CN117099922A - Method for promoting fruits to enrich functional amino acid and application thereof - Google Patents
Method for promoting fruits to enrich functional amino acid and application thereof Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 31
- 150000001413 amino acids Chemical class 0.000 title claims abstract description 25
- 230000001737 promoting effect Effects 0.000 title claims abstract description 17
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 82
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 42
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 40
- 230000005686 electrostatic field Effects 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 244000183278 Nephelium litchi Species 0.000 claims description 33
- 238000001816 cooling Methods 0.000 claims description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 11
- 229920000915 polyvinyl chloride Polymers 0.000 claims description 8
- 239000004800 polyvinyl chloride Substances 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229920002197 Sodium polyaspartate Polymers 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 239000003761 preservation solution Substances 0.000 claims description 3
- 240000001008 Dimocarpus longan Species 0.000 claims description 2
- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
- 230000001338 necrotic effect Effects 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000004071 biological effect Effects 0.000 abstract description 2
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- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
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- 230000000052 comparative effect Effects 0.000 description 13
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- 239000000243 solution Substances 0.000 description 12
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- 102000008214 Glutamate decarboxylase Human genes 0.000 description 10
- 108091022930 Glutamate decarboxylase Proteins 0.000 description 10
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 10
- 241000196324 Embryophyta Species 0.000 description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 9
- 235000013922 glutamic acid Nutrition 0.000 description 8
- 239000004220 glutamic acid Substances 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 102000003929 Transaminases Human genes 0.000 description 5
- 108090000340 Transaminases Proteins 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 235000013569 fruit product Nutrition 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 230000017074 necrotic cell death Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920000805 Polyaspartic acid Polymers 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000002503 metabolic effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108010064470 polyaspartate Proteins 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010021143 Hypoxia Diseases 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 230000001086 cytosolic effect Effects 0.000 description 1
- 238000006114 decarboxylation reaction Methods 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008642 heat stress Effects 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- BOPGDPNILDQYTO-NNYOXOHSSA-N nicotinamide-adenine dinucleotide Chemical compound C1=CCC(C(=O)N)=CN1[C@H]1[C@H](O)[C@H](O)[C@@H](COP(O)(=O)OP(O)(=O)OC[C@@H]2[C@H]([C@@H](O)[C@@H](O2)N2C3=NC=NC(N)=C3N=C2)O)O1 BOPGDPNILDQYTO-NNYOXOHSSA-N 0.000 description 1
- 229930027945 nicotinamide-adenine dinucleotide Natural products 0.000 description 1
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- 238000011105 stabilization Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/14—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
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The application discloses a method for promoting enrichment of functional amino acid in fruits, which belongs to the technical field of food processing, has simple process, can be industrially popularized on a large scale, can effectively retain most of nutrient substances under the action of an electrostatic field under the low-temperature condition after split charging and packaging by fresh-keeping precooling, promotes the formation of functional free amino acid, comprises gamma-aminobutyric acid, is applied to processing fresh fruits, improves the nutritive value of the fruits, has a health-care function, and can be used as a preparation source of functional amino acid with biological activity in food grade.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a method for promoting fruits to enrich functional amino acids and application thereof.
Background
The current standard requirements of people on living standard are higher and higher, fresh and nutritional foods have better market prospects, but the fresh-keeping period of many fruits is short, the time span from picking to transportation, and the like is long, the respiration of plants is easy to consume nutrients contained in fruits and vegetables, the taste and the taste of the taste are affected, the nutrition value is not as good as that of picking, but the plants have many nutrients including free amino acids with biological activity, the foods have good health-care effect on human bodies, such as gamma-aminobutyric acid is taken as a characteristic active ingredient, the foods have physiological activities of reducing blood pressure, reducing blood sugar, calming and relieving pain, promoting sleep, improving brain functions and the like, the content in the plants is very high, the vegetables can be eaten through the taste, such as litchi, the fresh-keeping period of the litchi is short, but the rich gamma-aminobutyric acid accounts for about 30% of the total amino acid component, and the content can reach 60-130 mg/100g FW, and the foods as plant source foods or the natural source gamma-aminobutyric acid has wide application prospect.
The existing method for enriching the plant gamma-aminobutyric acid mainly utilizes various environmental pressures to enable the plant to generate stress reaction, and generates more gamma-aminobutyric acid to improve stress resistance of the plant, and generally comprises drought, hypoxia, heat stress and other methods, but part of the methods are extremely easy to damage sensory quality of fruits, such as salt stress, acid treatment and the like.
Disclosure of Invention
In view of the above, the present application aims to provide a method for promoting enrichment of functional amino acids in fruits and application thereof.
