CN109197999A - It is a kind of that cold antistaling agent and the preparation method and application thereof is resisted based on γ-aminobutyric acid - Google Patents
It is a kind of that cold antistaling agent and the preparation method and application thereof is resisted based on γ-aminobutyric acid Download PDFInfo
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- CN109197999A CN109197999A CN201811362990.8A CN201811362990A CN109197999A CN 109197999 A CN109197999 A CN 109197999A CN 201811362990 A CN201811362990 A CN 201811362990A CN 109197999 A CN109197999 A CN 109197999A
- Authority
- CN
- China
- Prior art keywords
- cold
- fruit
- aminobutyric acid
- antistaling agent
- sodium alginate
- Prior art date
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 89
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 68
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 54
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 58
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 40
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 40
- 239000000661 sodium alginate Substances 0.000 claims abstract description 39
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 39
- 230000006378 damage Effects 0.000 claims abstract description 20
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims 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 description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 241001474374 Blennius Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 2
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000009210 therapy by ultrasound Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 41
- 238000004321 preservation Methods 0.000 abstract description 17
- 239000003755 preservative agent Substances 0.000 abstract description 13
- 239000000126 substance Substances 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 10
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- 230000003859 lipid peroxidation Effects 0.000 abstract description 4
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- 241000282414 Homo sapiens Species 0.000 abstract description 3
- 238000013461 design Methods 0.000 abstract description 3
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- 210000000170 cell membrane Anatomy 0.000 abstract description 2
- 239000012528 membrane Substances 0.000 abstract description 2
- 208000009084 Cold Injury Diseases 0.000 abstract 1
- 230000002595 cold damage Effects 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 22
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- 244000288157 Passiflora edulis Species 0.000 description 12
- 235000000370 Passiflora edulis Nutrition 0.000 description 12
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- 208000027418 Wounds and injury Diseases 0.000 description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 208000014674 injury Diseases 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 235000016623 Fragaria vesca Nutrition 0.000 description 7
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 7
- 240000009088 Fragaria x ananassa Species 0.000 description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 229920001661 Chitosan Polymers 0.000 description 5
- 244000241872 Lycium chinense Species 0.000 description 5
- 240000005561 Musa balbisiana Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 244000144730 Amygdalus persica Species 0.000 description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 241000234295 Musa Species 0.000 description 4
- 235000014443 Pyrus communis Nutrition 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229960002713 calcium chloride Drugs 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 238000005138 cryopreservation Methods 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 3
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 244000234181 Syzygium samarangense Species 0.000 description 3
- 229960003121 arginine Drugs 0.000 description 3
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
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- 235000019693 cherries Nutrition 0.000 description 3
- 229960004106 citric acid Drugs 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
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- 244000061508 Eriobotrya japonica Species 0.000 description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000000235 Euphoria longan Nutrition 0.000 description 2
- 241000366676 Justicia pectoralis Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 244000018633 Prunus armeniaca Species 0.000 description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 description 2
- 240000005809 Prunus persica Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000003042 antagnostic effect Effects 0.000 description 2
- 238000013475 authorization Methods 0.000 description 2
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- 235000011148 calcium chloride Nutrition 0.000 description 2
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 2
- 239000001527 calcium lactate Substances 0.000 description 2
- 235000011086 calcium lactate Nutrition 0.000 description 2
- 229960002401 calcium lactate Drugs 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
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- 239000000419 plant extract Substances 0.000 description 2
