CN109315722A - 天冬氨酸抑制果蔬组织变色的新用途 - Google Patents
天冬氨酸抑制果蔬组织变色的新用途 Download PDFInfo
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- CN109315722A CN109315722A CN201811148704.8A CN201811148704A CN109315722A CN 109315722 A CN109315722 A CN 109315722A CN 201811148704 A CN201811148704 A CN 201811148704A CN 109315722 A CN109315722 A CN 109315722A
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- fruits
- aspartic acid
- vegetables
- fruit
- tissue
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明属于农产品保鲜技术领域,特别涉及一种天冬氨酸用于抑制果蔬组织变色的新用途。所述用途为,用天冬氨酸处理防止果蔬、果蔬组织或者浆液的变色。所述天冬氨酸处理防止果蔬组织或者浆液的变色,是指保持果蔬组织原色、抑制变色加重或者是已经变色的组织或者浆液处理后恢复至原色;天冬氨酸处理可以是其溶液浸蘸、喷洒、涂抹、雾化熏蒸果蔬组织或者直接加入果蔬浆液中;处理浸蘸、喷洒、涂抹、雾化熏蒸浓度是天冬氨酸质量比(W/W)0.1%‑2.0%。本发明的有益效果是:效果好,能有效抑制果蔬组织变色;安全,天冬氨酸为可食用氨基酸,不存在食品安全问题;方法简单,易于操作及推广,适于少量样品处理和大生产使用;成本低。
Description
技术领域
本发明属于植物生物技术领域,涉及天冬氨酸抑制果蔬组织变色的新用途;也涉及一种控制果蔬组织变色的新方法。
背景技术
果蔬组织受伤容易变色,例如马铃薯、藕、山药、洋姜、牛蒡、大蒜、苹果、梨、桃子、荔枝、生菜等果蔬切割受伤容易褐变;采后的花卉切口容易变色;组织培养中也经常发生褐变。变色既影响感官,降低商品价值,同时会导致一些营养和功能成分如酚类物质的损失。
目前国内外抑制果蔬组织变色的方法有添加褐变抑制剂的方法,如鲜切马铃薯褐变的主要方法是用褐变抑制剂溶液浸蘸处理以及一些气调保鲜法等,例如使用异抗坏血酸、柠檬酸、半胱氨酸浸蘸处理鲜切马铃薯,褐变得到一定程度控制。经过柠檬酸、N-乙酰半胱氨酸和4-己基间苯二酚浸蘸处理后,鲜切马铃薯褐变也减轻。《复合磷酸盐果蔬保鲜剂及其使用方法》(专利公开号CN101317595)提供了一种用复合磷酸盐果蔬保鲜剂抑制鲜切马铃薯褐变的方法。《Process for inhibiting enzymatic browning and maintainingtextural quality of fresh peeled potatoes》(专利公开号EP0903083A2)提供的技术为:去皮马铃薯先用热的有机酸溶液处理,然后用弱碱溶液中和并用还原剂处理,最终气调包装进行贮藏。控制变色也有物理方法,如用低氧和一定浓度的CO2混合气体处理对鲜切马铃薯褐变有一定的抑制作用。高浓度氧气与抗坏血酸和柠檬酸结合使用能够在一定程度上抑制鲜切马铃薯褐变。马铃薯鲜切后褐变可以通过应用一定浓度的二氧化硫或释放二氧化硫的成分,得到很好控制,但这不符合现代消费者食用安全的要求。
