CN114946940A - Composite plant preservative and preparation method and application thereof - Google Patents
Composite plant preservative and preparation method and application thereof Download PDFInfo
- Publication number
- CN114946940A CN114946940A CN202210641744.6A CN202210641744A CN114946940A CN 114946940 A CN114946940 A CN 114946940A CN 202210641744 A CN202210641744 A CN 202210641744A CN 114946940 A CN114946940 A CN 114946940A
- Authority
- CN
- China
- Prior art keywords
- parts
- extract
- strawberries
- composite plant
- plant preservative
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000003755 preservative agent Substances 0.000 title claims abstract description 63
- 230000002335 preservative effect Effects 0.000 title claims abstract description 62
- 239000002131 composite material Substances 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000220223 Fragaria Species 0.000 claims abstract description 98
- 239000000284 extract Substances 0.000 claims abstract description 57
- 235000021012 strawberries Nutrition 0.000 claims abstract description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 51
- 241000196324 Embryophyta Species 0.000 claims abstract description 47
- 235000003130 Arctium lappa Nutrition 0.000 claims abstract description 28
- 235000008078 Arctium minus Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 21
- 229920001661 Chitosan Polymers 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000020706 garlic extract Nutrition 0.000 claims abstract description 15
- 239000006000 Garlic extract Substances 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 45
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 45
- 241000208843 Arctium Species 0.000 claims description 27
- 238000005507 spraying Methods 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 23
- 241000219991 Lythraceae Species 0.000 claims description 20
- 238000004321 preservation Methods 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 9
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 239000004698 Polyethylene Substances 0.000 claims description 7
- 238000010790 dilution Methods 0.000 claims description 7
- 239000012895 dilution Substances 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- -1 polyethylene Polymers 0.000 claims description 7
- 229920000573 polyethylene Polymers 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 238000002390 rotary evaporation Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000003287 bathing Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000009920 food preservation Methods 0.000 abstract description 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 244000294611 Punica granatum Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 14
- 230000000694 effects Effects 0.000 description 8
- 244000005700 microbiome Species 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000003385 bacteriostatic effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000195940 Bryophyta Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920001213 Polysorbate 20 Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009778 extrusion testing Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 description 1
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002194 synthesizing effect Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
- A01N25/30—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests characterised by the surfactants
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
- A01N65/12—Asteraceae or Compositae [Aster or Sunflower family], e.g. daisy, pyrethrum, artichoke, lettuce, sunflower, wormwood or tarragon
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/40—Liliopsida [monocotyledons]
- A01N65/42—Aloeaceae [Aloe family] or Liliaceae [Lily family], e.g. aloe, veratrum, onion, garlic or chives
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01P—BIOCIDAL, PEST REPELLANT, PEST ATTRACTANT OR PLANT GROWTH REGULATORY ACTIVITY OF CHEMICAL COMPOUNDS OR PREPARATIONS
- A01P3/00—Fungicides
-
- 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
Abstract
The invention belongs to the technical field of food preservation, and particularly relates to a composite plant preservative, a preparation method and application thereof, wherein the composite plant preservative is prepared from the following raw materials in parts by weight: 4-6 parts of burdock extract, 8-12 parts of dried ballonflower extract, 5-8 parts of pomegranate leaf extract, 15-18 parts of garlic extract, 1-3 parts of chitosan, 1-3 parts of citric acid, 1-3 parts of emulsifier and 100 parts of water; the method is suitable for keeping strawberries fresh when the strawberries are on the market in large quantities, and reduces economic loss caused by rotten strawberries while maintaining the quality of the strawberries.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a composite plant preservative and a preparation method and application thereof.
Background
The strawberry is rich in nutrient components, contains fructose, sucrose, citric acid, malic acid, salicylic acid, amino acid, calcium, phosphorus, iron and other mineral substances, also contains various vitamins, particularly contains very rich vitamin C, 60 mg of vitamin C is contained in every 100 g of strawberry, carotene contained in the strawberry is an important substance for synthesizing vitamin A, has the effects of improving eyesight and nourishing liver, and the strawberry also contains pectin and rich dietary fibers, can help digestion and defecate smoothly, has fragrant and sweet taste, and is popular with people.
