CN110786374A - Ferulate-containing fruit and vegetable sterilization and fresh-keeping agent - Google Patents
Ferulate-containing fruit and vegetable sterilization and fresh-keeping agent Download PDFInfo
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 116
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 79
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 38
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 title claims abstract description 28
- 229940114123 ferulate Drugs 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims abstract description 51
- 229940114124 ferulic acid Drugs 0.000 claims abstract description 51
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000001785 ferulic acid Nutrition 0.000 claims abstract description 51
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims abstract description 51
- -1 ferulic acid ester Chemical class 0.000 claims abstract description 41
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- 239000006184 cosolvent Substances 0.000 claims abstract description 34
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- 239000004094 surface-active agent Substances 0.000 claims abstract description 23
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 50
- 239000008157 edible vegetable oil Substances 0.000 claims description 40
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 36
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- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 36
- AUJXJFHANFIVKH-GQCTYLIASA-N trans-methylferulate Chemical compound COC(=O)\C=C\C1=CC=C(O)C(OC)=C1 AUJXJFHANFIVKH-GQCTYLIASA-N 0.000 claims description 30
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- 238000002156 mixing Methods 0.000 claims description 16
- AUJXJFHANFIVKH-UHFFFAOYSA-N methyl cis-ferulate Natural products COC(=O)C=CC1=CC=C(O)C(OC)=C1 AUJXJFHANFIVKH-UHFFFAOYSA-N 0.000 claims description 15
- ATJVZXXHKSYELS-FNORWQNLSA-N ethyl (e)-3-(4-hydroxy-3-methoxyphenyl)prop-2-enoate Chemical compound CCOC(=O)\C=C\C1=CC=C(O)C(OC)=C1 ATJVZXXHKSYELS-FNORWQNLSA-N 0.000 claims description 11
- ATJVZXXHKSYELS-UHFFFAOYSA-N ferulic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=C(O)C(OC)=C1 ATJVZXXHKSYELS-UHFFFAOYSA-N 0.000 claims description 11
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- 239000003921 oil Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
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- 239000011668 ascorbic acid Substances 0.000 claims description 7
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- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 6
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- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 claims description 5
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 5
- 241001123663 Penicillium expansum Species 0.000 claims description 4
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 4
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- 229960005055 sodium ascorbate Drugs 0.000 claims description 4
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
- 229920001219 Polysorbate 40 Polymers 0.000 claims description 3
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 3
- 239000004480 active ingredient Substances 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- 239000004320 sodium erythorbate Substances 0.000 claims description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 3
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- 241000235546 Rhizopus stolonifer Species 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 235000002597 Solanum melongena Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
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- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 125000000217 alkyl group Chemical group 0.000 claims description 2
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 11
- 201000010099 disease Diseases 0.000 abstract description 10
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- 244000052616 bacterial pathogen Species 0.000 abstract description 6
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- 150000008442 polyphenolic compounds Chemical class 0.000 abstract 1
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- 235000013399 edible fruits Nutrition 0.000 description 29
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Images
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
- A23B7/00—Preservation or 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
Abstract
The invention belongs to the technical field of storage and preservation of agricultural products of fruits and vegetables, and particularly relates to a ferulate-containing fruit and vegetable sterilization preservative which comprises the following components in parts by mass: 0.01-1 part of ferulic acid ester, 1-10 parts of solvent, 0-10 parts of cosolvent, 0.1-1 part of antioxidant, 0.01-1 part of surfactant and 1000 parts of water. The fruit and vegetable sterilization preservative can effectively inhibit the infection of pathogenic bacteria, inhibit the postharvest diseases of fruits and vegetables and reduce the putrefaction loss; the ferulic acid ester is a natural polyphenol substance, is harmless to human health, does not cause environmental pollution, has high food safety, and can be used as a substitute of traditional synthetic bactericides and chemical preservatives.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of agricultural products of fruits and vegetables, and particularly relates to a ferulate-containing fruit and vegetable sterilization preservative.