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- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- ATHGHQPFGPMSJY-UHFFFAOYSA-N spermidine Chemical compound NCCCCNCCCN ATHGHQPFGPMSJY-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- SBARTDSOCPVUPU-UHFFFAOYSA-N 2-methyl-4-phenylpentanal Chemical compound O=CC(C)CC(C)C1=CC=CC=C1 SBARTDSOCPVUPU-UHFFFAOYSA-N 0.000 description 1
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 239000006000 Garlic extract Substances 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 244000302544 Luffa aegyptiaca Species 0.000 description 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
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- 241000222051 Papiliotrema laurentii Species 0.000 description 1
- 206010064458 Penicilliosis Diseases 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000221523 Rhodotorula toruloides Species 0.000 description 1
- 241001409305 Siraitia Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
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- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000009435 amidation Effects 0.000 description 1
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- 229960003237 betaine Drugs 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
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- 210000004027 cell Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940045110 chitosan Drugs 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
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- 230000001079 digestive effect Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
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- 235000019441 ethanol Nutrition 0.000 description 1
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- 238000000605 extraction Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000020706 garlic extract Nutrition 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
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- 230000035939 shock Effects 0.000 description 1
- 150000003385 sodium Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; 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
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种基于γ‑氨基丁酸的抗冷保鲜剂及其制备方法与应用。该抗冷保鲜剂的有效成分为γ‑氨基丁酸和海藻酸钠，两种物质的含量分别为100～500μg/mL和0.01～0.05g/mL。本发明的抗冷保鲜剂，能有效减轻冷敏果实的冷害症状，提高果实的抗冷性能，延缓果实细胞膜通透性的增加和膜脂过氧化的进程，从而较好的保持果实的品质，延长果实的贮藏保鲜期；本发明中的抗冷保鲜剂具有安全无毒且保鲜效果佳的优点，可避免化学保鲜剂的使用对人类和环境带来的潜在危害；本发明所述抗冷保鲜剂制备方法简单，操作简易、使用便捷，较好的符合当前抗冷保鲜剂设计、研发方向，具有较好地实用价值和推广应用前景。The invention discloses a γ-aminobutyric acid-based anti-cold and fresh-keeping agent and a preparation method and application thereof. The effective components of the anti-cold and fresh-keeping agent are γ-aminobutyric acid and sodium alginate, and the contents of the two substances are respectively 100-500 μg/mL and 0.01-0.05 g/mL. The cold-resistant and fresh-keeping agent of the invention can effectively alleviate the symptoms of cold injury of cold-sensitive fruits, improve the cold-resistant performance of fruits, delay the increase of the permeability of fruit cell membranes and the process of membrane lipid peroxidation, thereby better maintaining the quality of fruits, prolong the storage and preservation period of the fruit; the anti-cold preservation agent in the present invention has the advantages of safety, non-toxicity and good preservation effect, and can avoid potential harm to human beings and the environment caused by the use of chemical preservatives; the anti-cold preservation agent of the present invention can The preparation method of the agent is simple, the operation is simple, and the use is convenient, which better conforms to the current design and research and development direction of the anti-cold and antistaling agent, and has good practical value and promotion and application prospects.
Description
Technical field
The invention belongs to technical field of preservation of fresh, and in particular to a kind of cold based on resisting for γ-aminobutyric acid combination sodium alginate
Antistaling agent and its application in fresh preservation.
Background technique
It is still a living body after fruit harvesting, carries out vigorous vital movement.Low temperature is able to suppress the breathing of fruit
Metabolism, while the activity of microorganism is reduced, and then delay its ageing process, extend its shelf life, therefore cryopreservation is that most have
One of fruit postharvest storage preservation technology of effect.However, being not suitable for for quick type fruit cold for banana, passion fruit, mango etc.
Low temperature easily cause its physiological metabolism disorder and membrane structure to damage, damage to plants caused by sudden drop in temperature symptom to generate.The symptom is usually in fruit
It can just be displayed after from low temperature shift to room temperature, thus be not easy to be found and be controlled in time.It damages to plants caused by sudden drop in temperature and will lead to fruit food
With the serious deterioration of quality, or even it is unable to normal mature, to limit application of the low temperature storing and transporting in cold quick type fruit.With cold chain
The extensive use of transport explores the preventing control method that cold quick property fruit is damaged to plants caused by sudden drop in temperature in cryopreservation and is of great significance.
