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Plant-source composite nano-sized fruit and vegetable antistaling agent as well as preparation method and application thereof

A fruit and vegetable preservative and a technology for fruit and vegetable preservation, which are applied in the directions of fruit and vegetable preservation, application, food preservation, etc., can solve problems such as toxicity, and achieve the effects of easy industrialization, simple production process and high economic benefit.

Inactive Publication Date: 2016-06-01
GUANGZHOU HARMONY FOOD SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of these chemical products are macromolecular organic drugs, contain pesticide ingredients, and are often toxic in themselves. for bacterial and fungal diseases

Method used

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  • Plant-source composite nano-sized fruit and vegetable antistaling agent as well as preparation method and application thereof
  • Plant-source composite nano-sized fruit and vegetable antistaling agent as well as preparation method and application thereof
  • Plant-source composite nano-sized fruit and vegetable antistaling agent as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] The preparation process of Eupatorium adenophorum extract is as follows: dry and pulverize the leaves of Eupatorium adenophorum at room temperature, and pass through 50 sieves to obtain Eupatorium adenophorum powder; put the Eupatorium adenophorum powder into an extraction kettle, soak and extract for 3 Time: the first extraction is to add an ethanol solution equivalent to 2 times the mass of Eupatorium adenophorum powder and soak and extract for 3 days in an ethanol solution with a volume percentage of 95%, and filter through 8 layers of gauze to obtain filtrate I and filter residue I respectively; the second extraction In order to add the ethanol solution equivalent to 1 times the mass of Eupatorium adenophorum powder to the filter residue I, the concentration is 95% by volume, soak and extract for 3 days, filter through 8 layers of gauze, and obtain filtrate II and filter residue II respectively; the third extraction is in Add the ethanol solution equivalent to 1 time...

Embodiment 2

[0045] In order to determine the optimal antibacterial formulation parameters of the preservative, the Eupatoria adenophorum extract prepared in Example 1 was selected for an orthogonal test. This experiment adopts four factors and three levels of orthogonal experimental design. Take 10-30 parts by mass of Eupatoria adenophorum extract, add 1-2 parts by mass of Tween-80, stir evenly, add 20-39.5 parts by mass of distilled water to dilute to obtain solution A; add 1-5 parts by volume of nano-TiO 2 Water emulsion (solid content is 10mg / ml) is diluted with water, obtains 49 mass parts nano TiO 2 aqueous solution; then 0.5 to 1.5 parts by mass of chitosan hydrochloride was dissolved in 49 parts by mass of nano-TiO 2 In the aqueous solution, stir until fully dissolved to obtain solution B; then A and B liquids are mixed evenly, and the pH value is adjusted to 4 to 5 with 10% sodium carbonate solution by mass percentage to obtain fresh-keeping solution (the specific composition of ...

Embodiment 3

[0062] In order to explore the difference in the effect of different preservative solutions on storage and preservation, the test fruit sample was domestic red grape, and the extract of Eupatorium adenophorum was selected for orthogonal experiment. This experiment adopts three factors and three levels of orthogonal experimental design. Take 10-30 parts by mass of Eupatoria adenophorum extract, add 1-2 parts by mass of Tween-80, stir evenly, add 18-39 parts by mass of distilled water to dilute to obtain solution A; add 1-5 parts by volume of nano-TiO 2 Water emulsion (solid content is 10mg / ml) is diluted with water, obtains 49 mass parts nano TiO 2 aqueous solution; then 0.5 to 1.5 parts by mass of chitosan hydrochloride was dissolved in 49 parts by mass of nano-TiO 2 In the aqueous solution, stir until completely dissolved to obtain transparent liquid B; then A and B liquids are mixed evenly, and the pH value is adjusted to 4 to 5 with 10% sodium carbonate solution by mass pe...

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Abstract

The invention discloses a plant-source composite nano-sized fruit and vegetable antistaling agent as well as a preparation method and application thereof. The antistaling agent comprises the following components: 10-30% of 60mg / ml eupatorium extract, 0.5-1.5% of chitosan hydrochloride, 0.01-0.05% of nano-TiO2 and 1-2% of tween-80. The preparation method comprises the following steps: uniformly dispersing the nano-TiO2 with water to obtain a nano-TiO2 water solution; adding the chitosan hydrochloride into the nano-TiO2 water solution, and uniformly mixing to obtain a solution I; uniformly mixing the tween-80, the concentrated eupatorium extract and water to obtain a solution II; uniformly mixing the solution I and the solution II, and regulating the pH value to 4-5 to obtain the antistaling agent. The antistaling agent has not only a fruit and vegetable antistaling effect, but also an effect of inhibiting proliferation of bacteria in fruits and vegetables; the fruit and vegetable antistaling and bacteriostatic effects of the plant-source antistaling agent provided by the invention are equivalent to those of a chemically-synthesized antistaling agent prochloraz in the market.

Description

technical field [0001] The invention relates to the field of fruit and vegetable fresh-keeping materials, in particular to a plant-source composite nano-fruit and vegetable fresh-keeping agent and its preparation method and application. Background technique [0002] From harvesting to human consumption of fresh fruits and vegetables, the infection of pathogenic microorganisms involves food safety, rot loss and other issues. According to statistics, about 10% to 20% of fresh fruits and vegetables in developed countries are rotten due to postharvest diseases, while in developing countries Reach 40% to 50%. The post-harvest loss of perishable fruits and vegetables in China is 25% to 30%, and the economic loss is about 100 billion yuan. There are two main factors causing postharvest quality changes (discoloration, taste change, softening, rot, etc.) of fruits and vegetables. One is the physiological diseases caused by the aging of fruits and vegetables, physiological defects or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 李煌周武艺黄溪河李锦珍谷文祥
Owner GUANGZHOU HARMONY FOOD SCI & TECH
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