Fruit-vegetable nano-preservative and preparation method thereof

A preservative and nanotechnology, applied in the field of preservatives, can solve the problems of high rot rate, poor storage and preservation effect, deterioration of fruit quality after storage, etc. Effect

Inactive Publication Date: 2018-11-20
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Looking at the storage and fresh-keeping practices in various production areas of Nanfeng Tangerine, there are still many deficiencies, which are manifested as poor storage and fresh-keeping effects, high rot rate and obvious deterioration of fruit quality after storage

Method used

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  • Fruit-vegetable nano-preservative and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The invention provides a kind of preparation method of fruit and vegetable nano preservative, comprising the following steps:

[0048] S1: First weigh 129.6mg of cerium ammonium nitrate (AR grade, analytically pure) and dissolve it in 45mL of absolute ethanol. After it is completely dissolved, slowly pour 20mL of butyl titanate into it and stir magnetically for 15min to prepare A solution;

[0049] S2: Add a certain amount of acetic acid and distilled water into 20 mL of absolute ethanol, stir for 40 minutes to make it evenly mixed, and control the pH value to 1 to prepare B solution;

[0050] S3: Slowly add the B solution prepared in step S2 into the A solution prepared in step S1 under the condition of heating in a water bath at 45°C, and stir at a constant speed for 6 hours to form a gel;

[0051] S4: After standing and aging the gel prepared in step S3 for 4 days, dry it at 60°C for 6 hours, put it in a high-temperature resistance furnace after grinding, heat-treat it...

Embodiment 2

[0055] The invention provides a kind of preparation method of fruit and vegetable nano preservative, comprising the following steps:

[0056] S1: First weigh 129.6mg of cerium ammonium nitrate (AR grade, analytically pure) and dissolve it in 45mL of absolute ethanol. After it is completely dissolved, slowly pour 20mL of butyl titanate into it, and perform magnetic stirring for 15min to prepare A solution;

[0057] S2: Add a certain amount of acetic acid and distilled water into 20 mL of absolute ethanol, stir for 40 minutes to make it evenly mixed, and control the pH value to 1 to prepare B solution;

[0058] S3: Slowly add the B solution prepared in step S2 into the A solution prepared in step S1 under the condition of heating in a water bath at 45°C, and stir at a constant speed for 6 hours to form a gel;

[0059] S4: After standing and aging the gel prepared in step S3 for 4 days, dry it at 60°C for 6 hours, put it in a high-temperature resistance furnace after grinding, he...

Embodiment 3

[0064] The invention provides a kind of preparation method of fruit and vegetable nano preservative, comprising the following steps:

[0065] S1: First weigh 129.6mg of cerium ammonium nitrate (AR grade, analytically pure) and dissolve it in 45mL of absolute ethanol. After it is completely dissolved, slowly pour 20mL of butyl titanate into it, and perform magnetic stirring for 15min to prepare A solution;

[0066] S2: Add a certain amount of acetic acid and distilled water into 20 mL of absolute ethanol, stir for 40 minutes to make it evenly mixed, and control the pH value to 1 to prepare B solution;

[0067] S3: Slowly add the B solution prepared in step S2 into the A solution prepared in step S1 under the condition of heating in a water bath at 45°C, and stir at a constant speed for 6 hours to form a gel;

[0068] S4: After standing and aging the gel prepared in step S3 for 4 days, dry it at 60°C for 6 hours, put it in a high-temperature resistance furnace after grinding, he...

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Abstract

The invention provides a fruit-vegetable nano-preservative and a preparation method thereof. The preparation method comprises the following steps: S1: dissolving ceric ammonium nitrate into anhydrousethanol, slowly pouring the mixture into butyl titanate and magnetically stirring the mixture, so as to obtain a solution A; S2: adding acetic acid and distilled water into anhydrous ethanol, uniformly stirring the mixture and controlling the pH value of the mixture to 0.3-3, so as to obtain a solution B; S3: slowly dropping the solution B into the solution A under the condition of water-bath heating and stirring the mixture at a constant velocity to form gel; S4: enabling the gel to stand for aging, drying and grinding the gel, putting the gel in a high-temperature resistance furnace for heating, preserving heat for a period of time, naturally cooling to room temperature, so as to obtain a cerium-doped nano-titanium dioxide powder material; S5: mixing the cerium-doped nano-titanium dioxide powder material, one or more of chitosan, sodium chloride, calcium chloride, sodium benzoate, glycerin, citric acid and tween, and a hydroxyapatite carrier.

Description

technical field [0001] The invention relates to the technical field of preservatives, in particular to a nano-preservative for fruits and vegetables and a preparation method thereof. Background technique [0002] At present, the technical means used in the field of global fruit and vegetable preservation mainly include three categories: physical, chemical and biological preservation. The main methods of freshness preservation are: one is to control the aging process; The control of the derivative reproduction process is to achieve the goal of freshness preservation; the third is to control the water evaporation process inside the fruits and vegetables, mainly through the control of the relative humidity of the environment and the structuring of water between cells. [0003] Although low-temperature storage or controlled-atmosphere storage can reduce the postharvest metabolic intensity of fresh-keeping fruits and vegetables to varying degrees, delay the process of their quali...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 龙小艺卢丽敏陈金印
Owner JIANGXI AGRICULTURAL UNIVERSITY
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