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Application of Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat

A technology for ethanol extraction and Enshi vine tea, which is applied in the preservation of meat/fish with chemicals, etc., can solve the problems of affecting the flavor and quality of fish meat, restricting large-scale application, and high extraction process requirements, so as to improve nutritional value and food safety. , the effect of slowing down the chain reaction and simple extraction process

Pending Publication Date: 2020-07-28
湖北省农业科学院中药材研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a microorganism, lactic acid bacteria are easily affected by the environment, and their metabolites will affect the flavor and quality of fish, which limits the application of lactic acid bacteria in the preservation of aquatic products
The extraction process of tea polyphenols and chitosan-based film is relatively high, which limits its large-scale application in fish preservation

Method used

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  • Application of Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat
  • Application of Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat
  • Application of Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat

Examples

Experimental program
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Effect test

Embodiment 1

[0018] Embodiment 1 The application of the ethanol extract of Enshi vine tea of ​​the present invention in inhibiting the corruption of high-temperature cooked fish meat,

[0019] Each raw material used in the following examples and equipment source and detection method are as follows:

[0020] 1 Materials and methods

[0021] 1.1 Materials and equipment

[0022] DFY-1000 Chinese herbal medicine mill (Wenling Linda Machinery Co., Ltd.), imark microplate reader (Bio-Rad, USA), RE-200A rotary evaporator (Guangzhou Xingshuo Instrument Co., Ltd.), hermo Fisher conductivity instrument (model: 3-star), CR-80CO2 incubator (Guangzhou Kangheng Instrument Co., Ltd.), etc.; the rest of the reagents are domestic analytical grade. Three live carps (0.52kg, 0.63kg, 1.1kg) were purchased from Trust-Mart supermarket in Enshi City. The rattan tea samples were collected from the surrounding areas of Enshi City. The senior agronomist of the Institute of Chinese Medicinal Materials of Hubei Aca...

Embodiment 2

[0061] Example 2 The application of the ethanol extract of Enshiteng tea in the present invention in inhibiting spoilage of high-temperature cooked fish, the application of the ethanol extract of Enshiteng tea in inhibiting spoilage of high-temperature cooked fish. Dried rattan tea is crushed, and soaked in 50% ethanol for 17 hours according to the ratio of solid to liquid: 1:40. Power 190w ultrasonic leaching for 28min, reduced pressure and concentration conditions: pressure -0.085MPa, temperature 35°C, the ethanol extract of vine tea was concentrated into extract-like solid, and there was no droplet in the condenser tube of the rotary evaporator, and vine tea ethanol without ethanol solvent was obtained Extract embalming solution. The ethanol extract of vine tea is dissolved in sterile water so that its concentration is 40.0 mg·mL -1 , immerse the cooked fish in a concentration of 40.0mg·mL -1 Soak in the preservative solution for 30min.

Embodiment 3

[0062] Example 3 The application of the ethanol extract of Enshi vine tea in the present invention in inhibiting spoilage of high-temperature cooked fish, the application of the ethanol extract of Enshi vine tea in inhibiting spoilage of high-temperature cooked fish. Dried rattan tea is crushed, and soaked in 70% ethanol for 19 hours according to the ratio of solid to liquid: 1:55. Power 210w ultrasonic leaching for 32min, reduced pressure and concentration conditions: pressure -0.095MPa, temperature 40°C, vine tea ethanol extract was concentrated into extract-like solid, and there was no droplet in the condenser tube of the rotary evaporator, and vine tea ethanol without ethanol solvent was obtained Extract embalming solution. The ethanol extract of vine tea is dissolved in sterile water so that its concentration is 50.0 mg·mL -1 , immerse the cooked fish in a concentration of 50.0mg·mL -1 Soak in the preservative solution for 35 minutes.

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Abstract

The invention relates to an application of an Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat. The application of an Enshi Ampelopsis grossedentata alcohol extract to restraining of putridity of high-temperature boiled fish meat is characterized in that the Ampelopsis grossedentata alcohol extract is simple in extraction process, contains various active components, is medicinal, edible, green and healthy, and can be used as a purely natural food preservative. A new product is provided for prolonging the storage time of fish meat products, increasing the nutrient value of the fish meat products, and improving the eating safety of the fish meat products.

Description

technical field [0001] The invention relates to the application of ethanol extract of Enshi vine tea in inhibiting spoilage of cooked fish at high temperature. Background technique [0002] The scientific name of vine tea (Ampelopsis grossedentata) is Snake Grape, commonly known as white tea, mountain sweet tea, dragon boat tea, dragon beard tea, etc. It is a plant of the genus Snake Grape in the family Snake Grape. It is a traditional medicine and food drink with two functions of tea and medicine. Vine tea is mainly leaves, with a small amount of stems and branches used as medicine or drinking, also known as Maoyan berry tea, nectar tea, etc. In recent years, scholars at home and abroad have analyzed the chemical components of vine tea and found that it is a special natural plant rich in flavonoids and also rich in various nutrients. Flavonoids are the main components of vine tea, and the content is more abundant than other plants. Its active ingredients are staphylophyll...

Claims

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Application Information

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IPC IPC(8): A23B4/20
CPCA23B4/20
Inventor 李宇何美军黄东海方诗琪刘翠君罗建群
Owner 湖北省农业科学院中药材研究所