Application of 3-sulfydryl-2-butanone in inhibition of enzymatic browning of plant tissues and method of 3-sulfydryl-2-butanone
By treating potato and tobacco slurry with 3-mercapto-2-butanone solution, the problem of enzymatic browning was solved, achieving efficient, economical, and safe browning inhibition and extending the product's shelf life.
Patent Information
- Application Number
- CN202511949398.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-23
- Publication Date
- 2026-02-17
AI Technical Summary
Existing technologies are insufficient to effectively inhibit browning of potatoes and tobacco caused by enzymatic reactions during processing, which affects product quality and economic value. Furthermore, commonly used methods are costly, have short-lasting effects, or pose safety hazards.
Freshly cut potatoes and tobacco slurry were treated with a 3-mercapto-2-butanone solution to inhibit enzymatic browning within a specific concentration range, including soaking and drying steps, at a concentration of 25–100 μL/L.
It significantly inhibits enzymatic browning, extends shelf life, maintains good quality for more than 4 days, is low in cost, safe and harmless, and is suitable for industrial applications.
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Figure CN121533440A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of food preservation, and relates to application of 3-mercapto-2-butanone in inhibition of enzymatic browning of plant tissues, including application and method of inhibition of enzymatic browning of potatoes and enzymatic browning of tobacco pulp. BACKGROUND
[0002] Potato (Solanum tuberosum L.) is an important food crop with a long history of cultivation and wide application value. Its yield ranks fourth in the world, only after corn, wheat and rice. Since the Ministry of Agriculture of China launched the potato main food strategy in 2015, the potato industry has developed rapidly, greatly promoting potato production. China has become the world's largest potato producer. In China, the consumption of potatoes is mainly fresh food, especially in the catering, fast food and collective canteen, the demand is increasing, but in the processing, storage and diversification of fresh-cut potatoes, there is still a lack.
[0003] Fresh-cut potatoes often suffer mechanical damage during peeling and processing, causing potato juice to spill and leading to enzymatic browning, which reduces the sensory quality of the product, causes loss of nutritional ingredients, shortens the shelf life, and thus affects the commodity value and food safety. The occurrence of browning is mainly related to the presence of polyphenolic substances and polyphenol oxidase (PPO) in potatoes. During potato processing, the cell structure is damaged by mechanical processing, and the phenolic substances in the cells come into contact with oxygen, which, under the catalysis of polyphenol oxidase, undergoes oxidation to form quinones, which then form brown high molecular compounds through polymerization. This chain reaction leads to a significant decrease in potato texture, flavor and nutrition.
[0004] Currently, common browning inhibition methods include ascorbic acid treatment, sulfite treatment, citric acid treatment and physical methods (such as vacuum packaging, modified atmosphere packaging), but all have problems such as high cost, short duration and potential allergy. Therefore, it is particularly urgent to develop new safe, efficient and economical browning inhibition technology. Related research focuses on inhibiting the key factors of browning, including reducing the content of phenolic substrates, reducing the contact with oxygen and inhibiting the activity of enzymatic reaction, etc., to achieve the protection and preservation of fresh-cut potatoes.
[0005] Exploring and developing innovative browning control technology not only improves the preservation quality and market competitiveness of fresh-cut potatoes, but also helps to promote the development of green agriculture and promote the sustainable development of the potato industry.
[0006] In the whole process of tobacco agriculture and industrial production, from the curing, redrying, fermentation to the storage and primary processing of tobacco leaves, browning problem exists universally. The browning is not only the appearance problem of tobacco leaves from the superior orange and lemon yellow to the inferior brown, but also the essence of a series of biochemical reactions such as enzymatic and non-enzymatic browning. These reactions will irreversibly degrade the beneficial substances in tobacco such as polyphenols, sugars and amino acids. The polyphenols are important precursors of tobacco aroma, especially chlorogenic acid which is the most important polyphenol in tobacco, accounting for 70-90% of the total polyphenols, and rutin and angorin. In the process of tobacco curing, fermentation and burning, these substances will generate a series of important aroma components such as phenols, guaiacol and eugenol through pyrolysis, degradation and reaction with other components. These substances constitute an important part of the characteristic aroma of tobacco and can add sweet, roasted and pungent notes to the smoke. If the browning is not effectively controlled, it will produce by-products that cause aroma deterioration and increase in irritation, seriously damaging the sensory quality and economic value of tobacco leaves. The appearance browning directly leads to the degradation of tobacco raw materials, causing huge economic losses; and the deterioration of the internal chemical composition directly affects the uniformity and stability of the color, aroma and taste of the cigarette products, posing a serious threat to the brand quality.