The technical content of the application is as follows:
the application provides a method for promoting fruits to enrich functional amino acid, which comprises the following steps:
s1, removing necrotic and damaged fruits, and carrying out fresh-keeping precooling treatment;
s2, packaging the fruits subjected to the fresh-keeping and pre-cooling treatment in batches;
s3, placing the packed fruits under the ice temperature condition and treating the fruits by using a low-voltage electrostatic field.
Further, the functional amino acid includes gamma-aminobutyric acid.
In further research, the preservation pre-cooling treatment is to spray a preservation solution after the fruits are irradiated by ultraviolet rays, and then pre-cool the fruits, wherein the cold storage temperature is 4-10 ℃ and the cold storage time is 2-6 h.
Further researched, the fresh-keeping solution is an aqueous solution containing 10-16% of sodium polyaspartate and 6-10% of sodium bicarbonate.
The selected fresh-keeping liquid has simple and effective components, is a sodium bicarbonate and polyaspartic acid solution, has strong chemical activity, can react with various active substances, can decompose to generate carbon dioxide, can inhibit the respiration of fruits, and has certain peculiar smell removal and fresh-keeping effects; polyaspartic acid is natural, can sterilize, is decomposed into water and carbon dioxide, and has moisturizing and antioxidant effects.
Further researched, the packaging in batches is to use a perforated polyvinyl chloride fresh-keeping packaging bag when fruits are packaged in batches, the thickness of the packaging bag is 0.03mm, and the perforation diameter is 16 meshes.
Further, the low-voltage electrostatic field in step S3 has an input voltage of 220V (AC) and a frequency of 50Hz.
Further studied, the output voltage of the low-voltage electrostatic field is 2500V, and the current is 0.2mA.
Further, the treatment temperature under the ice temperature condition described in the step S3 is 0+ -1deg.C, and the treatment time is 0-15 days.
The application also provides application of the method for promoting the enrichment of functional amino acids in fresh-keeping and improving the quality of fruits, wherein the fruits comprise litchi and longan.
The beneficial effects are that:
the method provided by the application has simple process, can be industrially popularized on a large scale, ensures that fruits have higher freshness and durability through fresh-keeping precooling and fresh-keeping treatment, are not easy to generate peculiar smell and skin oxidation, are not easy to damage in a low-temperature environment, are packaged again and packaged, and can effectively prolong the retention time of most of nutrient substances by using an electrostatic field under the ice-temperature condition, and inhibit invertase activity through the low-temperature and the electrostatic field so as to enrich various functional free amino acids including gamma-aminobutyric acid;
the method is applied to processing the preserved fruit products, so that the nutrition value of the preserved fruit products is improved, the preserved fruit products have a health care function, and the preserved fruit products can be used as a preparation source of food-grade bioactive amino acids.
Drawings
FIG. 1 is a line graph showing the effect of various embodiments on the gamma-aminobutyric acid content of litchi pulp;
FIG. 2 is a line graph showing the effect of the glutamic acid decarboxylase content of litchi pulp in various embodiments;
FIG. 3 is a line graph showing the effect of various embodiments on the glutamate decarboxylase activity of litchi pulp;
FIG. 4 is a line graph showing the effect of various embodiments on the activity of gamma-aminobutyric acid transaminase in pulp of litchi.
Detailed Description
The application is described in further detail below with reference to specific embodiments and the accompanying drawings, it being understood that these embodiments are only for the purpose of illustrating the application and not for the purpose of limiting the same, and that various modifications of the application, which are equivalent to those skilled in the art, will fall within the scope of the appended claims after reading the present application.
All materials and reagents of the application are materials and reagents of the conventional market unless specified otherwise.
Example 1
A method for promoting litchi to enrich gamma-aminobutyric acid, which comprises the following steps:
s1, removing necrosis and damage of litchi, and carrying out fresh-keeping and pre-cooling treatment, wherein the litchi is sprayed with a fresh-keeping solution, pre-cooling is carried out, the refrigerating temperature is 4 ℃, the refrigerating time is 2 hours, and the fresh-keeping solution is an aqueous solution containing 10% by mass of sodium polyaspartate and 6% by mass of sodium bicarbonate;
s2, packaging the litchis subjected to the preservation pre-cooling treatment in batches, wherein a perforated polyvinyl chloride preservation packaging bag is used when the litchis are packaged in batches, the thickness of the perforated polyvinyl chloride preservation packaging bag is 0.03mm, and the perforation diameter is 16 meshes;
s3, the packed litchi is placed at the treatment temperature of minus 1 ℃ and the treatment time of 15 days under the ice temperature condition and is treated by a low-voltage electrostatic field, wherein the input voltage of a generator of the low-voltage electrostatic field is 220V (AC), the frequency is 50Hz, the output voltage is 2500V, and the current is 0.2mA.
