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    • 专利摘要:
    A method for displaying the carbon dioxide content of cut climacteric fruits or vegetables, which relates to the storage of fresh foods. According to the invention, fruits of Myrica rubra are pitted, whereby first ultrasonic for the extraction of acidic water and for alcohol precipitation and AB-8 resin are used for cleaning, to obtain a solution of natural pigment whose pH is adjusted to 5 to 6. A cotton fiber paper is dipped in the solution of natural pigment, taken out therefrom, and dried to obtain a cotton fiber paper with a attached layer of natural pigment. At the same time, the solution of natural pigment is mixed with a methyl cellulose and a glycerin, cast on a plate and dried to form the layer of natural pigment. The layer of natural pigment and the cotton fiber paper, to the surface of which the layer of natural pigment is adhered, are coated with a layer of LDPE film to complete a CO 2 indicator board. The CO 2 indicator card of the present invention is characterized by high safety and a simple manufacturing process and ensures that consumers can buy fresh and high-quality fruits and vegetables.
    公开号:CH712036B1
    申请号:CH00617/16
    申请日:2016-05-12
    公开日:2017-08-31
    发明作者:Zhang Min；Chen Huizhi；Chen Zhen；Si Xinchao；Gao Zhongxue
    申请人:Univ Jiangnan；Wuxi Delin Marine Equipment Co Ltd；Jiangnan Univ (Yangzhou) Food Biotechnology Inst；Tili Nutrition Catering Science & Tech Co Ltd；
    IPC主号:
    专利说明:

    Description Field of the Invention The present invention relates to a method of displaying the carbon dioxide content of cut climacteric fruit or vegetables, which relates to the storage of fresh food.
    Background Art [0002] Sliced fruits and vegetables are also known as sliced fruits and vegetables, semi-processed fruits and vegetables or easily processed fruits and vegetables, and are characterized by good freshness and well-preserved nutrients. Meaty fruits of climacteric fruit or vegetables undergo a dramatic increase in respiration rate during the period between growth adjustment and initiation of the aging process, with the amount of ethene (a fruit ripening hormone) formed inside the fruit also rising rapidly during or before the climacteric period. This is often associated with the freshness and maturation process of the fruits until they reach a digestible state. Even after a cutting process, a climacteric fruit or vegetables has a climacteric, which is why the freshness of the cut climacteric fruit or vegetables in some context with the concentrations of C02 and ethene in its packaging.
    As a packaging technique used in the foreign food industry in recent decades, the food packaging technique enables a positive intervention and assurance of quality and distribution security of goods by means of novel packaging materials, structures and shapes, which enable consumers to choose fresh and facilitated food storage, food storage and promises good market prospects. An indicator pack detects the quality, safety and other data of the packaged items during storage, especially by monitoring changes in the environment in the pack or the property of packaged items, which is of great importance to the safety and nutritional value of food. The indicator function of a package is most often realized by indicating a change in the data including temperature, gas, pH, certain volatiles, and microorganisms within the package, such change usually being indicated by an indicator built into the package becomes.
    [0004] A freshness status indicator based on CO 2 concentration has potential application in the packaging of cut climacteric fruits or vegetables. A state-of-the-art freshness-state display package mostly uses a pH colorant as an indicator, with indicator labels such as bromothymol blue, xylenol blue, bromocresol green, bromocresol purple, phenol red, methyl red, etc., being used as the standard dyeing solution for pH change. In addition, porphyrin-based compounds are also common optical gas-sensitive substances and are generally used in the production of gas sensors.
