辉光放电等离子体对苹果汁中棒曲霉素降解作用及对苹果汁品质的影响

Effect of glow discharge plasma on the degradation of patulin in apple juice and its quality

为了寻求一种能最大限度保持苹果汁品质又能有效降解其中棒曲霉素（Pat）的技术方法,本文采用辉光放电等离子体技术,研究了其对苹果汁中棒曲霉素的降解效果及对果汁品质的影响。结果表明,当直流电压为550 V,电流范围为145~155 m A时,辉光放电等离子体可在5 min内有效降解苹果汁中的棒曲霉素,降解效果显著（p〈0.05）,降解率达到96.63%。在0~30 min处理时间范围内,苹果汁中的可溶性固形物无变化,苹果汁的色值和透光率提高。10 min内苹果汁总酸度变化不大,p H稍微降低,粘度、电导率、A660和A420无显著变化。综合分析,10 min的处理时间已完全使苹果汁中的棒曲霉素降低到一个很低的水平,又不会对苹果汁的主要理化指标造成影响。

In order to seek an efficient method for degradation of patulin in apple juice with the quality of apple juice maintained as well as possible,the effect of glow discharge plasma treatment on the degradation of patulin in apple juice and its impact on the juice quality were studied. The results showed that the patulin could be effectively degraded by glow discharge plasma at 550 V of the DC voltage and 145 m A to 155 m A of the current range,and the degradation rate of patulin was 96.63% at 5 min of the treatment time. Within 0 to 30 min of the treatment time,the soluble solid concentration had no change. But the color value and clarity of apple juice increased. Within 0 to 10 min of the treatment time,the total acid content increased slightly and p H value decreased unconspicuously. The treatment for 10 min had no remarkable effect on the viscosity,conductivity,A660 and A420of apple juice. Based on a comprehensive consideration,patulin would be decreased to a lower level after treatment by glow discharge plasma for 10 min,and the main chemical and physical indexes of export apple juice could not be affected as well.