CN109042872A - The method of rice anti-mildew fresh-keeping based on citral - Google Patents
The method of rice anti-mildew fresh-keeping based on citral Download PDFInfo
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- CN109042872A CN109042872A CN201810947299.XA CN201810947299A CN109042872A CN 109042872 A CN109042872 A CN 109042872A CN 201810947299 A CN201810947299 A CN 201810947299A CN 109042872 A CN109042872 A CN 109042872A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 107
- 235000009566 rice Nutrition 0.000 title claims abstract description 107
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 title claims abstract description 72
- 229940043350 citral Drugs 0.000 title claims abstract description 71
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 106
- 238000003860 storage Methods 0.000 claims abstract description 40
- 239000002316 fumigant Substances 0.000 claims abstract description 36
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 16
- 150000001299 aldehydes Chemical class 0.000 claims abstract description 15
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000004677 Nylon Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229920001778 nylon Polymers 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000011012 sanitization Methods 0.000 claims 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 9
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 27
- 241000228197 Aspergillus flavus Species 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 10
- 241000122824 Aspergillus ochraceus Species 0.000 description 9
- 241000233866 Fungi Species 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 150000004665 fatty acids Chemical class 0.000 description 7
- 238000005259 measurement Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 238000003958 fumigation Methods 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 238000004088 simulation Methods 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- OHCMANJUZNNOQW-UHFFFAOYSA-N 2,4,4-trimethylcyclohexene-1-carbaldehyde Chemical compound CC1=C(C=O)CCC(C)(C)C1 OHCMANJUZNNOQW-UHFFFAOYSA-N 0.000 description 1
- MZPDTOMKQCMETI-UHFFFAOYSA-N 2,6-dimethylocta-2,6-diene Chemical compound CC=C(C)CCC=C(C)C MZPDTOMKQCMETI-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 206010059866 Drug resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- 235000019501 Lemon oil Nutrition 0.000 description 1
- 239000000232 Lipid Bilayer Substances 0.000 description 1
- 240000002262 Litsea cubeba Species 0.000 description 1
- 235000012854 Litsea cubeba Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000010619 basil oil Substances 0.000 description 1
- 229940018006 basil oil Drugs 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000006315 carbonylation Effects 0.000 description 1
- 238000005810 carbonylation reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000001941 cymbopogon citratus dc and cymbopogon flexuosus oil Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000010501 lemon oil Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229930183344 ochratoxin Natural products 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011044 quartzite Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- OVYTZAASVAZITK-UHFFFAOYSA-M sodium;ethanol;hydroxide Chemical compound [OH-].[Na+].CCO OVYTZAASVAZITK-UHFFFAOYSA-M 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 231100000033 toxigenic Toxicity 0.000 description 1
- 230000001551 toxigenic effect Effects 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/22—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The method of the invention discloses a kind of rice anti-mildew fresh-keeping based on citral.Citral fumigant application method provided by the invention is as follows: closing storage environment is cleaned and sterilized, it is put into the packaging rice or paddy of dry cleansing, the lemon aldehyde reagent (concentration >=99%) of market purchase is added in open-top receptacle, citral dosage is determined according to storage environment volume, it is proposed that 0.001%~0.03% (v/v) of grain storage spatial volume.Container is separated with rice.Storage environment sealing, low humidity, are protected from light by 10~40 DEG C of temperature.Fumigating mold-proof method using citral of the invention effectively can delay rice to go mouldy, and extend the Rice storage time limit.
Description
Technical field
The present invention provides a kind of methods for being applied to rice anti-mildew fresh-keeping using citral fumigation technology, are related to microorganism
It learns and Food Chemistry analysis technical field.
Background technique
Grain is precious resources for the survival of mankind, even more a national economic lifeline.But grain is easy by yellow bent
The fungal attacks such as mould (Aspergillus flavus, AF), Aspergillus ochraceus (Aspergillus ochraceus, OT) and cause mould
It is rotten and rotten.Cereal is usually drying, is not suitable for the growth of bacterium.Aerobic condition is then pest and mould in stored grain
The necessary condition grown in the ecosystem.The reason of grain goes mouldy mainly microorganism infection, and be particularly acute with aspergillus flavus.It is yellow
Aspergillus is the storage mould for being adapted to low moisture environments, while having the very strong ability for invading crop and toxigenic spy
Property.In addition, Aspergillus ochraceus is also the main spoilage organisms for causing grain mildew in temperate zone and torrid areas, and generate ochratoxin.