Background
China is the largest fruit and vegetable producing country in the world, and the annual yield of the fruit and vegetable is up to 10 hundred million tons. However, due to the shortage of fruit and vegetable storage and preservation facilities in China, the postharvest treatment technology is backward, and the storage and preservation of various fruits and vegetables in large quantities in time are difficult. The production of the fruit and vegetable products has the characteristics of seasonality and locality, and the fruit and vegetable products have high moisture content, are mostly mature in summer and autumn, and are very easy to be infected by various pathogenic bacteria to cause decay loss. According to statistics, the loss rate of the picked fruits and vegetables in China is up to 25% -30% due to various reasons, the economic loss is up to 850-1000 billion yuan, the supply and consumption of the fruit and vegetable products are seriously influenced, and the loss rate of the fruit and vegetable products in developed countries is less than 5%. At present, although postharvest diseases and rot losses of fruits and vegetables can be effectively controlled by utilizing a chemically synthesized bactericide and pesticide, the long-term and large-scale use of the synthesized bactericide not only can cause pathogenic bacteria to generate drug resistance to reduce the control effect of the diseases of the fruits and vegetables, but also can cause adverse effects on the health of consumers and the environment due to the residual synthesized bactericide. Pesticide residues can limit the export of fruits and vegetables, and the income of fruit growers is reduced. Therefore, development of a novel natural, green and pollution-free disease control and preservation technology for picked fruits and vegetables is urgently needed. Ferulic acid is a natural phenolic compound, widely distributed in common plants such as fruits, vegetables and angelica, and mainly exists in a free state, a combined state or an esterified state. However, ferulic acid has poor solubility and unstable physicochemical properties, and thus the application of ferulic acid is limited. The ferulic acid ester has various biological activities, such as antioxidant activity, anti-inflammatory activity, antithrombotic activity and the like, has no pollution to the environment, and is a natural antibacterial component. Researches show that compared with ferulic acid, the ferulic acid ester derivative has stronger bacteriostatic activity and oxidation resistance. In the prior art, the ferulic acid butyl ester is used as an effective component of the preservative, so that the difficulties of easy putrefaction, flavor change, color change and water loss of salmon in the preservation and freshness of salmon are effectively solved, and the Chinese patent application No.201810257346.8 is referred. In addition, the hexyl ferulate is used for preventing corrosion and keeping freshness of fresh dendrobium officinale strips, effectively solves the problems of putrefaction, color change, water loss and the like of the fresh dendrobium officinale strips in storage, and is disclosed in Chinese patent application No. 201810257365.0). However, the application of ferulic acid ester other homologues and carbon chain isomers in the field of preservation and the application of ferulic acid ester in the field of fruit and vegetable preservation are not reported in the prior art.
Disclosure of Invention
The invention aims to provide the ferulate-containing fruit and vegetable sterilization preservative which can effectively inhibit postharvest diseases of fruits and vegetables, has the characteristics of greenness, safety and no toxicity, and can effectively reduce the use and residues of synthetic bactericides and chemical pesticides.
The second purpose of the invention is to provide a preparation method of the fruit and vegetable sterilization and fresh-keeping agent.
The third purpose of the invention is to provide the application of the fruit and vegetable sterilization and fresh-keeping agent in storage and fresh keeping of fruit and vegetable agricultural products.
In order to achieve the purpose, the invention provides the following technical scheme:
the ferulate-containing fruit and vegetable sterilization preservative comprises the following components in parts by mass: 0.01-1 parts of ferulic acid ester, 1-10 parts of solvent, 0-10 parts of cosolvent, 0.1-1 parts of antioxidant, 0.01-1 parts of surfactant and 1000 parts of water; the structural formula of the active ingredient ferulic acid ester is shown as the formula (I):
wherein R is C1-C6 alkyl.
The ferulic acid ester is one or a mixture of two or more of ferulic acid ester analogues according to different alkyl groups.
The ferulic acid ester is one or more selected from ferulic acid methyl ester, ferulic acid ethyl ester or ferulic acid propyl ester.
The solvent is edible oil;
the cosolvent is selected from one or a mixture of two or more of ethanol, propanol and isopropanol;
the antioxidant is one or a mixture of two or more of ascorbic acid, sodium ascorbate, isoascorbic acid and sodium erythorbate;
the surfactant is one or a mixture of two or more of polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate and tween-80.
The preparation method of the preservative comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion;
when in use, fruits and vegetables are soaked in the sterilizing and antistaling agent with proper concentration for 1-20 min. And taking out the fruits and vegetables, draining the antistaling agent, airing the fruits and vegetables, and then storing or transporting the fruits and vegetables.