Example 2
A method of enriching gamma-aminobutyric acid comprising the steps of:
s1, removing necrosis and damaged litchis, and carrying out fresh-keeping and precooling treatment: spraying a fresh-keeping solution of litchi, pre-cooling, wherein the cold-keeping temperature is 10 ℃, the cold-keeping time is 6 hours, and the fresh-keeping solution is an aqueous solution containing sodium polyaspartate with the mass concentration of 16% and sodium bicarbonate with the mass concentration of 10%;
s2, packaging the litchis subjected to the preservation pre-cooling treatment in batches, wherein a perforated polyvinyl chloride preservation packaging bag is used when the litchis are packaged in batches, the thickness of the perforated polyvinyl chloride preservation packaging bag is 0.03mm, and the perforation diameter is 16 meshes;
s3, the packed litchi is placed under the ice temperature condition that the treatment temperature is 1 ℃ and the treatment time is 15 days, and is treated by a low-voltage electrostatic field, wherein the input voltage of a generator of the low-voltage electrostatic field is 220V (AC), the frequency is 50Hz, the output voltage is 2500V, and the current is 0.2mA.
Example 3
A method of enriching gamma-aminobutyric acid comprising the steps of:
s1, removing necrosis and damaged litchis, and carrying out fresh-keeping and precooling treatment: spraying a fresh-keeping solution of litchi, pre-cooling, wherein the cold storage temperature is 8 ℃, the cold storage time is 4 hours, and the fresh-keeping solution is sodium bicarbonate solution with the mass concentration of 8%;
s2, packaging the litchis subjected to the preservation pre-cooling treatment in batches, wherein a perforated polyvinyl chloride preservation packaging bag is used when the litchis are packaged in batches, the thickness of the perforated polyvinyl chloride preservation packaging bag is 0.03mm, and the perforation diameter is 16 meshes;
s3, the packed litchi is placed under the ice temperature condition that the treatment temperature is 0 ℃ and the treatment time is 15 days, and is treated by a low-voltage electrostatic field, wherein the input voltage of a generator of the low-voltage electrostatic field is 220V (AC), the frequency is 50Hz, the output voltage is 2500V, and the current is 0.2mA.
Comparative example 1
Comparative example 1 differs from example 1 in that comparative example 1 does not employ a fresh-keeping pre-cooling treatment, and other conditions are unchanged.
Comparative example 2
Comparative example 2 is different from example 1 in that the low voltage electrostatic field treatment was not employed in step S3 in comparative example 2, and a high voltage pulse electric field was used instead, the high voltage pulse electric field having a strength of 18kv/cm, a frequency of 150hz, and a pulse width of 100 mus.
Comparative example 3
Comparative example 3 is different from example 1 in that only the low temperature treatment was employed in step S3 in comparative example 3.
1. Determination of gamma-aminobutyric acid content by methods of examples and comparative examples
According to the methods of examples 1, 2 and 3, fresh litchis of the same variety and batch were selected and stored fresh at the same time, and the content of gamma-aminobutyric acid in litchi pulp was tested.
The test results are shown in Table 1.
TABLE 1 results of measurement of gamma-aminobutyric acid content
| Test group | Gamma-aminobutyric acid content (mg/g FW) |
| Example 1 | 1.7 |
| Example 2 | 1.2 |
| Example 3 | 1.4 |
| Comparative example 1 | 1.0 |
| Comparative example 2 | 0.6 |
| Comparative example 3 | 0.8 |
As can be seen from the results in Table 1, the examples show remarkable effect of enriching gamma-aminobutyric acid in litchi pulp and higher content of gamma-aminobutyric acid by fresh-keeping pre-cooling and synergistic treatment under low temperature conditions and electrostatic field effect.
2. Example method effects on amino acid content and amino acid enzyme Activity
Fresh litchis of the same variety and batch were selected and stored fresh at the same time, and samples were taken periodically during storage, and analyzed for gamma-aminobutyric acid and glutamic acid content and glutamate decarboxylase (GAD) and gamma-aminobutyric acid aminotransferase (GABA-T) activity according to the methods of examples 1, 2 and 3.
1. Influence on the gamma-aminobutyric acid content of litchi pulp.
As shown in fig. 1, the gamma-aminobutyric acid content of each group increases rapidly in the early stage of treatment, reaches a peak value on the 6 th day, and then starts to decrease, which may be related to the gradual adversity environment of litchi; the content of example 1 is far higher than that of other treatment groups in the whole treatment time, and the content reaches 2.03mg/g FW on the 6 th day, and the content is respectively improved by 2.05 times, 1.27 times and 1.12 times compared with fresh litchi, examples 2 and 3 (on the 6 th day). This is probably due to the nature of the gamma-aminobutyric acid enrichment process being stress reactions of plants in a stress environment, example 1 applying an electrostatic field on the basis of-1 ℃ treatment, a stronger stress environment resulting in an increased gamma-aminobutyric acid enrichment, whereas examples 2 and 3 suffer from lower stress intensity than example 1, and have a pulp gamma-aminobutyric acid content enrichment lower than example 1.
