CN109566728B - 一种抑制大蒜霉腐发芽的复合剂及其制备方法和应用 - Google Patents
一种抑制大蒜霉腐发芽的复合剂及其制备方法和应用 Download PDFInfo
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Abstract
一种抑制大蒜霉腐发芽的复合剂及其制备方法和应用，由苦参提取物、壳寡糖及脱落酸用水配制而成，其中苦参提取物1‑2 g/L，脱落酸0.8‑1.5 g/L，壳寡糖3‑5 g/L。本发明组分具有提高抗菌腐败和抗逆境胁迫能力的作用，且简单有效、使用方便，可用于抑制大蒜霉腐发芽，延长贮藏时间，适用于我国大蒜贮藏期间使用。
Description
技术领域
本发明属于农业生物技术领域，具体涉及一种抑制大蒜霉腐发芽的复合剂及其制备方法和应用，本发明用于新收大蒜籽，主要功能是抑制大蒜籽的霉腐及发芽，延长贮藏时间。
背景技术
大蒜发芽是指大蒜籽收获以后，休眠期一般为2-3个月；休眠期过后，在适宜的条件下，大蒜籽便会发芽、长叶的现象。大蒜发霉是指大蒜籽收获以后，休眠期一般为2-3个月；休眠期过后，在适宜的条件下，大蒜籽便会迅速发芽、长叶的消耗茎中的营养物质，导致鳞茎萎缩、干瘪，食用价值大大降低，甚至腐烂现象。
目前大蒜采后贮藏期大多采用喷洒农药和辐照技术来抑制大蒜发霉，采用喷洒青鲜素来抑制大蒜发芽，而青鲜素属于低毒农药，美国粮食药物部门则认为青鲜素可能是致癌物，因为它能引起老鼠的染色体断裂和畸变。据Epstein等(1968年)报道，对幼鼠皮下注射青鲜素，在生命的第1天注入0.5mg可引致死亡；生命最初3周，总注射量达55mg引致肝瘤发生。用青鲜素对老鼠进行长期致癌性的研究，饲料中剂量高达10000和2000mg·kg-1时，雌鼠的尿蛋白增加、生长受抑。1977年美国农业环境质量研究部门对青鲜素的代谢和毒性进行了全面研究，指出青鲜素对动植物都有致突变、致癌作用。
大蒜经过贮藏期后进入市场前采用辐照技术进行处理，但经辐照处理后获出现以下问题：水分子对辐照很敏感，而食品中的水溶性维生素以及生物细胞中各种具有生物化学活性的物质，均是以水溶性的状态存在的。这些物质在经过射线照射后，生化活性会降低，在代谢过程中的损伤会扩大，从而细胞的正常生活机能就被破坏了。蛋白质分子在受到辐照时内部的结构会遭到破坏，从而物理性质会发生改变。在低剂量下辐照，主要发生特异蛋白质的抗原性变化。而高剂量辐照则可能引起蛋白质伸直、凝聚、伸展甚至使分子断裂并使氨基酸分裂出来。蛋白质中有一些含硫氨基酸对辐照比较敏感，在辐照作用下会裂解形成苯、苯酚和含硫化合物，从而产生难闻的气味，如鸡蛋蛋白。它是一种对辐照非常敏感的蛋白质，如果对鸡蛋进行辐照，就会使其蛋白变得稀薄，并变成水溶液的状态，这对鸡蛋的质量有很大的影响。维生素是食品中重要的微量营养成分。在辐照过程中，食品的维生素会受到破坏，而且不同的维生素对辐照的敏感性不同。在水溶性维生素中，对辐照的敏感性最强的是维生素C，但是在冷冻状态下对食品进行辐照可以保存维生素C。根据水果或蔬菜被辐照的剂量、空气中暴露程度和温度的不同，维生素C的损失也不同，但是用于抑制发芽和灭菌的低剂量辐照也会使维生素C损失1％～20％。除了维生素C，其他水溶性维生素对辐照也很敏感，但也要根据各类条件不同，损失的比例也不同。