CN105104516A - Mulberry preservative and preparation method and application thereof - Google Patents
Mulberry preservative and preparation method and application thereof Download PDFInfo
- Publication number
- CN105104516A CN105104516A CN201510525920.XA CN201510525920A CN105104516A CN 105104516 A CN105104516 A CN 105104516A CN 201510525920 A CN201510525920 A CN 201510525920A CN 105104516 A CN105104516 A CN 105104516A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- antistaling agent
- mulberry fruit
- preservative
- chitosan
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Fodder In General (AREA)
Abstract
The invention provides a mulberry preservative and a preparation method and application thereof. The preservative is synthesized by dissolving caffeic acid in methanol and then mixing with a phosphate buffer solution for reacting for 3-5 hours at the temperature of 20-50 DEG C by taking chitosan as a substrate and laccase as a catalyst under the microwave condition in an auxiliary way. According to the invention, the chitosan of natural sources is taken as a main raw material to synthesize chitosan caffeic acid derivatives, the environment is not polluted in a product generation process, and the enzyme can be recycled and has better water solubility. The mulberry can be soaked and then air-dried to form a coated film naturally attached to the surface, thereby playing a role in keeping the mulberry quality. The preservative not only can prolong the shelf life of the mulberry but also can keep the contents of main active substances of the mulberry so as to prevent the eating taste from being affected, thereby achieving the expected preservation effect.
Description
Technical field
The invention belongs to Food Engineering Development field, be specifically related to a kind of mulberry fruit antistaling agent and its preparation method and application.
Background technology
Mulberry fruit (mulberryfruit) is sorosis again, is the fruit for Moraceae deciduous tree mulberry tree (MorusalbaLinn.), and annual 4-6 month is ripe.Mulberry fruit contains abundant nutriment, always just has use that is edible and Chinese medicine, before more than 2,000 years, and one of its hired medicine just becoming emperor.1993, health ministry is one of agricultural product mulberry fruit being classified as " being food and medicine " just.Mulberry fruit also can strengthen immune organ weight, strengthen nonspecific immunity function and humoral immune function, cell mutation had to prevention effect, also there is the effect of anti-hepatitis B virus and the effect of anti-AIDS.But fresh mulberry fruit harvest time Relatively centralized, freshness date is shorter, and domestic fruit storage condition is poor, and postharvest decay phenomenon is serious, causes serious economic loss to orchard worker.Traditional fruit storage method is by deepfreeze, but original fruit color, taste and nutritional labeling can immediate loss in this course.Therefore, find a kind of antistaling agent and adopt rear metabolism to slow down it, keep its freshness to greatest extent, suitable prolongation storage period is the focus that current fruit freshness preserving is studied.
Shitosan (chitosan), also known as chitosan, is that the chitin extensively existed by nature obtains through deacetylation.There is a large amount of free amine groups in shitosan and become a small amount of positively charged boiomacromolecule of nature, but a large amount of amino and hydroxyl interaction are formed in molecule and intermolecular hydrogen bonding, cause its water-soluble variation, limit its application greatly.Chinese invention CN94101978.0 utilizes shrimp shell crab shell to produce shitosan, then adds activating agent and antistaling agent made by auxiliary agent.But this process is comparatively complicated, production cost is relatively high, and with peculiar smell.
Summary of the invention
The technical problem solved: the present invention is directed to the problems referred to above, the invention provides a kind of mulberry fruit antistaling agent and its preparation method and application, adopt shitosan caffeic acid derivative (CTS-g-CA) as the antistaling agent of mulberry fruit, have found the valid density extending mulberry fruit shelf life, this antistaling agent effectively can also prevent the mulberry fruit problem that main active substances content reduces in storage, and does not affect eating mouth feel after process.
Technical scheme: a kind of mulberry fruit antistaling agent, active ingredient is CTS-g-CA, and its structural formula is as follows, and chitosan molecule amount is (10
5) 2 ~ 5:
The preparation method of described mulberry fruit antistaling agent, step is:
Mix with phosphate buffer after being dissolved in methyl alcohol by 0.01 ~ 0.1g caffeic acid, with 0.5 ~ 2g shitosan for substrate, 0.1 ~ 1mg laccase is catalyst, and temperature is 20 ~ 50 DEG C again, auxiliary synthesis under reaction 3 ~ 5h, 20 ~ 250W microwave condition.