2. Influence on the glutamic acid (Glu) content
As shown in fig. 2, glutamic acid as a precursor of gamma-aminobutyric acid can be directly decarboxylated to gamma-aminobutyric acid. Under the stress condition, the glutamic acid content gradually increases in the early treatment stage, so as to synthesize a large amount of glutamic acid to be converted into gamma-aminobutyric acid, and ensure that pulp can maintain normal life metabolic activity under the stress environment; the anabolism of gamma-aminobutyric acid is enhanced in the later stage of treatment, which results in gradual rise or stabilization of glutamic acid, and the glutamic acid content in example 1 is maintained at a higher level than in other examples, and the conversion of high gamma-aminobutyric acid content to more glutamic acid generates a large amount of energy to supply energy for other metabolic activities.
3. Effect of various embodiments on glutamate decarboxylase (GAD) Activity
As shown in fig. 3, GABA branch is the main pathway of synthesizing gamma-aminobutyric acid in plants, and glutamate decarboxylase is the key enzyme of GABA branch and is responsible for catalyzing the conversion of glutamate decarboxylation into gamma-aminobutyric acid. In FIG. 3, the glutamate decarboxylase activity of each group tended to increase and then decrease, with examples 1 and 3 slightly increasing at day 12. The glutamate decarboxylase of example 1 maintains higher activity during the treatment period, and the experiment 3 times, because the electrostatic field and the ice temperature treatment at minus 1 ℃ are combined to stimulate the litchi to generate stronger stress reaction, the cytoplasmic Ca is caused 2+ Rapidly increases to form Ca 2+ the/CaM complex activates glutamate decarboxylase.
4. Effect of the various embodiments on gamma-aminobutyric acid transaminase (GABA-T) activity
As shown in fig. 4, the activity of the gamma-aminobutyric acid transaminase of each example showed a trend of increasing fluctuation throughout the storage period, and different metabolites were produced by enhancing the catabolism of gamma-aminobutyric acid, such as providing succinate and NADH for subsequent reactions, etc., to cope with stress in fruits. In the example 2, the activity of the gamma-aminobutyric acid transaminase of the litchi pulp is the highest; compared with other examples, the GABA-T enzyme activity of example 1 generally maintains a relatively low level throughout the storage period, and the data show that the GABA-T enzyme activity has a certain correlation with the content of gamma-aminobutyric acid, and stronger stress conditions are helpful for inhibiting the GABA-T enzyme activity and further increasing the content of gamma-aminobutyric acid.
Finally, it should be noted that the above-mentioned embodiments are only for illustrating the technical solution of the present application and not for limiting the scope of the present application, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present application.
Claims (10)
1. A method for promoting the enrichment of functional amino acids in fruits, comprising the steps of:
s1, removing necrotic and damaged fruits, and carrying out fresh-keeping precooling treatment;
s2, packaging the fruits subjected to the fresh-keeping and pre-cooling treatment in batches;
s3, placing the packed fruits under the ice temperature condition and treating the fruits by using a low-voltage electrostatic field.
2. The method of claim 1, wherein the functional amino acid comprises gamma-aminobutyric acid.
3. The method for promoting the enrichment of functional amino acids on fruits according to claim 1, wherein the preservation pre-cooling treatment in the step S1 is to spray the fruits with a preservation solution, pre-cool the fruits, and cool the fruits at a temperature of 4-10 ℃ for 2-6 hours.
4. The method for promoting the enrichment of functional amino acids in fruits according to claim 3, wherein the preservation solution is an aqueous solution containing 10-16% by mass of sodium polyaspartate and 6-10% by mass of sodium bicarbonate.
5. The method for promoting the enrichment of functional amino acids according to claim 1, wherein the batch packing is carried out by using a perforated polyvinyl chloride fresh-keeping package bag with a thickness of 0.03mm and a perforation diameter of 16 meshes when the fruits are packed in batches.
6. The method for promoting the enrichment of functional amino acids according to claim 1, wherein the low-voltage electrostatic field in step S3 has an input voltage of 220V (AC) and a frequency of 50Hz.
7. The method for promoting the enrichment of functional amino acids according to claim 6, wherein the low-voltage electrostatic field has an output voltage of 2500V and a current of 0.2mA.
8. The method for promoting the enrichment of functional amino acids according to claim 1, wherein the treatment temperature under the ice temperature condition in the step S3 is 0±1 ℃ and the treatment time is 0 to 15 days.
9. Use of a method for promoting the enrichment of functional amino acids in fruits according to any of claims 1 to 8 for preserving and improving the quality of fruits.
10. The use according to claim 9, wherein said fruit comprises litchi, longan.
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