CN111406879A - New application of mercaptobutanol in inhibiting discoloration of fruit and vegetable tissues - Google Patents

New application of mercaptobutanol in inhibiting discoloration of fruit and vegetable tissues Download PDF

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CN111406879A
CN111406879A CN201910010489.3A CN201910010489A CN111406879A CN 111406879 A CN111406879 A CN 111406879A CN 201910010489 A CN201910010489 A CN 201910010489A CN 111406879 A CN111406879 A CN 111406879A
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butanol
mercapto
fruit
vegetable
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CN111406879B (en
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王庆国
茹雪垠
冯岩岩
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Shandong Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • 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
    • 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

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
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  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The invention belongs to the technical field of agricultural product preservation, and relates to a new application of mercaptobutanol and isomers thereof in inhibiting discoloration of fruit and vegetable tissues. Dipping, spraying, smearing and fumigating fruit and vegetable tissues by using 3-sulfydryl-2-butanol or 2-sulfydryl-3-butanol solution or directly adding the solution into the fruit and vegetable pulp; and fumigating the fruit and vegetable tissues by using the original solution or directly adding the fumigated fruit and vegetable tissues into the fruit and vegetable pulp. The concentration of dipping, spraying and smearing fumigation is 0.002-0.300 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol mass ratio (W/W), and the volume ratio of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for fumigation to the volume of the closed container (V/V) is 0.002 per mill to 0.3 per mill. The invention can effectively inhibit the discoloration of the fruit and vegetable tissues; 3-mercapto-2-butanol or 2-mercapto-3-butanol is food flavor, and the concentration range has no food safety problem; the method is simple, easy to operate and popularize and suitable for treatment of a small amount of samples and large-scale production; the cost is low.

Description

New application of mercaptobutanol in inhibiting discoloration of fruit and vegetable tissues
Technical Field
The invention belongs to the field of fruit and vegetable biotechnology, and relates to a new application of mercaptobutanol in inhibiting the color change of fruit and vegetable tissues; also relates to a novel method for controlling the color change of the fruit and vegetable tissues.
Background
The tissue of the fruits and vegetables is easy to brown due to injury, for example, the fruits and vegetables such as potatoes, Chinese yam, eggplants, apples, pears, peaches, litchis, jerusalem artichoke, burdock, lettuce, garlic, lotus roots and the like are easy to brown due to cutting injury; the cut of the picked flower is easy to change color; browning also often occurs in tissue culture. Discoloration both affects the sensory and reduces the value of the commodity, and can result in the loss of some nutritional and functional ingredients such as phenolics.
At present, methods for inhibiting the color change of fruit and vegetable tissues at home and abroad include a method for adding a browning inhibitor, for example, methods for browning fresh-cut potatoes include a plurality of methods: (1) physical methods (low-temperature preservation, heating treatment, modified atmosphere packaging, vacuum treatment and edible coating); (2) biological methods (molecular biotechnology); (3) chemical methods (change of browning substrate, change of browning product, inhibition of PPO enzyme activity). Wherein the chemical process is simple, efficient and easy to implement compared to other processes. Previous studies have shown that sulfites, ascorbic acid and its derivatives, and thiol compounds such as cysteine can provide some degree of control over browning. Sulfur dioxide (SO)2) Are among the most effective inhibitors and have been used for many years. However, reports of sensitivity to sulfite in asthmatic patients indicate SO2Gradually stopping using the water. Therefore, there is a need for a safe and effective alternative to SO for novel inhibitors2The food industry has many alternatives. The browning of fresh-cut potatoes is also reduced after the dipping treatment with citric acid, N-acetylcysteine and 4-hexylresorcinol. A composite phosphate antistaling agent for fruit and vegetable and its application (patent publication No. CN101317595) provide a method for inhibiting browning of fresh-cut potato by using composite phosphate antistaling agent for fruit and vegetable. The technology provided by "Process for inhibiting enzymatic fermentation and mail qualitative quality of fresh charged potatoes" (patent publication No. EP0903083A2) is: peeled potatoes are first treated with a hot organic acid solution, then neutralized with a weak base solution and treated with a reducing agent, and finally stored in modified atmosphere packaging. However, these inhibitors are not as effective as sulfur dioxide.
Some methods are complicated in operation, difficult in condition control and difficult to implement in production; some browning inhibition effects are poor, and the storage time is short; some have low safety. In a word, a safe method for effectively controlling the color change of the fruit and vegetable tissues is still under exploration.
