CN109315483A - A kind of fresh-ness preserving agent for vegetable and application thereof - Google Patents
A kind of fresh-ness preserving agent for vegetable and application thereof Download PDFInfo
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- CN109315483A CN109315483A CN201811213547.4A CN201811213547A CN109315483A CN 109315483 A CN109315483 A CN 109315483A CN 201811213547 A CN201811213547 A CN 201811213547A CN 109315483 A CN109315483 A CN 109315483A
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- fresh
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fresh-ness preserving agent for vegetable and application thereof, which contains ethylene compound adsorbent, 1-MCP and water absorbing agent, preparation section are as follows: monovalence silver salt and divalent nickel salt are uniformly mixed with porous material, and dry, roasting forms ethylene compound adsorbent；Formation includes the fresh-keeping preparation of ethylene compound adsorbent, 1-MCP and water absorbing agent particle.Have the beneficial effect that the present invention is modified using silver salt and nickel salt to interlamellar spacing or porous material, make to fill ethylene complex materials in material surface and hole, the dispersibility and specific surface area of complex materials is substantially improved, significantly improve the Selective adsorption and adsorbance of ethylene, the usage amount for reducing integral material, reduces cost；Ethylene compound adsorbent and 1-MCP, water absorbing agent have synergistic effect, so that fruit and vegetable fresh-keeping agent of the present invention is delayed plant maturation corruption ability with excellent, fresh keeping time extends 3-4 times than common PE preservative film.
Description
Technical field
The present invention relates to technical field of preservation of fresh, more particularly, to a kind of fresh-ness preserving agent for vegetable and application thereof.
Background technique
Fruits and vegetables class crop has water content height, easy damaged, category more, and the characteristics such as be easy to rot.After fruit and vegetable picking by
It accelerates the ripening in respiration, transpiration, ethylene, the physiological phenomenons such as suspend mode are easier to rot.
Ethylene, molecular formula C2H4, colorless and odorless gas, before plant maturation, by its tissue, methionine is being supplied oxygen in organ
It is transformed under conditions of abundance.Ethylene is the ripener of plant maturation, can promote fruit maturation, promotes leaf senile, external source
Ethylene concentration increase can promote the synthesis and release of endogenous ethylene, and respiratory intensity of fruit is promoted to increase, and accelerate nutrient consumption.Cause
This, reduces the ethylene concentration in storage environment, can effectively postpone fruits and vegetables maturation, delay senescence.
The control of ethylene mostly uses following method: 1) low temperature: reducing the activity of enzyme, slows down the synthesis of ethylene in plant
And rate of release；2) evade and remove ethylene source: reinforcing air circulation, absorbed and filtered using active carbon etc., it is ultraviolet light, smelly
Ethylene is removed in the methods of oxygen oxidation；3) inhibit the generation of ethylene in fruits and vegetables: using low temperature, low O2, high CO2, use chemicals
Inhibit the activity of fruits and vegetables, the speed that ethene suppressing generates with the methods of biological agent.
1- methyl cyclopropene (1-methylcyclopropene, 1-MCP) is cyclopropene compound, is discovered in recent years
A kind of New Type of Ethylene acceptor inhibitor, it can irreversibly act on ethylene receptor, thus block with the normal combination of ethylene,
Inhibit a series of biochemical reactions relevant to Fruit anatomy that it is induced.
The prior art such as Authorization Notice No. is the Chinese invention patent of 104741070 B of CN, discloses a kind of plant and delays
The manufacturing method of mature aging material, step include: a silicon materials, mixed process to be added an ethylene is added in a progressive way and subtracts
Few material and the water or solvent of certain content participate in mixing, by gradually removing water or removal solvent in mixed process, make the silicon material
The surface of material or interlamellar spacing are partially or fully coated with or insert the ethylene and reduce material, and being formed has delaying ripening aging effect
One dry mixed powder.But the fresh keeping time of the material only extends 1.5-2 times than PE film.
Summary of the invention
The purpose of the present invention is to provide a kind of low cost, ethylene absorption amount is big, delays the mature corrupt effect of vegetables and fruits good
Fresh-ness preserving agent for vegetable and its purposes as fresh-keeping packaging material or the fresh-keeping preparation of vegetables and fruits.
