低温等离子体对展青霉素脱毒研究进展  

Research Progress on the Detoxification of Patulin by Low-Temperature Plasma

作　　者：曾硕 马骎 申岱林 周建辉 ZENG Shuo;MA Qin;SHEN Dailin;ZHOU Jianhui(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《现代食品》2024年第14期101-103,共3页Modern Food

摘　　要：低温等离子体技术能有效分解水果中的展青霉素,作为一项新兴的杀菌去毒技术,不仅维持了食品的新鲜度,还有助于提升食品的感官特性以及功能性和营养价值。本文旨在推进一种取代传统化学去毒方法的新技术,以减少展青霉素对消费者健康的潜在威胁,确保食品安全。Low-temperature plasma technology can effectively decompose the patulin in fruit,as an emerging sterilization and detoxification technology,not only maintain the freshness of food,but also help to improve the sensory properties of food as well as functional and nutritional value.This paper aims to advance a new technology to replace traditional chemical detoxification methods to reduce the potential threat to consumer health of patulin and ensure food safety.

关 键 词：低温等离子体 展青霉素 脱毒 

分 类 号：TS201.6[轻工技术与工程—食品科学]