土鲜花。
本发明是通过以下技术方案实现的。
本发明第一个方面,提供一种用于叶类蔬菜或离土鲜花的非凝胶性保鲜液的制备方法,包括如下步骤:
(1)称取甜菜碱4-10份、抗菌性植物黄酮提取物3-6份、低粘度低粘度壳聚糖2-3份、抗氧剂2.5-5份、肉桂酸1-2份、纳米二氧化硅5-10份。
(2)将上述物料用40-50倍质量的海藻糖与海藻多酚混合物水溶液水浴加热溶解,加入磷酸钠0.2-0.5份和甘油0.4-0.6份,搅拌溶解,用醋酸调节pH,继续搅拌10-30min,冷却至室温,得到非凝胶性保鲜剂。
其中,优选的,所述步骤(1)中,甜菜碱为8-10份,抗菌性植物黄酮提取物3-4份。
更优选的,所述甜菜碱与抗菌性植物黄酮提取物的质量比为2-3:1。
所述步骤(1)中的抗菌性植物黄酮提取物选自苦参总黄酮、银杏双黄酮、甘草黄酮、马齿笕黄酮、柑橘多甲氧基黄酮中的一种或两种以上的组合。优选至少包含甘草黄酮或苦参总黄酮。
所述步骤(1)中的抗氧剂优选为天然抗氧剂,选自鼠尾草酚、迷迭香酚、D-异抗坏血酸钠、β-胡萝卜素中的一种或两种以上的组合。
在本发明的优选实施方式中,所述抗氧剂选自鼠尾草酚或迷迭香酚和D-异抗坏血酸钠组成的组,更优选地,鼠尾草酚或迷迭香酚2-4份,D-异抗坏血酸钠0.5-1份。
其中,可选地,用于防霉杀菌的肉桂酸可以用具有相同效果的其他植物有机酸代替。
优选的,所述步骤(2)中的海藻糖与海藻多酚混合物水溶液的质量分数为1-2%,水浴加热温度为50-60℃,醋酸调节pH至5-6。
其中,所述步骤(2)中的海藻糖与海藻多酚混合物中海藻糖与海藻多酚的比例是任意的,优选地,海藻糖与海藻多酚质量比为2-3:1。
所述的海藻糖与海藻多酚可以是市售的商品或按照本领域已知的方法从各种海藻例如海带、褐藻中提取得到。
进一步优选地,为保证纯度,所述海藻糖与海藻多酚选自市售的褐藻类产品。
本发明的另一个方面,提供一种非凝胶性保鲜剂,所述保鲜剂由以上所述的制备方法制备得到。
本发明的另一个方面,提供一种非凝胶性保鲜剂在生鲜产品保鲜中的用途,尤其是在叶类蔬菜和/或离土鲜花保鲜中的用途。
本发明还提供一种保鲜方法。
具体地,提供一种叶类蔬菜和/或离土鲜花保鲜的方法,包括如下步骤:
(1)制备非凝胶性保鲜液:称取甜菜碱8-10份、抗菌性植物黄酮提取物3-4份、低粘度壳聚糖2-3份、抗氧剂2.5-5份、肉桂酸1-2份、纳米二氧化硅5-10份;将上述物料用40-50倍质量的海藻糖与海藻多酚混合物水溶液水浴加热溶解,加入磷酸钠0.2-0.5份和甘油0.4-0.6份,搅拌溶解,用醋酸调节pH至5-6,继续搅拌10-30min,冷却至室温,得到非凝胶性保鲜剂;
(2)保鲜液预处理:将上述步骤制备的保鲜剂用无菌水稀释3-10倍,4℃预冷处理;
(3)叶类蔬菜和/或离土鲜花保鲜:将叶类蔬菜在上述预冷保鲜剂中浸渍5-10s,取出沥干,或将预冷保鲜剂喷洒于蔬菜叶面,晾干后保鲜袋或保鲜盒分装保存;和/或将预冷保鲜液喷洒于离土鲜花表面,直至表面形成一层雾状水珠,常温保存。
优选的,所述步骤(1)中的抗菌性植物黄酮提取物选自苦参总黄酮、银杏双黄酮、甘草黄酮、马齿笕黄酮、柑橘多甲氧基黄酮中的一种或两种以上的组合。优选的,选自甘草黄酮提取物或苦参总黄酮。
优选的,所述步骤(1)中的抗氧剂为天然抗氧剂,选自鼠尾草酚、迷迭香酚、D-异抗坏血酸钠、β-胡萝卜素中的一种或两种以上的组合。
更优选的,所述抗氧剂选自鼠尾草酚或迷迭香酚2-4份和D-异抗坏血酸钠0.5-1份。
优选的,所述步骤(1)中的海藻糖与海藻多酚混合物水溶液的质量分数为1-2%,水浴加热温度为50-60℃。
优选的,所述步骤(2)中预冷处理时间为1-5h。
优选的,所述步骤(3)中先将叶类蔬菜在0-4℃下预冷处理0.5-1h,至表面温度低于5℃,再使用上述稀释后的保鲜液进行浸渍或喷洒。
