阅读说明：本技术 一种含牡丹皮的果蔬保鲜涂料及其制备方法 (Fruit and vegetable fresh-keeping coating containing moutan bark and preparation method thereof ) 是由 苏艳玲 张谨华 李晓峰 于 2019-11-20 设计创作，主要内容包括：本发明提供一种含牡丹皮的果蔬保鲜涂料及其制备方法,所述果蔬保鲜涂料,以重量份数计,由以下原料组分制备而成：牡丹皮80～90份、鲜海带10～25份、量天尺25～40份、胶凝剂0.5～2份、增稠剂2～5份。本发明的果蔬保鲜涂料利用牡丹皮提取得到的两种提取物,与量天尺的醇提取物,协调发挥广谱抗菌作用,起到很好的防腐抗菌效果,能够用于代替传统的化学防腐剂,用于果蔬保鲜,不仅能够延长果蔬的保鲜时间,还能够增强机体的抗氧化功能。还利用鲜海带表面的粘液提取甘露醇,利用甘露醇的爽口甜味来增强该涂料对口腔的舒适感,而且还能使该果蔬保鲜涂料在应用于果蔬表面上时形成稳定的防护涂层。(The invention provides a tree peony bark-containing fruit and vegetable fresh-keeping coating and a preparation method thereof, wherein the fruit and vegetable fresh-keeping coating is prepared from the following raw material components in parts by weight: 80-90 parts of tree peony bark, 10-25 parts of fresh kelp, 25-40 parts of a measuring tape, 0.5-2 parts of a gelling agent and 2-5 parts of a thickening agent. The fruit and vegetable fresh-keeping coating disclosed by the invention utilizes two extracts obtained by extracting the moutan bark and an alcohol extract of a measuring tape to coordinate to play a broad-spectrum antibacterial effect, has a good anticorrosion and antibacterial effect, can be used for replacing a traditional chemical preservative, is used for keeping fruits and vegetables fresh, can prolong the fresh-keeping time of the fruits and vegetables, and can also enhance the antioxidant function of organisms. Mannitol is extracted from mucus on the surface of the fresh kelp, the comfort of the coating to the oral cavity is enhanced by the refreshing sweet taste of the mannitol, and the fruit and vegetable fresh-keeping coating can form a stable protective coating when being applied to the surface of the fruit and vegetable.)

1. The fruit and vegetable fresh-keeping coating containing moutan bark is characterized by being prepared from the following raw materials in parts by weight: 80-90 parts of tree peony bark, 10-25 parts of fresh kelp, 25-40 parts of a measuring tape, 0.5-2 parts of a gelling agent and 2-5 parts of a thickening agent.

2. The moutan bark-containing fruit and vegetable fresh-keeping coating as claimed in claim 1, wherein the gelling agent is sodium alginate, and the thickening agent is starch or dextrin.

3. The moutan bark-containing fruit and vegetable fresh-keeping coating as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 86 parts of tree peony bark, 15 parts of fresh kelp, 30 parts of measuring tape, 1 part of gelling agent and 3 parts of thickening agent.

4. The tree peony bark-containing fruit and vegetable fresh-keeping coating as claimed in claim 1, wherein the pH of the fruit and vegetable fresh-keeping coating is 6.0-7.0.

5. A preparation method of a tree peony bark-containing fruit and vegetable fresh-keeping coating is characterized by comprising the following steps in parts by weight:

s1, weighing 80-90 parts of moutan bark, 10-25 parts of fresh kelp, 25-40 parts of measuring tape, 0.5-2 parts of gelling agent and 2-5 parts of thickening agent; pulverizing cortex moutan, and dividing into two parts; cutting fresh herba Zosterae Marinae into shredded herba Zosterae Marinae; cutting the measuring tape into strips, drying and crushing for later use;

s2, adding a half of tree peony bark powder by weight into a sodium chloride-ethanol mixed solution with the weight of 6 times that of the raw materials, uniformly mixing, soaking for 1-3 h, performing steam distillation, collecting distillate, standing at 0-5 ℃ for 8-12 h, filtering, dissolving the filtered solid with ethanol with the weight of 4-5 times that of the raw materials, and slowly adding the dissolved solid into an inclusion agent solution to prepare an extract A;

