Jerusalem artichoke extract-containing fruit preservative and preparation method thereof

Abstract

The present invention discloses a use of a jerusalem artichoke extract in preparing a fruit preservative, the jerusalem artichoke extract is composed of a jerusalem artichoke root extract and a jerusalem artichoke tuber extract, and the mass ratio of the jerusalem artichoke root extract to the jerusalem artichoke tuber extract is (4-6):1. The jerusalem artichoke root extract is obtained by firstlycarrying out an alcohol extraction and then an elution with a solution of ethanol and ethyl acetate with volume ratios of the ethanol to ethyl acetate at 1: 1, 2:1 and 3:1. The jerusalem artichoke tuber extract is obtained by firstly extracting jerusalem artichoke tubers with distilled water, and then carrying out extraction with ethyl acetate and finally elution with ethanol. The preparation method of the fruit preservative prepared from the jerusalem artichoke extract is simple in technology. Waste resources of jerusalem artichoke roots are used for extraction, cost of the jerusalem artichoke tubers is also relatively low, and cost of the preservative is greatly reduced. The jerusalem artichoke root and tuber extracts are used as effective components, the preservative is non-toxic, pollution-free and convenient to use, and fruits sprayed with the preservative can be directly eaten and cannot harm human bodies. The preservative has strong water-retaining property and can delay decayof the fruits by 10-20 days.

Description

technical field [0001] The invention relates to the technical field of Jerusalem artichoke, in particular to a fruit fresh-keeping agent containing Jerusalem artichoke extract and a preparation method thereof. Background technique [0002] Antistaling agent is a kind of auxiliary means and technical method for short-term fresh-keeping of food in order to prevent food from rotting and deterioration, keep the nutritional content, color, fragrance and flavor unchanged. Chemical synthetic substances and natural substances are mainly used as food preservatives. During the transportation and storage of food, in order to keep the food fresh, preservatives are sprayed. However, the cost of natural food preservatives is higher than that of chemical ingredients, and the preservation effect is not as good as that of chemical ingredients. Therefore, out of cost considerations, many vendors often disregard the health of consumers and spray preservatives with chemical ingredients. If t...

AI Technical Summary

Problems solved by technology

In recent years, through the research on various organs of Jerusalem artichoke, it has been found that the leaves of Jerusalem artichoke contain a large number of chemical components, mainly phenols and sesquiterpene lactones, and chlorogenic acid compounds are important physiologically active components in the leaves of the plant. Antioxidant, antibacterial, antiviral and other functions, so the use of chlorogenic acid as an active ingredient as a preservative is currently widely used; Jerusalem artichoke tubers are rich in inulin and fructooligosaccharides, that is, inulin, accounting for about 100% of the dry weight of Jerusalem artichoke tubers More than 80% of Jerusalem artichoke tubers are basically used to produce inulin, and there are fewer reports on other applications of Jerusalem artichoke tubers; Jerusalem artichoke root is the least researched and applied part of all organs of Jerusalem artichoke. Generally, after the Jerusalem artichoke tubers are dug out Abandoned, resulting in a great waste of resources

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