Has inhibitory effect on Penicillium expansum, Alternaria alternata, Botrytis cinerea and Rhizopus nigricans.
The fruit and vegetable preservative is used for storing, preserving and refreshing fruits and vegetables of apple, pear, orange, grape, banana, peach, apricot, plum, tomato, eggplant, corn, carrot, potato, sweet potato, onion, Chinese cabbage, cauliflower and the like.
The invention has the beneficial effects that:
1) the ferulate fruit and vegetable sterilization preservative can effectively inhibit the infection of pathogenic bacteria, inhibit the postharvest diseases of fruits and vegetables and reduce the loss caused by putrefaction.
2) The main component of the ferulate fruit and vegetable sterilization preservative is the ferulate, so that the ferulate fruit and vegetable sterilization preservative is harmless to human health, does not cause environmental pollution, has high food safety, can be used as a substitute of the traditional synthetic bactericide and chemical preservative, and has great development and application values.
3) The ferulate fruit and vegetable sterilizing and fresh-keeping agent also contains antioxidant ascorbic acid and sodium salt thereof, and the addition of the ascorbic acid and the sodium salt thereof in the fruit and vegetable sterilizing and fresh-keeping agent can effectively avoid oxidation of effective components in the fruit and vegetable sterilizing and fresh-keeping agent, increase the stability of the fruit and vegetable sterilizing and fresh-keeping agent and prolong the action duration of the fruit and vegetable sterilizing and fresh-keeping agent.
Drawings
FIG. 1 is a line graph showing the change of colony diameters of Alternaria alternata from groups 1-1 to 1-4 and a control group 1-1 during the culture period in the detection of the Alternaria alternata inhibiting effect of the fruit and vegetable sterilizing and freshness-keeping agent of the present invention in example 1;
FIG. 2 is a line graph showing the change of colony diameters of Alternaria alternata from groups 1-5 to groups 1-8 and a control group 1-1 during the culture period in the detection of the Alternaria alternata inhibiting effect of the fruit and vegetable sterilizing and freshness-keeping agent of the present invention in example 1;
FIG. 3 is a colony diagram of Alternaria alternata of groups 1-4 on the ninth day of culture in the detection of Alternaria alternata inhibiting effect of the fruit and vegetable sterilizing and fresh-keeping agent of the invention in example 1;
FIG. 4 is a colony diagram of Alternaria alternata of groups 1-8 on the ninth day of culture in the detection of Alternaria alternata inhibiting effect of the fruit and vegetable sterilizing and fresh-keeping agent of the invention in example 1;
FIG. 5 is a colony diagram of Alternaria alternata of a control group 1-1 on the ninth day of culture in the detection of Alternaria alternata inhibiting effect of the fruit and vegetable sterilization and fresh-keeping agent of the invention in example 1;
FIG. 6 is a bar graph of the area of the scab on the picked apple fruits in groups 2-1 to 2-4 and in control group 2-1 in the detection of the effect of inhibiting the picked apple fruits from the black spot in example 2;
FIG. 7 is a bar graph showing the lesion areas on the fruits of groups 3-1 to 3-4 and a control group 3-1 in the detection of the effect of the fruit-based bactericidal and antistaling agent for fruits of the present invention on the inhibition of penicilliosis after harvest in example 3;
FIG. 8 is a bar graph showing the lesion areas on the fruits of groups 4-1 to 4-4 and a control group 4-1 in the detection of the inhibition effect of the fruit sterilization and antistaling agent for fruits and vegetables of the present invention on the gray mold after the apple fruits are picked in example 4;
FIG. 9 is a bar graph of the lesion area on the fruit after storage of the tomato fruits in groups 5-1 and 5-2 and the control group 5-1 in the test of the effect of the fruit and vegetable sterilizing and antistaling agent of the present invention on inhibiting the postharvest black spot of the tomato fruits in example 5.
Detailed Description
The following describes the embodiments of the present invention in further detail with reference to specific examples.
As shown in figure 1, the ferulate-containing fruit and vegetable sterilization and fresh-keeping agent comprises ferulate, a solvent, a cosolvent, an antioxidant, a surfactant and water, and the composition ratio (by mass ratio) is as follows: 0.01-1 part of ferulic acid ester, 1-10 parts of solvent, 0-10 parts of cosolvent, 0.1-1 part of antioxidant, 0.01-1 part of surfactant and 1000 parts of water.
