阅读说明：本技术 一种山奈酚和半胱氨酸的保鲜剂的制备及其在荔枝保鲜上的应用 (Preparation method of kaempferol and cysteine preservative and application of kaempferol and cysteine preservative in litchi preservation ) 是由 罗颖思 高端阳 温书恒 武展 王勇 杨春燕 于 2020-12-28 设计创作，主要内容包括：本发明公开了一种山奈酚和半胱氨酸的保鲜剂制备及其应用,属于水果保鲜制剂的开发及应用技术领域,各组分在抗氧化组合物中所占质量比为：山奈酚0.1～1％,半胱氨酸0.2～0.7％,增效剂5～45％,余量为水。通过将山奈酚和半胱氨酸合理复配,应用于荔枝的采后保鲜,在提高杀菌效果的同时,延缓荔枝的褐变的发生,延长荔枝的保鲜期和货架期,提高了商品的价值。(The invention discloses a preparation method and application of a preservative of kaempferol and cysteine, belonging to the technical field of development and application of fruit preservation preparations, wherein the components in an antioxidant composition are as follows by mass: kaempferol 0.1-1%, cysteine 0.2-0.7%, synergist 5-45%, and water in balance. By reasonably compounding kaempferol and cysteine, the litchi preservative is applied to postharvest preservation of litchi, the sterilization effect is improved, the occurrence of browning of the litchi is delayed, the preservation period and the shelf life of the litchi are prolonged, and the commodity value is improved.)

1. Preparation and application of a preservative of kaempferol and cysteine, wherein the components in the antioxidant composition are as follows by mass: kaempferol 0.1-1%, cysteine 0.2-0.7%, synergist 5-45%, and water in balance.

The synergist is one or a mixture of more of siloxane polyoxyethylene ether, fatty alcohol EO-PO, ethylenediamine EO-PO, alcohol ether succinate, phenol ether succinate and alcohol ether phosphate in any proportion.

2. The method for preparing the kaempferol and cysteine antistaling agent according to claim 1, which comprises the following steps:

(1) dissolving kaempferol and cysteine by using a solvent at normal temperature to obtain a mixed solution of kaempferol and cysteine;

(2) and (2) adding a synergist into the kaempferol and cysteine mixed solution prepared in the step (1), and mixing and dissolving to obtain the kaempferol and cysteine containing preservative.

3. The kaempferol and cysteine antistaling agent according to claim 1, which is characterized in that: the application is as follows: diluting a preservative of kaempferol and cysteine by 300 times of water, soaking litchi in a diluent for 10-15min, and draining.

4. The use of a kaempferol and cysteine preservative as claimed in claim 3, wherein: the fruit is litchi.

Technical Field

The invention relates to a preparation method and application of a preservative of kaempferol and cysteine, belonging to the technical field of development and application of fruit preservation preparations.

Background

Kaempferol is a yellow fine powder. Kaempferol belongs to flavonols, is yellow needle crystal, is slightly soluble in water with the melting point of 276-278 ℃, is dissolved in hot ethanol, ether and alkali, is mainly derived from rhizome of kaempferia galanga of Zingiberaceae and sinopodophyllum odoratum of berberidaceae, belongs to flavonols, and is extracted from tea, broccoli, witch hazel, propolis, grapefruit and other plants to obtain pure kaempferol.

L-cysteine, an amino acid commonly found in organisms. One of alpha-amino acids containing sulfur (amino acid defined in the university of high school student's chemistry modification 5 does not contain sulfur) is purple (developed by SH) when encountering nitroprusside (nitroprusside), and is present in many proteins and glutathione, and can form insoluble thiolate (mercaptide) with metal ions such as Ag +, Hg +, Cu +, and the like. I.e., R-S-M ' -S-R (M ', M ' each being a 1-valent, 2-valent metal). Molecular formula C3H7NO2S, molecular weight 121.16. Colorless crystals. Soluble in water, ethanol, acetic acid and ammonia, insoluble in diethyl ether, acetone, ethyl acetate, benzene, carbon disulfide and carbon tetrachloride. Can be oxidized into cystine by air in neutral and weak alkaline solution.

Litchi (the academic name: Litchi chinensis Sonn.) Sapindaceae, Litchi belongs to evergreen arbor, and the height is about 10 m. The pericarp has stigmatic protuberance, bright red and purplish red. The color turns to bright red when the rice is ripe; the seeds are all wrapped by fleshy aril. The spring in the flowering period and the summer in the fruit period. When fresh, the pulp is translucent and greasy, and fragrant, but not storable.

Distributed in the southwest, south and southeast of China, with the most abundant cultivation in the Guangdong and Fujian south. There are also cultivations in the southeast asia, and there are records of introductions in africa, america, and oceania. The litchi, the banana, the pineapple and the longan are called as four fruit products in south China.

Litchi is sweet in taste, sour and warm in nature, and enters heart, spleen and liver meridians; can stop hiccup and diarrhea, is a good food therapy product for intractable hiccup and morning diarrhea, and has the effects of nourishing brain, building body, stimulating appetite, benefiting spleen and promoting appetite. It is easy to get inflamed due to heat and eating too much. Litchi wood is solid, elegant in texture and corrosion-resistant, and is a top-quality material all the time.

