辉光放电等离子体对葡萄汁中棒曲霉素的降解作用
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摘要
为了提高葡萄汁的安全品质,利用辉光放电等离子体(glow discharge plasma,GDP)反应器处理含棒曲霉素(patulin,PAT)的葡萄汁,并通过单因素试验和正交实验确定了最佳工艺条件:电压560 V、时间3 min、PAT初始浓度3 mg/L以及以100 mg/L H_2O_2为催化剂,在此条件下,GDP对葡萄汁中PAT的降解率高达98.9%。降解动力学测定结果表明GDP对葡萄汁中PAT的降解反应符合一级动力学特征。此外,葡萄汁经GDP处理后,对其各项理化指标进行评价,结果表明,GDP处理对葡萄汁的还原糖、可溶性固形物(total soluble solid,TSS)、总酸、pH、总酚及总黄酮均无显著影响,且可在一定程度上提高葡萄汁的澄清度。研究结果为辉光放电等离子体技术应用于葡萄汁中棒曲霉素的降解提供了理论依据。
In order to improve the security quality of grape juice, the grape juice containing patulin(PAT) was treated with a glow discharge plasma(GDP) reactor, and the optimal process conditions were determined by single factor experiment and orthogonal experiment: The voltage was 560 V, the treatment time was 3 min, the concentration of PAT was 3 mg/L, and 100 mg/L H_2O_2 was used as the catalyst. Under these conditions, the degradation rate of PAT in grape juice by GDP was as high as 98.9%. The results of degradation kinetics indicated that the degradation of PAT in grape juice by GDP conformed to the first-order kinetics. In addition, the physicochemical indexes of grape juice were evaluated after GDP treatment. The results showed that the reducing sugar, total soluble solid(TSS), total acid, pH, total phenols and total flavonoids of grape juice treated with GDP did not change significantly, and the clarity of grape juice was improved to a certain extent. Results of the research provided a theoretical basis for the application of glow discharge plasma to the degradation of patulin in grape juice.
In order to improve the security quality of grape juice, the grape juice containing patulin(PAT) was treated with a glow discharge plasma(GDP) reactor, and the optimal process conditions were determined by single factor experiment and orthogonal experiment: The voltage was 560 V, the treatment time was 3 min, the concentration of PAT was 3 mg/L, and 100 mg/L H_2O_2 was used as the catalyst. Under these conditions, the degradation rate of PAT in grape juice by GDP was as high as 98.9%. The results of degradation kinetics indicated that the degradation of PAT in grape juice by GDP conformed to the first-order kinetics. In addition, the physicochemical indexes of grape juice were evaluated after GDP treatment. The results showed that the reducing sugar, total soluble solid(TSS), total acid, pH, total phenols and total flavonoids of grape juice treated with GDP did not change significantly, and the clarity of grape juice was improved to a certain extent. Results of the research provided a theoretical basis for the application of glow discharge plasma to the degradation of patulin in grape juice.
引文
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[2] de Melo F T, de Oliveira I M, Greggio S, et al.. DNA damage in organs of mice treated acutely with patulin, a known mycotoxin[J]. Food Chem. Toxicol., 2012, 50(10): 3548-3555.
[3] Aiko V, Mehta A. Occurrence, detection and detoxification of mycotoxins[J]. J. Bioscience., 2015, 40(5): 943-954.
[4] 王蒙, 姜楠, 戴莹, 等. 国内外水果真菌毒素的限量及检测方法标准分析[J]. 食品安全质量检测学报, 2016(2): 459-467.
[5] GB 2761-2017. 食品安全国家标准: 食品中真菌毒素限量[S]. 北京: 中国标准出版社, 2017.
[6] Bhatnagar A, Sillanp?? M. Applications of chitin- and chitosan-derivatives for the detoxification of water and wastewater: A short review[J]. Adv. Colloid Interfac., 2009, 152(1-2):26-38.
[7] Liu B, Peng X, Chen W, et al.. Adsorptive removal of patulin from aqueous solution using thiourea modified chitosan resin[J]. Int. J. Biol. Macromol., 2015, 80:520-528.
[8] Khorrami A R, Taherkhani M. Synthesis and evaluation of a molecularly imprinted polymer for pre-concentration of patulin from apple juice[J]. Chromatographia, 2011, 73(1): 151-156.
[9] Kabak B, Dobson A D W, Var I. Strategies to prevent mycotoxin contamination of food and animal feed: A review[J]. Crit. Rev. Food Sci., 2006, 46(8): 593-619.
[10] Wright S A I, De Felice D V, Ianiri G, et al.. Two rapid assays for screening of patulin biodegradation[J]. Int. J. Environ. Sci. Te., 2014, 11(5): 1387-1398.
[11] Mouele E S M, Tijani J O, Fatoba O O, et al.. Degradation of organic pollutants and microorganisms from wastewater using different dielectric barrier discharge configurations: A critical review[J]. Environ. Sci. Pollut. Res., 2015, 22(23): 18345-18362.