Disclosure of Invention
The invention aims to make up the defects of the prior art and provide a novel method for inhibiting the discoloration of the tissues of fruits and vegetables. The method can effectively inhibit browning of fruit and vegetable tissues and serous fluid, and maintain sensory quality, and the method has simple process, convenient operation and high safety.
We have conducted a large number of experiments to study the mechanism of discoloration of fruit and vegetable tissues and the method for inhibiting discoloration of fruit and vegetable tissues, and have found that 3-mercapto-2-butanol and/or 2-mercapto-3-butanol have unexpected effects in inhibiting discoloration of fruit and vegetable tissues. Studies have shown that mercapto (SH or thiol) compounds are good inhibitors of PPO enzymes. But the color change inhibition of the fruit and vegetable tissues with universal effect on various fruits and vegetables is little.
In the fruit and vegetable fresh-keeping practice, although many researches suggest that the discoloration of the fruit and vegetable tissues is related to phenolic substances in the fruit and vegetable tissues, the reason for the discoloration of the fruit and vegetable tissues is very complicated in practice, and the fruit and vegetable tissues have great difference among different varieties, even though the same variety has great difference. For example, some yams are very easy to brown and some yams are not easy to brown. In the inhibition of the discoloration of the tissues of fruits and vegetables, a plurality of reports of the prior art exist, but the prior art is generally limited to the browning inhibition effect on certain specific fruits and vegetables of a certain kind of Chinese fiddle. The invention obtains a universal new application of the compound for inhibiting the color change of the fruit and vegetable tissues, and greatly reduces the production cost, the storage cost and the selection cost of users in the production. The technical scheme of the invention is as follows:
the mercaptobutanol is used for inhibiting the discoloration of the fruit and vegetable tissues. The mercaptobutanol is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
The application is that the fruit and vegetable tissues or the serous fluid thereof are prevented from discoloring by being treated by 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
2-hydroxy-3-butanol, also known as 3-mercapto-2-butanol or fema3502 (federal emergency administration 3502) 3-mercapto-2-butanol is soluble in water, has very weakly acidic compounds (based on its pKa) in the cytoplasm of animal cells, 3-mercapto-2-butanol is present as a nutrient (Source: Human Metabolism Database (HMDB) UR L: http:///www.hmdb.ca/metablites/HMDB 0040185) 2-mercapto-3-butanol is often used as a Food additive on Food flavors (EU Food Improvement ingredients UR L: http:///eur-lex, europa. EU. content/EN///. uri. CE L EX. 32012R0872) mainly used as a Food supplement for formulating, flavoring and weight, as well as a Food flavor, meat, etc. hygienic Food essence/ingredient/2-2 mg/kg, 2-mercapto-3-2-sec.
In the invention, the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol treatment is used for preventing the color change of the fruit and vegetable tissues or the serum, and means that the original color of the fruit and vegetable tissues is kept, the color change is prevented from increasing or the color of the discolored tissues or serum is recovered to the original color after treatment.
Preferably, the fruit and vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic or lotus root.
In the method, the fruit and vegetable tissues refer to tissues which are cut after picking or can change color after picking.
The invention also provides a method for inhibiting the color change of the fruit and vegetable tissues, which uses the solution diluted by the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol to dip, spray, smear and fumigate the fruit and vegetable tissues or
The diluted solution or original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue slurry, juice or mud.
Preferably, when the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is used for dipping, spraying, smearing and atomizing fruit and vegetable tissues, the concentration of the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is (W/W)0.002 per thousand to 0.300 per thousand, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio. The concentration of the mercaptobutanol during fumigation is 0.002-0.3 per mill expressed by the volume of the mercaptobutanol solution to the volume of the closed container (V/V); wherein the preferred concentration is 0.02-0.15 per mill. When the fumigation method is used, the concentration of the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol solution is not limited, and those skilled in the art can select the solution according to actual conditions and can use the original solution. The original solution is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol original solution, and the concentration is 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or even higher, or the concentration range formed by any two values. Unless otherwise specified, the concentrations in the present invention are mass percent concentrations.
Preferably, the dipping treatment for preventing discoloration of the non-discolored tissue is carried out for 1 second to 15 minutes, preferably for 0.5 to 5 minutes; the discolored tissue is restored to the original color, and the soaking treatment time is 0.4-2 hours. The dipping is carried out, and the meaning of the dipping comprises dipping, dipping and soaking; the dipping is performed in a short time, the soaking is performed in a long time, the invention does not make special distinction, and the behaviors of soaking the fruit and vegetable tissues in the solution diluted by 3-mercapto-2-butanol and/or 2-mercapto-3-butanol are collectively called as dipping.