Preferably, the ferulate-containing fruit and vegetable sterilization and fresh-keeping agent comprises (by mass parts) 0.5 of ferulate, 5 of a solvent, 10 of a cosolvent, 0.1 of an antioxidant, 0.5 of a surfactant and 1000 of water.
The structural formula of the ferulic acid ester is shown as the formula (I):
wherein R is methyl or ethyl. When R is methyl, the ferulic acid ester is ferulic acid methyl ester; when R is ethyl, the ferulic acid ester is ferulic acid ethyl ester; when R is n-propyl, the ferulic acid ester is ferulic acid propyl ester.
The following describes the concrete sources of the components in the fruit and vegetable sterilization and fresh-keeping agent of the invention:
the solvent is edible vegetable oil.
The cosolvent is selected from one or a mixture of two or more of ethanol, propanol and isopropanol.
The antioxidant is one or a mixture of two or more of ascorbic acid, sodium ascorbate, isoascorbic acid and sodium erythorbate.
Preferably, the antioxidant is erythorbic acid.
Among the above antioxidants, ascorbic acid and its sodium salt are recognized as green antioxidant preservatives, and have been recognized as safe and effective food additives in various countries around the world, and can be used as antioxidant preservatives in various foods. In the aspect of fruit and vegetable preservation, the sodium ascorbate can inhibit the growth of bacteria and the activity of oxidases of fruits and vegetables, so that the browning phenomenon of the fruits and vegetables can be prevented. It has wide application in fruit and vegetable preservation, especially in canned food and seasoning, and has great effect in improving the appearance, color, taste and texture of canned fruit. The ascorbic acid and the sodium salt thereof are added into the fruit and vegetable fresh-keeping agent, so that the oxidation of the active ingredients in the fruit and vegetable fresh-keeping agent can be effectively avoided, the stability of the fruit and vegetable sterilization fresh-keeping agent is improved, and the action duration of the fruit and vegetable sterilization fresh-keeping agent is prolonged.
The surfactant is one or a mixture of two or more of polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate and tween-80.
Preferably, the surfactant is polyoxyethylene (20) sorbitan monolaurate.
Preferably, the water is sterile water.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps:
dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
The use method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: and (3) soaking the fruits and vegetables in the fruit and vegetable sterilizing and fresh-keeping agent for 1-20 min, taking out and airing, and storing and keeping fresh.
Example 1-the growth rate method is adopted to detect the inhibition effect of the fruit and vegetable sterilization and preservation agent on alternaria alternate.
The fruit and vegetable sterilizing and fresh-keeping agent comprises ferulic acid ester, a solvent, a cosolvent, an antioxidant, a surfactant and water.
The solvent is edible vegetable oil.
The cosolvent is one of ethanol or propanol.
The antioxidant is erythorbic acid.
The antioxidant is polyoxyethylene (20) sorbitan monolaurate.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
The ferulate fruit and vegetable sterilizing and fresh-keeping agent comprises the following components in parts by mass:
groups 1-1: 0.025 parts of ferulic acid methyl ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
Groups 1-2: 0.1 parts of ferulic acid methyl ester, 5 parts of propanol, 0.5 parts of polyoxyethylene (20) sorbitan monolaurate, 0.1 parts of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
Groups 1-6: 0.1 part of ferulic acid ethyl ester, 5 parts of ethanol, 0.5 part of polyoxyethylene (20) sorbitan monolaurate, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
Groups 1-8: 0.5 of ferulic acid ethyl ester, 10 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 5 of edible vegetable oil and 1000 of water (sterile water).
Control group 1-1: 0 part of ferulic acid ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.5 part of edible vegetable oil, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
Preparing the culture medium containing the ferulic acid ester fruit and vegetable sterilizing and fresh-keeping agent with different proportions. And inoculating alternaria to the culture medium containing the sterilizing and antistaling agent, culturing, placing the culture dish in an incubator at 28 ℃ for 9 days, and measuring the diameter of the colony by a cross method every day. And (5) calculating the hypha growth inhibition rate.