[0007] At present, although there are some physical or chemical browning control methods, the effects are often not ideal, there are safety hazards or limited applicability. For example, some chemical inhibitors may have residual risks, and the traditional temperature and humidity control method lacks precision and is difficult to completely inhibit browning. Therefore, the tobacco industry urgently needs an efficient, safe and widely applicable browning inhibition technology to maximize the preservation of the original appearance color and internal quality of tobacco leaves in the processing and storage links, reduce losses and improve product value and market competitiveness. SUMMARY
[0008] To solve the above technical problems, the present application provides the application and method of 3-mercapto-butanone in inhibiting enzymatic browning of plant tissues. By treating fresh cut potatoes and fresh tobacco slurry with 3-mercapto-2-butanone (3-M2B), browning can be effectively inhibited and the shelf life can be extended. The treated products can maintain good quality for more than 4 days at 4℃. The method is simple, effective and low in cost, and is suitable for industrial production.
[0009] The purpose of the present application is achieved by the following technical solutions:
[0010] The application of 3-mercapto-2-butanone in inhibiting enzymatic browning of plant tissues includes the application in inhibiting enzymatic browning of potatoes and tobacco slurry.
[0011] When used for inhibiting the enzymatic browning of potato, the potato strands are soaked by 3-mercapto-2-butanone solution, the concentration of 3-mercapto-2-butanone solution is 25-100 μL / L; when used for inhibiting the enzymatic browning of tobacco pulp solution, the concentration of 3-mercapto-2-butanone solution is 10-100 μL / L.
[0012] The specific application method of the present application is as follows:
[0013] A method for inhibiting the enzymatic browning of potato by using 3-mercapto-2-butanone, comprising the following steps:
[0014] (1) The potato is pre-cooled, washed, peeled, cut into strands, rinsed, and potato strands are obtained; the pre-cooling temperature is 0-4℃, and the pre-cooling time is ≥24h; the rinsing uses cold water, and the rinsing time is 1-5min.
[0015] (2) 3-mercapto-2-butanone is pre-dissolved in a small amount of anhydrous ethanol, and then dissolved in deionized water to obtain a 3-mercapto-2-butanone solution, and the concentration is preferably 50-90 μL / L.
[0016] (3) The potato strands obtained in step (1) are mixed with the 3-mercapto-2-butanone solution obtained in step (2), soaked, dried, and stored. The mixing ratio of the potato strands and the 3-mercapto-2-butanone solution is 1g:1-5mL. The soaking temperature is 10-25℃, the soaking time is 15-30min, and the stirring is performed once every 5min; the drying is specifically as follows: draining for 2-3min and spin-drying for 20-40s; the storage is specifically as follows: after bagging and sealing, cold storage at 2-6℃.
[0017] A method for inhibiting the enzymatic browning of tobacco pulp solution by using 3-mercapto-2-butanone, comprising the following steps:
[0018] (1) The tobacco leaves are washed clean, dried, and then quickly frozen in liquid nitrogen, and then quickly ground into tobacco frozen powder with a grinder for standby use; the quick freezing time is ≥1min until no white fog appears on the surface.
[0019] (2) 3-mercapto-2-butanone is pre-dissolved in a small amount of anhydrous ethanol, and then dissolved in deionized water to obtain a 3-mercapto-2-butanone solution, and the concentration is 10-100 μL / L, preferably 25-100 μL / L.
[0020] (3) The tobacco frozen powder obtained in step (1) is mixed with the 3-mercapto-2-butanone solution obtained in step (2), and observed. The mixing ratio of the tobacco frozen powder and the 3-mercapto-2-butanone solution is 1g:5mL.
[0021] Compared with the prior art, the present application has the following advantages and technical effects:
[0022] The present application provides a method for inhibiting potato or tobacco browning by using 3-mercapto-2-butanone, which can effectively inhibit browning and prolong shelf life by treating fresh-cut potato and tobacco leaf slurry with 3-mercapto-2-butanone in a specific concentration range. The preferred concentration is 50 μL / L, which can maintain good quality for more than 4 days at 4°C after treatment, and the anti-browning effect is significant. Specifically, the technical advantages are: simple operation, easy to implement; significant effect, can maintain for more than 4 days; low cost, suitable for large-scale application; harmless residue, good food safety. Economic benefits: reduce processing cost, prolong shelf life, reduce product loss, improve economic benefits. Social benefits: reduce food waste, improve product quality, promote industrial development, and create social value. BRIEF DESCRIPTION OF DRAWINGS
[0023] Figure 1 The quality of potato strips treated with different concentrations of 3-mercapto-2-butanone solution for 4 days, wherein A is the appearance comparison chart, B is the L* value change column chart, and abc in the figure represents significant difference.
[0024] Figure 2 The effect of the control group and 3-mercapto-2-butanone solution treatment on the browning of fresh-cut potato slurry, wherein A is the appearance comparison chart, and B is the objective browning chart.
