CN102511544A - Fruit and vegetable preservative - Google Patents
Fruit and vegetable preservative Download PDFInfo
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- CN102511544A CN102511544A CN2011103875196A CN201110387519A CN102511544A CN 102511544 A CN102511544 A CN 102511544A CN 2011103875196 A CN2011103875196 A CN 2011103875196A CN 201110387519 A CN201110387519 A CN 201110387519A CN 102511544 A CN102511544 A CN 102511544A
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- carvacrol
- thymol
- sodium chloride
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 90
- 239000003755 preservative agent Substances 0.000 title abstract description 6
- 230000002335 preservative effect Effects 0.000 title abstract description 6
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims abstract description 94
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 90
- 229920001661 Chitosan Polymers 0.000 claims abstract description 63
- 239000005844 Thymol Substances 0.000 claims abstract description 47
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 claims abstract description 47
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 235000007746 carvacrol Nutrition 0.000 claims abstract description 47
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 claims abstract description 47
- 229960000790 thymol Drugs 0.000 claims abstract description 47
- 239000003792 electrolyte Substances 0.000 claims abstract description 45
- 239000011780 sodium chloride Substances 0.000 claims abstract description 45
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims abstract description 15
- 239000000243 solution Substances 0.000 claims description 153
- 239000003795 chemical substances by application Substances 0.000 claims description 54
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- 238000004090 dissolution Methods 0.000 claims description 11
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- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 2
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- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 description 1
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- 241000370738 Chlorion Species 0.000 description 1
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- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to a fruit and vegetable preservative containing chitosan. The preservative comprises the following components in percentage by weight: 30 to 70 percent of chitosan solution, 20 to 50 percent of sodium chloride electrolyte, 1 to 10 percent of carvacrol solution and 1 to 10 percent of thymol solution, wherein the concentration of the chitosan solution is 100 to 2,000ppm, the effective chlorine ion concentration of the sodium chloride electrolyte is 30 to 50ppm, and the concentrations of the carvacrol solution and the thymol solution are respectively 400 to 3,200ppm. The components of the fruit and vegetable preservative are used together, so that the range and the capacity of sterilization and bacterial inhibition are improved; the preservative has the advantages of simplicity and convenience in preparation, nature, no toxicity and high safety; and the treated fruits and vegetables have bright color and good flavor.
Description
Technical field
The present invention relates to a kind of with preservations liquid form, fruit or vegetables, especially a kind of preserving fruit and vegetable utilizing anticorrisive agent that contains shitosan.
Background technology
Fruits and vegetables are sold this period of time in minuent processing back to shelf, keep its quality, local flavor, nutritional labeling and outward appearance, to improve commodity value.It is that it keeps means that fruits and vegetables are carried out the preservation and antisepsis processing.At present; The preserving fruit and vegetable utilizing preservative treatment mainly contains two aspects: the one, and the metabolic activity of inhibition fruits and vegetables; Its inner various physiological and biochemical procedures are slowed down; Prevent scattering and disappearing of nature moisture, keep the local flavor and the quality of fruits and vegetables to greatest extent: the 2nd, the various microbial infection fruits and vegetables top layer in the blocking-up surrounding environment prevents that fruits and vegetables from rotting.The raising of Along with people's health perception, synthetic fresh chemically anticorrisive agent cause that people to the misgivings of its security and the consideration of ecological, environmental protective, use fewer and feweri.