以上方法有的操作繁琐,条件难以控制,不易在生产中实施;有的褐变抑制效果差,贮藏时间短,有的安全性低。总之,有效控制果蔬组织变色的安全方法还在探索之中。
发明内容
本发明的目的是弥补现有技术的不足,提供一种抑制果蔬变色的新方法。该方法能有效抑制果蔬组织和浆液的褐变,保持感官质量,而且该方法工艺简单,操作方便,安全性高。
我们进行了大量的实验来研究果蔬组织变色的机理和抑制果蔬组织变色的方法,意外的发现,天冬氨酸在抑制果蔬组织变色方面具有意想不到的效果。
本发明技术方案如下:
天冬氨酸用于抑制果蔬变色的用途。
所述用途为,用天冬氨酸处理防止果蔬、果蔬组织或者果蔬浆液的变色。
天冬氨酸又称天门冬氨酸,是一种α-氨基酸,天冬氨酸的L-异构物是20种蛋白氨基酸之一,即蛋白质的构造单位。它的密码子是GAU和GAC。它与谷氨酸同为酸性氨基酸。天冬氨酸普遍存在于生物合成作用中。它是生物体内赖氨酸、苏氨酸、异亮氨酸、蛋氨酸等氨基酸及嘌呤、嘧啶碱基的合成前体。它可作为K+、Mg2+离子的载体向心肌输送电解质,从而改善心肌收缩功能,同时降低氧消耗,在冠状动脉循环障碍缺氧时,对心肌有保护作用。它参与鸟氨酸循环,促进氧和二氧化碳生成尿素,降低血液中氮和二氧化碳的量,增强肝脏功能,消除疲劳。
天冬氨酸能调节脑和神经的代谢功能,其左旋体L-天冬氨酸广泛用做氨解毒剂,肝机能促进剂,疲劳恢复剂等医药用品和各种清凉饮料的添加剂;其外消旋体DL-天冬氨酸(DL-Asp)可用于合成DL-天冬氨酸钾镁盐(脉安定),可用于治疗心律失常、心动过速、心力衰竭、心肌梗塞、心绞痛、肝炎和肝硬化等疾病。DL-天冬氨酸还可作为合成多肽的原料,它的氨基酸的取代衍生物(NMDLA)可以作为治疗神经类疾病和大脑疾病的药物,如天冬氨酸的衍生物N-甲基-D-天冬氨酸(NMDA)能明显增强视神经单元放电单元的兴奋作用,可作为哺乳动物中枢神经***中重要的兴奋神经递质受体之一。
天门冬氨酸在医药,食品和化工等方面有着广泛的用途。在医药方面,可以用于治疗心脏病,肝脏病,高血压症,具有防止和恢复疲劳的作用,和多种氨基酸一起,制成氨基酸输液,用作氨解毒剂,肝功能促进剂,疲劳恢复剂。在食品工业方面,是一种良好的营养增补剂,添加于各种清凉饮料;也是甜味素(阿斯巴甜)-天冬酰苯丙氨酸甲酯的主要原料。在化工方面,可以作为制造合成树脂的原料。亦可作为化妆品的营养性添加剂等。但未见天门冬氨酸在蔬菜水果方面的应用。
本发明中,所述天冬氨酸处理防止果蔬组织或者浆液的变色,是指保持果蔬组织原色、抑制变色加重或者是已经变色的组织或者浆液处理后恢复至原色。
优选的,所述果蔬为马铃薯、藕、牛蒡、莴苣或荔枝。
上述方法中,果蔬组织是指采后经过切割或者采后可能变色的组织。
本发明还提供一种抑制果蔬组织变色的方法,使用天冬氨酸溶液浸蘸、喷洒、涂抹、雾化熏蒸果蔬组织或者天冬氨酸或天冬氨酸溶液直接加入果蔬浆液、汁液、果蔬泥中。
优选的,使用天冬氨酸溶液浸蘸、喷洒、涂抹、雾化熏蒸果蔬组织时,所述天冬氨酸溶液的浓度为(W/W)0.1%-2.0%,质量比;其中优选浓度是0.3%-1.5%,质量比。
