CN106615064A - Mango fresh-keeping agent with sucrose ester and cinnamaldehyde - Google Patents
Mango fresh-keeping agent with sucrose ester and cinnamaldehyde Download PDFInfo
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- CN106615064A CN106615064A CN201610869425.5A CN201610869425A CN106615064A CN 106615064 A CN106615064 A CN 106615064A CN 201610869425 A CN201610869425 A CN 201610869425A CN 106615064 A CN106615064 A CN 106615064A
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- mango
- sucrose ester
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a mango fresh-keeping agent with sucrose ester and cinnamaldehyde. Effective components in the mango fresh-keeping agent include the sucrose ester, the cinnamaldehyde and astragalus polysaccharides. A weight ratio of the sucrose ester to the cinnamaldehyde to the astragalus polysaccharides is 1-5:2-5:1-3. The mango fresh-keeping agent has the advantages that good fresh-keeping effects can be realized, the mango fresh-keeping agent is low in production cost and is safe and non-toxic, synergistic effects can be realized by the various effective components, post-harvest mango anthracnose can be effectively reduced, and fruit and vegetable fresh-keeping green and environmental protection requirements can be met.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, specifically related to a kind of mango preservative containing sucrose ester and cinnamic acid.
Background technology
Fresh fruit is the requirement of people's life, and in good time, rapid, high-quality fresh fruit is transported to from grown place disappears
Fei Di, not only can in time link up urban and rural economies contact, expand market for commodities, and activate rural economy, and promote agricultural development, and
City dweller can be better met again to food increasing need.But still carry out the physiology of complexity after fruit harvesting to become
Change, proceed breathing and transpiration, it is easy to produce the phenomenon such as rotten, rotten, affect quality and the sale of fruits and vegetables.
Mango is a kind of typical tropical fruit (tree), have the title of " tropical fruit king ", at the same mango belong to climacteric type and
High-temperature high humidity season at a time when ethylene-sensitive fruit, maturation, postharvest senescence is rotten fast, easily rots, to storing and transporting pole
For unfavorable.At present, the preservation method of fruits and vegetables mainly has controlled atmosphere method, refrigeration, drug-treated and coating method etc., coating-film fresh-keeping therein
Method is because with simple, low cost and other advantages, being more convenient for being applied in agricultural byproducts preservation.
Sucrose ester is formed by sucrose with aliphatic acid esterification, and its chemical constitution is by the sucrose of high-hydrophilic and with lipophile
Fatty acid group composition.The surface active function of sucrose ester is embodied in stronger wetting, dispersion and suspendedization ability, together
When there is anti-bacterial refreshing to act on, be widely used in food, medicine, cosmetics, sugaring, preserving fruit and vegetable utilizing field.
Cinnamic acid is the main component of extract of cinnamomum cassia bark cinnamon oil, early with functions such as sterilization, sterilization, preservation and antisepsis
Safe food additives matter is regarded as by food security association of the U.S., often used in food additives.
Astragalus polyose (astragaluspolysaccharides, APS) is topmost active ingredient in the Radix Astragali, including
Glucan and heteroglycan.Have on astragalus polyose appliable plant and suppress germ ability, improve the effect of chlorophyll content in leaf blades.It is yellow
Stilbene extract application fruits and vegetables it is fresh-keeping on had relevant report, as Guo Yanfeng is delivered《Cloves Radix Astragali extractive solution is to cherry tomato
The impact of fresh-keeping effect》Confirm that Radix Astragali extractive solution is fresh-keeping to cherry tomato with preferable effect.
Infecting for anthracnose is subject to after mango harvesting, by suppressing the generation of mango anthracnose awns can be effectively extended
The freshness date of fruit.At present, with sucrose ester, cinnamic acid, astragalus polyose as active ingredient fruit and vegetable fresh-keeping agent, it is applied to the fresh-keeping of mango
On yet there are no correlation report.
The content of the invention
It is an object of the invention to provide a kind of after-ripening that can effectively delay mango and rot, Shelf-life and cost it is relatively low,
The few mango preservative containing sucrose ester and cinnamic acid of pollution.
The present invention is adopted the technical scheme that：A kind of mango preservative containing sucrose ester and cinnamic acid, active ingredient is by sugarcane
Sugar ester, cinnamic acid and astragalus polyose composition, wherein the weight ratio of sucrose ester, cinnamic acid and astragalus polyose are 1-5:2-5:1-3, it is excellent
Choosing, the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 4:2:1.
Described mango preservative, percentage by weight of the sucrose ester in antistaling agent is 1.0-5.0%, and cinnamic acid is fresh-keeping
Percentage by weight in agent is 2.0-5.0%, and percentage by weight of the astragalus polyose in antistaling agent is 1.0-3.0%, balance of
Water complements to 100%.
The preparation method of described mango preservative is：Using conventional mixing method, i.e., accurately claim according to formula rate
Take sucrose ester, cinnamic acid, astragalus polyose and water, be well mixed be sufficiently stirred for making mixture be completely dissolved obtain final product it is a kind of containing sucrose ester
With the mango preservative of cinnamic acid.