Find after deliberation: shitosan is the product of chitin deacetylation after chemical treatment, is the unique natural alkaline polysaccharide of occurring in nature, and its molecule contains hydroxyl and has good film forming with amino.After chitosan solution sprayed to fruit and vegetable surfaces, on fruit and vegetable surfaces, form the water white edibility pellicle of one deck, stop extraneous air to get in the rete, the respiratory metabolism intensity that suppresses fruits and vegetables with prevent moisture loss, prolong adopting the back life-span of fruits and vegetables.Simultaneously, shitosan has good bacteriostasis, can the significant prolongation fruit vegetables storing time, reach the preservation and antisepsis purpose.In recent years; The report of using about the shitosan preservation and antisepsis is a lot; For example, publication number is that the patent application of CN1173999 discloses a kind of food preservative and preparation method thereof, and it is formulated by proper proportion with shitosan, soybean lecithin, organic acid (or inorganic acid), ethanol, water.And for example, publication number is that the patent application of CN1792179 discloses a kind of fruit and vegetable fresh-keeping agent and preparation method thereof, and it is made up of shitosan, blueberry leaf extract, strawberry tree leaf extract, organic acid, calcium salt, second alcohol and water.Though disclosed antistaling and antiseptic agent all has sterilization, antibacterial, anticorrosion, preservation in the above-mentioned open file, but its effect that suppresses fungi is not remarkable, and the fruits and vegetables after the preservation and antisepsis processing exist the deficiency of local flavor and external sense organ difference.
Summary of the invention
In order to overcome the fruit-vegetable flavor after effect that preserving fruit and vegetable utilizing anticorrisive agent in the prior art suppresses fungi does not significantly reach processing, the deficiency of external sense organ difference, the preserving fruit and vegetable utilizing anticorrisive agent of a kind of simple and convenient preparation, safe, Nantural non-toxic is provided originally.This preserving fruit and vegetable utilizing anticorrisive agent not only has the physiological action of stronger inhibition bacterium, fungi ability and fruits and vegetables, and the fruits and vegetables moisture loss after handling is few, and color and luster, local flavor are all good.
Summary of the invention
The technical solution adopted for the present invention to solve the technical problems is: a kind of preserving fruit and vegetable utilizing anticorrisive agent; It comprises chitosan solution; It is characterized in that: it also comprises sodium chloride electrolyte, carvacrol solution and thymol solution; The percentage by weight of each component is respectively in this preserving fruit and vegetable utilizing anticorrisive agent: chitosan solution 30～70%; Sodium chloride electrolyte 20～50%, carvacrol solution 1～10%, thymol solution 1～10%, wherein, the concentration of described chitosan solution is 100～2000ppm; The effective chlorine ion concentration of described sodium chloride electrolyte is 30～50ppm, and the concentration of described carvacrol solution, thymol solution is respectively 400～3200ppm.
Above-mentioned preserving fruit and vegetable utilizing anticorrisive agent; The percentage by weight of its each component is respectively: chitosan solution 60%; Sodium chloride electrolyte 30%, carvacrol solution 5%, thymol solution 5%, wherein, the concentration of described chitosan solution is 1200ppm; The effective chlorine ion concentration of described sodium chloride electrolyte is 45ppm, and the concentration of described carvacrol solution, thymol solution is respectively 1600ppm.
Above-mentioned chitosan solution is that the shitosan monomer is used acetate dissolution, regulates pH value with NaOH and forms, and wherein the shitosan monomer purity is controlled to be 75-95%.
Above-mentioned carvacrol solution, thymol solution are that carvacrol, thymol stoste are formed with the ethanolic solution dilution.