[12] Wang L, Liu P, Chen T. Glow discharge plasma induced dechlorination and decomposition of dichloromethane in an aqueous solution[J]. Plasma Chem. Plasma Proc., 2016, 36(2): 615-626.
[13] Wang L, Liu P, Zhang S. Debromination and decomposition of bromoform by contact glow discharge electrolysis in an aqueous solution[J]. Electrochim. Acta, 2015, 165: 390-395.
[14] Khlyustova A V, Maksimov A I. Plasma-assisted oxidative degradation of organic dyes in solution by the joint action of underwater discharge and ozone[J]. High Energ. Chem., 2013, 47(3): 140-143.
[15] Wang L, Liu Y. Enhancement of phenol degradation by electron acceptors in anodic contact glow discharge electrolysis[J]. Plasma Chem. Plasma Proc., 2012, 32(4): 715-722.
[16] Bobkova E S, Isakina A A, Shishkin A I, et al.. Features of phenol degradation in aqueous solution in dielectric-barrier discharge in oxygen[J]. High Energ. Chem., 2015, 49(1): 68-71.
[17] Barman T, Pal A R, Chutia J. Comparative study of structural and optical properties of pulsed and RF plasma polymerized aniline films[J]. Appl. Surf. Sci., 2014, 313: 286-292.
[18] Barman T, Pal A R. Pulsed DC discharge for synthesis of conjugated plasma polymerized aniline thin film[J]. Appl. Surf. Sci., 2012, 259: 691-697.
[19] GB/T 5009.185-2016. 食品安全国家标准: 食品中展青霉素的测定[S]. 北京: 中国标准出版社, 2016.
[20] 吴汉东. 不同澄清剂对葡萄汁澄清效果研究[J]. 食品工业, 2013(3): 147-149.
[21] GB/T 12456-2008. 食品中总酸的测定[S]. 北京: 中国标准出版社, 2008.
[22] Luciano G, Vasta V, Monahan F J, et al.. Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet[J]. Food Chem., 2011, 124(3): 1036-1042.
[23] Abid M, Jabbar S, Wu T, et al.. Effect of ultrasound on different quality parameters of apple juice[J]. Ultrason. Sonochem., 2013, 20(5): 1182-1187.
[24] 郑继东, 陆泉芳, 俞洁, 等. 辉光放电电解等离子体降解水体中的罗丹明B[J]. 环境科学学报, 2017, 37(6):2164-2170.
[25] 巩建英. 辉光放电等离子体技术处理难降解有机污染物及机理研究[D]. 上海:上海交通大学, 博士学位论文, 2008.
[26] Pu L M, Yang B, Long H T, et al.. Glow discharge plasma efficiently degrades T-2 toxin in aqueous solution and patulin in apple juice[J]. Adv. Tech. Biol. Med., 2017, 5:1000221.
[27] 孙艳, 蒲陆梅, 龙海涛, 等. 辉光放电等离子体对苹果汁中棒曲霉素降解作用及对苹果汁品质的影响[J]. 食品工业科技, 2015, 36(24):104-108.
[28] 孙艳, 蒲陆梅, 龙海涛, 等. 辉光放电等离子体对水溶液中棒曲霉素的降解作用[J]. 食品科学, 2015, 36(19):29-33.
[29] 李敏睿, 柳淑娟, 班宁宁, 等. 辉光放电电解等离子体降解水体中的亚甲基蓝[J]. 西北师范大学学报(自然科学版), 2015, 51(2):42-46.
[30] Shayanfar S, Bodbodak S. Effect of different physicochemical de-tartration methods on red grape juice quality[J]. J. Food Sci. Tech., 2014, 51(12):4084-4089.
[31] 孙艳. 辉光放电等离子体降解T-2毒素和棒曲霉素的研究[D]. 兰州:甘肃农业大学, 硕士学位论文, 2016.
[32] Jiang G H, Nam S H, Yim S H, et al.. Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia, Nakai)[J]. Food Sci. Biotechnol., 2016, 25(1):47-51.
[2] de Melo F T, de Oliveira I M, Greggio S, et al.. DNA damage in organs of mice treated acutely with patulin, a known mycotoxin[J]. Food Chem. Toxicol., 2012, 50(10): 3548-3555.
[3] Aiko V, Mehta A. Occurrence, detection and detoxification of mycotoxins[J]. J. Bioscience., 2015, 40(5): 943-954.
[4] 王蒙, 姜楠, 戴莹, 等. 国内外水果真菌毒素的限量及检测方法标准分析[J]. 食品安全质量检测学报, 2016(2): 459-467.
[5] GB 2761-2017. 食品安全国家标准: 食品中真菌毒素限量[S]. 北京: 中国标准出版社, 2017.
[6] Bhatnagar A, Sillanp?? M. Applications of chitin- and chitosan-derivatives for the detoxification of water and wastewater: A short review[J]. Adv. Colloid Interfac., 2009, 152(1-2):26-38.
