CN110613083B - 绿色蔬菜固绿保鲜剂及保鲜使用方法 - Google Patents
绿色蔬菜固绿保鲜剂及保鲜使用方法 Download PDFInfo
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Abstract
本发明涉及一种固绿保鲜剂,其组成成分如下:脯氨酸、甘氨酸、谷氨酸、L‑精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水。使用前配合1‑MCP前处理熏蒸,和UVB后照射,以及气调贮藏。本保鲜方法可显著提高贮藏期内绿色蔬菜的叶绿素含量,同时兼有降低失重率,保持绿色蔬菜脆嫩等贮藏品质,延缓腐烂变质作用,适用于整颗绿色菜或切分绿色菜的保鲜。
Description
技术领域
本发明属于保鲜技术领域,尤其是一种绿色蔬菜固绿保鲜剂及使用方法和保鲜方法。
背景技术
绿色蔬菜特别是绿叶菜因其营养丰富、优质高产、栽培周期短、适应性强等特点深受消费者欢迎。但其叶表面积大、含水量高、组织脆嫩,在采后贮藏易发生黄化褪绿、失水萎蔫和霉变腐烂等问题,损耗十分严重,是一类比较难以保鲜的蔬菜。
绿色菜的绿色主要来源于叶绿素,叶绿素不仅是采后品质新鲜度的反应,自身营养指标,还是商品价值的衡量标准之一。叶绿素对外界条件变化非常敏感,导致绿叶菜在贮藏过程中易发生黄化褪绿,严重影响绿叶菜的品质。
目前关于绿色菜保鲜方面的研究多采用物理保鲜的方式,如低温冷藏保鲜、MAP气调保鲜,由于物理保鲜方式保鲜效果有限,并没有很好地解决绿色菜在贮藏过程中黄化褪绿的问题,因此开发一种高效,绿色,安全的营养保鲜剂及其保鲜方法,具有保持绿色菜组织脆嫩、降低失重率、改善黄化褪绿的现象、延长贮藏期的效果,产生的经济价值巨大。
通过检索,发现如下两篇与本发明专利申请相关的专利公开文献:
1、生物抗菌肽及其制备方法(CN1064050C),以林蛙蛙皮为原料,经除脂除肌肉前处理、溶胀、匀浆、抽提、离心、沉淀、透析除盐、浓缩、洗脱、收集活力峰等步骤,最后制得。本抗菌肽具有制备工艺简单、产率高、抗菌谱广、杀菌效力高等优点,可广泛地应用于食品、水果及蔬菜保鲜及护肤品等领域
2、光敏性超分子水凝胶成胶因子及其制备方法和应用(CN103936826B),其结构通式如下所示,由于该水凝胶的成胶浓度低,其中水占比可大于99.9%,可用于干旱地区的抗旱、化妆品中的面膜、退热贴、镇痛贴、农用薄膜、建筑中的结露防止剂、原油或成品油的脱水,食品中的保鲜剂、增稠剂,细胞三维支架以及利用光点击后产物的荧光可以实现信息的记录与读取。
通过对比,本发明专利申请与上述专利公开文献存在本质的不同。
发明内容
本发明目的在于克服现有技术的不足之处,提供一种绿色蔬菜固绿保鲜剂及使用方法和保鲜方法,该保鲜方法可显著提高贮藏期内绿色蔬菜的叶绿素含量,同时兼有降低失重率,保持绿色蔬菜组织脆嫩质地等贮藏品质,延缓腐烂变质作用,适用于整颗绿色菜或切分绿色菜的保鲜。
本发明解决其技术问题所采用的技术方案是:
一种固绿保鲜剂,其组成成分如下:
脯氨酸、甘氨酸、谷氨酸、L-精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水。
而且,各组成成分的终浓度如下:
脯氨酸0.01-1.1g/L,甘氨酸0.01-0.1g/L,谷氨酸0.01-0.2g/L,L-精氨酸0.5-43.5g/L,柠檬酸钛0.001-0.05g/L,氯化钙0.1-50g/L,醋酸锌0.01-0.1g/L,胆固醇0.01-1g/L,水杨酸甲酯0.001-0.01g/L,溶剂为水;
所述固绿保鲜剂现用现配。
而且,各组成成分的终浓度如下:
脯氨酸0.2g/L,甘氨酸0.03g/L,谷氨酸0.06g/L,L-精氨酸1.74g/L,柠檬酸钛0.01g/L,氯化钙1g/L,醋酸锌0.03g/L,胆固醇0.1g/L,水杨酸甲酯0.002g/L,溶剂为水;
如上所述的固绿保鲜剂的使用方法,步骤如下:
将各个组成成分混合在一起,配成悬浊液,现用现配,再将绿色蔬菜浸泡在该悬浊液中,浸泡1-10min,即可。
利用如上所述的固绿保鲜剂的保鲜绿色蔬菜的方法,步骤如下:
⑴适时早采,提前1-2天采收绿色蔬菜,使用0.3-1.5μL/L的1-甲基环丙烯熏蒸处理8-24h,采后预冷,去除伤病叶,采用差压预冷预冷至6-8℃;
⑵将固绿保鲜剂的各个组成成分混合在一起,配成悬浊液,现用现配,再将绿色蔬菜浸泡在该悬浊液中,浸泡1-10min;
⑶将处理后的绿色蔬菜自然沥干或采用冷风源吹干,过程中辅助UVB处理,剂量5-50kJ m-2,放入气调保鲜袋中,该气调保鲜袋为平衡气体浓度O2为5±1%,CO2为8±2%,其余为N2的MAP气调保鲜袋,4±1℃下低温冷藏。
而且,所述步骤⑴中提前1-2天采收绿色蔬菜,使用1μL/L的1-甲基环丙烯熏蒸处理12h。
而且,所述步骤⑴中差压预冷为使用塑料大帐差压预冷。
而且,所述步骤⑴中UVB处理剂量为10kJ m-2。
而且,所述步骤⑴中绿色蔬菜为西兰花、韭菜、芹菜、菠菜、小葱、竹笋或香菜。
本发明取得的优点和积极效果为:
1、本发明固绿保鲜剂含有脯氨酸、甘氨酸、谷氨酸、L-精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水,其中:
(1)脯氨酸无毒、无害,是一种天然存在的氨基酸,在医学上用于营养不良、蛋白质缺乏症、严重胃肠道疾病,烫伤及外科手术后的蛋白质补充,无明显毒副作用。同时,脯氨酸可提高植物的抗寒性,可作为植物抗逆性的检测指标。在生物体内,脯氨酸又可起到对细胞质渗透平衡的调节作用。到目前为止,脯氨酸作为一种化学保鲜剂,减缓油菜等绿色蔬菜在贮藏过程中叶绿素的损失的研究还未见报道。脯氨酸不仅能减缓叶绿素的损失,还能稳定植物组织内的代谢过程,有防止细胞脱水的作用,通过实验得知0.01g/L-1.1g/L的脯氨酸对油菜保鲜效果最佳。谷氨酸通过可逆反应合成脯氨酸,L-精氨酸是NO、多胺等生物功能因子合成前体,可提高植物抗逆性。
(2)醋酸锌中的锌离子具有稳定叶绿素结构,胆固醇可增强叶绿素蛋白质复合体结合作用效力,柠檬酸钛中的钛离子可提高叶绿素含量,发挥固绿作用。
(3)氯化钙提供钙离子,钙离子能增强油菜叶片的强度,保持叶片的脆嫩,减少萎焉。
2、本发明保鲜方法可显著提高贮藏期内绿色蔬菜的叶绿素含量,同时兼有降低失重率,保持绿色蔬菜组织脆嫩质地等贮藏品质,延缓腐烂变质作用,适用于整颗绿色菜或切分绿色菜的保鲜。
3、本发明保鲜方法中使用到了1-甲基环丙烯(1-MCP),1-MCP是乙烯抑制剂,水杨酸酯类能够一定程度上调控乙烯延缓衰老的作用;该方法中使用到UVB,UVB可调控叶绿素降解基因表达及相关酶活性,进而控制叶绿色素含量水平;本方法中使用MAP气调保鲜方法可减少油菜的呼吸作用,抑制细胞膜透性的增大,保持油菜色泽,同时减少高分子碳水化合物损失。
4、在低温完全避光的环境下,叶绿素的分解速度大大降低,植物体内的生理生化反应速度也会降低,4℃冷藏能显著延长油菜的贮藏期。
附图说明
图1为冷藏期间本发明方法与传统技术对油菜外观品质的影响图。
具体实施方式
下面详细叙述本发明的实施例,需要说明的是,本实施例是叙述性的,不是限定性的,不能以此限定本发明的保护范围。
本发明中所使用的原料,如无特殊说明,均为常规的市售产品;本发明中所使用的方法,如无特殊说明,均为本领域的常规方法。
一种固绿保鲜剂,其组成成分如下:
脯氨酸、甘氨酸、谷氨酸、L-精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水。
较优地,各组成成分的终浓度如下:
脯氨酸0.01-1.1g/L,甘氨酸0.01-0.1g/L,谷氨酸0.01-0.2g/L,L-精氨酸0.5-43.5g/L,柠檬酸钛0.001-0.05g/L,氯化钙0.1-50g/L,醋酸锌0.01-0.1g/L,胆固醇0.01-1g/L,水杨酸甲酯0.001-0.01g/L,溶剂为水;
所述固绿保鲜剂现用现配。
较优地,各组成成分的终浓度如下:
脯氨酸0.2g/L,甘氨酸0.03g/L,谷氨酸0.06g/L,L-精氨酸1.74g/L,柠檬酸钛0.01g/L,氯化钙1g/L,醋酸锌0.03g/L,胆固醇0.1g/L,水杨酸甲酯0.002g/L,溶剂为水。
如上所述的固绿保鲜剂的使用方法,步骤如下:
将各个组成成分混合在一起,配成悬浊液,现用现配,再将绿色蔬菜浸泡在该悬浊液中,浸泡1-10min,即可。
利用如上所述的固绿保鲜剂的保鲜绿色蔬菜的方法,步骤如下:
⑴适时早采,提前1-2天采收绿色蔬菜,使用0.3-1.5μL/L的1-甲基环丙烯熏蒸处理8-24h,采后预冷,去除伤病叶,采用差压预冷反式预冷至6-8℃;
⑵将固绿保鲜剂的各个组成成分混合在一起,配成悬浊液,现用现配,再将绿色蔬菜浸泡在该悬浊液中,浸泡1-10min;复配不同保鲜剂后产生的协同效果,达到减缓油菜贮藏期内叶绿素损失,降低失重率和保持组织脆嫩的作用;
⑶将处理后的绿色蔬菜自然沥干或采用冷风源吹干,过程中辅助UVB处理,剂量5-50kJ m-2,放入气调保鲜袋中,该气调保鲜袋为平衡气体浓度O2为5±1%,CO2为8±2%,其余为N2的MAP气调保鲜袋,4±1℃下低温冷藏。
较优地,所述步骤⑴中提前1-2天采收绿色蔬菜,使用1μL/L的1-甲基环丙烯熏蒸处理12h。
较优地,所述步骤⑴中差压预冷为使用塑料大帐差压预冷。
较优地,所述步骤⑴中UVB处理剂量为10kJ m-2。
较优地,所述步骤⑴中绿色蔬菜为西兰花、韭菜、芹菜、菠菜、小葱、竹笋或香菜。
本发明的相关检测结果:
效果:本发明与传统技术相比叶绿素含量显著提高152%,失重率降低41%,产品的色泽及外观品质也优于对照组,具体详见图1和表1。
表1冷藏期间本发明与传统技术对油菜叶绿素含量和失重率的调控效应
由表1可知,单独使用某一种保鲜剂时,可一定程度提高叶绿素含量,提高比率为5.5%-26%,累加之和为91.3%,而复配使用时可达到协同增效的作用效果,叶绿素含量提高152%,比单独叠加之和高出60.7%。失重率也呈现了类似协同效果,复合处理组有效保持了绿色蔬菜贮藏数量和质量。
由油菜冷藏末期照片观察,如图1所示,处理组在不同冷藏期外观、色泽等贮藏品质均优于对照组,特别是冷藏后期16天时,对照组黄化现象严重,同时伴随叶柄和叶片腐烂现象,而处理组黄化相对较弱,同时无腐烂现象。
尽管为说明目的公开了本发明的实施例,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例和附图所公开的内容。
Claims (5)
1.一种利用固绿保鲜剂的保鲜绿色蔬菜的方法,其特征在于:步骤如下:
(1)适时早采,提前1-2天采收绿色蔬菜,使用0.3-1.5μL/L的1-甲基环丙烯熏蒸处理8-24h,采后预冷,去除伤病叶,采用差压预冷方式预冷至6-8℃;
(2)将固绿保鲜剂的各个组成成分混合在一起,配成悬浊液,现用现配,再将绿色蔬菜浸泡在该悬浊液中,浸泡1-10min;
(3)将处理后的绿色蔬菜自然沥干或采用冷风源吹干,过程中辅助UVB 处理,剂量5-50kJ m−2,放入气调保鲜袋中,该气调保鲜袋为平衡气体浓度O2为5±1%,CO2为8±2%,其余为N2的MAP气调保鲜袋,4±1℃下低温冷藏;
其中,所述固绿保鲜剂,其组成成分如下:
脯氨酸、甘氨酸、谷氨酸、L-精氨酸、柠檬酸钛、氯化钙、醋酸锌、胆固醇、水杨酸甲酯、水;
各组成成分的终浓度如下:
脯氨酸 0.2g/L,甘氨酸 0.03g/L,谷氨酸 0.06g/L,L-精氨酸 1.74g/L,柠檬酸钛0.01g/L,氯化钙 1g/L,醋酸锌 0.03g/L,胆固醇 0.1g/L,水杨酸甲酯 0.002g/L,溶剂为水。
2.根据权利要求1所述的一种利用固绿保鲜剂的保鲜绿色蔬菜的方法,其特征在于:所述步骤(1)中提前1-2天采收绿色蔬菜,使用1μL/L的1-甲基环丙烯熏蒸处理12h。
3.根据权利要求1所述的一种利用固绿保鲜剂的保鲜绿色蔬菜的方法,其特征在于:所述步骤(1)中差压预冷为使用塑料大帐差压预冷。
4.根据权利要求1所述的一种利用固绿保鲜剂的保鲜绿色蔬菜的方法,其特征在于:所述步骤(3)中的UVB处理剂量为10kJ m−2。
5.根据权利要求1至4任一项所述的一种利用固绿保鲜剂的保鲜绿色蔬菜的方法,其特征在于:所述步骤(1)中绿色蔬菜为西兰花、韭菜、芹菜、菠菜、小葱、竹笋或香菜。
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