摘要
以超声波技术及低温等离子体活化水协同作用为基础,联合降解黑木耳中的残留抗生素,以期为黑木耳生产中污染物控制提供技术方法。结果表明:将抗生素浓度0.5 mg/kg的黑木耳浸没于低温等离子体活化水中,在超声功率480 W、温度30℃、频率25 kHz条件下处理45 min时,木耳中环丙沙星和恩诺沙星的降解率分别为51.92%和55.47%,通过响应面试验优化后的抗生素降解效果与预测值无明显差异。处理后黑木耳中总糖、粗蛋白、粗脂肪含量分别降低5.24%、1.24%、0.12%,而粗纤维和灰分含量无显著变化,相关指标符合国家标准中黑木耳的理化指标要求。因此,超声波协同低温等离子体活化水对黑木耳中抗生素的降解效果良好。
Based on the synergistic effect of ultrasonic technology and low⁃temperature plasma⁃activated wa⁃ter,the degradation of residual antibiotics in Auricularia auricula was performed to provide a technical method for pollutant control in A.auricula production.The results showed that when A.auricula with an antibiotic con⁃centration of 0.5 mg/kg was immersed in low⁃temperature plasma activated water and treated for 45 min under the conditions of ultrasonic power of 480 W,temperature of 30℃,frequency of 25 kHz,the degradation rates of ciprofloxacin and enrofloxacin in A.auricula were 51.92%and 55.47%,respectively.The antibiotic degrada⁃tion effect after the response surface optimization test was not significantly different from the predicted value.After treatment,the contents of total sugar,crude protein and crude fat in A.auricula decreased by 5.24%,1.24%and 0.12%,respectively,while crude fiber and ash had no obvious change.All of them can meet the re⁃quirements of physicochemical indexes of A.auricula in national standards.Therefore,ultrasonic⁃assisted low⁃temperature plasma⁃activated water has a good degradation effect on the antibiotics in A.auricula.
作者
蔡瑞
焦睿智
岳田利
高振鹏
袁亚宏
王周利
CAI Rui;JIAO Ruizhi;YUE Tianli;GAO Zhenpeng;YUAN Yahong;WANG Zhouli(College of Food Science and Engineering,Northwest University,Xi'an 710069,Shaanxi,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)
出处
《食品研究与开发》
CAS
2024年第8期1-8,44,共9页
Food Research and Development
基金
“十三五”国家重点研发计划项目(2019YFC1606701)
宁夏农林科学院对外科技合作专项项目(DW⁃X⁃2022001⁃05)。
关键词
黑木耳
抗生素
降解
超声波
低温等离子体
Auricularia auricula
antibiotics
degradation
ultrasonic
low⁃temperature plasma
