固定化失活酵母去除苹果汁中展青霉素工艺的优化

Optimization adsorption removal of patulin from apple juice using immobilized inactive yeast

【目的】优化固定化失活酵母细胞去除苹果汁中展青霉素的工艺条件,以实现苹果汁中展青霉素的有效去除。【方法】以固定化失活酵母为吸附材料,采用单因素试验分析展青霉素初始质量浓度、固定化失活酵母剂量、吸附时间及苹果汁pH值等对展青霉素去除效果的影响,然后采用Box-Behnken试验和响应曲面法,优化苹果汁中展青霉素去除的工艺条件。【结果】各因素对苹果汁中展青霉素去除率的影响由大到小顺序为苹果汁pH值>吸附时间>固定化失活酵母剂量>展青霉素初始质量浓度。通过Box-Behnken试验和响应曲面法优化获得固定化失活酵母去除苹果汁中展青霉素的最佳工艺为:展青霉素初始质量浓度90.52μg/L,苹果汁pH 4.46,固定化失活酵母剂量15.13g/L,吸附时间18.16h。在此条件下,展青霉素的去除率为71.36%。【结论】固定化失活酵母对苹果汁中展青霉素具有明显的吸附去除效果。

【Objective】This study aimed to obtain optimal conditions for adsorption removal of patulin from apple juice using immobilized inactive yeast.【Method】Using immobilized inactive yeast as adsorbent,the effects of initial concentration of patulin,adsorbent dosage,adsorption time and pH of apple juice on the adsorption removal of patulin from apple juice were studied,and the adsorption removal process was optimized by Box-Behnken experiment and response surface method.【Result】The influences of various factors on the adsorption removal of patulin from apple juice were ranked as:pH of apple juice>adsorption time>adsorbent dosage>initial concentration of patulin.The optimum conditions evaluated by Box-Behnken experimental design and response surface methodology analysis showed that:the initial concentration of patulin was 90.52μg/L,pH of apple juice was 4.46,adsorbent dosage of immobilized inactive yeast was 15.13g/L and adsorption time was 18.16 h.Under the optimal conditions,adsorption removal rate of patulin from apple juice was 71.36%.【Conclusion】The immobilized inactive yeast could be used for adsorption re-moval of patulin from apple juice.