CN101965862A - Chitosan preservative for edible fungi and preparation method thereof - Google Patents
Chitosan preservative for edible fungi and preparation method thereof Download PDFInfo
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- CN101965862A CN101965862A CN 201010253323 CN201010253323A CN101965862A CN 101965862 A CN101965862 A CN 101965862A CN 201010253323 CN201010253323 CN 201010253323 CN 201010253323 A CN201010253323 A CN 201010253323A CN 101965862 A CN101965862 A CN 101965862A
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Abstract
The invention provides a chitosan preservative for edible fungi and a preparation method thereof. The technical scheme is that: the preparation method comprises the following steps of: 1, dissolving 20 grams of chitosan with the deacetylation degree of more than or equal to 85 percent into 1,000 milliliters of 4 percent citric acid solution to prepare 2 percent chitosan solution; 2, irradiating the prepared 2 percent chitosan solution by using gamma rays produced by cobalt-60, wherein the irradiation absorbed dose is 3 to 10 KGY; and 3, adding 1 percent ascorbic acid into the irradiated 2 percent chitosan solution for uniform stirring, wherein the chitosan has the deacetylation degree of more than or equal to 85 percent and is bought from the market; the nitric acid is chemically pure; water adopts de-ionized water; the ascorbic acid is water soluble vitamin with the melting point of 190 to 192 DEG C, and is bought from the market; and an institution for executing the irradiation necessarily has a license. The product prepared by the method of the invention is easy to hydrate, has high water absorptivity, a high water-retaining property, a high antibacterial property and high biocompatibility, and belongs to a biological preservative.
Description
(1) technical field
The present invention relates to a kind of shitosan antifaling agent of edible fungus and preparation method thereof, belong to agricultural products storage and preservation and processing.
(2) background technology
Chitin claims chitin again, chitosan, and shitosan, it extensively is present in mushroom, shrimp crab crust, the arthropodan crust, and reserves are extremely abundant, and according to estimates, global annual output is nearly more than 1,000 hundred million tons.For a long time, these materials are regarded as rubbish and give free rein to loss.Eighties of last century the 1970s and 1980s, developed countries such as the U.S., Japan begin investment research and development chitin, have obtained a series of achievements in fields such as environmental protection, food, agricultural, animal husbandry, have caused the concern of countries in the world
Edible mushroom very easily is subjected to contamination by micro in preservation and freshness and process, corruption takes place and go mouldy, and cause very big loss, and the chemical synthesis antistaling agent often brings certain harmful effect to human health.Bio-preservative adds and has extremely strong inhibition and kill effects such as spoilage organisms, mould.Therefore,, improve the security of edible mushroom, adopt the shitosan bio-preservative to replace the exploitation of chemical synthesis antistaling agent and research more and more to be subject to people's attention for prolonging the shelf life of edible mushroom.
Shitosan (Chitosan) is that α one an amino D one Portugal's amine sugar passes through the straight chain shape polysaccharide that β-1,4 glycosidic bond connects to, and is a kind of bioactivator, is made by taking off acetyl by chitin (Chi.tin).According to the literature, chitosan solution has antibacterial and antibacterial action, and its MIC to various food spoilage bacterium is: Escherichia coli, hay bacillus, trichobacteria, root fungus are mass fraction 0.5%; Bacillus megaterium, Dipel, aspergillus are mass fraction 1.0%.About the mechanism of shitosan anti-corrosive fresh-keeping, most scholars think that from the physical chemistry angle analysis positive charge of shitosan class material and the negative electrical charge effect on microbial cell film surface cause the loss of constituent in protein substance and other cells and reach antibacterial corrosion-resistant function; After also having the preservation and freshness scholar to think that shitosan is sprayed at fruit and vegetable surfaces, form the colorless film of layer of transparent at processed fruit and vegetable surfaces, this rete has permeability, water preventing ability, the respiratory metabolism intensity and the moisture loss that suppress fruits and vegetables, slow down fruits and vegetables tissue and structure aging, thereby prolong the storage ﹠ fresh-keeping period of fruits and vegetables effectively.CMC that U.S. a company is developed into through evidence its can not only fresh-keeping apple, fruit such as pears, peach and strawberry, but also can be used for Vegetable Preservation such as capsicum, tomato.Domestic researcher is used for shitosan that fruits and vegetables such as apple, mushroom and meat products are fresh-keeping also obtains good effect.