优选的,所述的浸蘸,防止未变色的组织变色浸蘸处理时长是1秒-15分钟,优选时长是0.5-5分钟;已经变色的组织恢复至原色,浸泡处理时长为0.5-4小时。所述浸蘸,其含义包括浸、蘸、浸泡;时间短为蘸,时间长为浸泡,本发明不做特别区分,将果蔬泡在天冬氨酸溶液中的行为统称为浸蘸。
优选的,天冬氨酸或天冬氨酸溶液直接加入果蔬浆液、汁液、果蔬泥中时,天冬氨酸的加入量为果蔬浆液、汁液或果蔬泥质量的0.01%-2%,质量比;其中优选浓度是0.1%-1.5%,质量比。天冬氨酸溶液的浓度本领域技术人员可以任意选择,其加入量按照天冬氨酸含量换算。
优选的,所述抑制果蔬组织变色的方法,天冬氨酸或天冬氨酸溶液打浆前加入或者打浆后直接将天冬氨酸或天冬氨酸溶液加入浆液、汁液或果蔬泥中。
上述各种处理方法(浸蘸、喷洒、涂抹、雾化熏蒸)可以在低温下处理,也可以在常温或者较高温度下处理,优选处理温度是2-20℃。
优选的,上述方法中,天冬氨酸处理可以是天冬氨酸单一处理,也可以是天冬氨酸与柠檬酸、抗坏血酸、抗坏血酸钙、L-半胱氨酸等护色剂结合处理,还可以是与气调包装结合处理。
一种果蔬产品,其特征在于,所述果蔬产品中含有0.01%-2.0wt%的天冬氨酸。
所述果蔬浆汁包括果蔬浆、果蔬汁或果蔬泥。所述果蔬为马铃薯、藕、牛蒡、莴苣等打成浆、汁后容易变色的果蔬。
优选的,所述果蔬浆汁中还包括柠檬酸、抗坏血酸、抗坏血酸钙、半胱氨酸中的一种或多种。
本发明的有益效果是:1.效果好。能有效抑制果蔬组织变色。2.安全。天冬氨酸为可食用氨基酸,不存在食品安全问题。3.方法简单,易于操作及推广,适于少量样品处理和大生产使用。4.成本低。5、提高果蔬的营养价值。天门冬氨酸是一种氨基酸可作氨解毒剂、肝功能促进剂,疲劳恢复剂、营养增补剂,在抑制果蔬组织变色的同时增加了果蔬的营养价值。
具体实施方式
下列实施例是对本发明的进一步说明,但本发明不限于此。
实施效果表示方法:本发明的实施效果用感官记录、感官变色分值、仪器测定吸光度或者仪器测定色值表示。
参照国际常用感官变色打分方法,颜色感官评定打分标准为1-5分,1=不变色;2=轻微变色,变色面积<5%;3=明显变色,变色面积5-20%;4=较严重变色,变色面积20-50%;5=严重变色,变色面积>50%。3级变色,即认定为失去商品价值。感官评定和色值取样方法:随机从被测样品每次取样5份作为一个重复,每份8个个体,5个重复的平均值表示结果值。
色值测定,用日本Minolta Co.,Osaka,CR-400色差计测定;校对用标准白板色差值为L*=97.06,a*=0.04,b*=2.01。吸光度颜色使用北京普析通用TU-1810紫外可见分光光度计测定:分别从5个重复中取5g被测的马铃薯样品,加入15mL去离子水,震荡均匀,静置,将褐色物质浸提完全后,离心(参数:10000r/min,15min,20℃),取上清液在410nm处测其吸光值,空白为去离子水,取5个重复的吸光度平均值表示变色程度。
实施例1
冷藏后的马铃薯先清洗,并用200ppm次氯酸钠或其他消毒剂消毒5分钟,然后削皮加工成丝,并用50ppm次氯酸钠溶液或者其他消毒剂消毒,甩干或者沥净表面水,然后放入0%(作为对照)、0.3%的天冬氨酸水溶液中浸泡2分钟,并包装入聚乙烯保鲜袋中,袋口折叠,放于2-4℃下冷藏条件下。12、24、72小时后,对照已经明显褐变、较严重褐变和严重褐变而且表面明显失水,而天冬氨酸浸蘸处理的12、24小时仍无褐变且不失水,72小时后轻微褐变、不失水。颜色测定结果如下:
