CN114375990A - Composite preservative loaded with carbon quantum dots, preparation method and application of composite preservative in preservation of fresh-cut fruits and vegetables - Google Patents
Composite preservative loaded with carbon quantum dots, preparation method and application of composite preservative in preservation of fresh-cut fruits and vegetables Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
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- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a composite preservative loaded with carbon quantum dots, a preparation method and application thereof in preservation of fresh-cut fruits and vegetables. The composite preservative comprises 2.5-4.5% of carrot carbon quantum dots, 1-2% of wheat gluten, 1-1.5% of chitosan, 1-3% of ascorbic acid, 2-3% of glycerol, 3-5% of absolute ethyl alcohol and the balance of acetic acid buffer solution. According to the invention, the carbon quantum dots prepared from the kitchen garbage are added into the preservative, and due to the antibacterial advantage of the carbon quantum dots and the synergistic sterilization of the carbon quantum dots and the chitosan, the preservation of the fresh-cut fruits and vegetables is realized, and meanwhile, the kitchen garbage is converted into new resources through proper treatment and processing, so that the recycling of the resources is realized. The preparation method is simple, the raw materials are easy to obtain, and the preparation method is nontoxic, harmless and pollution-free to the environment. The prepared composite preservative has good effects in the aspects of browning prevention, water retention, sterilization, rot prevention and the like, has a comprehensive effect, prolongs the shelf life and has a good preservation effect.
Description
Technical Field
The invention relates to a composite preservative loaded with carbon quantum dots, a preparation method and application thereof in preservation of fresh-cut fruits and vegetables, belonging to the field of food processing.
Background
With the improvement of living standard and the change of living mode and consumption concept, the fresh-cut fruits and vegetables are popular with consumers due to the convenience, but the fresh-cut fruits and vegetables are easy to generate the problems of cell tissue browning, nutrient loss, texture softening, water loss, microorganism infection and the like after being processed. The film-coating fresh-keeping method is a common fresh-keeping method, and is characterized in that a layer of film is coated on the surfaces of fruits and vegetables to play a role in reducing water loss, inhibiting or slowing respiration and simultaneously prevent pathogenic microorganisms from infecting so as to prolong the freshness of the fruits and vegetables. The common materials for preparing the film coating agent at present comprise polysaccharides such as chitosan, konjac glucomannan and the like, proteins such as wheat gluten protein, soybean protein isolate and the like, the materials are usually compounded with citric acid or ascorbic acid and the like, and the materials are coated on the surfaces of fruits and vegetables by adopting a soaking, spraying and coating mode to form edible composite films for keeping the fruits and vegetables fresh. With the improvement of living standard of people, higher requirements on food safety are also put forward. Therefore, the development of a safe, efficient and degradable preservative has become a research hotspot in recent years.
Chitosan and its derivatives have various characteristics of good hygroscopicity, film-forming property, air permeability, biocompatibility, easy biodegradation and the like, but the mechanical property, oxidation resistance and the like of a pure chitosan coating film after film formation are not ideal, and the application range of the chitosan coating film is greatly limited, so the chitosan-based composite coating film gradually becomes a research hotspot.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a composite preservative loaded with carbon quantum dots, a preparation method and application thereof in fresh-keeping of fresh-cut fruits and vegetables.
In order to achieve the purpose, the invention adopts the technical scheme that:
a composite preservative loaded with carbon quantum dots comprises the following raw materials in percentage by weight: 2.5 to 4.5 percent of carrot carbon quantum dots, 1 to 2 percent of wheat gluten, 1 to 1.5 percent of chitosan, 1 to 3 percent of ascorbic acid, 2 to 3 percent of glycerol, 3 to 5 percent of absolute ethyl alcohol and the balance of acetic acid buffer solution.
The chitosan is food-grade, has the average molecular weight of 150-500 KDa, and comprises the following components in percentage by weight, the deacetylation degree is greater than 90%, the water content is 8.0%, and the ash content is 0.7%.
The wheat gluten is food grade, and the mass content of protein is 82%.
The acetic acid in the acetic acid buffer solution is food grade, and the concentration of the acetic acid is 100 mmol/L.