At present, the antistaling agent that domestic edible mushroom is commonly used has:
1, mushroom Methylpartricin Sodium Laurylsulfate antistaling agent
Methylpartricin Sodium Laurylsulfate is adopted the back respiratory intensity to mushroom stronger inhibitory action, and has corrosion-resistanting fresh-keeping effect, and exterior quality is still normal when the mushroom of Methylpartricin Sodium Laurylsulfate processing is preserved 12d.But mushroom is a pollution-free food, uses the fresh-keeping back of Methylpartricin Sodium Laurylsulfate to increase agricultural residual content, reduces the mushroom quality.
2, mushroom shitosan antistaling agent
1.5% chitosan coating handle can suppress significantly that mushroom mushroom body rots, the growth of variable color and putrefactivebacteria, improve retention ability; Simultaneously the decrease speed of mushroom body soluble sugar content and CO2 rate of release are slowed down, cell leakage diminishes, and MDA content significantly reduces, and the SOD activity is kept higher level.But storage fresh-keeping effect is stable inadequately.
3, agaricus bisporus chemical preservative
The effect of 0.50% citric acid+0.15% benzoic acid+0.15% sodium isoascorbate inhibition brown stain is better, and inhibiting rate can reach 81%; 0.1% sodium pyrosulfite, 0.2% sodium chloride+0.1% calcium chloride soaks agaricus bisporus 30min, and fresh-keeping effect is better; The effect difference that fresh-keeping liquid of the same race reached of variable concentrations proportioning; Mixed liquid concentration is sodium pyrosulfite+0.2% sodium chloride+0.1% calcium chloride mixing immersion agaricus bisporus 30min of 0.15%, more single fresh-keeping liquid good refreshing effect.But chemical preservative easily forms chemical contamination.
4, Pleurotus nebrodensis antistaling agent
0.2% sodium metabisulfite solution is handled Pleurotus nebrodensis, 5-10 ℃ of storage, and freshness-retained 10 days.But the sulfur dioxide gas that sodium metabisulfite solution discharges has the intense stimulus effect to eyes and respiratory mucosa, so will avoid excessive concentration, strict its residual quantity of controlling when using
5, agent of shitosan mushroom preservation and controlled atmosphere fresh-keeping packing composite fresh-keeping
Adopt 1% chitosan coating, in conjunction with 314 μ mOPP/PE microporous barrier controlled atmospheric packings, cryopreservation can prolong shelf life to 19d, and can keep the organoleptic quality and the nutritive value of mushroom preferably.But need certain antistaling process.
(3) summary of the invention
At the deficiency of above-mentioned existing antifaling agent of edible fungus, the invention provides a kind of shitosan antifaling agent of edible fungus and preparation method thereof.Technical scheme of the present invention is as follows:
1, the shitosan 20 with deacetylation 〉=85% restrains in the citric acid solution that is dissolved in 1000 milliliter 4%, makes 2% chitosan solution.
2, use cobalt---2% chitosan solution that irradiation makes under 60 gamma-rays that produce, irradiation dose is 3---10KGY.
3,2% chitosan solution behind the irradiation adds 1% ascorbic acid, and stirring promptly becomes the shitosan antifaling agent of edible fungus.
Above-mentioned shitosan is the shitosan of deacetylation 〉=85%, is bought by market.
Above-mentioned citric acid is a chemical pure, is bought by market.
Above-mentioned hydromining deionized water.
Above-mentioned ascorbic acid is fusing point 190-192 ℃ a water soluble vitamin, is bought by market.
The unit of above-mentioned enforcement irradiation is the unit that obtains food hygiene licence and radiation work licensing.
The shitosan antifaling agent of edible fungus that the inventive method prepares after with the shitosan radiation modification is easy to the water combination, have good water imbibition, water-retaining property, antibiotic property and biocompatibility, and, have no side effect, reach the requirement of pollution-free food, belonged to bio-preservative.