优选的,所述步骤(3)中叶类蔬菜的保存方式为用保鲜袋或保鲜盒分装,于0-4℃保存。
优选的,所述步骤(3)中离土鲜花每日喷洒1-2次。
本发明所述的抗菌性植物黄酮提取物可源自商购产品或按照本领域的一般提取方法制备得到。
所述黄酮提取方法选自:醇提取法、微波提取法、超临界萃取法、酶解法、膜分离提取法中的一种或两种以上的组合。植物黄酮的提取方法是本领域技术人员所熟知的一般性技术。
示例性地,一种苦参总黄酮或甘草黄酮的提取方法,包括以下步骤:
(1)粉碎:将苦参根或甘草干燥,粉碎至100-200目得到苦参粗粉;
(2)提取:用6-8倍体积的95%乙醇回流提取三次,每次提取1-2小时,减压回收溶剂得到乙醇浓缩物;
(3)分离:乙醇浓缩物用聚酰胺分散,置于聚酰胺层析柱上干法上样,先以水充分洗脱,除尽单糖、寡糖及无机盐和生物碱,再以浓度为5~8%的乙醇洗脱,除尽生物碱;提高乙醇的浓度至10~20%进行洗脱,10倍柱体积后,提高乙醇浓度至50~60%进行洗脱,10倍柱体积后,用95%乙醇或无水乙醇进行洗脱,5倍柱体积后黄酮类物质洗脱净,收集上述洗脱液浓缩,得到抗菌性植物黄酮提取物。
本发明所述的甜菜碱,也叫甘氨酸甜菜碱,可天然提取或化学合成,本发明所使用的甜菜碱优选为化学合成的高纯度甜菜碱。
在本发明中,发明人将具有抗菌效果的黄酮成分与维持细胞渗透压的甜菜碱相结合,制备得到的保鲜剂不仅能有效抑制叶类蔬菜及花卉中细菌病原微生物的增长,而且能降低其代谢强度,减慢水分蒸腾速率,三方面协同增效,达到理想的保鲜效果。
其次,本发明的保鲜剂组分喷施于叶类蔬菜表面后,易清洗,无残留或残留量少;保鲜剂各构成组分均为无毒性的绿色环保组分,符合食用标准。
附图说明
图1保鲜液对香椿芽叶失重率影响
图2保鲜液对香椿芽叶可溶性固形物含量影响
图3保鲜液对香椿芽叶褐变度影响
图4保鲜液对香椿芽叶感官评分影响
图5保鲜液对剪根玫瑰花失重率影响
图6保鲜液对剪根玫瑰花感官评分影响
具体实施方式
下面通过具体的制备例和实施例对本发明进行详细说明,但这些例举性实施方式的用途和目的仅用来例举本发明,并非对本发明的实际保护范围构成任何形式的任何限定,更非将本发明的保护范围局限于此。
以下本发明的优选实施方法的详述以及包括的实施例可更容易地理解本发明的内容。除非另有限定,本文使用的所有技术以及科学术语具有与本发明所属领域普通技术人员通常理解的相同的含义。当存在矛盾时,以本说明书中的定义为准。
实施例1
非凝胶性保鲜剂1的制备
1)按重量份,称取甜菜碱8份、甘草黄酮4份、低粘度壳聚糖2份、鼠尾草酚3份、D-异抗坏血酸钠0.5份、肉桂酸1.5份、纳米二氧化硅10份,混合复配;
2)水浴加热下,将所称取的上述物料共30g用质量比为3:1的海藻糖与海藻多酚混合物水溶液(2wt%)1.5L溶解,水浴温度为55℃,搅拌下加入磷酸钠500mg和甘油600mg,搅拌溶解,用醋酸调节pH至6,继续搅拌30min,冷却至室温,得到非凝胶性保鲜剂溶液1。
实施例2
非凝胶性保鲜剂2的制备
1)称取甜菜碱8份、苦参总黄酮3份、甘草黄酮1份、低粘度壳聚糖2份、迷迭香酚3份、D-异抗坏血酸钠0.5份、肉桂酸1.5份、纳米二氧化硅10份,混合复配;
2)将所称取的上述物料29g用质量比为3:1的的海藻糖与海藻多酚混合物水溶液(2wt%)1.45L水浴加热溶解,温度为55℃,加入磷酸钠500mg和甘油600mg,搅拌溶解,用醋酸调节pH至6,继续搅拌30min,冷却至室温,得到非凝胶性保鲜剂2。
对比实施例1
不含甜菜碱的保鲜剂的制备
