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Application of flavone C-glycoside monomer

A technology of flavonoid carbon glycosides and orientin, which is applied in the direction of preserving meat/fish with chemicals, and can solve problems such as potential safety hazards and complex components of plant crude extracts

Pending Publication Date: 2020-05-08
CAS CENT FOR EXCELLENCE IN MOLECULAR PLANT SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, crude plant extracts are commonly used in the market to study the preservation of meat products directly or in combination with vitamin C, such as rosemary extract, ginger extract, natural spices, etc. However, the components of crude plant extracts are complex , there are hidden dangers in the security

Method used

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  • Application of flavone C-glycoside monomer
  • Application of flavone C-glycoside monomer
  • Application of flavone C-glycoside monomer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Effect of Test Substances on Juice Loss Rate of Pork

[0071] The juice loss rate is the mass percentage of the juice loss to the raw meat. The original mass M of each piece of meat was weighed on day 0. Take out the meat samples every 0, 3, 6, 9, and 12 days, pour out the juice and drain, and then weigh the mass W of the meat.

[0072] Juice loss rate = (M-W) / M*100%

[0073] The experimental results show that the concentration of 0.5g / L, 1.0g / L, 1.5g / L of A, B, C, D samples compared with 1.5g / L VC, bamboo leaf flavonoids group, the impact on reducing the loss rate of pork juice , were stronger than negative control and bamboo leaf flavonoids group ( figure 1 , figure 2 ), the bamboo leaf flavonoids group had no significant effect.

Embodiment 2

[0075] Effects of Test Substances on Pork pH

[0076] Take out 2.5g of meat samples every 0, 3, 6, 9, and 12 days, cut them into pieces, add 22.5mL of boiled double distilled water, shake for 30min, filter, and take the filtrate to measure the pH value. A pH range of 5.8-6.2 is judged as the first-grade freshness; a pH range of 6.3-6.6 is judged as the second-grade freshness; a pH greater than 6.7 is judged as spoiled meat

[0077] Experimental results show that 0.5g / L, 1.0g / L, 1.5g / L each concentration of A, B, C, D samples compared with 1.5g / LZYHT, VC and 0.5% CMC-Na group, can slow down the rise of pork pH. High impact, stronger than ZYHT and CMC-Na group (p image 3 , Figure 4 ).

Embodiment 3

[0079] Effects of Test Substances on the Total Bacteria of Pork

[0080] Take out 2.5g of meat samples every 0, 3, 6, 9, and 12 days, cut them into pieces with sterilized scissors, put them into conical flasks filled with 22.5mL of 0.85% sterile saline, seal and shake on the shaker for 3min, then Take 1 mL of the supernatant and dilute it 10 times incrementally, choose the appropriate dilution, take 1 mL of the bacterial liquid and drop it on the total colony rapid detection chip, and count it after culturing in a constant temperature incubator at 37°C for 24 hours. The total number of colonies 6.0lg (cfu / g) is the spoiled meat.

[0081] Experimental result shows, 0.5g / L, 1.0g / L, 1.5g / L each concentration A, B, C, D sample are all stronger than ZYHT and 0.5%CMC-Na group (p Figure 5 , Image 6 ), the bamboo leaf flavonoids group had no significant effect.

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Abstract

The invention discloses an application of a flavone C-glycoside monomer in food preservation; and the flavone C-glycoside compound is selected from orientin, isoorientin, vitexin or isovitexin.

Description

technical field [0001] The present invention relates to the field of plant extracts. More specifically, it relates to the use of flavone carbon glycoside monomers. Background technique [0002] Chilled meat has advantages over frozen meat in terms of food hygiene, nutrition and flavor. With the development of my country's national economy, the improvement of people's living standards and the requirements for food hygiene, chilled meat has gradually become the main way of meat consumption. However, chilled meat is often contaminated by microorganisms during production, transportation, sales, and storage, and its shelf life is short. Therefore, extending the storage period of chilled meat and effectively ensuring product quality has become an important problem to be solved in the food industry. In order to extend the fresh-keeping period of meat products and ensure food safety, it is necessary to inhibit the growth of spoilage and pathogenic microorganisms in meat products b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 王勇孙雨伟陈卓胡林福章兴
Owner CAS CENT FOR EXCELLENCE IN MOLECULAR PLANT SCI
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