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Method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide

A technology of coating fresh-keeping, Phellinus linteus polysaccharide, applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve aging, withering, discoloration, deterioration and odor, loss of color, aroma, taste, shape and moisture, reduce Nutritional value and other issues, to achieve the effect of inhibiting the activity of polyphenol oxidase, reducing the level of metabolism, and enhancing immunity

Inactive Publication Date: 2017-04-26
GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because litchi fungus grows in the high temperature season, the fruit body tissue is fragile and tender, with high water content, strong respiration and transpiration, and no protective structure on the surface. If it is not picked in time and in the post-harvest logistics process, it is easy to open the umbrella, aging, withering, Discoloration, deterioration and taste change, and even viscous and rotten phenomena, losing the original color, aroma, taste, shape and moisture, seriously affecting its freshness and reducing its original nutritional value

Method used

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  • Method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide
  • Method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide

Examples

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Embodiment 1

[0021] Take Phellinus linteus fruiting bodies, crush, extract with 5 times volume of 95% ethanol, defatted overnight, filter, extract residues with 10 times boiling water for 3 hours, collect the filtrate, extract twice, combine the filtrate, concentrate, centrifuge to remove the precipitate . The filtrate was slowly added with 75% ethanol under stirring until the ethanol concentration reached 25%, and the mixture was allowed to stand overnight and centrifuged. The supernatant was continuously added with 75% ethanol until the ethanol concentration reached 50%, allowed to stand overnight, and centrifuged to obtain crude polysaccharides.

Embodiment 2

[0023] Take Phellinus igniarius fruiting bodies, pulverize, extract with 6 times volume of 95% ethanol, defatted overnight, filter, extract the extract residue with 13 times boiling water for 5 hours, collect the filtrate, extract 4 times, combine the filtrate, concentrate, centrifuge, and remove the precipitate . The filtrate was slowly added with 75% ethanol under stirring until the ethanol concentration reached 25%, and the mixture was allowed to stand overnight and centrifuged. The supernatant was continuously added with 75% ethanol until the ethanol concentration reached 50%, allowed to stand overnight, and centrifuged to obtain crude polysaccharides.

Embodiment 3

[0025] In one embodiment, the method for extracting the Phellinus igniarius polysaccharide solution in the method is: taking the Phellinus igniarius fruiting bodies, crushing, leaching with 7 times the volume of 95% ethanol, overnight degreasing, filtering, and extracting the leaching residue with 11.5 times boiling water 4h, collect the filtrate, extract 3 times, combine the filtrate, concentrate, centrifuge, and remove the precipitate. The filtrate was slowly added with 75% ethanol under stirring until the ethanol concentration reached 25%, and the mixture was allowed to stand overnight and centrifuged. The supernatant was continuously added with 75% ethanol until the ethanol concentration reached 50%, allowed to stand overnight, and centrifuged to obtain crude polysaccharides.

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Abstract

The invention discloses a method for coating preservation of Litchi chinensis bacterium by phellinus igniarius polysaccharide. The method comprises the following steps: classifying the harvested Litchi chinensis bacterium, picking the Litchi chinensis bacterium consistent in maturity and sizes and free of mechanical damage and plant diseases and insect pests, and soaking in a phellinus igniarius polysaccharide solution of which the concentration is 0.8 to 1.2% for 2 to 6min, carrying out air drying by cold air until the surfaces of the Litchi chinensis bacterium are dried and formed by films and then performing preservation at the temperature of 4 DEG C. The invention further discloses a preservation method of the Litchi chinensis bacterium by fumigating the phellinus igniarius polysaccharide solution on the surfaces of the Litchi chinensis bacterium, and further discloses a method for extracting the phellinus igniarius polysaccharide solution. In addition, the invention has the beneficial effects of lowering the respiration rate of the Litchi chinensis bacterium, inhibiting the activity of polyphenol oxidase of the Litchi chinensis bacterium, reducing internal moisture evaporation, delaying aging and having low cost and long preservation time; furthermore, the phellinus igniarius polysaccharide is high in nutritional values and has a variety of biological activities of oxidation resistance, immunity enhancement, tumor resistance and the like, and the films are coated on the surfaces of the Litchi chinensis bacterium, and free of any toxic and side effects to human bodies, thereby being natural and environment-friendly.

Description

Technical field [0001] The invention belongs to the technical field of preservation of wild fungi, and specifically relates to a method for preserving litchi fungi by using a polysaccharide coating film of Phellinus igniarius. Background technique [0002] The litchi fungus (Litchi chinensis Bacterium) is a wild edible fungus that grows on the moist termite nests in litchi forests in Guangdong. It is a sturdy litchi fungus, slightly fusiform shaped, 10-20 centimeters long, and the tip resembles a handful. The tight little umbrella has white color, tender meat, fragrant taste and extremely sweet taste. However, because the litchi fungus grows in the high temperature season, the fruit body tissue is brittle and tender, with high water content, strong respiration and transpiration, and no protective structure on the surface. It is easy to open umbrellas when not picked in time and during post-harvest logistics, causing aging, withering, and Discoloration, deterioration, and taste c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
CPCA23B7/16
Inventor 不公告发明人
Owner GUANGZHOU JUCHAN MODERN AGRI RES INST CO LTD
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