Novel fruit and vegetable preservative and preparation method and application thereof

The invention relates to a fruit and vegetable preservative and a technology for its application, which is applied to the field of the fruit and vegetable preservative and its preparation, and can solve the problems of high production cost, harm to the human body of the chemical preservative, and achieve the effects of low cost, remarkable bacteriostatic effect and simple preparation.

Active Publication Date: 2019-10-11
EAST CHINA NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although some natural preservatives are highly safe, their production costs are often high, so chemical preservatives are still the mainstream
The main problem of chemical preservatives at present is that some chemical substances will cause harm to the human body after remaining
[0015] In summary, research on LAE has been carried out in the prior art, but there is no relevant report that LAE or even LAE derivatives are used to prepare natural fruit and vegetable preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: The preparation method of the ion-pair compound synthesized by lauroyl arginine ethyl ester hydrochloride and nicotinic acid

[0052] Dissolve 2.0 g of sodium nicotinate (purchased from TCI (Shanghai) Chemical Industry Development Co., Ltd.) in 50 mL of water to prepare sodium nicotinic acid salt solution (A); dilute 6.8 g of ethyl lauroyl arginate hydrochloride Dissolve in 40mL of water, heat to 90°C until ethyl lauroyl arginine hydrochloride is completely dissolved to make ethyl lauroyl arginine hydrochloride aqueous solution (B); Slowly add the saline solution (A) into the aqueous solution of lauroyl arginine ethyl ester hydrochloride (B), stir continuously, react for 2 hours, cool to room temperature, filter, wash the precipitate fully with pure water, and dry the precipitate under vacuum at 60°C. That is, 7.6 g of the nicotinic acid ion pair compound was obtained.

Embodiment 2

[0053] Embodiment two lauroyl arginine ethyl ester nicotinic acid ion pair compound molecular formula, the analysis of molecular weight

[0054] by mass spectrometry, 1 H-NMR, 13 The molecular formula of the compound obtained by C-NMR spectral analysis is:

[0055] 1. Mass spectrometry (ESI) analysis

[0056] Cation B + Molecular ion peak at m / z=385.3, see figure 1 ;

[0057] Mass Spectrometry ESI + is 124.2, see figure 2 . ESI - is 122.2, the anion A - The molecular ion peak has m / z = 122.2.

[0058] The theoretically calculated value of the cation in the nicotinic acid ion-pair compound is 507.4, and the measured value is consistent with the theoretical value.

[0059] 2. NMR analysis

[0060] Ethyl lauroyl arginate hydrochloride (see image 3 ), niacin 1 H-NMR (see Figure 4 ) and LAE nicotinic acid ion pair compound 1 H-NMR (see Figure 5 )Compared. Since the LAE ion-pair compound has little change in the peak shape and chemical shift of lauroyl arginine...

Embodiment 3

[0061] Example 3: Preparation method of ethyl lauroyl arginine hydrochloride and tartaric acid synthetic ion pair compound

[0062] Dissolve 2.0 g of tartaric acid (purchased from TCI (Shanghai) Chemical Industry Development Co., Ltd.) in 50 mL of methanol, add an equivalent amount of NaOH, stir at room temperature until a white solid precipitates, filter with suction and wash three times with 30 mL of methanol to obtain sodium tartrate . Sodium tartrate salt was dissolved in 50mL of water to make sodium tartrate aqueous solution (A); 5.6g of ethyl lauroyl arginine hydrochloride was dissolved in 40mL of water, and heated to 90°C until ethyl lauroyl arginine The acid salt was completely dissolved to make ethyl lauroyl arginine hydrochloride aqueous solution (B); at 90°C, sodium tartrate aqueous solution (A) was slowly added to ethyl lauroyl arginine hydrochloride aqueous solution ( In B), stir constantly, react for 2 hours, cool to room temperature, filter, wash the precipitat...

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PUM

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Abstract

The invention discloses a fruit and vegetable preservative. The fruit and vegetable preservative comprises an ethyl lauroyl arginate (LAE) ion pair derivative. The invention also discloses a preparation method of the fruit and vegetable preservative and the fruit and vegetable preservative prepared through the method. The fruit and vegetable preservative has the advantages of being natural, free of toxins, efficient, bacteriostatic, easy to degrade and environmentally friendly.

Description

technical field [0001] The invention relates to the technical field of production of fruit and vegetable antistaling agents, in particular to a fruit and vegetable antiseptic antistaling agent and its preparation method and application. Background technique [0002] The quality of fruit storage mainly depends on two levels. The first level is the quality of the harvested fruit, and the second level is the technical means of keeping fresh after harvesting. Generally, the fresh-keeping technical measures of fruits are directly refrigerated after harvesting, or combined with preservative treatment and then refrigerated, or directly enter cold chain sales after preservative treatment. Wherein, fruit and vegetable (for example citrus fruit and green pepper) are the fruit and vegetable that eat very widely at present, but also be easy to rot phenomenon, be difficult for preservation. And this kind of fruits and vegetables eaten with skin also have higher safety requirements for p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 易正芳邵婷仇文卫刘明耀
Owner EAST CHINA NORMAL UNIV
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