As shown in figures 1-5, compared with the control group 1-1, the inhibition rates of the fruit and vegetable sterilization and fresh-keeping agent on the picked pathogenic bacteria alternaria alternate of the fruits and vegetables are 8.83%, 14.03%, 35.94%, 51.61%, 9.04%, 18.87%, 35.74% and 72.49%, respectively. Wherein, the inhibition rates of the groups 1-4 and the groups 1-8 are the highest, and the growth of pathogenic bacteria is obviously inhibited.
Example 2-detection of the inhibiting effect of the fruit and vegetable sterilizing and antistaling agent on the black spot of picked apple fruits.
The fruit and vegetable sterilizing and fresh-keeping agent comprises ferulic acid ester, a solvent, a cosolvent, an antioxidant, a surfactant and water.
The solvent is edible vegetable oil.
The cosolvent is ethanol.
The antioxidant is erythorbic acid.
The antioxidant is polyoxyethylene (20) sorbitan monolaurate.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
According to different composition ratios (according to the mass part ratio), the fruit and vegetable sterilization and fresh-keeping agent is divided into four groups, the inhibition effect of the fruit and vegetable sterilization and fresh-keeping agent on alternaria alternate is detected respectively, and a group of control groups is arranged. The components and the composition ratio (by mass parts) of each group of fruit and vegetable sterilizing and fresh-keeping agent are as follows:
group 2-1: 0.1 of ferulic acid methyl ester, 5 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 1 of edible vegetable oil and 1000 of water (sterile water).
Groups 2-2: 0.5 of ferulic acid methyl ester, 10 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 5 of edible vegetable oil and 1000 of water (sterile water).
Control group 1-1: 0 part of ferulic acid ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.5 part of edible vegetable oil, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
And respectively preparing the fruit and vegetable sterilization and preservation agents and respectively soaking the apple fruits in the fruit and vegetable sterilization and preservation agents. And (4) puncturing and injecting alternaria alternate spore suspension to the surface of the soaked apple fruits, naturally airing and storing. And after the storage is finished, counting the diameters of the disease spots of the apple fruits, calculating the areas of the disease spots, and detecting the inhibition effect of the black spot of the picked apple fruits.
As shown in FIG. 6, the areas of the apple lesions in the groups 2-1 to 2-4 were reduced by 28.7%, 48.5%, 34.2% and 58.1% respectively compared with the control group 2-1. Among them, the effects were most significant in groups 2 to 4.
Example 3-detection of the effect of fruit and vegetable sterilizing and antistaling agent on the inhibition of penicilliosis of picked apple fruits.
The fruit and vegetable sterilizing and fresh-keeping agent comprises ferulic acid ester, a solvent, a cosolvent, an antioxidant, a surfactant and water.
The solvent is edible vegetable oil.
The cosolvent is ethanol.
The antioxidant is erythorbic acid.
The antioxidant is polyoxyethylene (20) sorbitan monolaurate.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
According to different composition ratios (according to the mass part ratio), the fruit and vegetable sterilization and fresh-keeping agent is divided into four groups, the inhibition effect of the fruit and vegetable sterilization and fresh-keeping agent on alternaria alternate is detected respectively, and a group of control groups is arranged. The components and the composition ratio (by mass parts) of each group of fruit and vegetable sterilizing and fresh-keeping agent are as follows:
group 3-1: 0.1 of ferulic acid methyl ester, 5 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 1 of edible vegetable oil and 1000 of water (sterile water).
Group 3-2: 0.5 of ferulic acid methyl ester, 10 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 5 of edible vegetable oil and 1000 of water (sterile water).
Control group 3-1: 0 part of ferulic acid ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.5 part of edible vegetable oil, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
And respectively preparing the fruit and vegetable sterilization and preservation agents and respectively soaking the apple fruits in the fruit and vegetable sterilization and preservation agents. And (3) puncturing the surfaces of the soaked apple fruits, injecting the penicillium expansum spore suspension, naturally airing and storing. And after the storage is finished, counting the diameters of the disease spots of the apple fruits, calculating the areas of the disease spots, and detecting the inhibition effect of the black spot of the picked apple fruits.
As shown in FIG. 7, the areas of the apple lesions in the 3-1 to 3-4 groups were reduced by 20.8%, 35.5%, 23.7% and 41.3% respectively as compared with the control group 3-1. Among them, the effects were most significant in groups 3 to 4.