[0025] Figure 3 The effect of 50 μL / L 3-mercapto-2-butanone solution treatment on the PPO activity, quinone formation and total phenol content of potato slurry.
[0026] Figure 4 The effect of different concentrations of 3-mercapto-2-butanone solution treatment on the browning of tobacco slurry. DETAILED DESCRIPTION
[0027] The detailed description of the various exemplary embodiments of the present application should not be considered to be limiting of the present application, but rather a description of certain aspects, features, and embodiments of the present application.
[0028] Many modifications and variations of the present application described in the specification are possible without departing from the scope or spirit of the present application, which will be apparent to those skilled in the art. Other embodiments derived from the specification of the present application will be apparent to those skilled in the art. The specification and examples of the present application are only exemplary.
[0029] The material used in the present application: the processing type potato with moderate starch content (purchased from Zhengzhou City, Henan Province), single weight 200-300g, no disease and insect pests, no mechanical damage, no germination, high freshness; tobacco leaves (K326), no disease and insect pests, no mechanical damage; 3-mercapto-2-butanone, purity≥95%.
[0030] Example 1
[0031] (1) The potato was pre-cooled at 4℃ for 24h, washed with tap water for 3 times to remove surface dirt, peeled, cut into potato filaments with a size of 2mm×2mm×5mm, rinsed with cold water for 2min for rinsing, to remove surface starch, to obtain potato filaments;
[0032] (2) 10ml of anhydrous ethanol was added to 2L of deionized water to obtain a control solution of 0μL / L;
[0033] (3) The potato filaments were mixed with the control solution at a ratio of 1g:2mL, soaked at 20℃ for 20min, stirred every 5min during the soaking process, drained for 3min, dried for 30s, packaged at 200g per bag, and stored in a PE self-sealing bag at 4℃. See Figure 1 .
[0034] Example 2
[0035] (1) The potato was pre-cooled at 4℃ for 24h, washed with tap water for 3 times to remove surface dirt, peeled, cut into potato filaments with a size of 2mm×2mm×5mm, rinsed with cold water for 2min for rinsing, to remove surface starch, to obtain potato filaments;
[0036] (2) 3-mercapto-2-butanone was pre-dissolved in a small amount of anhydrous ethanol, the amount of anhydrous ethanol was about 10mL to be able to pre-dissolve 3-mercapto-2-butanone, then dissolved in 2L of deionized water to obtain a 3-mercapto-2-butanone solution with a concentration of 10-90μL / L;
[0037] (3) The potato filaments were mixed with the 3-mercapto-2-butanone solution at a ratio of 1g:2mL, soaked at 20℃ for 20min, stirred every 5min during the soaking process, drained for 3min, dried for 30s, packaged at 200g per bag, and stored in a PE self-sealing bag at 4℃. See Figure 1 .
[0038] Example 3
[0039] (1) Freshly picked tobacco leaves were washed with tap water for 3 times to remove surface dirt, cut to remove leaf veins, immersed in liquid nitrogen for rapid freezing, and ground into tobacco frozen powder;
[0040] (2) 3-Mercapto-2-butanone was pre-dissolved in a small amount of anhydrous ethanol, and the 3-mercapto-2-butanone solution was dissolved in deionized water to obtain 0, 10, 25, 50, 75 and 100 μL / L 3-mercapto-2-butanone solutions.
[0041] (3) Tobacco gel powder was mixed with 3-mercapto-2-butanone solutions of different concentrations at a ratio of 1 g: 5 mL, vortexed to mix, and observed at room temperature (see [reference]). Figure 4 。 )
[0042] (4) The state of potato shreds and tobacco pulp treated in Examples 1, 2 and 3 was continuously monitored for 4 days. Tobacco pulp and potato shreds with added deionized water served as the control group (CK). The optimal treatment concentration of 3-mercapto-2-butanone solution was determined by sensory evaluation and colorimeter measurement.
[0043] 1. Sensory indicators:
[0044] Color: Potatoes are a natural pale yellow or milky white; tobacco sap is pale green.
[0045] Texture: The potato shreds are firm and resilient, without sticking together.
[0046] Aroma: The potato shreds have the inherent aroma of potatoes, with no off-odors; the tobacco has no off-odors, but a faint leafy fragrance.
[0047] 2. Physicochemical properties:
[0048] Color difference value (L*): ≥50.
[0049] Moisture content: 80-85%.
[0050] pH value: 6.0~6.5.
[0051] 3. Microbiological indicators:
[0052] Total bacterial count: ≤1×10 4 CFU / g.
[0053] Coliform bacteria: ≤100MPN / 100g.