Preferably, in the method for inhibiting the discoloration of the fruit and vegetable tissue, when the diluted solution or the original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue pulp, the juice or the puree, the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is 0.002 per thousand to 0.300 per thousand of the mass of the fruit and vegetable tissue pulp, the juice or the puree, and the mass ratio is higher than the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio. The concentration of the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol solution can be arbitrarily selected by those skilled in the art, and the amount added is converted in accordance with the content of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
Preferably, in the method for inhibiting the discoloration of the fruit and vegetable tissues, the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol are added after being diluted or before the pulping of the solution or the original solution, or the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol solution or the original solution is directly added into the fruit and vegetable tissue slurry, the juice or the mud after the pulping.
The above-mentioned various treatments (dipping, spraying, smearing, fumigating) may be carried out at low temperature, or at normal temperature or at higher temperature, preferably at 0-20 deg.C, and in the above-mentioned method, the treatment with 3-mercapto-2-butanol and/or 2-mercapto-3-butanol may be carried out by treating 3-mercapto-2-butanol or 2-mercapto-3-butanol alone, or by treating 3-mercapto-2-butanol and/or 2-mercapto-3-butanol with a color protecting agent such as ethanol, citric acid, ascorbic acid, calcium ascorbate, L-cysteine, or by treating with a packaging atmosphere.
The fruit and vegetable product is characterized by containing 0.002 per mill to 0.300 per mill of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
The fruit and vegetable products comprise fruit and vegetable tissues and fruit and vegetable tissue juice. The fruit and vegetable tissue pulp juice comprises fruit and vegetable tissue pulp, juice or paste. The fruit and vegetable tissue is the fruit and vegetable tissue which is easy to change color after being pulped and juiced by potatoes, Chinese yam, eggplants, apples, pears, peaches, litchis, jerusalem artichoke, burdock, lettuce, garlic, lotus roots and the like.
Preferably, the fruit and vegetable tissue juice further comprises one or more of citric acid, ascorbic acid, calcium ascorbate and cysteine.
The invention has the beneficial effects that: 1. the effect is good. Can effectively inhibit the discoloration of the tissues of the fruits and the vegetables. 2. And (4) safety. 3-mercapto-2-butanol and 2-mercapto-3-butanol are food flavors, and the food safety problem does not exist within the concentration range of the invention. 3. The method is simple, easy to operate and popularize and suitable for treatment of a small amount of samples and large-scale production and use. 4. The cost is low. 5. The flavor is increased.
Detailed Description
The following examples are further illustrative of the present invention, but the present invention is not limited thereto.
The 3-mercapto-2-butanol is purchased from Wuhan Yuancheng Co-creation science and technology Limited and has the purity of 99 percent.
The 2-mercapto-3-butanol is purchased from Wuhan Yuancheng Co-creation science and technology Limited and has the purity of 99 percent.
The implementation effect representation method comprises the following steps: the performance benefits of the invention are expressed in sensory notes, sensory color change scores, instrumental absorbance or instrumental color values.
Referring to an international common sensory color change scoring method, the color sensory evaluation scoring standard is 1-5 points, and the color is not changed when 1 is equal to zero; 2, slightly changing color, wherein the color change area is less than 5 percent; 3, obviously changing color, wherein the color changing area is 5-20%; 4, the color is changed seriously, and the color change area is 20 to 50 percent; and 5, the color is seriously changed, and the color change area is more than 50 percent. Grade 3 discoloration is regarded as loss of commodity value. Sensory evaluation and color value sampling methods: samples were randomly sampled from the test sample 5 replicates at a time, 8 individuals at a time, and the average of 5 replicates represented the result value.
Measuring color value with color difference meter of Minolta Co., Osaka, CR-400, and correcting with standard white board color difference value of L ═ 97.06, a*＝0.04,b*And 2.01, measuring the absorbance color by using a Beijing Pujingyu TU-1810 ultraviolet visible spectrophotometer, namely respectively taking 5g of potato samples to be measured from 5 repetitions, adding 15m L deionized water, uniformly shaking, standing, completely extracting brown substances, centrifuging (parameters: 10000r/min, 15min and 20 ℃), taking supernatant, measuring the absorbance value at 410nm, taking a blank as deionized water, and taking the average value of the absorbance of the 5 repetitions to indicate the discoloration degree.