The preservation of grain generally uses chemical preservative and controls the method for preservation environment to realize.Food industry makes at present
Preservative is chemical synthesis organic acid and its salt and some antioxidants more.Although chemical preservative anti-mildew effect is aobvious
It writes, but because its component is single, long-time service can make biology develop drug resistance, it is made to lose mildew-proof function；Secondly, although with
Limitation uses, but every kind of chemical anti mildew agent has certain safety index and time limit, using overlong time or it is excessive can to people and
Building up property of domestic animal is poisoned, and is also polluted the environment.
Citral (Citral) also known as 3,7- dimethyl -2,6- octadiene, molecular formula C10H16O belongs to aldehydes and carbonylation
Object is closed, litsea citrate oil (about 80%), lemongrass oil (80%), basil oil (65%), sour lime leaf oil are naturally present in
(35%) and lemon oil, it can industrially be isolated, can also be prepared by chemical synthesis from natural essential oil.Document report, lemon
The antimicrobial essentials such as lemon aldehyde can cause structure and function to damage microorganism, and essential oil is preferentially assigned to cytoplasma membrane from water phase
In lipid bilayer, and the membrane permeability by destroying cell and osmotic equilibrium kill microbial cell.It is reported that the lemon in 8 days
Aldehyde can completely inhibit the bioactivity of aspergillus flavus, and external minimal inhibitory concentration (MIC) is 0.05% (v/v).
There is the storage that the composite plant essential oil containing citral for having bacteriostatic activity is applied to the cereal crops such as corn at present
It is mould proof, but there is no using citral as the application of Rice storage mould inhibitor.In addition to bacteriostatic activity, citral also passes through removing
Free radical shows strong anti-oxidative activity, and since it is natural plant extracts ingredient, has high security, in " GB
2760-2014 national food safety standard food additives use standard " in " allow using food synthetic perfume list ".
Citral has preferable volatility, there is the application value that rice keeping-freshness storage is used for as fumigation type mould inhibitor.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of rice anti-mildew fresh-keeping based on citral
Method.
Present invention firstly provides the applications using citral as fumigant in rice anti-mildew fresh-keeping.
The method of rice anti-mildew fresh-keeping based on citral of the invention, includes the following steps:
1) rice pre-treatment step
Storage rice or unhulled rice paddy dry tack free after no moisture remains, are packed with PE bags of nylon；
2) preparation of citral fumigant
Citral is added after open-top receptacle is sterilized, it is 0.001%V~0.03%V that volume, which is added, in citral；Wherein V is
The volume of storage environment；
3) application of citral fumigant
Open-top receptacle and packaged rice or paddy is separated, and lemon aldehyde reagent is fumigated big in a manner of volatilizing naturally
Rice；
4) storage environment keeps sealing, stores in a warehouse 10~40 DEG C of temperature, is protected from light.
Preferably, in the step 1), storage rice or unhulled rice paddy further include the steps that disinfection before packing, disappear
Simultaneously low temperature drying is cleaned with pure water after poison, until dry tack free, after no moisture remains, is packed with PE bags of nylon.
The preferred sterilisation step are as follows: first with the container of 0.3% liquor natrii hypochloritis's soaking disinfection step, outwell
Drying；Rice or unhulled rice paddy are impregnated with 0.1% liquor natrii hypochloritis, volume is just to cover rice surface, has been impregnated
Bi Hou is dried in baking oven using pure water rinsing, makes rice surface dripless.
In the preferred step 4), when the citral in open-top receptacle volatilizees completely, i.e., without reagent in open-top receptacle
When remaining, need to divulge information storage environment to remove remaining citral fumigant, citral fumigant is added after ventilation,
Storage environment is sealed again and continues anti-mildew fresh-keeping.
Further, the volume for adding citral fumigant again is 0.001%V~0.03%V；Wherein V is storage ring
The volume in border.
Preferably, in the step 4)；When storage rice or unhulled rice paddy need to be taken out, need to lead to storage environment
Wind is further taken out after ventilation with removing remaining citral fumigant.
Preferably, the relative humidity of storage environment is controlled in 40-80% in the step 4).
Preferably, the citral is (as limited in being purchased from BASF (China) using geraniol reagent commercially available on the market
The citral of company, its purity of chromatography is up to 99%).
The invention has the advantages that
1. lemon aldehyde reagent has higher-security as natural plant extracts, while having strong biocidal property and antioxygen
The property changed, it is safe and efficient.