The kaempferol and the cysteine both have oxidation resistance and have extremely strong browning prevention functions, market investigation is conducted by going deep into a litchi market, the fact that with rapid development of logistics, transportation time of litchi is greatly reduced, morbidity of the litchi is reduced, at present, for litchi preservation, the most urgent problem is how to solve browning problems of the litchi, the kaempferol and the cysteine are reasonably compounded and applied to postharvest preservation of the litchi, the sterilizing effect is improved, meanwhile, browning of the litchi is delayed, the preservation period and the shelf life of the litchi are prolonged, and the value of commodities are improved.

Disclosure of Invention

One of the purposes of the invention is that the method reasonably compounds kaempferol and cysteine, is applied to postharvest fresh-keeping of litchi, delays browning of litchi while improving sterilization effect, prolongs fresh-keeping period and shelf life of litchi, and improves commodity value.

The above object of the present invention is achieved by the following scheme:

preparation and application of a preservative of kaempferol and cysteine, wherein the components in the antioxidant composition are as follows by mass: kaempferol 0.1-1%, cysteine 0.2-0.7%, synergist 5-45%, and water in balance.

The synergist is one or a mixture of more of siloxane polyoxyethylene ether, fatty alcohol EO-PO, ethylenediamine EO-PO, alcohol ether succinate, phenol ether succinate and alcohol ether phosphate in any proportion.

The invention also aims to provide a preparation method of the kaempferol and cysteine preservative.

The above object of the present invention is achieved by the following scheme:

the preparation method of the kaempferol and cysteine preservative comprises the following steps:

(1) dissolving kaempferol and cysteine by using a solvent at normal temperature to obtain a mixed solution of kaempferol and cysteine;

(2) and (2) adding a synergist into the kaempferol and cysteine mixed solution prepared in the step (1), and mixing and dissolving to obtain the kaempferol and cysteine containing preservative.

Preferably, the mass ratio of the components in the antioxidant composition is as follows: kaempferol 0.1-1%, cysteine 0.2-0.7%, synergist 5-45%, and water in balance.

The synergist is one or a mixture of more of siloxane polyoxyethylene ether, fatty alcohol EO-PO, ethylenediamine EO-PO, alcohol ether succinate, phenol ether succinate and alcohol ether phosphate in any proportion.

The invention also aims to provide application of the kaempferol and cysteine preservative.

The above object of the present invention is achieved by the following technical solutions:

an application of a fresh-keeping agent of kaempferol and cysteine in the fresh keeping of picked litchis.

Preferably, the applications are as follows: diluting the preservative containing kaempferol and cysteine by 100-300 times with water, soaking the fruits in a diluent for 10-15min, and draining.

Preferably, the fruit is litchi.

The invention has the beneficial effects that:

the inventors have surprisingly found that: by reasonably compounding kaempferol and cysteine, the litchi preservative is applied to postharvest preservation of litchi, the sterilization effect is improved, the occurrence of browning of the litchi is delayed, the preservation period and the shelf life of the litchi are prolonged, and the commodity value is improved.

The present invention will be described in detail below with reference to specific embodiments.

Detailed Description

Example 1:

a kaempferol and cysteine antistaling agent comprises the following components in percentage by weight:

TABLE 1

Name of raw materials	Content (wt%)
		Kaempferol	0.2
Cysteine	0.2
		Siloxane polyoxyethylene ether	20
Water (W)	Complement

The preparation process of the kaempferol and cysteine preservative comprises the following steps:

(1) dissolving kaempferol and cysteine by using a solvent at normal temperature to obtain a mixed solution of kaempferol and cysteine;

(2) and (2) adding a synergist into the kaempferol and cysteine mixed solution prepared in the step (1), and mixing and dissolving to obtain the kaempferol and cysteine containing preservative.

Application example 1

Fresh-keeping effect of fresh-keeping agent containing kaempferol and cysteine on litchi

The test material is normal commercial maturity litchi fruit, mechanical damage, infection, size and maturity of which are equal, and the appearance quality of which is consistent.

Diluting kaempferol and cysteine antistaling agent with ice water at a ratio of 1:100, and soaking for about 15 min. In the fruit soaking process, the liquid medicine is continuously stirred and evenly distributed, so that the liquid medicine is fully contacted with the litchi fruits; taking out, placing in a plastic basket, draining until water drops do not flow, placing the basket in a bag, and treating with clear water to obtain a blank, wherein the litchi does not touch the polyethylene bag; setting 5 repeats; the product is stored for 11 days (0-10 ℃) in a refrigeration condition and then is stored in a normal temperature condition (about 25 ℃).

Browning rate/% (number of browned fruits/total number of checked fruits) × 100

The results of the experiment are shown in table 2 below:

TABLE 2

The inventor finds that: by reasonably compounding kaempferol and cysteine, the litchi preservative is applied to postharvest preservation of litchi, the sterilization effect is improved, the occurrence of browning of the litchi is delayed, the preservation period and the shelf life of the litchi are prolonged, and the commodity value is improved.

The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made according to the claims of the present invention should be covered by the present invention.