[7] Liu B, Peng X, Chen W, et al.. Adsorptive removal of patulin from aqueous solution using thiourea modified chitosan resin[J]. Int. J. Biol. Macromol., 2015, 80:520-528.
[8] Khorrami A R, Taherkhani M. Synthesis and evaluation of a molecularly imprinted polymer for pre-concentration of patulin from apple juice[J]. Chromatographia, 2011, 73(1): 151-156.
[9] Kabak B, Dobson A D W, Var I. Strategies to prevent mycotoxin contamination of food and animal feed: A review[J]. Crit. Rev. Food Sci., 2006, 46(8): 593-619.
[10] Wright S A I, De Felice D V, Ianiri G, et al.. Two rapid assays for screening of patulin biodegradation[J]. Int. J. Environ. Sci. Te., 2014, 11(5): 1387-1398.
[11] Mouele E S M, Tijani J O, Fatoba O O, et al.. Degradation of organic pollutants and microorganisms from wastewater using different dielectric barrier discharge configurations: A critical review[J]. Environ. Sci. Pollut. Res., 2015, 22(23): 18345-18362.
[12] Wang L, Liu P, Chen T. Glow discharge plasma induced dechlorination and decomposition of dichloromethane in an aqueous solution[J]. Plasma Chem. Plasma Proc., 2016, 36(2): 615-626.
[13] Wang L, Liu P, Zhang S. Debromination and decomposition of bromoform by contact glow discharge electrolysis in an aqueous solution[J]. Electrochim. Acta, 2015, 165: 390-395.
[14] Khlyustova A V, Maksimov A I. Plasma-assisted oxidative degradation of organic dyes in solution by the joint action of underwater discharge and ozone[J]. High Energ. Chem., 2013, 47(3): 140-143.
[15] Wang L, Liu Y. Enhancement of phenol degradation by electron acceptors in anodic contact glow discharge electrolysis[J]. Plasma Chem. Plasma Proc., 2012, 32(4): 715-722.
[16] Bobkova E S, Isakina A A, Shishkin A I, et al.. Features of phenol degradation in aqueous solution in dielectric-barrier discharge in oxygen[J]. High Energ. Chem., 2015, 49(1): 68-71.
[17] Barman T, Pal A R, Chutia J. Comparative study of structural and optical properties of pulsed and RF plasma polymerized aniline films[J]. Appl. Surf. Sci., 2014, 313: 286-292.
[18] Barman T, Pal A R. Pulsed DC discharge for synthesis of conjugated plasma polymerized aniline thin film[J]. Appl. Surf. Sci., 2012, 259: 691-697.
[19] GB/T 5009.185-2016. 食品安全国家标准: 食品中展青霉素的测定[S]. 北京: 中国标准出版社, 2016.
[20] 吴汉东. 不同澄清剂对葡萄汁澄清效果研究[J]. 食品工业, 2013(3): 147-149.
[21] GB/T 12456-2008. 食品中总酸的测定[S]. 北京: 中国标准出版社, 2008.
[22] Luciano G, Vasta V, Monahan F J, et al.. Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet[J]. Food Chem., 2011, 124(3): 1036-1042.
[23] Abid M, Jabbar S, Wu T, et al.. Effect of ultrasound on different quality parameters of apple juice[J]. Ultrason. Sonochem., 2013, 20(5): 1182-1187.
[24] 郑继东, 陆泉芳, 俞洁, 等. 辉光放电电解等离子体降解水体中的罗丹明B[J]. 环境科学学报, 2017, 37(6):2164-2170.
[25] 巩建英. 辉光放电等离子体技术处理难降解有机污染物及机理研究[D]. 上海:上海交通大学, 博士学位论文, 2008.
[26] Pu L M, Yang B, Long H T, et al.. Glow discharge plasma efficiently degrades T-2 toxin in aqueous solution and patulin in apple juice[J]. Adv. Tech. Biol. Med., 2017, 5:1000221.
[27] 孙艳, 蒲陆梅, 龙海涛, 等. 辉光放电等离子体对苹果汁中棒曲霉素降解作用及对苹果汁品质的影响[J]. 食品工业科技, 2015, 36(24):104-108.
[28] 孙艳, 蒲陆梅, 龙海涛, 等. 辉光放电等离子体对水溶液中棒曲霉素的降解作用[J]. 食品科学, 2015, 36(19):29-33.
[29] 李敏睿, 柳淑娟, 班宁宁, 等. 辉光放电电解等离子体降解水体中的亚甲基蓝[J]. 西北师范大学学报(自然科学版), 2015, 51(2):42-46.
[30] Shayanfar S, Bodbodak S. Effect of different physicochemical de-tartration methods on red grape juice quality[J]. J. Food Sci. Tech., 2014, 51(12):4084-4089.
[31] 孙艳. 辉光放电等离子体降解T-2毒素和棒曲霉素的研究[D]. 兰州:甘肃农业大学, 硕士学位论文, 2016.
[32] Jiang G H, Nam S H, Yim S H, et al.. Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia, Nakai)[J]. Food Sci. Biotechnol., 2016, 25(1):47-51.