Duan Shuaishuai, Liu Fengjuan, Qin Qiaomei, Jia Qinlan, Cao Xiaoqian, Hua Zhenyu, Fan Yingying, Wang Cheng
College of Life Science and Technology, Xinjiang University, Urumqi 830049, China.
Key Laboratory of Agro-Products Quality and Safety of Xinjiang, Laboratory of Quality and Safety Risk Assessment for Agri-Products (Urumqi), Key Laboratory of Functional Nutrition and Health of Characteristic Agricultural Products in Desert Oasis Ecological Region (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Institute of Quality Standards & Testing Technology for Agri-products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
Foods. 2023 Feb 13;12(4):786. doi: 10.3390/foods12040786.
Patulin (PAT) is a toxic secondary metabolite produced by sp. and sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly ( < 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.
棒曲霉素（PAT）是由多种霉菌产生的有毒次生代谢产物，它是大多数苹果及其制品中的污染物。选择国际认可的HACCP体系作为理论基础，以更有效地降低浓缩苹果汁（AJC）中的PAT含量。通过对浓缩苹果汁生产企业的实地调查，我们从AJC生产的13个步骤中收集了117个样本，包括整苹果、苹果浆和苹果汁。通过高效液相色谱法（HPLC）分析PAT含量，并与不同生产过程的样本进行比较。结果表明，PAT含量受到五个过程的显著影响（<0.05），即原料苹果的接收、原料苹果的分拣、吸附步骤、巴氏杀菌和无菌灌装。这些过程被确定为关键控制点（CCP）。建立了将CCP维持在可接受限度内的监测系统，并针对CCP被超过的情况提出了纠正措施。基于上述确定的CCP、关键限值和控制方法（纠正措施），制定了与AJC生产过程相关的HACCP计划。本研究为希望有效控制其产品中PAT含量的果汁制造商提供了重要指导。
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