Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof

A technology of tyrosinase and inhibitors, which is applied in the field of fruit and vegetable color-protecting agents based on tyrosinase inhibitors and its preparation, can solve the problem that fresh-keeping methods cannot meet the requirements of consumers, lack of fresh-keeping means, and are easy to brown and rot and other issues to achieve the effect of low cost, low price and environmental friendliness

Active Publication Date: 2011-04-06
XIAMEN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The production of fruits and vegetables has strong seasonality and regionality. Fruits and vegetables are easy to brown and rot after picking. In addition, there is a lack of efficient and safe fresh-keeping methods. The economic losses caused by transportation an

Method used

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  • Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof
  • Tyrosinase inhibitor-based fruit and vegetable color fixative and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: According to the mass ratio (the same below), take 3,4-dihydroxybenzoic acid heptyl ester: citric acid: cysteine: arbutin: salicylic acid = 0.3: 1.2:1: 0.8: 0.8 Proportionally weigh the formula, citric acid, cysteine, arbutin, 3,4-dihydroxybenzoic acid heptyl ester is dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to make the color protection Agent. Choose fresh potatoes without sprouting, mildew, and mechanical damage. Wash the dirt, pesticides and other impurities on the surface of the potato with clean water. Use a disinfected knife to peel the potato and cut it into uniform potato strips of 1cm×1cm×6cm. According to the ratio of 100mL:100g of fruit soothing coloring agent and fresh-cut potato strips, so that the fresh-cut potato strips can be completely submerged, soak for 5-10 minutes, fully drain the surface water, transfer to a sealed bag, and store at 4°C at a constant temperature , It can ensure tha...

Embodiment 2

[0024] Example 2: Take 3,4-dihydroxybenzoic acid heptyl ester: citric acid: cysteine: arbutin: salicylic acid = 0.4: 1.2:1:1:1 ratio to weigh the formula, citric acid, Cysteine, arbutin, and heptyl 3,4-dihydroxybenzoate are dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to prepare a color-reducing agent. Choose fresh potatoes without germination, mildew, and mechanical damage. Wash the dirt, pesticides and other impurities on the surface of the potato with clean water. Use a sterilized knife to peel the potato and cut into potato round slices with a radius of 3cm and a thickness of 0.25cm. According to the ratio of 100mL:100g of fruit soothing coloring agent and fresh-cut potato chips, the fresh-cut potato chips can be completely submerged, soak for 5-10 minutes, fully drain the surface water, transfer to a sealed bag, and store at a constant temperature of 4℃ , It can ensure that the potatoes will not brown in about 2 weeks. ...

Embodiment 3

[0025] Example 3: Take 3,4-dihydroxybenzoic acid heptyl ester: citric acid: cysteine: arbutin: salicylic acid = 0.35: 2: 1: 1.2: 1 to weigh the formula, citric acid, Cysteine, arbutin, and heptyl 3,4-dihydroxybenzoate are dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to prepare a color-reducing agent. Choose fresh white cauliflower with no browning and no mechanical damage. Wash away the dirt, pesticides and other impurities on the surface of the cauliflower with water, and drain the water. Use a watering can to evenly spray the fruit thinning color protection agent on the surface of the white cauliflower, take full wetting as the degree, and let it dry naturally. Wrap it with a layer of copy paper and store at a constant temperature of 4℃ to ensure that the white cauliflower will not appear obvious for about 2 weeks. Browning.

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Abstract

The invention relates to a fruit and vegetable color fixative, and provides a tyrosinase inhibitor-based fruit and vegetable color fixative and a preparation method thereof. The fruit and vegetable color fixative comprises heptyl 3,4-dihydroxybenzoate, citric acid, cysteine, salicylic acid and arbutin in a mass ratio of (0.3-0.5):(1.2-2.0):1:(0.8-1.2):(0.8-1.4). The tyrosinase inhibitor-based fruit and vegetable color fixative is prepared by dissolving the salicylic acid and mixing with the citric acid, the cysteine, the arbutin and the heptyl 3,4-dihydroxybenzoate. The fruit and vegetable color fixative has the effects of preventing browning and resisting bacteria, is safe and nontoxic, does not influence the nutritional value of fruits and vegetables, is prepared from low-cost raw materials, has high safety, is colorless, odorless and environmentally-friendly, is suitable for the production and processing of enterprises and is suitable to be used by the common people, and the methodis easy and convenient to operate.

Description

Technical field [0001] The invention relates to a fruit and vegetable color protection agent, in particular to a fruit and vegetable color protection agent based on a tyrosinase inhibitor and a preparation method thereof. Background technique [0002] The production of fruits and vegetables has strong seasonality and regionality. Fruits and vegetables are easy to brown and rot after being picked. In addition, there is a lack of efficient and safe preservation methods. The annual economic loss due to transportation and storage problems is huge. With the improvement of people's living standards, consumers have higher and higher requirements for fruit preservation, and traditional preservation methods are increasingly unable to meet consumer requirements. [0003] Most of the browning of fruits and vegetables is caused by enzymatic browning. Enzymatic browning has three important conditions, namely polyphenolic substrate, tyrosinase and oxygen. Under normal growth conditions, polyph...

Claims

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Application Information

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IPC IPC(8): A23L1/272A23L5/41
Inventor 陈清西潘志针胡泳华
Owner XIAMEN UNIV
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