CN114747614B - 一种果蔬生物安全保鲜纸及其制备方法 - Google Patents
一种果蔬生物安全保鲜纸及其制备方法 Download PDFInfo
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Abstract
本发明属于果蔬保鲜领域，具体涉及一种果蔬生物安全保鲜纸及其制备方法，该保鲜纸由普通包装纸涂布保鲜防腐溶液制备而成，制备方法主要包括以下步骤：在室温无菌条件下，将生物明胶、海藻糖、甘油及抑菌蛋白质A0A0W0DGA0按一定比例混合均匀后，将保鲜防腐溶液浸泡或涂布于普通包装纸上，低温烘干或晾干后包被于果蔬外部，便可应用于储运期间及货架期果蔬的保鲜。明胶具有成膜性好、可降解、无毒性的特点，故采用明胶作为保鲜防腐溶液成膜基质，同时添加海藻糖，以维持蛋白质分子的稳定性，将保鲜防腐溶液涂布于普通包装纸上，使其不仅有效延长了抑菌蛋白的持效期，并且无化学污染，绿色安全。经试验分析，该保鲜纸对果蔬采后腐烂有明显抑制效果。
Description
技术领域
本发明涉及一种果蔬生物安全保鲜纸及其制备方法，属于食品保鲜技术与包装用品技术领域，具体涉及一种蔬果保鲜纸。
背景技术
目前预防果蔬采后病害的主要方式是使用化学杀菌剂或进行冷藏，化学杀菌剂效果虽好但可能会影响果蔬食用的安全性从而危害人体健康，还可能对环境造成污染，而且可能会刺激病原菌产生抗逆性。冷藏只能延缓果蔬采后腐烂，但不能阻止病原菌的侵染。
生防菌生及其衍生物凭借其抗菌活性强、安全无毒、热稳定性强、可降解、作用范围广等特点，正逐步用于果蔬的防腐保鲜中。
发明内容
为了将抑菌蛋白A0A0W0DGA0通过载体用于果蔬防腐保鲜，本发明提供了一种果蔬生物安全保鲜纸的制备与保鲜方法。
本保鲜纸的膜基质采用生物来源，成膜性好，可降解无毒性的明胶，补充海藻糖不仅可以改进单一明胶膜发硬的缺点，同时海藻糖对蛋白质的稳定性有良好的保护作用，以生物明胶和海藻糖为成膜材料载体，添加抑菌蛋白A0A0W0DGA0成分，对果蔬采后病原菌的生长繁殖有明显抑制效果，同时采用包装纸涂膜的方法，可以实现抑菌蛋白A0A0W0DGA0持效缓释的作用。本发明采用如下技术方案：
保鲜液组成配比：
1.(1)保鲜液配制：分别配制4％～20％海藻糖水溶液和8％～20％生物明胶水溶液，50℃加热溶解后，将海藻糖水溶液与生物明胶水溶液按1∶1比混合，并冷却至室温。加入甘油和抑菌蛋白质A0A0W0DGA0，使甘油终含量为1％～2.5％，抑菌蛋白A0A0W0DGA0终含量为2％，充分搅拌均匀。
(2)保鲜液配方：2％～10％海藻糖、4％～10％生物明胶、1％～2.5％甘油、2％抑菌蛋白质A0A0W0DGA0，余量水。
2.保鲜纸的制备：首先，将果蔬用的包装软纸置于超净工作台进行紫外辐照杀菌；然后将其置于上述混合好的保鲜浸泡液中浸泡一段时间后取出并晾干或低温烘干，或者将保鲜液涂布于包装纸一侧后晾干或低温烘干，制成生物安全保鲜纸。
所述保鲜纸制备是在室温无菌操作条件下进行的。辐照时间为30min。采用浸泡法制备时浸泡时间为5min。涂布和涂布法制备时间不限。
3.本发明提供上述果蔬生物安全保鲜纸在果蔬保鲜中的应用，使用时包被于果蔬表面。
本发明有益的效果是：
1.本发明在制备防腐保鲜纸时利用果蔬用的包装软纸作为载体，成本易得且低廉，并且制作方法简单，透光性弱。
2.本发明制备的保鲜纸与普通的PVC保鲜袋不同，该保鲜纸透气性强，能够保持果蔬的正常呼吸作用，对保持果蔬的生理品质有良好的作用。
3.本发明的保鲜纸不同于有安全隐患的农药类防腐剂，并且添加的均为食品级试剂或生物制品，其主要抑菌成分是蛋白类物质，安全性高。
具体实施方式
实例1
