CN117397722A - Composite plum preservative and preparation method thereof - Google Patents

Composite plum preservative and preparation method thereof Download PDF

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Publication number
CN117397722A
CN117397722A CN202311537025.0A CN202311537025A CN117397722A CN 117397722 A CN117397722 A CN 117397722A CN 202311537025 A CN202311537025 A CN 202311537025A CN 117397722 A CN117397722 A CN 117397722A
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parts
mass
extract
preparation
preservative
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陆玉卓
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LIAONING INSTITUTE OF POMOLOGY
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LIAONING INSTITUTE OF POMOLOGY
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • 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 relates to a preservative, in particular to a composite plum preservative and a preparation method thereof. The composite material is prepared from the following raw materials in parts by mass: 2 parts of acanthopanax, 2-3 parts of silybum marianum, 2-4 parts of plantain herb, 2-3 parts of dendrobium candidum, 1.8-2.2 parts of calcium chloride, 0.8-1.2 parts of chitosan oligosaccharide and 1.8-2.2 parts of sodium alginate. The preparation method comprises the following steps: extracting effective components of radix Acanthopanacis Senticosi, herba Silybi Mariani, herba plantaginis, and herba Dendrobii, making into soft extract, mixing with water, adding calcium chloride aqueous solution, chitosan oligosaccharide solution, and sodium alginate aqueous solution, and making into antistaling agent. The preservative has the characteristics of green, safe and convenient preservation period and shelf life of plum fruits, and quality loss of the plum fruits is reduced.

Description

Composite plum preservative and preparation method thereof
Technical Field
The invention relates to a preservative, in particular to a composite plum preservative and a preparation method thereof.
Background
Plums belong to fruits with respiratory transformation, are vigorous in respiratory metabolism and accelerated in ethylene release after being picked, are extremely easy to soften, lower in nutritive value, brown in pulp tissues and the like in the storage process, and lose the original flavor and commodity value. The harvested fruit remains a living organism and, during storage, if the storage conditions are not suitable, such as insufficient oxygen, the fruit will breathe without oxygen, and various intermediate products with incomplete decomposition, such as alcohol, lactic acid, etc., will be produced. Meanwhile, anaerobic respiration can accelerate the aging and the quality spoilage of fruits, cause physiological disorder and cause the physiological browning of pulp. Plums mature in high temperature seasons, are easy to soften after picking, and are extremely easy to be attacked by pathogenic microorganisms to decay. The common pathogenic bacteria after picking plum fruits mainly comprise fungi such as colletotrichum gloeosporioides, alternaria fruit, and xanthomonas. Plum fruits affected by pathogenic bacteria are degraded, stored, and even decay to lose shelf life. Plum fruits belong to the category of cold sensitive fruits and are susceptible to cold damage. Cold damage phenomenon can occur after the fruits are harvested and stored for a long time at low temperature, so that pulp browning is caused, dark brown irregular spots or strip-shaped tissues appear on the surfaces of the fruits, and black water stains are formed by the pulp browning at the near-pit positions, but cavities are not formed, so that the mouthfeel of the fruits is affected.
Along with the improvement of the living standard of people, the quality requirements on fresh plum fruits are higher and higher. At present, the fresh-keeping of plum fruits mainly comprises methods of controlled atmosphere storage, low-temperature storage, chemical fresh-keeping and the like. Wherein, the air-conditioning fresh-keeping instruments and equipment and the material cost are high; the irradiation dose is strictly controlled for irradiation preservation, otherwise, toxicological hazard is easily caused; chemical agent preservation is to prolong the shelf life of fruits by chemical agents, but chemical agents are extremely easy to cause food safety problems; the low-temperature refrigeration has the characteristics of low cost and high safety, but most of tropical fruits are sensitive to the storage temperature, the temperature which is too low can lead to cold damage to the temperature sensitive fruits, the quality of the fruits is reduced, and meanwhile, the consumption of the nutritional ingredients of the fruits is accelerated, so that the preservation effect is not ideal. These techniques either present safety hazards, are complex to operate, or have undesirable fresh keeping effects, limiting their circulation and use. Therefore, the development of the fresh-keeping method for the plum fruits is green, safe, convenient and quick, and is beneficial to prolonging the shelf life of the plum fruits and reducing the quality loss of the plum fruits.