The present invention in view of the above technology in the problem of mentioning, the technical solution taken are as follows:
A kind of fresh-ness preserving agent for vegetable and application thereof, made fresh-ness preserving agent for vegetable include silver salt and the composite modified porous material shape of nickel salt
At ethylene compound adsorbent and 1-MCP；
Porous material such as active carbon, molecular sieve etc., large specific surface area have absorption property；And silver ion and nickel ion, belong to
In transition metal element, there is empty pi-electron track, complexing can be generated with the ethylene gas with pi-electron, thus to it
It is captured；Using silver salt and nickel salt, porous material is modified, is filled in active silver ion and active nickel ion porous
Inside the surface of material and interlamellar spacing and hole, greatly increases the active site of porous material, significantly increase the material to second
The Selective adsorption of alkene, hence it is evident that improve its cnmplexation adsorbability and adsorbance to ethylene；1-MCP is cyclopropene ethylene receptor
Inhibitor can irreversibly block the normal combination of receptor and ethylene, so that ethene suppressing accelerates the ripening to fruits and vegetables；Fruit and vegetable fresh-keeping agent
Middle ethylene compound adsorbent and 1-MCP have synergistic effect, adsorb the exogenous ethylene gas in environment, and it is dense to reduce exogenous ethylene
Degree, inhibits the synthesis and release of endogenous ethylene, delays the mature aging of fruits and vegetables, to realize the preservation to fruits and vegetables.
A kind of fresh-ness preserving agent for vegetable and application thereof, made fresh-ness preserving agent for vegetable also includes water absorbing agent, and water absorbing agent used is not special
It limits, includes the common chemical driers such as anhydrous calcium chloride, at least one of water absorbing agent, polymer water-absorbent；
Can be enumerated as common chemical drier: anhydrous calcium chloride, anhydrous magnesium sulfate, solid sodium hydroxide, soda lime,
Change colour silica gel, activated alumina, anhydrous sodium sulfate, calcium carbonate, phosphorus pentoxide, calcium oxide etc., can be used selected among the above
At least one；
It can be enumerated as polymer water-absorbent: acrylic polymer, polyvinyl alcohol, biodegradation high molecular, shallow lake
Powder, dextrin etc., can be used selected from least one of above-mentioned.
A kind of fresh-ness preserving agent for vegetable and application thereof, silver salt used is preferably monovalence silver salt, and nickel salt is preferably divalent nickel salt；
Monovalence silver salt includes the salt that hydrochlorate and halogen of silver etc. allow as modifying agent, including silver nitrate, silver sulfate, chlorine
Change silver, silver bromide etc.；
Divalent nickel salt includes the salt that hydrochlorate and halogen of nickel etc. allow as modifying agent, including nickel nitrate, nickel sulfate, chlorine
Change nickel etc..
A kind of fresh-ness preserving agent for vegetable and application thereof, porous material used include inorganic porous material and/or organic porous material
At least one of；
As inorganic porous material, can be used selected from clay, diatomite, zeolite molecular sieve, perlite, Zeeklite,
At least one of sericite, kaolin, aluminium oxide, float stone, silica, vermiculite, calcium carbonate, activated clay etc.；As having
Machine porous material, rice husk, sawdust, starch, paper pulp fiber, white carbon black, active carbon, resin, carbon nanotube, metal, which can be used, to be had
At least one of machine frame (MOFs), hydrogen bond organic frame (HOFs) etc..
A kind of fresh-ness preserving agent for vegetable and application thereof, method of modifying used is not particularly limited, preferably infusion process, solid state heat point
At least one of arching pushing and/or ion-exchange.
The ethylene absorption amount of a kind of fresh-ness preserving agent for vegetable and application thereof, made fresh-ness preserving agent for vegetable is not less than 3.5mmol/g.
A kind of fresh-ness preserving agent for vegetable and application thereof, made fresh-ness preserving agent for vegetable the preparation method is as follows:
1) prepared by ethylene compound adsorbent: monovalence silver salt and divalent nickel salt are uniformly mixed with porous material, dry, roasting,
Obtain ethylene compound adsorbent；
2) preparation process: formation includes the fresh-keeping preparation of ethylene compound adsorbent, 1-MCP and water absorbing agent particle, described
Fresh-keeping preparation can be the form of the various fresh-keeping preparations such as fresh-keeping solid preparation, fresh-keeping coated preparation, fresh-keeping film-coating preparation.