    Hu Yunfeng et al. (2014) developed a CO 2 quantity indicator, which consists of a solution of methyl red and bromothymol blue in the mass ratio of 3: 2 and with a mass fraction of 5% as an indicator of change in the CO 2 concentration within a food packaging, and in each case a clear color change in an environment with a C02 volume of 0.5%, 7%, 13%, 18%, 34%, 43%, 61%, 78%. On this basis, the above-mentioned team of authors (2014) produced a gelled indicator label for C02 by means of methylcellulose (with a mass fraction of 1.8%) and glycerin (with a mass fraction of 4%) as essential gelling agents. In an ink composition for checking carbon dioxide (Authorized Publication Number: CN 100 340 857 C), the color is determined depending on a pH indicator, an adhesive and a solution, the pH inducer comprising at least one of bromocresol green, methyl red, chlorinated phenol red, bromocresol purple, bromothymol blue, neutral red, phenol red, cresol red, a-naphtholphthalein, curcumin, metacresol purple, ethyl (2,4-dinitrophenyl) diacetate, thymol blue, p-xylenol blue and phenolphthalein. A color-changing indicator device (application number: CN 104 777 162 A, CN 204 575 542 U) has an indicator which can react with carbon dioxide, nitrogen or oxygen and, with increasing reaction time, has different colors, thus permitting a determination of the freshness of the product enable. In a food freshness indicator card for displaying the CCfe amount as a characterizing gas and an associated production method (Application No. CN 104 048 958 A), a polylactide film is used as the base sheet for the indicator card, and a composite indicator solution of bromothymol blue and methyl red is deposited on the base film and dried to complete an indicator card. Compared with the present invention, the above-mentioned CC 1 quantity indicators are low-security synthesized chemicals in which a large change in the amount of CO 2 is required for a visible color change and which are not cut in the case of cut fruits and vegetables necessarily apply. Despite the advantages such as With the wide color change range and marked color change in such conventional reactants, the pigment solution used for indicator labels has problems of possible food contamination due to insufficient safety in the manufacturing process and migration of the pigment solution.
    Natural pigments sensitized substances far exceed chemically synthesized PMS materials in terms of their safety and can thus find wide application in food packaging. In the
    The color development component of natural pigment-sensitized substances is usually anthocyanins, which also have different colors at different pH values or different redox systems. Wang Guilian et al. (2014) developed an indicator label for the indication of strawberry freshness, using a carrot pigment solution as a pH sensitizer and changing the color of the indicator label within the ripening and over-ripening phase of strawberries. In contrast to the present invention, this indicator label requires direct contact with strawberries, and despite the safety of the carrot pigment used as an indicator, its extraction and overall freshness condition labels (pH indicator, carrier, transparent base) continue to present certain safety risks. By contrast, the indicator label according to the invention uses a safe, natural pigment and does not require direct contact with cut fruit or vegetables, which provides for increased safety.
    [0007] In a production method for a natural pigment-based optical food odor sensor (Publication No.: CN 102 507 550 B), pigments are extracted from four raw materials, that is black rice, flowers of rhododendron simsii, peach blossoms and purple sweet potatoes, and adjusted to different pH values. Preconditioned values (4-10) each of which a pigment having a marked color change in a weakly acidic, neutral and weakly alkaline environmental condition is selected as a gas-sensitive substance, fixed on a substrate material and dried to obtain a matrix of optical sensors. Compared to the present invention, this optical sensor is used for odor detection for pork and other meat products, in spoiled meat products, the color of the color-sensitive material changes in alkaline development, while cut fruit or vegetables in the course of Verderbungsprozesses a different fish and meat products odor change experiences, so a change in alkaline development, so that the triggering a color reaction of the pigment thresholds are quite different.
    As described so far, existing CO 2 indicator labels are mostly chemically synthesized pH color reagents with low safety. On the other hand, in the present invention, as the indicator, a natural pigment is used which is extracted by ultrasonic technology to produce a two-layered indicator layer of pigmented cotton fiber paper and a gelled natural pigment layer and the natural pigment layer and the cotton fiber paper on the surface of which the layer is natural Pigments is adhered to a layer of LDPE film to complete a CO 2 indicator card, which can be used in a packaging bag and a packaging box for cut climacteric fruit or vegetables application. At or before the climacteric of the climacteric fruit or vegetable, the color of the CO 2 label changes from acid to purple, indicating a decrease in the freshness of the fruit or vegetable, while the color of the CO 2 indicator card deteriorates of the cut fruit or vegetable continues to change in acidic development, ie from red-violet to red, indicating that the fruit or vegetable is no longer enjoyable.
    DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a method for indicating the above drawbacks of indicating the carbon dioxide content of cut climacteric fruit or vegetables which enables detection of the freshness of the cut climacteric fruit or vegetable, wherein a color change of the indicator label in acidic development indicates a decrease in freshness.