The present invention is to be primary raw material with the shitosan, adds sodium chloride electrolyte, carvacrol solution and thymol solution and forms the preserving fruit and vegetable utilizing anticorrisive agent.Shitosan and organism have good affine compatibility in this preserving fruit and vegetable utilizing anticorrisive agent, and human body is had certain physiological hygiene function, are the edibility material.Chitosan solution is sprayed at fruit and vegetable surfaces, after the solvent evaporates, forms the layer of transparent colorless film at fruit and vegetable surfaces, can increase penetration resistance to all gases molecule, has formed a kind of little controlled atmosphere environment.Stop extraneous air to get in the rete on the one hand, make the in-house CO of fruits and vegetables on the other hand
2Content increases, and oxygen content reduces, and has suppressed the respiratory metabolism intensity and the moisture loss of fruits and vegetables, slows down the aging of fruits and vegetables tissue and structure, prolongs adopting the back life-span of fruits and vegetables effectively.Simultaneously, shitosan has stronger inhibition bacterium, fungi antibacterial action in little acid environment.Therefore, fruits and vegetables can carry out aerobic respiration under the effect of shitosan, can prevent that again moisture loss is too fast, have guaranteed the full of interior tissue, and can suppress microbial ingress, ability significant prolongation storage time; The antibacterial effect of the sodium chloride electrolyte that is adopted is from surfactant; Sodium chloride electrolyte is easily near the microorganism surface; In microenvironment, produce hydroxyl (OH) and hypochlorous acid (HOCl); Hydroxyl (OH) and chlorion (Cl) lose activity the cytoplasm enzyme and broken ring bacterial outer membrane, and cause bacterial death; Carvacrol solution that is adopted and thymol solution are volatile oil solution, and its volatile oil is present in the essential oil of natural plants, contain natural activity factor phenols; This phenols factor has very strong film penetration; Thereby can strengthen the effect that ATP counter-infiltration ability reaches brokenly the ring bacterial cell, suppress microorganism and chemical decay, and carvacrol solution and thymol solution can volatilize with water vapour; Residual few on the fruits and vegetables; And this type volatile oil solution can change the sense organ of fruits and vegetables, makes the fruits and vegetables color and luster after the processing vivid, raciness.The solution combined collocation of chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol is used; Increased mutual synergy; Improved sterilization, antibacterial scope and ability, particularly the inhibitory action to fungi is remarkable, and comparing in the past, the shitosan monomer prolonged about storage period 14 days.
The invention has the beneficial effects as follows: the present invention has simple and convenient preparation, Nantural non-toxic, safe, the bactericidal scope is wide and ability is strong advantage, can reduce the moisture loss of fruits and vegetables, makes its color and luster, local flavor all good, and effectively prolongs the storage period of fruits and vegetables.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 60%; Sodium chloride electrolyte 30%, carvacrol solution 5%, thymol solution 5%; Wherein, the concentration of chitosan solution is 1200ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 45ppm; The carvacrol solution concentration is 1600ppm, and the concentration of thymol solution is 1600ppm.Wherein, chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.5 with NaOH and forms, and wherein the shitosan monomer purity is 94%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, the preservation and antisepsis effect was comparatively obvious when it was used for pineapple fruit.
Embodiment 2
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 70%; Sodium chloride electrolyte 25%, carvacrol solution 1%, thymol solution 4%; Wherein, the concentration of chitosan solution is 100ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 43ppm; The carvacrol solution concentration is 3200ppm, and the concentration of thymol solution is 2200ppm.Carvacrol solution and thymol solution 15%, shitosan monomer are that the effective chlorine ion 45ppm of 1200ppm, EW, the combined concentration of Ca+Ty are 1600ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5 with NaOH, and filtration forms, and wherein the shitosan monomer purity is 75%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, the preservation and antisepsis effect was comparatively obvious when it was used for grape.
Embodiment 3
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 50%; Sodium chloride electrolyte 41%, carvacrol solution 8%, thymol solution 1%; Wherein, the concentration of chitosan solution is 400ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 40ppm; The carvacrol solution concentration is 1000ppm, and the concentration of thymol solution is 3200ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.5 with NaOH and forms, and wherein the shitosan monomer purity is 85%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, the preservation and antisepsis effect was comparatively obvious when it was used for pineapple.
Embodiment 4
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 55%; Sodium chloride electrolyte 35%, carvacrol solution 2%, thymol solution 8%; Wherein, the concentration of chitosan solution is 200ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 38ppm; The carvacrol solution concentration is 2200ppm, and the concentration of thymol solution is 1200ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.0 with NaOH and forms, and wherein the shitosan monomer purity is 90%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, the preservation and antisepsis effect was comparatively obvious when it was used for grape.
Embodiment 5
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 40%; Sodium chloride electrolyte 45%, carvacrol solution 7.5%, thymol solution 7.5%; Wherein, the concentration of chitosan solution is 1000ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 35ppm; The carvacrol solution concentration is 1200ppm, and the concentration of thymol solution is 1200ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.0 with NaOH and forms, and wherein the shitosan monomer purity is 80%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, preservation and antisepsis best results when it is used for apple.
