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Botanical fresh keeping agent for fruits and vegetables, and preparation method thereof

A fruit and vegetable preservative, plant-based technology, applied in the direction of preserving fruits/vegetables with sugar, preserving fruits/vegetables with acid, etc., can solve the problems that the fresh-keeping effect cannot meet the actual requirements, secondary pollution of fruits and vegetables, etc., and maintain the appearance of fruits and vegetables. , good inhibitory effect, good fresh-keeping effect

Active Publication Date: 2012-10-17
杨凌馥稷生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current fresh-keeping technology of fruits and vegetables mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements.

Method used

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  • Botanical fresh keeping agent for fruits and vegetables, and preparation method thereof
  • Botanical fresh keeping agent for fruits and vegetables, and preparation method thereof
  • Botanical fresh keeping agent for fruits and vegetables, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Select the following raw materials to prepare by weight percentage: Danshen extract: 3%, chitosan oligosaccharide: 1.12%, salicylic acid: 11.21%, triglyceride: 14%, 1-octanol: 15%, water to make up to 100% .

[0026] Its preparation method is as follows:

[0027] (1) Weigh the salvia miltiorrhiza extract, chitosan oligosaccharide, salicylic acid, emulsifier and solvent according to the formula, first add the salvia miltiorrhiza extract to the mixed solvent of methanol and absolute ethanol, stir until uniform, and then remove the shell Oligosaccharides and salicylic acid were added to the solution and stirred until uniform to obtain the microemulsion oil phase;

[0028] (2) Weigh the emulsifier according to the formula, choose the mixture of Tween-80 and JFC as the emulsifier, add it to a certain amount of water, stir until uniform, and obtain the water phase;

[0029] (3) Under the action of a high-shear machine, slowly add the microemulsion oil phase into the water p...

Embodiment 2

[0031] Select the following raw materials to prepare according to weight percentage: Danshen extract: 4.5%, chitosan oligosaccharide: 1.5%, salicylic acid: 9%, lauric monoglyceride: 10%, ethyl acetate: 16%, water to make up to 100% , preparation method is the same as embodiment 1, is mixed with salvia miltiorrhiza microemulsion.

Embodiment 3

[0033] The selected raw materials are prepared according to weight percentage: Salvia miltiorrhiza extract: 6%, chitosan oligosaccharide: 2%, salicylic acid 6%, soybean lecithin: 10%, methyl oleate 16%, water is added to 100%, the preparation method is the same Embodiment 1, is formulated into salvia miltiorrhiza microemulsion.

[0034] According to the applicant's experiments, the Salvia miltiorrhiza microemulsion prepared in the above-mentioned embodiments 1 to 3, according to the inhibitory activity test of fruit pathogenic bacteria, the impact on fruit sensory indicators, the impact of physiological and biochemical indicators, and the superoxide dismutase ( SOD), catalase (CAT), peroxidase (POD) activities showed no significant difference in their effects.

[0035] 2. Study on the fresh-keeping effect of Danshen microemulsion

[0036] 2.1 Inhibitory activity of Danshen microemulsion against several fruit pathogenic bacteria

[0037] Several rot-causing fungi (Botrytis ci...

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Abstract

The invention discloses a botanical fresh keeping agent for fruits and vegetables. The botanical fresh keeping agent for fruits and vegetables is prepared from effective components comprising the following raw materials: 0.1-20% of a Salvia miltiorrhiza ethanol extract, 0.1-2% of a chitosan oligosaccharide, 6-12% of salicylic acid, 1-15% of an emulsifier, 0-20% of a solvent, and the balance water, wherein the sum of percentages of the raw materials is 100%. The botanical fresh keeping agent for fruits and vegetables prepared in the invention has a good fresh keeping effect, is used through adding water and coating, has a very good inhibition effect on pathogens easily appearing in the storage process after the fruit and vegetable picking, has a certain inhibition effect on picked fruit and vegetable rot, has a very good fresh keeping effect on the picked fruits and vegetables, and has the advantages of simple processing technology, low cost, and according with present fresh keeping agent development trends, so the botanical fresh keeping agent has good exploitation application potentials.

Description

technical field [0001] The invention relates to a fresh-keeping agent, in particular to a plant-source fruit and vegetable fresh-keeping agent and a preparation method thereof. Background technique [0002] Fresh-keeping of fruits and vegetables is an important problem faced in the process of post-harvest storage of fruits and vegetables. The current fresh-keeping technology of fruits and vegetables mainly uses chemically synthesized preservatives. However, when using chemical preservatives, it is easy to cause secondary pollution to fruits and vegetables, and the fresh-keeping effect cannot meet the actual requirements. It has been proved by the applicant's research that the natural plant extracts contained in the natural plant extracts have a high inhibitory effect on the germs that are prone to appear during the post-harvest storage of fruits and vegetables, have no negative effects, and have a good antiseptic and fresh-keeping effect. , Economic resources of plant-sourc...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23B7/10
Inventor 韩立荣吴华王永宏张璟冯俊涛张兴
Owner 杨凌馥稷生物科技有限公司
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