The using method of described mango preservative is：By 50-200 times of the mango preservative dilute with water for preparing, adopt
Pluck fresh green mango that will be ripe to be impregnated or coating problems with the fresh-keeping liquid after dilution respectively, dry naturally, normal temperature
Or cryopreservation transport is preserved.
The present invention has advantages below and notable technique effect：
(1) the mutual compatibility of each composition of the invention, can effectively suppress mango after-harvest anthrax bacteria, Synergistic effectively to reduce
The incidence of disease of mango anthracnose, effectively extends the accumulating freshness date of mango.
(2) of good preservation effect, preparation process is simple of the invention, low production cost, non-toxic and safe meets the green of food fresh keeping
Colour circle guaranteed request.
Specific embodiment
Technical scheme and beneficial effect are described further with reference to embodiments, of the present invention hundred
Ratio is divided to be weight percentage.
First, embodiment is prepared
A kind of mango preservative containing sucrose ester and cinnamic acid, its formula is：
Embodiment 1：Sucrose ester 4.0kg, cinnamic acid 2.0kg, astragalus polyose 1.0kg, water complements to 100kg.
Embodiment 2：Sucrose ester 5.0kg, cinnamic acid 4.0kg, astragalus polyose 3.0kg, water complements to 100kg.
Embodiment 3：Sucrose ester 3.0kg, cinnamic acid 5.0kg, astragalus polyose 2.0kg, water complements to 100kg.
Embodiment 4：Sucrose ester 1.0kg, cinnamic acid 2.0kg, astragalus polyose 3.0kg, water complements to 100kg.
Embodiment 5：Sucrose ester 2.0kg, cinnamic acid 3.0kg, astragalus polyose 2.0kg, water complements to 100kg.
The preparation method of the mango preservative of embodiment 1-5 is：It is many sucrose ester, cinnamic acid, the Radix Astragali accurately to be weighed by formula
Sugar and water, are mutually mixed and are sufficiently stirred for 20min, are completely dissolved mixture, obtain final product a kind of awns containing sucrose ester and cinnamic acid
Fresh-keeping agent of fruits.
2nd, Application Example
Embodiment 1：Sucrose ester, cinnamic acid, astragalus polyose and its mixture are used for the indoor virulence test of mango anthracnose
Jing after the inhibition concentration scope that prerun determines each active ingredient, by sucrose ester, cinnamic acid, astragalus polyose and its mixing
Thing presses active constituent content and arranges 5 dose gradients, if clear water control.Reference《Farm-chemical indoor determination test rule is killed
Microbial inoculum》, indoor virulence of the medicament to mango anthracnose is determined using mycelial growth rate method.Measured with crossing method after 72h
Colony diameter, calculates each process net growth, mycelial growth inhibition rate.
Statistical analysis is carried out with DPS data processing softwares, mycelial growth inhibition rate is converted into into probit value (y), liquid is dense
Degree (μ g/mL) is converted into logarithm value (x), and with least square method virulence regression equation (y=a+bx) is tried to achieve, and thus calculates every
Plant the EC of medicament50Value, the synergy that pharmacy mix is then evaluated by the co-toxicity coefficient method (CTC) of the nineteen sixties such as Sun Yunpei proposition is made
With during i.e. co-toxicity coefficient (CTC) >=120, composition shows as synergistic effect；When CTC≤80, composition shows as antagonism work
With；As 80 ＜ CTC ＜ 120, composition shows as summation action.
Result of the test is shown in Table 1.
The Toxicity Determination table of the sucrose ester of table 1, cinnamic acid, astragalus polyose and its mixture to mango anthracnose
| Reagent agent | Proportioning | EC50(μg/mL) | Co-toxicity coefficient (CTC) |
| Sucrose ester (A) | / | 10.56 | / |
| Cinnamic acid (B) | / | 5.56 | / |
| Astragalus polyose (C) | / | 2.54 | / |
| A:B:C | 1:2:1 | 3.39 | 138.9 |
| A:B:C | 1:2:3 | 2.83 | 129.7 |
| A:B:C | 2:4:3 | 3.28 | 131.4 |
| A:B:C | 3:2:1 | 3.80 | 152.3 |
| A:B:C | 4:2:1 | 3.50 | 176.5 |
| A:B:C | 4:5:2 | 3.61 | 147.4 |
| A:B:C | 5:2:3 | 3.69 | 134.3 |
| A:B:C | 5:5:3 | 3.32 | 153.1 |
| A:B:C | 1:6:8 | 4.44 | 78.2 |
As shown in Table 1, sucrose ester, cinnamic acid and astragalus polyose are 1-5 in proportioning:2-5:In 1-3 during mixture, its common poison system
Number (CTC) is all higher than 120, when the proportioning of sucrose ester, cinnamic acid and astragalus polyose is 4:2:When 1, co-toxicity coefficient is maximum, to anthrax
Sick Synergistic substantially, can effectively reduce the incidence of anthracnose, be conducive to extending the freshness date of mango.