The strawberry is gathered and is listed on the market, if not in time selling the processing, cause a large amount of strawberries to pile up very easily, but the strawberry fruit surface is softer, through extrusion or water stain soaking after, the very easy rotten of surface pulp, difficult storage, therefore how to carry out timely fresh-keeping processing to the strawberry after gathering, is keeping the strawberry quality, reduces economic loss's key.
At present, the strawberry preservation method comprises the following steps: most commonly, the fresh-keeping time is short because the fresh-keeping is carried out directly after picking; in addition, the strawberry preservative is used for processing, but the components of the preservative mostly contain food additives, and the strawberry is soaked in the preservative, so that the additives can be soaked in the strawberry, and the strawberry is not easy to clean, and the quality of the strawberry is influenced; therefore, on the premise of maintaining the quality of the strawberries, the problem to be solved is to prolong the preservation time of the strawberries.
Disclosure of Invention
In order to solve the technical problems, the invention provides a composite plant preservative and a preparation method and application thereof.
The invention is realized by the following technical scheme.
The invention aims to provide a composite plant preservative, which consists of the following raw materials in parts by weight:
4-6 parts of burdock extract, 8-12 parts of dried ballonflower extract, 5-8 parts of pomegranate leaf extract, 15-18 parts of garlic extract, 1-3 parts of chitosan, 1-3 parts of citric acid, 1-3 parts of emulsifier and 100 parts of water.
Preferably, the preparation method of the burdock extract comprises the following steps:
cleaning fresh burdock, soaking the burdock in 1-2% citric acid solution, drying, crushing and sieving the burdock for later use;
soaking the treated burdock and 60-70% ethanol at normal temperature for 8-12 hours according to the solid-to-liquid ratio of 1 g: 10-30ml, then heating and refluxing for 1-2 hours, cooling to room temperature, filtering, and removing the solvent from the filtrate by rotary evaporation to obtain the burdock extract.
Preferably, the preparation method of the dried ballonflower extract comprises the following steps:
cleaning, drying and crushing the dried ballonflower to prepare dried ballonflower powder; mixing the dried moss powder with 60-80% of ethanol according to a solid-liquid ratio of 1 g: mixing 10-20ml, ultrasonic extracting at 300-400W for 20-30min, filtering, and removing solvent by rotary evaporation to obtain dried moss extract.
Preferably, the preparation method of the pomegranate leaf extract comprises the following steps:
cleaning, drying and crushing pomegranate leaves, and mixing the pomegranate leaves according to a solid-to-liquid ratio of 1 g: adding 10-30ml of water, carrying out water bath at 50-60 ℃ for 1-2h, filtering, and mixing filter residues according to a solid-to-liquid ratio of 1 g: adding 10-20ml water, water bathing at 50-60 deg.C for 0.5-1h, filtering, mixing the filtrates, and concentrating to 1-1.5g/ml to obtain folium Granati extract.
Preferably, the preparation method of the garlic extract comprises the following steps:
peeling and crushing garlic, and mixing the garlic with the garlic according to a solid-liquid ratio of 1: adding ethyl acetate into 10-20ml, reflux extracting at 70-80 deg.C for 5-6 hr to obtain extractive solution, and concentrating to 1-2g/ml to obtain Bulbus Allii extract.
The second purpose of the invention is to provide a preparation method of the composite plant preservative, which comprises the following steps:
s1, respectively weighing the following raw materials in parts by weight: 4-6 parts of burdock extract, 8-12 parts of dried ballonflower extract, 5-8 parts of pomegranate leaf extract, 15-18 parts of garlic extract, 1-3 parts of chitosan, 1-3 parts of citric acid, 1-3 parts of emulsifier and 100 parts of water;
s2, mixing the raw materials weighed in the S1, stirring, and placing at 30 ℃ to form a uniform solution, thereby obtaining the composite plant preservative.
The third purpose of the invention is to provide the application of the composite plant preservative in strawberry preservation, and the specific method is as follows:
before the strawberries are harvested, spraying the compound plant preservative diluted by water when the strawberries grow to be 6 mature, continuously spraying for 2-3 days, and picking the strawberries when the strawberries grow to be 8 mature; the dilution multiple of the composite plant preservative is 20-50 times;
spraying the composite plant preservative at 30 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 3-7 ℃ and the humidity of 80% -90%.