The preparation method of the composite preservative comprises the following steps:
(1) weighing the raw materials according to the proportion;
(2) dissolving a chitosan sample in 100mmol/L acetic acid buffer solution, slowly stirring for 3h at room temperature, and putting into a refrigerator for hydration for 12h to obtain a chitosan solution A;
(2) adding wheat gluten into the solution A, fully stirring for 15-20 min, adding absolute ethyl alcohol, stirring at 70-80 ℃ for 10-15 min to fully dissolve the wheat gluten, and then adding glycerol to obtain a solution B;
(3) adding carrot carbon quantum dots and ascorbic acid solution into the solution B, and stirring at 30-40 deg.C for 20-40 min.
The preparation method of the carrot carbon quantum dots comprises the following steps: cutting carrots into blocks, adding deionized water for pulping to obtain pulp, wherein the ratio of the carrots to the deionized water is 1 g: 5 mL; pouring the slurry into a hydrothermal reaction kettle, then putting the hydrothermal reaction kettle into a muffle furnace for heating, reacting for 6 hours at 180 ℃, cooling to room temperature after the reaction is finished, and centrifuging for 25 minutes at the rotating speed of 7500 r/min; filtering the supernatant with 0.22 μm filter membrane, and vacuum drying the filtrate at 58-62 deg.C for 23-25 h.
The carrot is kitchen leftover carrot.
The application method of the composite preservative comprises the steps of immersing fresh-cut fruits and vegetables in the composite preservative for 2-5 min, taking out, naturally airing, and refrigerating for storage.
The composite preservative is applied to the preservation of fresh-cut fruits and vegetables.
The invention has the beneficial effects that:
the invention utilizes the excellent film forming property of the wheat gluten and the chitosan, and the formed film can effectively isolate the air, thereby avoiding the oxidative browning of the damaged surface of the fresh-cut fruits and vegetables and the reproduction of microorganisms. Wherein, the gluten has stronger water resistance after film forming, and can make up for the defect of poor water resistance of chitosan film forming. The wheat protein has the advantages of wide source, low price, reproducibility, good biodegradability and biocompatibility and the like. Therefore, the preservative has better comprehensive performances of moisture resistance, mechanics, film forming property, biodegradability and the like by compounding the chitosan/the glutelin.
In order to better improve the oxidation resistance and the antibacterial performance of the composite preservative, a carbon quantum dot is added into the chitosan/glutelin complexing agent. Carbon quantum dots are carbon nanoparticles with a size of less than 10nm, which, unlike conventional semiconductor quantum dots, do not cause environmental, health and biotoxicity problems. The carbon quantum dots have high specific surface area and the surfaces are rich in various functional groups (such as carboxyl, hydroxyl, carbonyl and the like), so that the surface functionalization is easy to realize, and the carbon quantum dots show obvious advantages in the aspect of antibiosis. In addition, the raw materials are rich, and the preparation method is simple.
The carrot carbon quantum dots are applied to the composite preservative for the first time, and the diameter of the nano particles of the carrot carbon quantum dots prepared by the method is 2.58-3.24 nm, so that the carrot carbon quantum dots accord with the characteristics of a nano bacteriostatic agent. Because the surface of the carbon quantum dot contains rich oxygen-containing functional groups, such as carboxyl, hydroxyl, carbonyl and the like, the functional groups have good hydrophilicity, can penetrate through the cell wall of bacteria to enter thalli, block the respiratory system of the bacteria, and can achieve good bacteriostatic and bactericidal effects. According to the invention, chitosan is added in the preservative, and the synergistic sterilization effect of carbon quantum dots in carrot carbon quantum dots and chitosan is utilized, so that the harm of pathogenic bacteria microorganisms can be better prevented, and the occurrence of rot can be prevented.
The invention utilizes the excellent biological activity function of the carbon quantum dots, simultaneously is assisted by ascorbic acid and glycerol, and is combined with chitosan and glutelin. The composite preservative prepared by the method has the advantages that the comprehensive effects of browning prevention, water retention, sterilization, rot prevention and the like are enhanced by utilizing the characteristics of oxidation resistance of ascorbic acid, water retention of glycerol and the like, the shelf life is prolonged, and a good preservation effect is achieved. Thereby obtaining the composite preservative with mechanical property and air permeability superior to that of single chitosan.