    The method for displaying the carbon dioxide content of cut climacteric fruit or vegetables comprises the following steps: (1) Extraction of natural pigment: Stoning the fruit of Myrica rubra, mixing stoned fruit of Myrica rubra with water in the mass ratio of 1: 1, to a to obtain a uniformly mixed suspension, adding a HCl solution having a volume concentration of 0.3% to 0.4% as extractant whose volume is twice the volume of the uniform suspension, ultrasonication for 20 to 30 minutes with an ultrasonic power of 360 watts a break of 4s after a treatment time of 4s and at a temperature of 60 ° C to obtain a liquid crude extract of anthocyanins,
    Add pure ethanol in the obtained crude liquid extract of anthocyanins in the volume ratio of 1: 1, mixing and further sonication for 10 to 15 min with an ultrasonic power of 360 watts, a break of 4s after a treatment time of 4s and at a temperature of 60 ° C. ; Store for 2 hours in the dark at room temperature and collect the clear supernatant to obtain an anthocyanin solution
    Adsorption of the anthocyanane solution on AB-8 resin in the mass ratio of 40: 1, elution by means of ethanol with a pH of 3 and collecting the eluate; Removing the ethanol and partially the water by concentrating the eluate at a pressure of 10kPa and a temperature of 37 ° C to obtain a concentrated anthocyanin solution, called a natural pigment solution, having a volume of one fifth to one sixth (2) preparing a CO 2 -sensitive indicator solution for natural pigment: preconditioning the solution of natural pigment obtained from step (1) by means of a NaOH solution having a concentration of 0.2 mol / L up to a pH of 5 to 6, dipping a cotton fiber paper into the pH preconditioned solution of natural pigment, removing and drying the paper for 10 hours at room temperature to obtain a cotton fiber paper having a layer of natural pigment adhered thereto the pH preconditioned solution of natural Pigmen ts with a 2.0% to 2.5% by volume methylcellulose and a 3.0% to 3.5% by volume glycerin, pad and dry for 24 hours at room temperature to form a layer of natural pigment ; Coating the layer of natural pigment and cotton fiber paper with the layer of natural pigment adhered to the surface thereof with a layer of LDPE film to complete a CO 2 indicator card; (3) checking: adhering the CO 2 indicator card prepared from step (2) an inside of a packaging sack or packaging box for a cut climacteric fruit or vegetable, without coming into direct contact with the fruit or vegetable, and determining the freshness of the cut fruit or vegetable by the color change of the CO 2 indicator card by increasing the CO 2 concentration in the Climacterium, wherein the range of change in CO 2 concentration that causes a color change on the indicator card is between 0% and 5%.
    At or before the climacteric of the climacteric fruit or vegetables, the color of the C02-in-dikatorkarte changes in acidic development, ie from violet to red violet, indicating a decrease in the freshness of the fruit or vegetables, while the color of the C02 indicator card is further changed to acidic development upon spoiling the cut fruit or vegetable, from red violet to red, indicating that the fruit or vegetable no longer has any flavor value.
    Advantages of the invention: The present invention provides a process for the efficient extraction of natural pigment, in which ultrasound is used for the extraction of acidic water and for alcohol precipitation and a CO 2 indicator card is produced to detect the freshness of cut cut climacteric fruit or vegetables, wherein the color change initiating range of CO 2 concentration is between 0% and 5% and the indicator is a self-made natural high-security pigment. It is concretely provided that a two-layer indicator layer of a cotton fiber paper, is adhered to the surface of pigment, and coated from a gelled layer of natural pigment with a layer of good air-permeable LDPE film and then adhered to the inside of a package without being in direct contact to get with the cut fruit or vegetables.
    The vegetables may be a green leafy vegetable.
    Specific Embodiments Embodiment 1: Method for Displaying the Carbon Dioxide Content of Cut (Climacteric) Broccolis
    Stoning the fruit of Myrica rubra, mixing stoned fruit of Myrica rubra with water in the mass ratio of 1: 1 to obtain a uniformly mixed suspension, adding an HCl solution having a volume concentration of 0.4% as extractant, the volume of which is twice the volume of uniformly mixed suspension corresponds to ultrasound treatment for 30 minutes with an ultrasonic power of 360 watts, a pause of 4 seconds after a treatment time of 4 seconds and at a temperature of 60 ° C. to obtain a liquid crude extract of an-thocyanines.
