Diao Enjie, Wang Jiasheng, Li Xiangyang, Wang Xinfeng, Song Huwei, Gao Dongsheng
1Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Huaiyin Normal University, No. 111, Changjiangxi Road, Huai'an, 223300 China.
3College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, 271018 China.
J Food Sci Technol. 2019 Feb;56(2):957-965. doi: 10.1007/s13197-018-03561-0. Epub 2019 Feb 4.
In this study, ozone processing was used to degrade patulin in apple juice, and the ozonolysis efficiency of patulin and its effects on phenolic compounds and organic acids in apple juice were investigated. Ozone processing was performed using a self-developed ozonolysis reactor at the ozone concentration of 12 mg/L and flow rate of 3 L/min for increasing ozonation times ranged from 0 to 30 min. Ozone processing significantly degraded patulin in apple juice, and decreased it from 201.06 to below 50 μg/L within 15 min, with a reduction of 75.36%. While major phenolic compounds and organic acids in apple juice were seriously destroyed by ozone processing compared with the control. Processors should consider the adverse effects of ozone processing on quality of apple juices and further studies are advised to optimize the ozone processing for remaining the phenols and organic acids in apple juices.
在本研究中，采用臭氧处理降解苹果汁中的展青霉素，并研究了展青霉素的臭氧分解效率及其对苹果汁中酚类化合物和有机酸的影响。使用自行研制的臭氧分解反应器进行臭氧处理，臭氧浓度为12mg/L，流速为3L/min，增加臭氧化时间范围为0至30分钟。臭氧处理显著降解了苹果汁中的展青霉素，并在15分钟内将其从201.06μg/L降至50μg/L以下，降低了75.36%。与对照相比，苹果汁中的主要酚类化合物和有机酸被臭氧处理严重破坏。加工者应考虑臭氧处理对苹果汁质量的不利影响，建议进一步研究以优化臭氧处理，以保留苹果汁中的酚类和有机酸。