Currently, the method for control refrigeration Chilling Injury includes physical method, chemical method and biological method three categories.Object
Reason method mainly includes heat treatment, cold shock, super-pressure, irradiation, Icetemperature Storage, low temperature stress etc..Such methods effect is preferable, but
It is the presence of the disadvantages of investment is big, energy consumption is high, is unfavorable for large-scale promotion uses.Biological method generally refer to using Antagonistic Fungi,
Natural extract matter and transgenic technology, which damage to plants caused by sudden drop in temperature fruits and vegetables, to be controlled, and has the shortcomings that not mature enough, higher cost, without
Easily received.Chemical method is a kind of domestic processing means generallyd use, is had many advantages, such as at low cost, easy to operate.Chemistry
Antistaling agent is many kinds of, and monomethyl cyclopropylene, jasmonic first vinegar, glycine betaine etc. can evade traditional chemical preservative well
Caused health hazard and environmental pollution.However, above-mentioned Chilling Injury control technique is for cold quick type fruit, effect is still
It is to be improved.
γ-aminobutyric acid (γ-aminobutyric acid, GABA) is that one kind with free state is widely present in animals and plants
The four carbon nonprotein amino acid in microorganism, have gone through to make in food as a kind of novel foodstuff functional component
With, and Environmental Protection Agency (EPA) also has been acknowledged this substance when using on plant or fruit to environment and human body
Health is without any side effects.Therefore, the research and development of GABA has become a new hot spot.In recent years have on a small quantity about
Report in terms of GABA regulating fruit Post-harvest quality.Research shows that there is delayed fruit to adopt after ripening ageing process for GABA processing,
Induction improves the disease resistance of fruit, reduces fruit browning and damages to plants caused by sudden drop in temperature the effects such as generation." a kind of wax-apple is special for Chinese invention granted patent
With antistaling agent " wax-apple disclosed in (ZL201310486815.0) and " a kind of preservation method of wax-apple " (ZL201310486816.5)
Antistaling agent is made of chitosan, GABA, loquat leaf extract, calcium lactate, food grade glycerin, and wherein the content of GABA is 2-5g/
L.Chinese invention granted patent " a kind of cherry preservative specially " (ZL201310498239.1) discloses a kind of dedicated guarantor of cherry
Fresh dose, main component be chitosan, GABA, honeysuckle, chrysanthemum and granatum, the antistaling agent wherein GABA content be 3-5g/
L.Chinese invention applies for a patent " application of honey peach cryopreservation preservation method and γ-aminobutyric acid in juicy peach fresh-keeping "
(CN 103300141A) discloses a kind of honey peach cryopreservation preservation method, and this method is by honey peach fruit in 1-10mM
GABA solution in impregnate 5-30min, the generation of damaging to plants caused by sudden drop in temperature of Peach fruits can be significantly inhibited, the quality after keeping fruit to adopt.Middle promulgated by the State Council
Strawberry disclosed in a kind of bright granted patent " strawberry preservative containing functional amino " (ZL201310076524.4) protects
Fresh dose is made of GABA, arginine, ascorbic acid, calcium chloride, acetic acid, chitosan, and wherein the content of GABA is 0.2-0.5g/L.
Chinese invention applies for a patent " a kind of strawberry fruit fresh-keeping liquid and strawberry fruit crisper and its application method "
(CN104222264A) strawberry fruit fresh-keeping liquid disclosed in by strawberry leaves digestive juice, calcium chloride, ascorbic acid, citric acid, sucrose,
Arginine, GABA, proline and water composition, wherein the content of GABA is 0.1-0.2g/L.Chinese invention is applied for a patent " a kind of fresh
Cut Chinese yam antistaling agent " (CN105104505A) disclose by GABA, calcium lactate, zinc acetate, garlic extract, loquat leaf extract
The fresh-cut yams antistaling agent of composition, the highest content of GABA are 1g/L.Chinese invention applies for a patent a kind of " biological preservation of apricot
Method " apricot fresh-keeping liquid disclosed in (CN105454412A) is by spermidine, Olive leaf P.E, GABA, arginine, Vitamin C
Acid, calcium chloride and chitosan composition, wherein GABA content is 1-2g/L.Chinese invention granted patent " is based on γ-aminobutyric acid knot
Close the biological preservation liquid and application thereof of bio-control yeast " (ZL201410085393.0), disclose a kind of utilization γ-aminobutyric acid knot
The control method of bio-control yeast control pear fruit mould disease is closed, the use concentration of GABA is 90-110 μ g/L.This method is first
By GABA spray solution on pear fruit surface, after room temperature induces 22-26 hours, then in obtained induction treated pear fruit
The Cryptococcus laurentii or rhodosporidium toruloides cell suspending liquid of equal volume are sprayed in surface, improve the antagonistic activity of bio-control yeast,
Achieve the effect that prevent and treat pear fruit penicilliosis.