    Adding pure ethanol to the obtained crude liquid extract of anthocyanins in the volume ratio of 1: 1, mixing and further sonicating for 15 minutes with an ultrasonic power of 360 watts, a break of 4 seconds after a treatment time of 4 seconds and at a temperature of 60 ° C; Store for 2 hours in the dark at room temperature and collect the clear supernatant to obtain an anthocyanin solution
    Adsorption of the anthocyanin solution on AB-8 resin in the mass ratio of 40: 1, elution by means of ethanol with a pH of 3 and collecting the eluate; Removing the ethanol and partially the water by concentrating the eluate at a pressure of 10kPa and a temperature of 37 ° C to obtain a concentrated anthocyanin solution, called a natural pigment solution, having a volume which is one fifth of the volume compared to before concentrating,
    Preconditioning of the solution of natural pigment obtained from step (1) by means of a NaOH solution with a concentration of 0.2 mol / L to a pH of 6, dipping a cotton fiber paper into the solution of natural pigment preconditioned with respect to the pH value , Removing and drying the paper for 10 hours at room temperature to obtain a cotton fiber paper with a layer of natural pigment adhered thereto, mixing the pH preconditioned solution of natural pigment with a 2.0% by volume methyl cellulose and a glycerine with a volume fraction of 3.5%, pad-cast and dry for 24 hours at room temperature to form the layer of natural pigment; Enveloping the layer of natural pigment and cotton fiber
    权利要求:
    Claims (3)
    [1]
    paper with a layer of natural pigment attached to its surface with a layer of LDPE film to complete a CO 2 indicator card. The CO 2 indicator card is glued inside a transparent box for freshly cut broccoli without coming into direct contact with it. In the case of a purple C02 indicator card, it can be assumed that the freshly cut broccoli is still fresh, whereas in the case of a red-purple C02 indicator card it indicates that the freshly cut broccoli reaches the climacteric peak, the range of C02 concentration in a package with freshly sliced broccoli of between 300-400% and a spoilage process already in progress, while a red CO 2 indicator card indicates that the freshly sliced broccoli is already spoiled. Exemplary Embodiment 2: Method for Displaying the Carbon Dioxide Content of Cut (Climacteric) Mango: Stoning the Fruits of Myrica rubra, Mixing Stoned Fruits of Myrica rubra with Water in a Mass Ratio of 1: 1 to Obtain a Uniformly Mixed Suspension, Adding One HCI solution with a volume concentration of 0.3% as extractant, whose volume is twice the volume of the uniformly mixed suspension, sonication for 25 minutes with an ultrasonic power of 360 watts, a break of 4 seconds after a treatment time of 4 seconds and at a temperature of 60 ° C to obtain a crude liquid extract of an-thocyanines, adding pure ethanol into the obtained crude liquid extract of anthocyanins in the volume ratio of 1: 1, mixing and further ultrasonic treatment for 12 minutes with an ultrasonic power of 360 watts, a break of 4s after a treatment time of 4s and at a temperature of 60 ° C; Storage for 2 hours in the dark at room temperature and collection of the clear supernatant to obtain an anthocyanin solution, adsorption of the anthocyanin solution on AB-8 resin in the mass ratio of 40: 1, elution by means of ethanol with a pH of 3 and collecting the eluate; Removing the ethanol and partly the water by concentrating the eluate at a pressure of 10kPa and a temperature of 37 ° C to obtain a concentrated anthocyanin solution, called a natural pigment solution, having a volume which is one-sixth of the volume as compared to prior to concentrating, preconditioning the solution of natural pigment obtained from step (1) by means of a NaOH solution having a concentration of 0.2 mol / L to a pH of 5, dipping a cotton fiber paper in terms of pH -Were-tes preconditioned solution of natural pigment, removing and drying the paper for 10 h at room temperature to obtain a cotton fiber paper with a adherent layer of natural pigment, mixing the pH preconditioned solution of natural pigment with a methyl cellulose with a volume fraction of 2.5% and a glycerin with a volume 3.25%, pad-cast and dry for 24 h at room temperature to form the layer of natural pigment; Enveloping the film of natural pigment and cotton fiber paper, to the surface of which the layer of natural pigment is adhered, with a layer of LDPE film to complete a C02 inner card. The CO 2 indicator card is adhered within a transparent box for cut mango without coming into direct contact with it. In the case of a purple C02 indicator card, the cut mango is still fresh, with a red-purple C02 indicator showing that the cut mango reaches the climacteric peak, the volume content of the C02 concentration being 300g cut Mango is between 3.0% and 3.5% and a spoilage process has already begun, while a red C02 indicator card means that the cut mango is already spoiled. claims