Disclosure of Invention
The invention aims to solve the technical problem of providing a composite plum preservative and a preparation method thereof, which have the characteristics of green, safe, convenient and quick storage life and shelf life of plum fruits, reduce the quality loss of the plum fruits and improve the hardness of the plum fruits.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the composite plum preservative is prepared from the following raw materials in parts by mass: 2 parts of acanthopanax, 2-3 parts of silybum marianum, 2-4 parts of plantain herb, 2-3 parts of dendrobium candidum, 1.8-2.2 parts of calcium chloride, 0.8-1.2 parts of chitosan oligosaccharide and 1.8-2.2 parts of sodium alginate.
Preferably, the composite plum preservative is prepared from the following raw materials in parts by weight: 2 parts of acanthopanax, 2.5 parts of silybum marianum, 3 parts of plantain herb, 2.5 parts of dendrobium candidum, 2 parts of calcium chloride, 1 part of chitosan oligosaccharide and 2 parts of sodium alginate.
A preparation method of a compound type plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 2-3 parts by mass of dendrobium candidum dry powder, adding 70-100 parts by mass of 50% ethanol water solution, extracting for 35-45min under the conditions of ultrasonic power of 350W and 58-62 ℃, repeatedly washing with 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 25-30min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 60-70 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 48-52 ℃, performing suction filtration, repeatedly washing with 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 25-30min, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2-3 parts by mass of silybum marianum powder, adding 70-90 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 58-62 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 30-35min, and concentrating into thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 2-4 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 48-52 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 40-45min, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 1.8-2.2 parts by mass of calcium chloride, and continuously stirring with 9-11 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 0.8-1.2 parts by mass of chitosan oligosaccharide, adding 9-11 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 80-90 ℃, preserving heat for 40-60min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: weighing 1.8-2.2 parts by mass of sodium alginate powder, adding into 18-22 parts by mass of distilled water, heating to 55-65 ℃, continuously stirring until the sodium alginate powder is completely dissolved, standing for 10-15min, and removing air bubbles to obtain sodium alginate water solution for later use;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 40-50 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
By adopting the technical scheme, the invention has the following characteristics and effects:
the Dendrobium officinale extract is rich in minerals, amino acids and various bioactive substances such as polysaccharides, phenols, alkaloids and flavonoids, and has strong antioxidant and antibacterial functions.
The flavonoid substances in the silybum marianum extract are flavonoid lignin compounds with C-9 substituent groups, which are formed by condensing flavanonol and phenylpropanoid derivatives, wherein the main components of the flavonoid lignin compounds comprise four isomers of silybin, isosilybin, silydianin and silychristin. Has free radical scavenging and lipid peroxidation resisting effects.
The acanthopanax extract contains active substances such as glycoside, polysaccharide, flavone, lignan, triterpenes, organic acid and the like, wherein the extraction rate of the polysaccharide and the total flavone is up to more than 10%, and the polysaccharide and the total flavone have strong antioxidation and antibacterial properties.
The main active ingredients of the plantain extract comprise plantain, aucubin, ursolic acid, beta-sitosterol, vitamin B, C and the like.
