摘要
为提高红枣汁的安全品质,该文探讨了LSA-900B大孔树脂对红枣汁中棒曲霉素的吸附机理,系统研究了LSA-900B树脂对红枣汁中棒曲霉素的吸附等温线、热力学及动力学特征,分析了吸附过程中红枣汁营养品质的变化趋势。结果表明,LSA-900B树脂对红枣汁中棒曲霉素具有较好的吸附效果,最高吸附量和去除率分别为:5.31μg/g和73.78%。当吸附温度为30~50°C,棒曲霉素初始质量浓度为30~200μg/L时,LSA-900B树脂对棒曲霉素的吸附量随温度的升高而降低,随棒曲霉素含量的升高而升高,吸附等温线方程符合Freundlich模型(R2>0.99)。LSA-900B树脂对棒曲霉素的吸附为自发吸热的物理吸附,且吸附后的棒曲霉素不易被水分子解析。吸附过程符合准二级速率方程,且受到薄膜扩散和内扩散的影响,其中薄膜扩散为主要速率控制步骤。LSA-900B树脂吸附后红枣汁的总糖、总酸、黄酮和总酚含量显著(P<0.05)下降,色值和透光率显著(P<0.05)升高,而还原糖含量无显著性(P>0.05)变化,其对正相关指标影响的顺序为:色值>透光率,负相关指标影响的顺序为:黄酮>总糖>总酸>总酚。综合比较,当棒曲霉素初始质量浓度为100μg/L,树脂添加量为14 g/L,吸附温度为40℃时,吸附时间达到90 min时,既能使红枣汁中棒曲霉素含量降低至限量标准50μg/L(36.61μg/L),又能在提高枣汁色值和透光率的同时最大限度保留其营养成分。研究结果为LSA-900B树脂在生产实践上的应用提供参考。
Jujube belonging to the Rhamnaceae and is a nutrient-rich fruit. The production of jujube in China accounts for 90%in the world. During the growth, harvest and storage periods of jujube, it is easily infected by fungus, especially in the rainy days during harvest, so there will be mycotoxins residue in jujube and related deep process product. Patulin is a mycotoxin produced by various species of the genera penicillium, aspergillus, and byssochlamys. It could be detected in jujube or other jujube processing food such as jujube juice once they are infected by penicillum or other fungus. In this study, in order to improve the safety of jujube juice, macroporous resin was used to remove patulin in jujube juice. Macroporous resin is widely used in the processing of fruit juice, it could be used for adsorption of mycotoxin, removal of pesticide residue, decolorization of juice and purification of natural antioxidants. LSA-900B resin has great adsorption capacity for patulin but there were rarely studies focus on patulin removal in jujube juice using macroporous resin. For further understanding the adsorption mechanism of patulin, the adsorption isotherm, thermodynamics and kinetics during adsorption process were investigated, and the physicochemical characteristics including total sugar, reducing sugar, total acidity, flavonoids, total polyphenols, color value and transmittance of jujube juice were analyzed. Results showed that LSA-900B resin exhibited an effective adsorbability of patulin in jujube juice, and the maximum adsorption quantity and removal rate were 5.31μg/g and 73.78%, respectively. When the temperature was controlled within 30-50 °C, and the initial concentration of patulin was at 30-200 μg/L, the adsorption quantity of patulin decreased with the rise of temperature and increased with the increase of patulin content. The adsorption equilibrium could be described by the Freundlich isotherm (R2>0.99). According to the changes of enthalpy, free energy and entropy, it was suggested that the adsorption pr
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2015年第23期285-291,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
陕西省难题攻关项目-红枣精深加工关键技术及装备研发与示范(2013KTZB02-03-04)
关键词
吸附
品质控制
水果汁
棒曲霉素
红枣汁
sorption
quality control
fruit juices
patulin
jujube juice