而在辐照过程中，B族维生素的损失比加热食品时的损失小。脂溶性维生素对辐照也十分敏感，尤其是维生素E和维生素K，其中维生素K最敏感。大蒜霉腐发芽既受遗传性状，又是受生理生化因素和环境调节的影响。霉腐是一种常见的自然现象，多出现在食物中，食物中含有一定的淀粉和蛋白质，而且或多或少地含有一些水份，而霉菌和虫卵生长发育需要水的存在和暖和的温度。水份活度值低霉菌和虫卵不能吸收水分，而在受潮后水分活度值升高，霉菌和虫卵就会吸收食物中的水分进而分解和食用食物中的养分。自然界抗霉腐的大蒜资源短缺优良基因匮乏，在遗传育种过程中通过遗传方式培育抗霉腐品种进程缓慢。壳寡糖又叫壳聚寡糖、低聚壳聚糖，是将壳聚糖经特殊的生物酶技术(也有使用化学降解、微波降解技术的报道)降解得到的一种聚合度在2～20之间寡糖产品，由于其具有抑制细菌活性，使其在医药、纺织和食品等领域有着广泛的应用。苦参中黄酮类化合物对细菌和真菌都有抑制作用，对革兰氏阳性菌的作用强于革兰氏阴性菌，对单细胞真菌作用强于丝状真菌。大蒜在收获1-2个月后，遇到合适的环境条件，便打破休眠期开始发芽。自然界抗发芽的大蒜资源短缺优良基因匮乏，在遗传育种过程中通过遗传方式培育抗发芽品种进程缓慢。大量研究表明，种子的休眠与萌发是赤霉素(GA)、脱落酸(ABA)和乙烯等激素共同作用的结果。GA和ABA对种子的萌动有重要作用，可解除休眠、诱导萌发，则诱导促进休眠、抑制种子萌动，且两者之间有拮抗作用。吲哚乙酸(IAA)由叶原基、嫩叶、发育中的种子中产生；而细胞分裂素(CTK)是存在于细胞分裂的任何部位，茎尖、根尖、未成熟或萌发的种子、正在发育的果实都会有细胞分裂素的存在。主要作用是促进细胞分裂和组织分化。低浓度的IAA和CTK可以促进植物生长，高浓度的IAA和CTK则抑制植物生长。壳寡糖又叫壳聚寡糖、低聚壳聚糖，是将壳聚糖经特殊的生物酶技术(也有使用化学降解、微波降解技术的报道)降解得到的一种聚合度在2～20之间寡糖产品，由于其具有抑制细菌活性，使其在医药、纺织和食品等领域有着广泛的应用。在目前大蒜品种抗霉腐能力普遍较弱的情况下，化学调控成为防治霉腐的另一途径。具有简便快速的优点，外源物质调节可以达到控制大蒜霉腐的目的。现有的大蒜抑制发芽及霉腐多采用物理辐照技术和化学喷洒青鲜素的方法。而青鲜素属于低毒农药，美国粮食药物部门则认为青鲜素可能是致癌物。辐照技术对植物本身和种子理化性质产生影响，故急需一种安全可靠的方法来处理大蒜，抑制霉腐发芽，延长贮藏时间。
发明内容
解决的技术问题：本发明提供一种安全、无毒、无公害的抑制大蒜霉腐发芽的复合剂及其制备方法和应用。
技术方案：一种抑制大蒜霉腐发芽的复合剂，由苦参提取物、壳寡糖、脱落酸用水配制而成，其中苦参提取物1-2g/L，脱落酸0.8-1.5g/L，壳寡糖3-5g/L。
优选的，苦参提取物:脱落酸:壳寡糖的质量浓度比为2:1:4。
抑制大蒜霉腐发芽的复合剂的制备方法，将苦参提取物、脱落酸、壳寡糖先用酒精溶解，再用水配成溶液。
上述苦参提取物的制备步骤为：采用深共熔溶剂法(DEs)提取苦参活性抗菌物质，以氯化胆碱(ChCl)—乳酸按摩尔比1:2组成成分为主溶剂，以体积分数为30％水和20％乙醇为副溶剂，55℃下料液比为1:15(g·mL-1)，微波500w提取15min，反复提取三次即可。
