阅读说明：本技术 巯基丁醇抑制果蔬组织变色的新用途 (New application of mercaptobutanol in inhibiting discoloration of fruit and vegetable tissues ) 是由 王庆国 茹雪垠 冯岩岩 于 2019-01-07 设计创作，主要内容包括：本发明属于农产品保鲜技术领域,涉及一种巯基丁醇及其同分异构体用于抑制果蔬组织变色的新用途。用3-巯基-2-丁醇或2-巯基-3-丁醇溶液浸蘸、喷洒、涂抹、熏蒸果蔬组织或者直接加入果蔬浆液中；及用原溶液熏蒸果蔬组织或者直接加入果蔬浆液中。浸蘸、喷洒、涂抹熏蒸浓度是3-巯基-2-丁醇或2-巯基-3-丁醇质量比(W/W)均为0.002‰-0.300‰,熏蒸用3-巯基-2-丁醇或2-巯基-3-丁醇溶液体积与密闭容器体积比(V/V)为0.002‰-0.3‰。本发明能有效抑制果蔬组织变色；3-巯基-2-丁醇或2-巯基-3-丁醇为食品香料,浓度范围不存在食品安全问题；方法简单,易于操作及推广,适于少量样品处理和大生产使用；成本低。(The invention belongs to the technical field of agricultural product preservation, and relates to a new application of mercaptobutanol and isomers thereof in inhibiting discoloration of fruit and vegetable tissues. Dipping, spraying, smearing and fumigating fruit and vegetable tissues by using 3-sulfydryl-2-butanol or 2-sulfydryl-3-butanol solution or directly adding the solution into the fruit and vegetable pulp; and fumigating the fruit and vegetable tissues by using the original solution or directly adding the fumigated fruit and vegetable tissues into the fruit and vegetable pulp. The concentration of dipping, spraying and smearing fumigation is 0.002-0.300 per mill of 3-mercapto-2-butanol or 2-mercapto-3-butanol mass ratio (W/W), and the volume ratio of 3-mercapto-2-butanol or 2-mercapto-3-butanol solution for fumigation to the volume of the closed container (V/V) is 0.002 per mill to 0.3 per mill. The invention can effectively inhibit the discoloration of the fruit and vegetable tissues; 3-mercapto-2-butanol or 2-mercapto-3-butanol is food flavor, and the concentration range has no food safety problem; the method is simple, easy to operate and popularize and suitable for treatment of a small amount of samples and large-scale production; the cost is low.)

1. The application of mercaptobutanol in inhibiting the discoloration of fruit and vegetable tissues; the mercaptobutanol is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

2. The use according to claim 1, wherein the fruit or vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic or lotus root.

3. A method for inhibiting the discoloration of fruit and vegetable tissues is characterized in that the fruit and vegetable tissues are dipped, sprayed, smeared and fumigated by a solution diluted by mercaptobutanol, or

The diluted solution or original solution of mercaptobutanol is directly added into the tissue slurry, juice and mud.

4. The method as claimed in claim 3, wherein when the diluted solution of mercaptobutanol is used for dipping, spraying, smearing and fumigating fruit and vegetable tissues, the concentration of the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is (W/W)0.002 per thousand to 0.300 per thousand, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill, and the mass ratio is;

when the diluted solution or the original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue pulp, the juice and the mud, the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is 0.002 per thousand to 0.300 per thousand of the mass of the fruit and vegetable tissue pulp, the juice or the mud, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio.

The concentration of the mercaptobutanol during fumigation is 0.002-0.3 per mill expressed by the volume of the mercaptobutanol solution to the volume of the closed container (V/V); wherein the preferred concentration is 0.02-0.15 per mill.

5. The method according to claim 3 or 4, wherein said dipping, the treatment to prevent discoloration of non-discolored tissue is carried out for a time period of 1 second to 15 minutes, preferably for a time period of 0.5 to 5 minutes;

the discolored tissue is restored to the original color, and the soaking treatment time is 0.4-2 hours.

6. The method of any one of claims 3 to 5, wherein 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is treated in combination with a color fixative such as citric acid, ascorbic acid, calcium ascorbate, L-cysteine, or in combination with modified atmosphere packaging.

