CN105851200A - Natural biological preserving agent for aquatic products and preparation method and application thereof - Google Patents
Natural biological preserving agent for aquatic products and preparation method and application thereof Download PDFInfo
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- CN105851200A CN105851200A CN201610256480.7A CN201610256480A CN105851200A CN 105851200 A CN105851200 A CN 105851200A CN 201610256480 A CN201610256480 A CN 201610256480A CN 105851200 A CN105851200 A CN 105851200A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 239000000047 product Substances 0.000 claims abstract description 76
- 229920001287 Chondroitin sulfate Polymers 0.000 claims abstract description 34
- 229940059329 chondroitin sulfate Drugs 0.000 claims abstract description 34
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 34
- -1 chondroitin sulfate oligosaccharide Chemical class 0.000 claims abstract description 29
- 239000000284 extract Substances 0.000 claims abstract description 29
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000004321 preservation Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000012545 processing Methods 0.000 claims abstract description 17
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 16
- 241000407170 Curcuma Species 0.000 claims abstract description 12
- 235000014375 Curcuma Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000006227 byproduct Substances 0.000 claims abstract description 9
- 239000000243 solution Substances 0.000 claims description 65
- 239000000203 mixture Substances 0.000 claims description 45
- 238000003756 stirring Methods 0.000 claims description 40
- 102000004190 Enzymes Human genes 0.000 claims description 35
- 108090000790 Enzymes Proteins 0.000 claims description 35
- 239000000843 powder Substances 0.000 claims description 33
- 230000003064 anti-oxidating effect Effects 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 31
- 239000003795 chemical substances by application Substances 0.000 claims description 29
- 239000008363 phosphate buffer Substances 0.000 claims description 25
- 238000010792 warming Methods 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- 239000007787 solid Substances 0.000 claims description 20
- 230000003647 oxidation Effects 0.000 claims description 17
- 238000007254 oxidation reaction Methods 0.000 claims description 17
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 230000002255 enzymatic effect Effects 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 15
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 14
- 241000251468 Actinopterygii Species 0.000 claims description 14
- 239000000413 hydrolysate Substances 0.000 claims description 11
- 210000001519 tissue Anatomy 0.000 claims description 11
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 claims description 10
- 241000238366 Cephalopoda Species 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 10
- 238000001556 precipitation Methods 0.000 claims description 10
- 238000005360 mashing Methods 0.000 claims description 9
- 210000003205 muscle Anatomy 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 230000033228 biological regulation Effects 0.000 claims description 6
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 108091005658 Basic proteases Proteins 0.000 claims description 5
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 229920005654 Sephadex Polymers 0.000 claims description 5
- 239000012507 Sephadex™ Substances 0.000 claims description 5
- 238000002835 absorbance Methods 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 238000004440 column chromatography Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 238000010828 elution Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 230000007760 free radical scavenging Effects 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000002523 gelfiltration Methods 0.000 claims description 5
- 210000000867 larynx Anatomy 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000019419 proteases Nutrition 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 230000002000 scavenging effect Effects 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 108010009736 Protein Hydrolysates Proteins 0.000 claims description 4
- 210000002816 gill Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 108010048734 sclerotin Proteins 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 241000143060 Americamysis bahia Species 0.000 claims 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 150000002482 oligosaccharides Chemical class 0.000 claims 1
- 229910052717 sulfur Inorganic materials 0.000 claims 1
- 239000011593 sulfur Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 241000894006 Bacteria Species 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000004792 oxidative damage Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000192 social effect Effects 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 28
- 241000238557 Decapoda Species 0.000 description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 241000238553 Litopenaeus vannamei Species 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 6
- 239000002932 luster Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical class [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 3
- 238000003556 assay Methods 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 210000002808 connective tissue Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000002576 ketones Chemical class 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 239000001117 sulphuric acid Substances 0.000 description 3
- 235000011149 sulphuric acid Nutrition 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000058338 Macrobrachium nipponense Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- FZPYMZUVXJUAQA-ZDUSSCGKSA-N Turmerone Chemical compound CC(C)=CC(=O)C[C@H](C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-ZDUSSCGKSA-N 0.000 description 2
- FZPYMZUVXJUAQA-UHFFFAOYSA-N Turmerone Natural products CC(C)=CC(=O)CC(C)C1=CCC(C)=CC1 FZPYMZUVXJUAQA-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- XOCANRBEOZQNAQ-KBPBESRZSA-N alpha-turmerone Natural products O=C(/C=C(\C)/C)C[C@H](C)[C@H]1C=CC(C)=CC1 XOCANRBEOZQNAQ-KBPBESRZSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000012754 curcumin Nutrition 0.000 description 2
- 229940109262 curcumin Drugs 0.000 description 2
- 239000004148 curcumin Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 2
- DTGKSKDOIYIVQL-WEDXCCLWSA-N (+)-borneol Chemical compound C1C[C@@]2(C)[C@@H](O)C[C@@H]1C2(C)C DTGKSKDOIYIVQL-WEDXCCLWSA-N 0.000 description 1
- NVEQFIOZRFFVFW-UHFFFAOYSA-N 9-epi-beta-caryophyllene oxide Natural products C=C1CCC2OC2(C)CCC2C(C)(C)CC21 NVEQFIOZRFFVFW-UHFFFAOYSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VMYXUZSZMNBRCN-AWEZNQCLSA-N Curcumene Natural products CC(C)=CCC[C@H](C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-AWEZNQCLSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- 241001214258 Pampus argenteus Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical class OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000544286 Vibrio anguillarum Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- FAMPSKZZVDUYOS-UHFFFAOYSA-N alpha-Caryophyllene Natural products CC1=CCC(C)(C)C=CCC(C)=CCC1 FAMPSKZZVDUYOS-UHFFFAOYSA-N 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 1
- 229940117948 caryophyllene Drugs 0.000 description 1
- NPNUFJAVOOONJE-UONOGXRCSA-N caryophyllene Natural products C1CC(C)=CCCC(=C)[C@@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-UONOGXRCSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002481 ethanol extraction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- TYQCGQRIZGCHNB-JLAZNSOCSA-N l-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(O)=C(O)C1=O TYQCGQRIZGCHNB-JLAZNSOCSA-N 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 239000004137 magnesium phosphate Substances 0.000 description 1
- 229960002261 magnesium phosphate Drugs 0.000 description 1
- 229910000157 magnesium phosphate Inorganic materials 0.000 description 1
- 235000010994 magnesium phosphates Nutrition 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004719 natural immunity Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- VMYXUZSZMNBRCN-UHFFFAOYSA-N α-curcumene Chemical compound CC(C)=CCCC(C)C1=CC=C(C)C=C1 VMYXUZSZMNBRCN-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a natural biological preserving agent for aquatic products, which is prepared from the following ingredients in parts by weight: 16 to 24 parts of chondroitin sulfate oligosaccharide, 35 to 40 parts of antioxidative peptide, 41 to 45 parts of curcuma extract and 300 to 450 parts of sterilized water. The invention further relates to a preparation method of the biological preserving agent and application to preservation of the aquatic products. The biological preserving agent disclosed by the invention is non-toxic, has no residues, is low in cost, can effectively avoid oxidative damage to fat, proteins and the like of the aquatic products, and keeps the bright color of the aquatic products; meanwhile, the broad-spectrum antibacterial activity of the curcuma extract is sufficiently utilized to prevent breeding and reproduction of various common bacteria of the aquatic products in the preserving process of the aquatic products, so that the natural biological preserving agent takes an effective preserving effect on the aquatic products and a preservation period of the aquatic products is obviously prolonged. Moreover, in the preparing process of the preserving agent, both the chondroitin sulfate oligosaccharide and the antioxidative peptide use aquatic product processing byproducts as raw materials, so that production cost can be reduced, the output value of aquatic product processing is improved, the environment is improved, and the natural biological preserving agent has obvious social effects.