    1. A method for displaying the carbon dioxide content of cut climacteric fruit or vegetables, characterized by the following steps: 1) Extraction of natural pigment: Stoning the fruit of Myrica rubra, mixing stoned fruit of Myrica rubra with water in the mass ratio of 1: 1, to a uniformly mixed To obtain suspension, adding a HCl solution having a concentration of 0.3 to 0.4 mass% as extracting agent, whose volume is twice the volume of the uniformly mixed suspension, ultrasonic treatment for 20 to 30 min with an ultrasonic power of 360 watts, a Pause 4s after 4s treatment time and 60 ° C temperature to obtain a liquid crude extract of anthocyanins, add pure ethanol to the obtained crude liquid extract of anthocyanins in the volume ratio of 1: 1, mix and sonicate for 10 to 15 min with a UI 360 watts of sound power, 4s pause after 4s treatment time and 60o C temperature; Storage for 2 hours in the dark at room temperature and collection of the clear supernatant to obtain an anthocyanin solution, adsorption of the anthocyanin solution on AB-8 resin in the mass ratio of 40: 1, elution by means of ethanol with a pH of 3 and collecting the eluate; Removing the ethanol and partially the water by concentrating the eluate at a pressure of 10kPa and a temperature of 37 ° C to obtain a concentrated anthocyanin solution, called a natural pigment solution, having a volume of one fifth to one sixth 2) Preparation of a CCV-sensitive indicator solution for natural pigment: preconditioning of the solution of natural pigment obtained from step 1) by means of a NaOH solution with a concentration of 0.2 mol / l up to a pH Value of 5 to 6, dipping a cotton fiber paper into the pH preconditioned solution of natural pigment, removing and drying the paper for 10 hours at room temperature to obtain a cotton fiber paper having a layer of natural pigment adhered thereto; Value preconditioned solution natural Pi containing 2.0% to 2.5% by volume of a methylcellulose and 3.0% to 3.5% by volume of a glycerine, plate-cast and dry for 24 hours at room temperature to form a layer of natural pigment ; Wrapping the layer of natural pigment and cotton fiber paper, to the surface of which the layer of natural pigment is adhered, with a layer of LDPE film to complete a CO 2 indicator card; 3) testing: adhering the CO 2 indicator card made of step 2) to a Inner side of a packaging sack or packaging box for the cut climacteric fruit or vegetable, without coming into direct contact with the fruit or vegetable, and determining the freshness of the cut fruit or vegetable on the basis of the change in color of the CO2 caused by the increase in C02 concentration in the climacteric An indicator card, wherein the range of change of the CO 2 concentration which causes a color change on the indicator card is between 0% and 5%.
    [2]
    A method of displaying the carbon dioxide content of cut climacteric fruit or vegetables according to claim 1, characterized in that the color of the CO 2 indicator card changes from purple to reddish violet at or before the climacteric of the climacteric fruit or vegetable, from violet to reddish violet Decrease in the freshness of the fruit or vegetables indicates, while the color of the C02-indicator card in spoiling the cut fruit or vegetables continues to change in acidic development, from red violet to red, indicating that the fruit or vegetables no longer has a gourmet value.
    [3]
    A method of displaying the carbon dioxide content of the cut climacteric fruit or vegetable according to claim 2, characterized in that the vegetable is a green leafy vegetable.
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    CN105588834B|2018-01-23|
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    法律状态:
    2017-09-15| PCAR| Change of the address of the representative|Free format text: NEW ADDRESS: OBERMATTWEG 12, 6052 HERGISWIL NW (CH) |
    2019-12-30| PL| Patent ceased|
    优先权:
    申请号 | 申请日 | 专利标题
    CN201610010370.2A|CN105588834B|2016-01-08|2016-01-08|A kind of method of the carbon dioxide intelligent display of climacteric type fresh-cut fruit and vegetable|
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