Sodium alginate is a kind of natural sex polysaccharose substance extracted from algae, is capable of forming edible film, has height
The features such as intensity, isolation are good.Sodium alginate can be substantially reduced the respiration and browning reaction of food, have begun extensive
For preserving fruit and vegetable utilizing.China's authorization patent of invention " a kind of preservation method of the fresh seedpod of the lotus " (ZL201510674982.7) discloses
A kind of color-protecting and antistaling agent being made of citric acid, EDTA-2Na, sodium alginate, wherein the mass percent concentration of sodium alginate be
2.50~4.50%.China's authorization patent of invention " selenium-containing film coating agent for blueberry preservation " (ZL201310455171.9) and " big cherry
Peach is fresh-keeping to use plastics containing selenium " antistaling agent disclosed in (ZL201310455353.6) by chitosan, sodium alginate, tea polyphenols,
Calcium chloride, vitamin, fructose, sodium chloride, ethyl alcohol, acetic acid and sponge gourd water composition, wherein sodium alginate content is respectively 0.05-
0.25% and 0.1-0.3%.It is public that Chinese invention applies for a patent " a kind of passion fruit antistaling agent and its application " (CN108208147A)
It has opened a kind of passion fruit antistaling agent and its application, the antistaling agent is compounded by ten kinds of substances such as sodium alginate, wherein alginic acid
The content of sodium is 2.4-3.5%.Chinese invention applies for a patent " a kind of passion fruit antistaling agent and preparation method thereof "
(CN107361133A) disclose a kind of using modified sodium alginate as the antistaling agent of principal component, content is up to 40% or more.China
Patent application patent " a kind of fruit and vegetable fresh-keeping agent and its preparation method and application " (CN108157494A) discloses one kind by seven kinds
Fruit and vegetable fresh-keeping agent made of substance compounding and its preparation method and application, wherein the content of sodium alginate is 1-3%.Chinese invention
It applies for a patent " a kind of granulated sugar tangerine antistaling agent and preparation method thereof " (CN107801772A) and discloses one kind by five kinds of plant extracts
The antistaling agent of object and three kinds of film forming matters composition, wherein the content of sodium alginate is 5-10%.Chinese invention is applied for a patent " a kind of
The preservation method of longan " (CN107494717A) disclose a kind of antistaling agent for longan, and the antistaling agent is by two kinds of modified sodium alginates
It is formed with several plant essential oil.Chinese invention applies for a patent " a kind of fruits transport antistaling agent " (CN106172725A) and discloses one
Kind is by the composite preservative of 13 kinds of material compositions, and wherein the content of sodium alginate is only 0.2-0.4%.Chinese invention application is special
Sharp " natural complex fresh-keeping film and preparation method and application based on plant source extractant " (CN106720282A) discloses a kind of base
In the natural complex fresh-keeping film of plant source extractant, which is characterized in that the preservative film is mentioning using ultrasonic wave extraction by plant leaf blade
Agent is taken to be formed with sodium alginate, citric acid, sucrose ester composite solution, wherein the content of sodium alginate is 0.4%.Chinese invention
" the edible fruit and vegetable fresh-keeping agent of green and its method of production based on algal polysaccharides " (CN105918449A) is applied for a patent to disclose
A kind of edible fruit and vegetable fresh-keeping agent of green based on algal polysaccharides, which is characterized in that the fruit and vegetable fresh-keeping agent is mainly by seaweed
Sour sodium, amidation promotor and L# cysteine is reacted is made.Chinese invention apply for a patent " a kind of Siraitia grosvenori preservative and its
Preservation method " (CN107897357A) described antistaling agent is made of six Plant Extracts and four kinds of film forming matters, wherein seaweed
The concentration of sour sodium is 2.5-4.0%." a kind of strawberry preservation method and antistaling agent " (CN108208150A) Chinese invention patent " one
The edibility composite coating preservative and processing method for keeping fresh of kind of agaricus bisporus " (CN104054818A) disclose a kind of double spore mushrooms
The edibility composite coating preservative of mushroom, it is characterised in that be made of sodium alginate, ascorbic acid, glycerol, wherein sodium alginate
Content be 2-3%.In conclusion sodium alginate is usually as film forming agent and antioxidant, preservative or some plants
Antistaling agent is made in extract compounding, and the antistaling agent majority comparison of ingredients containing sodium alginate published at present is complicated, about
Fruits and vegetables containing sodium alginate resist cold antistaling agent to be then rarely reported.