Compared with the prior art, the invention has the following beneficial effects:
the preservative is prepared by compounding plant extracts with a sterilization function, sterilization components are burdock extracts, dried ivy mosses extracts, pomegranate leaf extracts and garlic extracts, and the components are combined to have a strong sterilization effect, so that the preservative can prevent strawberries from rotting when being sprayed on the surfaces of the strawberries; in addition, tremella polysaccharide is added, and is used as an emulsifier, so that a uniform system can be formed in the system; the strawberry preservative is also added with chitosan and citric acid, the chitosan forms a solution in the aqueous solution by adding the citric acid, a layer of protective film is formed on the surface of the strawberry by a system at low temperature, the strawberry is isolated from the external environment, the protective film is coated on the outer side of the strawberry due to certain hardness, the effect of preventing extrusion can be achieved, and the strawberry can be prevented from being damaged due to mutual extrusion even though the strawberries are stacked and stored;
when in actual use, before the strawberry is gathered, six ripe, earlier with the preservative spraying of dilution, clear away the harmful microorganism on strawberry surface, later when picking, again with the preservative spraying on the strawberry surface, the harmful microorganism on strawberry surface is less this moment, the preservative can form the protecting film on the strawberry surface in the low temperature environment, with strawberry and external isolated, do not contain harmful microorganism in the protecting layer promptly, simultaneously prevent the invasion of microorganism to the strawberry in the external environment, make the strawberry avoid the erosion and rot of environmental microorganism, can prevent the evaporation of strawberry moisture simultaneously, thereby the effectual strawberry freshness date that has prolonged, the method is fresh-keeping when being fit for a large amount of marketings of strawberry, when keeping the strawberry quality, also reduced because of the economic loss that the strawberry rot caused.
Detailed Description
In order to make the technical solutions of the present invention better understood and enable those skilled in the art to practice the present invention, the following examples and data are provided for further illustration, but the examples are not intended to limit the present invention. The experimental methods and the detection methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
The preparation method of the burdock extract related in the following embodiments comprises the following steps:
cleaning fresh burdock, soaking with 1% citric acid solution, drying, pulverizing, and sieving;
soaking the treated burdock and 60% ethanol at normal temperature for 12 hours according to the solid-liquid ratio of 1g to 30ml, then heating and refluxing for 2 hours, cooling to room temperature, filtering, and removing the solvent from the filtrate by rotary evaporation to obtain the burdock extract.
The preparation method of the dried ballonflower extract comprises the following steps:
cleaning, drying and crushing the dried moss to prepare dried moss powder; mixing the dried moss powder with 80% of ethanol according to a solid-liquid ratio of 1 g: mixing 20ml, ultrasonic extracting at 400W for 30min, filtering, and rotary evaporating the filtrate to remove solvent to obtain dried moss extract.
The preparation method of the pomegranate leaf extract comprises the following steps:
cleaning, drying and crushing pomegranate leaves, and mixing the pomegranate leaves according to a solid-to-liquid ratio of 1 g: adding 10ml of water, carrying out water bath at 60 ℃ for 1h, filtering, and mixing filter residues according to a solid-to-liquid ratio of 1 g: adding water into 20ml, water bathing at 60 deg.C for 0.5 hr, filtering, mixing the filtrates, and concentrating to 1-1.5g/ml to obtain folium Granati extract.
The preparation method of the garlic extract comprises the following steps:
peeling and crushing garlic, and mixing the garlic with the garlic according to a solid-liquid ratio of 1: adding ethyl acetate into 20ml, reflux extracting at 70-80 deg.C for 5-6 hr to obtain extractive solution, and concentrating to 1-2g/ml to obtain Bulbus Allii extract.
The emulsifier in the examples below is tween 20.
Example 1
A composite plant preservative is composed of the following raw materials in parts by weight:
4 parts of burdock extract, 8 parts of dried ballonflower extract, 5 parts of pomegranate leaf extract, 15 parts of garlic extract, 1 part of chitosan, 1 part of citric acid, 1 part of emulsifier and 100 parts of water.
The preparation method of the composite plant preservative comprises the following steps:
s1, respectively weighing the following raw materials in parts by weight: 4 parts of burdock extract, 8 parts of dried ballonflower extract, 5 parts of pomegranate leaf extract, 15 parts of garlic extract, 1 part of chitosan, 1 part of citric acid, 1 part of emulsifier and 100 parts of water;
s2, mixing the raw materials weighed in the S1, stirring, and placing at 30 ℃ to form a uniform solution, thereby obtaining the composite plant preservative.