s3, adding deionized water which is 2-3 times of the weight of the raw materials into the rest tree peony bark powder, mixing uniformly, soaking for 10-30 min, decocting for 30-50 min, filtering, continuing to decoct the filtered solid for 10-30 min by using deionized water which is 2-3 times of the weight of the raw materials, filtering, combining the two filtrates, and concentrating until the water content is less than or equal to 5% to obtain an extract B;

s4, taking washing liquid with the weight being 1.5 times of that of the raw materials for the shredded kelp, stirring and washing for 1-2 hours at 50-60 ℃, filtering, washing the filtered shredded kelp once again according to the method, combining the washing liquid for two times, firstly adjusting the pH value to 11-12 with alkali liquor, then adjusting the pH value to 6-7 with acid liquor, filtering, concentrating the filtrate, then filtering, adding ethanol with the weight being 2-3 times of that of the filtrate into the filtrate for the second time, standing for 8-12 hours at 0-5 ℃, and filtering to obtain an extract C;

s5, mixing the powder of the measuring tape with ethanol according to the mass ratio of 1:10, soaking for 5-6 h, carrying out ultrasonic treatment for 20-30 min, filtering, carrying out ultrasonic treatment on filter residues once again according to the method, and filtering; mixing the two filtrates, standing at 0-5 deg.C for 8-12 h, centrifuging, collecting supernatant, concentrating, and freeze drying to obtain extract D;

and S6, mixing the extract D obtained from the extract C, S5 obtained from the extract B, S4 obtained from the extract A, S3 obtained from S2, adding deionized water in an amount which is 3-5 times the weight of the mixture, stirring at 20-30 ℃ for 3-5 hours, adding a gelling agent and a thickening agent, continuing stirring for 1-3 hours, slowly heating to 50-60 ℃, and stirring for 1-2 hours to obtain the fruit and vegetable fresh-keeping coating.

6. The method according to claim 5, wherein in S2, the sodium chloride-ethanol mixed solution is prepared by mixing a 5% sodium chloride solution and a 40% ethanol solution in a volume ratio of 10-15: 1.

7. The preparation method according to claim 5, wherein in S2, the inclusion agent solution is a saturated solution prepared from an inclusion agent and deionized water at 50-60 ℃; the mass ratio of the inclusion agent to half of the tree peony bark powder is 12-24: 1.

8. The method according to claim 7, wherein the inclusion agent is β -cyclodextrin or hydroxypropyl- β -cyclodextrin in S2.

9. The preparation method according to claim 5, wherein in S4, the washing solution comprises the following components in percentage by weight: 1.0 to 2.0 percent of sodium carbonate, 0.5 to 1.0 percent of ethanol and the balance of deionized water.

10. The method according to claim 5, wherein in S4, the alkali solution is 15% sodium hydroxide solution and the acid solution is 10% sulfuric acid solution.

Technical Field

The invention relates to the technical field of fruit and vegetable preservation, in particular to a tree peony bark-containing fruit and vegetable preservation coating and a preparation method thereof.

Background

Fruits and vegetables are indispensable components in the dietary structure of people, and contain rich nutritional ingredients such as vitamins, minerals and organic acids. After the fruits and vegetables are harvested, the fruits and vegetables still have respiration and transpiration effects, so that the water of the fruits and vegetables is easily lost, and the wilting phenomenon can occur after a period of time, so that the appearance and the market value of the fruits and vegetables are influenced. In addition, with the prolonged storage time, the fruits and vegetables are extremely easy to be damaged by external microorganisms to rot. Therefore, the research on the storage and preservation of fruits and vegetables is an important issue of people's attention.