Example 1
The refrigerated potatoes are cleaned firstly, and are disinfected by 200ppm of sodium hypochlorite or other disinfectants for 5 minutes, then peeled and processed into shreds, and are disinfected by 50ppm of sodium hypochlorite solution or other disinfectants, the surface water is dried or drained, then 0 percent (used as a reference) of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 times of volume of ethanol) solution is put into the shreds for soaking for 2 minutes, and the shreds are packaged into a polyethylene fresh-keeping bag, the mouth of the bag is folded, and the bags are refrigerated at the temperature of 2-4 ℃. 12. After 24 and 72 hours, the contrast has obvious browning, more serious browning and obvious surface dehydration, while the 3-mercapto-2-butanol or 2-mercapto-3-butanol dipped in the solution has no browning after 12 and 24 hours, and after 72 hours, the solution is slightly browned, and the 3-mercapto-2-butanol has a slightly better inhibiting effect than the 2-mercapto-3-butanol. The color measurement results were as follows:
TABLE 13 browning inhibitory Effect of mercapto-2-butanol and 2-mercapto-3-butanol on freshly cut Potato shreds
Figure RE-GDA0001986245410000051
Example 2
Fresh-cut potato strips were soaked with 0.02% o of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 volumes of ethanol) aqueous solution for 3 minutes, respectively, and the other operations were the same as in example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 3 and was slightly browned on day 5. On day 5, the control browning score and absorbance values were 5.0 and 0.625, respectively, while the treatments were 1.84 and 0.165 (2-mercapto-3-butanol), 1.63 and 0.148 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 3
Fresh cut potato strips were soaked in 0.1% o aqueous solution of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 volumes of ethanol) for 5 minutes, otherwise the procedure was the same as in example 1. The control had browned significantly at 12 hours and lost commercial value, while the soaking treatment did not have any browning on day 10 and was slightly browned on day 15. On day 15, the control had a browning score and an absorbance value of 5.0 and 0.884, respectively, while the treatments were 1.96 and 0.174 (2-mercapto-3-butanol), 1.52 and 0.165 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 4
Fresh cut potato strips were soaked in 0.2% o aqueous solution of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 volumes of ethanol) for 5 minutes, otherwise the procedure was the same as in example 1. Control 12 hours already showed significant browning, whereas 0.2% o 3-mercapto-2-butanol or 2-mercapto-3-butanol treated day 18 did not show any browning, and day 20 was slightly browned and slightly dehydrated. On day 20, the control had a browning score and an absorbance value of 5.0 and 0.846, respectively, while the treatments were 2.01 and 0.198 (2-mercapto-3-butanol), 1.72 and 0.187 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 5
Fresh cut potato strips were individually fumigated in a closed container with 0.02% o 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for 3 hours (4 ℃) in the same manner as in example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 2 and was slightly browned on day 3. On day 3, the control browning score and absorbance values were 5.0 and 0.645 respectively, while the treatments were 1.73 and 0.178 (2-mercapto-3-butanol), 1.85 and 0.188 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 6
Fresh cut potato strips were individually fumigated in a closed container with 0.1% o 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for 3 hours (4 ℃) in the same manner as in example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 4 and was slightly browned on day 5. On day 5, the control had a browning score and an absorbance value of 5.0 and 0.735, respectively, while the treatments were 1.52 and 0.148 (2-mercapto-3-butanol), 1.66 and 0.159 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 7
Fresh cut potato strips were individually fumigated in a closed container with 0.2% o 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for 3 hours (4 ℃) in the same manner as in example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 15 and was slightly browned on day 20. On day 20, the control browning score and absorbance values were 5.0 and 0.748, respectively, while the treatments were 1.44 and 0.137 (2-mercapto-3-butanol), 1.39 and 0.126 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 8
Heating with 0.002 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol solution, introducing volatile gas into sealed container, and fumigating fresh-cut potato strips for 1 hr, with the same operation as in example 1. The control had already been visibly browned at 12 hours, losing commercial value, with the browning then further aggravating, while the soaking treatment did not have any browning at 72 hours, with slight browning on day 2. On day 2, the control had a browning score and an absorbance value of 4.98 and 0.559, respectively, while the treatments were 1.83 and 0.177 (2-mercapto-3-butanol), 1.89 and 0.176 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 9
