CN112889913B - Application of eurycolatone F in food preservation - Google Patents
Application of eurycolatone F in food preservation Download PDFInfo
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- CN112889913B CN112889913B CN202110294577.8A CN202110294577A CN112889913B CN 112889913 B CN112889913 B CN 112889913B CN 202110294577 A CN202110294577 A CN 202110294577A CN 112889913 B CN112889913 B CN 112889913B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
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- 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
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Abstract
The invention belongs to the technical field of food preservation, and in particular relates to application of eurycolide F in food preservation, which not only develops a new application direction of eurycolide F, but also provides a natural, nontoxic, effective and environment-friendly preservation scheme for food preservation, and is applied to preparation of a plant source compound preservative, thereby not only having the same preservation capacity as a chemical preservative, but also being green and environment-friendly and not causing any harm to human bodies; meanwhile, the property is stable in the use process, the preparation method is simple and easy to implement, the cost is low, and the method has industrial development value.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to application of eurycolatone F in food preservation.
Background
Fruits and vegetables are indispensable necessities in daily life, and along with rapid development of food processing and transportation, the storage requirements on fresh foods such as fruits and vegetables are also higher and higher. However, fresh vegetables and fruits are strong in seasonality and easy to rot, so that the nutritional value of the fresh vegetables and fruits is lost, and environmental pollution and economic loss are easily caused, so that food preservation is a constant problem. At present, various kinds of antistaling agents are layered endlessly, and main food antistaling agents can be divided into two main kinds, namely chemical synthetic antistaling agents and natural antistaling agents. For a long time, people mainly use chemical synthetic antistaling agents to keep the stored fruits and vegetables fresh. Although the chemical synthetic antistaling agent has good fresh-keeping and corrosion-preventing effects, many chemical synthetic substances have certain toxic and side effects on human health, and the long-term use of the chemical synthetic antistaling agent is easy to cause threat to human health and environment. Therefore, there is a need for an environmentally friendly, non-toxic and effective natural fruit and vegetable preservative to solve the above problems.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides the application of the eurycolatone F in food preservation, not only develops a new application direction of the eurycolatone F, but also provides a natural, nontoxic, environment-friendly and effective preservation scheme for food preservation, and can be applied to preparation of plant source compound preservative.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention provides an application of eurycolatone F in food preservation.
The invention provides application of eurycolatone F in fruit and vegetable fresh-keeping.
The natural active ingredient Euryctone F is a polyterpene substance derived from the root of Eurycoma longifolia, and has a structure shown in formula (I) and a molecular formula of C 21 H 28 O 8 The compound has pharmacological actions such as malaria resistance, tumor resistance and the like in medicine, and has antifeedant biological activity on various pests in agriculture. The research shows that the compound has obvious antibacterial activity on fruit and vegetable putrefying bacteria, is environment-friendly, does not cause any harm to human body, and is expected to be used for fruit and vegetable fresh-keeping.
The invention provides an application of eurycolatone F in preparation of fruit and vegetable preservative.
Preferably, the fruits and vegetables include, but are not limited to, green pepper, tomato, cherry tomato, guava.
According to the invention, researches show that natural active ingredients eurycolide F with different concentrations are reasonably matched with different plant essential oils, so that the natural active ingredients eurycolide F has excellent fresh-keeping effect on fruits and vegetables such as green peppers, small tomatoes, guava and the like, and has good application value.
The invention provides a plant source compound preservative which comprises eurycolatone F, plant essential oil, an emulsifier and water.
As a preferred embodiment of the invention, the plant source compound preservative comprises the following components in parts by weight:
eurycolactone F：5-30％；
plant essential oil: 30-60%;
emulsifying agent: 5%;
water: 5-60%.
Preferably, the plant essential oil is extracted from at least one of guava leaf, tea leaf and peppermint leaf.
The extraction method of the plant essential oil comprises the following steps: cleaning guava leaf, tea leaf and peppermint leaf respectively, oven drying at 60deg.C, grinding, sieving with 40 mesh sieve to obtain guava leaf powder, tea leaf powder and peppermint leaf powder respectively, adding 15 times of stuffing steaming water respectively, soaking for 10 hr, steaming stuffing under 10CTC, and extracting to obtain guava leaf essential oil, tea essential oil and peppermint essential oil respectively.
Preferably, the emulsifier includes, but is not limited to, nanocellulose. The nanocellulose is used as the emulsifier, and the volatile oil is encapsulated in 0/W emulsion drops, so that the stability of the essential oil can be improved, and the dispersibility of the essential oil can be improved; meanwhile, the release of the essential oil can be delayed, so that a lasting sterilization effect is achieved.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides the application of eurycolide F in food preservation, not only develops a new application direction of eurycolide F, but also provides a natural, nontoxic, environment-friendly and effective preservation scheme for food preservation, and is applied to the preparation of plant source compound preservative, thereby not only having the same preservation capacity as a chemical preservative, but also being green and environment-friendly and not causing any harm to human bodies; meanwhile, the property is stable in the use process, the preparation method is simple and easy to implement, the cost is low, and the method has industrial development value.
