CN108835511A - A kind of fruits and vegetables coloring modifying agent - Google Patents
A kind of fruits and vegetables coloring modifying agent Download PDFInfo
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- CN108835511A CN108835511A CN201810561790.9A CN201810561790A CN108835511A CN 108835511 A CN108835511 A CN 108835511A CN 201810561790 A CN201810561790 A CN 201810561790A CN 108835511 A CN108835511 A CN 108835511A
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- fruits
- vegetables
- modifying agent
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- algal polysaccharide
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 85
- 238000004040 coloring Methods 0.000 title claims abstract description 55
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 75
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- 150000004676 glycans Chemical class 0.000 claims abstract description 43
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 43
- 239000005017 polysaccharide Substances 0.000 claims abstract description 43
- 229910002651 NO3 Inorganic materials 0.000 claims abstract description 24
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 24
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 19
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 19
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 19
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- YZDZYSPAJSPJQJ-UHFFFAOYSA-N samarium(3+);trinitrate Chemical compound [Sm+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O YZDZYSPAJSPJQJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000000295 complement effect Effects 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 239000011575 calcium Substances 0.000 claims description 3
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 10
- 230000007613 environmental effect Effects 0.000 abstract description 5
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 12
- 238000000034 method Methods 0.000 description 7
- 239000003086 colorant Substances 0.000 description 6
- 230000012010 growth Effects 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 5
- 229930003268 Vitamin C Natural products 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 5
- 239000010452 phosphate Substances 0.000 description 5
- 235000019154 vitamin C Nutrition 0.000 description 5
- 239000011718 vitamin C Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- -1 compound sodium nitrophenolate Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- JLIDBLDQVAYHNE-YKALOCIXSA-N (+)-Abscisic acid Chemical compound OC(=O)/C=C(/C)\C=C\[C@@]1(O)C(C)=CC(=O)CC1(C)C JLIDBLDQVAYHNE-YKALOCIXSA-N 0.000 description 2
- OORIKNJWZHTXDC-UHFFFAOYSA-N CCCC(CC)C(CC)(C(=O)OCC)N Chemical compound CCCC(CC)C(CC)(C(=O)OCC)N OORIKNJWZHTXDC-UHFFFAOYSA-N 0.000 description 2
- 229910052772 Samarium Inorganic materials 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 239000012496 blank sample Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000010152 pollination Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- RMOGWMIKYWRTKW-UONOGXRCSA-N (S,S)-paclobutrazol Chemical compound C([C@@H]([C@@H](O)C(C)(C)C)N1N=CN=C1)C1=CC=C(Cl)C=C1 RMOGWMIKYWRTKW-UONOGXRCSA-N 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- NOQGZXFMHARMLW-UHFFFAOYSA-N Daminozide Chemical compound CN(C)NC(=O)CCC(O)=O NOQGZXFMHARMLW-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- XPPALVZZCMPTIV-ARJAWSKDSA-N Jasmine lactone Chemical compound CC\C=C/CC1CCCC(=O)O1 XPPALVZZCMPTIV-ARJAWSKDSA-N 0.000 description 1
- XPPALVZZCMPTIV-UHFFFAOYSA-N Jasmine lactone Natural products CCC=CCC1CCCC(=O)O1 XPPALVZZCMPTIV-UHFFFAOYSA-N 0.000 description 1
- 239000005985 Paclobutrazol Substances 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- FCRACOPGPMPSHN-UHFFFAOYSA-N desoxyabscisic acid Natural products OC(=O)C=C(C)C=CC1C(C)=CC(=O)CC1(C)C FCRACOPGPMPSHN-UHFFFAOYSA-N 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000029553 photosynthesis Effects 0.000 description 1
- 238000010672 photosynthesis Methods 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 229920000137 polyphosphoric acid Polymers 0.000 description 1
- 230000037452 priming Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of fruits and vegetables to colour modifying agent, and preparing raw material includes：Ascorbylpolyphosphate, algal polysaccharide, samaric nitrate, calcium phosphate, acetic acid, water；Preparation method includes：Samaric nitrate plus water are configured to samarium nitrate solution；It weighs algal polysaccharide to pour into container, adds water ultrasonic disperse, be transferred in constant temperature water box and carry out water bath processing, then samarium nitrate solution is added dropwise, bath temperature is improved into reaction 2h~4h after being added dropwise to complete, products therefrom is filtered, washed, is dried, and samarium-algal polysaccharide complex is obtained；Uniform stirring will be added to the water in ascorbylpolyphosphate, add samarium-algal polysaccharide complex uniform stirring, added calcium phosphate and acetic acid uniform stirring then to get to fruits and vegetables and colour modifying agent.Fruits and vegetables coloring modifying agent of the present invention goes back safety and environmental protection, nontoxic economy while improving fruit appearance.
Description
Technical field
The present invention relates to the technical field of cultivation of fruit tree, vegetables, and in particular to a kind of fruits and vegetables coloring modifying agent.
Background technique
Color is the important commodity index of one of colour pattern fruits and vegetables.Fruits and vegetables coloring, general light, temperature, water and mineral
The factors such as element influence.To improve colour pattern fruits and vegetables color, it can be taken generally on cultivation management and improve fruits and vegetables ontology by light path
Degree, enhancing photosynthesis, the rational application of fertilizer, fruit and vegetable surfaces spray insecticide, reasonable water supply, priming leaf, turn fruit, bagging, protect fruit tree
The measures such as shallow-layer root system.
With the continuous development of market economy, the superiority and inferiority of agricultural product appearance attribute often its market orientation of direct relation and
Commodity price.In order to improve the coloring of the appearance attribute of fruit and vegetable food, many markets and researcher for raising fruit and vegetable food
Degree has carried out correlative study and test.
The method for improving fruits and vegetables coloring degree at present mainly has：(1) spraying plant growth regulator, such as：Diethyl aminoethyl hexanoate
(DA-6), chloropyuril, compound sodium nitrophenolate, alar-85, 'Inshuzhi ', paclobutrazol；(2) spraying is with anthocyanidin coloring liquid as main component；
(3) gas regulator；(4) antistaling agent etc..However the concern of the food-safe problem of people in recent years, so that being coloured to fruits and vegetables
The use of agent is very careful.
Chinese patent CN201610130583.9 discloses a kind of novel U.S. fruit maturing agent of coloring increasing sugar, its formula is such as
Under (by weight)：Potassium dihydrogen phosphate 10%；Anthocyanidin 15%；Jasmine lactone 15%；Jasmonic 15%；Diethyl aminoethyl hexanoate 15%；Chelating
Titanium 15%；Abscisic acid 15%.Substitute artificial pollination and spontaneous pollination.But the plant that the patent formulation still uses ratio not low
Object growth regulator inevitably still has food-safety problem as one of raw material.
Chinese patent CN201511031561.9 disclose it is a kind of using edible pigment to fruit or vegetable type food carry out coloring and
The method of fixation, includes the following steps：(1) coloring solution preparation step；(2) tinting steps；(3) the preparation step of fixation solution
Suddenly；(4) fixation step.But the patent carries out coloring treatment to fruits and vegetables using pigment, only changes the exterior appearance of fruits and vegetables,
Mouthfeel, the nutrition of fruits and vegetables are not changed, more serious thing can generate adverse effect to human health.
Therefore, in view of the above-mentioned problems, needing to provide a kind of fruit vegetable coloring modifying agent, improving the same of fruit appearance
When, go back safety and environmental protection, nontoxic economy.
Summary of the invention
The present invention is in view of the above-mentioned problems, provide a kind of fruits and vegetables coloring modifying agent.
The present invention solve the above problems used by technical solution be：A kind of fruits and vegetables coloring modifying agent, prepares fruits and vegetables coloring
The raw material and its mass percent of modifying agent include：Ascorbylpolyphosphate 1%~3%, algal polysaccharide 0.8%~
2.5%, samaric nitrate 0.1%~0.2%, calcium phosphate 0.5%~0.8%, acetic acid 1%~2.5%, water complement to 100%；Fruit
Vegetable colours the preparation method of modifying agent, includes the following steps：
The samaric nitrate of the mass percent is added water to be configured to samarium nitrate solution by step A1；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, and 20 times of algal polysaccharide quality of addition~
30 times of water, through ultrasonic disperse 1min~3min, be transferred in constant temperature water box temperature be 35 DEG C~45 DEG C under conditions of into
Then the samarium nitrate solution that step A1 is obtained is added dropwise in row water bath processing, improve bath temperature to 65 DEG C after being added dropwise to complete
~75 DEG C, 2h~4h is reacted, products therefrom is filtered, washed, is dried, and samarium-algal polysaccharide complex is obtained；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 20min~40min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 30min
~60min, then adds the calcium phosphate and acetic acid of the mass percent, and uniform stirring 40min~80min is to get arriving institute
State fruits and vegetables coloring modifying agent.
Fruits and vegetables coloring modifying agent of the present invention can effectively facilitate fruits and vegetables coloring, and source environmental protection, high-efficiency and economic；Wherein, it adopts
It is coordinated algal polysaccharide with samarium ion in samaric nitrate, not only there is stimulation facilitation to fruits and vegetables growth to a certain extent, also mention
The high colorability to fruits and vegetables；Using ascorbylpolyphosphate, calcium phosphate, further phosphorus, calcium supplemented with fruits and vegetables are micro-
Secondary element facilitates fruits and vegetables coloring.
Further, prepare fruits and vegetables coloring modifying agent raw material and its mass percent include：Ascorbic acid polyphosphoric acids
Ester 2.5%, algal polysaccharide 1%, samaric nitrate 0.15%, calcium phosphate 0.65%, acetic acid 2%, water complement to 100%.
Further, the water content of ascorbylpolyphosphate is：3%~4%.
Further, the mass fraction of acetic acid is 36%~38%.
Further, in step A1, the concentration of samarium nitrate solution is：0.1mol/L~0.3mol/L.
Further, in step A2, the temperature of ultrasonic disperse is 30 DEG C~35 DEG C.
Further, in step A2, the time of water bath processing is 20min~30min.
Further, in step A2, the rate being added dropwise is 30 drops/minute~60 drops/minute.
Further, in step A2, dry temperature is 65 DEG C~80 DEG C.
It is an advantage of the invention that：
1. fruits and vegetables coloring modifying agent of the present invention can effectively facilitate fruits and vegetables coloring, and source environmental protection, high-efficiency and economic；Wherein,
Algal polysaccharide is coordinated using samarium ion in samaric nitrate, not only there is stimulation facilitation to fruits and vegetables growth to a certain extent, also
Improve the colorability to fruits and vegetables；Using ascorbylpolyphosphate, calcium phosphate, phosphorus, the calcium of fruits and vegetables are further supplemented
Microelement facilitates fruits and vegetables coloring；
2. fruits and vegetables coloring modifying agent of the present invention significant, preparation process Environmental Safety to fruits and vegetables coloring effect, and preparation method
It is easy, easily operated, it is suitble to scale volume production.
Specific embodiment
The embodiment of the present invention is described in detail below, but the present invention can be defined by the claims and cover
Multitude of different ways implement.
Embodiment 1
A kind of fruits and vegetables coloring modifying agent, the raw material and its mass percent for preparing fruits and vegetables coloring modifying agent include：Vitamin C
Sour condensed phosphate 1%, algal polysaccharide 0.8%, samaric nitrate 0.1%, calcium phosphate 0.5%, acetic acid 1%, water complement to 100%；
Wherein, the water content of ascorbylpolyphosphate is：3%；The mass fraction of acetic acid is 36%.
The preparation method of above-mentioned fruits and vegetables coloring modifying agent, includes the following steps：
Step A1, adds water to be configured to concentration the samaric nitrate of the mass percent to be：The samaric nitrate of 0.1mol/L is molten
Liquid；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 20 times of algal polysaccharide quality
Water, through ultrasonic disperse 1min under the conditions of 30 DEG C of temperature, be transferred in constant temperature water box temperature be 35 DEG C under conditions of into
Row water bath processing 20min, is then added dropwise the samarium nitrate solution that step A1 is obtained with 30 drops/minute rate, is added dropwise to complete
Bath temperature is improved to 65 DEG C afterwards, reacts 2h, products therefrom is filtered, washed, is dried, and the cooperation of samarium-algal polysaccharide is obtained
Object；Wherein, dry temperature is 65 DEG C；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 20min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 30min, then again
The calcium phosphate and acetic acid of the mass percent is added, uniform stirring 40min colours modifying agent to get to the fruits and vegetables.
Fruits and vegetables made from the present embodiment coloring modifying agent method of administration be：Fruits and vegetables growth period 3 times, every minor tick 10 days.
Embodiment 2
A kind of fruits and vegetables coloring modifying agent, the raw material and its mass percent for preparing fruits and vegetables coloring modifying agent include：Vitamin C
Sour condensed phosphate 3%, algal polysaccharide 2.5%, samaric nitrate 0.2%, calcium phosphate 0.8%, acetic acid 2.5%, water complement to
100%；Wherein, the water content of ascorbylpolyphosphate is 4%；The mass fraction of acetic acid is 38%.
The preparation method of above-mentioned fruits and vegetables coloring modifying agent, includes the following steps：
The samaric nitrate of the mass percent is added water to be configured to the samarium nitrate solution that concentration is 0.3mol/L by step A1；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 30 times of algal polysaccharide quality
Water, through ultrasonic disperse 3min under the conditions of 35 DEG C of temperature, be transferred in constant temperature water box temperature be 45 DEG C under conditions of into
Row water bath processing 30min, is then added dropwise the samarium nitrate solution that step A1 is obtained with 60 drops/minute rate, is added dropwise to complete
Bath temperature is improved to 75 DEG C afterwards, reacts 4h, products therefrom is filtered, washed, is dried, and the cooperation of samarium-algal polysaccharide is obtained
Object；Wherein, dry temperature is 80 DEG C；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 40min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 60min, then again
The calcium phosphate and acetic acid of the mass percent is added, uniform stirring 80min colours modifying agent to get to the fruits and vegetables.
Fruits and vegetables made from the present embodiment coloring modifying agent method of administration be：Fruits and vegetables growth period 5 times, every minor tick 7 days.
Embodiment 3
A kind of fruits and vegetables coloring modifying agent, the raw material and its mass percent for preparing fruits and vegetables coloring modifying agent include：Vitamin C
Sour condensed phosphate 2%, algal polysaccharide 1.6%, samaric nitrate 0.15%, calcium phosphate 0.65%, acetic acid 1.8%, water complement to
100%；Wherein, the water content of ascorbylpolyphosphate is：3.5%；The mass fraction of acetic acid is 37%.
The preparation method of above-mentioned fruits and vegetables coloring modifying agent, includes the following steps：
Step A1, adds water to be configured to concentration the samaric nitrate of the mass percent to be：The samaric nitrate of 0.2mol/L is molten
Liquid；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 25 times of algal polysaccharide quality
Water, through ultrasonic disperse 2min under the conditions of 33 DEG C of temperature, be transferred in constant temperature water box temperature be 40 DEG C under conditions of into
Row water bath processing 25min, is then added dropwise the samarium nitrate solution that step A1 is obtained with 45 drops/minute rate, is added dropwise to complete
Bath temperature is improved to 70 DEG C afterwards, reacts 3h, products therefrom is filtered, washed, is dried, and the cooperation of samarium-algal polysaccharide is obtained
Object；Wherein, dry temperature is 72 DEG C；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 30min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 45min, then again
The calcium phosphate and acetic acid of the mass percent is added, uniform stirring 60min colours modifying agent to get to the fruits and vegetables.
Fruits and vegetables made from the present embodiment coloring modifying agent method of administration be：Fruits and vegetables growth period 4 times, every minor tick 8 days.
Embodiment 4
A kind of fruits and vegetables coloring modifying agent, the raw material and its mass percent for preparing fruits and vegetables coloring modifying agent include：Vitamin C
Sour condensed phosphate 2.5%, algal polysaccharide 1%, samaric nitrate 0.15%, calcium phosphate 0.65%, acetic acid 2%, water complement to
100%；Wherein, the water content of ascorbylpolyphosphate is：3.2%；The mass fraction of acetic acid is 37%.
The preparation method of above-mentioned fruits and vegetables coloring modifying agent, includes the following steps：
Step A1, adds water to be configured to concentration the samaric nitrate of the mass percent to be：The samaric nitrate of 0.25mol/L is molten
Liquid；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 22 times of algal polysaccharide quality
Water is transferred in constant temperature water box under conditions of temperature is 42 DEG C through ultrasonic disperse 1.5min under the conditions of 32 DEG C of temperature
Water bath processing 28min is carried out, the samarium nitrate solution that step A1 is obtained then is added dropwise with 40 drops/minute rate, is dripped
Bath temperature is improved to 72 DEG C after, reacts 3.5h, products therefrom is filtered, washed, is dried, and samarium-algal polysaccharide is obtained
Complex；Wherein, dry temperature is 70 DEG C；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 25min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 50min, then again
The calcium phosphate and acetic acid of the mass percent is added, uniform stirring 70min colours modifying agent to get to the fruits and vegetables.
Fruits and vegetables made from the present embodiment coloring modifying agent method of administration be：Fruits and vegetables growth period 4 times, every minor tick 9 days.
Embodiment 5
A kind of fruits and vegetables coloring modifying agent, the raw material and its mass percent for preparing fruits and vegetables coloring modifying agent include：Vitamin C
Sour condensed phosphate 1.2%, algal polysaccharide 1.2%, samaric nitrate 0.12%, calcium phosphate 0.55%, acetic acid 1.2%, water complement to
100%；Wherein, the water content of ascorbylpolyphosphate is：3%；The mass fraction of acetic acid is 36%.
The preparation method of above-mentioned fruits and vegetables coloring modifying agent, includes the following steps：
The samaric nitrate of the mass percent is added water to be configured to the samaric nitrate that concentration is 0.12mol/L molten by step A1
Liquid；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 20 times of algal polysaccharide quality
Water, through ultrasonic disperse 3min under the conditions of 32 DEG C of temperature, be transferred in constant temperature water box temperature be 45 DEG C under conditions of into
Then row water bath processing 22min is added dropwise the samarium nitrate solution that step A1 is obtained with 35 drops/minute biology rate, drips
Bath temperature is improved to 75 DEG C after, reacts 3.5h, products therefrom is filtered, washed, is dried, and samarium-algal polysaccharide is obtained
Complex；Wherein, dry temperature is 75 DEG C；
The water of the mass percent will be added in step A3 in the ascorbylpolyphosphate of the mass percent
In, uniform stirring 35min adds samarium-algal polysaccharide complex that step A2 is obtained, uniform stirring 60min, then again
The calcium phosphate and acetic acid of the mass percent is added, uniform stirring 60min colours modifying agent to get to the fruits and vegetables.
Experimental example 1
The tinctorial property of the fruits and vegetables coloring modifying agent of Examples 1 to 5 preparation is tested, test result such as 1 institute of table
Show.
The fruits and vegetables coloring modifying agent of Examples 1 to 5 preparation was applied in the apple development phase, every kind of fruits and vegetables coloring improvement
Apple is applied in agent 4 times, every minor tick 8 days, does not apply the apple of fruits and vegetables coloring modifying agent as blank sample, test is each
The single fruit weight of sample, hardness, the data of titratable acid, soluble solid, and record on the regular payroll.
The tinctorial property test result of the fruits and vegetables coloring modifying agent of 1 Examples 1 to 5 of table preparation
The result shows that：The single fruit weight that fruits and vegetables made from Examples 1 to 5 colour modifying agent is 278.2g~283.5g, hardness
It is 9.0~9.4, titratable acid is 0.30%~0.32%, and soluble solid is 12.2g/100g~12.6g/100g,
Coloring etc. properties compare do not apply fruits and vegetables coloring modifying agent blank sample have a distinct increment.
These are only the preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.All within the spirits and principles of the present invention, it is made it is any modification,
Equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of fruits and vegetables colour modifying agent, which is characterized in that prepare the raw material and its quality percentage of the fruits and vegetables coloring modifying agent
Number includes：Ascorbylpolyphosphate 1%~3%, algal polysaccharide 0.8%~2.5%, samaric nitrate 0.1%~0.2%, phosphorus
Sour calcium 0.5%~0.8%, acetic acid 1%~2.5%, water complement to 100%；The preparation method of the fruits and vegetables coloring modifying agent, packet
Include following steps：
The samaric nitrate of the mass percent is added water to be configured to samarium nitrate solution by step A1；
Step A2, the algal polysaccharide for weighing the mass percent pour into container, are added 20 times~30 times of algal polysaccharide quality
Water, through ultrasonic disperse 1min~3min, be transferred in constant temperature water box temperature be 35 DEG C~45 DEG C under conditions of carry out water
Bath processing, is then added dropwise the samarium nitrate solution that step A1 is obtained, improves bath temperature to 65 DEG C~75 after being added dropwise to complete
DEG C, 2h~4h is reacted, products therefrom is filtered, washed, is dried, and samarium-algal polysaccharide complex is obtained；
Step A3 will be added in the water of the mass percent, in the ascorbylpolyphosphate of the mass percent
Even stirring 20min~40min, adds samarium-algal polysaccharide complex that step A2 is obtained, and uniform stirring 30min~
Then 60min adds the calcium phosphate and acetic acid of the mass percent, uniform stirring 40min~80min is to get described in
Fruits and vegetables colour modifying agent.
2. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that prepare the original of the fruits and vegetables coloring modifying agent
Material and its mass percent include：Ascorbylpolyphosphate 2.5%, algal polysaccharide 1%, samaric nitrate 0.15%, calcium phosphate
0.65%, acetic acid 2%, water complement to 100%.
3. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that the ascorbylpolyphosphate contains
Water is：3%~4%.
4. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that the mass fraction of the acetic acid is 36%~
38%.
5. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that in step A1, the samarium nitrate solution
Concentration is：0.1mol/L~0.3mol/L.
6. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that in step A2, the temperature of the ultrasonic disperse
Degree is 30 DEG C~35 DEG C.
7. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that in step A2, the water bath processing when
Between be 20min~30min.
8. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that in step A2, the speed being added dropwise
Rate is 30 drops/minute~60 drops/minute.
9. fruits and vegetables according to claim 1 colour modifying agent, which is characterized in that in step A2, the temperature of the drying is
65 DEG C~80 DEG C.
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Cited By (1)
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| CN116114706A (en) * | 2022-11-30 | 2023-05-16 | 华中农业大学 | Application of samarium nitrate in alleviating high temperature stress in rice |
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