活性炭吸附法降低苹果汁中棒曲霉素含量研究  

Studies on the Content of Pauline in Apple Juice Reduced by Activated Carbon Absorption

作　　者：张昕[1] 师俊玲[1] 张小平[1] 李元瑞[1] 吴能斌[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,陕西杨凌712100

出　　处：《西北农业学报》2008年第3期324-327,335,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家"十五"科技攻关资助项目(2001BA501A15);西北农林科技大学"青年骨干计划"资助项目

摘　　要：通过单因素试验和正交试验研究了活性炭用量、处理温度、处理时间和棒曲霉素初始浓度等因素对活性炭吸附苹果汁中棒曲霉素及主要风味和营养物质的影响,确定了最佳使用条件。结果表明,棒曲霉素去除率随活性炭用量的增大而增大,随处理时间的延长先增后减,随处理温度的升高先增后减,随棒曲霉素初始浓度的减小而降低。各因素对棒曲霉素去除率的影响程度依次为活性炭用量>处理时间>处理温度,最优条件为3 g/L活性炭在60℃下处理5 min,可以去除苹果汁中69%的棒曲霉素(初始浓度为1700μg/L)。果汁中的可溶性固形物、还原糖、总酸等成分在整个处理过程中的变化可以忽略不计。In order to investigate potentiality of activated carbon in reducing patulin in apple juice,single-factor and orthogonal experiments were made to study the influence of treatment temperature,treatment time,activated carbon quantity and initial patulin concentration on patulin reduction.The influence of the treatment on the reduction of the main nutrients and flavor was also studied.Reduction of patulin increases with activated carbon adding quantity and 8 g/L is approached as the best adding quantity.With the enhancement of temperature and during the treatment period,the reduction of patulin increases firstly and decreases later with the maximum reduction at 60℃ and 10min respectively.Reduction of patulin with activated carbon decreases with the enhancement of initial patulin concentration.The importance of the treatment factors is activated carbon added quantity〉treatment time〉temperature.The optimal treatment is approached as 3 g/L activated carbon,60℃,stirring at 300 r/min for 5 min.After this treatment,1 700 μg/L patulin can be reduced by 69%.The treatment of activated carbon doesn＇t have significant negative influence on the contents of soluble solid contents,total acid and reducing sugar in apple juice.

关 键 词：棒曲霉素 苹果汁 活性炭 吸附 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]