Example 4-detection of the effect of the fruit and vegetable sterilizing and antistaling agent on the post-harvest gray mold of apple fruits.
The fruit and vegetable sterilizing and fresh-keeping agent comprises ferulic acid ester, a solvent, a cosolvent, an antioxidant, a surfactant and water.
The solvent is edible vegetable oil.
The cosolvent is ethanol.
The antioxidant is erythorbic acid.
The antioxidant is polyoxyethylene (20) sorbitan monolaurate.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
According to different composition ratios (according to the mass part ratio), the fruit and vegetable sterilization and fresh-keeping agent is divided into four groups, the inhibition effect of the fruit and vegetable sterilization and fresh-keeping agent on alternaria alternate is detected respectively, and a group of control groups is arranged. The components and the composition ratio (by mass parts) of each group of fruit and vegetable sterilizing and fresh-keeping agent are as follows:
group 4-1: 0.1 of ferulic acid methyl ester, 5 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 1 of edible vegetable oil and 1000 of water (sterile water).
Groups 4-2: 0.5 of ferulic acid methyl ester, 10 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 5 of edible vegetable oil and 1000 of water (sterile water).
Control group 4-1: 0 part of ferulic acid ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.5 part of edible vegetable oil, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
And respectively preparing the fruit and vegetable sterilization and preservation agents and respectively soaking the apple fruits in the fruit and vegetable sterilization and preservation agents. And (3) puncturing the surfaces of the soaked apple fruits, injecting the penicillium expansum spore suspension, naturally airing and storing. And after the storage is finished, counting the diameters of the scabs of the apple fruits, calculating the areas of the scabs, and detecting the inhibition effect of the gray mold of the picked apple fruits.
As shown in FIG. 8, the areas of the apple lesions in the 4-1 th group to the 4-4 th group were found to be 11.7%, 29.4%, 13.6% and 31.7% smaller than those in the control group, respectively. Among them, the effects were most significant in groups 4 to 4.
Example 5-detection of the inhibitory effect of the fruit and vegetable sterilizing and antistaling agent on the black spot after tomato picking.
The fruit and vegetable sterilizing and fresh-keeping agent comprises ferulic acid ester, a solvent, a cosolvent, an antioxidant, a surfactant and water.
The solvent is edible vegetable oil.
The cosolvent is ethanol.
The antioxidant is erythorbic acid.
The antioxidant is polyoxyethylene (20) sorbitan monolaurate.
The preparation method of the fruit and vegetable sterilizing and fresh-keeping agent comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion.
According to different composition ratios (according to the mass part ratio), the fruit and vegetable sterilization and fresh-keeping agent is divided into two groups to respectively detect the inhibition effect on alternaria alternate, and a group of control groups is arranged. The components and the composition ratio (by mass parts) of each group of fruit and vegetable sterilizing and fresh-keeping agent are as follows:
group 5-1: 0.1 of ferulic acid methyl ester, 5 of ethanol, 0.5 of polyoxyethylene (20) sorbitan monolaurate, 0.1 of erythorbic acid, 1 of edible vegetable oil and 1000 of water (sterile water).
Groups 5-2: 0.2 parts of ferulic acid methyl ester, 10 parts of ethanol, 0.5 parts of polyoxyethylene (20) sorbitan monolaurate, 0.1 parts of erythorbic acid, 5 parts of edible vegetable oil and 1000 parts of water (sterile water).
Control group 5-1: 0 part of ferulic acid ester, 0 part of cosolvent, 0.1 part of polyoxyethylene (20) sorbitan monolaurate, 0.5 part of edible vegetable oil, 0.1 part of erythorbic acid, 1 part of edible vegetable oil and 1000 parts of water (sterile water).
And respectively preparing the fruit and vegetable sterilization and preservation agents and respectively soaking the apple fruits in the fruit and vegetable sterilization and preservation agents. And (3) puncturing and injecting alternaria spore suspension to the surface of the soaked tomato, naturally airing and storing. And after the storage is finished, counting the diameters of tomato scabs, calculating the areas of the tomato scabs, and detecting the inhibition effect of the black spot disease after the tomatoes are picked.