The carrot used for preparing the carrot carbon quantum dot is prepared by selecting the kitchen waste carrot (namely edible carrot leftovers) and converting the kitchen waste carrot into a new resource through treatment and processing, so that the resource is recycled. The preparation method of the carbon quantum dot-loaded composite preservative is simple, the raw materials are easy to obtain, and the preservative is non-toxic, harmless and pollution-free to the environment.
Drawings
FIG. 1 is a particle size distribution diagram of carrot carbon quantum dots obtained in example 1.
Detailed Description
The following examples further illustrate the embodiments of the present invention in detail.
Example 1
A composite preservative loaded with carbon quantum dots comprises the following components in percentage by weight: 3% of carrot carbon quantum dots, 2% of wheat gluten, 1% of chitosan, 2% of ascorbic acid, 2% of glycerol, 5% of absolute ethyl alcohol and the balance of acetic acid buffer solution with the concentration of 100 mmol/L.
Wherein the chitosan, the wheat gluten and the acetic acid are all food grade. The chitosan has the average molecular weight of 150-500 KDa, and the deacetylation degree is greater than 90%, the water content is 8.0%, and the ash content is 0.7% by mass percentage. The mass content of protein in the wheat gluten was 82%. The concentration of acetic acid in the acetic acid buffer solution was 100 mmol/L.
The preparation method of the carrot carbon quantum dots comprises the following steps: cutting 30g of kitchen carrot into blocks, adding 150mL of deionized water, and pulping to obtain pulp; pouring the slurry into a hydrothermal reaction kettle, then putting the reaction kettle into a muffle furnace, reacting for 6 hours at 180 ℃, cooling to room temperature after the reaction is finished, and centrifuging for 25 minutes at the rotating speed of 7500 r/min; collecting supernatant, filtering with 0.22 μm filter membrane, and vacuum drying at 58-62 deg.C for 23-25 hr. The diameter of the obtained carrot carbon quantum dot nano particles is measured to be between 2.58 nm and 3.24nm (as shown in figure 1), and the carrot carbon quantum dot nano particles accord with the characteristics of a nano bacteriostatic agent.
The preparation method of the compound preservative comprises the following steps:
(1) weighing the raw materials according to the proportion;
(2) accurately weighing 2g of chitosan sample, dissolving in 170g of acetic acid buffer solution with the concentration of 100mmol/L, stirring gently for 3 hours at room temperature (20 ℃), putting in a refrigerator for hydration overnight (12 hours) to obtain chitosan solution A;
(2) adding 4g of wheat gluten into the solution A, fully stirring for 20min, adding 10g of absolute ethyl alcohol, stirring at 75 ℃ for 10min-15min to fully dissolve the wheat gluten, and then adding 4g of glycerol to obtain a solution B;
(3) 6g of carrot carbon quantum dots and 4g of ascorbic acid are added into the solution B, and the mixture is stirred for 20min to 40min at the temperature of 30 ℃ to 40 ℃ to obtain the composite preservative (CDs-WP-CS).
The using method comprises the following steps: immersing the fresh-cut fruits and vegetables in the compound antistaling agent for 2-5 min, taking out and naturally airing, and refrigerating and storing the fresh-cut fruits and vegetables.
Example 2
A composite preservative loaded with carbon quantum dots comprises the following raw materials in percentage by weight: 4% of carrot carbon quantum dots, 1.5% of wheat gluten, 1% of chitosan, 2% of ascorbic acid, 3% of glycerol, 5% of absolute ethyl alcohol and the balance of acetic acid buffer solution with the concentration of 100 mmol/L.
Wherein the chitosan, the wheat gluten and the acetic acid are all food grade.
The preparation method of the compound preservative and the carrot carbon quantum dots is the same as that of the embodiment 1.
Example 3
A composite preservative loaded with carbon quantum dots comprises the following raw materials in percentage by weight: 2.5% of carrot carbon quantum dots, 2% of wheat gluten, 1% of chitosan, 2% of ascorbic acid, 2% of glycerol, 4% of absolute ethyl alcohol and the balance of acetic acid buffer solution with the concentration of 100 mmol/L.
Wherein the chitosan, the wheat gluten and the acetic acid are all food grade.
The preparation method of the compound preservative and the carrot carbon quantum dots is the same as that of the embodiment 1.
