Application method of Perilla frutescens essential oil in the normal temperature storage process of citrus

Abstract

An application method of Perilla frutescens essential oil in the normal temperature storage process of citrus comprises the following steps: (1) extracting a Perilla frutescens extracting solution; (2) preparing a cyclodextrin suspension; (3) mixing the cyclodextrin suspension with a span-80, adding the Perilla frutescens extracting solution and uniformly stirring; (4) filtering and separating themixed liquid to obtain cyclodextrin, standing and layering, and separating the two phases; adding ethanol into the cyclodextrin to obtain Perilla frutescens essential oil a; (5) taking the upper layer of the two-phase layer, removing the ethanol and the span-80 to obtain Perilla frutescens essential oil b; (6) mixing the Perilla frutescens essential oil a with the Perilla frutescens essential oilb to obtain Perilla frutescens essential oil c, and adding tween-80, adding sterile water, and fully uniformly stirring to obtain a Perilla frutescens essential oil product; (7) taking the Perilla frutescens essential oil product, adding a tween-80 sterile water solution to obtain a Perilla frutescens essential oil bacteriostatic agent; (8) spraying the Perilla frutescens essential oil bacteriostatic agent in a closed storage space for use. According to the method disclosed by the invention, the growth and propagation of Penicillium citrinum can be inhibited, and the preservation time of thecitrus is prolonged.

Description

technical field [0001] The invention relates to an application method of perilla essential oil in normal temperature storage of citrus, in particular to an application method of ultrasonic extraction-dual oil phase system purification of perilla essential oil in normal temperature storage of citrus. Background technique [0002] After harvesting and during storage and transportation, citrus is very susceptible to infection by Ascomycota fungi such as Penicillium and green mold, leading to rot and deterioration, and the fruit rot rate is very high. Many experts and scholars have also proposed that Penicillium or green mold should be the main target for disease prevention and control in postharvest storage management of citrus fruits. [0003] Perilla essential oil, also known as perilla volatile oil, is an important mixture formed after distillation and condensation of perilla aroma components. It is more common in perilla stems, leaves and flowers. The content is generally 0...

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Problems solved by technology

But both have certain limitations: the steam distillation method can easily cause the degradation of heat-sensitive components and the loss of volatile components due to heating, which can lead to the loss of active components (Liu Na. Application of supercritical fluid extraction technology in traditional Chinese medicine extraction. Guangzhou Chemical Industry, 2017, 45(24):31-33); while the supercritical extraction technology avoids the oxidative decomposition of the active ingredients in the volatile oil and improv

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