苹果汁中展青霉素的超声降解效果研究  

Study on Effect of Ultrasonic Degradation of Patulin in Apple Juice

作　　者：蔡艳[1] 陈川 卢海青 陆益钡 胡洁 王馨瑜 冯美芳 CAI Yah;CHEN Chuan;LU Hai-qing;LU Yi-bei;HU Jie;WANG Xin-yu;FENG Mei-fang(Zhejiang Wanli University,Ningbo Zhejiang 315100)

机构地区：[1]浙江万里学院,浙江宁波315100

出　　处：《浙江万里学院学报》2018年第6期74-81,共8页Journal of Zhejiang Wanli University

基　　金：2016年宁波市自然科学基金资助项目(2016A610231);2018年国家大学生创新创业训练项目(201810876023);2017年浙江省重中之重学科"生物工程"学生创新项目(CX2017025)

摘　　要：展青霉素是由青霉和曲霉等真菌产生的一种次级代谢产物,作为一种真菌毒素主要污染苹果等水果及其制品。本研究利用高效液相色谱检测方法,市售苹果汁为实验对象进行超声降解研究,以超声功率、超声时间、苹果汁中展青霉素的初始浓度进行单因素实验,并采用Box-Behnken法建立苹果汁中展青霉素超声降解的二次多项数学模型。结果显示,在最接近最佳模型条件的工艺参数:超声功率787W、超声时间68.39min、展青霉素初始浓度为0.947μg/mL时,苹果汁中展青霉素降解率可达最大值65.98%,最大降解率理论值为66.16%,表明预测模型契合较好。实验表明超声波法能有效降低苹果汁中展青霉素的含量。Patulin is a secondary metabolite produced by Penicillium and Aspergillus fungi, which is a mycotoxin to polluted apples and its products. This study focused on ultrasonic degradation of commercially available apple juice with single factor experiment of ultrasonic power, ultrasonic time and the initial concentration of patulin in apple juice by high performance liquid chromatographic method, and a quadratic polynomial mathematical model of Box-Behnken was set updeveloped. The results showed that the degradation rate of patulin in apple juice reached the maximum value of 65.98% when the parameters closest to the model conditions were as follows： ultrasonic power 787W, ultrasonic time 68.39rain, and initial concentration of patulin 9.47μg/mL, compared to the theoretical value 66.16%, indicating that the prediction model fitted well. The experiment showsed that ultrasonic method can effectively reduce the content of patulin in apple juice.

关 键 词：展青霉素 苹果汁 超声 降解 

分 类 号：S-1[农业科学]