Application example 1 application of composite preservative in preservation of fresh-cut cucumbers
The composite preservative (CDs-WP-CS) obtained in example 1 is used as an experimental group 1, the composite preservative (WP-CS) without carrot carbon quantum dots is used as an experimental group 2 (the difference from the composite preservative in example 1 is only that carrot carbon quantum dots are not added, and the rest is the same), and distilled water is used as a blank control group.
Selecting 1kg of fresh cucumber with uniform size, consistent maturity, no damage and no diseases and pests, cleaning the cucumber with deionized water, air drying, cutting into 5mm thick slices, dividing into 3 groups, each group weighing 300 g. Respectively putting the fresh-cut cucumber slices into the prepared experimental group 1(CDs-WP-CS), experimental group 2(WP-CS) and blank control group (distilled water), soaking for 2min, taking out, naturally drying, putting into a freshness protection bag, refrigerating at 4 ℃, and performing storage and freshness protection experiments. The results are shown in tables 1 and 2.
TABLE 1 influence of different preservatives on weight loss ratio (%) of fresh-cut cucumber slices
Note: weight loss rate (original weight-current weight)/original weight × 100%, original weight: original weight at refrigeration; now, the method comprises the following steps: weight after storage.
TABLE 2 Effect of different preservatives on the soluble sugar content (%) of fresh-cut cucumber slices
Note: the content of soluble sugar is measured by a handheld Abel refractometer; the soluble sugar content at 0d storage time is the data measured together before the treatment of the three experimental groups.
(1) As can be seen from Table 1, the weight loss rate of the fresh-cut cucumber slices gradually increases with the extension of the storage time; the weight loss ratio of the fresh-cut cucumber slices treated by the CDs-WP-CS composite preservative is smaller than that of the fresh-cut cucumber slices treated by the WP-CS composite preservative and distilled water; after being stored for 16 days, the weight loss rates of the CDs-WP-CS and the WP-CS treated by the composite antistaling agent are respectively 13.1 percent and 17.3 percent, and are obviously lower than the weight loss rate of a blank control group (distilled water) which is 22.8 percent. As the carbon quantum dots contain rich oxygen-containing functional groups, the degree of crystallization of the surface of the edible film coating formed by the preservative is improved, so that the preservative has a good barrier, the permeability of water vapor and the like is reduced, the respiration and transpiration of the fresh-cut cucumber are weakened, and the weight loss rate is reduced.
(2) As can be seen from table 2, the soluble sugar content of the fresh-cut cucumber decreases with increasing storage time. During storage, the soluble sugar content of the fresh-cut cucumbers treated by the CDs-WP-CS composite preservative is always higher than that of the fresh-cut cucumbers treated by the WP-CS composite preservative, wherein the soluble sugar content of the fresh-cut cucumbers treated by the CDs-WP-CS composite preservative has the most gradual reduction trend. After being stored for 16 days, the soluble sugar content of the fresh-cut cucumbers treated by the CDs-WP-CS is 22.8 percent higher than that of the blank control group, the soluble sugar content of the fresh-cut cucumbers treated by the WP-CS is 14.4 percent higher than that of the blank control group, and the soluble sugar content of the fresh-cut cucumbers treated by the CDs-WP-CS is 7.4 percent higher than that of the WP-CS treatment group. The fact shows that the preservative added with the carbon quantum dots can slow down the reduction of soluble sugar, and the carbon quantum dots have good biocompatibility, so that a film of the preservative has good barrier property, thereby reducing the gas exchange between the surface of the fresh-cut cucumber and the outside and reducing the consumption of metabolism on the soluble sugar.
Application example 2 application of composite preservative in preservation of fresh-cut apples
The composite preservative (CDs-WP-CS) obtained in example 1 is used as an experimental group 3, the composite preservative (WP-CS) without carrot carbon quantum dots is used as an experimental group 4 (the difference from the composite preservative in example 1 is only that carrot carbon quantum dots are not added, and the rest is the same), and distilled water is used as a blank control group.
1kg of apples which are free of plant diseases and insect pests, have uniform damage and fruit shape, and are consistent in color and maturity are selected. Cleaning apple with deionized water, air drying, peeling, and cutting into lcm3The cubes of (4) were divided into 3 groups, each weighing 300 g. Respectively putting the fresh cut apple blocks into a prepared experimental group 3(CDs-WP-CS), an experimental group 4(WP-CS) and a blank control group (distilled water), soaking for 2min, taking out, naturally drying, putting into a fresh-keeping bag, refrigerating at 4 ℃, and performing storage and fresh-keeping experiments. The results are shown in tables 3 and 4.