Cortex moutan is the dry root bark of peony, and has effects of clearing heat and cooling blood, promoting blood circulation and removing blood stasis, etc., and the root bark contains paeonol, paeoniflorin, gallic acid, etc. Research shows that the moutan bark decoction has strong antibacterial effect on bacillus subtilis, escherichia coli, typhoid bacillus, paratyphoid bacillus, proteus, pseudomonas aeruginosa, staphylococcus, hemolytic streptococcus, pneumococcus, vibrio cholerae and the like, the peony leaf decoction has obvious antibacterial effect on dysentery bacillus, pseudomonas aeruginosa and staphylococcus aureus, and the active ingredient of the peony leaf decoction is gallic acid. In addition, in the K-B paper diffusion method for discussing the in-vitro antibacterial action of the tree peony bark, the Ting Fengrong and the like, the filter paper of the 100 percent tree peony bark lixivium has obvious inhibiting effect on staphylococcus aureus, staphylococcus albus, pseudomonas aeruginosa, bacillus anthracis, proteus, streptococcus A, streptococcus B and the like. The paeonol also has a certain antioxidation, so that the extract of the tree peony bark can be applied to the fresh-keeping of fruits and vegetables, can inhibit the activity of various microorganisms, and can also enhance an organism antioxidation system.

Although some antibacterial components are also added in the traditional chemical fresh-keeping coating, the chemical fresh-keeping coating always has the problems of overproof harmful substances and the like, so the invention develops the non-toxic and harmless fruit and vegetable fresh-keeping coating which can keep fresh for a long time by adopting the Chinese herbal medicine moutan bark as the raw material and can also enhance the antioxidant function of organisms.

Disclosure of Invention

In order to solve the technical problems, the invention aims to provide a tree peony bark-containing fruit and vegetable fresh-keeping coating and a preparation method thereof, wherein the tree peony bark-containing fruit and vegetable fresh-keeping coating is safe and nontoxic, is simple in method and operation, and is suitable for popularization and application.

In order to achieve the above object, the technical solution of the present invention is as follows.

The fruit and vegetable fresh-keeping coating containing the moutan bark is prepared from the following raw materials in parts by weight: 80-90 parts of tree peony bark, 10-25 parts of fresh kelp, 25-40 parts of a measuring tape, 0.5-2 parts of a gelling agent and 2-5 parts of a thickening agent.

Further, the gelling agent is sodium alginate, and the thickening agent is starch or dextrin.

Further, the fruit and vegetable fresh-keeping coating is prepared from the following raw materials in parts by weight: 86 parts of tree peony bark, 15 parts of fresh kelp, 30 parts of measuring tape, 1 part of gelling agent and 3 parts of thickening agent.

Further, the pH value of the fruit and vegetable fresh-keeping coating is 6.0-7.0.

A preparation method of a fruit and vegetable fresh-keeping coating containing moutan bark comprises the following steps in parts by weight:

s1, weighing 80-90 parts of moutan bark, 10-25 parts of fresh kelp, 25-40 parts of measuring tape, 0.5-2 parts of gelling agent and 2-5 parts of thickening agent; pulverizing cortex moutan, and dividing into two parts; cutting fresh herba Zosterae Marinae into shredded herba Zosterae Marinae; cutting the measuring tape into strips, drying and crushing for later use;

s2, adding a half of tree peony bark powder by weight into a sodium chloride-ethanol mixed solution with the weight of 6 times that of the raw materials, uniformly mixing, soaking for 1-3 h, performing steam distillation, collecting distillate, standing at 0-5 ℃ for 8-12 h, filtering, dissolving the filtered solid with ethanol with the weight of 4-5 times that of the raw materials, and slowly adding the dissolved solid into an inclusion agent solution to prepare an extract A;

s3, adding deionized water which is 2-3 times of the weight of the raw materials into the rest tree peony bark powder, mixing uniformly, soaking for 10-30 min, decocting for 30-50 min, filtering, continuing to decoct the filtered solid for 10-30 min by using deionized water which is 2-3 times of the weight of the raw materials, filtering, combining the two filtrates, and concentrating until the water content is less than or equal to 5% to obtain an extract B;

