苹果汁中棒曲霉素控制技术研究进展  

A Review on the Control of Patulin in Apple Juice

作　　者：张小平[1] 李元瑞[1] 师俊玲[1] 岳田利[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中国农业科学》2004年第11期1672-1676,共5页Scientia Agricultura Sinica

基　　金：国家科技部西部专项资助项目(2001BA901A19);国家"十五"科技攻关资助项目(2001BA501A15)

摘　　要：苹果原料的污染(主要是扩展青霉)是苹果汁中棒曲霉素的主要来源。针对毒素产生菌的特点,采用合适的贮藏温度(4℃),选择适宜的包装材料(聚乙烯),以及尽量缩短苹果贮藏期等都能在一定程度上抑制棒曲霉素的产生。在苹果汁加工过程中,选用合适的苹果品种、果实清洗、剔除真菌污染的苹果、果汁澄清、吸附处理、微波处理、辐射处理,以及添加还原性物质或食品防腐剂等则是降低苹果汁中棒曲霉素含量的有效措施。Recent development in techniques of controlling patulin in apple juice was reviewed. Spoilage of apples by patulin producer (Penicillium expansum) was the main source of patulin in apple juice. On the basis of characteristics of patulin producers, storing apples at proper temperature(4℃)and in proper package material (polyethylene, PE), and shortening the storage period could prohibit the production of patulin in apple. Effective methods in decreasing patulin contents in apple juice were selecting proper apple varieties, washing fruits and discarding rotten apples before squeezing, clarifying and absorbing juice during juice process, and treating clarified juice with microwave, irradiation, reducers, and food preservatives.

关 键 词：苹果汁 棒曲霉毒素 控制技术 关键控制点 加工工艺 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]