TABLE 3 influence of different antistaling agents on sensory index of fresh-cut apples after 10 days of storage
TABLE 4 Effect of different preservatives on the browning level of fresh-cut apples
Note: the brown degree determination method comprises the following steps: taking 20g of a sample to be detected, adding 40mL of deionized water, crushing the sample in a homogenizer, centrifuging apple pulp for 20min at 4000r/min, directly using the supernatant for measuring a light absorption value (the higher the light absorption value is, the more serious the color change degree of the sample is), and using distilled water as a blank control; the browning level with a storage time of 0d was the data measured together before the treatment of three experimental groups.
(1) As can be seen from Table 3, after the fresh-cut apples are stored for 10 days, the fresh-keeping effects of the experimental groups 3 and 4 are better than those of the blank control group and the CDs-WP-CS preservative has the best fresh-keeping effect and has edible value through comparison of indexes such as color, flavor and taste of the fresh-cut apples. Because the carbon quantum dots containing rich functional groups have good biocompatibility, the carbon quantum dots are added into a complexing agent formed by chitosan and glutelin to improve the performance of the preservative film, and oxygen is isolated from the fresh cut surfaces to a certain extent, so that enzymatic browning reaction is weakened, and the browning condition after the CDs-WP-CS preservative treatment is lighter. In addition, the chitosan can inhibit the activities of fruit softening related enzymes such as pectinesterase, polygalacturonase, cellulase and the like, so that the experiment groups 3 and 4 delay the occurrence of fruit softening relative to the blank group.
(2) Browning of fruits is a pathological reaction caused by the oxidation of polyphenol substrates by polyphenol oxidases and peroxidases. As can be seen from Table 4, the browning degree of the fresh-cut apples in each treatment group is gradually increased along with the extension of the storage time, when the fresh-cut apples are stored for 10 days, the preservation effect of the experiment groups 3 and 4 is better than that of the blank control group, the browning degree of the CDs-WP-CS preservative treatment group is the lowest, the browning degree of the blank control group is increased by 7.302, the browning degree of the WP-CS preservative treatment group is increased by 4.963, and the browning degree of the CDs-WP-CS preservative treatment group is only increased by 2.971.
Application example 3 application of composite preservative in preservation of fresh-cut carrots
The composite antistaling agent (CDs-WP-CS) obtained in example 1 is taken as an experimental group 5, the composite antistaling agent (WP-CS) without carrot carbon quantum dots is taken as an experimental group 6 (the difference with the composite antistaling agent in example 1 is only that the carrot carbon quantum dots are not added, and the rest is the same), and distilled water is taken as a blank control group.
1kg of carrots which are free from diseases, insect pests, damage and uniform in fruit shape and size are selected. The carrot is cleaned by deionized water and dried in the air, then is cut into 5mm slices, each group is divided into 3 groups, each group weighs 300g, the fresh-cut carrot slices are respectively put into the prepared experimental group 5(CDs-WP-CS), the experimental group 6(WP-CS) and a blank control group (distilled water) to be soaked for 2min, and after being fished out and dried in the air naturally, the fresh-keeping slices are put into a fresh-keeping bag and refrigerated at 4 ℃ for storage and fresh-keeping experiments. The results are shown in tables 5 and 6.
TABLE 5 influence of different preservatives on weight loss ratio (%) of fresh-cut carrot slices
TABLE 6 Effect of different antistaling agent treatments on vitamin C content (mg/g) of fresh-cut carrots
Note: vitamin C content with a storage time of 0d was measured together before the treatment of three experimental groups.
(1) As can be seen from Table 5, the weight loss rate of fresh-cut carrots gradually increases with the extension of the storage time; the weight loss rate of the fresh slices treated by the CDs-WP-CS composite preservative is smaller than that of the fresh slices treated by the WP-CS composite preservative and a control group; when the composite preservative is stored for 16 days, the weight loss rates of the treated CDs-WP-CS and the treated WP-CS are respectively 10.8% and 11.9%, and are obviously lower than those of a blank control group (12.8%). As the carbon quantum dots contain rich oxygen-containing functional groups, the degree of crystallization of the surface of the edible film coating formed by the preservative is improved, so that the preservative has a good barrier, the permeability of water vapor and the like is reduced, the respiration and transpiration of the fresh-cut carrots are weakened, the moisture is not easy to lose, and the weight loss rate is reduced.