2. it is in terms of using fumigant processing, citral is separated with rice, smoke it in a manner of volatilizing naturally
Rice is steamed, the volatility of citral is utilized well, avoids direct contact with the bad shadow for also just reducing it to rice quality
It rings；Being applied in a manner of stifling has the advantages that operate quick and easy, high-efficient, Small side effects.
Detailed description of the invention
In conjunction with attached drawing, specific embodiments of the present invention will be described in further detail.
Fig. 1 citral influences fungi count in the rice of inoculation aspergillus flavus and Aspergillus ochraceus；
Fig. 2 citral influences the rice fat acid value of inoculation aspergillus flavus and Aspergillus ochraceus；
Rice Influences of MDA Content of Fig. 3 citral to inoculation aspergillus flavus and Aspergillus ochraceus.
Specific embodiment
Embodiment 1 is applied to the anti-mildew fresh-keeping of northeast rice using citral as fumigant
(1) it is applied to the anti-mildew fresh-keeping of northeast rice using citral as fumigant
1. rice pre-treatment: first impregnating culture dish with 0.3% liquor natrii hypochloritis and put the plastic casing 10min of rice, outwell
Drying.Rice 30s is impregnated with 0.1% liquor natrii hypochloritis, volume is just to cover rice surface, using pure water rinsing 1 time,
Plastic casing is sealed with preservative film, and 15min or so is dried in baking oven, rice surface moisture is made to reach closely dry state.
2. inoculation mould: 200 μ L 1 × 10 being added in glass culture dish after sterilization4Cfu/mL aspergillus flavus/Aspergillus ochraceus
Bacterium solution.Precise 60g rice is placed in culture dish, is evenly distributed.
3. fumigant is handled: being based on the application concentration of citral 0.05% (v/v), citral is added in small culture dish
950 μ L are placed on the drier bottom that volume is 1.9L, and the culture dish for filling rice is placed on partition, and drier seals.
4. storage: drier is put into climate box and is cultivated 8 days, humidity 80%, 30 DEG C of temperature, no light.
5. rice quality index determining
1) rice total number of molds measures: pre-production PDA culture medium, sterilizing, uses preceding thawing, 55 DEG C of heat preservations.Use balance
It weighs 5g rice to be placed in fine taper bottle (conical flask is pre-loaded with 45mL pure water and sterilizes), oscillation mixes 5min, optionally right
Sample carries out 10 times of concentration gradient dilutions.In super-clean bench, take 200 μ L bacterium solutions in culture dish, then pour into PDA culture medium
15mL, slightly shaking plate, mix, stand.It after culture medium solidification in plate, is sealed with sealed membrane, is fallen in mold incubator
Culture is set, is counted after 36~48 hours.
2) rice fat acid value measuring:
Brown rice milling, crosses 60 mesh sieve, takes coarse rice powder 5g, be placed in centrifuge tube.30mL95% ethyl alcohol is pipetted with pipette
It in above-mentioned centrifuge tube, jumps a queue and seals centrifuge tube, stir 1h at a temperature of 20 DEG C ± 5 DEG C.Remove sealing-plug, on centrifuge with
2000g centrifugal acceleration is centrifuged 5min.20mL supernatant is transferred to conical flask with pipette, 5 drop phenolphthalein solutions are added.
Using microburet, light powder is titrated to NaOH ethanol solution (95% ethanol solution of 0.05mol/L NaOH)
Red continues 3s.Yellow interference is eliminated with orange filter, more accurately observes indicator color change.With 95% second of 20mL
Alcohol substitutes 20mL supernatant, carries out blank test measurement.
Fatty acid value A is calculated as followsNa, it is indicated (in terms of NaOH) by mg/g:
In formula:
C --- NaOH ethanol solution concentration, unit are mole every liter (mol/L)；
The quality of m --- sample, unit are gram (g)；
V1 --- the volume of NaOH ethyl alcohol standard solution used in measurement sample, unit are milliliter (mL)；
V2 --- the volume of NaOH ethyl alcohol standard solution used in blank test, unit are milliliter (mL)；
The moisture content of ω --- sample, %；
6000 --- the constant indicated with NaOH, i.e., 40 × 1.5 × 100.
Measurement result is accurate to milligram (mg).
3) rice malonaldehyde (MDA) assay
The trichloroacetic acid (TCA) and a small amount of quartzite sand grind of 1g meters of addition 4mL10%, then homogenate is in refrigerated centrifuge
4000g is centrifuged 10min, takes supernatant as the assay of enzymatic activity and uses kit (lipid oxidation (MDA) detection reagent
Box, S0131, the green skies) it is tested.