It is different with its purposes and formula from the point of view of the application of above-mentioned γ-aminobutyric acid and sodium alginate, γ-aminobutyric acid
And the dosage of sodium alginate lacks certain versatility and referentiability there are certain difference, and in the prior art not yet
See the related report that the two is arranged in pairs or groups jointly and is used.
Summary of the invention
Cold antistaling agent is resisted based on γ-aminobutyric acid combination sodium alginate it is an object of that present invention to provide a kind of, this is fresh-keeping
Agent is formed for the fresh-keeping Demand Design of cold quick type fruit, to reach the application purpose for extending the cold quick fruit storage phase.
Details are as follows for the technical solution that the application is taken.
A kind of cold antistaling agent that resists based on γ-aminobutyric acid combination sodium alginate, effective component be γ-aminobutyric acid,
Sodium alginate.
Wherein, the concentration of γ-aminobutyric acid be 100~500 μ g/mL, sodium alginate concentration be 0.01~0.015g/mL,
Xanthan gum concentration is 0.005g/mL, glycerol concentration 0.005g/mL.
The present invention also provides a kind of above-mentioned preparations for resisting cold antistaling agent based on γ-aminobutyric acid combination sodium alginate
Method specifically comprises the following steps:
(1) sodium alginate is dissolved in water into sol form；
(2) xanthan gum is added in sodium alginate soln to be blended；
(3) γ-aminobutyric acid is added in sodium alginate-xanthan gum solution of blending and is uniformly mixed；
(4) addition glycerol stirs evenly；
(5) plus water complements to respective volume；
(6) by after above mixed solution ultrasonic treatment, vacuum is stood, and obtains described resisting cold antistaling agent.
A kind of resist cold antistaling agent cold quick based on γ-aminobutyric acid combination sodium alginate the present invention also provides above-mentioned
Application in fruit, wherein the application operates as follows:
(1) selection is uniform in size, color is consistent, no disease and pests harm, intact wound fresh fruit；
(2) under room temperature, fruit is completely soaked and after 5~10min, pulls the water for draining fruit surface in cold antistaling agent out in resisting
Point；
It (3) is suitable for being stored under cryogenic conditions after fruit surface dries.
Compared with the prior art, the advantages of the present invention are as follows:
1, the γ-aminobutyric acid that the present invention uses is that one kind is widely present in the intracorporal natural Auto-regulator of animals and plants, tool
There are calmness, antianxiety, decompression, enhancement brain vigor, anti-aging, mitigation ache from Disease, pre- preventing obesity and other effects, it is strong to be beneficial to human body
Health；Sodium alginate is a kind of natural sex polysaccharose substance extracted from algae, is capable of forming edible film, have it is high-intensitive,
The features such as isolation is good；
Experiment, which shows to utilize in the present invention, resists cold antistaling agent prepared by γ-aminobutyric acid combination sodium alginate, can be effective
Mitigate cold quick fruit damages to plants caused by sudden drop in temperature symptom, improves the cold resistance energy of fruit, the increase and film rouge mistake of delayed fruit permeability of cell membrane
The process of oxidation, to preferably keep the quality of fruit, the storage & fresh-keeping period of extending fruit；In addition γ-aminobutyric acid and sea
The natural origin characteristic of mosanom, so that the antistaling agent in the present invention has the advantages that safe and non-toxic and fresh-keeping effect is good,
The use of chemical preservative not only be can avoid to the mankind and environment bring potential hazard, but also the nutrition that fruit can be enhanced is protected
Strong effect；
2, antistaling agent preparation method of the present invention is simple, easy to operate, easy to use, preferably meets current antistaling agent
Design, R&D direction, thus there is preferably practical value and commercialization popularization and application foreground.