上述复合剂在制备抑制大蒜霉腐发芽产品中的应用。
有益效果：本发明中苦参提取物、脱落酸、壳寡糖的结合使用显著加强了大蒜籽霉腐发芽的抑制作用，其结合使用其效果优胜于单一使用苦参提取物时发芽抑制率的75％，霉腐率的6.3％。不仅降低了使用成本，还增强了使用效果。本发明组分具有提高抗菌腐败和抗逆境胁迫能力的作用，且简单有效、使用方便，可用于抑制大蒜霉腐发芽，延长贮藏时间，适用于我国大蒜贮藏期间使用。本发明提取的苦参提取物抗菌效果(93％)明显优于其他方法(例：水提法，85％)
附图说明
图1为表1中各配方发芽率及霉腐率示意图。
具体实施方式
实施例1
实验材料：以江苏邳州生产大蒜为实验材料。
DEs法：以氯化胆碱(ChCl)—乳酸按摩尔比1:2组成成分为主溶剂，以体积分数为30％水和20％乙醇为副溶剂，55℃下料液比为1:15，微波500w提取15min，反复提取三次即可。
本发明复合抑制剂的制备及使用：将2g DEs法苦参提取物、1.0g脱落酸、4g壳寡糖，先用酒精溶解，再用水配成1L溶液，喷洒在经灭菌无芽的蒜头上，对照组喷洒等量的水，放置于相同条件下观察霉腐及发芽情况。最终结果显示实验组霉腐率约1.5％，发芽率约4.7％；而对照组霉腐率达到80％以上，发芽率也达到85％。抑制剂抑制效果显著。
实施例2
实验材料:以江苏邳州生产大蒜为实验材料。
水提法：使用蒸馏装置，称取20g苦参粉末，以蒸馏水为溶剂，料液比1:15(g·mL-1)，回收冷凝液，减压浓缩，备用。
本发明复合抑制剂的制备及使用：将2g水提法苦参提取物、1.0g脱落酸、4g壳寡糖，先用酒精溶解，再用水配成1L溶液，喷洒在经灭菌无芽的蒜头上，对照组喷洒等量的水，放置于相同条件下观察霉腐及发芽情况。最终结果显示实验组霉腐率约5.3％，发芽率约6.1％；而对照组霉腐率达到82％以上，发芽率也达到84％。抑制剂抑制效果显著。
实施例3
实验材料:以江苏邳州生产大蒜为实验材料。
乙醇回流法：称取150g苦参粉末，以50％乙醇为溶剂,料液比为1:10(g·mL-1),水浴温度为60℃,提取3h,离心、过滤,重复提取3次,合并上清液。在60℃水浴温度下,滤液进行减压浓缩,并定容至浓度为1.5g·mL-1(干料浓度)，密封后置于0～4℃冰箱内保存备用。
本发明复合抑制剂的制备及使用：将2g水提法苦参提取物、1.0g脱落酸、4g壳寡糖，先用酒精溶解，再用水配成1L溶液，喷洒在经灭菌无芽的蒜头上，对照组喷洒等量的水，放置于相同条件下观察霉腐及发芽情况。最终结果显示实验组霉腐率约2.7％，发芽率约5.2％；而对照组霉腐率达到82％以上，发芽率也达到84％。抑制剂抑制效果显著。
表1成分组分配方
Claims (1)
1.复合剂在制备抑制大蒜霉腐发芽产品中的应用，其特征在于，以氯化胆碱—乳酸按摩尔比1:2组成成分为主溶剂，以体积分数为30%水和20%乙醇为副溶剂，55℃下将苦参按料液比1:15，微波500w提取15min，反复提取三次即可得DEs法苦参提取物；将2g DEs法苦参提取物、1.0g脱落酸、4g壳寡糖，先用酒精溶解，再用水配成1L溶液，喷洒在经灭菌无芽的蒜头上。
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