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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, which can solve the problems of fresh-keeping methods that cannot meet the requirements of consumers, lack of fresh-keeping methods, and large economic losses, etc. problem, to achieve the effect of low cost, low price and easy operation

Active Publication Date: 2013-03-13
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 and storage problems are huge every year.
With the improvement of people's living standards, consumers have higher and higher requirements for fruit freshness preservation, and traditional freshness preservation methods are increasingly unable to meet consumers' requirements

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] Embodiment 1: by mass ratio (the same below), get 3,4-heptyl dihydroxybenzoate: citric acid: cysteine: arbutin: salicylic acid=0.3: 1.2: 1: 0.8: 0.8 Proportional weighing formula, citric acid, cysteine, arbutin, 3,4-dihydroxybenzoic acid heptyl ester are dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to make Shushu color protection agent. Choose fresh potatoes without germination, mildew, and mechanical damage. Wash the soil, pesticides and other impurities on the surface of the potatoes with clean water, peel the potatoes with a sterilized knife, and cut them into uniform potato strips of 1cm×1cm×6cm. According to the ratio of 100mL:100g of fruit thinning and color protection agent to fresh-cut potato strips, the fresh-cut potato strips can be completely submerged, soak for 5-10min, fully drain the surface water, transfer to a sealed bag, and store at a constant temperature of 4°C , It can ensure that the potatoes wi...

Embodiment 2

[0024] Embodiment 2: get 3, the ratio of 4-dihydroxybenzoic acid heptyl ester: citric acid: cysteine: arbutin: salicylic acid=0.4: 1.2: 1: 1: 1 takes by weighing formula, citric acid, Cysteine, arbutin, and 3,4-dihydroxybenzoic acid heptyl ester are dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to make fruit-thinning color-protecting agent. Choose fresh potatoes without germination, mildew, and mechanical damage. Wash the soil on the surface of the potatoes with clear water, pesticides and other impurities, and use a sterilized knife to peel the potatoes and cut them into potato circle slices with a radius of 3 cm and a thickness of 0.25 cm. According to the ratio of 100mL:100g of fruit thinning and color protection agent to fresh-cut potato strips, the fresh-cut potato slices can be completely submerged, soak for 5-10min, fully drain the surface water, transfer to a sealed bag, and store at a constant temperature of 4°C , I...

Embodiment 3

[0025]Embodiment 3: get 3, the ratio of 4-dihydroxybenzoic acid heptyl ester: citric acid: cysteine: arbutin: salicylic acid=0.35: 2: 1: 1.2: 1 takes by weighing formula, citric acid, Cysteine, arbutin, and 3,4-dihydroxybenzoic acid heptyl ester are dissolved in water at room temperature, and then mixed with salicylic acid dissolved in hot water to make fruit-thinning color-protecting agent. Select fresh white cauliflower without browning and mechanical damage. Wash off the soil, pesticides and other impurities on the surface of the cauliflower with clean water, and drain the water. Use a watering can to evenly spray the fruit-thinning color-protecting agent on the surface of the cauliflower, let it be completely wet, dry it naturally, wrap it with a layer of copy paper and store it at a constant temperature of 4°C, which can ensure that the cauliflower will not be obviously damaged 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 method is easy and convenient to operate.

Description

technical field [0001] The invention relates to a color-protecting agent for fruits and vegetables, in particular to a color-protecting agent for fruits and vegetables based on a tyrosinase inhibitor and a preparation method thereof. Background technique [0002] The production of fruits and vegetables is highly seasonal and regional. 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 and storage problems are huge every year. With the improvement of people's living standards, consumers have higher and higher requirements for fruit freshness preservation, and traditional preservation methods are increasingly unable to meet the requirements of consumers. [0003] Most of the browning of fruits and vegetables is due to enzymatic browning. There are 3 important conditions for enzymatic browning, namely polyphenolic substrate, tyrosinase and oxygen. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/272A23L5/41
Inventor 陈清西潘志针胡泳华
Owner XIAMEN UNIV
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