Gamma-aminobutyric acid based cold-resisting freshness keeping agent and preparation method and application thereof
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An aminobutyric acid and preservative technology, applied in application, protecting fruits/vegetables with a protective layer, food science, etc., can solve the problems that have not been seen in combination, lack of versatility and reference, complex ingredients, etc. , to achieve the effect of safe, non-toxic and fresh-keeping, good practical value, commercial promotion and application prospects, and simple preparation method.
Inactive Publication Date: 2019-01-15
GUILIN UNIVERSITY OF TECHNOLOGY
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To sum up, sodium alginate is usually used as a film-forming agent compounded with antioxidant substances, preservatives or some plant extracts to form a preservative, and most of the currently disclosed preservatives containing sodium alginate have relatively complicated ingredients. Sodium alginate anti-cold preservation agent for fruits and vegetables is rarely reported
[0006] From the above application of γ-aminobutyric acid and sodium alginate, there are certain differences in the amount of γ-aminobutyric acid and sodium alginate depending on their uses and formulations, lacking certain versatility and reference, and In the prior art, there is no relevant report that the two are used together
Method used
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Embodiment 1
[0038] The anti-cold preservation agent based on γ-aminobutyric acid combined with sodium alginate provided in this embodiment has the following formula:
[0040] Preparation of anti-cold antistaling agent: first, add water to dissolve sodium alginate into a sol, then add xanthan gum, γ-aminobutyric acid, and glycerin in order to mix evenly, add water to constant volume, perform ultrasonic treatment, and finally stand in vacuum to obtain the anti-cold preservative.
[0041] How to use the anti-cold preservative: Soak the banana fruit in the above-mentioned anti-cold preservative for 10 minutes, take it out, drain the water on the surface of the fruit, put it into a plastic basket lined with plastic wrap, and store it at 4±1°C.
Embodiment 2
[0043] The anti-cold preservation agent based on γ-aminobutyric acid combined with sodium alginate provided in this embodiment has the following formula:
[0045] The preparation method of anti-cold antistaling agent is the same as embodiment 1
[0046] How to use the anti-cold preservative: Soak the passion fruit fruit in the above-mentioned anti-cold preservative for 5 minutes, take it out, drain the water on the surface of the fruit, put it into a plastic basket lined with plastic wrap, and store it at 4±1°C.
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Abstract
The invention discloses a gamma-aminobutyric acid based cold-resisting freshness keeping agent and a preparation method and application thereof. The cold-resisting freshness keeping agent comprises effective ingredients, i.e., gamma-aminobutyric acid and sodium alginate, wherein the content of gamma-aminobutyric acid and the content of sodium alginate are 100 micrograms per mL to 500 micrograms per mL and 0.01g / mL to 0.05g / mL. According to the cold-resisting freshness keeping agent disclosed by the invention, a cold damage symptom of cold-sensitive fruits can be effectively alleviated, the cold resistance of the fruits is improved, and the improvement of permeability of fruit cell membranes and a membrane lipid overoxidation process are retarded, so that the quality of the fruits is betterkept, and the storage freshness preserving stage of the fruits is prolonged; the cold-resisting freshness keeping agent disclosed by the invention has the advantages of safety, no toxicity and good fresh-keeping effect, and potential hazards to human and environments caused by use of chemical freshness keeping agents can be avoided; the preparation method of the cold-resisting freshness keeping agent, disclosed by the invention, is simple, is simple and easy in operation and convenient in use, is better in line with current cold-resisting freshness keeping agent design, research and development directions and has better practical values and popularization application prospects.
Description
technical field [0001] The invention belongs to the technical field of freshness preservation, and in particular relates to a anti-cold preservation agent based on gamma-aminobutyric acid combined with sodium alginate and its application in fruit preservation. Background technique [0002] After the fruit is harvested, it is still a living body, carrying out vigorous life activities. Low temperature can inhibit the respiratory metabolism of fruit and reduce the activity of microorganisms, thereby delaying its aging process and prolonging its shelf life. Therefore, low temperature storage is one of the most effective postharvest storage and preservation technologies for fruit. However, for cold-sensitive fruits such as bananas, passion fruit, and mangoes, unsuitable low temperatures can easily cause physiological and metabolic disorders and cell membrane structure damage, resulting in symptoms of chilling injury. This symptom usually appears after the fruit is transferred fr...
Claims
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Application Information
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