A kind of fresh-ness preserving agent for vegetable and application thereof, the preparation section of made ethylene compound adsorbent is preferred are as follows: silver nitrate is water-soluble
Liquid impregnates the active carbon of the modified aperture 0.5-10nm of 4-10h, and 100-150 DEG C of drying is mixed using solid thermal diffusion process with nickel nitrate
It closes uniformly, 350-450 DEG C of roasting 2-6h；
The kinetic diameter of ethylene gas is 0.4163nm, selects active carbon of the aperture having a size of 0.5-10nm, is easy to catch
Obtain ethylene gas molecule；Monovalence silver ion, due to having empty electron orbit, it is known that ligand complex easily occurs with ethylene and makees
With can fill and silver salt solution is filled in activated carbon pore size using silver nitrate aqueous solution Immesion active carbon；Divalent nickel salt is such as
Nickel nitrate is the light green solid with the crystallization water under room temperature, abundant with the active carbon of modified with silver salt using solid thermal diffusion process
Ground and mixed is allowed to become two-dimension single layer dispersity from the crystal phase of three-dimensional order, holds that system with maximum Monolayer Dispersion
Amount, meanwhile, great surface key is formed in activated carbon surface, to make nickel salt and active carbon be sufficiently mixed and reduce system certainly
By energy, increase silver/nickel modified activated carbon system stability；Active carbon has certain reproducibility, roasts in 350-450 DEG C of high temperature
During burning, the silver ion being filled in inside active carbon and nickel ion are become into active silver ion and active nickel ion, thus
Enhance the adsorption selectivity and adsorbance to ethylene, the ethylene discharged in the transport of absorption vegetables and fruits or storage delays vegetables and fruits
Maturation corruption, thus realize to the fresh-keeping of vegetables and fruits；
Dip time is less than 4h, and silver ion filling is insufficient, and dip time is too long, can block activated carbon pore size, reduces and inhales
Attached performance；
Activated carbon pore size is preferably 0.5-10nm, further preferably 0.8-4.5nm, is still more preferably 1-3nm；Hole
Diameter is greater than 10nm, and the ethylene of capture can escape easily, and aperture is less than 0.5nm, is unfavorable for capturing ethylene molecule, does not have economic effect
Benefit；
Maturing temperature is too low, and activation is insufficient, and when the temperature is excessively high, active ion can be reduced to elemental silver and list by active carbon
Matter nickel acts on to lose with the ligand complex of ethylene, loses the Selective adsorption to ethylene, reduces absorption property.
Fresh-ness preserving agent for vegetable of the present invention is in delaying the mature corruption of vegetables and fruits as fresh-keeping packaging material or the fresh-keeping preparation of vegetables and fruits
Purposes.
Compared with the prior art, the advantages of the present invention are as follows:
1) present invention has interlamellar spacing or porous material, tentatively can adsorb or capture the ethylene gas of fruits and vegetables sustained release
Body；The particular process of manufacture provided through the invention makes in porous material surface and hole further combined with ethylene Absorptive complex wave material
Material, make ethylene absorption complex materials dispersibility and specific surface area substantially promoted, be obviously improved ethylene adsorption selectivity and
Adsorbance, and the usage amount of integral material can be further decreased, reduce cost.
2) the ethylene compound adsorbent in fruit and vegetable fresh-keeping agent of the present invention and 1-MCP, water absorbing agent have synergistic function, drop
The ability that ethylene adsorption gas is further increased while low environment humidity inhibits the release of plant endogenous ethylene, improves plant
Fresh-keeping ability.
3) present invention delays plant maturation corruption ability with excellent, can delay the maturation corruption of fruits and vegetables, plant, can make
For the purposes of the fresh-keeping preparation of vegetables and fruits or fresh-keeping packaging material.
Specific embodiment
The present invention program is described further below by embodiment:
Embodiment 1:
A kind of fresh-ness preserving agent for vegetable and application thereof, includes ethylene compound adsorbent, 1-MCP and water absorbing agent, and the present embodiment uses
Silver nitrate aqueous solution and six water nickel nitrate crystal use active carbon as porous material, use anhydrous calcium chloride as modifying agent
For water absorbing agent, the fresh-ness preserving agent for vegetable the preparation method is as follows:
1) Activated Carbon Pretreatment: active carbon is placed in a vacuum drying oven at 120 DEG C, vacuumize heating 4 hours, to its
In drying box after natural cooling, it is sealed in sample for inner, it is spare.