Description
Technical field
The present invention relates to technical field of aquatic product preservation, particularly relate to a kind of aquatic products natural biological freshness-preserving agent and preparation side thereof
Method and application.
Background technology
Aquatic products due to delicious flavour, nutritious, rich in cardiovascular diseases is had medicable n～3 unsaturated fatty acids and
Other active substances, are the most increasingly liked by people.Owing in the muscle of the aquatic products such as fish and shrimp, moisture is about
70%, tissue is fragile, natural immunity material is few, unsaturated fatty acid is oxidizable and content of soluble protein is high, therefore
It is difficult to storage than general animal flesh tissue, is easily reduced quality, even corrupt.
It is the conventional means during aquatic products accumulating processes that antistaling agent processes, and it can not only effectively slow down aquatic products freshness and decline,
And the retentiveness of aquatic products can be increased, prevent variable color in storage and transport process.At present, conventional aquatic product fresh keeping agent is general
For chemical preservative, in Patent No. ZL200710066793.7 (Authorization Notice No. is CN 101002579B)
State's patent of invention " agent for preservation of shrimp and application thereof " discloses a kind of agent for preservation of shrimp, and this antistaling agent is tied with sulfites
Close a certain amount of dispersant to make, although solve antistaling agent in the fresh-keeping ice of shrimps (include sulphite, bisulfites,
Pyrosulfite, low sulphite) problem pockety, but sulphite is toxic, not only affects eater's
Healthy, and can make to use the shrimp product of this kind of chemical preservative not meet some Hesperian food peace
Full regulation, thus bring economic loss to manufacturing enterprise.
Bio-preservative is a kind of New Cut Flower Fresh Keeping risen in recent years, typically extracts from animals and plants, microorganism or utilizes
Modern biotechnology obtains, and it is paid close attention to by people with the feature such as safe and healthy.Such as Application No.
Chinese invention patent " the fresh-keeping Stromateoides argenteus of a kind of ice of 201410639965.5 (application publication number is CN 104322648 A)
Method " disclose a kind of tea polyphenols bio-preservative；(application publication number is CN to Application No. 200910234813.6
102038270 A) Chinese invention patent " antistaling agent for shellfish " disclose a kind of antistaling agent for shellfish, this biology
Antistaling agent is made up of alanine, lysozyme, glycine, ascorbic acid, magnesium phosphate.
Existing bio-preservative is compared with tradition aquatic product fresh keeping agent, and safety significantly improves, but most biological guarantor
The fresh-keeping effect of fresh dose is undesirable, need to improve further.
Summary of the invention
First to be solved by this invention technical problem is that the Aquatic product providing a kind of good refreshing effect for prior art
Product natural biological freshness-preserving agent.
Second to be solved by this invention technical problem is that and provide a kind of natural life of above-mentioned aquatic products for prior art
The preparation method of thing antistaling agent.
3rd to be solved by this invention technical problem is that and provide a kind of natural life of above-mentioned aquatic products for prior art
The application in preservation of fishery of the thing antistaling agent.
The present invention solves the technical scheme that above-mentioned first technical problem used: a kind of aquatic products natural biological freshness-preserving agent,
It is characterized in that, meter by weight consists of the following composition: chondroitin sulfate oligosaccharide 16～24 parts, anti-oxidation peptide 35～40
Part, Rhizoma Curcumae Longae extract 41～45 parts, degerming water 300～450 parts.
Chondroitin sulfate oligosaccharide in such scheme has stronger antioxidant activity, it is possible to protection body cell film is from oxygen
Change damage, also can prevent the oxidation of fat in aquatic products simultaneously；Anti-oxidation peptide can suppress the water that the oxygen in air causes
Product fat oxidation and variable color, it is possible to keep the excellent flavor of food and vivid color and luster；Rhizoma Curcumae Longae ethanol extraction contains
The various active compositions such as curcumin, turmerone, Borneolum Syntheticum, curcumene, caryophyllene, these compositions have the most antibacterial and
Antioxidation, it is possible to significantly inhibit escherichia coli, Vibrio anguillarum, Salmonella, staphylococcus aureus, yeast and
The growth of common bacteria and propagation in the multiple aquatic products such as mycete, the curcumin in Rhizoma Curcumae Longae extract, turmerone are all good simultaneously
Good natural anti-oxidation composition, with above-mentioned chondroitin sulfate oligosaccharide and anti-oxidation peptide mating reaction, it is possible to suppression oxygen, from
By the oxidative damage to fat, protein, DNA and pigment such as base.
As preferably, described chondroitin sulfate oligosaccharide prepares with the sclerotin by-product of generation in processing of aquatic products for raw material, fall
Low production cost, environmental protection, economy.
The present invention solves the technical scheme that second technical problem used: the system of above-mentioned aquatic products natural biological freshness-preserving agent
Preparation Method, comprises the following steps: prepares above-mentioned chondroitin sulfate oligosaccharide, anti-oxidation peptide and Rhizoma Curcumae Longae extract respectively, presses
Chondroitin sulfate oligosaccharide, anti-oxidation peptide and Rhizoma Curcumae Longae extract are mixed by above-mentioned mass fraction, add degerming water, and stirring is all
Even required aquatic products natural biological freshness-preserving agent.