Heating with 0.1 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol solution, introducing volatile gas into sealed container, and fumigating fresh-cut potato strips for 1 hr, otherwise, the operation is the same as that of example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 3 and was slightly browned on day 5. On day 5, the control browning score and absorbance values were 5.0 and 0.628, respectively, while the treatments were 1.74 and 0.164 (2-mercapto-3-butanol), 1.68 and 0.174 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 10
Heating with 0.2 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol solution, introducing volatile gas into sealed container, and fumigating fresh-cut potato strips for 1 hr, otherwise, the operation is the same as that of example 1. The control had been visibly browned for 12 hours, lost commodity value, and then the browning was further aggravated, while the soaking treatment did not have any browning on day 10 and was slightly browned on day 14. On day 14, the control had a browning score and an absorbance value of 5.0 and 0.721, respectively, while the treatments were 1.54 and 0.157 (2-mercapto-3-butanol), 1.58 and 0.161 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 11
As in example 2, 0.05 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol was used to treat fresh-cut potato strips for 3 minutes, and then the potato strips were placed in a 3-strip polyethylene bag, heat-sealed or placed in a 3-strip polyethylene bag, and a mixed gas of 1.0% oxygen and 8% carbon dioxide was introduced at one time, and hot air was introduced into the bag. The 4 contrasts are respectively filled into a 3-filament polyethylene bag with a folded bag mouth and not sealed after being treated by clear water, the bag mouth is heat-sealed, the bag mouth is only treated by 3-mercapto-2-butanol or 2-mercapto-3-butanol for 3 minutes and then filled into a 3-filament polyethylene bag which is folded and not sealed, and the 3-filament polyethylene freshness protection bag filled with the potato filaments is filled with mixed gas of 1.0 percent of oxygen and 8 percent of carbon dioxide for one time and is heat-sealed without being treated by 3-mercapto-2-butanol or 2-mercapto-3-butanol. The other operations require the same as example 1.
The clear water is unsealed, the browning is already obvious after the contrast is 12 hours, the browning begins after the bag opening is treated by clear water and heat-sealed for 15 hours, the browning does not occur on the 3 rd day when the bag opening is soaked in 0.02 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol for 3 minutes and is unsealed, and the commercial value still exists after the bag opening is slightly browned on the 5 th day. The mixture gas filled with 1.0% oxygen and 8% carbon dioxide was heat sealed without 3-mercapto-2-butanol or 2-mercapto-3-butanol treatment, and browning started in 24 hours. Treating with 0.02 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol for 3 min, packaging into 3-filament polyethylene bag, heat sealing, and browning on day 6. And 0.02 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol is treated for 3 minutes and then is filled into a 3-filament polyethylene bag, and the mixed gas of 1.0 percent of oxygen and 8 percent of carbon dioxide is filled once, and the bag opening is heat sealed, so that the color is still good in the 8 th day, the browning starts in the 8 th day, and the inhibiting effect of the 3-mercapto-2-butanol is slightly better than that of the 2-mercapto-3-butanol. On day 8, the color, color change score and absorbance values for each treatment and control were as follows:
TABLE browning control Effect of combined modified atmosphere packaging of 23-mercapto-2-butanol and 2-mercapto-3-butanol
Figure RE-GDA0001986245410000081
Example 12
Fresh cut potato filaments were soaked in an aqueous solution of clear water, 0.7% citric acid, 0.7% sodium erythorbate, 0.7% citric acid + 0.7% sodium erythorbate, 0.04% EDTA-2Na, 1.0% sodium chloride, 0.1% L-cysteine, 0.5% calcium chloride, 0.025% sodium bisulfite (the concentrations of the various components are the optimum concentrations for the browning inhibitor to inhibit the browning of potatoes), 0.2% o of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 times the volume of ethanol) for 5 minutes, respectively, in the same manner as in example 1, and the shelf life of these treatments, i.e., the time for which the browning inhibitor reaches a significant browning and the commercial value is lost, was 12 hours (clear water), 18 hours, 3 days, 14 hours, 12 hours, 16 hours, 14 hours, 15 days, and 15 days, respectively.
0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol, and the color is kept to achieve the treatment effect of sodium sulfite. The citric acid and citric acid treated by combining with sodium erythorbate still have obvious sour taste in 2 days, the taste of the potato strips is unacceptable, while the potato strips treated by 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol have odor in the first day and gradually disappear in the second day, and the 3-mercapto-2-butanol has slightly better inhibition effect than the 2-mercapto-3-butanol. And 3-mercapto-2-butanol or 2-mercapto-3-butanol treated potato shreds have the best quality through comprehensive analysis.
