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Plant-sourced anti-browning agent for fruits and vegetables, as well as preparation method and application thereof

An anti-browning agent and plant-sourced technology, applied in the fields of application, fruit and vegetable fresh-keeping, food science, etc., can solve the problems of narrow range of use, unfavorable natural health, etc., and achieve the effect of good browning and delaying browning

Inactive Publication Date: 2015-05-20
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The anti-browning agents disclosed in the above-mentioned patents are all applicable to a single apple or potato, and the range of use is narrow. At the same time, there are additions of industrial products, which is not conducive to the concept of natural health.

Method used

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  • Plant-sourced anti-browning agent for fruits and vegetables, as well as preparation method and application thereof
  • Plant-sourced anti-browning agent for fruits and vegetables, as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation method and application of botanical fruit and vegetable anti-browning agent:

[0029] 1. Pine needles and awnings are dried to constant weight and crushed.

[0030] Using a solid-liquid ratio of 1:50, a temperature of 80°C, an extraction power of 400W, and an extraction time of 9 minutes for microwave extraction, the supernatant was obtained by centrifugation, concentrated by rotary evaporation, and dried to obtain two kinds of extracts, 5 mg / mL pine needle extract solution The inhibition rate of polyphenol oxidase was (50.69±0.60)%, and the scavenging rate of DPPH· by 20 μg / mL P. annua extract solution was (64.85±0.39)%.

[0031] 2. Press the two extracts into an anti-browning agent Ⅰ: 3 parts of pine needle extract, 1 part of annulus extract; anti-browning agent II includes the following components by weight: 1 part of pine needle extract, Two parts of the extract were prepared as a 5 mg / mL solution.

[0032] 3. Soak apples and potatoes in the above 5mg / ...

Embodiment 2

[0034] Preparation method and application of botanical fruit and vegetable anti-browning agent:

[0035] 1. Pine needles and awnings are dried to constant weight and crushed.

[0036] Using a solid-liquid ratio of 1:55, a temperature of 85°C, an extraction power of 400W, and an extraction time of 9 minutes for microwave extraction, the supernatant was obtained by centrifugation, concentrated by rotary evaporation, and dried to obtain two kinds of extracts, 5 mg / mL pine needle extract solution The inhibition rate of polyphenol oxidase was (51.39±1.20)%, and the scavenging rate of DPPH· by 20 μg / mL P. annua extract solution was (64.70±0.42)%.

[0037] 2. Press the two extracts into an anti-browning agent Ⅰ: 3 parts of pine needle extract, 1 part of annulus extract; anti-browning agent II includes the following components by weight: 1 part of pine needle extract, Two parts of the extract were prepared as a 5 mg / mL solution.

[0038] 3. Soak apples and potatoes in the above 5mg / ...

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Abstract

The invention relates to food additives, and particularly relates to a plant-sourced anti-browning agent for fruits and vegetables, as well as a preparation method and application thereof. The anti-browning agent comprises pine needle extract and erigeron annuus extract. By adopting the technical scheme, the anti-browning agent can be used for inhibiting polyphenol oxidase in fruits and vegetables and eliminating DPPH, and has an excellent browning delaying effect for apples and potatoes.

Description

technical field [0001] The invention relates to a food additive, in particular to a plant-sourced fruit and vegetable anti-browning agent and a preparation method and application thereof. Background technique [0002] Fresh fruits and vegetables are prone to browning due to damage during processing, storage and transportation, which makes the original color of fruits and vegetables darken or turn brown. The browning of fruit and vegetable food not only affects the appearance and texture, but also seriously affects its flavor and nutritional value, which has become a common quality problem restricting the development of fruit and vegetable processing industry. The anti-browning method generally used at present is to add chemically synthesized anti-browning agents such as ascorbic acid and sulfite. However, many studies at home and abroad have found that chemically synthesized anti-browning agents have more or less toxic effects on the human body. With the development of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/154
Inventor 徐丽珊林颖朱晨张姚杰
Owner ZHEJIANG NORMAL UNIVERSITY
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