A strawberry preservation method comprises the following specific steps:
before the strawberries are harvested, spraying the diluted compound plant preservative when the strawberries grow to 6 ripens, continuously spraying for 2 days, and picking the strawberries when the strawberries grow to 8 ripens; the dilution multiple of the composite plant preservative is 20 times;
spraying the composite plant preservative at 30 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 3 ℃ and the humidity of 80%.
Example 2
A composite plant preservative is composed of the following raw materials in parts by weight:
6 parts of burdock extract, 12 parts of dried ballonflower extract, 8 parts of pomegranate leaf extract, 18 parts of garlic extract, 3 parts of chitosan, 1 part of citric acid, 3 parts of emulsifier and 100 parts of water.
The preparation method of the composite plant preservative comprises the following steps:
s1, respectively weighing the following raw materials in parts by weight: 6 parts of burdock extract, 12 parts of dried ballonflower extract, 8 parts of pomegranate leaf extract, 18 parts of garlic extract, 3 parts of chitosan, 1 part of citric acid, 3 parts of emulsifier and 100 parts of water;
s2, mixing the raw materials weighed in the S1, stirring, and placing at 30 ℃ to form a uniform solution, thereby obtaining the composite plant preservative.
A strawberry preservation method comprises the following specific steps:
before the strawberries are harvested, spraying the diluted compound plant preservative when the strawberries grow to 6 mature, continuously spraying for 2-3 days, and picking the strawberries when the strawberries grow to 8 mature; the dilution multiple of the composite plant preservative is 50 times;
spraying the composite plant preservative at 30 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with 7 ℃ and 80% of humidity.
Example 3
A composite plant preservative is composed of the following raw materials in parts by weight:
5 parts of burdock extract, 10 parts of dried ballonflower extract, 6 parts of pomegranate leaf extract, 16 parts of garlic extract, 2 parts of chitosan, 2 parts of citric acid, 2 parts of emulsifier and 100 parts of water.
The preparation method of the composite plant preservative comprises the following steps:
s1, respectively weighing the following raw materials in parts by weight: 5 parts of burdock extract, 10 parts of dried ballonflower extract, 6 parts of pomegranate leaf extract, 16 parts of garlic extract, 2 parts of citric acid, 2 parts of emulsifier and 100 parts of water;
s2, mixing and stirring the raw materials weighed in the S1, and placing the mixture at 30 ℃ to form a uniform solution, thereby preparing the composite plant preservative.
A strawberry preservation method comprises the following specific steps:
before the strawberries are harvested, spraying the diluted compound plant preservative when the strawberries grow to be 6 mature, continuously spraying for 2-3 days, and picking the strawberries when the strawberries grow to be 8 mature; the dilution multiple of the composite plant preservative is 30 times;
spraying the composite plant preservative at 30 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 4 ℃ and the humidity of 90%.
Comparative example 1
Directly refrigerating strawberry.
Comparative example 2
A composite plant preservative, the composition of which is the same as that of the embodiment 1;
a strawberry preservation method comprises the following specific steps:
spraying the composite plant preservative at 30 ℃ on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 3 ℃ and the humidity of 80%.
Comparative example 3
A composite plant preservative, the composition of which is the same as that of the embodiment 1;
a strawberry preservation method comprises the following specific steps:
before the strawberries are harvested, spraying the diluted compound plant preservative when the strawberries grow to 6 ripens, continuously spraying for 2 days, and picking the strawberries when the strawberries grow to 8 ripens; the dilution multiple of the composite plant preservative is 20 times;
spraying the composite plant preservative at 10 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 3 ℃ and the humidity of 80%.
In order to examine the effects of the preservatives prepared in the above examples and comparative examples, antibacterial tests were carried out as follows, and the results are shown in table 1:
TABLE 1 bacteriostatic effect of the antistaling agent prepared in the above example
As can be seen from the results in Table 1, the preservative prepared by the invention has a good bacteriostatic effect.