6. result
1) rice fungi count measurement result is as shown in Figure 1, citral has apparent suppression to the growth of fungi count in rice body
Production is used.By the way that compared with the control group, preceding 8 days citrals significantly suppress the increase of spore quantity.It is inoculated with aspergillus flavus and reddish brown
The rice of aspergillus, surface spore amount is respectively 932 × 10 at the 8th day5A/g and 739 × 105A/g, and after citral is handled
Surface spore amount is respectively 59 × 105A/g and 114 × 105A/g, inhibiting rate is respectively up to 93.7% and 84.6%.Illustrate lemon
Aldehyde can sustainedly and stably control the growth of rice fungi count under 0.05% concentration, reduce mould to the putrefaction of rice.
2) rice fat acid content measurement result is as shown in Fig. 2, raising of the citral fumigant to rice fat acid content
There is significant inhibiting effect.The fatty acid value of the control group rice of inoculation aspergillus flavus and Aspergillus ochraceus was begun with significantly from the 4th day
Ascendant trend respectively reaches 3.23mg NaOH/g and 2.69mg NaOH/g on the 8th day, and the extension of rate of rise at any time later becomes
It is slow.And after applying citral fumigant, the two fatty acid value is reduced to 0.42mg NaOH/g and 0.65mg NaOH/g respectively, suppression
Rate processed is 87.2% and 75.8%.It can be found that citral has anti-mildew fresh-keeping effect to rice, inhibition content of fatty acid is shown
It increases.
3) in rice mda content measurement result as shown in figure 3, with storage time extension, malonaldehyde in rice
The trend of sustainable growth is presented in content, and the effect of citral fumigant has inhibitory effect for the trend.It is inoculated with aspergillus flavus
The 8th day mda content of control group rice with Aspergillus ochraceus is respectively 8.47 μm/g and 8.17 μm/g, and citral fumigant
Under processing, the two mda content is reduced to 5.45 μm/g and 2.38 μm/g respectively, and inhibiting rate is 35.7% and 70.9%.Lemon
Aldehyde can sustainedly and stably slow down the raising of mda content under 0.05% concentration, delay the Deterioration rate of rice, dimension
Hold rice freshness.
Embodiment 2 simulates the anti-mildew fresh-keeping that citral fumigant is applied to northeast rice under silo environment
1. rice pre-treatment step
The northeast 10kg rice is packed with PE bags of nylon, clean surface is dry, no moisture residual.
2. the preparation of citral fumigant
Use lemon aldehyde reagent (concentration >=99%) commercially available on the market.
3. the application of citral fumigant
Lemon aldehyde reagent is added in a sterilized glass, the amount of addition is according to citral fumigant using dense
Spend 0.01% (v/v) and storage environment volume V (V=1m3) determine, that is, the lemon aldehyde reagent that volume is 0.1L is added.
Glass and packaging rice is separated, so that lemon aldehyde reagent is fumigated rice in a manner of volatilizing naturally.
4. the replacement of condition of storage and citral fumigant of the rice under the application of citral fumigant is added
Storage environment sealing, humidity 50%, are protected from light by 20 DEG C of temperature, are stored 60 days.
When lemon aldehyde reagent volatilizees completely, i.e., when in open-top receptacle without reagent residue, storage environment is divulged information residual to remove
The citral fumigant stayed, adds citral fumigant after ventilation, volume is still 0.5L, then storage environment is sealed.
5. rice quality Indexs measure
Every 10 days sampling Detection rice quality indexs.
Comparative example: the northeast rice mildew situation of fumigant is not added under simulation silo environment
1. rice pre-treatment step
The northeast 10kg rice is packed with PE bags of nylon, clean surface is dry, no moisture residual.
2. storage environment
The silo environment volume V=1m of simulation3, it is put into after rice and does not add any fumigant, storage environment sealing, humidity
50%, it 20 DEG C of temperature, is protected from light, stores 60 days.
3. rice quality Indexs measure
Every 10 days sampling Detection rice quality indexs.
The comparison of the mildew degree of spoilage of example 2 and comparative example rice
Example 2 is the rice handled through citral fumigant, within 60 day time rice surface fungi count close to starting water
Flat, fatty acid value slightly rises, and mda content is almost unchanged.Rice appearance (color, quality) is without significant change.