[0054] 4. Visual Effects Analysis:
[0055] like Figure 1As shown in the middle A, after 4 days of 4℃ storage, the different concentrations of 3-mercapto-2-butanone treatment groups showed obvious color gradient. The control group (CK) was significantly browned, showing obvious grayish brown; the browning degree of the Example 2 concentration treatment group was slightly reduced; with the increase of the treatment concentration, the color of the cut strip gradually became lighter, when the Example 2 concentration reached 50 μL / L, the cut strip still maintained the original light yellow, showing excellent anti-browning effect; while continuing to increase the concentration to 60-100 μL / L, there was no significant difference in visual effect compared with the 50 μL / L treatment group; in Example 3, different concentrations of 3-mercapto-2-butanone treatment groups could inhibit the browning of tobacco pulp, showing excellent browning inhibition effect. See Figure 4 .
[0056] 5. Instrument detection analysis: color difference value (L*) detection results are as follows Figure 1 As shown in the middle B, at the end of the 4-day storage period: the L* value of the control group was the lowest, about 61.80; the L* value of the 50 μL / L concentration group was about 75.8; at a concentration of 50 μL / L and above, the L* value was stable at 76-77, and there was no significant difference between 50, 60, 70, 80 and 90 μL / L treatment, indicating that the anti-browning effect of 50 μL / L was the best.
[0057] 6. Comprehensive evaluation: based on the experimental data of 4 days, the 50 μL / L treatment group was determined as the optimal treatment concentration; the anti-browning effect was significant, the L* value was maintained above 70, the economy was good, the dosage was 1 / 2 of the highest concentration, the effect was stable, there was no obvious attenuation during the 4-day monitoring period, the safety was high, and it met the food safety requirements.
[0058] The above-described examples only describe the preferred modes of the present application, and do not limit the scope of the present application. Without departing from the design spirit of the present application, various modifications and improvements to the technical solutions of the present application made by those skilled in the art shall fall within the scope of protection determined by the claims of the present application.
Claims
1. Use of 3-mercapto-2-butanone for inhibiting enzymatic browning of plant tissues, including the use for inhibiting enzymatic browning of potato and tobacco pulp.
2. Use according to claim 1, characterized in that: When used for inhibiting enzymatic browning of potato, the enzymatic browning of fresh-cut potato strands is inhibited by soaking the strands in a solution of 3-mercapto-2-butanone having a concentration of 25-100 μL / L; when used for inhibiting enzymatic browning of tobacco pulp, the solution of 3-mercapto-2-butanone has a concentration of 10-100 μL / L.
3. A method for inhibiting enzymatic browning of potatoes by means of 3-mercapto-2-butanone as claimed in claim 1 or 2, characterized in that, The method comprises the following steps: (1) Precooling, washing, peeling, slicing, rinsing and obtaining potato strands; (2) Pre-dissolving 3-mercapto-2-butanone in a small amount of anhydrous ethanol, then dissolving in deionized water to obtain a solution of 3-mercapto-2-butanone, preferably having a concentration of 50-90 μL / L. (3) Mixing the potato strands obtained in step (1) with the solution of 3-mercapto-2-butanone obtained in step (2), soaking, drying and storing.
4. The method of claim 3, wherein: In step (1), the precooling temperature is 0-4°C, and the precooling time is ≥24 h; the rinsing uses cold water, and the rinsing time is 1-5 min.
5. The method of claim 3, wherein: In step (3), the mixing ratio of the potato strands to the solution of 3-mercapto-2-butanone is 1 g:1-5 mL.
6. The method of claim 3, wherein: In step (3), the soaking temperature is 10-25°C, the soaking time is 15-30 min, and the strands are stirred once every 5 min; the drying is specifically draining for 2-3 min and spinning for 20-40 s; the storing is specifically cold storage at 2-6°C after bagging and sealing.
7. A method for inhibiting the enzymatic browning of tobacco pulp with 3-mercapto-2-butanone according to claim 1 or 2, characterized in that, The method comprises the following steps: (1) Washing and drying tobacco leaves, then rapidly freezing in liquid nitrogen, grinding into tobacco frozen powder with a grinder after taking out, and reserving; (2) Pre-dissolving 3-mercapto-2-butanone in a small amount of anhydrous ethanol, then dissolving in deionized water to obtain a solution of 3-mercapto-2-butanone, preferably having a concentration of 10-100 μL / L; (3) Mixing the tobacco frozen powder obtained in step (1) with the solution of 3-mercapto-2-butanone obtained in step (2), and observing.
8. The method of claim 7, wherein: In step (1), the rapid freezing time is ≥1 min until no white fog appears on the surface.
9. The method of claim 7, wherein: In step (2), the concentration of the solution of 3-mercapto-2-butanone is 25-100 μL / L.
10. The method of claim 7, wherein: In step (3), the mixing ratio of the tobacco frozen powder to the solution of 3-mercapto-2-butanone is 1 g:5 mL.