凹凸棒土对梨果汁中棒曲霉素的吸附作用

doi:10.7506/spkx1002-6630-20180910-101

食品科学 ›› 2019, Vol. 40 ›› Issue (15): 57-63.doi: 10.7506/spkx1002-6630-20180910-101

凹凸棒土对梨果汁中棒曲霉素的吸附作用

张珊，张蕊，薛华丽，马亚云，毕阳，宗元元

1.甘肃农业大学食品科学与工程学院，甘肃兰州 730070；2.甘肃农业大学理学院，甘肃兰州 730070

出版日期:2019-08-15 发布日期:2019-08-26
基金资助:
“十三五”国家重点研发计划重点专项（2016YED0400902）；国家自然科学基金地区科学基金项目（31560475）

Adsorption Efficiency of Attapulgite Towards Patulin in Pear Juice

ZHANG Shan, ZHANG Rui, XUE Huali, MA Yayun, BI Yang, ZONG Yuanyuan

1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. College of Science, Gansu Agricultural University, Lanzhou 730070, China

Online:2019-08-15 Published:2019-08-26

摘要/Abstract

摘要： 为了有效去除梨果汁中棒曲霉素，研究凹凸棒土对梨果汁中棒曲霉素的吸附作用，分析吸附等温线、热力学和动力学特征，比较吸附前后梨果汁营养品质的变化。结果表明：当温度在30～50 ℃时，温度升高有利于凹凸棒土对棒曲霉素的吸附，吸附等温线符合Freundlich方程（R2＞0.99），该吸附是自发的吸热过程，且凹凸棒土不易被水分子解吸。动力学数据分析表明，凹凸棒土对梨汁中棒曲霉素的吸附符合准一级动力学模型。吸附过程中梨果汁营养品质如可溶性固形物、还原糖、黏度、总酸、总酚水平显著下降（P＜0.05），透光率、色值下降缓慢。综合比较，当棒曲霉素初始质量浓度为3 μg/mL、凹凸棒土添加量为4.15 g/L、吸附温度为40 ℃、吸附时间为24 h时，营养成分变化率最大的为总酸质量浓度（46.96%），最小的为透光率（2.64%）。在静态吸附曲线中，凹凸棒土添加量为4.15 g/L、吸附温度为40 ℃时，吸附24 h时吸附率最大，为70.57%，即该条件下凹凸棒土能最大程度地减少梨果汁中棒曲霉素含量。

关键词: 凹凸棒土, 吸附, 梨果汁, 棒曲霉素, 品质

Abstract: In order to effectively remove patulin from pear juice, the adsorption of attapulgite towards patulin in pear juice was studied. The adsorption isotherms were determined at different temperatures and the thermodynamics and kinetics of the adsorption process were analyzed. Besides, the changes in nutritional quality of pear juice before and after adsorption were examined. The results showed that increasing temperature in the range of 30–50 ℃ was conducive to the adsorption of patulin. The adsorption isotherms accorded with Freundlich equation (R2 > 0.99). The adsorption was a spontaneous endothermic process and the adsorbed patulin was not easily desorbed. At the same time, the adsorption kinetics conformed with the pseudo first-order kinetics model. Nutritional analysis showed that the contents of total acids, reducing sugar, soluble solids and total phenols as well as viscosity in pear juice decreased significantly (P < 0.05), while light transmittance and color values decreased at a slow rate during the adsorption process. The maximum and minimum rate of change in total acidity (46.96%) and light transmittance (2.64%), respectively were observed of the tested parameters when the adsorption was performed at 40 ℃ for 24 h at an initial patulin concentration of 3 μg/mL with the addition of 4.15 g/L of attapulgite. According to the static adsorption curves, the maximum adsorption efficiency of 70.57% was obtained after 24 h of adsorption at 40 ℃ with 4.15 g/L of attapulgite. Under these conditions, attapulalgite could reduce the content of patulin to the maximum extent.

Key words: attapulgite, adsorption, pear juice, patulin, quality

中图分类号:

TS201.6

张珊，张蕊，薛华丽，马亚云，毕阳，宗元元. 凹凸棒土对梨果汁中棒曲霉素的吸附作用[J]. 食品科学, 2019, 40(15): 57-63.

ZHANG Shan, ZHANG Rui, XUE Huali, MA Yayun, BI Yang, ZONG Yuanyuan. Adsorption Efficiency of Attapulgite Towards Patulin in Pear Juice[J]. FOOD SCIENCE, 2019, 40(15): 57-63.

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凹凸棒土对梨果汁中棒曲霉素的吸附作用

Adsorption Efficiency of Attapulgite Towards Patulin in Pear Juice

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