The following tests were performed on the freshness of strawberries, taking the start of decay of strawberry fruits as the freshness cut-off time, and the results are shown in table 2:
TABLE 2 shelf life of strawberries in the above examples and comparative examples
| Sample (I) | Fresh-keeping time (Tian) |
| Example 1 | 65 |
| Example 2 | 61 |
| Example 3 | 67 |
| Comparative example 1 | 9 |
| Comparative example 2 | 52 |
The strawberries after the freshness retaining treatment of example 1 and comparative example 3 were placed in a square box, the box was periodically shaken to cause squeezing collision between the strawberries, and after 2 weeks, the strawberry condition was observed, and the results are shown in table 3:
table 3 example 1 and comparative example 3 strawberry crush test data
| Sample (I) | Crushing breakage rate of strawberry |
| Example 1 | 12.5％ |
| Comparative example 3 | 30.4％ |
As can be seen from table 2, the harvested strawberries are directly refrigerated at low temperature and start to decay after 9 days of preservation, but the preservation method of the present invention greatly improves the preservation effect and can preserve at least 60 days, while the comparative example 2 does not carry out preservation treatment before harvesting, and the preservation period after harvesting is shorter than that of the present invention, which shows that the present invention adopts preservation before harvesting and preservation after harvesting, and the two steps are combined, so that the preservation effect is better. As can be seen from table 3, in comparative example 3, after the strawberries are picked and before the strawberries are refrigerated, when the preservative at 10 ℃ is sprayed, and in example 1, the preservative at 30 ℃ is sprayed, after the extrusion test, the strawberry in example 1 has lower extrusion damage than that in comparative example 3, because the spraying is carried out at 30 ℃, the chitosan in the preservative is in a solution state, and at the moment, the spraying is carried out, the preservative can be uniformly sprayed on the surfaces of the strawberries, and then, in the low-temperature refrigeration, the chitosan can form a uniform shell on the surfaces of the strawberries, and even if the strawberries are extruded, the effect of protecting the strawberries can also be achieved. In contrast, when the chitosan is sprayed at 10 ℃ in the comparative example 3, a uniform solution is not formed, the uniformity of the chitosan on the surfaces of the strawberries cannot be ensured in the spraying process, and the protection effect is poorer than that in the example 1.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, it is intended that such changes and modifications be included within the scope of the present invention as set forth in the appended claims and their equivalents.
Claims (8)
1. The composite plant preservative is characterized by comprising the following raw materials in parts by weight:
4-6 parts of burdock extract, 8-12 parts of dried ballonflower extract, 5-8 parts of pomegranate leaf extract, 15-18 parts of garlic extract, 1-3 parts of chitosan, 1-3 parts of citric acid, 1-3 parts of emulsifier and 100 parts of water.
2. The composite plant preservative and fresh-keeping agent as claimed in claim 1, wherein the burdock extract is prepared by the following method:
cleaning fresh burdock, soaking the burdock in 1-2% citric acid solution, drying, crushing and sieving the burdock for later use;
soaking the treated burdock and 60-70% ethanol at a solid-to-liquid ratio of 1 g: 10-30ml at normal temperature for 8-12 hours, heating and refluxing for 1-2 hours, cooling to room temperature, filtering, and removing the solvent from the filtrate by rotary evaporation to obtain the burdock extract.
3. The composite plant preservative and fresh-keeping agent as claimed in claim 1, wherein the dried ballonflower extract is prepared by the following method:
cleaning, drying and crushing the dried moss to prepare dried moss powder; mixing the dried moss powder with 60-80% of ethanol according to a solid-liquid ratio of 1 g: mixing 10-20ml, ultrasonic extracting at 300-400W for 20-30min, filtering, and removing solvent by rotary evaporation to obtain dried moss extract.
4. The composite plant preservative and fresh-keeping agent as claimed in claim 1, wherein the pomegranate leaf extract is prepared by the following method:
cleaning, drying and crushing pomegranate leaves, and mixing the pomegranate leaves according to a solid-to-liquid ratio of 1 g: adding 10-30ml of water, carrying out water bath at 50-60 ℃ for 1-2h, filtering, and mixing filter residues according to a solid-to-liquid ratio of 1 g: adding 10-20ml water, water bathing at 50-60 deg.C for 0.5-1h, filtering, mixing the filtrates, and concentrating to 1-1.5g/ml to obtain folium Granati extract.
