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Anti-browning inhibitor for fruits and vegetables

An anti-browning and inhibitor technology, which is used in the preservation of fruits and vegetables, the function of food ingredients as antioxidants, and the functions of food ingredients, can solve the problems of inability to achieve the effect of enzyme inhibition, delay color change and browning, and achieve good effects. , the effect of high safety

Pending Publication Date: 2020-07-10
AGRO PROD PROCESSING RES INST YAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Combining carbon dots with cyclodextrin to construct functional cyclodextrin carbon dots, giving full play to the reducibility of the surface groups of carbon dots and the strong complexation of copper ions in polyphenol oxidase, while exerting the enzyme activity of cyclodextrin Inhibition, to achieve the enzyme inhibition effect that the existing technology can not achieve, there is no related report

Method used

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  • Anti-browning inhibitor for fruits and vegetables
  • Anti-browning inhibitor for fruits and vegetables
  • Anti-browning inhibitor for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1: Effect of the anti-browning inhibitor of fruits and vegetables on the anti-browning storage quality of fresh-cut potatoes

[0020] (1) Preparation of sulfur and nitrogen-doped carbon dots: Take 0.5 parts by weight of L-cysteine ​​and 3 parts by weight of citric acid in 5 parts by weight of deionized water. After ultrasonic dissolution, evaporate to dryness in a water bath; transfer them to In a polytetrafluoroethylene-lined hydrothermal reaction kettle, heat at a constant temperature of 200 ° C for 3 hours. After the reaction is completed, it is naturally cooled to room temperature. To neutrality, the obtained solution was centrifuged at 10000r / min for 10 min, filtered through a 0.22 μm filter membrane, and finally dialyzed with a dialysis bag with a molecular weight cut-off of 3000Da for 24 hours to obtain water-soluble sulfur and nitrogen doped carbon dots;

[0021] (2) Preparation of β-cyclodextrin modified carbon dots:

[0022] Add 0.05 parts by weight o...

Embodiment 2

[0045] Example 2: Effect of the anti-browning inhibitor of fruits and vegetables on the anti-browning storage quality of fresh-cut apples

[0046] (1) Preparation of sulfur-nitrogen-doped carbon dots: Take 1 weight part of L-cysteine ​​and 1 weight part of citric acid in 8 weight parts of deionized water. After ultrasonic dissolution, the water bath evaporates to dryness; transfer them to In a polytetrafluoroethylene-lined hydrothermal reaction kettle, heat at a constant temperature of 200°C for 4 hours. After the reaction is completed, it is naturally cooled to room temperature. Adjust to neutrality, centrifuge the obtained solution at 10000r / min for 12min, filter with a 0.22μm filter membrane, and finally use a dialysis bag with a molecular weight cut-off of 3500Da for 24h to obtain water-soluble sulfur and nitrogen doped carbon dots;

[0047] (2) Preparation of β-cyclodextrin modified carbon dots:

[0048] Add 0.05 parts by weight of 1-ethyl-3-(3-(dimethylamino)propyl) car...

Embodiment 3

[0053] Example 3: Effect of the anti-browning inhibitor of fruits and vegetables on the anti-browning storage quality of fresh-cut lotus root

[0054] (1) Preparation of sulfur and nitrogen doped carbon dots: Take 0.8 parts by weight of L-cysteine ​​and 2 parts by weight of citric acid in 10 parts by weight of deionized water. After ultrasonic dissolution, evaporate to dryness in a water bath; transfer them to In a polytetrafluoroethylene-lined hydrothermal reaction kettle, heat at a constant temperature of 200 ° C for 5 hours. After the reaction is completed, it is naturally cooled to room temperature. To neutrality, the obtained solution was centrifuged at 10,000 r / min for 15 min, filtered through a 0.22 μm filter membrane, and finally dialyzed with a dialysis bag with a molecular weight cut-off of 3,500 Da for 24 hours to obtain water-soluble sulfur and nitrogen doped carbon dots;

[0055] (2) Preparation of β-cyclodextrin modified carbon dots:

[0056] Add 0.05 parts by w...

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Abstract

The invention discloses an anti-browning inhibitor for fruits and vegetables. The anti-browning inhibitor comprises the following components in parts by weight: 0.5-5 parts of an acid regulator, 0.05-0.5 part of an antioxidant, 0.1-1 part of beta-cyclodextrin modified carbon dots, 0.1-1 part of calcium chloride, 5-10 parts of absolute ethyl alcohol and 85-90 parts of deionized water, wherein the beta-cyclodextrin modified carbon dots are prepared by the steps of taking L-cysteine and citric acid as raw materials to synthesize sulfur-nitrogen doped carbon dots in one step through a hydrothermalmethod and then grafting the sulfur-nitrogen doped carbon dots with single (6-amino-6-deoxy)-beta-cyclodextrin through N-hydroxysuccinimide (NHS) and 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride (EDC.HCl). When the anti-browning inhibitor for fruits and vegetables is used in a processing process of vegetables and fruits, polyphenol oxidase in the fruit and vegetables can be effectively inhibited, the hardness, the soluble solid content and a low mass loss rate of the fruit and vegetables in the cold storage shelf period are kept, color change and browning of the surface of fruit tissues are delayed, and the shelf life of the fruit and vegetables is prolonged. The anti-browning inhibitor for fruits and vegetables is high in safety, and has no toxic or side effect on human bodies.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to a fruit and vegetable anti-browning inhibitor. Background technique [0002] The enzymes in plant cells serve as the media of respiration, and constantly maintain the dynamic balance of phenols and quinones. When cells suffer mechanical damage, O 2 A large amount of intrusion leads to the continuous generation of quinone compounds, resulting in an imbalance between phenols and quinones. The accumulation of quinones makes quinones polymerize or combine with other substances to form dark brown polymers, and browning occurs. Compared with general catalysts, biological enzymes have high catalytic efficiency and fast rate. Polyphenol oxidase (PPO) is the main enzyme that causes enzymatic browning of fruits and vegetables. During the processing of fruits and vegetables, when the integrity of the cell membrane is damaged, the regional distribution of ...

Claims

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Application Information

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IPC IPC(8): A23L5/41A23B7/154A23B7/157
CPCA23L5/41A23B7/154A23B7/157A23V2002/00A23V2200/048A23V2250/708A23V2250/032A23V2200/02A23V2250/082A23V2250/1578A23V2250/1582
Inventor 李宏普红梅杨亚玲杨芳于丽娟候朝祥李雪瑞
Owner AGRO PROD PROCESSING RES INST YAAS