Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma (GDP)

LI Zhaodi; WANG Ting; LI Wan; TANG Hongsheng; LONG Haitao; XU Weibing; PU Lumei

doi:10.11889/j.1000-3436.2023-0048

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Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma (GDP)

RADIATION TECHNOLOGY APPLICATION | 更新时间：2023-12-18

- Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma (GDP)
- Journal of Radiation Research and Radiation Processing Vol. 41, Issue 6, Pages: 60403(2023)
- 作者机构：
  
  1.甘肃农业大学理学院兰州 730000
- 作者简介：
  
  LI Zhaodi (female) was born in September 1996, and obtained her bachelor’s degree from Gansu Agricultural University in 2021. Now she is a graduate student at Gansu Agricultural University, majoring in chemistry
  PU Lumei, doctoral supervisor, E-mail: pulm@gsau.edu.cn
- 基金信息：
  
  National Natural Science Foundation of China(31860472)
- DOI：10.11889/j.1000-3436.2023-0048
  CLC：
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李昭弟, 王婷, 李琬, 等. 辉光放电等离子体(GDP)对苹果汁中棒曲霉素(PAT)降解效果及对风味物质的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060403.

LI Zhaodi, WANG Ting, LI Wan, et al. Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma(GDP)[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060403.
李昭弟, 王婷, 李琬, 等. 辉光放电等离子体(GDP)对苹果汁中棒曲霉素(PAT)降解效果及对风味物质的影响[J]. 辐射研究与辐射工艺学报, 2023, 41(06): 060403. DOI： 10.11889/j.1000-3436.2023-0048.

LI Zhaodi, WANG Ting, LI Wan, et al. Degradation of patulin and effect of flavor component in apple juice by glow discharge plasma(GDP)[J]. Journal of Radiation Research and Radiation Processing, 2023, 41(6): 060403. DOI： 10.11889/j.1000-3436.2023-0048.

摘要

棒曲霉素（PAT）是苹果汁中最常见的真菌毒素，对消费者健康和经济发展有很大危害，本文研究了辉光放电等离子体（Glow discharge plasma，GDP）对苹果汁中PAT的降解作用及对苹果汁风味物质的保护作用。结果表明：当直流电压为550 V、电流范围为10～90 mA时，GDP处理苹果汁15 min时PAT降解率达到92.89%，在30 min内，可溶性固形物和酚类物质无明显变化，电导率、氧化还原电位、色值略升高，pH略有降低；20 min后利用气相色谱质谱联用仪（Gas chromatography and mass spectrometry，GC-MS）可在苹果汁中检测出38种风味物质，其中包括酯类8种，醇类7种，醛酮类20种和3种其他类，且比原苹果汁增加了苯乙酮和6,10-二甲基-5,9-十一双烯-2-酮，前者具有似甜香味，后者具有香精油的味道，使苹果汁味道更加鲜美。该研究结果可为GDP降解苹果汁中PAT和对苹果汁风味物质的保护作用提供依据。

Abstract

Patulin is the most common mycotoxins present in apple juice, and is very harmful to consumer health and economic development. Herein, we investigated the degradation of patulin and promotion of flavor component in apple juice by glow discharge plasma (GDP). The results showed that when the DC voltage was 550 V and the current range was 10-90 mA, the degradation rate of Patulin in apple juice reached 92.89% after treatment by glow discharge plasma for 15 min. After 30 min of GDP treatment, no significant change in the soluble solids and phenols of apple juice was observed, while the electrical conductivity, redox potential, and the color value of apple juice increased, with a slight decrease in pH. After 20 min of GDP treatment, 38 compounds were detected in apple juice by gas chromatography and mass spectrometry (GC-MS), including 8 esters, 7 alcohols, 20 aldehydes and ketones, and 3 others. Two new components ,viz. acetophenone and 6,10-dimethyl-5,9-undeundene-2-one were detected compared with the control; both are sweet and fragrant essential oils, which could make the apple juice taste more delicious. The results of this study can provide the basis for applying GDP in the degradation of patulin and promotion of flavor components in apple juice.

关键词

辉光放电等离子体苹果汁降解棒曲霉素风味物质

Keywords

Glow discharge plasmaApple juiceDegradationPatulinFlavor component

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