2) prepared by ethylene compound adsorbent: 1:1 by volume, and it is 2nm that aperture in step 1), which is added, in silver nitrate aqueous solution
Active carbon in, impregnate 6h, 120 DEG C of dryings；1 parts by weight, six water nickel nitrate is taken, 300 mesh screens are crossed, with the above-mentioned drying of 5 parts by weight
Silver nitrate active charcoal be added mortar in, be fully ground, be uniformly mixed, then mechanical mixture sample is heated under nitrogen protection
Dirt count is carried out, heating rate is set as 5 DEG C/min, keeps the temperature 30min at 120 DEG C, continues to be heated to 380 DEG C, roasting
4h, then in tube furnace under nitrogen atmosphere, cooled to room temperature is stored in drier after taking out sample, spare.
3) preparation process: ethylene compound adsorbent, 1-MCP and anhydrous calcium chloride particle are pulverized and mixed, and basis modeling is added
Material is mixed, and particles are made in granulation, is blown film forming bag using the particles, is obtained fresh-ness preserving agent for vegetable.
Comparative example 1: not adding ethylene compound adsorbent in fresh-ness preserving agent for vegetable preparation process, remaining and the complete phase of embodiment 1
Together.
Comparative example 2: in fresh-ness preserving agent for vegetable ethylene compound adsorbent preparation section, without using silver nitrate-modified, remaining and reality
It is identical to apply example 1.
Comparative example 3: it is modified without using nickel sulfate hexahydrate in fresh-ness preserving agent for vegetable ethylene compound adsorbent preparation section, remaining
It is identical with embodiment 1.
Comparative example 4: not adding 1-MCP in fresh-ness preserving agent for vegetable preparation process, remaining is identical with embodiment 1.
Comparative example 5: not adding anhydrous calcium chloride in fresh-ness preserving agent for vegetable preparation process, remaining is identical with embodiment 1.
Embodiment 2: ethylene gas adsorbance measurement
Test method: balance of the ethylene gas on embodiment 1, comparative example 1 antistaling agent obtained into comparative example 5 is inhaled
Attached amount is measured using Cahn-2000 vacuum electronic balance, and adsorptive pressure 53.33kPa, test result is shown in Table 1.
1 ethylene gas adsorbance of table
| Group | Ethylene gas adsorbance (mmol/g) |
| Embodiment 1 | 7.1 |
| Comparative example 1 | 3.5 |
| Comparative example 2 | 4.0 |
| Comparative example 3 | 4.8 |
| Comparative example 4 | 5.5 |
| Comparative example 5 | 7.0 |
As can be seen from Table 1, antistaling agent obtained in embodiment 1, ethylene absorption amount are all higher than a comparative example, illustrate ethylene
Compound adsorbent, 1-MCP are played in the ethylene absorption amount of antistaling agent with anhydrous calcium chloride cooperates with facilitation.Wherein implement
Example 1 differs minimum with the ethylene absorption amount of comparative example 5, illustrates that anhydrous calcium chloride influences less the ethylene absorption amount of antistaling agent,
But anhydrous calcium chloride can form Calcium Pectate with the pectic acid etc. in fruits and vegetables, keep the hardness and mouthfeel of fruits and vegetables；Comparative example 1
It is all smaller than the ethylene absorption amount in comparative example 2 and comparative example 3, illustrate silver nitrate and nickel sulfate to the ethylene absorption amount of antistaling agent all
There is different degrees of facilitation.
Embodiment 3: fresh keeping property verifying
It takes 15 lists only to focus on the eggplant within the scope of 200-210g, is randomly divided into 3 groups, every group 5, uses above-mentioned reality respectively
Apply the made fruit and vegetable fresh-keeping agent cladding of example 1, common PE film cladding and without using antistaling agent as blank control, to 3 groups of eggplants into
Row processing, is weighed, and observe the state of eggplant using electronic balance, the results are shown in Table 2.
