凹凸棒土对梨果汁中棒曲霉素吸附作用的研究

摘要/Abstract

摘要： 为了有效去除梨果汁中棒曲霉素，本文研究了凹凸棒土对梨果汁中棒曲霉素的吸附作用，分析了吸附等温线、热力学和动力学特征，比较了吸附前后梨果汁营养品质的变化。结果表明，凹凸棒土对梨果汁中棒曲霉素有较好的吸附效果，最大吸附量510.07 μg/g，最大吸附率70.57%。当温度在30~50℃时，随着温度升高梨果汁中棒曲霉素含量在降低，吸附等温线符合Freundlich方程（R2>0.99）。凹凸棒土对棒曲霉素的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上的吸附符合准一级动力学模型。且吸附过程中梨果汁营养品质如：可溶性固形物、还原糖、粘度、总酸、总酚含量显著（P<0.05）下降，透光率、色值与对照组无显著性（P>0.05）差异。综合比较，当棒曲霉素初始浓度为3 μg/mL时，凹凸棒土添加量4.15g/L，吸附温度40℃，吸附时间24h，能最大程度减少棒曲霉素含量，还能保留一定的营养成分。

关键词: 吸附, 梨汁, 棒曲霉素, 品质

Abstract: In order to effectively remove patulin from pear juice, the adsorption mechanism of attapulgite to patulin in pear juice was studied.The thermodynamics and kinetic adsorption were analyzed,the changes of nutritional qualitypear juice before and after adsorption were compared.The results showed that attapulgite had a good adsorption effect on patulin.The maximum adsorption capacity was 510.07 μg/g and the maximum adsorption rate was 70.57%. When the adsorption temperature was within 30 ~ 50, the content of patulin in pear juice decreased with the increase of temperature, and the adsorption isotherm was accorded with Freundlich equation (R2>0.99). The adsorption of patulin on attapulgite is a spontaneous endothermic process.The adsorption of attapulgite on patulin is a process controlled by kinetics.At the same time, the adsorption kinetics of attapulgite on patulin accords with the pseudo first-order model. The results of nutritional quality analysis of pear juice showed that the contents of total acid, reducing sugar, viscosity, soluble solids and total phenol decreased significantly (P>0.05), but there was no significant difference in light transmittance and color value between the two groups (P>0.05). When the initial concentration of patulin was 3 g/mL, the addition amount of attapulgite was 4.15g /L, the adsorption temperature was 40oC, and the adsorption time was 24 h. It can minimize the content of patulin and retain some nutrients.

Key words: adsorption, pear juice, patulin, quality

中图分类号:

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吸附作用的研究[J]. 食品科学, 0, (): 0-0.

Zhang-Shan MA yayun Yang BI Yuan-yuan Zong. Study on the adsorption effect of attapulgite on patulin in Pear Juice[J]. FOOD SCIENCE, 0, (): 0-0.

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