(2) The content of vitamin C is an important index for reflecting the storage quality of fresh-cut carrot slices, and the vitamin C is easily oxidized in the storage process to cause loss. As can be seen from Table 6, in the storage process, the vitamin C content of each group of fresh-cut carrot slices is reduced along with the time, the vitamin C content of the fresh-cut carrot slices of the blank control group is always lower than that of the fresh-cut carrot slices of the experiment groups 5 and 6, and the reduction of the vitamin C content of the fresh-cut carrot slices treated by the CDs-WP-CS preservative is most gradual. When the carrot slices are stored for 16 days, the vitamin C content of the fresh-cut carrot slices of the blank control group, the experiment group 5 and the experiment group 6 is respectively reduced by 50.4 percent, 27.0 percent and 34.8 percent, and the fact that the preservative added with the carbon quantum dots can slow down the reduction of the vitamin C content can be seen. Therefore, the chitosan/wheat protein composite membrane loaded with the carbon quantum dots has a good protection effect on the vitamin C content of the fresh-cut carrot slices. The carbon quantum dots can enhance the barrier effect of the edible film, reduce the oxygen content on the surface of the fresh-cut cucumber and reduce the oxidation of the vitamin C, thereby reducing the loss of the vitamin C.
Claims (9)
1. The composite preservative loaded with the carbon quantum dots is characterized by comprising the following raw materials in percentage by weight: 2.5 to 4.5 percent of carrot carbon quantum dots, 1 to 2 percent of wheat gluten, 1 to 1.5 percent of chitosan, 1 to 3 percent of ascorbic acid, 2 to 3 percent of glycerol, 3 to 5 percent of absolute ethyl alcohol and the balance of acetic acid buffer solution.
2. The compound preservative of claim 1, wherein the chitosan is food grade, has an average molecular weight of 150-500 KDa, and comprises, by weight, more than 90% of deacetylation degree, 8.0% of water and 0.7% of ash.
3. The composite preservative according to claim 1, wherein the vital wheat gluten is food grade and the protein content is 82% by mass.
4. The compound preservative of claim 1, wherein the acetic acid in the acetic acid buffer solution is food grade and the concentration of acetic acid is 100 mmol/L.
5. The preparation method of the composite preservative according to claim 1, characterized by comprising the following steps:
(1) weighing the raw materials according to the proportion;
(2) dissolving a chitosan sample in 100mmol/L acetic acid buffer solution, slowly stirring for 3h at room temperature, and putting into a refrigerator for hydration for 12h to obtain a chitosan solution A;
(2) adding wheat gluten into the solution A, fully stirring for 15-20 min, adding absolute ethyl alcohol, stirring at 70-80 ℃ for 10-15 min to fully dissolve the wheat gluten, and then adding glycerol to obtain a solution B;
(3) adding carrot carbon quantum dots and ascorbic acid solution into the solution B, and stirring at 30-40 deg.C for 20-40 min.
6. The preparation method of claim 5, wherein the carrot carbon quantum dots are prepared by the following steps: cutting carrots into blocks, adding deionized water for pulping to obtain pulp, wherein the ratio of the carrots to the deionized water is 1 g: 5 mL; pouring the slurry into a hydrothermal reaction kettle, then putting the hydrothermal reaction kettle into a muffle furnace for heating, reacting for 6 hours at 180 ℃, cooling to room temperature after the reaction is finished, and centrifuging for 25 minutes at the rotating speed of 7500 r/min; filtering the supernatant with 0.22 μm filter membrane, and vacuum drying the filtrate at 58-62 deg.C for 23-25 h.
7. The method according to claim 6, wherein the carrot is a kitchen carrot.
8. The use method of the compound preservative according to claim 1, characterized in that the fresh-cut fruits and vegetables are immersed in the compound preservative for 2min to 5min, taken out, naturally dried, and then refrigerated for storage.
9. The use of the composite antistaling agent of claim 1 in fresh-keeping of fresh-cut fruits and vegetables.
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