CN112293477A - Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan - Google Patents
Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan Download PDFInfo
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- CN112293477A CN112293477A CN202011126160.2A CN202011126160A CN112293477A CN 112293477 A CN112293477 A CN 112293477A CN 202011126160 A CN202011126160 A CN 202011126160A CN 112293477 A CN112293477 A CN 112293477A
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- limonene
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- citric acid
- litchi
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 title claims abstract description 96
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 title claims abstract description 68
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 39
- 239000007921 spray Substances 0.000 title claims abstract description 24
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 12
- 241001629511 Litchi Species 0.000 title claims abstract 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000003755 preservative agent Substances 0.000 claims abstract description 14
- 230000002335 preservative effect Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229960000583 acetic acid Drugs 0.000 claims abstract description 11
- 239000008367 deionised water Substances 0.000 claims abstract description 11
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 11
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 11
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 10
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 27
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000013543 active substance Substances 0.000 claims description 3
- 239000003431 cross linking reagent Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 244000183278 Nephelium litchi Species 0.000 description 42
- 238000000034 method Methods 0.000 description 9
- 244000052616 bacterial pathogen Species 0.000 description 5
- 238000010790 dilution Methods 0.000 description 5
- 239000012895 dilution Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 239000013043 chemical agent Substances 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- 229940058573 b-d glucose Drugs 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 241000351920 Aspergillus nidulans Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001529387 Colletotrichum gloeosporioides Species 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 241000337007 Oceania Species 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241001523629 Pestalotiopsis Species 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241001093760 Sapindaceae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003640 drug residue Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000002360 explosive Substances 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 230000005078 fruit development Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
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
- A23B7/14—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan, which is prepared from the following raw materials in percentage by mass: the chitosan-based composite material comprises 54.05-57.14% of 1% of chitosan, 8.11-8.57% of ethanol, 1.35-1.43% of VC, 2.70-2.86% of D-limonene, 2.70-2.86% of citric acid, 5.41-5.71% of 1% of sodium alginate, 0.54-0.57% of sodium tripolyphosphate and 20.86-25.14% of deionized water, wherein the 1% of chitosan contains 1.08-1.14% of glacial acetic acid. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan is a green, safe and easily-degradable botanical antibacterial preservative and has wide application prospect.
Description
Technical Field
The invention relates to the technical field of plant protection, in particular to a litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan.
Background
Litchi of Sapindaceae, litchi is evergreen arbor, about 10 m high. The spring in the flowering period and the summer in the fruit period. When fresh, the pulp is translucent and greasy, and fragrant, but not storable. Distributed in the southwest, south and southeast of China, with the most abundant cultivation in the Guangdong and Fujian south. There are also cultivations in the southeast asia, and there are records of introductions in africa, america, and oceania. Litchi, banana, pineapple and longan are called as four-fruit products in south China, are famous good fruits in south China, are well-known to be famous as rare fruits in China, and are one of the most competitive fruits in the international market in China.
The litchi rind consists of an inner layer, a middle layer and an outer layer, the outermost layer is a grid tissue cell containing anthocyanin, and the tissue pores are extremely large; the middle layer is spongy tissue with extremely large intercellular spaces and occupies most of the pericarp; the innermost layer is a plurality of layers of parenchyma cells with dense tissues, and the seeds are all wrapped by the fleshy aril. Due to the special structure and physiological characteristics, the litchi fruits are easily infected by pathogenic bacteria, the pericarp of the litchi fruits is browned and the litchi fruits are easy to split after picking, so that the quality, the edible value and the commercial value of the litchi fruits after picking are rapidly reduced. Therefore, the development of a proper and safe postharvest preservation technology has important significance for maintaining the postharvest quality of the litchi fruits and prolonging the storage period of the litchi fruits.
In the process of standing litchi at room temperature without any treatment, rotten and rotten litchi are found to be accompanied by the growth of pathogenic bacteria hyphae and the browning of pericarp, so that the main reason for the rapid quality reduction of the picked litchi fruits is considered as follows: (1) pathogen infection; (2) and (4) browning fruit peels.
The litchi rotting and deterioration are mainly caused by rotting pathogenic bacteria, and comprise 14 fungi such as aspergillus niger, aspergillus flavus, aspergillus bivalve, aspergillus tetragonorrhoeae, aspergillus nidulans, stylospora, cacao globisporus, penicillium, colletotrichum gloeosporioides and pestalotiopsis. Fungi are latent on the surface of the fruit skin or invade from wormhole wounds to damage fruits during the fruit development process or in the early and later period of harvest. In addition, some yeasts and bacteria can also propagate on the surface of the pericarp and penetrate into the pulp, so that the pulp becomes sour, rotten and deteriorated.
Litchi is subjected to browning of different degrees due to environmental temperature change, pH change of peel, mechanical damage, peel dehydration, pathogenic bacteria pollution and the like in the picking, storage and sale processes.