Embodiment 6
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 30%; Sodium chloride electrolyte 50%, carvacrol solution 10%, thymol solution 10%; Wherein, the concentration of chitosan solution is 2000ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 30ppm; The carvacrol solution concentration is 400ppm, and the concentration of thymol solution is 600ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.5 with NaOH and forms, and wherein the shitosan monomer purity is 82%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, the preservation and antisepsis effect was comparatively obvious when it was used for potato.
Embodiment 7
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 45%; Sodium chloride electrolyte 40%, carvacrol solution 9%, thymol solution 6%; Wherein, the concentration of chitosan solution is 800ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 42ppm; The carvacrol solution concentration is 600ppm, and the concentration of thymol solution is 800ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.0 with NaOH and forms, and wherein the shitosan monomer purity is 82%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, preservation and antisepsis best results when it is used for asparagus lettuce.
Embodiment 8
A kind of preserving fruit and vegetable utilizing anticorrisive agent, by chitosan solution, sodium chloride electrolyte, carvacrol solution and thymol solution composition, the percentage by weight of its each component is respectively: chitosan solution 65%; Sodium chloride electrolyte 20%, carvacrol solution 6%, thymol solution 9%; Wherein, the concentration of chitosan solution is 600ppm, and the effective chlorine ion concentration of sodium chloride electrolyte is 50ppm; The carvacrol solution concentration is 800ppm, and the concentration of thymol solution is 600ppm.Chitosan solution is that the shitosan monomer is used concentration is 2.5% acetate dissolution, regulates pH value to 5.5 with NaOH and forms, and wherein the shitosan monomer purity is 78%.The preserving fruit and vegetable utilizing anticorrisive agent of present embodiment, preservation and antisepsis best results when it is used for mango.
Below to test the effect of further evaluation preserving fruit and vegetable utilizing anticorrisive agent of the present invention.
1, experiment material
1.1 chitosan solution
The food-grade shitosan mainly extracts from the shrimp shell, and through technologies such as chemical treatment, extractions, obtaining taking off acetyl is 94%, and molecular weight is 45kDa.Chitosan solution preparation: be that shitosan monomer and 2.5% (v/v) acetate dissolution is obtained 5000mg/l shitosan stoste; Using NaOH to transfer pH value is 5.0 or 5.5; Filter then (0.45 μ m), this shitosan stoste is under the identical situation of ph value, and use acetic acid diluted concentration is 100,200,400,600,800,1000,2000 and 4000mg/l; Through heat sterilization, it is subsequent use to place 4 ℃ of refrigerators to preserve.
1.2 herbal plant extracts
The stoste of carvacrol solution (Cv) and thymol solution (Ty) obtains through the rotation extracting process, and molecular formula is C
10H
14O, molecular weight are 150.22.Detecting its stoste total concentration through GC is 92%, use afterwards purity be 99.8% ethanolic solution to be diluted to concentration be 600,800,1000,1200,1400,1600 and 3200mg/l, be placed on 4 ℃ of refrigerators and preserve subsequent use.
1.3NaCl electrolyte
With distilled water preparation NaCl solution; The direct current electrolysis of voltage 11 or 12V 10 minutes, anode produced acidic electrolysis bath (EW+) with electrolyzer, and pH value is 2.60 ± 0.02; Oxidation-reduction potential (ORP) is+1129mV that producing effective chlorine density is 46.5 ± 0.03ppm;
1.4 strain culturing
Experimental strain: Escherichia coli (Escherichia coil), staphylococcus aureus (Staphylococcus aureus), hay bacillus (Bacillus subtilis), photobacteria silk (Photobacterium phosphoreum), Li Shi uninucleate hyphae (Listeriamonocytogenes), Pseudomonas fluorescens (Pseudomonas fluorescens); Culture medium: beef-protein medium; Experiment fungi strain: mucor hiemalis (Mucerniemalis Wehmer), aspergillus niger (Aspergillus niger).