A kind of mulberry fruit antistaling agent, the organic acid wherein containing CTS-g-CA and 0.5wt.% ~ 2wt.% described in 0.1wt.% ~ 5wt.%.
The application of described mulberry fruit antistaling agent, after described antistaling agent process mulberry fruit, 0 ~ 4 DEG C is preserved rotting rate after 5 ~ 7 days is still 0, and weight-loss ratio does not have significant change compared with control group.
Beneficial effect: the shitosan that present invention employs natural origin is primary raw material synthesis shitosan caffeic acid derivative (CTS-g-CA), generate product process environmentally safe, and enzyme can reuse, better water-soluble.Can soak mulberry fruit, after air-dry, be naturally attached to its surface, form film, play and keep the effect of mulberry fruit quality.This antistaling agent not only can extend mulberry fruit shelf life, can also keep its main active substances content, not affect eating mouth feel, reach the fresh-keeping effect of expection.After described antistaling agent process mulberry fruit, 0 ~ 4 DEG C is preserved 5 ~ 7 days rotting rates is still 0, and weight-loss ratio does not have significant change compared with control group.After 18 ~ 20 days, rotting rate is only 30 ~ 40%, and control group is completely rotten; Weight-loss ratio is 4% ~ 6%, and control group is 8% ~ 12%.After described antistaling agent process mulberry fruit, 0 ~ 4 DEG C is preserved anthocyanidin content after 18 ~ 20 days is 0.7 ~ 1.0mg/g, Vitamin C content is 0.3 ~ 0.6mg/100g, polyphenol content is 3.0 ~ 6.1mg/g and general flavone content is 2.5 ~ 4.0mg/g, than 0.3 ~ 0.5mg/g of control group, 0.2 ~ 0.3mg/100g, 2.0 ~ 3.3mg/g and 1.1 ~ 2.1mg/g all significantly improve.
Accompanying drawing explanation
Fig. 1 is the infrared spectrum of shitosan caffeic acid derivative.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Should be understood that these embodiments are only not used in for illustration of the present invention to limit the scope of the invention.In addition should be understood that those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the application's appended claims limited range equally after the content of having read the present invention's instruction.
Embodiment 1
The present embodiment is by this antistaling agent main component shitosan caffeic acid derivative (CTS-g-CA) of laccase enzyme' s catalysis, and products therefrom is applied in subsequent embodiment.
Preparation method is: mix with phosphate buffer after 0.045g caffeic acid (CA) is dissolved in methyl alcohol again, with 1g shitosan (CTS) for substrate, 0.3mg laccase is catalyst (enzyme immobilization recycling), temperature is 30 DEG C, auxiliary synthesis under reaction 4h, 180W microwave condition.Synthetic route is shown in following formula:
As shown in Figure 1, compared with shitosan, its caffeic acid derivative is at 1320cm for the infrared spectrum of shitosan and caffeic acid derivative thereof
-1and 1380cm
-1the transmittance of the N-H key at place obviously increases, at 1700cm
-1and 1670cm
-1there is new peak in place, is consistent with the stretching vibration of C=C key.The content of result display N-H key obviously reduces, and shitosan caffeic acid derivative is synthesized by amido link.
Embodiment 2
The present embodiment adopts 4 DEG C of preservations after this antistaling agent process mulberry fruit to measure the way of its rotting rate and weight-loss ratio every day to evaluate its fresh-keeping effect.
Preparation antistaling agent: the organic acid of CTS-g-CA and 1wt.% containing 0.5wt.% in antistaling agent.Mulberry fruit is immersed in 15min in antistaling agent and water respectively, then takes out nature and dry, 4 DEG C of preservations, measure its rotting rate and weight-loss ratio every day, press formula (1) and (2) calculating respectively.
Rotten rank: 0 grade of nothing is rotted; Rot 0-5% on 1 grade of surface; Rot 5-20% on 2 grades of surfaces; Rot 20-50% on 3 grades of surfaces; Rot >50% on 4 grades of surfaces.