TABLE 3 comparison of shelf life and taste after treatment with various browning inhibitors
Figure RE-GDA0001986245410000091
Figure RE-GDA0001986245410000101
Example 13
Respectively using clear water, 0.7% of citric acid, 0.7% of sodium isoascorbate, 0.7% of citric acid + 0.7% of sodium isoascorbate, 0.04% of EDTA-2Na, 1.0% of sodium chloride, 0.1% of L-cysteine, 0.5% of calcium chloride, 0.025% of sodium bisulfite (the concentrations of different components are the optimal concentrations for inhibiting the browning of potatoes), 0.2% of 3-mercapto-2-butanol or 2-mercapto-3-butanol ethanol aqueous solution, 0.02% of 3-mercapto-2-butanol or 2-mercapto-3-butanol + 0.7% of citric acid, 0.02% of 3-mercapto-2-butanol or 2-mercapto-3-butanol + 0.7% of sodium isoascorbate, 0.02% of 3-mercapto-2-butanol or 2-mercapto-butanol + 0.7% of sodium isoascorbate, 0.02% of 3-butanol, 0.8% of sodium isoascorbate, 0.8-2-3-2-butanol, 0.14-7% of sodium isoascorbate, 0.8-2-butanol, 0.14-7% of sodium isoascorbate, 0.8-2-7-3-7-3-7-3-2-3-7-3-7-hour, 0.8-hour, 3.
Example 14
Spraying 0.3 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol ethanol water solution onto peeled potato surface, wherein the two controls are no treatment and water spraying, respectively, placing the peeled potato in air at room temperature of 10 deg.C, and browning is observed in 1 hr in the absence of treatment, and the water spraying is for 3 hr, and the sprayed 3-mercapto-2-butanol or 2-mercapto-3-butanol water solution still maintains original color and no browning for 6 days, and slightly browns in 10 days, and the browning value and the value of the control surface are L*The values were 5.0 and 55.28, respectively, while 1.56 and 68.34 (2-mercapto-3-butanol), 1.32 and 70.05 (3-mercapto-2-butanol), respectively, were treated, and 3-mercapto-2-butanol had slightly better inhibitory effects than 2-mercapto-3-butanol.
Example 15
Soaking fresh-cut peeled potato chips in 0 (serving as a contrast) and 0.2 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 times of volume of ethanol) aqueous solution for 3 minutes, draining the surface solution, packaging and putting the potato chips into a polyethylene freshness protection bag, folding the bag opening of the bag opening and putting the bag opening in air at 5 ℃, the other operations are the same as in example 1, browning starts when the contrast is 12 hours, the browning is obvious after 24 hours, the browning is serious after 48 hours, the browning does not occur until 9 days after the 3-mercapto-2-butanol or 2-mercapto-3-butanol is treated, the discoloration scores of the contrast and the treatment are respectively 5.0, 1.52 (2-mercapto-3-butanol) and 1.30 (3-mercapto-2-butanol) on the 9 days, and the color difference of the surfaces L of the contrast, the treatment and the treatment is 5.*The values were 60.11, 67.48 (2-mercapto-3-butanol) and 69.36 (3-mercapto-2-butanol), respectively, and the inhibitory effect of 3-mercapto-2-butanol was slightly better than that of 2-mercapto-3-butanol.
Example 16
The potato strips are placed on a vibrating fluidized bed in a sealed cabin, 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution is atomized by an atomizer and then injected into the sealed cabin. 60 g of atomized solution is added into each kilogram of potato strips. Atomized water with the same weight is added into the comparison. Packaging potato strips into polyethylene freshness protection bags, folding the bag openings, and refrigerating at 2-4 deg.C. After 12 hours, the control had browned significantly, whereas the atomization treatment of 0.2% o 3-mercapto-2-butanol or 2-mercapto-3-butanol did not cause any browning and no water loss on the surface on day 10, and was browned slightly and slightly dehydrated on day 14. Control day 14 had significant water loss. On day 14, the control had a browning score and an absorbance value of 5.0 and 0.708, respectively, while the treatments were 1.92 and 0.186 (2-mercapto-3-butanol), 1.86 and 0.174 (3-mercapto-2-butanol), respectively, with 3-mercapto-2-butanol having slightly better inhibitory effect than 2-mercapto-3-butanol.
Example 17
The peeled potato obtained according to example 1 was white-yellow in surface, cut, and then pulped, 3-mercapto-2-butanol or 2-mercapto-3-butanol was added before pulping to a concentration of 0.05%, 0.1%, 0.15%, 0.2%, 0.25% of 3-mercapto-2-butanol or 2-mercapto-3-butanol in the mixture, and the resulting potato pulp was left at room temperature for 12, 16, 18, 24, and 30 hours without browning, but left at room temperature for 5 minutes without adding 3-mercapto-2-butanol or 2-mercapto-3-butanol, respectively, to show significant browning. After 48 hours, the control had browned severely and the absorbance value was measured to be 0.848; adding 0.05% of light brown stain, but adding 0.1%, 0.15%, 0.2%, 0.25% of 3-mercapto-2-butanol or 2-mercapto-3-butanol has no brown stain, and the measured absorbance values are 0.195, 0.146, 0.133, 0.118 and 0.106 respectively.