The invention provides a plum preservative prepared from a composite natural product extract and a film forming liquid, which is prepared by extracting active ingredients of dendrobium candidum, acanthopanax, silybum marianum and plantain, and then adding a calcium chloride aqueous solution, a chitosan oligosaccharide solution and a sodium alginate aqueous solution. Dendrobium officinale, acanthopanax, silybum marianum and plantain are all natural antioxidants, and are not compounded for fresh-keeping of fruits and vegetables at present. Sodium alginate is a high-viscosity polymer compound. It differs from starch, cellulose, etc. in that: it has a carboxyl group, which is a hyperglycuronate formed by the aldehyde group of beta-D-mannuronate in a glycosidic bond. The hardness of the harvested fruits can be effectively maintained by treating the fruits with a calcium chloride solution; simultaneously introducing Ca 2+ The gel reaction with sodium alginate and electrostatic action can be generated without heating, and irreversible gel is obtained, so that the film forming effect is better. The chitosan oligosaccharide is used as a micromolecular film forming agent, and the film layer of the chitosan oligosaccharide has permeability and water resistance and has the effects of resisting bacteria and corrosion. Meanwhile, the chitosan oligosaccharide has good moisture absorption and retention properties, has remarkable antibacterial effect and outstanding oxidation resistance, has the effects of inhibiting respiration and improving the defense mechanism of fruits and vegetables, and is a natural fruit and vegetable preservative with excellent performance. The invention provides a green preservative for plum fruits, which comprises a green preservative solution and a preservative film forming agent, wherein the green preservative solution is prepared from natural plants, is green and environment-friendly, contains phenols and flavonoids, and has good antioxidation; the fresh-keeping film forming agent can well delay the evaporation of water in the plum fruits, reduce the combination opportunity of the fresh-keeping film forming agent and oxygen in the air, and the fresh-keeping film forming agent and the oxygen in the air cooperate with each other to play a good fresh-keeping effect, effectively delay the occurrence of browning phenomenon of the plum fruits, keep the storage quality of the fresh plum fruits, prolong the storage time of the fresh plum fruits and greatly improve the commercial value of the plums. The raw materials produce synergistic effect, so that the prepared preservative can more effectively inhibit rot and cold injury of plum fruits, effectively delay the occurrence of browning phenomenon of the plum fruits, maintain the nutritional quality of the plum pulp and keep the hardness of the fruits.
Detailed Description
The invention is further described below with reference to examples. The following embodiments are only a few specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modification of the present invention by using the concept should be construed as infringement of the protection scope of the present invention.
The methods in the following examples and test examples are conventional methods unless otherwise specified.
The percentages in the examples below are mass percentages unless otherwise indicated.
Example 1
The preparation method of the composite plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 2 parts by mass of dendrobium candidum dry powder, adding 70 parts by mass of 50% ethanol water solution, extracting for 35min under the conditions of ultrasonic power of 350W and 58 ℃, repeatedly washing with the 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 25min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 60 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 48 ℃, performing suction filtration, repeatedly washing with the 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 25 minutes, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2 parts by mass of silybum marianum powder, adding 70 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 58 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 30min, and concentrating into thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 2 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 48 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until the filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 40 minutes, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 1.8 parts by mass of calcium chloride, and continuously stirring with 9 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 0.8 part by mass of chitosan oligosaccharide, adding 9 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 80 ℃, preserving heat for 40min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: 1.8 parts by mass of sodium alginate powder is weighed and added into 18 parts by mass of distilled water, the mixture is heated to 55 ℃ and is continuously stirred until the mixture is completely dissolved, and the mixture is stood for 10 minutes to remove air bubbles, so as to obtain sodium alginate aqueous solution for standby;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 40 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
Example 2
The preparation method of the composite plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 3 parts by mass of dendrobium candidum dry powder, adding 100 parts by mass of 50% ethanol water solution, extracting for 45min under the conditions of ultrasonic power of 350W and 62 ℃, repeatedly washing with the 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 30min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 70 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 52 ℃, performing suction filtration, repeatedly washing with the 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 30 minutes, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 3 parts by mass of silybum marianum powder, adding 90 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 62 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 35min, and concentrating into thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 4 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 52 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until the filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 45 minutes, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 2.2 parts by mass of calcium chloride, and continuously stirring with 11 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 1.2 parts by mass of chitosan oligosaccharide, adding 11 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 90 ℃, preserving heat for 60 minutes, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: weighing 2.2 parts by mass of sodium alginate powder, adding into 22 parts by mass of distilled water, heating to 65 ℃, continuously stirring until the sodium alginate powder is completely dissolved, standing for 15min, and removing bubbles to obtain sodium alginate aqueous solution for later use;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 50 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
Example 3
The preparation method of the composite plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 2.5 parts by mass of dendrobium candidum dry powder, adding 85 parts by mass of 50% ethanol water solution, extracting for 40min at the ultrasonic power of 350W and the temperature of 60 ℃, repeatedly washing with the 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 27min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 65 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 50 ℃, performing suction filtration, repeatedly washing with the 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 27 minutes, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2.5 parts by mass of silybum marianum powder, adding 80 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 60 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 32 minutes, and concentrating to thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 2-4 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 50 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until the filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 42min, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 2 parts by mass of calcium chloride, and continuously stirring with 10 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 1 part by mass of chitosan oligosaccharide, adding 10 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 85 ℃, preserving heat for 50min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: weighing 2 parts by mass of sodium alginate powder, adding into 20 parts by mass of distilled water, heating to 60 ℃, continuously stirring until the sodium alginate powder is completely dissolved, standing for 12min, and removing bubbles to obtain sodium alginate aqueous solution for later use;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 45 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
Example 4
The preparation method of the composite plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 2.2 parts by mass of dendrobium candidum dry powder, adding 75 parts by mass of 50% ethanol water solution, extracting for 37min at the ultrasonic power of 350W and the temperature of 59 ℃, repeatedly washing with the 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 26min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 63 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 49 ℃, performing suction filtration, repeatedly washing with the 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 28min, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2.2 parts by mass of silybum marianum powder, adding 75 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 59 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 31min, and concentrating to thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 2.5 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 49 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until the filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 41 minutes, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 1.9 parts by mass of calcium chloride, and continuously stirring with 9.5 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 0.9 part by mass of chitosan oligosaccharide, adding 9.5 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 83 ℃, preserving heat for 45min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: 1.9 parts by mass of sodium alginate powder is weighed and added into 19 parts by mass of distilled water, the mixture is heated to 58 ℃ and is continuously stirred until the mixture is completely dissolved, and the mixture is kept stand for 11min to remove air bubbles, so as to obtain sodium alginate aqueous solution for standby;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 42 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
Example 5
The preparation method of the composite plum preservative comprises the following steps:
preparation of dendrobium candidum extract: weighing 2.7 parts by mass of dendrobium candidum dry powder, adding 90 parts by mass of 50% ethanol water solution, extracting for 42min under the conditions of ultrasonic power of 350W and 61 ℃, repeatedly washing with the 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 28min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 68 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 51 ℃, performing suction filtration, repeatedly washing with the 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after 29 minutes of water bath, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2.8 parts by mass of silybum marianum powder, adding 85 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 61 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 34 minutes, and concentrating to thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 3.5 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 51 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until the filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 44min, and concentrating to thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 2.1 parts by mass of calcium chloride, and continuously stirring with 10.5 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 1.1 parts by mass of chitosan oligosaccharide, adding 10.5 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 88 ℃, preserving heat for 55min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: weighing 2.1 parts by mass of sodium alginate powder, adding into 21 parts by mass of distilled water, heating to 60 ℃, continuously stirring until the sodium alginate powder is completely dissolved, standing for 14min, and removing bubbles to obtain sodium alginate aqueous solution for later use;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 48 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
Preparation method of control group 1: preparation of silybum marianum preservative: the dry powder of the silybum marianum extract is purchased from the commercial Shenzhen Jinfuyuan Biotechnology Co., ltd, and the water-soluble chitosan is purchased from Chongqing Tianrun biological products Co., ltd. Taking 1.5 parts by mass of purchased dry powder of the silybum marianum extract, 0.5 part by mass of water-soluble chitosan, adding 98 parts by mass of distilled water, and uniformly dissolving to obtain the silybum marianum preservative.
Preparation method of control group 2: preparation of plantain preservative: the dry powder of plantain extract is purchased from SiAnli biological technology Co., ltd. And the water-soluble chitosan is purchased from Chongqing Tianrun biological products Co., ltd. Taking 1.0 part by mass of purchased plantain extract dry powder, 0.5 part by mass of water-soluble chitosan, adding 98.5 parts by mass of distilled water, and uniformly dissolving to obtain the plantain preservative.
Preparation method of control group 3: dendrobium officinale extract dry powder is purchased from Western An Changyue biological Co., ltd, and water-soluble chitosan is purchased from Chongqing Tianrun biological products Co., ltd. Taking 0.5 part by mass of purchased dendrobium candidum extract dry powder, 0.5 part by mass of water-soluble chitosan, adding 99.0 parts by mass of distilled water, and uniformly dissolving to obtain the dendrobium candidum preservative.
Preparation method of control group 4: the D-sodium erythorbate can keep the color and luster, natural flavor and prolong the shelf life of fruits, is a commonly used chemical preservative for fruits and vegetables at present, and is purchased from Jiangsu Duoyang bioengineering technology Co. 2 parts by mass of purchased D-sodium erythorbate is taken, 98.0 parts by mass of distilled water is added, and the D-sodium erythorbate preservative is obtained after uniform dissolution.
The test design method comprises the following steps: and selecting plum fruits which are free of insect damage, mechanical damage and consistent in size and color as test fruits. The average of the fruit powder was divided into 9 groups of 150 fruits, 4 groups of which were used for a control group and 5 groups of which were used for an experimental group (the antistaling agent prepared by the method of embodiment 1-5 of the present invention), respectively:
control group 1: soaking fructus Pruni Salicinae fruit with the above fresh-keeping agent for 5min, air drying, packaging into 0.02mm thick fresh-keeping bag, refrigerating at (0+ -0.5) deg.C, and preserving with RH of 90-95%.
Control group 2: soaking plum fruits in the plantain preservative for 5min, airing, packaging into a preservative bag with the thickness of 0.02mm, refrigerating at the temperature of (0+/-0.5) DEG C, and carrying out RH90-95%.
Control group 3: soaking plum fruits in the dendrobium candidum preservative for 5min, airing, filling into a 0.02mm thick preservative bag, refrigerating at (0+/-0.5) DEG C, and carrying out RH90-95%.
Control group 4: soaking fructus Pruni Salicinae fruit with the above D-sodium erythorbate antistaling agent for 5min, air drying, packaging into 0.02mm thick antistaling bag, refrigerating at (0+ -0.5) deg.C, and preserving with RH of 90-95%.
Experimental group: soaking plum fruits in the preservative of examples 1-5 of the invention for 5min, airing, putting into a preservative bag with the thickness of 0.02mm, refrigerating at the temperature of (0+/-0.5) DEG C, and carrying out RH90-95%.
The test results are as follows:
change in the rotting rate of plum fruits (unit:%)
Change in weight loss rate of plum fruit (unit:%)
Hardness change of plum fruit (Unit N)
Plum fruit cold damage index change (Unit 1)
From the above experiments, the following conclusions were drawn: when the plum fruits are stored for 60 days, the pulp browning condition of the experimental group is obviously better than that of the control group 4; compared with the control group, the experimental group obviously inhibits the reduction of the hardness of fruits and reduces the decay rate and the cold damage index. From each set of test results, it can be seen that: the composite plum preservative has better preservation effect than a single-component preservative and a common chemical preservative.

Claims (3)

1. The composite plum preservative is characterized by being prepared from the following raw materials in parts by weight: 2 parts of acanthopanax, 2-3 parts of silybum marianum, 2-4 parts of plantain herb, 2-3 parts of dendrobium candidum, 1.8-2.2 parts of calcium chloride, 0.8-1.2 parts of chitosan oligosaccharide and 1.8-2.2 parts of sodium alginate.
