Research On Process Of Phytic Acid Extraction And Effect Of Preservation Of Fresh-cut Apple

Phytic acid is a kind of natural preservative, it not only safety, and have a strongly resistance to Browning, but also have medical effect, so it may have extremely research value if take phytic acid as preservative to applied to fresh fruits and vegetables. Phytic acid extraction process and its application of fresh cut apples as preservation were researched:Firstly, Phytic acid extraction process was researched: Based on the single factor experiment, experiments were arranged by Response Surface Methodology, take the extraction of phytic acid as response value, take ratio of solvent to material, HCl concentration, time, temperature as index, use design-expert to analyze the results of the experiment, Finally, the Best extraction parameter is: The ratio of solvent to material is 9:1, the HCl concentration is 2.0%, the extraction time is 4h and the best extraction temperature is 37℃, right now, the extraction efficiency of phytic acid is 1.816%. Lastly, Some experiments have been done to check the results, detect the indexes of product, determination the purity of phytic acid. All the indexes of product are meet the requirements and the purity of phytic acid is 52.33%.Secondly, phytic acid which extracted was applied in fresh-cut apples and its preservation effect was researched: Five different concentrations of phytic acid (0.2%, 0.4%, 0.6%, 0.8% and 1.0%) were selected to soak fresh-cut apples slices, take PPO, MDA,TSS, firmness ,Sensory quality as the index which measuring one time in every two days. Finally, Results show that the different 5 concentration of phytic acid are have certain effect to the index, 0.6% is the best concentration to inhibit PPO, 0.8% and 0.6% is the best concentration to inhibit MDA, 0.8% is the best concentration to inhibit the fall of TSS, 1.0% of phytic acid can maintain the best firmness, 0.8% and 1.0% of phytic acid can maintain the best sensory quality and the color is not changed when storage 7 days. To sum up, 0.8% PA is the best single natural preservative.In order to achieve a more comprehensive preservation effect and use additive usage as low as possible. Compound preservations which mixed by PA, AA, CA and CaCl2 were researched: Experiments were arranged by Uniform design, fresh-cut apple were soaked by 7 different composite preservatives. After text the value of the indexes in every two days, analysis the result on uniform design V3.00, the best preservative combination was got: 0.35%PA+1.00%AA+0.1%CA+0.35% CaCl2. After treated by the best preservative combination, the fresh-cut apple won't Brown when storage 9 days and also the apple have good fragrance and organization state. Phytic acid extraction process was researched in the studies, PA which have medical effect were first applied on the preservation of fresh-cut apple, PA and a composite preservative which have strong preserve effect on fresh-cut apple were researched, and they may give some references to the commercialization of fresh-cut fruits and vegetables.