Example 18
The peeled potato obtained according to example 1 is yellowish white in surface, cut, and mashed into potato at normal temperature, wherein the potato is browned, after standing for 5 minutes, the potato is browned obviously, 0.25 per thousand and 0.3 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol is added, the potato is stirred uniformly, after standing for 3 hours and 1 hour respectively, the potato is restored to original yellowish white and kept for 5 days without browning, and the brown color of the control is very serious.
Example 19
Control potato strips obtained according to example 1 were allowed to stand for 12 hours with significant browning; standing for 24 hours, and browning seriously; after 72 hours of standing, the browning had been severe. And standing for 72 hours, adding 0.25 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution, and after 2 hours, recovering the color of the potato strips to the color just after cutting, namely, fading the brown color. The specific results are shown in Table 4.
TABLE 4 color change of browned potato strings after treatment with 3-mercapto-2-butanol and 2-mercapto-3-butanol solutions
Figure RE-GDA0001986245410000121
Example 20
The collected fresh lotus roots are cleaned, then cut into lotus root slices of 3mm, soaked in 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for 3 minutes, taken out and packaged, put into a 5 ℃ condition, and compared with 24 hours, the lotus root slices are browned, but 3 days after the 3-mercapto-2-butanol or 2-mercapto-3-butanol treatment are not browned and the original color is kept.
Example 21
Cleaning the harvested fresh lotus roots, sterilizing the fresh lotus roots for 5 minutes by using a sodium hypochlorite solution of 200ppm, draining the surface solution, cutting the lotus roots into lotus roots with the length of 6cm, spraying a 3-mercapto-2-butanol or a 2-mercapto-3-butanol solution of 0.25 per thousand on the surfaces of the lotus roots and the surfaces of the cuts, spraying water only on the reference lotus roots, packaging and storing at the temperature of 2-4 ℃. Control epidermal and incised surfaces were browned for 24 hours, while those sprayed with 3-mercapto-2-butanol or 2-mercapto-3-butanol solution were not browned on day 5.
Example 22
Cleaning fresh burdock, peeling, cutting into 3mm burdock slices, soaking in clear water and 0.05 ‰, 0.1 ‰, 0.15 ‰, 0.2 ‰, 0.25 ‰ 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved in 4 times volume of ethanol) water solution for 30 s, taking out, draining off the solution, soaking in clear water for 1 day to obtain obvious browning, and soaking in the above 0.05 ‰, 0.1 ‰, 0.15 ‰, 0.2 ‰, and 0.25 ‰ water solution for 1 day, 3 days, 5 days, 7 days, and 9 days to obtain slight browning.
Example 23
Fresh lettuce slices are soaked in clear water and 0.05 thousandth, 0.1 thousandth, 0.15 thousandth, 0.2 thousandth and 0.25 thousandth of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 times of volume of ethanol) water solution at 35-40 ℃ for 2 minutes, taken out, drained and soaked in clear water for 2 days to form obvious browning, and the browning does not appear in the soaking in the water solution of 0.05 thousandth, 0.1 thousandth, 0.15 thousandth, 0.2 thousandth and 0.25 thousandth.
Example 24
Fresh light red litchi is soaked in clear water and 0.05, 0.1, 0.15, 0.2 and 0.25 thousandths of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution dissolved in 4 times volume of alcohol for 30 sec, and the solution is taken out and drained. No treatment was used as control. When the water-soluble film is placed at normal temperature for 1 day, obvious browning is caused by soaking in contrast and clear water, and the redness of the skin disappears, while the color of the water solution soaked by the water solution of 0.05 thousandth, 0.1 thousandth, 0.15 thousandth, 0.2 thousandth and 0.25 thousandth is obviously better than that of the water solution soaked by the contrast and the clear water, wherein the color of the water solution treated by 0.15 thousandth and 0.2 thousandth still has better color.
Example 25
The harvested fresh Chinese yam is peeled, cleaned, cut into 3mm Chinese yam slices, soaked in 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out, packaged, put into a 5 ℃ condition, and browned after being compared for 8 hours, but the 3-mercapto-2-butanol or 2-mercapto-3-butanol is not browned for 4 days and keeps the original color.