Result shows, and after 5 ~ 7 days, after this antistaling agent process mulberry fruit, rotting rate is still 0, and weight-loss ratio does not have significant change compared with control group.18 ~ 20 days time, water treatment is completely rotten, and weight-loss ratio is 8% ~ 12%, and the rotting rate of antistaling agent process is 30 ~ 40%, and weight-loss ratio is 4% ~ 6%, well prevents it from rotting, reach good fresh-keeping effect after antistaling agent process mulberry fruit is described.And mulberry fruit rotting rate first reduces rear rising along with the increase of antistaling agent mesochite glycan content.
Embodiment 3
The present embodiment adopts 0 ~ 4 DEG C of preservation after this antistaling agent process mulberry fruit within 18 ~ 20 days, to measure the way of its anthocyanidin, vitamin C, polyphenol and general flavone content afterwards to evaluate the research effect that this antistaling agent improves mulberry fruit main active substances content.
Preparation antistaling agent: the organic acid of CTS-g-CA and the 0.5wt.% ~ 2wt.% containing 0.1wt.% ~ 5wt.% in antistaling agent.Mulberry fruit is immersed in 10 ~ 20min in antistaling agent and water respectively, then takes out nature and dry, 0 ~ 4 DEG C of preservation, within 18 ~ 20 days, measure mulberry fruit main active substances content afterwards.Measure anthocyanidin content by pH differential method, HPLC method measures Vitamin C content, and Folin-phenol method measures polyphenol content, natrium nitrosum-aluminum nitrate-NaOH colorimetric method for determining general flavone content.
Result shows, after this antistaling agent process, anthocyanidin content is 0.7 ~ 1.0mg/g, Vitamin C content is 0.3 ~ 0.6mg/100g, polyphenol content is 3.0 ~ 6.1mg/g and general flavone content is 2.5 ~ 4.0mg/g, than the content 0.3 ~ 0.5mg/g of component each after water treatment, 0.2 ~ 0.3mg/100g, 2.0 ~ 3.3mg/g and 1.1 ~ 2.1mg/g all significantly improves, the content of mulberry fruit main active substances can be improved after this antistaling agent process mulberry fruit is described, keep the nutritional labeling of mulberry fruit, and on eating mouth feel without impact.And mulberry fruit main active substances content first raises rear reduction along with the rising of antistaling agent mesochite glycan content.
Claims (4)
1. a mulberry fruit antistaling agent, it is characterized in that active ingredient is CTS-g-CA, its structural formula is as follows, and chitosan molecule amount is (10
5) 2 ~ 5:
2. the preparation method of mulberry fruit antistaling agent described in claim 1, is characterized in that step is:
Mix with phosphate buffer after being dissolved in methyl alcohol by 0.01 ~ 0.1g caffeic acid, with 0.5 ~ 2g shitosan for substrate, 0.1 ~ 1mg laccase is catalyst, and temperature is 20 ~ 50 DEG C again, auxiliary synthesis under reaction 3 ~ 5h, 20 ~ 250W microwave condition.
3. a mulberry fruit antistaling agent, is characterized in that the organic acid wherein containing CTS-g-CA and 0.5wt.% ~ 2wt.% described in 0.1wt.% ~ 5wt.% claim 1.