The verifying of 2 fresh keeping property of table
As can be seen from Table 2, fresh keeping property is tested the 1st day, and all intact nothing of three groups of eggplants addles, and average weight is
205g；It tests the 6th day, without using the blank group eggplant epidermis browning color of antistaling agent, dehydration is serious, and average weight only has 115g,
There is shrinkage dehydration in common PE film group eggplant, average weight 165g, and group eggplant of the embodiment of the present invention is intact；It tests the 12nd day, it is empty
White group of eggplant addles, and common PE film group eggplant browning color, dehydration is serious, average weight 110g, and antistaling agent of the present invention coats
Group eggplant still remains intact, and does not almost occur dehydration；It tests the 24th day, blank group addles with PE film group eggplant, and the present invention protects
There is slightly shrinkage, mild dehydration in fresh dose of cladding group eggplant, and average weight is still maintained at 180g or so, illustrates antistaling agent of the present invention
There is excellent fresh-keeping effect to eggplant, fresh-keeping effect even extends 3-4 times than common PE preservative film.
Routine operation in operating procedure of the invention is well known to those skilled in the art, herein without repeating.
Technical solution of the present invention is described in detail in embodiment described above, it should be understood that the above is only
For specific embodiments of the present invention, it is not intended to restrict the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion substitution etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of fresh-ness preserving agent for vegetable and application thereof, it is characterised in that: the fresh-ness preserving agent for vegetable includes that silver salt and nickel salt are composite modified
The ethylene compound adsorbent and 1-MCP that porous material is formed.
2. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the fresh-ness preserving agent for vegetable also wraps
Containing water absorbing agent, the water absorbing agent is not particularly limited, comprising the common chemical drier such as anhydrous calcium chloride, in polymer water-absorbent
At least one.
3. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the silver salt is preferably monovalence
Silver salt, nickel salt are preferably divalent nickel salt.
4. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the porous material includes nothing
At least one of machine porous material and/or organic porous material.
5. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the method for modifying is without spy
It does not limit, preferably at least one of infusion process, solid-state thermal diffusion process and/or ion-exchange.
6. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the second of the fresh-ness preserving agent for vegetable
Alkene adsorbance is not less than 3.5mmol/g.
7. a kind of fresh-ness preserving agent for vegetable according to claim 1 and application thereof, it is characterised in that: the system of the fresh-ness preserving agent for vegetable
Preparation Method is as follows:
1) prepared by ethylene compound adsorbent: monovalence silver salt and divalent nickel salt are uniformly mixed with porous material, and dry, roasting obtains second
Alkene compound adsorbent；
2) preparation process: formation includes the fresh-keeping preparation of ethylene compound adsorbent, 1-MCP and water absorbing agent particle, described fresh-keeping
Preparation can be the form of the various fresh-keeping preparations such as fresh-keeping solid preparation, fresh-keeping coated preparation, fresh-keeping film-coating preparation.
8. a kind of fresh-ness preserving agent for vegetable according to claim 7 and application thereof, it is characterised in that: the ethylene compound adsorbent
Preparation section it is preferred are as follows: silver nitrate aqueous solution impregnates the active carbon of the modified aperture 0.5-10nm of 4-10h, 100-150 DEG C of drying,
It is uniformly mixed with nickel nitrate using solid thermal diffusion process, 350-450 DEG C of roasting 2-6h.
9. described in any item a kind of fresh-ness preserving agent for vegetable of claim 1-8 and application thereof, it is characterised in that: delaying vegetables and fruits mature
Purposes in corruption as fresh-keeping packaging material or the fresh-keeping preparation of vegetables and fruits.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811213547.4A CN109315483A (en) | 2018-10-18 | 2018-10-18 | A kind of fresh-ness preserving agent for vegetable and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811213547.4A CN109315483A (en) | 2018-10-18 | 2018-10-18 | A kind of fresh-ness preserving agent for vegetable and application thereof |
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| CN109315483A true CN109315483A (en) | 2019-02-12 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109927968A (en) * | 2019-03-12 | 2019-06-25 | 福建省亚热带植物研究所 | A kind of packing method of flatulence remover and agricultural product |
-
2018
- 2018-10-18 CN CN201811213547.4A patent/CN109315483A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109927968A (en) * | 2019-03-12 | 2019-06-25 | 福建省亚热带植物研究所 | A kind of packing method of flatulence remover and agricultural product |
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