2. experimental technique
2.1 bacterium and fungi bacteriostatic experiment
Bacterium bacteriostatic experiment: adopt disk diffusion method.Respectively on the intensive seed agar flat board of bacterium liquid with overnight incubation; Respectively cut-off directly be in the given preserving fruit and vegetable utilizing anticorrisive agent of chitosan solution and the embodiment of the invention of 0.6cm aseptic filter paper sheet immersion variable concentrations; Airing is placed on above-mentioned flat board, and each handles repetition 2 times, is contrast with 1% aseptic glacial acetic acid solution and SPSS respectively; Put in 37 ℃ of insulating boxs and cultivate 24h, observation has or not antibacterial result.
Fungi bacteriostatic experiment: adopt cylinder plate method.Place the Oxford cup in dull and stereotyped central authorities, the potato that contains agar is cultivated based on around the flat board, treats after the culture medium solidifying Oxford cup to be extracted, and inoculates the aperture in the middle of medicament is put into micro sample adding appliance.Flat board is inverted after just being put in incubator (28 ℃) 1d.
2.2 minimum inhibitory concentration experiment
Tube dilution method is measured minimum inhibitory concentration (MIC)
1. inject the SPSS of 1ml in the reference culture 24h slant culture, process bacteria suspension.Get 1 ring bacterium liquid at every turn.
2. preserving fruit and vegetable utilizing anticorrisive agent of the present invention is made up by different proportion; Equivalent adds in the culture medium taken over bacterium and cultivates respectively, and each handles repetition 3 times, is contrast with the aseptic glacial acetic acid or the SPSS of respective concentration; After placing 37 ℃ of insulating boxs to cultivate 24h, observed result.
2.3 organoleptic test
Vegetable and fruit after preservation and antisepsis handled is evaluated through expert group's marking to aspects such as the color of fruits and vegetables, taste, local flavor, tissue, moisture, is divided into best, good, general, poor, five grades of extreme difference and carries out overall merit.
3.0 interpretation of result
3.1 the chitosan solution inhibitory effect is preferred
Table 1 is the inhibition trend of the chitosan solution of variable concentrations to bacterium, fungi, can find out the power of its biocidal property from the diameter that suppresses circle.
The chitosan solution of table 1 variable concentrations is to the inhibition of bacterium and fungi
ND：no?data.
Can know that from table 1 chitosan solution is particularly responsive to Escherichia coli, Pseudomonas fluorescens, staphylococcus aureus.Its bacteriostasis of different concentration is different, can follow the increase bacteriostatic activity of chitosan concentration to strengthen.Fungi epidermal cell wall thickness, hard, vitality are comparatively indomitable, and its chitosan solution is not very sensitive to its inhibition.
3.2 chitosan solution, NaCl electrolyte (EW) and Ca+Ty difference minimum inhibitory concentration (MIC) is preferred
Respectively to the antibacterial factor: chitosan solution, NaCl electrolyte (EW) and Ca+Ty have made the mensuration of minimum inhibitory concentration, result such as the table 2 of MIC to different strain.
The minimum inhibitory concentration (mg/l) of each antibacterial factor pair different strain of table 2
Can know that according to table 2 minimum inhibitory concentration of each antibacterial factor is different.Through after preferred, finally draw antibacterial factor active optium concentration and be: chitosan solution is that the effective chlorine ion 45ppm of 1200ppm, NaCl electrolyte, the concentration of Ca+Ty are 1600ppm.
3.3 preserving fruit and vegetable utilizing anticorrisive agent of the present invention is to the inhibition interpretation of result of bacterium, fungi
From table 1-2 preferred version, draw antibacterial factor chitosan solution, NaCl electrolyte, carvacrol solution (Cv) and thymol solution (Ty) Mlc to different strain; Thereby be combined into preserving fruit and vegetable utilizing anticorrisive agent of the present invention; To reach best preferred compositions addition, see embodiment 1～8 for details.Table 3 is the inhibition trend of the preserving fruit and vegetable utilizing anticorrisive agent of various combination to different bacterium, fungi.Can find out the power of its biocidal property from the diameter that suppresses circle.By the distance B (mm) of the center of circle to the side cut aseptic area, the big more biocidal property of distance is good more.
