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1. 发明公开

EP2802216A4 A PROCESS OF FOOD PRESERVATION WITH HYDROGEN SULFIDE 无效
标题翻译： VERFAHREN ZUR KONSERVIERUNG VON LEBENSMITTELN MIT SCHWEFELWASSERSTOFF
公开(公告)号：EP2802216A4
公开(公告)日：2015-12-30
申请号：EP13736320
申请日：2013-01-07
申请人： TABIBZADEH SIAMAK
发明人： ZHANG HUA , WU JUN , TANG JUN , LIU YONGSHENG , WEI ZHAOJUN , LIU JIAN , WANG HUILI , HU LANYING , LUO JIANPING , WANG QIAN
IPC分类号： A21D2/16 , A23B9/18
CPC分类号： A23L3/3409 , A01N59/00 , A01N59/02 , A23B4/16 , A23B7/144 , A23B9/18 , A23V2002/00 , C02F1/50 , C02F1/70 , C02F2303/04 , Y02A50/358 , Y02W10/37
摘要： Food spoilage leads to food wastage, human morbidity and mortality. This food preservation takes advantage of use of Hydrogen Sulfide without or with Hydrogen or Helium into an environment where food is stored. The method delays food ripening, food spoilage, food decay and is safe, and preserves the natural characteristics of food, including color, flavor, aroma and texture. Hydrogen Sulfide treatment maintains higher activities of catalase, guaiacol peroxidase, ascorbate peroxidase, glutathione reductase and lower activities of lipoxygenase relative to un-treated controls. Hydrogen Sulfide also reduces malondialdehyde, Hydrogen peroxide, and superoxide anion to levels below those in control fruits during storage. Hydrogen and Helium are administered as gas and Hydrogen Sulfide is administered as a gas, liquid, or a Hydrogen Sulfide donor, within a closed environment or by providing Hydrogen Sulfide within the item. This also includes enhancement of innate endogenous Hydrogen Sulfide-Hydrogen production in the organisms including plants.
摘要翻译：食物腐败导致食物流失，人类发病率和死亡率。这种食物保存利用了不含氢或氦气的硫化氢进入储存食物的环境。该方法延缓食物成熟，食物腐烂，食物腐烂，安全，保持食物的自然特性，包括色素，风味，香气和质感。硫化氢处理维持较高的过氧化氢酶，愈创木酚过氧化物酶，抗坏血酸过氧化物酶，谷胱甘肽还原酶的活性和相对于未处理对照的脂氧合酶活性较低。硫化氢还可以在储存期间将丙二醛，过氧化氢和超氧化物阴离子降低至对照水果以下的水平。氢气和氦气作为气体施用，硫化氢作为气体，液体或硫化氢供体在封闭环境内或通过在物品内提供硫化氢来施用。这还包括增强包括植物在内的生物体内固有的内源性硫化氢 - 氢生成。

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