臭氧对苹果汁中棒曲霉素的降解效果研究  

Effect of ozone treatment on patulin degradation of apple juice

作　　者：李艳玲[1] 惠伟[1] 赵政阳[2] 王燕[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品工业科技》2012年第10期120-123,共4页Science and Technology of Food Industry

基　　金：2010年陕西省农业科技攻关项目(NC2010K01-11)

摘　　要：主要研究臭氧对苹果汁中棒曲霉素(Pat)的降解效果及对果汁品质的影响。研究采用臭氧对水和苹果汁中500、250、200、100、50μg/LPat浓度进行5、10、15、20、30min的降解处理。结果表明,臭氧处理对各浓度的Pat都有降解作用,浓度越低,降解效果越好。随着处理时间延长降解效果越好,15min以后降解率不再增加。臭氧处理15min,50μg/L的Pat降解效率最佳,在该条件下,臭氧对苹果汁的pH、VC含量、可溶性固形物和色值均没有明显的影响,因此,臭氧处理是高效、安全、低廉的Pat降解方法。The effect of ozone treatment on Pat degradation in apple juice and the impact on the juice quality were studied.Especially,the effect of ozone on the Pat degradation in the water and apple juice to different concentrations in 500,250,200,100,50μg/L Pat for different time 5,10,15,20,30min were studied.The results showed that ozone could degrade Pat,the lower the Pat concentration was,the better the effect of degradation was.With the degradation time prolonging,the results were better,after 15min the degradation rate would not increase.By ozone treatment 15min,degradation efficiency of apple juice inclusion 50μg/L Pat was the best,and in the experimental conditions,compared with control group,the pH,VC content,soluble solids and color values of apple juice were not significantly changed,so the ozone treatment was an effective,safe,inexpensive way to Pat degradation.

关 键 词：臭氧 棒曲霉素 苹果汁 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]