CN112889913A - Application of eurycolatone F in food preservation - Google Patents
Application of eurycolatone F in food preservation Download PDFInfo
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- CN112889913A CN112889913A CN202110294577.8A CN202110294577A CN112889913A CN 112889913 A CN112889913 A CN 112889913A CN 202110294577 A CN202110294577 A CN 202110294577A CN 112889913 A CN112889913 A CN 112889913A
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- 238000009920 food preservation Methods 0.000 title claims abstract description 14
- 239000003755 preservative agent Substances 0.000 claims abstract description 41
- 230000002335 preservative effect Effects 0.000 claims abstract description 40
- 150000001875 compounds Chemical class 0.000 claims abstract description 24
- 238000004321 preservation Methods 0.000 claims abstract description 16
- YHZJECIMCAQTHY-UHFFFAOYSA-N Eurycolactone F Natural products CC1CC(O)C(O)C2(C)C1C(O)C(=O)C3(C)C4C(C)C(OC4=O)C(O)C23 YHZJECIMCAQTHY-UHFFFAOYSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 239000000341 volatile oil Substances 0.000 claims description 32
- 241000196324 Embryophyta Species 0.000 claims description 30
- 241000508269 Psidium Species 0.000 claims description 21
- 239000003995 emulsifying agent Substances 0.000 claims description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 17
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 17
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 15
- 240000003768 Solanum lycopersicum Species 0.000 claims description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 15
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 9
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 9
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 9
- 229920001046 Nanocellulose Polymers 0.000 claims description 8
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 claims description 4
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 abstract description 12
- 239000000126 substance Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
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- 231100000331 toxic Toxicity 0.000 description 1
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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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention belongs to the technical field of food preservation, and particularly relates to application of eurycolactone F in food preservation, and provides application of eurycolactone F in food preservation, so that a new application direction of eurycolactone F is developed, a natural, nontoxic, effective and environment-friendly preservation scheme is provided for food preservation, and the eurycolactone F is applied to preparation of a plant source compound preservative, has the same preservation capability as a chemical preservative, is green and environment-friendly, and cannot cause any harm to a human body; meanwhile, the performance is stable in the using process, the preparation method is simple and easy to implement, the cost is low, and the method has industrial development value.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to application of eurycolatone F in food preservation.
Background
Fruits and vegetables are indispensable in daily life, and with the rapid development of food processing and transportation, the storage requirements of fresh foods such as fruits and vegetables are higher and higher. However, fresh vegetables and fruits are highly seasonal and are easy to rot, so that the nutritional value of the vegetables and fruits is lost, and environmental pollution and economic loss are easily caused, so that the preservation of foods is a constant subject. At present, various preservatives emerge endlessly, and the main food preservatives can be divided into two major types, chemically synthesized preservatives and natural preservatives. For a long time, people mainly use chemical synthesis type antistaling agents to keep stored fruits and vegetables fresh. Although the chemical synthetic antistaling agent has good fresh-keeping and antiseptic effects, a plurality of chemical synthetic substances have certain toxic and side effects on human health, and can easily threaten human health and environment after long-term use. Therefore, there is a need for an environmentally friendly, non-toxic, and effective natural fruit and vegetable preservative to solve the above problems.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides the application of the eurycolatone F in food preservation, not only develops a new application direction of the eurycolatone F, but also provides a natural, non-toxic, environment-friendly and effective preservation scheme for food preservation, and can be applied to preparation of a plant source compound preservative.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides application of eurycolatone F in food preservation.
The invention provides application of eurycolatone F in fruit and vegetable fresh-keeping.
The natural active ingredient eurycolatone F is a polyterpene substance derived from root of Oregano, and has a structure shown in formula (I) and a molecular formula C21H28O8The compound has pharmacological effects of resisting malaria, resisting tumor and the like in medicine, and also has antifeedant bioactivity on various pests in agriculture. The research shows that the compound has obvious bacteriostatic activity on fruit and vegetable spoilage bacteria, is green and environment-friendly, does not cause any harm to human bodies, and is expected to be used for keeping fruits and vegetables fresh.
The invention provides application of eurycolatone F in preparation of a fruit and vegetable preservative.
Preferably, the fruits and vegetables include, but are not limited to, green pepper, tomato, cherry tomato, guava.
According to the invention, researches show that natural active ingredient eurycolatone F with different concentrations and different plant essential oils are reasonably matched, so that the preservative has an excellent preservation effect on green peppers, small tomatoes, guavas and other fruits and vegetables, and has a good application value.
The invention provides a plant source compound preservative which comprises eurycolatone F, plant essential oil, an emulsifier and water.
As a preferred embodiment of the invention, the plant-derived compound preservative comprises the following components in parts by weight:
eurycolactone F：5-30％；
plant essential oil: 30-60 percent;
emulsifier: 5 percent;
water: 5 to 60 percent.
Preferably, the plant essential oil is extracted from at least one of guava leaf, tea leaf and peppermint leaf.
The extraction method of the plant essential oil comprises the following steps: cleaning guava leaves, tea leaves and mint leaves respectively, drying at 60 ℃, then grinding and sieving with a 40-mesh sieve to obtain guava leaf powder, tea leaf powder and mint leaf powder respectively, adding 15 times of steamed stuffing water respectively, soaking for 10 hours, steaming the stuffing under 10CTC, and extracting to obtain guava leaf essential oil, tea leaf essential oil and mint essential oil respectively.
Preferably, the emulsifier includes, but is not limited to, nanocellulose. The nano-cellulose is used as an emulsifier, and the volatile oil is encapsulated in the 0/W type emulsion droplets, so that the stability of the essential oil can be improved, and the dispersibility of the essential oil can be improved; meanwhile, the release of the essential oil can be delayed, so that a lasting sterilization effect is achieved.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides the application of eurycolatone F in food preservation, not only develops the new application direction of eurycolatone F, but also provides a natural, nontoxic, environment-friendly and effective preservation scheme for food preservation, is applied to the preparation of the plant source compound preservative, has the same preservation capability as a chemical preservative, is environment-friendly, and does not cause any harm to human bodies; meanwhile, the performance is stable in the using process, the preparation method is simple and easy to implement, the cost is low, and the method has industrial development value.
Drawings
FIG. 1 shows the bacteriostatic activity of the natural product eurycolatone F;
FIG. 2 shows the preservation effect of the No. 1 preservative on guavas (bad fruits are on the upper part of the transverse line, good fruits are on the lower part);
FIG. 3 shows the effect of the No. 2 preservative on guava preservation (bad fruit at the upper part of the transverse line and good fruit at the lower part).
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The experimental procedures in the following examples were carried out by conventional methods unless otherwise specified, and the test materials used in the following examples were commercially available by conventional methods unless otherwise specified.
In the embodiment of the invention, the extraction method of the plant essential oil comprises the following steps:
respectively cleaning guava leaves, tea leaves and mint leaves, drying at 60 ℃, then grinding and sieving by a 40-mesh sieve to respectively obtain guava leaf powder, tea leaf powder and mint leaf powder, respectively adding 15 times (volume ratio) of distilled water to soak for 10 hours, and distilling and extracting under 10CTC to respectively obtain guava leaf essential oil, tea leaf essential oil and mint essential oil for later use.
The natural product eurycolatone F of the invention is purchased from Duoweik corporation, and has a purity of more than 98%.
Example 1 bacteriostatic activity of Natural product eurycolatone F on fruits and vegetables
Selecting green pepper and cherry tomato with consistent maturity and no harm of diseases and insects, cleaning the surfaces of the green pepper and the cherry tomato with tap water, naturally airing, spraying the water solution containing eurycolatone F with the concentration of 10ppm on the surfaces of a treatment group, and treating with clear water in contrast. After being dried, the mixture is inoculated into a syringe with the concentration of 10 by using a 1mL syringe610 microliters of anthrax spores. The spreading of plaque was detected after one week.
As a result shown in fig. 1, the treatment group had no lesion spread, whereas the control group had a lesion spread clearly. Therefore, the compound has obvious antibacterial activity and can be used for keeping fruits and vegetables fresh.
Example 2 preparation of No. 1 botanical Compound preservative (abbreviated as No. 1 preservative)
The component ratio is as follows:
eurycolactone F：5％；
plant essential oil (extracted from guava leaves): 60 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 30 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting guava with consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 50 fruits in each group are sprayed with the prepared No. 1 preservative on the surface of the guava, spraying clear water on the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 15 days.
Statistics of good fruit rate and weight loss rate of the No. 1 preservative show that the good fruit rate of the control group is only 28%, and the good fruit rate of the No. 1 preservative is 60% (fig. 2); the statistics of the weight loss rate shows that the weight loss rate of the control group reaches 10 percent, while the weight loss rate of the No. 1 preservative is only 2.8 percent. Therefore, the preservative No. 1 can obviously improve the preservation effect of the guavas with the fragrance of the golden bucket, the good fruit rate can be improved by 32 percent, and the weight loss rate is reduced by 7.2 percent.
Example 3 preparation of No. 2 botanical Compound antistaling agent (No. 2 antistaling agent for short)
The component ratio is as follows:
eurycolactone F：5％；
plant essential oil (extracted from Pu' er tea): 60 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 30 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting guava with consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 50 fruits in each group are sprayed with the prepared No. 2 preservative on the surface of the guava, spraying clear water on the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 15 days.
Statistics of good fruit rate and weight loss rate of No. 2 preservative show that the good fruit rate of the control group is only 32%, and the good fruit rate of the treatment group is 56% (fig. 3); statistics of the weight loss rate shows that the weight loss rate of the control group reaches 9.8 percent, while the weight loss rate of the treatment group is only 3.3 percent. Therefore, the preservative No. 2 can also obviously improve the preservation effect of the guavas with the fragrance of the golden bucket, the good fruit rate can be improved by 24 percent, and the weight loss rate is reduced by 6.5 percent.