Example 26
The harvested eggplants are cleaned, cut into 5mm eggplant slices, soaked in 0.2 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out, packaged, put into 5 ℃ and contrast for 6 hours to become brown, but the 3-mercapto-2-butanol or 2-mercapto-3-butanol is not brown for 4 days and keeps the original color.
Example 27
The harvested apples are cleaned, then cut into apple pieces, soaked in 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out, packaged, put into 5 ℃ and contrast for 6 hours to obtain brown stain, but 3 days after 3-mercapto-2-butanol or 2-mercapto-3-butanol treatment do not become brown stain and keep the original color.
Example 28
The harvested pears are cleaned, then cut into pear blocks, soaked in 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out and packaged, put into a 5 ℃ condition, and browned after being compared with 8 hours, but the 3-mercapto-2-butanol or 2-mercapto-3-butanol treated for 4 days does not browned and keeps the original color.
Example 29
The harvested peaches are cleaned, cut into peach blocks, soaked in 0.2 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 times of volume of ethanol) aqueous solution for 3 minutes, taken out, packaged, put into 5 ℃ and contrast for 9 hours to obtain brown stain, but the 3-mercapto-2-butanol or 2-mercapto-3-butanol treatment does not brown stain for 2 days and keeps the original color.
Example 30
The harvested fresh jerusalem artichoke is cleaned, then cut into 2mm jerusalem artichoke slices, soaked in 0.2 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out and packaged, put into a 5 ℃ condition, and browned after being compared with 24 hours, but the 3 days treated by the 3-mercapto-2-butanol or the 2-mercapto-3-butanol are not browned and keep the original color.
Example 31
The harvested garlic is peeled, cleaned, cut into 1mm garlic slices, soaked in 0.2 per thousand of 3-mercapto-2-butanol or 2-mercapto-3-butanol (dissolved by 4 volumes of ethanol) aqueous solution for 3 minutes, taken out, packaged, put into 5 ℃ condition, compared with 10 hours, the garlic is browned, but the 3-mercapto-2-butanol or 2-mercapto-3-butanol is not browned for 2 days and keeps the original color.

Claims (10)

1. The application of mercaptobutanol in inhibiting the discoloration of fruit and vegetable tissues; the mercaptobutanol is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
2. The use according to claim 1, wherein the fruit or vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic or lotus root.
3. A method for inhibiting the discoloration of fruit and vegetable tissues is characterized in that the fruit and vegetable tissues are dipped, sprayed, smeared and fumigated by a solution diluted by mercaptobutanol, or
The diluted solution or original solution of mercaptobutanol is directly added into the tissue slurry, juice and mud.
4. The method as claimed in claim 3, wherein when the diluted solution of mercaptobutanol is used for dipping, spraying, smearing and fumigating fruit and vegetable tissues, the concentration of the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is (W/W)0.002 per thousand to 0.300 per thousand, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill, and the mass ratio is;
when the diluted solution or the original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue pulp, the juice and the mud, the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is 0.002 per thousand to 0.300 per thousand of the mass of the fruit and vegetable tissue pulp, the juice or the mud, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio.
The concentration of the mercaptobutanol during fumigation is 0.002-0.3 per mill expressed by the volume of the mercaptobutanol solution to the volume of the closed container (V/V); wherein the preferred concentration is 0.02-0.15 per mill.
5. The method according to claim 3 or 4, wherein said dipping, the treatment to prevent discoloration of non-discolored tissue is carried out for a time period of 1 second to 15 minutes, preferably for a time period of 0.5 to 5 minutes;
the discolored tissue is restored to the original color, and the soaking treatment time is 0.4-2 hours.
6. The method of any one of claims 3 to 5, wherein 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is treated in combination with a color fixative such as citric acid, ascorbic acid, calcium ascorbate, L-cysteine, or in combination with modified atmosphere packaging.
7. The fruit and vegetable product is characterized by containing 0.002 per mill to 0.300 per mill of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.
8. The fruit or vegetable product of claim 7, wherein the fruit or vegetable product comprises fruit or vegetable tissue and fruit or vegetable tissue puree; the fruit and vegetable tissue juice comprises fruit and vegetable tissue juice, juice or mud.
9. The fruit or vegetable product of claim 7, wherein the fruit or vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic, or lotus root.
10. The fruit and vegetable product of any one of claims 7-9 wherein the juice further comprises one or more of citric acid, ascorbic acid, calcium ascorbate, cysteine.
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