CN1559241A - Method for antistaling leechee with runctions of anti-oxidation and anti-brown - Google Patents
Method for antistaling leechee with runctions of anti-oxidation and anti-brown Download PDFInfo
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- CN1559241A CN1559241A CNA2004100127583A CN200410012758A CN1559241A CN 1559241 A CN1559241 A CN 1559241A CN A2004100127583 A CNA2004100127583 A CN A2004100127583A CN 200410012758 A CN200410012758 A CN 200410012758A CN 1559241 A CN1559241 A CN 1559241A
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- antioxygen chemoprevention
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Abstract
A oxidizing and browning resistant antistaling method for leechee includes such steps as as preparing the oxidizing and browning resistant antistaling liquid from natural anti-oxidizing agent, free hydroxy capture, organic acid, bactericide, and food antiseptic, immersing litchi in it or spraying in on leechee, drying in air, loading in antistaling bag, and storing at 8+/-2 deg.C.
Description
Technical field
The present invention relates to the brown preservation method of a kind of antioxygen chemoprevention, the brown preservation method of particularly a kind of lichee antioxygen chemoprevention.
Background technology
Lichee is the precious fruit that originates in China, liked by masses.Pericarp rapid browning in back loses commodity value but lichee is gathered.Anti-brown fresh-keeping still be significant problem in lichee production and the circulation.Pericarp browning mechanism remains to be explained.We have proposed neodoxy according to the oxygen radical theory to lichee browning reason, advocate as follows:
1, the lichee pericarp change color is the reflection of polyphenols oxidation.Litchi fruits is in ripe old and feeble process, and pericarp becomes yellow green, yellow, reddish yellow, redness, dark red and brown from green, and this is the concentrated expression of the synthetic and oxidative degradation of multiple pigment.Lichee sunny side pericarp and back fruit coloration have evident difference, show that variation has important effect to the pericarp color and luster for illumination and photochemical oxidation.Aging is that the attack of oxygen radical pair cell composition causes that irreversible damage causes.Due to the calmness of the pericarp foxiness dark brown pigment that to be oxygen radical form the polyphenols oxidation.
2, the pericarp dehydration is an inducement of quickening brown stain.The membranaceous endocarp of one deck is arranged between lichee succulence pulp and the exocarp, and the back pulp of gathering can not be to exocuticle make-up water branch, and dehydration especially easily causes oxidizing brown stain, as long as prevent that the pericarp dehydration from just can delay brown stain and taking place.Exocarp through 100 ℃ of processing 5 minutes, is failed to stop the brown stain process, but can be stoped the endocarp brown stain, show that inside and outside pericarp browning mechanism is different.
3, dehydration is brought out oxygen radical and is produced the acceleration brown stain in a large number.The back pericarp of gathering is in desiccation and will brings out oxygen radical and produce in a large number.For example, gathered back 7 days, the accumulation of pericarp MDA be when gathering more than 4 times.This is the snperoxiaized sign of membrane lipid just.Lipid peroxidation is the reaction that is caused by oxygen radical, represents with MDA output usually.
Research is proof already, and different plants are under water deficit and drought condition, and active oxygen radical is multiplied, and causes the degraded of membrane lipid peroxidating and photosynthetic pigments.
4, the reaction of antioxidant in the lichee pericarp and free radical.Multiple antioxidant is arranged in the lichee pericarp.For example ascorbic acid, carotenoid all are antioxidants, but their content is not high.Main antioxidant is a Polyphenols in the pericarp.It is reported that the content of various Polyphenols is as follows in the flavor kind lichee pericarp of osmanthus:
Flavanols 2780 micrograms/gram fresh weight flavonols 273 micrograms/gram fresh weight
Polycondensation tannin 4020 micrograms/gram fresh weight anthocyanin 483 micrograms/gram fresh weight
As seen flavanols and polycondensation tannin are the main polyphenols in the pericarp, and their main component is an epicatechin; And anthocyanin is not the main polyphenols in the pericarp.
Above-mentioned Polyphenols antioxidant all has common α-phenyl oxa-naphthalene parent nucleus C
6C
3C
6Structure, phenolic hydroxyl group OH is many more on parent nucleus, and OH provides the ability of proton hydrogen strong more, and the ability of removing free radical is just high more, and they are the scavenger of oxygen radical and the blocking agent of lipid peroxidation chain reaction.The phenolic hydroxyl group of lichee polyphenol contains the composition of quinone, thereby is easy to and oxygen free radical reaction, easily easier being taken away of hydrogen atom of two phenolic hydroxyl groups on oxidized the proton hydrogen that provides, particularly benzodihydropyran ring.