7. The fruit and vegetable product is characterized by containing 0.002 per mill to 0.300 per mill of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

8. The fruit or vegetable product of claim 7, wherein the fruit or vegetable product comprises fruit or vegetable tissue and fruit or vegetable tissue puree; the fruit and vegetable tissue juice comprises fruit and vegetable tissue juice, juice or mud.

9. The fruit or vegetable product of claim 7, wherein the fruit or vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic, or lotus root.

10. The fruit and vegetable product of any one of claims 7-9 wherein the juice further comprises one or more of citric acid, ascorbic acid, calcium ascorbate, cysteine.

Technical Field

The invention belongs to the field of fruit and vegetable biotechnology, and relates to a new application of mercaptobutanol in inhibiting the color change of fruit and vegetable tissues; also relates to a novel method for controlling the color change of the fruit and vegetable tissues.

Background

The tissue of the fruits and vegetables is easy to brown due to injury, for example, the fruits and vegetables such as potatoes, Chinese yam, eggplants, apples, pears, peaches, litchis, jerusalem artichoke, burdock, lettuce, garlic, lotus roots and the like are easy to brown due to cutting injury; the cut of the picked flower is easy to change color; browning also often occurs in tissue culture. Discoloration both affects the sensory and reduces the value of the commodity, and can result in the loss of some nutritional and functional ingredients such as phenolics.

At present, methods for inhibiting the color change of fruit and vegetable tissues at home and abroad include a method for adding a browning inhibitor, for example, methods for browning fresh-cut potatoes include a plurality of methods: (1) physical methods (low-temperature preservation, heating treatment, modified atmosphere packaging, vacuum treatment and edible coating); (2) biological methods (molecular biotechnology); (3) chemical methods (change of browning substrate, change of browning product, inhibition of PPO enzyme activity). Wherein the chemical process is simple, efficient and easy to implement compared to other processes. Previous studies have shown that sulfites, ascorbic acid and its derivatives, and thiol compounds such as cysteine can provide some degree of control over browning. Sulfur dioxide (SO)₂) Are among the most effective inhibitors and have been used for many years. However, reports of sensitivity to sulfite in asthmatic patients indicate SO₂Gradually stopping using the water. Therefore, there is a need for a safe and effective alternative to SO for novel inhibitors₂The food industry has many alternatives. The browning of fresh-cut potatoes is also reduced after the dipping treatment with citric acid, N-acetylcysteine and 4-hexylresorcinol. A composite phosphate antistaling agent for fruit and vegetable and its application (patent publication No. CN101317595) provide a method for inhibiting browning of fresh-cut potato by using composite phosphate antistaling agent for fruit and vegetable. The technology provided by "Process for inhibiting enzymatic fermentation and mail qualitative quality of fresh charged potatoes" (patent publication No. EP0903083A2) is: peeled potatoes are first treated with a hot organic acid solution, then neutralized with a weak base solution and treated with a reducing agent, and finally stored in modified atmosphere packaging. However, these inhibitors are not as effective as sulfur dioxide.

Some methods are complicated in operation, difficult in condition control and difficult to implement in production; some browning inhibition effects are poor, and the storage time is short; some have low safety. In a word, a safe method for effectively controlling the color change of the fruit and vegetable tissues is still under exploration.

Disclosure of Invention

The invention aims to make up the defects of the prior art and provide a novel method for inhibiting the discoloration of the tissues of fruits and vegetables. The method can effectively inhibit browning of fruit and vegetable tissues and serous fluid, and maintain sensory quality, and the method has simple process, convenient operation and high safety.

We have conducted a large number of experiments to study the mechanism of discoloration of fruit and vegetable tissues and the method for inhibiting discoloration of fruit and vegetable tissues, and have found that 3-mercapto-2-butanol and/or 2-mercapto-3-butanol have unexpected effects in inhibiting discoloration of fruit and vegetable tissues. Studies have shown that mercapto (SH or thiol) compounds are good inhibitors of PPO enzymes. But the color change inhibition of the fruit and vegetable tissues with universal effect on various fruits and vegetables is little.