As preferably, described chondroitin sulfate oligosaccharide is prepared by following steps:
(1) with tuna bone, squid larynx bone as raw material, the muscle of residual, fat and other connective groups after boiling, are rejected
Knit, after smashing homogenate to pieces, obtain homogenate；
(2) in above-mentioned homogenate, add acetone according to volume ratio 1:1～2, stir defat 2～3h, stand, discard acetone
Layer, obtains defat solid content；
(3) in above-mentioned defat solid content, add 0.5mol/L phosphate buffer by solid-to-liquid ratio 1:1～3g/mL, adjust
Joint pH is 5.0～7.0, stirs, obtains mixture；
(4) said mixture being warming up to 50～60 DEG C, add bromelain, enzyme concentration is 1000～2000U/g, enzyme
The solution time is 6～10h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains enzymolysis solution for the first time；
(5) pH regulating above-mentioned first time enzymolysis solution is 8.0～9.0, adds alkaline protease, and enzyme concentration is
1500～3000U/g, hydrolysis temperature is 50～55 DEG C, stirs enzymolysis 3～6h, is warming up to 75 DEG C of process 10min and obtains second time enzyme
Solve liquid；
(6) above-mentioned second time enzymolysis solution 4000～5000rpm is centrifuged 10min, takes supernatant；
(7) adding volume fraction 60～the ethanol of 90% in above-mentioned supernatant, under the conditions of pH6.0～8.5, precipitation obtains
Chondroitin sulfate；
(8) press solid-liquid ratio 1:20～25g/mL in above-mentioned chondroitin sulfate, add 0.4mol/L hydrochloric acid solution, 65～80
DEG C stirring in water bath acidolysis 18～24h；It is cooled to room temperature, adds sodium hydroxide and neutralize, lyophilization, obtain chondroitin sulfate few
Sugar.
As preferably, described anti-oxidation peptide is prepared by following steps:
(1) take clean after tuna, squid processing byproduct, tissue mashing homogenate after homogenate, standby；
(2) in above-mentioned homogenate, add isopropanol according to solid-liquid ratio 1:6～9g/mL, at 35～40 DEG C, stir defat
24～48h, then 5000～8000rpm it is centrifuged 15min, supernatant discarded, collects defat solid content precipitation；
(3) in above-mentioned defat solid content, 0.5mol/L phosphate buffer is added by solid-to-liquid ratio 1:3～5g/mL, regulation
PH is 5.0～7.0, stirs, and obtains mixture.
(4) said mixture stirring is warming up to 50～60 DEG C, adds flavor protease, and enzyme concentration is 1000～2000U/g,
50～60 DEG C of enzymolysis 3～6h, obtain enzymatic hydrolysate；Above-mentioned enzymatic hydrolysate is warming up to more than 75 DEG C, and keeps 10～15min,
Enzyme denaturing, is cooled to room temperature, is centrifuged 10min in 5000rpm, obtains enzymolysis solution, and lyophilizing obtains zymolyte dry powder；
(5) above-mentioned zymolyte dry powder is dissolved in the phosphate buffer of pH 6.5～7.5, is made into the solution of 20～25mg/mL,
At a temperature of operating pressure in 0.1～0.15MPa and 20～25 DEG C, be respectively adopted molecular cut off 7kDa, 5kDa, 3
The ultrafilter membrane of kDa and 1kDa carries out hyperfiltration treatment to gained enzymatic hydrolysate, collects each component, by measuring each component pair
The Scavenging activity of DPPH free radical, determines the oxidation resistance of each component, collects the strongest component of oxidation resistance and makes
Obtain dry powder；
(6) phosphate buffer of component pH 6.5～7.5 the strongest for above-mentioned oxidation resistance is made into 20～25mg/mL
Solution, through sephadex G-25 column chromatography for separation, carry out eluting with pH6.5～7.5 phosphate buffers, according to
Absorbance curve under 220nm collects elution fraction, and wherein the highest component of DPPH free radical scavenging activity is gel filtration
Enzymolysis anti-oxidation peptide, lyophilizing obtains anti-oxidation peptide.
As preferably, described Rhizoma Curcumae Longae extract is prepared by following steps:
(1) cross 40～50 mesh sieves after Rhizoma Curcumae Longae tuber is pulverized, prepare curcuma powder；
(2) by above-mentioned curcuma powder and 60～85% ethanol with mass volume ratio 1:5～10 mix homogeneously, rotate that to extract 2 little
Time, centrifugal or filtration, take clear liquid, obtain Rhizoma Curcumae Longae extracting solution, this Rhizoma Curcumae Longae extracting solution is concentrated 20～25 times, obtains Rhizoma Curcumae Longae and carry
Take concentrated solution；
(4) according to medicinal liquid adjuvant than 1:4～8, in above-mentioned concentrated solution, dextrin or corn starch, mix homogeneously are added；
Dry 10～12h, obtain desciccate for (5) 65～80 DEG C；
(6) above-mentioned desciccate is pulverized, cross 100 mesh sieves, obtain Rhizoma Curcumae Longae extract dry powder formulations.
The 3rd technical scheme that technical problem is used of the technology of the present invention is: above-mentioned aquatic products natural biological freshness-preserving agent is at water
Application during product is fresh-keeping: spray after fresh water product pretreatment or be soaked in above-mentioned antistaling agent, packing and be placed on
1～4 DEG C of preservation.
As preferably, described aquatic products are Fish, apply above-mentioned antistaling agent to comprise the following steps when processing Fish:
Fresh fishes gills, and cleans and drains, above-mentioned antistaling agent is sprayed on fish surface equably, is then carried out true
Empty controlled atmospheric packing, finally by the Fish cold preservation after packaging, refrigerated storage temperature is 1～4 DEG C.It is processed as, the flesh of fish can be made to keep
Preferably freshness and mouthfeel.
Further, as preferably, described aquatic products are shrimps, apply above-mentioned antistaling agent to include when processing shrimps
Following steps: by fresh and alive shrimps frozen water die suddenly, be then soaked in concentration be 20～30% antistaling agent solution in
50～60min, shrimps to be pulled out from antistaling agent solution and drains, sealing preservation is placed on 4 DEG C of preservations.It is processed as, can
It is prevented effectively from the black change of shrimp body, putrid and deteriorated, keeps the freshness of shrimp body.