5. The composite plant preservative according to claim 1, wherein the garlic extract is prepared by the following method:
peeling and crushing garlic, and mixing the garlic with the garlic according to a solid-liquid ratio of 1: adding ethyl acetate into 10-20ml, reflux extracting at 70-80 deg.C for 5-6 hr to obtain extractive solution, and concentrating to 1-2g/ml to obtain Bulbus Allii extract.
6. The preparation method of the composite plant preservative and fresh-keeping agent according to any one of claims 1 to 5, characterized by comprising the following steps:
s1, respectively weighing the following raw materials in parts by weight: 4-6 parts of burdock extract, 8-12 parts of dried ballonflower extract, 5-8 parts of pomegranate leaf extract, 15-18 parts of garlic extract, 1-3 parts of chitosan, 1-3 parts of citric acid, 1-3 parts of emulsifier and 100 parts of water;
s2, mixing the raw materials weighed in the S1, stirring, and placing at 30 ℃ to form a uniform solution, thereby obtaining the composite plant preservative.
7. The use of the composite plant preservative according to any one of claims 1 to 5 in the preservation of strawberries.
8. A strawberry preservation method is characterized by comprising the following steps:
before harvesting, when the strawberries grow to 6 ripeness, spraying the compound plant preservative as claimed in any one of claims 1 to 5 diluted by water, continuously spraying for 2 to 3 days, and when the strawberries grow to 8 ripeness, picking the strawberries; the dilution multiple of the composite plant preservative is 20-50 times;
spraying the composite plant preservative at 30 ℃ again on the picked strawberries, naturally airing, placing in a polyethylene film bag with air holes, and storing in an environment with the temperature of 3-7 ℃ and the humidity of 80% -90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210641744.6A CN114946940A (en) | 2022-06-08 | 2022-06-08 | Composite plant preservative and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210641744.6A CN114946940A (en) | 2022-06-08 | 2022-06-08 | Composite plant preservative and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114946940A true CN114946940A (en) | 2022-08-30 |
Family
ID=82961772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210641744.6A Withdrawn CN114946940A (en) | 2022-06-08 | 2022-06-08 | Composite plant preservative and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114946940A (en) |
-
2022
- 2022-06-08 CN CN202210641744.6A patent/CN114946940A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271142B (en) | preparation method of kiwi fruit preservative | |
| CN100455201C (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN104286159A (en) | Fresh keeping method for honey peach | |
| CN108094519B (en) | Grape antagonistic yeast composite biological preservative and preparation method and application thereof | |
| CN108576199A (en) | A kind of fresh-keeping compounding method of grape fruit picking | |
| CN112425647B (en) | Biological fresh-keeping method for fruits | |
| Meir et al. | Improvement of the keeping quality of mini-gladiolus spikes during prolonged storage by sucrose pulsing and modified atmosphere packaging | |
| CN108617757A (en) | A kind of preservation method of grape | |
| CN110839645A (en) | Yield-increasing plant growth regulator and application thereof | |
| JP2793583B1 (en) | Nitrate nitrogen concentration reducing agent | |
| CN110122562A (en) | A kind of sweet tea dragon bamboo shoots band shell living body composite fresh preservation technology | |
| CN111742932B (en) | Compound for improving pollination and fertilization abilities of litchi in flowering phase and application thereof | |
| CN114946940A (en) | Composite plant preservative and preparation method and application thereof | |
| CN107396654A (en) | A kind of processing method of crape myrtle seed | |
| CN105052896B (en) | The fresh bar antistaling agent of the stem of noble dendrobium, its preparation method and its application method | |
| CN113170817B (en) | Multi-effect comprehensive fresh-keeping method suitable for storing picked citrus fruits | |
| CN106615054B (en) | Comprehensive storage and preservation treatment method for Huangguan pears | |
| KR101074159B1 (en) | method for manufacturing dried persimmon using pine needle and Japanese apricot | |
| CN109965003B (en) | Antibacterial film-coating preservation method for shine skin papaya | |
| CN110959672A (en) | Huangguan pear preservative and preparation method thereof | |
| CN110547365A (en) | High-moisture bundling method for alfalfa hay | |
| CN112998103A (en) | Preparation method of honeysuckle and Chinese flowering crabapple tea | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| CN115005268B (en) | Composite antibacterial strawberry preservative solution and preparation method thereof | |
| CN104737667A (en) | Method for increasing germination rate of Korla fragrant pear hybrid seeds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20220830 |