Comparative example is the rice handled without fumigant, begins with and significantly rises in 30 days or so rice surface fungi counts
Trend, fatty acid value shows lasting raising since storage 20 days, and corruption was the most serious at 60 days, and malonaldehyde contains
Amount also has apparent rising.Rice shows the feature that color is dimmed, quality softens.
The stifling rice of comparison discovery citral does not almost go mouldy in 60 days of storage, and go mouldy index, that is, fungi count
Without apparent increase, the rice anti-mold effect of citral fumigant is significant.Though and freshness index fatty acid value has a rising, but still protects
It holds in lower content, hence it is evident that be lower than comparative example rice, illustrate that citral fumigant makees rice with good anti-mildew fresh-keeping
With.
Claims (8)
1. application of the citral as fumigant in rice anti-mildew fresh-keeping.
2. a kind of method of the rice anti-mildew fresh-keeping based on citral, it is characterised in that include the following steps:
1) rice pre-treatment step
Storage rice or unhulled rice paddy dry tack free after no moisture remains, are packed with PE bags of nylon；
2) preparation of citral fumigant
Citral is added after open-top receptacle is sterilized, it is 0.001%V~0.03%V that volume, which is added, in citral；Wherein V is storage
The volume of environment；
3) application of citral fumigant
Open-top receptacle and packaged rice or paddy is separated, and lemon aldehyde reagent fumigates rice in a manner of volatilizing naturally；
4) storage environment keeps sealing, stores in a warehouse 10~40 DEG C of temperature, is protected from light.
3. the method for the rice anti-mildew fresh-keeping according to claim 2 based on citral, it is characterised in that the step
1) in, storage rice or unhulled rice paddy further include the steps that disinfection before packing, are cleaned after sanitized with pure water and low
Temperature drying, until dry tack free, after no moisture remains, is packed with PE bags of nylon.
4. the method for the rice anti-mildew fresh-keeping according to claim 3 based on citral, it is characterised in that the disinfection
Step are as follows: first with the container of 0.3% liquor natrii hypochloritis's soaking disinfection step, outwell drying；It is molten with 0.1% sodium hypochlorite
Liquid impregnates rice or unhulled rice paddy, and volume is just to cover rice surface, after immersion, using pure water rinsing, in baking oven
In dry, make rice surface dripless.
5. the method for the rice anti-mildew fresh-keeping according to claim 2 based on citral, it is characterised in that the step
4) it in, when the citral in open-top receptacle volatilizees completely, i.e., when in open-top receptacle without reagent residue, needs to divulge information storage environment
To remove remaining citral fumigant, citral fumigant is added after ventilation, then storage environment sealing continuation is mould proof
It is fresh-keeping.
6. the method for the rice anti-mildew fresh-keeping according to claim 5 based on citral, it is characterised in that add lemon again
The volume of lemon aldehyde fumigant is 0.001%V~0.03%V；Wherein V is the volume of storage environment.
7. the method for the rice anti-mildew fresh-keeping according to claim 1 based on citral, it is characterised in that the step
4) in；When storage rice or unhulled rice paddy need to be taken out, needs to divulge information storage environment and be fumigated with removing remaining citral
Agent further takes out after ventilation.
8. the method for the rice anti-mildew fresh-keeping according to claim 2 based on citral, it is characterised in that the step
4) relative humidity of storage environment is controlled in 40-80% in.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110150377A (en) * | 2019-06-05 | 2019-08-23 | 安徽省舒城县青云精米加工有限责任公司 | Rice storage method |
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| CN102144666A (en) * | 2011-01-24 | 2011-08-10 | 广东工业大学 | Plant essential oil composition for fumigating and killing grain aspergillus flavus |
| CN103229830A (en) * | 2013-04-03 | 2013-08-07 | 广东工业大学 | Gas-phase sustained-release mildew-resistant antistaling agent, and preparation method and application thereof |
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| CN102144666A (en) * | 2011-01-24 | 2011-08-10 | 广东工业大学 | Plant essential oil composition for fumigating and killing grain aspergillus flavus |
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| CN105815444A (en) * | 2016-03-08 | 2016-08-03 | 中国农业科学院农产品加工研究所 | Application of citral and/or derivative thereof in inhibition of Aspergillus ochraceus growth |
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| CN110150377A (en) * | 2019-06-05 | 2019-08-23 | 安徽省舒城县青云精米加工有限责任公司 | Rice storage method |
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