Compared with prior art, it is an advantage of the current invention that: the bio-preservative in the present invention is nontoxic, noresidue, low one-tenth
This, select chondroitin sulfate oligosaccharide, anti-oxidation peptide and three kinds of materials of Rhizoma Curcumae Longae extract rationally to assemble, make the life of three
Thing activity organically combine, make full use of their antioxidant activity, can be prevented effectively from aquatic products fat, protein etc. not by
Oxidative demage, and keep the color and luster that aquatic products are vivid；Meanwhile, make full use of the broad spectrum antibiotic activity of Rhizoma Curcumae Longae extract, anti-
Only various aquatic products common bacteria growing and breeding in preserving process in aquatic products, thus aquatic products are played effective guarantor
Fresh effect, the notable freshness date extending aquatic products.Additionally, in the preparation process of this antistaling agent, chondroitin sulfate oligosaccharide and
Anti-oxidation peptide is all with processing of aquatic products by-product as raw material, it is possible to decrease production cost, promotes the output value of processing of aquatic products, changes
Kind environment, has significant social benefit.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1: the preparation of aquatic products natural biological freshness-preserving agent
Aquatic products natural biological freshness-preserving agent in the present embodiment is prepared by following steps:
1, the preparation of chondroitin sulfate oligosaccharide
(1) with tuna bone, squid larynx bone as raw material, this raw material is boiled 1h, then rejects the muscle of residual, fat
Fat and other connective tissues, be homogenized with high-speed tissue mashing machine, obtain homogenate；
(2) adding acetone in above-mentioned homogenate according to volume ratio 1:1,150rpm stirs defat 2h, stands, discards third
Ketone layer, obtains defat solid content；
(3) in above-mentioned defat solid content, add 0.5mol/L phosphate buffer by solid-to-liquid ratio 1:1g/mL, regulate pH
It is 5.0, stirs, obtain mixture；
(4) said mixture being warming up to 50 DEG C, add bromelain, enzyme concentration is 1000U/g, enzymolysis time
For 6h, it is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtain enzymolysis solution for the first time；
(5) pH regulating above-mentioned first time enzymolysis solution is 8.0, adds alkaline protease, and enzyme concentration is 1500U/g, enzyme
Solving temperature is 50 DEG C, stirs enzymolysis 3h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains second time enzymolysis solution；
(6) above-mentioned second time enzymolysis solution 4000rpm is centrifuged 10min, takes supernatant；
(7) adding the ethanol of volume fraction 60% in above-mentioned supernatant, under the conditions of pH6.0, it is soft that precipitation obtains sulphuric acid
Ossein；
(8) press solid-liquid ratio 1:20g/mL in above-mentioned chondroitin sulfate, add concentration 0.4mol/L hydrochloric acid solution, 65 DEG C
Stirring in water bath acidolysis 24h；It is cooled to room temperature, adds sodium hydroxide and neutralize, lyophilization, obtain chondroitin sulfate oligosaccharide.
2, the preparation of anti-oxidation peptide
(1) take the tuna after cleaning, squid processing byproduct (fish skin, minced meat and fish head), use high speed tissue mashing
Machine is homogenized, and obtains homogenate, standby；
(2) in above-mentioned homogenate, add isopropanol according to solid-liquid ratio 1:9g/mL, at 40 DEG C, stir defat 24h, so
Rear 5000rpm is centrifuged 15min, supernatant discarded, collects defat solid content precipitation；
(3) adding 0.5mol/L phosphate buffer in above-mentioned defat solid content by solid-to-liquid ratio 1:3g/mL, regulation pH is
5.0, stir, obtain mixture；
(4) said mixture stirring is warming up to 60 DEG C, adds flavor protease, and enzyme concentration is 1000U/g, 60 DEG C of enzymolysis
3h, obtains enzymatic hydrolysate；Above-mentioned enzymatic hydrolysate is warming up to more than 75 DEG C, and keeps 10～15min, enzyme denaturing, it is cooled to
Room temperature, is centrifuged 10min in 5000rpm, obtains enzymolysis solution, and lyophilizing obtains zymolyte dry powder；
(5) above-mentioned zymolyte dry powder is dissolved in the phosphate buffer of pH 6.5～7.5, is made into the solution of 20mg/mL, in
At a temperature of the operating pressure of 0.1～0.15MPa and 20～25 DEG C, it is respectively adopted molecular cut off 7kDa, 5kDa, 3kDa
With the ultrafilter membrane of 1kDa, gained enzymatic hydrolysate is carried out hyperfiltration treatment, collect each component, by measuring each component to DPPH
The Scavenging activity of free radical, determines the oxidation resistance of each component, collects the strongest component of oxidation resistance and prepares dry powder；
In the present embodiment, the molecular weight peptides component oxidation resistance less than 1kDa is the strongest；
(6) phosphate buffer of the ultrafiltration zymolyte dry powder pH 6.5～7.5 that above-mentioned molecular weight is less than 1kDa is made into
The solution of 20mg/mL, through sephadex G-25 column chromatography for separation, washes with pH 6.5～7.5 phosphate buffer
De-, collect elution fraction according to the absorbance curve under 220nm, wherein the highest component of DPPH free radical scavenging activity is
Gel filtration enzymolysis anti-oxidation peptide, lyophilizing obtains anti-oxidation peptide.
3, the preparation of Rhizoma Curcumae Longae extract
(1) cross 50 mesh sieves after Rhizoma Curcumae Longae tuber is pulverized, prepare curcuma powder；
(2) by above-mentioned curcuma powder and 60% ethanol with mass volume ratio 1:5 mix homogeneously, 100rpm rotates that to extract 2 little
Time, 3000rpm is centrifuged 10min, repeats to extract 3 times, takes clear liquid, obtains Rhizoma Curcumae Longae extracting solution, by dense for this Rhizoma Curcumae Longae extracting solution
Contract 20 times, obtain Rhizoma Curcumae Longae and extract concentrated solution；
(4) according to medicinal liquid adjuvant than 1:4, in above-mentioned concentrated solution, dextrin or corn starch, mix homogeneously are added；
Dry 12 hours, obtain desciccate for (5) 65 DEG C；
(6) above-mentioned desciccate is pulverized, and crosses 100 mesh sieves, obtains Rhizoma Curcumae Longae extract dry powder formulations.
4, the chondroitin sulfate oligosaccharide of 16 parts of above-mentioned preparations, the anti-oxidation peptide of 40 parts of above-mentioned preparations, 44 parts of above-mentioned Rhizoma Zingiberis Recens are taken
Yellow extract, mix homogeneously, add 300 parts of degerming water, obtain required aquatic products natural biological freshness-preserving agent.
Embodiment 2: the preparation of aquatic products natural biological freshness-preserving agent
Aquatic products natural biological freshness-preserving agent in the present embodiment is prepared by following steps:
1, the preparation of chondroitin sulfate oligosaccharide
(1) with tuna bone, squid larynx bone as raw material, this raw material is boiled 1h, then rejects the muscle of residual, fat
Fat and other connective tissues, be homogenized with high-speed tissue mashing machine, obtain homogenate；
(2) adding acetone in above-mentioned homogenate according to volume ratio 1:2,150rpm stirs defat 3h, stands, discards third
Ketone layer, obtains defat solid content；
(3) in above-mentioned defat solid content, add 0.5mol/L phosphate buffer by solid-to-liquid ratio 1:2g/mL, regulate pH
It is 6.0, stirs, obtain mixture；
(4) said mixture being warming up to 60 DEG C, add bromelain, enzyme concentration is 1500U/g, and enzymolysis time is
8h, is warming up to 75 DEG C and processes 10min enzyme denaturing, obtains enzymolysis solution for the first time；
(5) pH regulating above-mentioned first time enzymolysis solution is 9.0, adds alkaline protease, and enzyme concentration is 2100U/g, enzyme
Solving temperature is 55 DEG C, stirs enzymolysis 4h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains second time enzymolysis solution；
(6) above-mentioned second time enzymolysis solution 5000rpm is centrifuged 10min, takes supernatant；
(7) adding the ethanol of volume fraction 75% in above-mentioned supernatant, under the conditions of pH8.5, it is soft that precipitation obtains sulphuric acid
Ossein；
(8) adding concentration in above-mentioned chondroitin sulfate by solid-liquid ratio 1:25g/mL is 0.4mol/L hydrochloric acid solution, 80
DEG C stirring in water bath acidolysis 21h；It is cooled to room temperature, adds sodium hydroxide and neutralize, lyophilization, obtain chondroitin sulfate oligosaccharide.
2, the preparation of anti-oxidation peptide
(1) take the tuna after cleaning, squid processing byproduct (fish skin, minced meat and fish head), use high speed tissue mashing
Machine is homogenized, and obtains homogenate, standby；
(2) in above-mentioned homogenate, add isopropanol according to solid-liquid ratio 1:8g/mL, at 35 DEG C, stir defat 48h, so
Rear 8000rpm is centrifuged 15min, supernatant discarded, collects defat solid content precipitation；
(3) in above-mentioned defat solid content, add 0.5mol/L phosphate buffer by solid-to-liquid ratio 1:5g/mL, regulate pH
It is 6.0, stirs, obtain mixture.
(4) said mixture stirring is warming up to 50 DEG C, adds flavor protease, and enzyme concentration is 1500U/g, 50 DEG C of enzymolysis
6h, obtains enzymatic hydrolysate；Above-mentioned enzymatic hydrolysate is warming up to more than 75 DEG C, and keeps 10～15min, enzyme denaturing, it is cooled to
Room temperature, is centrifuged 10min in 5000rpm, obtains enzymolysis solution, and lyophilizing obtains zymolyte dry powder；
(5) above-mentioned zymolyte dry powder is dissolved in the phosphate buffer of pH 6.5～7.5, is made into the solution of 25mg/mL, in
At a temperature of the operating pressure of 0.1～0.15MPa and 20～25 DEG C, be respectively adopted molecular cut off 7kDa, 5kDa, 3
The ultrafilter membrane of kDa and 1kDa carries out hyperfiltration treatment to gained enzymatic hydrolysate, collects each component, by measuring each component pair
The Scavenging activity of DPPH free radical, determines the oxidation resistance of each component, collects the strongest component of oxidation resistance and makes
Obtain dry powder；In the present embodiment, the molecular weight peptides component oxidation resistance less than 1kDa is the strongest；
(6) phosphate buffer of the ultrafiltration zymolyte dry powder pH 6.5～7.5 that above-mentioned molecular weight is less than 1kDa is made into 25
The solution of mg/mL, through sephadex G-25 column chromatography for separation, washes with pH 6.5～7.5 phosphate buffer
De-, collect elution fraction, wherein, the highest component of DPPH free radical scavenging activity according to the absorbance curve under 220nm
For gel filtration enzymolysis anti-oxidation peptide, lyophilizing obtains anti-oxidation peptide.
3, the preparation of Rhizoma Curcumae Longae extract
(1) cross 40 mesh sieves after Rhizoma Curcumae Longae tuber is pulverized, prepare curcuma powder；
(2) by above-mentioned curcuma powder and 60～85% ethanol with mass volume ratio 1:10 mix homogeneously, 200rpm rotates and carries
Take 2 hours, filter, repeat to extract 3 times, take clear liquid, obtain Rhizoma Curcumae Longae extracting solution, this Rhizoma Curcumae Longae extracting solution is concentrated 20～25
Times, obtain Rhizoma Curcumae Longae and extract concentrated solution；
(4) according to medicinal liquid adjuvant than 1:6, in above-mentioned concentrated solution, dextrin or corn starch, mix homogeneously are added；
Dry 10 hours, obtain desciccate for (5) 80 DEG C；
(6) above-mentioned desciccate is pulverized, and crosses 100 mesh sieves, obtains Rhizoma Curcumae Longae extract dry powder formulations.
4, the chondroitin sulfate oligosaccharide of 18 parts of above-mentioned preparations, the anti-oxidation peptide of 37 parts of above-mentioned preparations, 43 parts of above-mentioned Rhizoma Zingiberis Recens are taken
Yellow extract, mix homogeneously, add 350 parts of degerming water, stir, obtain required aquatic products natural biological freshness-preserving agent.
Embodiment 3: the preparation of aquatic products natural biological freshness-preserving agent
Aquatic products natural biological freshness-preserving agent in the present embodiment is prepared by following steps:
1, the preparation of chondroitin sulfate oligosaccharide
(1) with tuna bone, squid larynx bone as raw material, this raw material is boiled 1h, then rejects the muscle of residual, fat
Fat and other connective tissues, be homogenized with high-speed tissue mashing machine, obtain homogenate；
(2) adding acetone in above-mentioned homogenate according to volume ratio 1:1,150rpm stirs defat 2h, stands, discards third
Ketone layer, obtains defat solid content；
(3) in above-mentioned defat solid content, 0.5mol/L phosphate buffer is added by solid-to-liquid ratio 1:3g/mL, regulation
PH is 7.0, stirs, and obtains mixture；
(4) said mixture being warming up to 50 DEG C, add bromelain, enzyme concentration is 2000U/g, and enzymolysis time is
10h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains enzymolysis solution for the first time；
(5) pH regulating above-mentioned first time enzymolysis solution is 8.0, adds alkaline protease, and enzyme concentration is 3000U/g, enzyme
Solving temperature is 50 DEG C, stirs enzymolysis 6h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains second time enzymolysis solution；
(6) above-mentioned second time enzymolysis solution 4000rpm is centrifuged 10min, takes supernatant；
(7) adding the ethanol of volume fraction 90% in above-mentioned supernatant, under the conditions of pH7.0, it is soft that precipitation obtains sulphuric acid
Ossein；
(8) press solid-liquid ratio 1:23g/mL in above-mentioned chondroitin sulfate, add 0.4mol/L hydrochloric acid solution, 65～80 DEG C
Stirring in water bath acidolysis 24h；It is cooled to room temperature, adds sodium hydroxide and neutralize, lyophilization, obtain chondroitin sulfate oligosaccharide.
2, the preparation of anti-oxidation peptide
(1) take the tuna after cleaning, squid processing byproduct (fish skin, minced meat and fish head), use high speed tissue mashing
Machine is homogenized, and obtains homogenate, standby；
(2) in above-mentioned homogenate, add isopropanol according to solid-liquid ratio 1:9g/mL, at 40 DEG C, stir defat 36h, then
7000rpm is centrifuged 15min, supernatant discarded, collects defat solid content precipitation；
(3) in above-mentioned defat solid content, add 0.5mol/L phosphate buffer by solid-to-liquid ratio 1:4g/mL, regulate pH
It is 7.0, stirs, obtain mixture.
(4) said mixture stirring is warming up to 60 DEG C, adds flavor protease, and enzyme concentration is 2000U/g, 55 DEG C of enzymolysis
4.5h, obtains enzymatic hydrolysate；Above-mentioned enzymatic hydrolysate is warming up to more than 75 DEG C, and keeps 10～15min, enzyme denaturing, cooling
To room temperature, being centrifuged 10min in 5000rpm, obtain enzymolysis solution, lyophilizing obtains zymolyte dry powder；
(5) above-mentioned zymolyte dry powder is dissolved in the phosphate buffer of pH 6.5～7.5, is made into the solution of 20～25mg/mL,
At a temperature of operating pressure in 0.1～0.15MPa and 20～25 DEG C, be respectively adopted molecular cut off 7kDa, 5kDa,
The ultrafilter membrane of 3kDa and 1kDa carries out hyperfiltration treatment to gained enzymatic hydrolysate, collects each component, by measuring each component pair
The Scavenging activity of DPPH free radical, determines the oxidation resistance of each component, collects the strongest component of oxidation resistance and makes
Obtain dry powder；In the present embodiment, the molecular weight peptides component oxidation resistance less than 1kDa is the strongest；
(6) phosphate buffer of the ultrafiltration zymolyte dry powder pH 6.5～7.5 that above-mentioned molecular weight is less than 1kDa is made into 25
The solution of mg/mL, through sephadex G-25 column chromatography for separation, washes with pH 6.5～7.5 phosphate buffer
De-, collect elution fraction, wherein, the highest component of DPPH free radical scavenging activity according to the absorbance curve under 220nm
For gel filtration enzymolysis anti-oxidation peptide, lyophilizing obtains anti-oxidation peptide.
3, the preparation of Rhizoma Curcumae Longae extract
(1) cross 50 mesh sieves after Rhizoma Curcumae Longae tuber is pulverized, prepare curcuma powder；
(2) by above-mentioned curcuma powder and 60～85% ethanol rotate extraction 2 with mass volume ratio 1:7 mix homogeneously, 150rpm
Hour, 3000rpm is centrifuged 10min, repeats to extract 3 times, takes clear liquid, obtains Rhizoma Curcumae Longae extracting solution, by this Rhizoma Curcumae Longae extracting solution
Concentrate 20～25 times, obtain Rhizoma Curcumae Longae and extract concentrated solution；
(4) according to medicinal liquid adjuvant than 1:8, in above-mentioned concentrated solution, dextrin or corn starch, mix homogeneously are added；
Dry 11 hours, obtain desciccate for (5) 70 DEG C；
(6) above-mentioned desciccate is pulverized, and crosses 100 mesh sieves, obtains Rhizoma Curcumae Longae extract dry powder formulations.
4, the chondroitin sulfate oligosaccharide of 20 parts of above-mentioned preparations, the anti-oxidation peptide of 35 parts of above-mentioned preparations, 45 parts of above-mentioned Rhizoma Zingiberis Recens are taken
Yellow extract, mix homogeneously, add 400 parts of degerming water, stir, obtain required aquatic products natural biological freshness-preserving agent.
Embodiment 4: the preparation of aquatic products natural biological freshness-preserving agent
As different from Example 1, in embodiment 4, take the chondroitin sulfate oligosaccharide of 24 parts of above-mentioned preparations, on 35 parts
State the anti-oxidation peptide of preparation, 41 parts of above-mentioned Rhizoma Curcumae Longae extracts, mix homogeneously, add 450 parts of degerming water, stir,
Aquatic products natural biological freshness-preserving agent needed for.
Embodiment 5: the Preservation Treatment of Carnis Pseudosciaenae is tested
Experimental group: in Example 1～embodiment 4, the bio-preservative of preparation carries out the Preservation Treatment of Carnis Pseudosciaenae: by fresh
Carnis Pseudosciaenae gills, and cleans up, and this bio-preservative is uniformly sprayed on after draining Carnis Pseudosciaenae body and flesh of fish surface,
Then bag it is packaged into.After being packaged into bag, carry out controlled atmospheric packing with gas-control packing device evacuation, inflation and hot-seal.Will bag
The Carnis Pseudosciaenae installed carries out cold preservation, and refrigerated storage temperature is 1～4 DEG C.
Matched group: unlike experimental group, matched group use commercially available conventional aquatic product fresh keeping agent to Carnis Pseudosciaenae at
Reason, other processing modes are identical with experimental group.After processing 60 days, the Carnis Pseudosciaenae in experimental group and contrast groups is tested,
Assay is as shown in table 2, table 3.
(1) sensory evaluation validity check
Subjective appreciation standards of grading oppressed by table 1
Table 2 Carnis Pseudosciaenae results of sensory evaluation
| Inspection project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Matched group |
| Abnormal smells from the patient | 5 | 4 | 4 | 4 | 3 |
| Color and luster | 5 | 5 | 4 | 5 | 2 |
| Quality | 5 | 5 | 5 | 5 | 2 |
As shown in Table 2, the aquatic product bio-preservative of the present invention can significantly improve the fresh-keeping effect of Carnis Pseudosciaenae, it is ensured that
The abnormal smells from the patient of Carnis Pseudosciaenae, color and luster and quality, prolong storage period.
(2) mensuration of total plate count
Assay method operates with reference to GB/T4789.2-2010, takes 25g Pseudosciaena crocea meat, be put in 225ml under aseptic condition
In physiological saline solution containing bead, fully mix, make the diluent of 1:10, according to sample degree of spoilage, choosing
Select appropriate dilution, each dilution factor do three times parallel, use the mensuration of falling flat band method total plate count, the bacterium of 4 embodiments
The sum measurement result that falls is respectively 8.67 × 104CFU/g、1.19×105CFU/g、9.45×104CFU/g, putting down of matched group
All measurement results are 3.17 × 105CFU/g.Visible, the aquatic product bio-preservative in the present invention has good antibiotic property,
The propagation of antibacterial in Carnis Pseudosciaenae preservation process can be significantly inhibited.
(3) mensuration of total volatile basic nitrogen (TVB-N)
Being scaled by fish, remove the peel and take muscle parts along ridge, tissue mashing machine smashs to pieces, according to GB GB/T 5009.44-2003,
Measuring the content of TVB-N in meat, result sees table 3.
The impact on Carnis Pseudosciaenae TVB-N content of table 3 bio-preservative
From table 4, in the experimental group of the bio-preservative of the employing present invention (embodiment 1 to embodiment 4), volatilization
The content of property alkali nitrogen is all remarkably decreased than matched group, shows that the bio-preservative in the present invention can significantly extend Carnis Pseudosciaenae
Freshness date.
Embodiment 6: the Preservation Treatment of Penaeus vannamei is tested
Experimental group: in Example 1～embodiment 4, the bio-preservative of preparation carries out the Preservation Treatment of Penaeus vannamei: will
Fresh and alive Penaeus vannamei is put in frozen water and is died suddenly, and prawn is then immersed in 60min in 20% antistaling agent prepared, drip
It is placed in 4 DEG C of refrigerators with polyethylene food bag package encapsulation after Gan.
Matched group: unlike experimental group, matched group uses commercially available conventional aquatic product fresh keeping agent to enter Penaeus vannamei
Row processes, and other processing modes are identical with experimental group.After processing 10 days, by the Penaeus vannamei in experimental group and contrast groups
Testing, assay is as shown in table 4, table 5.
(1) mensuration of total plate count
Operating with reference to GB/T4789.2-2010, measure the total plate count of prawn, result is as described in Table 4.
The impact (CFU/g) on Penaeus vannamei total plate count of table 4 antistaling agent
| 3d | 5d | 7d | 10d | |
| Matched group | 6.01×104 | 7.12×105 | 6.71×106 | 4.03×107 |
| Embodiment 1 | 2.14×104 | 9.87×104 | 5.67×105 | 6.45×106 |
| Embodiment 2 | 3.01×104 | 1.24×105 | 8.79×105 | 8.61×106 |
| Embodiment 3 | 1.22×104 | 1.02×105 | 7.99×105 | 7.32×106 |
| Embodiment 4 | 2.01×104 | 9.49×104 | 6.47×105 | 6.12×106 |
(2) mensuration of total volatile basic nitrogen (TVB-N)
Prawn decaptitates, shelling takes muscle chopping, measures TVB-N in Macrobrachium nipponensis according to GB GB/T 5009.44-2003
Content.
Table 5 bio-preservative is on the impact of TVB-N content in Penaeus vannamei meat
From table 4 and table 5, bio-preservative of the present invention can significantly inhibit the growth of Penaeus vannamei total plate count,
Also significantly suppress the generation of total volatile basic nitrogen in Macrobrachium nipponensis simultaneously, there is significant fresh-keeping effect.
As fully visible, the aquatic products natural biological freshness-preserving agent fresh-keeping effect in the present invention is preferable, has significant antioxidation and lives
Property and antibiotic property, can be prevented effectively from the not oxidized destructions such as aquatic products fat, protein, and keep the color that aquatic products are vivid
Pool, can effectively prevent various aquatic products common bacteria growing and breeding in preserving process in aquatic products, thus to aquatic products
Play effective preservation, the notable freshness date extending aquatic products.
Claims (9)
1. an aquatic products natural biological freshness-preserving agent, it is characterised in that meter by weight consists of the following composition: sulfur
Aching and limp ossein oligosaccharide 16～24 parts, anti-oxidation peptide 35～40 parts, Rhizoma Curcumae Longae extract 41～45 parts, degerming water 300～450 parts.
2. aquatic products natural biological freshness-preserving agent as claimed in claim 1, it is characterised in that described chondroitin sulfate is few
Sugar prepares with the sclerotin by-product of generation in processing of aquatic products for raw material.
3. the preparation method of an aquatic products natural biological freshness-preserving agent as claimed in claim 1, it is characterised in that include
Following steps: prepare above-mentioned chondroitin sulfate oligosaccharide, anti-oxidation peptide and Rhizoma Curcumae Longae extract respectively, by above-mentioned mass fraction
Chondroitin sulfate oligosaccharide, anti-oxidation peptide and Rhizoma Curcumae Longae extract being mixed, add degerming water, stir to obtain required water
Product natural biological freshness-preserving agent.
4. preparation method as claimed in claim 3, it is characterised in that described chondroitin sulfate oligosaccharide passes through following steps
Prepare:
(1) with tuna bone, squid larynx bone as raw material, the muscle of residual, fat and other connective groups after boiling, are rejected
Knit, after smashing homogenate to pieces, obtain homogenate；
(2) in above-mentioned homogenate, add acetone according to volume ratio 1:1～2, stir defat 2～3h, stand, discard acetone
Layer, obtains defat solid content；
(3) in above-mentioned defat solid content, 0.5mol/L phosphate buffer is added by solid-to-liquid ratio 1:1～3g/mL, regulation
PH is 5.0～7.0, stirs, and obtains mixture；
(4) said mixture being warming up to 50～60 DEG C, add bromelain, enzyme concentration is 1000～2000U/g, enzyme
The solution time is 6～10h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing, obtains enzymolysis solution for the first time；
(5) pH regulating above-mentioned first time enzymolysis solution is 8.0～9.0, adds alkaline protease, and enzyme concentration is
1500～3000U/g, hydrolysis temperature is 50～55 DEG C, stirs enzymolysis 3～6h, is warming up to 75 DEG C and processes 10 minutes enzyme denaturing,
Enzymolysis solution for the second time；
(6) above-mentioned second time enzymolysis solution 4000～5000rpm is centrifuged 10min, takes supernatant；
(7) adding volume fraction 60～the ethanol of 90% in above-mentioned supernatant, under the conditions of pH6.0～8.5, precipitation obtains
Chondroitin sulfate；
(8) press solid-liquid ratio 1:20～25g/mL in above-mentioned chondroitin sulfate, add 0.4mol/L hydrochloric acid solution, 65～80
DEG C stirring in water bath acidolysis 18～24h；It is cooled to room temperature, adds sodium hydroxide and neutralize, lyophilization, obtain chondroitin sulfate few
Sugar.