Detailed description of the invention
Fig. 1 is the relative electric conductivity using embodiment 1 and comparative example method treated Banana peel；
Fig. 2 is the relative electric conductivity using embodiment 2 and comparative example method treated passion fruit pericarp；
Fig. 3 is the mda content using embodiment 1 and comparative example method treated Banana peel；
Fig. 4 is the mda content using embodiment 2 and comparative example method treated passion fruit pericarp；
Fig. 5 is the Chilling injury index using embodiment 1 and comparative example method treated banana；
Fig. 6 is the Chilling injury index using embodiment 2 and comparative example method treated passion fruit fruit.
Specific embodiment
Explanation is further explained to the application below with reference to embodiment, before introducing specific embodiment, with regard to following realities
Partial material situation in example is applied to be briefly discussed below.
Test material:
Food-grade γ-aminobutyric acid, purity 98%.
Green banana is purchased from the town the Guilin City Yan Shan market of farm produce；
Passion fruit, medium well are purchased from Guilin City Guanyang County Dongyang village, laboratory are directly transported to after harvesting and is handled.
Embodiment 1
The cold antistaling agent that resists based on γ-aminobutyric acid combination sodium alginate provided by the present embodiment is formulated as follows:
γ-aminobutyric acid 500 μ g/mL, sodium alginate concentration 0.01g/mL, xanthan gum 0.005g/mL, glycerol
0.005g/mL。
Resist the preparation of cold antistaling agent: sodium alginate being dissolved in water into sol form first, then sequentially add xanthan gum,
γ-aminobutyric acid, glycerol are uniformly mixed, and are ultrasonically treated after adding water constant volume, and last vacuum is stood, obtain it is described resist it is cold fresh-keeping
Agent.
Resist the application method of cold antistaling agent: by banana it is above-mentioned resist in cold antistaling agent impregnate 10min after take out, drain
It after fruit surface moisture, is fitted into the plastic crate for being lined with preservative film, is stored under the conditions of 4 ± 1 DEG C.
Embodiment 2
The cold antistaling agent that resists based on γ-aminobutyric acid combination sodium alginate provided by the present embodiment is formulated as follows:
300 μ g/mL of γ-aminobutyric acid, sodium alginate 0.015g/mL, xanthan gum 0.005g/mL, glycerol 0.005g/mL.
Resisting cold antistaling agent, the preparation method is the same as that of Example 1
Resist the application method of cold antistaling agent: by passion fruit fruit it is above-mentioned resist in cold antistaling agent impregnate 5min after take out, drip
After dry fruit surface moisture, it is fitted into the plastic crate for being lined with preservative film, is stored under the conditions of 4 ± 1 DEG C.
Comparative example
Cold antistaling agent will be resisted to be changed to clear water in embodiment, remaining operation is identical as embodiment.
Test:
Periodically sampled during fruit storage, be then divided into two parts, a part be used to measure pericarp membrane membrane permeability and
Lipid peroxidation metabolism, a part of fruit are transferred to investigation after normal temperature condition is stored one day and damage to plants caused by sudden drop in temperature that a situation arises.
1. pericarp membrane membrane permeability: relative conductivity method.
Test result is shown in Fig. 1 and Fig. 2, and Fig. 1 is using the opposite of embodiment 1 and comparative example method treated Banana peel
Conductivity；Fig. 2 is the relative electric conductivity using embodiment 2 and comparative example method treated passion fruit pericarp.
2. the measurement of lipid peroxidation: evaluating the degree of pericarp lipid peroxidation using mda content variation.
Test result is shown in Fig. 3 and Fig. 4, and Fig. 3 is the third two using embodiment 1 and comparative example method treated Banana peel
Aldehyde；Fig. 4 is the mda content using embodiment 2 and comparative example method treated passion fruit pericarp.