表1天冬氨酸对鲜切马铃薯丝的褐变抑制效果
实施例2
用0.5%的天冬氨酸溶液浸泡鲜切马铃薯丝3分钟,其他与实施例1相同。对照12小时已经明显褐变,而且表面明显失水,失去商品价值,随后褐变进一步加重,而浸泡处理的第3天没有任何褐变,表面不失水,第5天轻微褐变、不失水。第5天,对照的褐变分值和吸光度值分别为5.0和0.603,而处理的分别为1.92和0.178。
实施例3
用0.8%的天冬氨酸溶液浸泡鲜切马铃薯丝5分钟,其他操作与实施例1相同。对照12小时已经明显褐变,失去商品价值,而浸泡处理的第8天没有任何褐变且表面不失水,第10天轻微褐变,轻微失水。第10天,对照的褐变分值和吸光度值分别为5.0和0.683,而处理的分别为1.96和0.194。
实施例4
用1.0%的天冬氨酸水溶液浸泡鲜切马铃薯丝5分钟,其他操作与实施例1相同。对照12小时已经明显褐变,而1.0%天冬氨酸处理的第10天没有任何褐变且表面不失水,第12天轻微褐变、轻微失水。第12天,对照的褐变分值和吸光度值分别为5.0和0.696,而处理的分别为1.88和0.198。
实施例5
如实施例2,先用0.5%天冬氨酸处理鲜切马铃薯丝3分钟再装入3丝聚乙烯袋中、热封或者放于3丝聚乙烯袋内,一次性充入1.0%的氧气+8%二氧化碳的混合气体,袋口再热风。4个对照分别为清水处理装入3丝聚乙烯袋袋口折叠不封口、袋口热封、只用天冬氨酸处理3分钟然后装入3丝聚乙烯袋折叠不封口和不用天冬氨酸处理但向装入马铃薯丝的3丝聚乙烯保鲜袋内一次性充入1.0%的氧气+8%二氧化碳的混合气体热封。其他操作要求同实施例1。
清水不封口对照12小时已经明显褐变,清水处理袋口热封的16小时开始褐变,而用0.5%天冬氨酸浸泡处理3分钟不封口的第3天没有任何褐变,第5天轻微褐变但仍有商品价值。不用天冬氨酸处理只充入1.0%的氧气+8%二氧化碳的混合气体热封的,24小时开始褐变。0.5%天冬氨酸处理3分钟再装入3丝聚乙烯袋中、热封的,第6天开始褐变。而0.5%天冬氨酸处理3分钟再装入3丝聚乙烯袋并一次性充入1.0%的氧气+8%二氧化碳的混合气体又袋口热封的,第7天仍然颜色较好,第8天开始褐变。第8天时,各处理和对照的颜色、变色分值和吸光度值如下:
表2天冬氨酸结合气调包装的褐变控制效果
实施例6
分别用清水、0.7%的柠檬酸、0.7%的异抗坏血酸钠、0.7%的柠檬酸+0.7%的异抗坏血酸钠、0.04%的EDTA-2Na、1.0%氯化钠、0.1%的L-半胱氨酸、0.5%氯化钙、0.025%的亚硫酸氢钠(此处不同成分的浓度均为该褐变抑制剂抑制马铃薯褐变的最佳浓度)、1.0%的天冬氨酸水溶液浸泡鲜切马铃薯丝5分钟,其他操作与实施例1相同,这些处理的货架期即达到明显褐变、失去商品价值的时间分别是12小时(清水)、18小时、18小时、3天、14小时、12小时、16小时、14小时、15天和15天。
1.0%天冬氨酸处理的,颜色保持达到亚硫酸钠的处理效果。第15天时,天冬氨酸处理的表面轻微失水,而其他处理的均明显失水。柠檬酸和柠檬酸与异抗坏血酸钠结合处理的2天时仍有明显酸味,品尝马铃薯丝口感不能接受,而1.0%天冬氨酸处理的,第一天有轻微酸味,第二天无酸味。综合分析,天冬氨酸处理的马铃薯丝品质最优。
表3多种褐变抑制剂处理后的货架期、失水和口味比较