The preserving fruit and vegetable utilizing anticorrisive agent of table 3 various combination is to the inhibition of different bacterium and fungi
The overall inhibition effect that can draw preserving fruit and vegetable utilizing anticorrisive agent of the present invention from table 3 is: to the inhibition of hay bacillus＞to the inhibition of Staphylococcus aureus＞to colibacillary inhibition＞luminous filament bacterium＞Pseudomonas fluorescens＞Li Shi uninucleate hyphae＞mucor hiemalis＞aspergillus niger.Different combinations is different to the minimum inhibition degree concentration of different bacterium, fungi, and wherein the preserving fruit and vegetable utilizing anticorrisive agent that provides of embodiment 3 has stronger inhibitory action to the Li Shi uninucleate hyphae; The preserving fruit and vegetable utilizing anticorrisive agent that embodiment 5 provides has very strong inhibitory action to fungi; The preserving fruit and vegetable utilizing anticorrisive agent that embodiment 7 provides has very strong bacteriostasis to golden yellow glucose coccus.
3.4 preserving fruit and vegetable utilizing anticorrisive agent of the present invention is to fruit, the evaluation of fresh-keeping of vegetables corrosion-resistant
With preserving fruit and vegetable utilizing anticorrisive agent of the present invention fruits and vegetables such as pineapple, mango, grape, potato, asparagus lettuce are done fresh-keeping experiment.Preservation method is divided into 2 kinds: the one, and coating method; The 2nd, the solid fresh-keeping method, and done the contrast experiment under normal temperature and cold storage environment.Particularly compare experiment to its fruit vegetables storing period; Preserving fruit and vegetable utilizing anticorrisive agent and synthetic antistaling agent Sodium Benzoate, sodium sulfite, SO2, the blank fruits and vegetables of 8 groups of various combinations that provide with embodiment are done contrast; To the evaluation of giving a mark of indexs such as the color of fruits and vegetables, taste, local flavor, tissue, moisture, full marks are 5 minutes.Its subjective appreciation mark is as shown in table 4.
The subjective appreciation of table 4 fruits and vegetables
The result shows, is guaranteeing that its fresh-keeping effect all is better than conventional antistaling agent Sodium Benzoate, sodium sulfite and SO under each nutrition and the sensible quality condition
2Fresh-keeping effect, and be better than the blank group far away.Through experiment, the preserving fruit and vegetable utilizing anticorrisive agent that embodiment 2, embodiment 4 provide has the good restraining effect to grape soft rot and gray mold, and the deepfreeze grape can reach 18d; The preserving fruit and vegetable utilizing anticorrisive agent that embodiment 7, embodiment 8 provide can reach 45d to deepfreeze mango; The anti-normal-temperature fresh-keeping to pineapple of the preserving fruit and vegetable utilizing that embodiment 1, embodiment 3 provide also can reach 14d, prolongs shelf life 7d; The preserving fruit and vegetable utilizing that embodiment 6 provides is anti-can to reach 24d to pineapple to the potato normal-temperature fresh-keeping.Because the permeability of different fruits and vegetables is different, so this experiment provides good experiment basis to the green edible antistaling agent of the different permeabilities of preparation and the suitable different fruits and vegetables of screening.
In sum; Preserving fruit and vegetable utilizing anticorrisive agent of the present invention is through a large amount of bacteriums, the bacteriostatic test of fungi; Shown that it has stronger inhibitory effect to bacterium, especially fungi; And can play color and luster, taste, local flavor, tissue, the moisture of fruits and vegetables and well to keep effect, be a kind of desirable preserving fruit and vegetable utilizing anticorrisive agent.