Drawings
FIG. 1 shows the bacteriostatic activity of natural product Eurycolactone F;
fig. 2 shows the preservation effect of preservative 1 on guava (bad fruits at the upper part of the horizontal line and good fruits at the lower part);
fig. 3 shows the preservation effect of preservative No. 2 on guava (bad fruits at the upper part of the horizontal line and good fruits at the lower part).
Detailed Description
The following describes the invention in more detail. The description of these embodiments is provided to assist understanding of the present invention, but is not intended to limit the present invention. In addition, the technical features of the embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
The experimental methods in the following examples, unless otherwise specified, were conventional, and the experimental materials used in the following examples, unless otherwise specified, were commercially available from conventional sources.
In the embodiment of the invention, the extraction method of the plant essential oil comprises the following steps:
cleaning guava leaf, tea leaf and peppermint leaf respectively, drying at 60deg.C, grinding, sieving with 40 mesh sieve to obtain guava leaf powder, tea leaf powder and peppermint leaf powder respectively, soaking in 15 times (volume ratio) of distilled water for 10 hr, and distilling under 10CTC to obtain guava leaf essential oil, tea essential oil and peppermint essential oil respectively.
The natural product Eurycolactone F of the invention is purchased from Du-Vickers company, and the purity is more than 98%.
EXAMPLE 1 bacteriostatic Activity of Natural product Eurycolactone F on fruits and vegetables
Green pepper and cherry tomato with consistent maturity and no harm to diseases and insects are selected, the surfaces are naturally dried after being cleaned by tap water, the surfaces of treatment groups are sprayed with an aqueous solution containing eurycolatone F with the concentration of 10ppm, and the surfaces are treated by clear water in comparison. After air drying, the mixture was injected into a 1mL syringe to a concentration of 10 6 10 microliters of anthrax spores. After one week the spread of the plaque was examined.
As a result shown in FIG. 1, the treatment group had no spreading of the lesions, whereas the control group had a significant spreading of the lesions. The compound has obvious antibacterial activity and can be used for preserving fruits and vegetables.
Example 2 preparation of No. 1 plant source Compound preservative (abbreviated as No. 1 preservative)
The components are as follows:
eurycolactone F：5％；
plant essential oil (extracted from guava leaf): 60 percent;
emulsifying agent (nanocellulose): 5%;
sterile water: 30%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting guava with consistent growth vigor and similar maturity to perform a test, setting a control group and a treatment group, wherein 50 fruits are sprayed on the surface of the guava in each group, spraying clear water on the control group, naturally airing, and then storing at 27 ℃ for 15 days, and counting the fruit rate and the weight loss rate.
Statistics of the good fruit rate and the weight loss rate of the No. 1 preservative show that the good fruit rate of the control group is only 28%, and the good fruit rate of the No. 1 preservative is 60% (shown in FIG. 2); the statistics of the weight loss rate show that the weight loss rate of the control group reaches 10%, and the weight loss rate of the preservative No. 1 is only 2.8%. Therefore, the preservative No. 1 can obviously improve the preservation effect of the guava of Jin Douxiang, the good fruit rate can be improved by 32%, and the weight loss rate is reduced by 7.2%.
Example 3 preparation of No. 2 plant source Compound preservative (abbreviated as No. 2 preservative)
The components are as follows:
eurycolactone F：5％；
plant essential oil (extracted from puer tea): 60 percent;
emulsifying agent (nanocellulose): 5%;
sterile water: 30%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting guava with consistent growth vigor and similar maturity to perform a test, setting a control group and a treatment group, wherein 50 fruits are sprayed on the surface of the guava in each group, spraying clear water on the control group, naturally airing, and then storing at 27 ℃ for 15 days, and counting the fruit rate and the weight loss rate.
Statistics of the good fruit rate and the weight loss rate of the preservative No. 2 show that the good fruit rate of the control group is only 32% and the good fruit rate of the treatment group is 56% (shown in figure 3); statistics of the weight loss rate show that the weight loss rate of the control group reaches 9.8%, and the weight loss rate of the treatment group is only 3.3%. Therefore, the preservative No. 2 can also obviously improve the preservation effect of the guava of Jin Douxiang, the good fruit rate can be improved by 24%, and the weight loss rate is reduced by 6.5%.
Example 4 preparation of No. 3 plant source Compound preservative (abbreviated as No. 3 preservative)
The components are as follows:
eurycolactone F：5％；
plant essential oil (extracted from peppermint leaf): 60 percent;
emulsifying agent (nanocellulose): 5%;
sterile water: 30%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting green peppers and small tomatoes with consistent growth vigor and similar maturity for test, setting a control group and a treatment group, wherein 20 fresh-keeping agents of number 3 prepared are sprayed on the surfaces of the green peppers and the small tomatoes, fruits of the control group are sprayed with clear water and naturally dried, and then the fruits are stored at 27 ℃ for 20 days, and the conditions of good fruit rate and weightlessness rate are counted.