As shown in FIG. 9, the tomato lesion areas of the 5-1 and 5-2 groups were 45.4% and 14.6% respectively reduced compared with the control group 5-1. Among them, the group 5-1 showed the most significant effect.
Claims (7)
1. The ferulate-containing fruit and vegetable sterilization preservative is characterized by comprising the following components in parts by mass: 0.01-1 parts of ferulic acid ester, 1-10 parts of solvent, 0-10 parts of cosolvent, 0.1-1 parts of antioxidant, 0.01-1 parts of surfactant and 1000 parts of water; the structural formula of the active ingredient ferulic acid ester is shown as the formula (I):
wherein R is C1-C6 alkyl.
2. The fruit and vegetable sterilizing and fresh-keeping agent as claimed in claim 1, which is characterized in that: the ferulic acid ester is one or a mixture of two or more of ferulic acid ester analogues according to different alkyl groups.
3. The fruit and vegetable sterilizing and fresh-keeping agent as claimed in claim 1, which is characterized in that: the ferulic acid ester is one or more selected from ferulic acid methyl ester, ferulic acid ethyl ester or ferulic acid propyl ester.
4. The fruit and vegetable sterilizing and fresh-keeping agent as claimed in claim 1, which is characterized in that:
the solvent is edible oil;
the cosolvent is selected from one or a mixture of two or more of ethanol, propanol and isopropanol;
the antioxidant is one or a mixture of two or more of ascorbic acid, sodium ascorbate, isoascorbic acid and sodium erythorbate;
the surfactant is one or a mixture of two or more of polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate and tween-80.
5. The ferulate-containing fruit and vegetable sterilization and fresh-keeping agent as claimed in claim 1, which is characterized in that:
the preparation method of the preservative comprises the following steps: dissolving ferulic acid ester in solvent, adding cosolvent, antioxidant, and surfactant, mixing to obtain uniform and transparent oil phase, slowly adding water under stirring, and mixing to obtain stable emulsion;
when in use, fruits and vegetables are soaked in the sterilizing and antistaling agent with proper concentration for 1-20 min. And taking out the fruits and vegetables, draining the antistaling agent, airing the fruits and vegetables, and then storing or transporting the fruits and vegetables.
6. The use of the ferulic acid ester-containing fruit and vegetable sterilizing and fresh-keeping agent as defined in claim 1, which is characterized in that:
has inhibitory effect on Penicillium expansum, Alternaria alternata, Botrytis cinerea and Rhizopus nigricans.
7. The use of the fruit and vegetable sterilizing and fresh-keeping agent as claimed in claim 6, characterized in that:
the fruit and vegetable preservative is used for storing, preserving and refreshing fruits and vegetables of apple, pear, orange, grape, banana, peach, apricot, plum, tomato, eggplant, corn, carrot, potato, sweet potato, onion, Chinese cabbage, cauliflower and the like.
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Citations (5)
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|---|---|---|---|---|
| GB9501773D0 (en) * | 1994-05-23 | 1995-03-22 | Ensuiko Sugar Refining | Freshness retaining agent for food |
| US20150313221A1 (en) * | 2014-05-02 | 2015-11-05 | Wisconsin Alumni Research Foundation | Antimicrobial ferulic acid derivatives and uses thereof |
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| CN108576556A (en) * | 2018-03-27 | 2018-09-28 | 浙江工商大学 | A kind of preserving antistaling agent composition formula of the multiple own ester containing ferulic acid and application |
| CN109053431A (en) * | 2018-08-30 | 2018-12-21 | 北京清源保生物科技有限公司 | Application of the ferulic acid or derivatives thereof in prevention and treatment bacteriosis or nosomycosis |
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2019
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| GB9501773D0 (en) * | 1994-05-23 | 1995-03-22 | Ensuiko Sugar Refining | Freshness retaining agent for food |
| US20150313221A1 (en) * | 2014-05-02 | 2015-11-05 | Wisconsin Alumni Research Foundation | Antimicrobial ferulic acid derivatives and uses thereof |
| CN107927149A (en) * | 2017-11-30 | 2018-04-20 | 中国农业大学 | A kind of application of the p-Coumaric Acid ester in sterilizing anti-staling agent for fruit and vegetable and the sterilizing anti-staling agent for fruit and vegetable of the ester containing p-Coumaric Acid |
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