In the fruit and vegetable fresh-keeping practice, although many researches suggest that the discoloration of the fruit and vegetable tissues is related to phenolic substances in the fruit and vegetable tissues, the reason for the discoloration of the fruit and vegetable tissues is very complicated in practice, and the fruit and vegetable tissues have great difference among different varieties, even though the same variety has great difference. For example, some yams are very easy to brown and some yams are not easy to brown. In the inhibition of the discoloration of the tissues of fruits and vegetables, a plurality of reports of the prior art exist, but the prior art is generally limited to the browning inhibition effect on certain specific fruits and vegetables of a certain kind of Chinese fiddle. The invention obtains a universal new application of the compound for inhibiting the color change of the fruit and vegetable tissues, and greatly reduces the production cost, the storage cost and the selection cost of users in the production. The technical scheme of the invention is as follows:

the mercaptobutanol is used for inhibiting the discoloration of the fruit and vegetable tissues. The mercaptobutanol is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

The application is that the fruit and vegetable tissues or the serous fluid thereof are prevented from discoloring by being treated by 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

2-hydroxy-3-butanol, also known as 3-mercapto-2-butanol or fema3502 (federal emergency administration 3502) 3-mercapto-2-butanol is soluble in water, has very weakly acidic compounds (based on its pKa) in the cytoplasm of animal cells, 3-mercapto-2-butanol is present as a nutrient (Source: Human Metabolism Database (HMDB) UR L: http:///www.hmdb.ca/metablites/HMDB 0040185) 2-mercapto-3-butanol is often used as a Food additive on Food flavors (EU Food Improvement ingredients UR L: http:///eur-lex, europa. EU. content/EN///. uri. CE L EX. 32012R0872) mainly used as a Food supplement for formulating, flavoring and weight, as well as a Food flavor, meat, etc. hygienic Food essence/ingredient/2-2 mg/kg, 2-mercapto-3-2-sec.

In the invention, the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol treatment is used for preventing the color change of the fruit and vegetable tissues or the serum, and means that the original color of the fruit and vegetable tissues is kept, the color change is prevented from increasing or the color of the discolored tissues or serum is recovered to the original color after treatment.

Preferably, the fruit and vegetable is potato, yam, eggplant, apple, pear, peach, lychee, jerusalem artichoke, burdock, lettuce, garlic or lotus root.

In the method, the fruit and vegetable tissues refer to tissues which are cut after picking or can change color after picking.

The invention also provides a method for inhibiting the color change of the fruit and vegetable tissues, which uses the solution diluted by the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol to dip, spray, smear and fumigate the fruit and vegetable tissues or

The diluted solution or original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue slurry, juice or mud.

Preferably, when the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is used for dipping, spraying, smearing and atomizing fruit and vegetable tissues, the concentration of the diluted solution of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol is (W/W)0.002 per thousand to 0.300 per thousand, and the mass ratio is; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio. The concentration of the mercaptobutanol during fumigation is 0.002-0.3 per mill expressed by the volume of the mercaptobutanol solution to the volume of the closed container (V/V); wherein the preferred concentration is 0.02-0.15 per mill. When the fumigation method is used, the concentration of the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol solution is not limited, and those skilled in the art can select the solution according to actual conditions and can use the original solution. The original solution is 3-mercapto-2-butanol and/or 2-mercapto-3-butanol original solution, and the concentration is 0.1%, 0.5%, 1%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or even higher, or the concentration range formed by any two values. Unless otherwise specified, the concentrations in the present invention are mass percent concentrations.

Preferably, the dipping treatment for preventing discoloration of the non-discolored tissue is carried out for 1 second to 15 minutes, preferably for 0.5 to 5 minutes; the discolored tissue is restored to the original color, and the soaking treatment time is 0.4-2 hours. The dipping is carried out, and the meaning of the dipping comprises dipping, dipping and soaking; the dipping is performed in a short time, the soaking is performed in a long time, the invention does not make special distinction, and the behaviors of soaking the fruit and vegetable tissues in the solution diluted by 3-mercapto-2-butanol and/or 2-mercapto-3-butanol are collectively called as dipping.