3. damaging to plants caused by sudden drop in temperature incidence and Chilling injury index: damaging to plants caused by sudden drop in temperature generation according to the fruit for damaging to plants caused by sudden drop in temperature grade scale investigation different storage
Then situation calculates the Chilling injury index of pericarp according to the following formula.
Chilling injury index=Σ (damaging to plants caused by sudden drop in temperature the fruit number that series × correspondence damages to plants caused by sudden drop in temperature series)/(fruit sum × 4) × 100%
Chilling Injury grade scale
Test result is shown in Fig. 5 and Fig. 6, and Fig. 5 is damaging to plants caused by sudden drop in temperature using embodiment 1 and comparative example method treated banana
Index；Fig. 6 is the Chilling injury index using embodiment 2 and comparative example method treated passion fruit fruit.
Claims (4)
1. a kind of resist cold antistaling agent based on γ-aminobutyric acid, which is characterized in that effective component is γ-aminobutyric acid and seaweed
Sour sodium.
2. resisting cold antistaling agent based on γ-aminobutyric acid according to claim 1, which is characterized in that γ-aminobutyric acid it is dense
Degree is 100~500 μ g/mL, and sodium alginate concentration is 0.01~0.015g/mL, xanthan gum concentration is 0.005g/mL, glycerol is dense
Degree is 0.005g/mL.
3. the preparation method for resisting cold antistaling agent described in -2 any one based on γ-aminobutyric acid, feature exist according to claim 1
In specifically comprising the following steps:
(1) sodium alginate is dissolved in water into sol form；
(2) xanthan gum is added in sodium alginate soln to be blended；
(3) γ-aminobutyric acid is added in sodium alginate-xanthan gum solution of blending and is uniformly mixed；
(4) addition glycerol stirs evenly；
(5) plus water complements to respective volume；
(6) by after above mixed solution ultrasonic treatment, vacuum is stood, and obtains described resisting cold antistaling agent.
4. application of the cold antistaling agent in cold quick fruit is resisted based on γ-aminobutyric acid described in -2 any one according to claim 1,
It is characterized in that, the application operates as follows:
(1) selection is uniform in size, color is consistent, no disease and pests harm, intact wound fresh fruit；
(2) under room temperature, fruit is completely soaked and after 5~10min, pulls the moisture for draining fruit surface in cold antistaling agent out in resisting；
It (3) is suitable for being stored under cryogenic conditions after fruit surface dries.
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Cited By (3)
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| CN114514946A (en) * | 2022-03-04 | 2022-05-20 | 贵阳学院 | Anti-freezing film coating agent and cold damage prevention and fresh keeping method for plums |
| CN116114847A (en) * | 2023-03-24 | 2023-05-16 | 上海来伊份股份有限公司 | A kind of preparation method of instant lotus root slices protecting color and keeping crisp |
| CN117481193A (en) * | 2023-06-19 | 2024-02-02 | 上海交通大学 | A composite edible film liquid and its preparation method and application |
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| CN103300141A (en) * | 2013-06-17 | 2013-09-18 | 浙江万里学院 | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches |
| CN108617757A (en) * | 2018-03-27 | 2018-10-09 | 荔浦县万家兴果蔬专业合作社 | A kind of preservation method of grape |
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| CN103300141A (en) * | 2013-06-17 | 2013-09-18 | 浙江万里学院 | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114514946A (en) * | 2022-03-04 | 2022-05-20 | 贵阳学院 | Anti-freezing film coating agent and cold damage prevention and fresh keeping method for plums |
| CN114514946B (en) * | 2022-03-04 | 2024-04-19 | 贵阳学院 | Antifreezing film coating agent and method for preventing and preserving plums from cold damage |
| CN116114847A (en) * | 2023-03-24 | 2023-05-16 | 上海来伊份股份有限公司 | A kind of preparation method of instant lotus root slices protecting color and keeping crisp |
| CN117481193A (en) * | 2023-06-19 | 2024-02-02 | 上海交通大学 | A composite edible film liquid and its preparation method and application |
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