It is acid that phenolic hydroxyl group is, stable under acid condition, easily oxidation polymerization under alkali condition, and this is the anti-brown foundation that sour environment need be provided when fresh-keeping of lichee why.
Most polycondensation class tannin are bunching things of flavanols, and it produces the rouge and powder precipitation through the further bunching of oxidation.Lichee is at duration of storage, and the pericarp polyphenol content continues to descend, and keeps the bronzing material that is insoluble to multiple solvent in the residue that pericarp extracts, and this material increases in time, is speculated as the macromolecule polymer of brown stain.
Summary of the invention
The present invention is according in the ripe aging course of litchi fruits, fruit colour changes and phenomenons such as pericarp browning are quickened in dehydration, due to the calmness of the dark brown pigment that pericarp browning former because oxygen radical in back forms the polyphenols oxidation of finding to gather lichee, provide a kind of lichee antioxygen chemoprevention brown preservation method.This method is to select for use the natural phytic acid to handle, and its safety non-toxic, raw material are agricultural byproducts, wide material sources.It is workable that application this method is made lichee fresh-keeping, inexpensive effective, can commercially produce.
The brown preservation method of a kind of lichee antioxygen chemoprevention, to contain natural, hydroxyl radical free radical is pounced on the brown solution of antioxygen chemoprevention that obtains agent, organic acid, bactericide and food preservative composition, the pH value of the anti-brown solution of oxidation is 3.5-4.0, lichee is flooded or sprays processing, dry, pack during antistaling film, bag, carton or gift close preservation or transportation under 8 ± 2 ℃ of conditions of temperature into.
Described natural phytic acid, described hydroxyl radical free radical are pounced on and obtained agent is benzoic acid, ornithine, and described organic acid is citric acid, malic acid, and described food preservative is a potassium sorbate, and described bactericide is a carbendazim.
The concentration of phytic acid is 0.1-0.5% in the brown solution of described antioxygen chemoprevention, and the concentration of benzoic acid or ornithine is 0.1-0.5%, and the concentration of citric acid or malic acid is 0.1-0.5%, and potassium sorbate concentration is 0.1-0.2%, and the concentration of carbendazim is 0.1-0.2%.
Described phytic acid can be with commercially available commodity, also can use existent method and extract preparation from rice bran, wheat bran and rice washing water, concrete grammar is that filtrate is used the limewash neutralization precipitation with diluted mineral acid extraction with aqueous solution, filtration, after the collecting precipitation washing, dissolve displacement through organic acid and form.
The present invention uses the oxygen radical theory, illustrates to relate to the relevant all phenomenons of lichee maturation, aging, brown stain, and its brown stain essence is that the phenolic hydroxyl group of lichee pericarp antioxidant Polyphenols is by due to the oxygen radical oxidation.Technical essential in the brown preservation process of lichee antioxygen chemoprevention is: the sour environment of stablizing phenolic hydroxyl group is provided; To be blocked removing to the hydroxyl radical free radical of tool strong oxidizing property; Prevent the pericarp dehydration; The natural of external source is provided.Phytic acid also can be used as metal ion chelation agent, tart flavour color stabilizer and antistaling agent except that as the antioxidant, and it is a safety non-toxic, and available commercially available phytic acid also can be provided for oneself.
The specific embodiment
The brown solution of antioxygen chemoprevention that will contain phytic acid, wherein the concentration of phytic acid is 0.2% in this solution, concentration of benzoic acid is 0.1%, and citric acid is 0.1%, and potassium sorbate concentration is 0.2%, the concentration of carbendazim is 0.2%, the pH value of this solution is 3.5-4.0, and lichee is flooded or sprays processing, dries, pack in antistaling film, bag, carton or the gift box preservation or transportation under 8 ± 2 ℃ of conditions of temperature into.Can fresh-keeping 10-12 days under the normal temperature.
Claims (5)
1, the brown preservation method of a kind of lichee antioxygen chemoprevention, it is characterized in that: will contain natural, hydroxyl radical free radical is pounced on the brown solution of antioxygen chemoprevention that obtains agent, organic acid, bactericide and food preservative composition, lichee is flooded or sprays processing, dry, pack in antistaling film, bag, carton or the gift box preservation or transportation under 8 ± 2 ℃ of conditions of temperature into.
2, the brown preservation method of lichee antioxygen chemoprevention according to claim 1, it is characterized in that described natural is a phytic acid, described hydroxyl radical free radical is pounced on and obtained agent is benzoic acid or ornithine, described organic acid is citric acid or malic acid, described food preservative is a potassium sorbate, and described bactericide is a carbendazim.
3, the brown preservation method of lichee antioxygen chemoprevention according to claim 1 is characterized in that described phytic acid can also can use existent method and extract preparation from rice bran, wheat bran and rice washing water with commercially available commodity.
4, the brown preservation method of lichee antioxygen chemoprevention according to claim 1 is characterized in that the pH value of the brown solution of described antioxygen chemoprevention is 3.5-4.0.
5, the brown preservation method of lichee antioxygen chemoprevention according to claim 1, the concentration that it is characterized in that phytic acid in the brown solution of described antioxygen chemoprevention is 0.1-0.5%, the concentration of benzoic acid or ornithine is 0.1-0.5%, the concentration of citric acid or malic acid is 0.1-0.5%, potassium sorbate concentration is 0.1-0.2%, and the concentration of carbendazim is 0.1-0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100127583A CN100340174C (en) | 2004-02-23 | 2004-02-23 | Method for antistaling leechee with runctions of anti-oxidation and anti-brown |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100127583A CN100340174C (en) | 2004-02-23 | 2004-02-23 | Method for antistaling leechee with runctions of anti-oxidation and anti-brown |
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| Publication Number | Publication Date |
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| CN1559241A true CN1559241A (en) | 2005-01-05 |
| CN100340174C CN100340174C (en) | 2007-10-03 |
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| CNB2004100127583A Expired - Fee Related CN100340174C (en) | 2004-02-23 | 2004-02-23 | Method for antistaling leechee with runctions of anti-oxidation and anti-brown |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132724A (en) * | 2010-12-27 | 2011-07-27 | 山东营养源食品科技有限公司 | Method for restraining pericarp browning of Huangguan pears |
| CN102349573A (en) * | 2011-09-20 | 2012-02-15 | 中国科学院华南植物园 | Litchi preservative and litchi preservative method |
| CN104085610A (en) * | 2014-06-30 | 2014-10-08 | 潘大华 | Fresh-keeping packaging method for litchis |
| CN105341618A (en) * | 2015-10-01 | 2016-02-24 | 常州市奥普泰科光电有限公司 | Preparation method of antioxidant for vegetable protein foods |
| CN110050830A (en) * | 2019-04-30 | 2019-07-26 | 赵尔佳 | A kind of Rambutan preservative and preparation method thereof |
| CN115530231A (en) * | 2022-06-15 | 2022-12-30 | 广东省农业科学院果树研究所 | Preservation method suitable for litchi transportation |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053319C (en) * | 1995-10-19 | 2000-06-14 | 林添波 | Agent for preservation of Lichi fruit |
| CN1088562C (en) * | 1999-06-26 | 2002-08-07 | 广西大学 | Ordinary-temp antistaling tachnology for litchi and longan |
-
2004
- 2004-02-23 CN CNB2004100127583A patent/CN100340174C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132724A (en) * | 2010-12-27 | 2011-07-27 | 山东营养源食品科技有限公司 | Method for restraining pericarp browning of Huangguan pears |
| CN102349573A (en) * | 2011-09-20 | 2012-02-15 | 中国科学院华南植物园 | Litchi preservative and litchi preservative method |
| CN102349573B (en) * | 2011-09-20 | 2013-05-22 | 中国科学院华南植物园 | Litchi preservative and litchi preservative method |
| CN104085610A (en) * | 2014-06-30 | 2014-10-08 | 潘大华 | Fresh-keeping packaging method for litchis |
| CN105341618A (en) * | 2015-10-01 | 2016-02-24 | 常州市奥普泰科光电有限公司 | Preparation method of antioxidant for vegetable protein foods |
| CN110050830A (en) * | 2019-04-30 | 2019-07-26 | 赵尔佳 | A kind of Rambutan preservative and preparation method thereof |
| CN115530231A (en) * | 2022-06-15 | 2022-12-30 | 广东省农业科学院果树研究所 | Preservation method suitable for litchi transportation |
| CN115530231B (en) * | 2022-06-15 | 2024-02-06 | 广东省农业科学院果树研究所 | Fresh-keeping method suitable for litchi transportation |
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| CN100340174C (en) | 2007-10-03 |
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