4. the application of mulberry fruit antistaling agent described in claim 3, after it is characterized in that described antistaling agent process mulberry fruit, 0 ~ 4 DEG C is preserved rotting rate after 5 ~ 7 days is still 0, and weight-loss ratio does not have significant change compared with control group.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525920.XA CN105104516A (en) | 2015-08-25 | 2015-08-25 | Mulberry preservative and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525920.XA CN105104516A (en) | 2015-08-25 | 2015-08-25 | Mulberry preservative and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105104516A true CN105104516A (en) | 2015-12-02 |
Family
ID=54652856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510525920.XA Pending CN105104516A (en) | 2015-08-25 | 2015-08-25 | Mulberry preservative and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105104516A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586800A (en) * | 2017-10-09 | 2018-01-16 | 泰兴市东圣生物科技有限公司 | A kind of chitosan derivatives preparation method and its application in food fresh keeping |
| CN112931607A (en) * | 2021-04-01 | 2021-06-11 | 重庆市蚕业科学技术研究院 | Comprehensive preservation method suitable for short-distance transportation of mulberries |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665544A (en) * | 2009-10-10 | 2010-03-10 | 河南中医学院 | Chitosan grafting compound of cinnamic acid derivatives and application |
| CN104782747A (en) * | 2015-05-08 | 2015-07-22 | 江苏科技大学 | Compound preservative used for mulberries and freshness-retaining method thereof |
-
2015
- 2015-08-25 CN CN201510525920.XA patent/CN105104516A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101665544A (en) * | 2009-10-10 | 2010-03-10 | 河南中医学院 | Chitosan grafting compound of cinnamic acid derivatives and application |
| CN104782747A (en) * | 2015-05-08 | 2015-07-22 | 江苏科技大学 | Compound preservative used for mulberries and freshness-retaining method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 余成华: "漆酶催化氧化促进壳聚糖-酚类物质接枝的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 李增志等: "《食品安全的理论与实践—安徽食品安全博士论坛》", 31 December 2005, 合肥工业大学出版社 * |
| 杜传来等: "《果蔬贮藏保鲜实用技术》", 31 January 2014, 安徽大学出版社 * |
| 林水森等: "壳聚糖及其衍生物抗菌机理研究进展", 《化学通报》 * |
| 温辉梁: "《生物化工产品生产技术》", 31 December 2004, 江西科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107586800A (en) * | 2017-10-09 | 2018-01-16 | 泰兴市东圣生物科技有限公司 | A kind of chitosan derivatives preparation method and its application in food fresh keeping |
| CN112931607A (en) * | 2021-04-01 | 2021-06-11 | 重庆市蚕业科学技术研究院 | Comprehensive preservation method suitable for short-distance transportation of mulberries |
| CN112931607B (en) * | 2021-04-01 | 2023-07-21 | 重庆市蚕业科学技术研究院 | Comprehensive fresh-keeping method suitable for short-distance transportation of mulberries |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101665384B (en) | Se-enriched bio-organic fertilizer and producing method thereof | |
| CN103798228B (en) | A kind of flower antistaling agent containing polyglutamic acid or its salt | |
| CN105110868B (en) | A kind of environmental type foliar fertilizer and preparation method thereof | |
| CN102499461B (en) | Preparation method of reactive tobacco perfume | |
| Lange et al. | Opportunities for seaweed biorefinery | |
| CN104783295A (en) | Preparation method for pecan shell smoke solution with high antibacterial and antioxidant activity | |
| CN110156499A (en) | A kind of humic acid precursor substance of addition stage by stage improves the compost method of content of humic acid | |
| CN104057524B (en) | A kind of stalk the braided material fire-retardant soak of burnt sugar coloring and using method thereof | |
| CN102295475B (en) | Organic fertilizer prepared from solid and liquid products obtained by gasification of biomass and preparation method thereof | |
| Flores-Gallegos et al. | Sotol, an alcoholic beverage with rising importance in the worldwide commerce | |
| CN104705392A (en) | Preservative fruit wax containing bleached lac as well as preparation method and application thereof | |
| CN101669540A (en) | Fresh-keeping agent | |
| CN108902294A (en) | A kind of antistaling agent for grape and preparation method thereof | |
| CN105104516A (en) | Mulberry preservative and preparation method and application thereof | |
| CN104351332A (en) | Kiwi fruit compound preservative, preparation method thereof and kiwi fruit preservation method | |
| Wu et al. | Application of polysaccharide-rich solution derived from waste macroalgae Enteromorpha prolifera in cherry tomato preservation and utilizing post-extraction residue for crude bio-oil production | |
| CN110066201B (en) | Conditioner for improving hardened tobacco planting soil and preparation method thereof | |
| CN104326800A (en) | Method for preparing lentinula edodes culture medium with pine bark | |
| CN107751367A (en) | Fruit preserving coating agent and preparation method thereof | |
| CN103992186A (en) | Factory-like bottle-cultivated pleurotus eryngii culture medium | |
| CN103461474A (en) | Biological source strawberry preservative | |
| CN105110985B (en) | A kind of crab flavour mushroom compost and preparation method | |
| US11266092B2 (en) | Agricultural product for improving immunity | |
| CN103461475A (en) | Biological source strawberry preservative | |
| CN105884460A (en) | Method for preparing citrus production increase fertilizer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |