CN112998064A - Preservative and preparation method thereof - Google Patents
Preservative and preparation method thereof Download PDFInfo
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- CN112998064A CN112998064A CN202110450734.XA CN202110450734A CN112998064A CN 112998064 A CN112998064 A CN 112998064A CN 202110450734 A CN202110450734 A CN 202110450734A CN 112998064 A CN112998064 A CN 112998064A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 64
- 230000002335 preservative effect Effects 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 58
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 47
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 47
- 241000018646 Pinus brutia Species 0.000 claims abstract description 47
- 239000000284 extract Substances 0.000 claims abstract description 29
- 241000218628 Ginkgo Species 0.000 claims abstract description 27
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 27
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 27
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 24
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 24
- 229920001661 Chitosan Polymers 0.000 claims abstract description 22
- RQFQJYYMBWVMQG-IXDPLRRUSA-N chitotriose Chemical compound O[C@@H]1[C@@H](N)[C@H](O)O[C@H](CO)[C@H]1O[C@H]1[C@H](N)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)N)[C@@H](CO)O1 RQFQJYYMBWVMQG-IXDPLRRUSA-N 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000009429 Ginkgo biloba extract Substances 0.000 claims abstract description 15
- 235000020230 cinnamon extract Nutrition 0.000 claims abstract description 15
- 239000002904 solvent Substances 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 69
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- 238000000605 extraction Methods 0.000 claims description 29
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000002791 soaking Methods 0.000 claims description 16
- 238000007873 sieving Methods 0.000 claims description 12
- 239000001569 carbon dioxide Substances 0.000 claims description 11
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 6
- 125000004122 cyclic group Chemical group 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 11
- 239000000463 material Substances 0.000 abstract description 8
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000035699 permeability Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 241000207199 Citrus Species 0.000 description 21
- 235000020971 citrus fruits Nutrition 0.000 description 21
- 230000000694 effects Effects 0.000 description 21
- 238000004321 preservation Methods 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000126 substance Substances 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 7
- 238000005286 illumination Methods 0.000 description 6
- 238000005470 impregnation Methods 0.000 description 6
- 244000000010 microbial pathogen Species 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 230000003115 biocidal effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000002035 prolonged effect Effects 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000018650 Pinus massoniana Species 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- -1 terpene compounds Chemical class 0.000 description 2
- 235000007586 terpenes Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000005638 Austrian pine Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 235000000228 Citrus myrtifolia Nutrition 0.000 description 1
- 241001672694 Citrus reticulata Species 0.000 description 1
- 235000016646 Citrus taiwanica Nutrition 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 235000008565 Pinus banksiana Nutrition 0.000 description 1
- 244000019397 Pinus jeffreyi Species 0.000 description 1
- 235000013264 Pinus jeffreyi Nutrition 0.000 description 1
- 240000007263 Pinus koraiensis Species 0.000 description 1
- 235000011615 Pinus koraiensis Nutrition 0.000 description 1
- 235000011609 Pinus massoniana Nutrition 0.000 description 1
- 235000008578 Pinus strobus Nutrition 0.000 description 1
- 235000011610 Pinus tabuliformis Nutrition 0.000 description 1
- 235000008585 Pinus thunbergii Nutrition 0.000 description 1
- 235000011611 Pinus yunnanensis Nutrition 0.000 description 1
- 241000018652 Pinus yunnanensis Species 0.000 description 1
- 235000014030 Podocarpus spicatus Nutrition 0.000 description 1
- 239000005842 Thiophanate-methyl Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- RIOXQFHNBCKOKP-UHFFFAOYSA-N benomyl Chemical compound C1=CC=C2N(C(=O)NCCCC)C(NC(=O)OC)=NC2=C1 RIOXQFHNBCKOKP-UHFFFAOYSA-N 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 description 1
- 238000006748 scratching Methods 0.000 description 1
- 230000002393 scratching effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- YFNCATAIYKQPOO-UHFFFAOYSA-N thiophanate Chemical compound CCOC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OCC YFNCATAIYKQPOO-UHFFFAOYSA-N 0.000 description 1
- QGHREAKMXXNCOA-UHFFFAOYSA-N thiophanate-methyl Chemical group COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC QGHREAKMXXNCOA-UHFFFAOYSA-N 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
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- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The application relates to the field of food preservation, and particularly discloses a preservative and a preparation method thereof. The preservative is prepared by preparing materials, extracting and mixing materials. The preservative comprises the following components in percentage by weight: 70-85 parts of pine needle extract, 5-20 parts of cinnamon extract, 3-10 parts of ginkgo leaf extract, 0.05-3 parts of chitosan and 79-122 parts of solvent. According to the application, free radicals can be effectively eliminated by combining the pine needle extracting solution with the ginkgo leaf extracting solution and the cinnamon extracting solution, the oxidation resistance is enhanced, the preservative has antibacterial and bacteriostatic effects, in addition, the preservative is combined with chitosan oligosaccharide and chitosan, the preservative has permeability and water resistance, the three extracting solutions have synergistic effects with the chitosan oligosaccharide and the chitosan, the respective antibacterial and bacteriostatic effects are enhanced, and the obtained preservative can obviously prolong the fresh-keeping date of oranges.
Description
Technical Field
The application relates to the field of food preservation, in particular to a preservative and a preparation method thereof.
Background
The citrus is taken as common edible fruit in the south of the Yangtze river and is one of the fruits with the largest yield in the world, the citrus is often transported to all parts of the country in large quantities for sale, and is easily infected by penicillium and green mold in the transportation process, so that the mildew and rot conditions occur, the freshness degree of the citrus is greatly influenced, and the mouthfeel of the citrus is greatly reduced. In order to prevent the citrus from mildewing and rotting, the citrus is usually required to be subjected to fresh-keeping treatment, so that the storage time of the citrus is prolonged, the citrus is prevented from mildewing, and the fresh mouthfeel of the citrus is maintained.
The decay of oranges caused by the infection of oranges by mold is one of the main diseases of oranges after being picked, and the pine needle preservation method is a traditional orange preservation method and mainly prevents the oranges from being damaged by the mold. The method is characterized in that citrus is stored in large quantities by adopting a pine needle fresh-keeping method in Hubei, Hunan, Jiangxi and other places, years of practice prove that pine needles used as a preservative can effectively control the rot of citrus, and particularly the control effect on green and green mildew of citrus is more remarkable.
Because the traditional pine needle preservation method directly covers dried pine needles on oranges for preservation, the demand for pine needles is large, the operation is complicated, and the preservation date is relatively short, so that the transportation cost and the storage cost are increased, and the large-area popularization and application are difficult. Therefore, more and more fruit growers adopt a method of coating or soaking preservatives (such as terbadol, benlate, thiophanate and thiophanate methyl and the like) to prevent the oranges from rotting and prolong the storage time of the oranges.
Although the preservative is simple to operate and can be used for storing oranges for a long time, the preservatives with broad-spectrum bactericidal effects are low in toxicity and have potential food safety hazards.
Disclosure of Invention
In order to solve the problem that the safety and the preservation effect of the existing orange preservative cannot be compatible, the application provides the preservative and the preparation method thereof, and the preservative with good preservation effect is prepared by a safe and environment-friendly formula.
In a first aspect, the application provides a preservative, which adopts the following technical scheme:
the preservative comprises the following raw materials in parts by weight:
70-85 parts of pine needle extracting solution, 5-20 parts of cinnamon extracting solution, 3-10 parts of ginkgo leaf extracting solution, 0.05-3 parts of chitosan and 79-122 parts of solvent.
According to the technical scheme, natural plant extracting solutions such as pine needle extracting solution, cinnamon extracting solution and ginkgo leaf extracting solution are used as main materials, chitosan and chitosan oligosaccharide are used as auxiliary materials to improve the capability of resisting germs on the surface of a fruit, the pine needle extracting solution, the ginkgo leaf extracting solution and the cinnamon extracting solution are adopted to jointly act, free radicals and natural antibacterial functions can be effectively eliminated, the inoxidizability and antibacterial property of the surface of the fruit are enhanced, the strong bactericidal effect is achieved, harmful larvae and microorganisms on the epidermis of the fruit can be effectively eliminated, citrus mildew is prevented, the three extracting solutions are mixed with easily degradable chitosan oligosaccharide and chitosan, and then the effects of antioxidation, antibacterial sterilization and plant immunity improvement are achieved to guarantee the prolonging of the preservation period in a multidirectional mode, so that the preservative which is safe, environment-friendly and good in preservation and.
