摘要
浓缩苹果汁中棒曲霉素超标使苹果汁品质下降,这是限制我国浓缩苹果汁出口的主要原因之一。针对苹果汁中棒曲霉素的产生特点,从苹果贮藏、苹果汁生产两方面简要分析棒曲霉素含量的控制方法,并对苹果汁中棒曲霉素的降解方法从物理、化学两方面进行探讨。
Excessive patulin in apple juice decreased the quality of apple juice,which was one of the main reason why the export of Chinese apple juice was limited.On the basis of characteristics of patulin producers in apple juice,the patulin control methods in the storage of apples and production of apple juice were analyzed,and the degradation of patulin from two aspects of the physical and chemistry was discussed.
出处
《广州化工》
CAS
2010年第7期49-52,共4页
GuangZhou Chemical Industry
关键词
苹果汁
棒曲霉素
控制
降解
apple juice
patulin
control
degradation