(4) specific embodiment
1, the fresh-keeping effect of mushroom experiment
Experiment place: Juxian County, Shandong Province
Experimental period: on 08 06th, 2009
Experimental design: experiment material is selected from the mushroom fruiting body of freshly harvested, requires mushroom fresh, and color and luster is normal, a mushroom complete form, and mushroom meat plumpness, mushroom lid edge is involute neat, and mycoderm is not broken or crack, not parachute-opening; The mushroom handle is intact, and the graceful form when keeping self-sow.It is that 1% shitosan antistaling agent of content of the present invention soaks and films for 30 seconds that satisfactory mushroom is put into concentration with deionized water dilution, is placed on then room-dry 1-2 hour, in the pallet for the treatment of to pack into after the tunicle drying on surface, and covers preservative film.With the mushroom of not filming is contrast.Observed in per 3 days the preservative film globule down what, brown stain and rotten situation.
Experimental result: the shitosan antifaling agent of edible fungus is filmed and is handled the respiratory intensity that can significantly suppress mushroom, delayed opening, and have the fresh-keeping effect that prevents mushroom lid brown stain and suppress the growth of putrefactivebacteria.Prolong storage period 〉=1 day.
2, the fresh-keeping effect of agaricus bisporus experiment
Experiment place: Jiyang County, Shandong Province
Experimental period: on November 05th, 2009
Experimental design: select that to adopt back mushroom body complete, color is pure white, and mushroom is covered not parachute-opening, and no disease and pest has no mechanical damage, and fructification 3-5 centimetre agaricus bisporus experimentizes.It is that 1% shitosan antistaling agent of content of the present invention soaks and films for 30 seconds that satisfactory agaricus bisporus is put into concentration with deionized water dilution, is placed on then room-dry 1-2 hour, in the pallet for the treatment of to pack into after the tunicle drying on surface, and covers preservative film.With the agaricus bisporus of not filming is contrast.Observed in per 3 days the preservative film globule down what, brown stain and rotten situation.
Experimental result: the shitosan antifaling agent of edible fungus is filmed the processing agaricus bisporus and is compared than contrasting, and parachute-opening rate, browning rate, respiratory intensity contrast low, prolong storage period 〉=2 days.
3, the fresh-keeping effect of Pleurotus nebrodensis experiment
Experiment place: Huimin County, Shandong Province
Experimental period: on 01 26th, 2010
Experimental design: select that to adopt back mushroom body complete, color is pure white, and no disease and pest has no mechanical damage, and the Pleurotus nebrodensis that fructification 100-150 restrains experimentizes.It is that 1% shitosan antistaling agent of content of the present invention soaks and films for 30 seconds that satisfactory Pleurotus nebrodensis is put into concentration with deionized water dilution, is placed on then room-dry 1-2 hour, in the pallet for the treatment of to pack into after the tunicle drying on surface, and covers preservative film.With the Pleurotus nebrodensis of not filming is contrast.Observed in per 3 days the preservative film globule down what, brown stain and rotten situation.
Experimental result: the shitosan antifaling agent of edible fungus is filmed the processing Pleurotus nebrodensis and is compared than contrasting, and browning rate, respiratory intensity, weight-loss ratio contrast low, and organoleptic quality contrasts, and prolongs storage period 〉=3 days.
4, the fresh-keeping effect of Asparagus experiment
Experiment place: Jinan City, Shandong Province
Experimental period: on 08 03rd, 2010
Experimental design: select that to adopt back mushroom body complete, color is pure white, and no disease and pest has no mechanical damage, and stem 10-15 centimetre Asparagus experimentizes.It is that 1% shitosan antistaling agent of content of the present invention soaks and films for 30 seconds that satisfactory Asparagus is put into concentration with deionized water dilution, is placed on then room-dry 1-2 hour, in the pallet for the treatment of to pack into after the tunicle drying on surface, and covers preservative film.With the Asparagus of not filming is contrast.Observe every day under the preservative film the globule what, the brown stain and the situation of rotting.
Experimental result: the shitosan antifaling agent of edible fungus film the Asparagus handled contrast compare, browning rate, respiratory intensity, weight-loss ratio contrast low, organoleptic quality contrasts, and prolongs storage period 〉=1 day.