(1)保鲜液配制：分别配制4％～20％海藻糖水溶液和8％～20％生物明胶水溶液，50℃加热溶解后，将海藻糖水溶液与生物明胶水溶液按1∶1比混合，并冷却至室温。加入甘油和抑菌蛋白质A0A0W0DGA0，使甘油终含量为1％～2.5％，抑菌蛋白A0A0W0DGA0终含量为2％，充分搅拌均匀。
(2)保鲜液配方：2％～10％海藻糖、4％～10％生物明胶、1％～2.5％甘油、2％抑菌蛋白质A0A0W0DGA0，余量水。
(3)保鲜纸的制备：将果蔬包装纸置于步骤(1)混合好的保鲜浸泡液中浸泡5min后取出晾干或低温烘干，制成生物防腐保鲜纸。
(4)将田间采收的葡萄经挑选分级后，将保鲜纸包被于上述葡萄后置于普通纸箱中，后将纸箱转移至4℃冷库中下贮存，其问保持冷库内相对湿度为85％。
实例2
葡萄活体接种病原菌的抑菌保鲜测定试验
将保鲜纸和普通包装纸剪成直径为1cm圆片，采用活体伤口接种法贴附于接种处，测定保鲜纸对葡萄灰霉病的抑制作用，取表面经用2％(v/v)次氯酸钠进行消毒并经无菌水冲洗晾干的葡萄果实，在赤道处用打孔器打孔(直径6mm，深5mm)，每孔中接入10μL107CFU/mL灰霉病孢子悬液后将保鲜纸圆片贴附于伤口表面，贮存于4℃冷库中，其间保持冷库内相对湿度为85％，以未涂布保鲜液的普通包装纸为对照处理，5天后观察保鲜情况。每组处理10个果实，试验重复三次。
发病率(％)＝(发病果实数/总果实数)×100
实验结果见表1
表1保鲜纸对葡萄贮藏期病害的抑制结果测定
从表1可以看出，本发明实例1制备的保鲜纸处理接种病原菌的葡萄后，空白对照组全部发病，而以保鲜纸处理的伤口发病率明显低于对照组。说明本发明的保鲜纸可以解决贮藏过程中葡萄果实腐烂问题。
最后应说明的是：以上实施例仅用以说明本发明的技术方案，而非对其限制；尽管参照前述实施例对本发明进行了详细的说明，本领域的普通技术人员应当理解：其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换；而这些修改或者替换，并不使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
本发明的范围意在由权利要求书及其等同形式所限定。
Claims (4)
1.一种果蔬生物安全保鲜液，其特征在于，包括以下质量百分比的组分：2％～10％海藻糖、4％～10％生物明胶、1％～2.5％甘油、2％抑菌蛋白质A0A0W0DGA0，余量水；
抑菌蛋白质A0A0W0DGA0的氨基酸序列为：Met Ala Ile Ile Asp Tyr Leu Pro ValIle Gly Glu Gln Gly Lys SerPhe Phe Asp Glu Gln Leu Ile Asp Leu Cys Met ThrLeu Leu Trp AspPro Val Tyr Ala Ile Arg。
2.根据权利要求1所述的果蔬生物安全保鲜液的制备方法，其特征在于以下步骤：
首先，分别配制4％～20％海藻糖水溶液和8％～20％生物明胶水溶液，50℃加热溶解后，将海藻糖水溶液与生物明胶水溶液按1∶1比混合，并冷却至室温；然后，加入甘油和抑菌蛋白质A0A0W0DGA0，使甘油终含量为1％～2.5％，抑菌蛋白A0A0W0DGA0终含量为2％，充分搅拌均匀。
3.一种果蔬生物安全保鲜纸，其特征在于，包括果蔬普通包装纸以及权利要求1所述的果蔬生物安全保鲜液；所述的包装纸使用紫外灯辐照杀菌30min后，将果蔬普通包装纸置于果蔬生物安全保鲜液中浸泡5min，取出通风晾干后即得。
4.根据权利要求3所述的果蔬生物安全保鲜纸，其特征在于，包括果蔬包装软纸以及权利要求1所述的保鲜液；所述的果蔬包装软纸使用紫外灯辐照杀菌30min后，将保鲜液均匀涂布于果蔬包装纸一侧，在通风处晾干即得。
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