As can be seen from table 1, the preservative No. 3 has remarkable preservation effect on vegetables, improves the good fruit rate of green peppers by 23%, and reduces the water loss rate by 3.2%; the good fruit rate of the small tomatoes is improved by 33%, and the water loss rate is reduced by 4.8%.
Fresh-keeping effect of Table 1 3 preservative
Example 5 preparation of No. 4 plant source Compound preservative (abbreviated as No. 4 preservative)
The components are as follows:
eurycolactone F：30％；
plant essential oil (extracted from guava leaf): 30%;
emulsifying agent (nanocellulose): 5%;
sterile water: 35%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting green peppers and small tomatoes with consistent growth vigor and similar maturity for testing, setting a control group and a treatment group, wherein 20 fresh-keeping agents of number 4 prepared are sprayed on the surfaces of the green peppers and the small tomatoes, fruits of the control group are sprayed with clear water and naturally dried, and then the fruits are stored at 27 ℃ for 20 days, and the conditions of good fruit rate and weightlessness rate are counted.
As can be seen from table 2, the preservative No. 4 has remarkable preservation effect on vegetables, improves the good fruit rate of green peppers by 33%, and reduces the water loss rate by 3.9%; the good fruit rate of the small tomatoes is improved by 38%, and the water loss rate is reduced by 5.5%.
Fresh-keeping effect of Table 24 preservative
Example 6 preparation of No. 5 plant source Compound preservative (abbreviated as No. 5 preservative)
The components are as follows:
eurycolactone F：30％；
plant essential oils (extracted from tea): 30%;
emulsifying agent (nanocellulose): 5%;
sterile water: 35%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting green peppers and small tomatoes with consistent growth vigor and similar maturity for testing, setting a control group and a treatment group, wherein 20 fresh-keeping agents of number 5 prepared are sprayed on the surfaces of the green peppers and the small tomatoes, fruits of the control group are sprayed with clear water and naturally dried, and then the fruits are stored at 27 ℃ for 20 days, and the conditions of good fruit rate and weightlessness rate are counted.
As can be seen from table 3, the preservative No. 5 has remarkable preservation effect on vegetables, improves the good fruit rate of green peppers by 27%, and reduces the water loss rate by 2.1%; the good fruit rate of the small tomatoes is improved by 35%, and the water loss rate is reduced by 5.5%.
Fresh-keeping effect of Table 35 preservative
Example 7 preparation of No. 6 plant source Compound preservative (abbreviated as No. 6 preservative)
The components are as follows:
eurycolactone F：30％；
plant essential oil (extracted from peppermint leaf): 30%;
emulsifying agent (nanocellulose): 5%;
sterile water: 35%.
The eurycolatone F is prepared by uniformly mixing eurycolatone F, plant essential oil, an emulsifier and water according to the proportion.
And (3) selecting green peppers and small tomatoes with consistent growth vigor and similar maturity for testing, setting a control group and a treatment group, wherein 20 fresh-keeping agents of 6 numbers are sprayed on the surfaces of the green peppers and the small tomatoes, fruits of the control group are sprayed with clear water and naturally dried, and then the fruits are stored at 27 ℃ for 20 days, and the conditions of good fruit rate and weightlessness rate are counted.
As can be seen from table 4, the preservative No. 6 has remarkable preservation effect on vegetables, improves the good fruit rate of green peppers by 35%, and reduces the water loss rate by 3.9%; the good fruit rate of the small tomatoes is improved by 27%, and the water loss rate is reduced by 5.6%.
Fresh-keeping effect of Table 4 6 preservative
The comprehensive examples 1-7 show that the natural active ingredient eurycolatone F with different concentrations and different plant essential oils can reasonably cooperate to show excellent fresh-keeping effect and have good application value.
The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, and yet fall within the scope of the invention.
Claims (6)
1.eurycolactone F in fruit and vegetable fresh-keeping.
2.eurycolactone F in the preparation of fruit and vegetable preservative.
3. The use according to claim 1 or 2, characterized in that the fruits and vegetables comprise green peppers, tomatoes, cherry tomatoes and guava.
4. The plant source compound preservative is characterized by comprising, by weight, 5-30% of eurycolide F, 30-60% of plant essential oil, 5% of an emulsifying agent and 5-60% of water.
5. The plant-derived compound preservative according to claim 4, wherein the plant essential oil is extracted from at least one of guava leaf, tea leaf and peppermint leaf.
6. The plant-derived compound preservative according to claim 4, wherein the emulsifier comprises nanocellulose.
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| 鲁科明等.苦木味素及其生物活性研究进展.《中国药房》.2008,第18卷(第12期),第941-943页. * |
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