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Storage and fresh preservation method of honeysuckle

A storage and preservation, honeysuckle technology, applied in food preservation, food science, application and other directions, can solve the problems of honeysuckle being easy to absorb moisture, mildew or moth-eaten, less attention to content, and incapable of large-scale promotion, etc. The process is simple and the effect of avoiding damp and mildew

Active Publication Date: 2013-05-01
SHANDONG ANALYSIS & TEST CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, these methods mainly use the appearance evaluation of honeysuckle after storage as a reference index, and pay little attention to the contents of chlorogenic acid, luteolin, total phenols, and total flavonoids in honeysuckle. The storage of a small amount of honeysuckle cannot be popularized on a large scale. When the relative air humidity is high, honeysuckle is still easy to absorb moisture and become moldy or insect-eaten

Method used

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  • Storage and fresh preservation method of honeysuckle
  • Storage and fresh preservation method of honeysuckle
  • Storage and fresh preservation method of honeysuckle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] In this example, 100 kilograms of dried honeysuckle with a water content of 8% are taken and put into a packaging bag, and a mixed gas with a volume percentage of nitrogen and carbon dioxide of 1:9 is filled into a double-layer composite packaging bag through a pipeline for controlled atmosphere , Seal the packaging bag after the modified atmosphere treatment, and store in a constant temperature refrigerator at 4°C. After 12 months, compared with the contents of chlorogenic acid, luteolin, total phenols, and total flavonoids in honeysuckle before storage, the retention rate of chlorogenic acid was 91.8%, the retention rate of luteolin was 92.7%, and the retention rate of total phenols was 91.9% %, the retention rate of total flavonoids was 92.3%.

Embodiment 2

[0040] In this example, 100 kilograms of dried honeysuckle with a water content of 6% are taken and put into a packaging bag, and a mixed gas with a volume percentage of nitrogen and carbon dioxide of 1:4 is filled into a double-layer composite packaging bag through a pipeline for controlled atmosphere , Seal the packaging bag after the modified atmosphere treatment, and store it in a constant temperature refrigerator at 2°C. After 12 months, compared with the contents of chlorogenic acid, luteolin, total phenols, and total flavonoids in honeysuckle before storage, the retention rate of chlorogenic acid was 93.2%, the retention rate of luteolin was 95.3%, and the retention rate of total phenol was 93.7%. %, the retention rate of total flavonoids was 94.1%.

Embodiment 3

[0042] In this example, 100 kilograms of dried honeysuckle with a water content of 8% are taken and put into a packaging bag, and a mixed gas with a volume percentage of nitrogen and carbon dioxide of 2:3 is filled into a double-layer composite packaging bag through a pipeline for controlled atmosphere , Seal the packaging bag after the modified atmosphere treatment, and store in a constant temperature refrigerator at 4°C. After 12 months, compared with the contents of chlorogenic acid, luteolin, total phenols, and total flavonoids in honeysuckle before storage, the retention rate of chlorogenic acid was 92.5%, the retention rate of luteolin was 94.1%, and the retention rate of total phenol was 93.5%. %, the retention rate of total flavonoids was 93.6%.

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Abstract

The invention discloses a storage and fresh preservation method of honeysuckle. The method comprises the steps that dried honeysuckle is put into a packaging bag for controlled atmosphere treatment, and then sealed and packaged. Gas used for the controlled atmosphere treatment is mixed gas of nitrogen and carbon dioxide. The sealed honeysuckle is placed in a 0-6 DEG C constant-temperature refrigeratory for storage. The method is simple in technology; the batch storage of the honeysuckle is achieved; oxidation of effective components such as chlorogenic acid and flavone of the honeysuckle, and loss of aroma components can be prevented effectively; and the storage time and quality of the honeysuckle are prolonged and improved greatly.

Description

technical field [0001] The invention relates to the technical field of food storage and preservation, in particular to a storage and preservation method for honeysuckle. Background technique [0002] Honeysuckle is a medicinal and edible plant published by my country. Pharmacological studies have shown that honeysuckle has anti-pathogenic microorganisms, anti-inflammation, anti-fertility, antipyretic, liver protection, hemostasis, lowering blood fat, anti-oxidation, central nervous system stimulation and immune regulation. Chlorogenic acid and luteolin are the main medicinal components of honeysuckle, and the high or low content of them is an important indicator of the quality of honeysuckle. The total phenols and total flavonoids in honeysuckle also have medicinal and health care functions. Honeysuckle extract has obvious anti-oxidation ability, has a certain improvement effect on the synthesis and release of hydrogen peroxide of neutrophils in scalded mice, and can reduce...

Claims

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Application Information

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IPC IPC(8): A23L3/3418A23L3/36
Inventor 刘建华王晓刘峰刘伟耿岩玲王岱杰周杰
Owner SHANDONG ANALYSIS & TEST CENT
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