Claims (6)
1. shitosan antifaling agent of edible fungus and preparation method thereof is characterized in that step is as follows:
(1) shitosan 20 with deacetylation 〉=85% restrains in the citric acid solution that is dissolved in 1000 milliliter 4%, makes 2% chitosan solution.
(2) at cobalt---above-mentioned 2% chitosan solution that makes of irradiation under 60 gamma-rays that produce, the irradiation absorbed dose of radiation is 3---10KGY.
(3) 2% chitosan solution behind the irradiation adds 1% ascorbic acid, and stirring promptly becomes the shitosan antifaling agent of edible fungus.
2. shitosan antifaling agent of edible fungus as claimed in claim 1 and preparation method thereof is characterized in that described shitosan is to be reached 〉=85% formed by the chitin deacetylase degree.
3. shitosan antifaling agent of edible fungus as claimed in claim 1 and preparation method thereof is characterized in that described shitosan is through using cobalt---2% chitosan solution that irradiation makes under 60 gamma-rays that produce, and the irradiation absorbed dose of radiation is 3---10KGY.
4. shitosan antifaling agent of edible fungus as claimed in claim 1 and preparation method thereof is characterized in that described water is deionized water.
5. shitosan antifaling agent of edible fungus as claimed in claim 1 and preparation method thereof is characterized in that described citric acid is a chemical pure.
6. shitosan antifaling agent of edible fungus as claimed in claim 1 and preparation method thereof is characterized in that described ascorbic acid is that a kind of fusing point is 190-192 ℃ a water soluble vitamin.
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| CN 201010253323 CN101965862A (en) | 2010-08-16 | 2010-08-16 | Chitosan preservative for edible fungi and preparation method thereof |
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| CN 201010253323 CN101965862A (en) | 2010-08-16 | 2010-08-16 | Chitosan preservative for edible fungi and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669253A (en) * | 2012-06-07 | 2012-09-19 | 临沂兴大工程有限责任公司 | Vegetable sterilization method |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
| CN105341145A (en) * | 2015-10-22 | 2016-02-24 | 唐山师范学院 | Edible fresh keeping agent as well as preparation method and application thereof |
| CN105394168A (en) * | 2015-10-22 | 2016-03-16 | 华北理工大学 | Fresh keeping agent, and preparation method and application thereof |
| CN106305998A (en) * | 2016-08-20 | 2017-01-11 | 界首市众鑫科技服务有限公司 | Mildew-proof mothproof agent for storage of dried edible fungus products |
| CN106973976A (en) * | 2017-03-01 | 2017-07-25 | 浙江海洋大学 | A kind of method that utilization sleeve-fish-processing waste prepares bio-preservative |
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| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
| CN101766222A (en) * | 2010-01-08 | 2010-07-07 | 黄山山华(集团)有限公司 | Edible fungus preservation liquid and preparation method thereof |
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2010
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| CN1543820A (en) * | 2003-09-15 | 2004-11-10 | 孟祥红 | Method for manufacturing glycosaminoglycan film-forming agent for fresh-keeping of winter jujube |
| CN101700058A (en) * | 2009-11-13 | 2010-05-05 | 昆明理工大学 | Russula mycelium anti-staling agent and preparing method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669253A (en) * | 2012-06-07 | 2012-09-19 | 临沂兴大工程有限责任公司 | Vegetable sterilization method |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
| CN105341145A (en) * | 2015-10-22 | 2016-02-24 | 唐山师范学院 | Edible fresh keeping agent as well as preparation method and application thereof |
| CN105394168A (en) * | 2015-10-22 | 2016-03-16 | 华北理工大学 | Fresh keeping agent, and preparation method and application thereof |
| CN106305998A (en) * | 2016-08-20 | 2017-01-11 | 界首市众鑫科技服务有限公司 | Mildew-proof mothproof agent for storage of dried edible fungus products |
| CN106973976A (en) * | 2017-03-01 | 2017-07-25 | 浙江海洋大学 | A kind of method that utilization sleeve-fish-processing waste prepares bio-preservative |
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Application publication date: 20110209 |