超声波去除浓缩苹果汁中棒曲霉素技术条件的优化

摘要

Using HPLC method,taking ultrasonic power,processing time and initial concentration of patulin as factors,the single factor test and the orthogonal experiment were carried out to study the effects of removing patulin from apple juice concentrate(AJC)by ultrasonic.The results showed that under the conditions of ultrasonic power 600 W,dealing time 90 min,the initial concentration of patulin 200μg/L,the degradation of patulin in AJC reached to the maximum as 72.87%,thereby,it indicated the ultrasonic deal-ing could effectively remove the patulin in AJC.%利用高效液相色谱检测方法，以超声波功率、处理时间、棒曲霉素初始浓度作为考察因素进行单因素及正交试验，对超声波去除苹果浓缩汁中棒曲霉素的效果进行了研究.结果表明：在超声波功率600 W、处理时间90 min、棒曲霉素初始浓度为200μg/L时，棒曲霉素降解率可达最大值72.87%，表明超声波法可有效降低浓缩苹果汁中棒曲霉素的含量.