Preferably, in the method for inhibiting the discoloration of the fruit and vegetable tissue, when the diluted solution or the original solution of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is directly added into the fruit and vegetable tissue pulp, the juice or the puree, the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol is 0.002 per thousand to 0.300 per thousand of the mass of the fruit and vegetable tissue pulp, the juice or the puree, and the mass ratio is higher than the adding amount of the 3-mercapto-2-butanol and/or the 2-mercapto-3-; wherein the preferred concentration is 0.01 per mill to 0.07 per mill in mass ratio. The concentration of the 3-mercapto-2-butanol and/or 2-mercapto-3-butanol solution can be arbitrarily selected by those skilled in the art, and the amount added is converted in accordance with the content of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

Preferably, in the method for inhibiting the discoloration of the fruit and vegetable tissues, the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol are added after being diluted or before the pulping of the solution or the original solution, or the 3-mercapto-2-butanol and/or the 2-mercapto-3-butanol solution or the original solution is directly added into the fruit and vegetable tissue slurry, the juice or the mud after the pulping.

The above-mentioned various treatments (dipping, spraying, smearing, fumigating) may be carried out at low temperature, or at normal temperature or at higher temperature, preferably at 0-20 deg.C, and in the above-mentioned method, the treatment with 3-mercapto-2-butanol and/or 2-mercapto-3-butanol may be carried out by treating 3-mercapto-2-butanol or 2-mercapto-3-butanol alone, or by treating 3-mercapto-2-butanol and/or 2-mercapto-3-butanol with a color protecting agent such as ethanol, citric acid, ascorbic acid, calcium ascorbate, L-cysteine, or by treating with a packaging atmosphere.

The fruit and vegetable product is characterized by containing 0.002 per mill to 0.300 per mill of 3-mercapto-2-butanol and/or 2-mercapto-3-butanol.

The fruit and vegetable products comprise fruit and vegetable tissues and fruit and vegetable tissue juice. The fruit and vegetable tissue pulp juice comprises fruit and vegetable tissue pulp, juice or paste. The fruit and vegetable tissue is the fruit and vegetable tissue which is easy to change color after being pulped and juiced by potatoes, Chinese yam, eggplants, apples, pears, peaches, litchis, jerusalem artichoke, burdock, lettuce, garlic, lotus roots and the like.

Preferably, the fruit and vegetable tissue juice further comprises one or more of citric acid, ascorbic acid, calcium ascorbate and cysteine.

The invention has the beneficial effects that: 1. the effect is good. Can effectively inhibit the discoloration of the tissues of the fruits and the vegetables. 2. And (4) safety. 3-mercapto-2-butanol and 2-mercapto-3-butanol are food flavors, and the food safety problem does not exist within the concentration range of the invention. 3. The method is simple, easy to operate and popularize and suitable for treatment of a small amount of samples and large-scale production and use. 4. The cost is low. 5. The flavor is increased.

Detailed Description

The following examples are further illustrative of the present invention, but the present invention is not limited thereto.

The 3-mercapto-2-butanol is purchased from Wuhan Yuancheng Co-creation science and technology Limited and has the purity of 99 percent.

The 2-mercapto-3-butanol is purchased from Wuhan Yuancheng Co-creation science and technology Limited and has the purity of 99 percent.

The implementation effect representation method comprises the following steps: the performance benefits of the invention are expressed in sensory notes, sensory color change scores, instrumental absorbance or instrumental color values.

Referring to an international common sensory color change scoring method, the color sensory evaluation scoring standard is 1-5 points, and the color is not changed when 1 is equal to zero; 2, slightly changing color, wherein the color change area is less than 5 percent; 3, obviously changing color, wherein the color changing area is 5-20%; 4, the color is changed seriously, and the color change area is 20 to 50 percent; and 5, the color is seriously changed, and the color change area is more than 50 percent. Grade 3 discoloration is regarded as loss of commodity value. Sensory evaluation and color value sampling methods: samples were randomly sampled from the test sample 5 replicates at a time, 8 individuals at a time, and the average of 5 replicates represented the result value.

Measuring color value with color difference meter of Minolta Co., Osaka, CR-400, and correcting with standard white board color difference value of L ═ 97.06, a^*＝0.04,b^*And 2.01, measuring the absorbance color by using a Beijing Pujingyu TU-1810 ultraviolet visible spectrophotometer, namely respectively taking 5g of potato samples to be measured from 5 repetitions, adding 15m L deionized water, uniformly shaking, standing, completely extracting brown substances, centrifuging (parameters: 10000r/min, 15min and 20 ℃), taking supernatant, measuring the absorbance value at 410nm, taking a blank as deionized water, and taking the average value of the absorbance of the 5 repetitions to indicate the discoloration degree.