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A kind of preparation method of chlorogenic acid-gelatin film food preservative

A technology of chlorogenic acid and antistaling agent, which is applied in the field of preparation of chlorogenic acid-gelatin film-coated food preservative, can solve the problems of poor water solubility, etc., and achieve the goal of overcoming poor water solubility, preventing the invasion of exogenous microorganisms, and prolonging the shelf life of food Effect

Active Publication Date: 2018-11-02
浙江艾佳食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The object of the present invention is to aim at the deficiency of poor water solubility of chlorogenic acid biological preservatives, and to make them have film-forming properties, to propose a preparation method of chlorogenic acid-gelatin film-coated food preservatives, and to expand the use of chlorogenic acids as food fresh-keeping agents. The efficient application of additives in food promotes the development of the field of food preservation

Method used

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  • A kind of preparation method of chlorogenic acid-gelatin film food preservative
  • A kind of preparation method of chlorogenic acid-gelatin film food preservative
  • A kind of preparation method of chlorogenic acid-gelatin film food preservative

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Embodiment 1

[0017] 1. Dissolve 1mmol of chlorogenic acid in 20mL of 0.1M citrate buffer (pH5.5). 2mmol EDC (1-(3-dimethylaminopropyl)-3-ethylcarbodiimide salt) and 2mmol NHS (N-hydroxysuccinimide) were added, and the reaction was stirred with magnetic force at room temperature for 15min. Adjust the pH of the solution with a concentration of 0.2M phosphate buffer (pH7.4) to make pH>7.

[0018] 2. Heat and dissolve 0.088g of gelatin in 5mL of 0.2M phosphate buffer (pH7.4) in a water bath at 50°C. Then the dissolved gelatin was added into the reaction solution, and the reactants were stirred and reacted at room temperature for 24 hours.

[0019] 3. Put the obtained reaction product into a dialysis bag, dialyze in ultrapure water for 3.5 days, and change the water every 3 hours.

[0020] 4. The finished product of dialysis is subjected to freeze-drying treatment, and the obtained freeze-dried substance is chlorogenic acid-gelatin-coated food preservative.

[0021] The chlorogenic acid can ...

Embodiment 2

[0024] 1. Dissolve 1mmol of chlorogenic acid in 20mL of 0.1M citrate buffer (pH5.5). Add 2mmol EDC (1-(3-dimethylaminopropyl)-3-ethylcarbodiimide salt) and 2mmol NHS (N-hydroxysuccinimide), and stir the reaction at room temperature for 15min. Adjust the pH of the solution with a concentration of 0.2M phosphate buffer (pH7.4) to make pH>7.

[0025] 2. Heat and dissolve 0.177g of gelatin in 5mL of 0.2M phosphate buffer (pH7.4) in a water bath at 50°C. Then the dissolved gelatin was added into the reaction solution, and the reactants were stirred and reacted at room temperature for 24 hours.

[0026] 3. Put the obtained reaction product into a dialysis bag, dialyze in ultrapure water for 3.5 days, and change the water every 3 hours.

[0027] 4. The finished product of dialysis is subjected to freeze-drying treatment, and the obtained freeze-dried substance is chlorogenic acid-gelatin-coated food preservative.

[0028] According to infrared spectrum and nuclear magnetic resonan...

Embodiment 3

[0030] 1. Dissolve 1mmol of chlorogenic acid in 20mL of 0.1M citrate buffer (pH5.5). 2mmol EDC (1-(3-dimethylaminopropyl)-3-ethylcarbodiimide salt) and 2mmol NHS (N-hydroxysuccinimide) were added, and the reaction was stirred with magnetic force at room temperature for 15min. Adjust the pH of the solution with a concentration of 0.2M phosphate buffer (pH7.4) to make pH>7.

[0031] 2. Dissolve 0.354g of gelatin with 5mL of 0.2M phosphate buffer solution (pH7.4) in a 50°C water bath. Then the dissolved gelatin was added into the reaction solution, and the reactants were stirred and reacted at room temperature for 24 hours.

[0032] 3. Put the obtained reaction product into a dialysis bag, dialyze in ultrapure water for 3.5 days, and change the water every 3 hours.

[0033] 4. The finished product of dialysis is subjected to freeze-drying treatment, and the obtained freeze-dried substance is chlorogenic acid-gelatin-coated food preservative.

[0034] According to the identific...

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Abstract

The invention discloses a method for preparing a chlorogenic acid-gelatin coated food preservative. Grafting is conducted between chlorogenic acid and gelatin under the action of EDC and NHS based on a suitable pH value, dialysis is conducted on graft for 3.5 d in ultrapure water, and then freeze drying is conducted to generate the finished chlorogenic acid-gelatin coated food preservative. The chlorogenic acid-gelatin coated food preservative not only has the antibacterial property and inoxidizability of chlorogenic acid, but also has the film-forming property of gelatin, the water solubility of the chlorogenic acid-gelatin coated food preservative is better than that of chlorogenic acid, and the chlorogenic acid-gelatin coated food preservative has broader prospects in application of food preservation.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a preparation method of a safe, effective and film-coating chlorogenic acid-gelatin film-coated food preservation agent. Background technique [0002] Traditional fresh-keeping methods are divided into physical fresh-keeping methods and chemical fresh-keeping methods. Physical preservation methods, such as low-temperature freezing preservation and salt preservation, can only be used for short-term preservation, and will inevitably change the original flavor of aquatic products. The commonly used chemical preservation methods, such as adding chemical preservatives and antibiotics, are more and more rejected by consumers because of the addition of chemical components to varying degrees. In addition, some modern fresh-keeping methods such as enzymatic fresh-keeping and ozone fresh-keeping are difficult to put into mass production because of their high cost and high requir...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/3508
CPCA23L3/3508
Inventor 胡亚芹陈士国杨志坚陈健初符莎露吴春华吴甜甜
Owner 浙江艾佳食品有限公司