实施例7分别用清水、0.7%的柠檬酸、0.7%的异抗坏血酸钠、0.7%的柠檬酸+0.7%的异抗坏血酸钠、0.04%的EDTA-2Na、1.0%氯化钠、0.1%的L-半胱氨酸、0.5%氯化钙、0.025%的亚硫酸氢钠(此处不同成分的浓度均为该褐变抑制剂抑制马铃薯褐变的最佳浓度)、1.0%的天冬氨酸水溶液和0.3%的天冬氨酸、0.3%的天冬氨酸+0.7%的柠檬酸、0.3%的天冬氨酸+0.7%的异抗坏血酸钠、0.3%的天冬氨酸+0.7%的柠檬酸+0.7%的异抗坏血酸钠、0.3%的天冬氨酸+0.1%的L-半胱氨酸浸泡鲜切马铃薯丝5分钟,其他操作与实施例1相同,这些处理的货架期即达到明显褐变、失去商品价值的时间分别是12小时(清水)、18小时、18小时、2天、14小时、12小时、48小时、14小时、15天、15天、5天、8天、8天、11天、9天。
实施例8
用2.0%的天冬氨酸水溶液喷洒到去皮马铃薯表面,两个对照分别为不处理和喷水,然后把这些去皮马铃薯均放于室温10℃空气中。不处理对照1小时即明显褐变,喷水的3小时明显褐变。喷洒天冬氨酸溶液的3天还保持原色、不褐变,第12天轻微褐变、轻微失水。第12天,对照表面的褐变分值和色差值L*值分别为5.0和60.98,而处理的分别为1.88和67.24。
实施例9
用0(作为对照)、1.0%的天冬氨酸水溶液浸泡鲜切去皮马铃薯片3分钟,沥去表面溶液后包装并放入聚乙烯保鲜袋中,袋口折叠放于5℃空气中,其他操作同实施例1。对照12小时开始褐变,24小时即明显褐变,48小时严重褐变,而天冬氨酸处理的第10天才出现褐变,此前无任何褐变。第10天,对照、处理的变色分值分别为5.0、1.75,两者的表面色差L*值分别为60.45和66.48。
实施例10
马铃薯丝置于密封舱内的震动流化床上,用雾化机将2.0%的天冬氨酸溶液雾化后打入密封舱内。每一公斤马铃薯丝打入雾化溶液60克。对照打入同等重量的雾化水。将马铃薯丝包装入聚乙烯保鲜袋中,袋口折叠,放于2-4℃下冷藏条件下。12小时后,对照已经明显褐变,而2.0%天冬氨酸雾化处理的第10天没有任何褐变且表面不失水,第12天轻微褐变、轻微失水。对照第12天明显失水。第12天,对照的褐变分值和吸光度值分别为5.0和0.698,而处理的分别为1.92和0.186。
实施例11
按照实施例1取得的去皮马铃薯,表面呈白黄色,经切分,然后打浆,打浆前加入天冬氨酸至混合物中浓度0.1%、0.5%、1.0%、1.5%、2%的天冬氨酸,获得的马铃薯浆,分别在常温放置12、16、18、24、30小时不褐变,但对照不加天冬氨酸的常温放置5分钟即明显褐变。48小时后,对照已经严重褐变,测定的吸光度值为0.76;添加0.5%的轻微褐变,但添加1.0%、1.5%、2%和2.5%天冬氨酸的均没有褐变,测定的吸光度值分别为0.206、0.125、0.123、0.119、0.127。
实施例12
按照实施例1取得的去皮马铃薯,表面呈白黄色,经切分,常温下打成马铃薯浆,此时浆开始褐变,放置5分钟后明显褐变,加入1%、2%的天冬氨酸,搅拌均匀,分别放置3小时、1小时后浆恢复至原有的白黄色并保持5天不褐变,而对照的褐色已经非常严重。
实施例13
按照实施例1取得的对照马铃薯丝,放置12小时,明显褐变;放置24小时,较严重褐变;放置72小时后,已经严重褐变。放置72小时后,加入1%天冬氨酸溶液中,2小时后,马铃薯丝恢复至刚切割后颜色,即褐色退去。具体结果见表4。
表4褐变马铃薯丝用天冬氨酸溶液处理后的颜色变化
实施例14