称取苦参总黄酮4份、低粘度壳聚糖2份、鼠尾草酚3份、D-异抗坏血酸钠0.5份、肉桂酸1.5份、纳米二氧化硅10份;将所称取的物料21g用50倍质量的海藻糖与海藻多酚混合物(质量比为3:1)水溶液(2wt%)水浴加热溶解,温度为55℃,加入磷酸钠500mg和甘油500mg,搅拌溶解,用醋酸调节pH至6,继续搅拌30min,冷却至室温,得到对照保鲜剂1。
对比实施例2
不含抗菌性植物黄酮提取物的保鲜剂的制备
称取甜菜碱8份、低粘度壳聚糖2份、鼠尾草酚3份、D-异抗坏血酸钠0.5份、肉桂酸1.5份、纳米二氧化硅10份;将所称取的物料25g用50倍质量的海藻糖与海藻多酚混合物(质量比为3:1)水溶液(2wt%)水浴加热溶解,温度为55℃,加入磷酸钠500mg和甘油500mg,搅拌溶解,用醋酸调节pH至6,继续搅拌30min,冷却至室温,得到对照保鲜剂2。
对比实施例3
不含海藻多酚、甜菜碱和抗菌性植物黄酮提取物的保鲜剂的制备
称取低粘度壳聚糖2份、鼠尾草酚3份、D-异抗坏血酸钠0.5份、肉桂酸1.5份、纳米二氧化硅10份;将所称取的物料17g用50倍质量的海藻糖水溶液(2wt%)水浴加热溶解,温度为55℃,加入磷酸钠400mg和甘油500mg,搅拌溶解,用醋酸调节pH至6,继续搅拌30min,冷却至室温,得到对照保鲜剂3。
实施例3
香椿芽叶的保鲜
取实施例1制备的非凝胶性保鲜剂溶液100g,用无菌水稀释至300g,4℃预冷处理1h,待用。将采摘的干净香椿芽叶在4℃的环境下预冷处理0.5h,使香椿芽叶的表面温度与环境温度相同,将稀释的保鲜剂用喷雾罐均匀喷洒于香椿芽叶面上,至全部叶片正反面均覆盖雾滴状溶液,待水渍自然晾干后用保鲜袋分装,每袋约100g,在4℃的冰箱中冷藏保存。
效果实施例1
香椿芽叶保鲜的效果比较
按照实施例3的香椿芽叶保鲜方法,用对比实施例1-3制备的对比保鲜剂保鲜同一批香椿芽叶。每组设置三个重复,取平均值。
每2天测定香椿芽叶的失重率、可溶性固形物含量、褐变度和感官得分,实验共进行20天。
1、失重率的测定采用重量法,失重率(%)=[(M0-Mi)/M0]×100,式中M0为样品原始重量/g,Mi为样品贮藏i天后的重量/g。
2、可溶性固形物的测定:先将香椿芽叶用研钵研磨后取其浸出液,利用手持式折光仪测定香椿芽叶中可溶性固形物的含量。
3、褐变度测定:取一定量样品与冷却蒸馏水按1:1(v/v)混合,冷冻离心10min,8000r/min离心,取上清液于25℃保温5min,在波长410nm处测定其吸光值。结果以20×A410nm表示褐变度。
4、感官评价:以色泽、气味、腐烂情况为评定指标,对均匀喷洒不同保鲜液的香椿芽叶进行感官评定。采用10分制评定法,具体评分标准见下表。
表1香椿芽叶的感官评价标准
在实验期间,香椿芽叶的失重率、可溶性固形物含量、褐变度和感官评价结果如附图1-4所示。从图1可以看出,在缺失相应组分的前提下,对照组的保鲜效果明显差于实验组。其中,保鲜剂1处理的香椿芽叶水份损失最小,其次是不含抗菌性植物黄酮提取物的对照保鲜剂2,不含甜菜碱的对照保鲜剂1处理的香椿芽叶水份损失较大,这主要是因为甜菜碱能有效调节香椿芽叶的细胞渗透压,减少菜叶水份蒸腾。
由图1-4的测定结果综合分析,当保鲜液中同时含有甜菜碱和抗菌性植物黄酮提取物时,可溶性固形物含量下降和褐变程度最小,同时感官评价得分最高;当甜菜碱与抗菌性植物黄酮提取物只含其一时,保鲜效果均有所下降;海藻多酚、甜菜碱与抗菌性植物黄酮提取物都不含的保鲜液效果最差。上述结果说明,甜菜碱和抗菌性植物黄酮提取物等组分协同增效,使保鲜剂的保鲜效果相比于单独成分大大提升。
以下实施例为筛选甜菜碱与抗菌性植物黄酮提取物的最佳配比。
实施例4
非凝胶性保鲜剂3的制备
非凝胶性保鲜剂3中甜菜碱4份、甘草黄酮4份,甜菜碱:甘草黄酮=1:1,其他成分及制备方法与实施例1相同。
实施例5
非凝胶性保鲜剂4的制备