Preferably, the preservative comprises the following raw materials in parts by weight: 75-80 parts of pine needle extract, 10-15 parts of cinnamon extract, 5-9 parts of ginkgo leaf extract, 0.5-1 part of chitosan and 94-109 parts of solvent.
Preferably, the molecular weight of the chitosan is 2 KDa-50 KDa, and the deacetylation degree of the chitosan is 80-95%.
By adopting the technical scheme, the preservative is used in the combination and weight part range, pine needle extract is taken as the main anti-oxidation property, cinnamon extract and ginkgo leaf extract are taken as the auxiliary materials, the plant resistance is enhanced by chitosan oligosaccharide and chitosan under the conditions of antibiosis and bacteriostasis, and the prepared preservative is safe and environment-friendly and has a good preservation effect.
In a second aspect, the application provides a preparation method of the preservative, which adopts the following technical scheme:
a preparation method of the preservative comprises the following steps:
adding chitosan oligosaccharide and chitosan into a solvent according to a proportion to obtain a mixed solution, and adding a pine needle extracting solution, a cinnamon extracting solution and a ginkgo leaf extracting solution into the mixed solution according to a proportion to prepare the chitosan oligosaccharide preservative.
By adopting the technical scheme, the preservative is prepared by mixing the pine needle extract, the cinnamon extract, the ginkgo leaf extract, the chitosan oligosaccharide and the chitosan, wherein the concentration of active ingredients of the extract is high, each component is safe and environment-friendly, harmful substances are not generated after mixing, the preparation process is simple in requirement, the method is easy to operate, and the prepared preservative is good in preservation effect.
Preferably, the solvent comprises one or more of citric acid, water and acetic acid.
Preferably, the preparation of the pine needle extract comprises the following preparation steps:
washing pine needles, drying, crushing, sieving, performing cyclic extraction by supercritical carbon dioxide under the conditions that the pressure is 20-25 MPa and the temperature is 20-30 ℃, and separating to obtain a pine needle extracting solution.
Preferably, the separation pressure is 6MPa to 10MPa, and the temperature is 30 ℃ to 40 ℃.
Preferably, the preparation of the cinnamon extracting solution comprises the following preparation steps:
cleaning cinnamon, drying, crushing, sieving, soaking in ethanol, filtering, concentrating the obtained filtrate to obtain a concentrated solution, circularly extracting filter residues by supercritical carbon dioxide under the conditions that the pressure is 30-40 MPa and the temperature is 40-50 ℃, separating to obtain an extracting solution, and combining the concentrated solution and the extracting solution to obtain a cinnamon extracting solution; wherein the concentration of the ethanol is 60-75% vol.
Preferably, the separation pressure is 8MPa to 12MPa, and the temperature is 20 ℃ to 30 ℃.
Preferably, the soaking time is 8-24 hours, and the weight part ratio of the ethanol to the cinnamon is 2-10: 1.
Preferably, the preparation of the ginkgo leaf extract comprises the following preparation steps:
cleaning folium Ginkgo, oven drying, pulverizing, sieving, soaking in hot water, filtering, collecting filtrate, soaking the residue in ethanol, filtering, mixing the filtrates, and concentrating to obtain folium Ginkgo extractive solution; wherein the concentration of the ethanol is 90-98% vol.
Preferably, the hot water temperature is 40-60 ℃, the weight part ratio of the hot water to the ginkgo leaves is 1-3: 1, and the weight part ratio of the ethanol to the ginkgo leaves is 5-8: 1.
Preferably, the supercritical carbon dioxide extraction time is 0.5-5 h respectively, and the supercritical carbon dioxide cyclic extraction times are 2-5 times respectively; the flow rates of the supercritical carbon dioxide are respectively 30-50L/h.