采收后的生鲜藕,清洗干净,然后切成片、浸泡于0.2%的天冬氨酸溶液中3分钟,取出后包装,放入5℃条件下,对照24小时即褐变,但天冬氨酸处理的2天未褐变而保持原有颜色。
实施例15
采收后的生鲜藕,清洗干净,并用200ppm的次氯酸钠溶液消毒5分钟,沥净表面溶液,切成长6cm的藕断,然后在藕表面和切口表面,喷上1%的天冬氨酸水溶液,对照只喷上水,然后包装,放于2-4℃条件下贮藏。对照表皮和切口表面24小时褐变,而喷洒天冬氨酸溶液的,第5天无褐变。
实施例16
生鲜牛蒡清洗、去皮后,切成片,然后用清水和0.1%、0.5%、1.0%、1.5%、2.0%的35-40℃的天冬氨酸水溶液浸泡30秒,取出、沥去溶液,1天后,清水浸泡的明显褐变,而用上述0.1%、0.5%、1.0%、1.5%、2.0%的水溶液浸泡的分别在第2天、第4天、第6天、第8天、第10天开始轻微褐变。
实施例17
生鲜莴苣片,用清水和0.1%、0.5%、1.0%、1.5%、2.0%的35-40℃的天冬氨酸水溶液浸泡2分钟,取出、沥去溶液,2天后,清水浸泡的明显褐变,而用上述0.1%、0.5%、1.0%、1.5%、2.0%的水溶液浸泡的均未出现褐变。
实施例18
生鲜浅红色(原色)荔枝分别浸入清水和0.1%、0.5%、1.0%、1.5%、2.0%的35-40℃的天冬氨酸水溶液30秒,取出、沥去溶液。不处理为对照。常温下放置1天,对照和清水浸泡的明显褐变,且表皮红色消失,而用上述0.1%、0.5%、1.0%、1.5%、2.0%的水溶液浸泡的颜色明显好于对照和清水处理,其中0.5%、1.0%和1.5%处理的仍有较好颜色。
Claims (10)
1.天冬氨酸用于抑制果蔬变色的用途。
2.如权利要求1所述的用途,其特征在于,所述果蔬为马铃薯、藕、牛蒡、莴苣或荔枝。
3.一种抑制果蔬组织变色的方法,其特征在于,使用天冬氨酸溶液浸蘸、喷洒、涂抹、雾化熏蒸果蔬组织,或者
天冬氨酸或天冬氨酸溶液直接加入果蔬浆液、汁液、果蔬泥中。
4.如权利要求3所述的方法,其特征在于,使用天冬氨酸溶液浸蘸、喷洒、涂抹、雾化熏蒸果蔬组织时,所述天冬氨酸溶液的浓度为(W/W)0.1%-2.0%,质量比;其中优选浓度是0.3%-1.5%,质量比;
天冬氨酸或天冬氨酸溶液直接加入果蔬浆液、汁液、果蔬泥中时,天冬氨酸的加入量为果蔬浆液、汁液或果蔬泥质量的0.01%-2%,质量比;其中优选浓度是0.1%-1.5%,质量比。
5.如权利要求3或4所述的方法,其特征在于,所述的浸蘸,防止未变色的组织变色浸蘸处理时长是1秒-15分钟,优选时长是0.5-5分钟;
已经变色的组织恢复至原色,浸泡处理时长为0.5-4小时。
6.如权利要求3-5任一项所述的方法,其特征在于,天冬氨酸与柠檬酸、抗坏血酸、抗坏血酸钙、L-半胱氨酸等护色剂结合处理,或者与气调包装结合处理。
7.一种果蔬产品,其特征在于,所述果蔬产品中含有0.01%-2.0wt%的天冬氨酸。
8.如权利要求7所述的果蔬产品,其特征在于,所述果蔬浆汁包括果蔬浆、果蔬汁或果蔬泥。
9.如权利要求7所述的果蔬产品,其特征在于,所述果蔬为马铃薯、藕、牛蒡或莴苣。
10.如权利要求7-9任一项所述的果蔬产品,其特征在于,所述果蔬浆汁中还包括柠檬酸、抗坏血酸、抗坏血酸钙、半胱氨酸中的一种或多种。
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