Method of removing patulin in apple juice

A technology of patulin and apple juice, which is applied in chemical instruments and methods, separation with mobile adsorbents, and other chemical processes, can solve the problems of staying in the experimental stage, not being suitable for patulin, and having no practical application, etc. Achieve the effect of low price, easy access and easy industrial production

Active Publication Date: 2017-08-04
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Physical methods can only remove part of the patulin by removing rotten parts, cleaning and other processes, but cannot remove the patulin that has entered the juice; resin adsorption is a commonly used method in the production process of apple juice at present, but it is easy to cause secondary pollution; the existing The degradation methods of patulin, such as irradiation, ozone oxidation, and adding chemical substances, are expensive, and the degradation mechanism and safety are not yet clear. Most of them stay in the experimental stage and have not been practically applied in production; the degradation effect of microorganisms on patulin Only suitable for fermented products, not suitable for the control of patulin in apple juice; the method of inactivating microorganisms to adsorb patulin, the bacteria are easy to remain in the sample and cause secondary pollution, etc., and it has no practical application

Method used

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  • Method of removing patulin in apple juice
  • Method of removing patulin in apple juice
  • Method of removing patulin in apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Preparation of water-insoluble corn flour: mix edible corn flour with distilled water in a certain proportion, stir for 10 minutes with an overhead electronic stirrer, let stand for 15 minutes, and separate the precipitate by suction filtration. This process is repeated 3 times; Drying at 60°C to constant weight yielded water-insoluble corn meal, which was analyzed by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FIRT). Then use 20, 40, 60, 80, and 100 mesh sieves to sieve to obtain water-insoluble corn with different particle sizes (20-40 mesh, 40-60 mesh, 60-80 mesh, 80-100 mesh, <100 mesh) Powder adsorbent, stored in a desiccator for future use.

[0028] 2) Add 1.0 g of water-insoluble corn flour with different particle sizes to 20 mL of apple juice contaminated with 200 μg / L patulin, and place it on a constant temperature shaker at 120 r / min for adsorption treatment. The adsorption temperature is 25 °C and the adsorption time is ...

Embodiment 2

[0032]Add 1.0 g of 20-40 mesh water-insoluble corn flour prepared in step 1) of the implementation case 1 to 20 mL of apple juice contaminated with 200 μg / L patulin, and place it on a constant temperature shaker at 120 r / min for adsorption treatment. at 25°C, the adsorption time was 0.5, 1.5, 3, 5, 8, 10, 12, 15, 20, 25, 30, and 35 hours, respectively, and separated by filtration to realize the removal of patulin in apple juice. The adsorption effect of patulin in apple juice at different times. The extraction, purification and detection of patulin in apple juice adopted SN / T 2534-2010 "Methods for Determination of Patulin in Imported and Exported Fruit and Vegetable Products by Liquid Chromatography-Mass Spectrometry / Mass Spectrometry and High Performance Liquid Chromatography".

[0033] Figure 4 Show the adsorption rate of water-insoluble corn flour to patulin in apple juice at different times. It can be seen from the figure that under the action of water-insoluble corn f...

Embodiment 3

[0035] The 20-40 mesh water-insoluble corn flour prepared in step 1) of the implementation case 1 was respectively added to apple juice contaminated with 200 μg / L patulin according to the addition ratio of 0.01, 0.03, 0.05, 0.07 and 0.09 g / mL, and placed in Adsorption treatment was carried out on a constant temperature shaker at 120r / min, the adsorption temperature was 25°C, the adsorption time was 12h, and filtration and separation were carried out to realize the removal of patulin in apple juice. The adsorption of patulin in apple juice by different additions of water-insoluble corn flour was investigated. Effect. The extraction, purification and detection of patulin in apple juice adopted SN / T 2534-2010 "Methods for Determination of Patulin in Imported and Exported Fruit and Vegetable Products by Liquid Chromatography-Mass Spectrometry / Mass Spectrometry and High Performance Liquid Chromatography". When the addition ratio of water-insoluble corn flour increased from 0.01g / mL...

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Abstract

The invention belongs to the technical field of food safety, and particularly relates to a method of removing patulin in apple juice. The method comprises the following steps: (1) mixing edible corn flour with distilled water according to the mass ratio of 1: 50-60, stirring for 8-10 minutes, standing for 10-15 minutes, carrying out pumping filtration separation, repeatedly operating for 3-4 times, and sieving after drying at the temperature of 60 DEG C to obtain water insoluble corn flour with different particle sizes; and (2) adding the water insoluble corn flour to the apple juice polluted by patulin, stirring, carrying out adsorption treatment for 5-12 hours at the temperature of 20-40 DEG C, and carrying out filtering separation to realize removal of the patulin in the apple juice. The method has the beneficial effects that the patulin in the apple juice can be effectively removed by using the water insoluble corn flour, and the method is low in cost, simple in operation, green and safe, has a good adsorption effect and facilitates industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food safety and relates to a method for removing patulin in apple juice. Background technique [0002] Patulin, also known as patulin, is a mycotoxin produced by a variety of microorganisms such as Penicillium, Aspergillus and silkworm. The harm of patulin to human health is mainly reflected in the fact that it can cause a series of acute and chronic diseases and lesions at the cellular level. While its exact hazards are not entirely certain, acute symptoms of patulin overdose may include ulceration, pulmonary swelling, edema, excitement, convulsions, dyspnea, congestion, flatulence, intestinal bleeding, epithelial deterioration , enteritis, vomiting, and other gastrointestinal and kidney damage; chronic diseases caused by excessive intake of patulin are mainly reflected in the genetic, neurological, and immune toxicity to the human body, as well as immunosuppression, teratogenicity, and carcinogenicity....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/80B01J20/24B01J20/30B01D15/02
CPCA23L2/80B01D15/02B01J20/24B01J2220/485
Inventor 郭彩霞郭萌张生万
Owner SHANXI UNIV
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