CAJ | 학술논문

利用高效液相色谱检测方法，以超声波功率、处理时间、棒曲霉素初始浓度作为考察因素进行单因素及正交试验，对超声波去除苹果浓缩汁中棒曲霉素的效果进行了研究.结果表明：在超声波功率600 W、处理时间90 min、棒曲霉素初始浓度为200μg/L时，棒曲霉素降解率可达最大值72.87%，表明超声波法可有效降低浓缩苹果汁中棒曲霉素的含量.
이용고효액상색보검측방법，이초성파공솔、처리시간、봉곡매소초시농도작위고찰인소진행단인소급정교시험，대초성파거제평과농축즙중봉곡매소적효과진행료연구.결과표명：재초성파공솔600 W、처리시간90 min、봉곡매소초시농도위200μg/L시，봉곡매소강해솔가체최대치72.87%，표명초성파법가유효강저농축평과즙중봉곡매소적함량.
Using HPLC method,taking ultrasonic power,processing time and initial concentration of patulin as factors,the single factor test and the orthogonal experiment were carried out to study the effects of removing patulin from apple juice concentrate(AJC)by ultrasonic.The results showed that under the conditions of ultrasonic power 600 W,dealing time 90 min,the initial concentration of patulin 200μg/L,the degradation of patulin in AJC reached to the maximum as 72.87%,thereby,it indicated the ultrasonic deal-ing could effectively remove the patulin in AJC.