5. preparation method as claimed in claim 3, it is characterised in that described anti-oxidation peptide is prepared by following steps:
(1) take clean after tuna, squid processing byproduct, tissue mashing homogenate after homogenate, standby；
(2) in above-mentioned homogenate, add isopropanol according to solid-liquid ratio 1:6～9g/mL, at 35～40 DEG C, stir defat
24～48h, then 5000～8000rpm it is centrifuged 15min, supernatant discarded, collects defat solid content precipitation；
(3) in above-mentioned defat solid content, 0.5mol/L phosphate buffer is added by solid-to-liquid ratio 1:3～5g/mL, regulation
PH is 5.0～7.0, stirs, and obtains mixture.
(4) said mixture stirring is warming up to 50～60 DEG C, adds flavor protease, and enzyme concentration is 1000～2000U/g,
50～60 DEG C of enzymolysis 3～6h, obtain enzymatic hydrolysate；Above-mentioned enzymatic hydrolysate is warming up to more than 75 DEG C, and keeps 10～15min,
Enzyme denaturing, is cooled to room temperature, is centrifuged 10min in 5000rpm, obtains enzymolysis solution, and lyophilizing obtains zymolyte dry powder；
(5) above-mentioned zymolyte dry powder is dissolved in the phosphate buffer of pH 6.5～7.5, is made into the solution of 20～25mg/mL,
At a temperature of operating pressure in 0.1～0.15MPa and 20～25 DEG C, be respectively adopted molecular cut off 7kDa, 5kDa,
The ultrafilter membrane of 3kDa and 1kDa carries out hyperfiltration treatment to gained enzymatic hydrolysate, collects each component, by measuring each component pair
The Scavenging activity of DPPH free radical, determines the oxidation resistance of each component, collects the strongest component of oxidation resistance and makes
Obtain dry powder；
(6) phosphate buffer of component pH 6.5～7.5 the strongest for above-mentioned oxidation resistance is made into 20～25mg/mL
Solution, through sephadex G-25 column chromatography for separation, carry out eluting with pH 6.5～7.5 phosphate buffer, according to
Absorbance curve under 220nm collects elution fraction, and wherein the highest component of DPPH free radical scavenging activity is gel filtration
Enzymolysis anti-oxidation peptide, lyophilizing obtains anti-oxidation peptide.
6. preparation method as claimed in claim 3, it is characterised in that described Rhizoma Curcumae Longae extract passes through following steps system
:
(1) cross 50 mesh sieves after Rhizoma Curcumae Longae tuber is pulverized, prepare curcuma powder；
(2) by above-mentioned curcuma powder and 60～85% ethanol with mass volume ratio 1:5～10 mix homogeneously, rotate that to extract 2 little
Time, centrifugal or filtration, take clear liquid, obtain Rhizoma Curcumae Longae extracting solution, this Rhizoma Curcumae Longae extracting solution is concentrated 20～25 times, obtains Rhizoma Curcumae Longae and carry
Take concentrated solution；
(4) according to medicinal liquid adjuvant than 1:4～8, in above-mentioned concentrated solution, dextrin or corn starch, mix homogeneously are added；
Dry 10～12 hours, obtain desciccate for (5) 65～80 DEG C；
(6) above-mentioned desciccate is pulverized, and crosses 100 mesh sieves, obtains Rhizoma Curcumae Longae extract dry powder formulations.
7. a aquatic products natural biological freshness-preserving agent as claimed in claim 1 application in preservation of fishery, it is special
Levy and be, spray after fresh water product pretreatment or be soaked in above-mentioned antistaling agent, pack and be placed on 1～4 DEG C of preservation.
Apply the most as claimed in claim 7, it is characterised in that described aquatic products are Fish, apply above-mentioned fresh-keeping
Comprise the following steps when Fish are processed by agent: fresh fishes gills, clean and drain, by uniform for above-mentioned antistaling agent
Be sprayed on fish surface, then carried out vacuum controlled atmospheric packing, finally by the Fish cold preservation after packaging, refrigerated storage temperature
It it is 1～4 DEG C.
Apply the most as claimed in claim 7, it is characterised in that described aquatic products are shrimps, apply above-mentioned fresh-keeping
Comprise the following steps when shrimps are processed by agent: being died suddenly by fresh and alive shrimps frozen water, being then soaked in concentration is
20～30% antistaling agent solution in 50～60min, shrimps are pulled out from antistaling agent solution and drain, sealing preservation is placed on
4 DEG C of preservations.
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| CN106615038A (en) * | 2016-12-21 | 2017-05-10 | 广西睿桂涵农业有限公司 | Aquatic product freshness retaining agent and preparation method thereof |
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| CN107319249A (en) * | 2017-06-20 | 2017-11-07 | 兰溪市捷喜食品加工技术有限公司 | Antistaling agent based on fish-skin zymolyte and preparation method thereof |
| CN107318949A (en) * | 2017-07-06 | 2017-11-07 | 浦江县欧立生物技术有限公司 | Tuna specific complex antistaling agent |
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| CN106615038A (en) * | 2016-12-21 | 2017-05-10 | 广西睿桂涵农业有限公司 | Aquatic product freshness retaining agent and preparation method thereof |
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| CN107319249A (en) * | 2017-06-20 | 2017-11-07 | 兰溪市捷喜食品加工技术有限公司 | Antistaling agent based on fish-skin zymolyte and preparation method thereof |
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| CN110483926A (en) * | 2019-07-23 | 2019-11-22 | 江苏大学 | A kind of preparation method and applications based on the two-way instruction gel mould of curcumin |
| CN110870498A (en) * | 2019-11-28 | 2020-03-10 | 广东海洋大学 | Biological compound preservative for aquatic products and preservation method thereof |
| CN110839688A (en) * | 2019-12-24 | 2020-02-28 | 扬州大学 | Curcumin and D-tyrosine combined chitosan coating preservative and preparation method and application thereof |
| CN112021391A (en) * | 2020-09-10 | 2020-12-04 | 上海海洋大学 | Natural biological preservative for aquatic products and preparation method thereof |
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Application publication date: 20160817 |