By adopting the technical scheme, the effective components in the pine needles, the cinnamon and the ginkgo leaves are respectively extracted by three different extraction methods to obtain the extracting solution with higher effective component content, wherein the extraction rate of the effective components is increased by circulating extraction, different solvents are adopted for impregnation according to different physicochemical properties of different extracting solutions, appropriate extraction process parameters are selected according to different substance differences, and the extracted, separated or concentrated extracting solution has higher effective component content under the extraction and impregnation parameter process conditions.
Preferably, the pine needles can be selected from one or more of Korean pine, black pine, Chinese pine, Yunnan pine and Chinese red pine.
By adopting the technical scheme, when the pine needles are selected from the above combinations, the contents of the components in the pine needle extracting solutions prepared from different kinds of pine needles are slightly different, but the main components are basically similar, and the contents of the effective components related to fresh keeping are as follows: the terpene compounds have small difference, so that the terpene compounds can be used for producing the preservative, and the preservative prepared by the method is not limited by regions.
Preferably, the drying temperature is 30-50 ℃; the aperture of the sieving screen is 10-100 meshes.
By adopting the technical scheme, the drying temperature is controlled in the range, the dryness of the raw materials can be increased, and the pollution of the raw materials by bacteria is reduced, so that the raw materials can be crushed and sieved subsequently. The sieving can simply control the uniform particle size of the materials, and avoid the influence of overlarge raw materials on the extraction rate.
In a third aspect, the application provides a use method of the preservative, which adopts the following technical scheme:
the use method of the preservative comprises the following steps:
cleaning the citrus peel, airing, irradiating for 1-12 h by illumination, spraying or soaking a preservative, and airing; the illumination adopts blue light or ultraviolet light; the blue light has a wavelength of 390-540 nm and an intensity of 35-45 [ mu ] mol/m2(ii) a The ultraviolet light has a wavelength of 100-280 nm and an energy density of 0.5-0.8 KJ/m2。
By adopting the technical scheme, the illumination with specific wavelength and intensity is adopted, the preservative is coated, partial pathogenic microorganisms, larvae and ova parasitized on the surface and inside of the oranges are eliminated in advance, the physiological activities of the harmful pathogenic microorganisms are inhibited, the root cause of the rotten and deterioration of the oranges is fundamentally inhibited, the pathogenic microorganisms on the surface are continuously inhibited, and the preservation period is effectively prolonged. The proper wavelength and illumination intensity can prevent the citrus from being ripened, avoid the variation of cells inside the citrus and ensure the food safety.
Preferably, the spraying amount is 0.5g of preservative per 100g of oranges; the concentration of the preservative used in the soaking process is 5-20% vol, the preservative is diluted by ethanol or 10% citric acid to obtain a preservative solution, and then the citrus is soaked in the diluted preservative solution.
By adopting the technology, the corresponding preservation effect can be greatly reduced when the consumption of the preservative is small, the preservation effect cannot be enhanced when the consumption is too large, the resource waste can be caused, and the residual preservative on the surface of the peel is too much and has odor, so that the experience feeling is influenced.
In summary, the present application has the following beneficial effects:
1. because this application adopts the extract of natural plant as the major ingredient, through pine needle extract, ginkgo leaf extract and cinnamon extract combined action, effectively clear away the free radical, strengthen the oxidation resistance on peel surface, utilize the antibiotic, the bactericidal ability of extract, effectively eliminate some larvae, ova and harmful microorganism on peel surface, keep fresh from many-sided aspects such as antibiotic, sterilization and anti-oxidant, in addition, add easy degradable chitosan oligosaccharide and chitosan as the auxiliary material, strengthen the peel resistance, do not add other anticorrosive antistaling agents, secondary pollution has effectively been avoided, the fresh-keeping time of ordinary antistaling agent is only 20 days effects, the fresh-keeping time that the antistaling agent that this application prepared reaches 30 more days, it is effectual to keep fresh, and safe environmental protection.
2. According to the application, the pine needle extracting solution, the ginkgo leaf extracting solution and the cinnamon extracting solution are preferably adopted to act together with chitosan and chitosan oligosaccharide, and the weight range of each component is preferably selected, so that the activity of organic matters in each extracting solution, chitosan oligosaccharide and chitosan can be effectively activated, and the prepared preservative has good permeability and water resistance; because the prepared extracting solution has high content of effective components and strong action effect, the components are mixed to have synergistic effect, and harmful larvae and harmful microorganisms on the surface of the fruit are removed, so that the oxidation resistance and the antibacterial property of the surface of the fruit are enhanced, the citrus is prevented from mildewing, the immunity of the fruit is improved, and the preservation effect of the prepared preservative is good in many aspects.
3. According to the application, the pine needle extracting solution, the cinnamon extracting solution and the ginkgo leaf extracting solution are directly mixed with the chitosan oligosaccharide and the chitosan, and the contents of active ingredients in the extracting solutions are higher, harmful substances cannot be generated after the components are mixed, and secondary pollution is avoided, so that the prepared preservative is simple in process, easy to operate, safe and environment-friendly.
4. In the application, preferably, according to different suitable extraction processes for different substances, three extraction processes are respectively adopted to prepare the pine needle extract, the cinnamon extract and the ginkgo leaf extract, and the pine needle extract, the cinnamon extract and the ginkgo leaf extract with high concentration and high content of active ingredients are obtained through extraction, separation, impregnation, concentration and the like.
5. Because the orange is subjected to fresh-keeping treatment by adopting the light wave radiation with proper wavelength and illumination intensity and the fresh-keeping agent, microbial pathogens, harmful larvae and ova are firstly cleaned from the root, most of pathogenic microorganisms, larvae and ova are killed, and then the pathogenic microorganisms are inhibited on the surface of the orange, so that the fresh-keeping time efficiency of the orange is greatly enhanced, the orange is prevented from being ripened, the inner cells of the orange are prevented from being mutated, and the safety of food is improved.
6. The application optimizes the spraying amount or the using concentration of the preservative, avoids resource waste, prevents secondary pollution, reduces the residual preservative on the surface of the peel, and provides a safe and effective using method of the preservative while ensuring the excellent preservation effect.
Detailed Description
The present application will be described in further detail with reference to examples. The special description is as follows: the following examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer, and the starting materials used in the following examples were obtained from ordinary commercial sources unless otherwise specified.
The chitosan oligosaccharide and chitosan used in the following examples and comparative examples were provided by Qingdao Biotech, Inc., and Wo citrus used was provided by Wuhan Wo citrus picking base.
The citric acid is a citric acid solution which is prepared by taking water as a solvent and has the mass concentration of 10%.
Preparation example
Preparation example 1
Preparation of pine needle extract
Cleaning 1kg of pine needles, drying at 30 ℃, crushing, sieving with a 10-mesh sieve, performing 2-time cyclic extraction for 5 hours under the conditions of supercritical carbon dioxide flow of 30L/h, extraction pressure of 20MPa and extraction temperature of 20 ℃, and then separating under the conditions of separation pressure of 6MPa and separation temperature of 30 ℃ to obtain the pine needle extract.
Preparation examples 2 to 5
The preparation examples 2 to 5 are different from the preparation example 1 in the preparation process parameters, and the specific parameters are shown in table 1.
TABLE 1
Preparation example 6
Preparation of cinnamon extract
Cleaning 1kg of cinnamon, drying at 40 ℃, crushing, sieving with a 20-mesh sieve, soaking with 2kg of ethanol (60% vol) for 24h, filtering, concentrating the obtained filtrate for 1h by adopting a rotary evaporator under the condition of 45 ℃ water bath to obtain a concentrated solution, performing 3 times of supercritical carbon dioxide cyclic extraction on filter residues for 3h under the conditions of 40 ℃ of supercritical carbon dioxide flow rate of 40L/h and 30MPa of pressure, then separating at 20 ℃ of separation pressure of 8MPa to obtain an extracting solution, and combining the concentrated solution and the extracting solution to obtain the cinnamon extracting solution.
Preparation examples 7 to 10
The difference between the preparation examples 7-10 and the preparation example 6 is that the process parameters, the material ratio and the concentration are different, and are specifically shown in table 2.
TABLE 2
Preparation example 11
Preparation of ginkgo leaf extract
Cleaning 1kg folium Ginkgo, oven drying at 40 deg.C, pulverizing, sieving with 20 mesh sieve, heating with water, adding sieved folium Ginkgo, soaking, filtering, collecting filtrate, soaking the residue with ethanol, filtering, mixing filtrates obtained by filtering twice, and concentrating the filtrate with rotary evaporator at 70 deg.C in water bath to obtain folium Ginkgo extract.
Preparation examples 12 to 13
The differences between the preparation examples 12-13 and the preparation example 11 are in the process parameters, as shown in Table 3.
TABLE 3
Examples
Example 1
A preparation method of the preservative comprises the following steps:
adding chitosan oligosaccharide and chitosan into 10% citric acid in proportion, dissolving completely to obtain mixed solution, and adding the pine needle extract prepared in preparation example 1, the cinnamon extract prepared in preparation example 6 and the ginkgo leaf extract prepared in preparation example 11 into the mixed solution in proportion to prepare the preservative.
Examples 2 to 6
Examples 2 to 6 differ from example 1 only in the weight of the components, as shown in Table 1.
Table 4 example component weight parameters
Example 7
Example 7 differs from example 5 only in that the pine needle extract used was prepared in preparation 2, the cinnamon extract used was prepared in preparation 7, and the ginkgo leaf extract used was prepared in preparation 12.
Example 8
Example 8 differs from example 5 only in that the pine needle extract used was prepared in preparation 3, the cinnamon extract used was prepared in preparation 8, and the ginkgo leaf extract used was prepared in preparation 13.
Example 9
Example 9 is different from example 8 in that the pine needle extract used was prepared in preparation example 4.
Example 10
Example 10 differs from example 8 in that the pine needle extract used was prepared as in preparation example 5.
Example 11
Example 11 differs from example 8 in that the cinnamon extract used was prepared for preparation example 9.
Example 12
Example 12 differs from example 8 in that the cinnamon extract used was prepared for preparation example 10.
Comparative example
Comparative example 1
The difference between the comparative example 1 and the example 8 is that the folium ginkgo extract is added into the antistaling agent instead of the pine needle extract with the same quantity.
Comparative example 2
The difference between the comparative example 2 and the example 8 is that the cinnamon extracting solution is replaced by the pine needle extracting solution with the same quantity and is added into the preservative.
Comparative example 3
The difference between the comparative example 3 and the example 8 is that ethanol is adopted for immersion extraction, and the specific steps are as follows: drying and sieving 1kg of folium Pini, 1kg of folium Ginkgo and 1kg of cortex Cinnamomi respectively, soaking in 3kg of ethanol (85% vol) at 35 deg.C for 3 days, filtering, collecting filtrate, and concentrating in water bath at 40 deg.C for 1 hr to obtain folium Pini extract, folium Ginkgo extract and cortex Cinnamomi extract, respectively.
Application example
Application example 1
Selecting 20 fresh Wo oranges without obvious scratches on the surfaces, cleaning the surface of the Wo oranges, airing, selecting the Wo oranges with the wavelength of 390nm and the intensity of 35 mu mol/m2Irradiating for 1 hour by blue light, adding 100g of the preservative prepared in the embodiment 1 into 900g of citric acid for dilution, soaking the irradiated Or for 1min, taking out and airing.
Application examples 2 to 7
Application examples 2 to 7 are different from application example 1 in the selected illumination conditions, as shown in table 5.
TABLE 5
Application example 8
The difference between the application example 8 and the application example 5 is that 14 groups of wok oranges (20 in each group, the treatment is the same as that of the application example 5) are prepared, the antistaling agents prepared in the examples 2 to 12 and the comparative examples 1 to 3 correspond to the 14 groups of wok oranges one by one, and the irradiated 14 groups of wok oranges are respectively soaked in the antistaling agents prepared in the examples 2 to 12 and the comparative examples 1 to 3.
Performance test
Detection method
The method comprises the steps of cleaning and airing 20 woolly oranges treated by application examples 1-8 as a blank control experiment group, placing the woolly oranges in a dry normal-temperature environment, scratching a scratch with the length of 1cm and the depth of 0.1cm on the top surface of the peel of each woolly orange by a nicking tool with the thickness of 0.1cm, and recording the number of the woolly oranges with soft surfaces and mildewed surfaces after the woolly oranges are stored for 10 days, 20 days and 30 days respectively, wherein the detection results are shown in the following tables 6-7.
TABLE 6 test results of application examples 1 to 7
Table 7 application example 8 test results
As can be seen by combining application examples 1-7 and table 6, the antistaling agent prepared by application examples 1-5 is used for refreshing oranges, and the number of soft collapse and mildew formation of oranges is far less than that of application examples 6-7. The decaying of the Wo oranges is accelerated due to the fact that the Wo oranges are ripened due to the fact that the radiation intensity is too strong in the application example 6, the irradiation sterilization is not thorough due to the fact that the energy density is too low in the application example 7, the effect is weakened, and the fresh-keeping effect is poor compared with that of the application examples 1-5.
By combining the examples 2 to 5, the example 6 and the table 7, it can be seen that the antistaling agents prepared in the examples 2 to 5 are used for refreshing oranges, and the number of oranges which are soft to collapse and mildewed is far less than that of the antistaling agent prepared in the example 6. The proportion of the three extracting solutions is destroyed in the embodiment 6, while the pine needle extracting solution is used as a main antioxidant fresh-keeping substance and the ginkgo leaf extracting solution and the cinnamon extracting solution are used as auxiliary substances to perform antibiosis and bacteriostasis, so that the fresh-keeping time of the citrus reticulata is prolonged, the excessive cinnamon extracting solution or ginkgo leaf extracting solution does not improve the fresh-keeping effect of the fresh-keeping agent, but destroys the proportion of the three extracting solutions, influences the synergistic effect and weakens the fresh-keeping effect.
As can be seen by combining examples 5, 7 and 8, examples 10 and 12 and Table 7, the antistaling agents prepared in examples 5, 7 and 8 are used for refreshing oranges, and the number of the oranges which have soft slough and mildew is far less than that of the antistaling agents prepared in examples 10 and 12. This is because the temperature or pressure for separation in examples 10 and 12 is not the optimum temperature and pressure for extraction of the effective substances, resulting in low content of effective components in the extract, high content of other extracted components, and poor preservation effect.
As can be seen by combining examples 5, 7 and 8, examples 9 and 11 and Table 7, the antistaling agents prepared in examples 5, 7 and 8 are used for refreshing oranges, and the number of the oranges which have soft rot and mildew is far less than that of examples 9 and 11. The reason is that in the examples 9 and 11, the extraction temperature or the extraction pressure is too high and exceeds the suitable extraction temperature or the suitable extraction pressure of the effective substances, so that the required effective substances are difficult to extract, and the concentration of the effective substances is relatively low.
It can be seen from the combination of examples 5, 7 and 8, comparative examples 1 to 2 and table 7 that the antistaling agents prepared in examples 5, 7 and 8 are used for refreshing oranges, and compared with the antistaling agents prepared in comparative examples 1 to 2, the antistaling agents prepared by adding one less plant extract obviously reduce the mildew and soft collapse number of oranges. The pine needle extract, the ginkgo leaf extract and the cinnamon extract in the preservative provided by the application are reasonably mixed, and chitosan oligosaccharide and chitosan are added to perform combined action, so that the antibacterial and preservation effects of the preservative are effectively enhanced, and particularly the number of soft collapse and mildew formation of the citrus aurantium in 30 days is far less than that of a comparative example.
According to the application, pine needle extracting solution is used as a main antioxidant fresh-keeping substance, ginkgo leaf extracting solution and cinnamon extracting solution are used as auxiliary substances, free radicals can be effectively eliminated, chitosan oligosaccharide and chitosan are matched to increase the permeability and water resistance of the fresh-keeping agent, so that the prepared fresh-keeping agent has the effects of resisting and inhibiting bacteria, improving the immunity of the orange surface, and effectively prolonging the fresh-keeping time of oranges. The components of the preservative are reasonably proportioned and mutually promoted, so that respective antibacterial and bacteriostatic effects are enhanced.
It can be seen from the combination of examples 5, 7 and 8, comparative example 3 and table 7 that the antistaling agents prepared by adopting different extraction processes according to different extraction solutions provided by examples 5, 7 and 8 can obviously reduce the mildew and soft collapse number of Or, particularly, the mildew and soft collapse number is far less than that of the comparative example in 30 days.
According to different extraction properties of different substances, the supercritical carbon dioxide fluid extraction, the ethanol impregnation and the hot water impregnation are respectively adopted to extract effective substances, and the extraction efficiency is higher than that of the extraction only by using one ethanol impregnation process, so that the time is shorter, the concentration of effective components in the extraction liquid obtained by circularly extracting the raw materials by using the supercritical carbon dioxide is high, the effect on the Wo citrus is better and remarkable, and the freshness preservation time is longer than that of the comparative example 3.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (10)
1. The preservative is characterized by comprising the following raw materials in parts by weight: 70-85 parts of pine needle extracting solution, 5-20 parts of cinnamon extracting solution, 3-10 parts of ginkgo leaf extracting solution, 0.05-3 parts of chitosan and 79-122 parts of solvent.
2. The preservative according to claim 1, characterized by comprising the following raw materials in parts by weight: 75-80 parts of pine needle extract, 10-15 parts of cinnamon extract, 5-9 parts of ginkgo leaf extract, 0.5-1 part of chitosan oligosaccharide and 94-109 parts of solvent.
3. The method for preparing an antistaling agent according to claim 1 or 2, comprising the steps of:
adding chitosan oligosaccharide and chitosan into a solvent according to a proportion to obtain a mixed solution, and adding a pine needle extracting solution, a cinnamon extracting solution and a ginkgo leaf extracting solution into the mixed solution according to a proportion to prepare the chitosan oligosaccharide preservative.
4. The preparation method of the preservative according to claim 3, wherein the preparation of the pine needle extract comprises the following preparation steps:
washing pine needles, drying, crushing, sieving, performing cyclic extraction by supercritical carbon dioxide under the conditions that the pressure is 20-25 MPa and the temperature is 20-30 ℃, and separating to obtain a pine needle extracting solution.
5. The preparation method of the preservative according to claim 4, wherein the separation pressure is 6MPa to 10MPa, and the temperature is 30 ℃ to 40 ℃.
6. The preparation method of the preservative according to claim 3, wherein the preparation of the cinnamon extracting solution comprises the following preparation steps:
cleaning cinnamon, drying, crushing, sieving, soaking in ethanol, filtering, concentrating the obtained filtrate to obtain a concentrated solution, circularly extracting filter residues by supercritical carbon dioxide under the conditions that the pressure is 30-40 MPa and the temperature is 40-50 ℃, separating to obtain an extracting solution, and combining the concentrated solution and the extracting solution to obtain the cinnamon extracting solution.
7. The preparation method of the preservative according to claim 6, wherein the separation pressure is 8MPa to 12MPa, and the temperature is 20 ℃ to 30 ℃.
8. The preparation method of the preservative according to claim 6, wherein the soaking time is 8-24 hours, and the weight part ratio of ethanol to cinnamon is 2-10: 1.
9. The preparation method of the preservative according to claim 3, wherein the preparation of the ginkgo leaf extract comprises the following preparation steps:
cleaning folium Ginkgo, oven drying, pulverizing, sieving, soaking in hot water, filtering, collecting filtrate, soaking the residue in ethanol, filtering, mixing the filtrates, and concentrating to obtain folium Ginkgo extract.
10. The preparation method of the preservative according to claim 9, wherein the temperature of hot water is 40-60 ℃, the weight part ratio of the hot water to the ginkgo leaves is 1-3: 1, and the weight part ratio of ethanol to the ginkgo leaves is 5-8: 1.
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