2. The compound plum preservative as claimed in claim 1, which is characterized by being prepared from the following raw materials in parts by weight: 2 parts of acanthopanax, 2.5 parts of silybum marianum, 3 parts of plantain herb, 2.5 parts of dendrobium candidum, 2 parts of calcium chloride, 1 part of chitosan oligosaccharide and 2 parts of sodium alginate.
3. A preparation method of a compound type plum preservative is characterized by comprising the following steps:
preparation of dendrobium candidum extract: weighing 2-3 parts by mass of dendrobium candidum dry powder, adding 70-100 parts by mass of 50% ethanol water solution, extracting for 35-45min under the conditions of ultrasonic power of 350W and 58-62 ℃, repeatedly washing with 50% ethanol water solution until filtrate is colorless, filtering to obtain dendrobium candidum extract, recovering ethanol after water bath for 25-30min, and concentrating to thick paste to obtain dendrobium candidum extract for later use;
preparation of acanthopanax extract: weighing 2 parts by mass of acanthopanax dry powder, adding 60-70 parts by mass of 75% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 48-52 ℃, performing suction filtration, repeatedly washing with 75% ethanol water solution until filtrate is colorless, filtering to obtain acanthopanax extract, recovering ethanol after water bath for 25-30min, and concentrating to thick paste to obtain acanthopanax extract for later use;
preparation of silybum marianum extract: weighing 2-3 parts by mass of silybum marianum powder, adding 70-90 parts by mass of 80% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours under the conditions of ultrasonic power of 250W and 58-62 ℃, performing suction filtration, repeatedly washing with the 80% ethanol water solution until filtrate is colorless, filtering to obtain silybum marianum extract, recovering ethanol after water bath for 30-35min, and concentrating into thick paste to obtain silybum marianum extract for later use;
preparation of plantain extract: weighing 2-4 parts by mass of plantain dry powder, adding 60% ethanol water solution, performing ultrasonic-assisted extraction for 2 hours at the ultrasonic power of 250W and the temperature of 48-52 ℃, performing suction filtration, repeatedly washing with the 60% ethanol water solution until filtrate is nearly colorless, filtering to obtain plantain extract, recovering ethanol after water bath for 40-45min, and concentrating into thick paste to obtain plantain extract for later use;
preparation of aqueous calcium chloride solution: weighing 1.8-2.2 parts by mass of calcium chloride, and continuously stirring with 9-11 parts by mass of distilled water until the calcium chloride is completely dissolved to obtain a calcium chloride aqueous solution for later use;
preparation of a chitosan oligosaccharide solution: weighing 0.8-1.2 parts by mass of chitosan oligosaccharide, adding 9-11 parts by mass of distilled water, adding 1 part by mass of glacial acetic acid, uniformly stirring, heating to 80-90 ℃, preserving heat for 40-60min, continuously stirring until the chitosan oligosaccharide is completely dissolved, and cooling to room temperature to obtain a chitosan oligosaccharide solution for later use;
preparation of sodium alginate aqueous solution: weighing 1.8-2.2 parts by mass of sodium alginate powder, adding into 18-22 parts by mass of distilled water, heating to 55-65 ℃, continuously stirring until the sodium alginate powder is completely dissolved, standing for 10-15min, and removing air bubbles to obtain sodium alginate water solution for later use;
preparing a preservative: adding the prepared dendrobium candidum extract, acanthopanax root extract, silybum marianum extract and plantain herb extract into 40-50 parts by mass of water, stirring and mixing uniformly, adding the prepared calcium chloride aqueous solution, chitosan oligosaccharide solution and sodium alginate aqueous solution, and stirring uniformly to obtain the preservative.
CN202311537025.0A 2023-11-17 2023-11-17 Composite plum preservative and preparation method thereof Pending CN117397722A (en)

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