Waxberry general flavone preservative solution and application in freshness preservation of aquatic products

A technology of total flavonoids and fresh-keeping liquid, which is applied to the fresh-keeping liquid of red bayberry total flavonoids and its application in the preservation of aquatic products, which can solve the problems that have not been reported, achieve good fresh-keeping effect, prolong shelf life, and delay spoilage and deterioration

Inactive Publication Date: 2017-01-04
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the antibacterial and antibacterial activities of flavonoids have attracted people's attention to their application in aquatic product preservation. A kind of fresh-keeping liquid is disclosed in "Membrane Fresh-keeping Method", the main component of this fresh-keeping liquid is celery flavonoid extract; Composite antistaling agent and method of use thereof " discloses a kind of antistaling agent, contains Mimosa total flavonoids extract, honey cornel total flavonoids extract and orange total flavonoids extract in this antistaling agent, however, at present about the total flavonoids of Myrica rubra The application in the preservation of aquatic products has not been reported yet

Method used

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  • Waxberry general flavone preservative solution and application in freshness preservation of aquatic products
  • Waxberry general flavone preservative solution and application in freshness preservation of aquatic products
  • Waxberry general flavone preservative solution and application in freshness preservation of aquatic products

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Effect test

Embodiment 1

[0024] Embodiment 1: preparation of red bayberry total flavonoids fresh-keeping solution

[0025] 1. Extraction process:

[0026] (1) Take fresh bayberry fruit, dry and crush, add 4 times the mass of 95% ethanol to soak for 24 hours, ultrasonically assisted extraction for 45 minutes, repeat the extraction 3 times to obtain the extract, recover the solvent, and concentrate to obtain the extract;

[0027] (2) Disperse the extract in water, extract with petroleum ether, chloroform, and ethyl acetate respectively, take the ethyl acetate extract, dissolve it in water and absorb it through D101 macroporous resin, 15% ethanol, 35% ethanol, 65% ethanol ethanol elution, take 35% ethanol eluent for recovery, and vacuum-dry the eluent to obtain the total flavonoids powder of myrica rubra.

[0028] 2. Determination of total flavonoids in bayberry

[0029] Adopt conventional high-performance liquid chromatography to detect the product gained in the above-mentioned extraction process, and...

Embodiment 2

[0032] Embodiment 2: the fresh-keeping test of aquatic products of total flavonoids fresh-keeping liquid of red bayberry

[0033] 1. Sample processing

[0034] Select a herring with good color and uniform size, cut off the fish head, cut it open from the abdomen, remove the internal organs, cut two pieces of fish meat along the back bone, peel the fish skin, and then cut it into fish fillets with a mass of about 150 grams. After washing with tap water twice, soak in clean water for 10 minutes, remove and drain, and store in the refrigerator to cool down to 4±1°C. Randomly group them into groups, soak them in different concentrations of preservative solutions for 5 minutes at a solid-to-liquid ratio of 15:8, remove and drain, put them into sterile ziplock bags, and store them in a refrigerated 4±1°C to obtain samples from the test group; Soak the green fish in distilled water for 5 minutes, remove and drain, put into a sterile ziplock bag, and refrigerate at 4±1°C to obtain th...

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Abstract

The invention relates to a waxberry general flavone preservative solution which is prepared by dissolving waxberry general flavone with water. The waxberry general flavone is prepared through the following steps of: taking freshing waxberry fruits, drying the fresh waxberry fruit, then pulverizing the dried fresh waxberry fruit, adding 95% ethanol of which the weight is 4-6 times of that of the fresh waxberry fruit powder so as to soak the fresh waxberry fruit powder for 20-24 hours, performing ultrasonic-assisted extraction for 30-45 minutes, repeatedly extracting for 1-3 times so as to obtain an extracting solution, recovering the solvent, and concentrating the extracting solution to obtain an extract; and dispersing the extract in water, respectively extracting the solution with petroleum ether, chloroform and ethyl acetate, taking an ethyl acetate extract, dissolving the ethyl acetate extract with water, performing adsorption by use of macroporous resin, then performing elution by use of 15%-65% ethanol, collecting an eluant, and performing vacuum drying on the eluant, thereby obtaining the waxberry general flavone powder. The invention also relates to application of the waxberry general flavone preservative solution in the aspect of freshness preservation of aquatic products. The preparation method of the preservative solution is simple, and the waxberry general flavone preservative solution is capable of effectively inhibiting bacterial reproduction of fishes during a low-temperature storage process, retarding fat oxidation, delaying corruption and metamorphism, and thus prolonging the shelf life.

Description

technical field [0001] The invention relates to the field of fresh-keeping of aquatic products, in particular to a fresh-keeping solution of total flavonoids of bayberry and its application in fresh-keeping of aquatic products. Background technique [0002] Myrica rubra belongs to the genus Myrica rubra, also known as Shengshengmei and Baidimei. Myrica rubra has high medicinal and edible value, and it is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. The drupe of bayberry fruit is spherical, with papillary protrusions on the outer surface, the exocarp is fleshy, juicy and resinous, sweet and sour, dark red or purple red when ripe. [0003] Total flavonoids refer to flavonoids, which are a large class of natural products that widely exist in the plant kingdom and are the active ingredients of many Chinese herbal medicines. The most common ones in nature are flavonoids and flavonols. Others include dihydroflavones, isoflavones, Biflavones, fl...

Claims

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Application Information

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IPC IPC(8): A23L3/3472A23B4/20
CPCA23B4/20A23L3/3472A23V2002/00A23V2250/21
Inventor 关丽萍夏亚男甄兴华赵水莲
Owner ZHEJIANG OCEAN UNIV
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