非凝胶性保鲜剂4中甜菜碱9份、甘草黄酮3份,甜菜碱:甘草黄酮=3:1,其他成分及制备方法与实施例1相同。
实施例6
非凝胶性保鲜剂5的制备
非凝胶性保鲜剂5中甜菜碱4份、甘草黄酮6份,甜菜碱:甘草黄酮=1:1.5,其他成分及制备方法与实施例1相同。
效果实施例2
玫瑰花的保鲜
将实施例1和实施例4-6制备的保鲜剂用无菌水稀释5倍,4℃预冷1h,将稀释后的保鲜剂用手持喷雾器均匀喷洒于采摘的剪根玫瑰花花瓣表面,每日早晚2次,室温下插入蒸馏水瓶放置,每组5枝玫瑰花,每组三个重复取平均值;每天测定玫瑰花的失重率和感官得分,实验共7天。玫瑰花的评分标准见下表。
表2玫瑰花的感官评价标准
实验结果如图5-6所示,图5和图6显示实施例1和5制备的保鲜剂保鲜效果较好,玫瑰花的失水率相对较低,感官评价得分较高,由此说明当甜菜碱:黄酮=2-3:1时,保鲜效果较佳。
最后应说明的是:以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (10)
1.一种用于叶类蔬菜或离土鲜花的非凝胶性保鲜剂溶液的制备方法,其特征在于,包括如下步骤:
(1)按重量份计,称取甜菜碱4-10份、抗菌性植物黄酮提取物3-6份、低粘度壳聚糖2-3份、抗氧剂2.5-5份、肉桂酸1-2份、纳米二氧化硅5-10份;
(2)将上述物料用40-50倍质量的海藻糖与海藻多酚混合物水溶液在水浴加热条件下溶解,加入磷酸钠0.2-0.5份和甘油0.4-0.6份,搅拌溶解,用醋酸调节pH至酸性,继续搅拌10-30min,冷却至室温,得到所述的非凝胶性保鲜剂。
2.根据权利要求1所述的制备方法,其特征在于,所述步骤(1)中,按重量份计,甜菜碱8-10份、抗菌性植物黄酮提取物3-4份,优选地,所述甜菜碱与抗菌性植物黄酮提取物的质量比为2-3:1。
3.根据权利要求1所述的制备方法,其特征在于,所述步骤(1)中的抗菌性植物黄酮提取物选自苦参总黄酮、甘草黄酮、马齿笕黄酮、银杏双黄酮、柑橘多甲氧基黄酮中的一种或两种以上的组合。
4.根据权利要求1所述的制备方法,其特征在于,所述步骤(1)中的抗氧剂为天然抗氧剂,选自鼠尾草酚、迷迭香酚、D-异抗坏血酸钠、β-胡萝卜素中的一种或两种以上的组合。
5.根据权利要求4所述的制备方法,其特征在于,所述抗氧剂选自由鼠尾草酚或迷迭香酚和D-异抗坏血酸钠组成的组,优选地,按重量份计,鼠尾草酚或迷迭香酚2-4份,D-异抗坏血酸钠0.5-1份。
6.根据权利要求1所述的制备方法,其特征在于,所述步骤(2)中的海藻糖与海藻多酚混合物水溶液的质量分数为1-2%,水浴加热温度为50-60℃,醋酸调节pH至5-6。
7.一种用于叶类蔬菜或离土鲜花的非凝胶性保鲜剂溶液,其特征在于,所述保鲜剂溶液由权利要求1-6任一项所述的方法制备得到。
8.权利要求7所述的非凝胶性保鲜剂溶液在叶类蔬菜和/或离土鲜花保鲜中的用途。
9.一种叶类蔬菜和/或离土鲜花保鲜的方法,其特征在于,包括如下步骤:
(1)采用权利要求1-6任一项所述的方法制备非凝胶性保鲜液;
(2)保鲜液预处理:将上述制备的保鲜剂用无菌水稀释3-10倍,4℃预冷处理;
(3)叶类蔬菜和/或离土鲜花保鲜:将叶类蔬菜在上述预冷保鲜剂中浸渍5-10s,取出沥干,或将预冷保鲜剂喷洒于蔬菜叶面,晾干后保鲜袋或保鲜盒分装保存;和/或将预冷保鲜液喷洒于离土鲜花表面,直至表面形成一层雾状水珠,常温保存。
10.根据权利要求9所述的方法,其特征在于,所述步骤(3)中先将叶类蔬菜在0-4℃下预冷处理0.5-1h,至表面温度低于5℃,再使用上述稀释后的保鲜液进行浸渍或喷洒。
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Application publication date: 20181221 |