使用活性炭从苹果酒中去除展青霉素。
Use of activated charcoal for the removal of patulin from cider.
作者信息
Sands D C, McIntyre J L, Walton G S
出版信息
Appl Environ Microbiol. 1976 Sep;32(3):388-91. doi: 10.1128/aem.32.3.388-391.1976.
Penicillium urticae (NRRL 2159A) was grown in culture broth containing 1 muCi of [1-14C-A1acetate to produce [14C]patulin. [14C]patulin was purified from the broth and added to apple cider. After the patulin concentration of the cider was adjusted to 30 mug/ml with unlabeled patulin, the cider was subjected to various charcoal treatments. [14C]patulin was completely removed by shaking the cider with 20 mg of activated charcoal per ml and by eluting the cider through a 40- to 60-mesh charcoal column. Activated charcola at 5 mg/ml reduced patulin in naturally contaminated cider to nondetectable levels.
荨麻青霉（NRRL 2159A）在含有1微居里[1-14C]乙酸盐的培养液中生长，以产生[14C]展青霉素。从培养液中纯化出[14C]展青霉素并添加到苹果酒中。在用未标记的展青霉素将苹果酒中的展青霉素浓度调整至30微克/毫升后，对苹果酒进行各种活性炭处理。通过将苹果酒与每毫升20毫克的活性炭振荡以及使苹果酒通过40至60目的活性炭柱洗脱，[14C]展青霉素被完全去除。每毫升5毫克的活性炭可将天然受污染苹果酒中的展青霉素降低至检测不到的水平。
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