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Preparation method for citral lipidosome fruit and vegetable antibacterial preservative

A technology of citral and liposome, which is applied to the preservation of fruits and vegetables, the preservation of food ingredients as antimicrobials, food preservation, etc., can solve the problems of few researches, and achieve the improvement of antibacterial activity, reduction of volatility and chemical instability sexual effect

Pending Publication Date: 2020-02-07
ZHUHAI COLLEGE OF JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technology of using liposomes for drug encapsulation is well established, but so far, there are few studies on liposomes as a citral protection method for fruit and vegetable preservation

Method used

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  • Preparation method for citral lipidosome fruit and vegetable antibacterial preservative
  • Preparation method for citral lipidosome fruit and vegetable antibacterial preservative
  • Preparation method for citral lipidosome fruit and vegetable antibacterial preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The invention provides a kind of preparation method of citral liposome fruit and vegetable antibacterial fresh-keeping agent, specifically comprises the following steps:

[0024] S1. Dissolve 5g of soybean lecithin, 1g of cholesterol and 2.5g of citral in 77.2g of dehydrated ethanol according to the mass ratio, then place the mixed solution in a water bath and use a high-power digitally controlled ultrasonic cleaner to ultrasonicate for 10 minutes at 40KHz;

[0025] S2. Place the mixed solution obtained in step S1 in a round-bottomed flask, use a rotary evaporator to carry out rotary evaporation to the round-bottomed flask carrying the mixed solution, and prepare a lipid film on the side of the round-bottomed flask, after the rotary evaporation is completed It was placed in a fume hood and dried overnight to remove residual organic solvents, and the parameters of the rotary evaporation were set as follows: the heating temperature was 55°C, the vacuum degree was 0.08MPa, ...

Embodiment 2

[0029] The invention provides a kind of preparation method of citral liposome fruit and vegetable antibacterial fresh-keeping agent, specifically comprises the following steps:

[0030] S1. Dissolve 3g of soybean lecithin, 1g of cholesterol and 1.5g of citral in 50g of absolute ethanol according to the mass ratio, and then place the mixed solution in a water bath and use a high-power numerically controlled ultrasonic cleaner to ultrasonicate for 10 minutes at 40KHz;

[0031] S2. Place the mixed solution obtained in step S1 in a round-bottomed flask, use a rotary evaporator to carry out rotary evaporation to the round-bottomed flask carrying the mixed solution, and prepare a lipid film on the side of the round-bottomed flask, after the rotary evaporation is completed It was placed in a fume hood and dried overnight to remove residual organic solvents, and the parameters of the rotary evaporation were set as follows: the heating temperature was 55°C, the vacuum degree was 0.1MPa,...

Embodiment 3

[0035] The invention provides a kind of preparation method of citral liposome fruit and vegetable antibacterial fresh-keeping agent, specifically comprises the following steps:

[0036] S1. Dissolve 4g of soybean lecithin, 1g of cholesterol and 2g of citral in 63.6g of dehydrated ethanol according to the mass ratio, then place the mixed solution in a water bath and use a high-power digitally controlled ultrasonic cleaner to sonicate for 10 minutes at 40KHz;

[0037] S2. Place the mixed solution obtained in step S1 in a round-bottomed flask, use a rotary evaporator to carry out rotary evaporation to the round-bottomed flask carrying the mixed solution, and prepare a lipid film on the side of the round-bottomed flask, after the rotary evaporation is completed It was placed in a fume hood and dried overnight to remove residual organic solvents, and the parameters of the rotary evaporation were set as follows: the heating temperature was 52°C, the vacuum degree was 0.09MPa, and the...

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Abstract

The invention discloses a preparation method for a citral lipidosome fruit and vegetable antibacterial preservative, and particularly relates to the field of preservative. The preparation method specifically comprises the following steps of: S1: dissolving soya bean lecithin, cholesterol and citral in an absolute ethyl alcohol at a mass ratio, carrying out ultrasonic cleaning on an obtained mixedsolution in a water bath; S2: through rotary evaporation, preparing a lipidosome thin film on the side surface of a round-bottom flask, and after rotary evaporation is finished, drying overnight to remove residual organic solvents; S3: carrying out hydrothermal preparation by a phosphate buffered solution to obtain the citral lipidosome, carrying out ultrasound in the water bath, carrying out circulation by a high-pressure micro-jet homogenizer to remove lipid accumulation; and S4: through cellulose ester membrane dialysis, obtaining a suspension, removing unpacked citral, and preparing a citral lipidosome suspension. Natural and safe ingredients are adopted to obtain the lipidosome through the above technology, a situation that citral is quickly degraded to corrode fruits and vegetables can be avoided, and the generation of main powerful peculiar smells can be reduced to a greatest extent.

Description

technical field [0001] The invention relates to the technical field of antistaling agents, more specifically, the invention relates to a preparation method of a citral liposome antibacterial antistaling agent for fruits and vegetables. Background technique [0002] Citral (3,7-dimethyl-2,6-octadienal) is a natural isoprenoid mixture of two isomers (geranial and neral) and has excellent biological and Pharmacological effects, such as anti-inflammatory, antibacterial, antiseptic, etc. With a sweet and strong lemony smell, it is the most popular aroma in food, and it is also a component of many citrus fruit essential oils. Citral has been classified as an edible food additive by the US Food and Drug Administration. [0003] However, citric acid undergoes chemical degradation during storage in an oxygenated environment at low pH due to a series of cyclization and oxidation reactions that diminish the fresh lemon-like aroma of citral and produce off-flavor compounds. Furthermor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00A23V2200/10
Inventor 陈沛洲钟恬刘垚胡文忠
Owner ZHUHAI COLLEGE OF JILIN UNIV
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