Claims (4)
1. preserving fruit and vegetable utilizing anticorrisive agent; It comprises chitosan solution; It is characterized in that: it also comprises sodium chloride electrolyte, carvacrol solution and thymol solution, and the percentage by weight of each component is respectively in this preserving fruit and vegetable utilizing anticorrisive agent: chitosan solution 30～70%, sodium chloride electrolyte 20～50%, carvacrol solution 1～10%, thymol solution 1～10%; Wherein, The concentration of described chitosan solution is 100～2000ppm, and the effective chlorine ion concentration of described sodium chloride electrolyte is 30～50ppm, and the concentration of described carvacrol solution, thymol solution is respectively 400～3200ppm.
2. a kind of preserving fruit and vegetable utilizing anticorrisive agent according to claim 1; It is characterized in that: the percentage by weight of its each component is respectively: chitosan solution 60%; Sodium chloride electrolyte 30%, carvacrol solution 5%, thymol solution 5%, wherein, the concentration of described chitosan solution is 1200ppm; The effective chlorine ion concentration of described sodium chloride electrolyte is 45ppm, and the concentration of described carvacrol solution, thymol solution is respectively 1600ppm.
3. a kind of preserving fruit and vegetable utilizing anticorrisive agent according to claim 1 and 2 is characterized in that: described chitosan solution is that the shitosan monomer is used acetate dissolution, regulates pH value with NaOH and forms, and wherein the shitosan monomer purity is controlled to be 75-95%.
4. a kind of preserving fruit and vegetable utilizing anticorrisive agent according to claim 1 and 2 is characterized in that: described carvacrol solution, thymol solution are that carvacrol, thymol stoste are formed with the ethanolic solution dilution.
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| CN104012647A (en) * | 2014-06-24 | 2014-09-03 | 南京农业大学 | Loquat fruit preservation method through nano packaging compound plant essential oil treatment |
| CN106720265A (en) * | 2016-12-28 | 2017-05-31 | 广西南宁乐蕊生物科技有限责任公司 | A kind of mango preservative containing sucrose ester and carvacrol |
| CN106819090A (en) * | 2017-02-23 | 2017-06-13 | 广西南宁乐蕊生物科技有限责任公司 | A fruit and vegetable fresh-keeping agent containing amino-oligosaccharides and tea polyphenols |
| CN107149079A (en) * | 2017-07-07 | 2017-09-12 | 太仓市荣德生物技术研究所 | A kind of good biological preservative of antiseptic property |
| CN115124633A (en) * | 2022-06-24 | 2022-09-30 | 广东粤威制药有限公司 | Preparation method and application of thymol composition |
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | A kind of kiwifruit fresh-keeping agent and fresh-keeping method |
| CN118304219A (en) * | 2024-04-17 | 2024-07-09 | 广州康鼎生物科技有限公司 | Penetration-promoting skin care gel and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012647A (en) * | 2014-06-24 | 2014-09-03 | 南京农业大学 | Loquat fruit preservation method through nano packaging compound plant essential oil treatment |
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| CN106720265A (en) * | 2016-12-28 | 2017-05-31 | 广西南宁乐蕊生物科技有限责任公司 | A kind of mango preservative containing sucrose ester and carvacrol |
| CN106819090A (en) * | 2017-02-23 | 2017-06-13 | 广西南宁乐蕊生物科技有限责任公司 | A fruit and vegetable fresh-keeping agent containing amino-oligosaccharides and tea polyphenols |
| CN107149079A (en) * | 2017-07-07 | 2017-09-12 | 太仓市荣德生物技术研究所 | A kind of good biological preservative of antiseptic property |
| CN115124633A (en) * | 2022-06-24 | 2022-09-30 | 广东粤威制药有限公司 | Preparation method and application of thymol composition |
| CN116326635A (en) * | 2023-04-20 | 2023-06-27 | 六盘水凉都猕猴桃产业股份有限公司 | A kind of kiwifruit fresh-keeping agent and fresh-keeping method |
| CN118304219A (en) * | 2024-04-17 | 2024-07-09 | 广州康鼎生物科技有限公司 | Penetration-promoting skin care gel and preparation method thereof |
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Application publication date: 20120627 |