| Patulin,as a hazardous mycotoxin,is a secondary metabolite produced mainly in rotten parts of fruits and vegetables,most notably apples and apple products by a wide range of fungal species in the genera Penicillium,Aspergillus and Byssochlamys.Due to its mutagenic and teratogenic nature and possible health risks to consumers,many national organizations have taken the patulin content as an important indicator to determine the quality and safety of apple juice and apple cider.Therefore,excessive patulin level in apple juice,not only seriously restricts the development of international apple juice industry,but also is the challenge to the export trade of Chinese apple juice concentrate.Although several methods for control and/or elimination of patulin have been proposed,none of the methods has been commercially successful for reducing patulin contaminations while maintaining product quality.In the present study,we firstly proposed and designed the techniques of using immobilized inactive yeast to reduce patulin in apple juice.Yeast immobilization system deactivation effect on reduction of Patulin in Apple juice,by single-factor test and response surface optimization of inactivation of immobilized yeast removal of optimum technological conditions of Patulin in Apple juice,and preliminary study of inactivation of immobilized yeast on mechanism of adsorption of Patulin;comparative inactivation of immobilized yeast,deactivation of deactivation of magnetic immobilized yeast and yeast powder on adsorption of Patulin,and the influence of different treatment on the quality of Apple juice,And the influence of different treatment on the quality of Apple juice;study on deactivation of immobilized yeast,deactivation of magnetic immobilized yeast-yeast and deactivation after Patulin analysis of effects of fruit juice,get the following study results:1.Based on the single-factor test,using response surface and contour effect on inactivation of immobilized yeast removal of Patulin in Apple Juice,it shows that patulin concentration gradually increased as the dose of immobilized inactive yeast used in the apple juice and the value of pH increased,patulin concentration gradually decreased as the initial concentration of patulin decreased,patulin concentration gradually decreased as the time increased during 24 hours and the concentration of patulin was reduced by 74.4%.The optimum reduction process was evaluated by Box-Behnken experimental design and response surface methodology analysis.The result indicated that the optimum conditions were contamination of patulin of 90.52 μg·l-1,pH of 4.46,dose of immobilized inactive yeast of 15.1305g·l-1,and adsorption time of 18.16 hour.Under optimized conditions,the experimental value of reduction yield was 71.91%,in good agreement with the predictive value 72.90%.2.After the deactivation of magnetic immobilized yeast Apple juice,Apple juice,pH value of soluble solids content,total acid and sugars have little impact,but will create juice color value and the light transmission rate of decline;after inactivation of yeast treatment,Apple juice,resulting in soluble solids content of fruit juice,weak rise in value and the light transmission rate,total sugars,total acidity and pH of the juice without effect;after inactivation of immobilized yeast treatment,causes the juice color value and the light transmission rate is not significantly increased,and other physical and chemical indicators unchanged.Deactivation of immobilized yeast,deactivation of deactivation of magnetic immobilized yeast and yeast on the removal rate of Patulin in Apple juice,70.4%and 53.39%,respectively.3.Apple juice with the same initial concentrations of Patulin,highest resolution rate of inactivation of immobilized yeast,yeast powder followed by deactivation of 59.1%,minimum for deactivation of magnetic immobilized yeast 60.43%,the reason for this may be because the deactivation of magnetic immobilized yeast because internal Fe3O4 nanometer size magnetic core,and hinder the resolution of Patulin. |
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