Curcumin and D-tyrosine combined chitosan coating preservative and preparation method and application thereof

• Main Authors: FANG WEIMING, CHENG CHAO, CHEN BANGHUI, YIN YONGQI
• Format: Patent
• Language: Chinese; English
• Published: 28.02.2020
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a curcumin and D-tyrosine combined chitosan coating preservative and a preparation method and application thereof. The chitosan coating preservative is mainly prepared from 5-50 parts by weight of curcumin, 50-200 parts by weight of D-tyrosine, 100-500 parts by weight of lecithin, 50-200 parts by weight of cholesterol and 0.005-0.05 part by mole of chitosan. The coating preservative not only has bacteriostatic and antioxidant effects, but also has an anti-quorum-sensing effect, so that the shelf life of cold fresh fish slices is prolonged. 本发明公开了一种姜黄素和D-酪氨酸联用的壳聚糖涂膜保鲜剂及其制备方法和应用，所述壳聚糖涂膜保鲜剂其主要由5～50重量份姜黄素，50～200重量份D-酪氨酸，100～500重量份卵磷脂，50～200重量份胆固醇，0.005-0.05摩尔份的壳聚糖制成。本发明得到的涂膜保鲜剂不仅具有抑菌抗氧化作用，并且具有抗群体感应效果，从而延长冷鲜鱼片的货架期。