s4, taking washing liquid with the weight being 1.5 times of that of the raw materials for the shredded kelp, stirring and washing for 1-2 hours at 50-60 ℃, filtering, washing the filtered shredded kelp once again according to the method, combining the washing liquid for two times, firstly adjusting the pH value to 11-12 with alkali liquor, then adjusting the pH value to 6-7 with acid liquor, filtering, concentrating the filtrate, then filtering, adding ethanol with the weight being 2-3 times of that of the filtrate into the filtrate for the second time, standing for 8-12 hours at 0-5 ℃, and filtering to obtain an extract C;

s5, mixing the powder of the measuring tape with ethanol according to the mass ratio of 1:10, soaking for 5-6 h, carrying out ultrasonic treatment for 20-30 min, filtering, carrying out ultrasonic treatment on filter residues once again according to the method, and filtering; mixing the two filtrates, standing at 0-5 deg.C for 8-12 h, centrifuging, collecting supernatant, concentrating, and freeze drying to obtain extract D;

and S6, mixing the extract D obtained from the extract C, S5 obtained from the extract B, S4 obtained from the extract A, S3 obtained from S2, adding deionized water in an amount which is 3-5 times the weight of the mixture, stirring at 20-30 ℃ for 3-5 hours, adding a gelling agent and a thickening agent, continuing stirring for 1-3 hours, slowly heating to 50-60 ℃, and stirring for 1-2 hours to obtain the fruit and vegetable fresh-keeping coating.

Further, in S2, the sodium chloride-ethanol mixed solution is prepared by mixing a 5% sodium chloride solution and a 40% ethanol solution in a volume ratio of 10-15: 1.

Further, in S2, the inclusion agent solution is a saturated solution prepared from an inclusion agent and deionized water at 50-60 ℃.

Further, in S2, the mass ratio of the inclusion agent to half of the moutan bark powder is 12-24: 1.

Further, in S2, the inclusion agent is β -cyclodextrin or hydroxypropyl- β -cyclodextrin.

Further, in S4, the washing solution includes the following components in percentage by weight: 1.0 to 2.0 percent of sodium carbonate, 0.5 to 1.0 percent of ethanol and the balance of deionized water.

Further, in S4, the alkali solution is a 15% sodium hydroxide solution, and the acid solution is a 10% sulfuric acid solution.

The invention has the beneficial effects that:

compared with the prior art, the invention provides the fruit and vegetable fresh-keeping coating containing the moutan bark and the preparation method thereof, and the fruit and vegetable fresh-keeping coating has the following beneficial effects:

1. the fruit and vegetable fresh-keeping coating disclosed by the invention utilizes two extracts, namely paeonol and gallic acid, extracted from moutan bark and an alcohol extract of a measuring scale to coordinate to play a broad-spectrum antibacterial effect, so that the coating has a good antiseptic and antibacterial effect, can be used for replacing a traditional chemical preservative, is used for keeping fruits and vegetables fresh, can prolong the fresh-keeping time of the fruits and vegetables, and can also enhance the antioxidant function of organisms.

2. The fruit and vegetable fresh-keeping coating also utilizes mucus on the surface of fresh kelp to extract mannitol, utilizes the refreshing sweet taste of the mannitol to enhance the comfortable sensation of the coating to the oral cavity, and can form a stable protective coating when the fruit and vegetable fresh-keeping coating is applied to the surface of fruits and vegetables.

3. The fruit and vegetable fresh-keeping coating disclosed by the invention adopts pure natural plant extracts, is simple in components, safe and nontoxic, and the preparation method is simple to operate, low in cost, good in fresh-keeping function effect and high in market value.

Drawings

FIG. 1 is a bar graph showing the effect of the fruit and vegetable fresh-keeping coating of example 1 and comparative examples 1-2 of the present invention on scavenging DPPH radicals.

FIG. 2 is a scattergram of the bacteriostatic activity of the fruit and vegetable fresh-keeping coating on Staphylococcus pasteurii in example 1 of the present invention.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

In the embodiment of the invention, the adopted materials and equipment mainly comprise: moutan bark, fresh kelp, rhizomes and flowers of tape measure, sodium alginate, starch, dextrin, beta-cyclodextrin and hydroxypropyl-beta-cyclodextrin. The materials and equipment are commercially available, unless otherwise specified.