At present, there are about 10 litchi preserving methods at home and abroad, and the preserving methods mainly comprise chemical preservative preserving, bactericide preserving, film-forming agent preserving, biological preserving, plant preserving, modified atmosphere preserving, quick-freezing refrigeration preserving and the like. The quick-freezing, refrigerating and fresh-keeping method of litchi can ensure that fruits are stored for half a year or more. However, no breakthrough progress has been made in maintaining the quality of the goods shelves and keeping the freshness at room temperature after the goods shelves are taken out of the refrigerator. The chemical agent fresh-keeping technology has the characteristics of economy, simplicity and convenience and the like, is one of the most widely applied methods, but generally needs to be matched with other fresh-keeping methods for use. However, chemical agents often have problems such as drug residues.
Disclosure of Invention
The invention aims to solve the problems and provide a litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan.
The invention realizes the purpose through the following technical scheme:
a litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan is prepared from the following raw materials in percentage by mass: the chitosan-based composite material comprises 54.05-57.14% of 1% of chitosan, 8.11-8.57% of ethanol, 1.35-1.43% of VC, 2.70-2.86% of D-limonene, 2.70-2.86% of citric acid, 5.41-5.71% of 1% of sodium alginate, 0.54-0.57% of sodium tripolyphosphate and 20.86-25.14% of deionized water, wherein the 1% of chitosan contains 1.08-1.14% of glacial acetic acid.
The VC has the purity of 99.0 percent, is a water-soluble vitamin, widely exists in fresh vegetables and fruits, is a polyhydroxy compound, has the characteristics of greenness, safety and no public nuisance, and has the following structural formula:
the purity of the D-limonene is 98%, the D-limonene is a natural component existing in fruits, vegetables and spices, and the structural formula of the D-limonene is as follows:
wherein the purity of the citric acid is more than or equal to 99.5 percent, the citric acid is an edible acid and a plant source antibacterial active substance, is an important organic acid existing in plants such as lemon, orange, pineapple and other fruits, and has the following structural formula:
wherein the ethanol, the deionized water and the glacial acetic acid are solvents.
Wherein the sodium alginate and the sodium tripolyphosphate are cross-linking agents.
Wherein the glacial acetic acid has a pH < 6.5.
The 1% chitosan has excellent performances of biological functionality, compatibility, safety, microbial degradability and the like, the chemical name of the chitosan is polyglucosamine (1-4) -2-amino-B-D glucose, the chitosan is dissolved in water to form hydrogel, and the structural formula of the chitosan is as follows:
the invention has the following advantages:
1. the chemical name of the raw material chitosan used in the invention is polyglucosamine (1-4) -2-amino-B-D glucose, and the chitosan has excellent performances such as biological functionality, compatibility, safety, microbial degradability and the like;
2. the effective component VC of the invention is a water-soluble vitamin, and the fruit and vegetable are rich; d-limonene is a natural component existing in various fruits (mainly citrus), vegetables and spices, the content of D-limonene in essential oil of citrus fruits (particularly pericarp), spices and herbs is high, and the content of limonene in orange peel essential oil is up to 90-95% (w/w); citric acid is an important organic acid and also is an edible acid, is commonly used for manufacturing various beverages, soda water, candies, snacks, and other foods, and simultaneously has a bactericidal effect; the three effective components of the invention are green, safe and nuisanceless botanical antibacterial active substances;
3. the cross-linking agent used in the invention is sodium tripolyphosphate, and the chemical structure is an amorphous water-soluble linear polyphosphate which is commonly used in food;
4. the litchi preservative spray chitosan encapsulated VC, D-limonene and citric acid has no unpleasant and toxic odor, has little irritation to the eye skin, and has no flammable and explosive phenomenon in the production process;
5. the litchi fresh-keeping spray agent belongs to a chemical agent fresh-keeping technology, has the characteristics of economy, simplicity and convenience and the like, is a safe and efficient pollution-free agent which can be used for food processing, avoids harm caused by agent residue, reduces environmental pollution, and improves the safety of production, transportation, users and eaters;
6. the litchi preservative spray is light milk white after being diluted, does not influence the color of the litchi surface after being used, and does not influence the commercial value of the litchi;
7. the litchi fresh-keeping spray can delay or inhibit the browning of litchi epidermis and the infection of pathogenic bacteria, prolong the storage time of litchi, and provide better guarantee for the long-distance transportation and the overseas distant marketing process after litchi picking.
Detailed Description
The present invention will be further described with reference to specific examples, but the present invention is not limited to these examples.
Example 1
A litchi fresh-keeping spray with VC, D-limonene and citric acid encapsulated by chitosan is composed of 54.05% of 1% of chitosan (containing 1.08% of glacial acetic acid), 8.11% of ethanol, 1.35% of VC, 2.70% of D-limonene, 2.70% of citric acid, 5.41% of 1% of sodium alginate, 0.54% of sodium tripolyphosphate and 25.14% of deionized water.
Example 2:
a litchi fresh-keeping spray with VC, D-limonene and citric acid encapsulated by chitosan is composed of 55.55% of 1% of chitosan (containing 1.11% of glacial acetic acid), 8.33% of ethanol, 1.39% of VC, 2.78% of D-limonene, 2.78% of citric acid, 5.56% of 1% of sodium alginate, 0.55% of sodium tripolyphosphate and 23.06% of deionized water.
Example 3:
a litchi fresh-keeping spray with VC, D-limonene and citric acid encapsulated by chitosan is composed of 57.14% of 1% of chitosan (containing 1.14% of glacial acetic acid), 8.57% of ethanol, 1.43% of VC, 2.86% of D-limonene, 2.86% of citric acid, 5.71% of 1% of sodium alginate, 0.57% of sodium tripolyphosphate and 20.86% of deionized water.
Example 4:
a litchi fresh-keeping spray with VC, D-limonene and citric acid encapsulated by chitosan is composed of 55.55% of 1% of chitosan (containing 1.11% of glacial acetic acid), 8.33% of solvent ethanol, 1.39% of VC, 2.78% of D-limonene, 2.78% of citric acid, 5.56% of 1% of sodium alginate, 0.55% of sodium tripolyphosphate and 23.06% of deionized water.
Dissolving the synthetic medicament by using deionized water, centrifuging for 2-3 times, dissolving the synthetic medicament by the volume of the original 1% chitosan and the deionized water according to the proportion of 1:5, and diluting the synthetic medicament to a certain concentration for use.
According to example 4, the results of comparing the effect of different dilution concentrations of VC, D-limonene and citric acid used for encapsulating litchi preservative spray on litchi rot rate and browning index are shown in tables 1 and 2.
From the table 1 and the table 2, it can be seen that the preservative spray can better inhibit the browning of the litchi epidermis in the first three days after the application when the dilution concentration is 25ml/L, and has a lower rotting rate, and can better inhibit the browning of the litchi epidermis in the 5 days after the application when the dilution concentration is 50ml/L, and the rotting rate is controlled, so that a better preservation effect is shown.
TABLE 1 comparison of the Effect of different dilution concentrations of the preservative on the rotting rate of litchi
TABLE 2 comparison of the influence of different dilution concentrations of antistaling agent on browning index of litchi (unit: grade)
Grading the browning degree of the peel: dividing the browning degree of the litchis into 5 grades
Level 1 fruit-litchi fruit with browning area less than the pericarp area of 1/4;
level 2 fruit-litchi fruit with browning area greater than or equal to 1/4 less than 1/2;
3-level fruit-litchi fruit with browning area greater than or equal to 1/2 and less than 3/4 of pericarp area;
4-level fruit-litchi fruit with browning area greater than or equal to 3/4;
level 5 fruit-fully browned litchi fruit.
The browning index ═ Σ (number of browning stages × number of browning fruits at each stage)/total number of investigation fruits.
The above-mentioned embodiments only express the embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (7)
1. A litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan is characterized in that: the composite material is prepared from the following raw materials in percentage by mass: the chitosan-based composite material comprises 54.05-57.14% of 1% of chitosan, 8.11-8.57% of ethanol, 1.35-1.43% of VC, 2.70-2.86% of D-limonene, 2.70-2.86% of citric acid, 5.41-5.71% of 1% of sodium alginate, 0.54-0.57% of sodium tripolyphosphate and 20.86-25.14% of deionized water, wherein the 1% of chitosan contains 1.08-1.14% of glacial acetic acid.
2. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the purity of the VC is 99.0 percent, and the VC is a water-soluble vitamin.
3. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the purity of the D-limonene is 98%, and the D-limonene is a natural component existing in fruits, vegetables and spices.
4. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the purity of the citric acid is more than or equal to 99.5 percent, and the citric acid is an edible acid and plant source antibacterial active substance.
5. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the ethanol, the deionized water and the glacial acetic acid are solvents.
6. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the sodium alginate and the sodium tripolyphosphate are cross-linking agents.
7. The litchi preservative spray with VC, D-limonene and citric acid encapsulated by chitosan according to claim 1, is characterized in that: the glacial acetic acid has a pH < 6.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011126160.2A CN112293477A (en) | 2020-10-20 | 2020-10-20 | Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011126160.2A CN112293477A (en) | 2020-10-20 | 2020-10-20 | Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan |
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| CN112293477A true CN112293477A (en) | 2021-02-02 |
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| CN202011126160.2A Pending CN112293477A (en) | 2020-10-20 | 2020-10-20 | Litchi fresh-keeping spray agent with VC, D-limonene and citric acid encapsulated by chitosan |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229357A (en) * | 2021-05-07 | 2021-08-10 | 北部湾海洋新材料研究院 | Litchi preservation spray and preparation method thereof |
| CN113396907A (en) * | 2021-05-26 | 2021-09-17 | 西南大学 | Chitosan encapsulated hexa-methyl mite acid nano acaricide and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040234662A1 (en) * | 2001-10-04 | 2004-11-25 | Shimshon Ben-Yehoshua | Microbiocidal formulation comprising essential oils or their derivatives |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113229357A (en) * | 2021-05-07 | 2021-08-10 | 北部湾海洋新材料研究院 | Litchi preservation spray and preparation method thereof |
| CN113396907A (en) * | 2021-05-26 | 2021-09-17 | 西南大学 | Chitosan encapsulated hexa-methyl mite acid nano acaricide and preparation method thereof |
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