Embodiment 2：The antistaling agent of sucrose ester, cinnamic acid and astragalus polyose and its mixture is used for the test of mango fresh-keeping
(1) experimental design：Choose uniform in size, have no mechanical damage, no disease and pests harm, maturity and basically identical fresh of color and luster
Win a gold medal fringe awns, first rinse fruit face with running water, after drying, film is carried out using the dilution of the antistaling agent of different disposal, it is natural
Air-dry, in being placed in 40 × 25 × 60cm cartons, preserve under room temperature.Observe the fruit rot situation of each process after storage daily, together
When statistical disposition after 15 days fruits rotten number, calculate rotting rate.Test arranges 6 and processes, 3 repetitions, totally 18 cells, often
30 mango are selected in individual repetition.
(2) corresponding antistaling agent and concentration for the treatment of are respectively processed：
Process 1#：Mango preservative containing the astragalus polyose of 4.0% sucrose ester, 2.0% cinnamic acid 1.0%, dilution 200
Times；
Process 2#：Mango preservative containing the astragalus polyose of 3.0% sucrose ester, 2.0% cinnamic acid 2.0%, dilution 200
Times；
Process 3#：Containing 5.0% sucrose ester mango preservative, 100 times are diluted；
Process 4#：Mango preservative containing 5.0% cinnamic acid, dilutes 100 times；
Process 5#：Mango preservative containing 4.0% astragalus polyose, dilutes 100 times；
Process 6#：Blank (CK)
(3) each result of the test such as table 2 for processing.
The antistaling agent of the sucrose ester of table 2, cinnamic acid and astragalus polyose and its mixture is used for the result of the test table of mango fresh-keeping
Table 2 can be seen that the mango preservative of the present invention, and mango can be delayed to rot 3-6 days, there is preferable fresh-keeping effect.
Active ingredient reasonable mixture ratio in the mango preservative of the present invention, to mango anthracnose Synergistic, alleviates mango and adopts rear anthrax
The generation of disease, is conducive between the accumulating of prolongation mango after-harvest and shelf life, with good promotional value.
Claims (3)
1. a kind of mango preservative containing sucrose ester and cinnamic acid, it is characterised in that active ingredient is by sucrose ester, cinnamic acid and Huang
Astragalus polysaccharides are constituted, and the weight ratio of sucrose ester, cinnamic acid and astragalus polyose is 1-5:2-5:1-3.
2. mango preservative according to claim 1, it is characterised in that the weight of sucrose ester, cinnamic acid and astragalus polyose
Than for 4:2:1.
3. mango preservative according to claim 1, it is characterised in that percentage by weight of the sucrose ester in antistaling agent be
1.0-5.0%, percentage by weight of the cinnamic acid in antistaling agent be 2.0-5.0%, weight hundred of the astragalus polyose in antistaling agent
Divide than being 1.0-3.0%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869425.5A CN106615064A (en) | 2016-09-29 | 2016-09-29 | Mango fresh-keeping agent with sucrose ester and cinnamaldehyde |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869425.5A CN106615064A (en) | 2016-09-29 | 2016-09-29 | Mango fresh-keeping agent with sucrose ester and cinnamaldehyde |
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| CN106615064A true CN106615064A (en) | 2017-05-10 |
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| CN201610869425.5A Withdrawn CN106615064A (en) | 2016-09-29 | 2016-09-29 | Mango fresh-keeping agent with sucrose ester and cinnamaldehyde |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927152A (en) * | 2017-12-16 | 2018-04-20 | 柳州市晟铂贸易有限公司 | A kind of mango preservative |
| CN109169880A (en) * | 2018-11-20 | 2019-01-11 | 济南卓高建材有限公司 | A kind of preparation for preventing fruit rotten |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054816A (en) * | 2014-06-26 | 2014-09-24 | 山西省农业科学院农产品贮藏保鲜研究所 | Special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries and preparation method thereof |
| CN105218336A (en) * | 2015-11-19 | 2016-01-06 | 广州市信农生物科技有限公司 | A kind of method improving phenylacrolein stability |
-
2016
- 2016-09-29 CN CN201610869425.5A patent/CN106615064A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104054816A (en) * | 2014-06-26 | 2014-09-24 | 山西省农业科学院农产品贮藏保鲜研究所 | Special self-controlled multi-stage-releasing biological source physiological regulation antistaling agent for cherries and preparation method thereof |
| CN105218336A (en) * | 2015-11-19 | 2016-01-06 | 广州市信农生物科技有限公司 | A kind of method improving phenylacrolein stability |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927152A (en) * | 2017-12-16 | 2018-04-20 | 柳州市晟铂贸易有限公司 | A kind of mango preservative |
| CN109169880A (en) * | 2018-11-20 | 2019-01-11 | 济南卓高建材有限公司 | A kind of preparation for preventing fruit rotten |
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