Example 4 preparation of No. 3 botanical Compound preservative (No. 3 preservative for short)
The component ratio is as follows:
eurycolactone F：5％；
plant essential oils (extracted from mint leaves): 60 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 30 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting green peppers and small tomatoes which have consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 20 in each group, spraying the prepared No. 3 preservative on the surfaces of the green peppers and the small tomatoes, spraying clear water on the fruits of the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 20 days.
As can be seen from the table 1, the No. 3 preservative has a remarkable preservation effect on vegetables, the good fruit rate of green peppers is improved by 23%, and the water loss rate is reduced by 3.2%; the good fruit rate of the small tomatoes is improved by 33 percent, and the water loss rate is reduced by 4.8 percent.
Table 13 preservative effect
Example 5 preparation of No. 4 botanical Compound antistaling agent (No. 4 antistaling agent for short)
The component ratio is as follows:
eurycolactone F：30％；
plant essential oil (extracted from guava leaves): 30 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 35 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting green peppers and small tomatoes which have consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 20 in each group, spraying the prepared No. 4 preservative on the surfaces of the green peppers and the small tomatoes, spraying clear water on the fruits of the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 20 days.
As can be seen from the table 2, the No. 4 preservative has a remarkable preservation effect on vegetables, the good fruit rate of green pepper is improved by 33%, and the water loss rate is reduced by 3.9%; the good fruit rate of the small tomatoes is improved by 38 percent, and the water loss rate is reduced by 5.5 percent.
Fresh-keeping effect of table 24 # fresh-keeping agent
Example 6 preparation of No. 5 botanical Compound antistaling agent (No. 5 antistaling agent for short)
The component ratio is as follows:
eurycolactone F：30％；
plant essential oil (extracted from tea): 30 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 35 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting green peppers and small tomatoes which have consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 20 in each group, spraying the prepared No. 5 preservative on the surfaces of the green peppers and the small tomatoes, spraying clear water on the fruits of the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 20 days.
As can be seen from Table 3, the No. 5 preservative has a remarkable preservation effect on vegetables, the good fruit rate of green peppers is improved by 27%, and the water loss rate is reduced by 2.1%; the good fruit rate of the small tomatoes is improved by 35 percent, and the water loss rate is reduced by 5.5 percent.
Fresh-keeping effect of table 35 preservative
Example 7 preparation of No. 6 botanical Compound antistaling agent (No. 6 antistaling agent for short)
The component ratio is as follows:
eurycolactone F：30％；
plant essential oils (extracted from mint leaves): 30 percent;
emulsifier (nanocellulose): 5 percent;
sterile water: 35 percent.
The compound is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
Selecting green peppers and small tomatoes which have consistent growth vigor and similar maturity, carrying out a test, setting a control group and a treatment group, wherein 20 in each group, spraying the prepared No. 6 preservative on the surfaces of the green peppers and the small tomatoes, spraying clear water on the fruits of the control group, naturally airing, storing at 27 ℃, and counting the fruit rate and the weight loss rate after 20 days.
As can be seen from Table 4, the No. 6 preservative has a remarkable preservation effect on vegetables, the good fruit rate of green peppers is improved by 35%, and the water loss rate is reduced by 3.9%; the good fruit rate of the small tomatoes is improved by 27 percent, and the water loss rate is reduced by 5.6 percent.
Table 46 preservative effect
It can be seen from the comprehensive examples 1-7 that the natural active ingredient eurycolatone F with different concentrations and different plant essential oils can show excellent fresh-keeping effect by reasonable combination, and have good application value.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (8)
- Use of eurycolatone F for food preservation.
- Application of eurycolatone F in fruit and vegetable preservation.
- The application of eurycolatone F in preparing the fruit and vegetable preservative.
- 4. Use according to claim 2 or 3, wherein said fruits and vegetables include but are not limited to green pepper, tomato, cherry tomato, guava.
- 5. The plant source compound preservative is characterized by comprising eurycolatone F, plant essential oil, an emulsifier and water.
- 6. The plant-derived compound preservative according to claim 5, characterized by comprising the following components in parts by weight:eurycolactone F：5-30％；plant essential oil: 30-60 percent;emulsifier: 5 percent;water: 5 to 60 percent.
- 7. The plant-derived compound preservative according to claim 5, wherein the plant essential oil is extracted from at least one of guava leaves, tea leaves and mint leaves.
- 8. The plant-derived compound preservative according to claim 5, wherein the emulsifier comprises but is not limited to nanocellulose.
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| CN113841731A (en) * | 2021-09-15 | 2021-12-28 | 中国热带农业科学院南亚热带作物研究所 | Novel guava preservative and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841731A (en) * | 2021-09-15 | 2021-12-28 | 中国热带农业科学院南亚热带作物研究所 | Novel guava preservative and preparation method thereof |
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