果汁护色剂JPX对苹果汁中棒曲霉素的降解作用及护色效果

Effects of color protection agent JPX on patulin degradation and color protection of apple juice

摘要: 为了考察果汁护色剂JPX在护色同时对苹果汁中棒曲霉素的降解作用与条件，该文研究处理温度、添加剂用量及处理时间对棒曲霉素降解率和果汁色值的影响。结果表明：在苹果浓缩汁生产过程中，用JPX控制棒曲霉素的较佳方法是，在榨汁阶段加入0.8g/L，酶解阶段加入1.6 g/L，棒曲霉素的降解率可以达到70%～80%，且对果汁有很好的护色效果。

Abstract: In order to investigate the application of color protection agent JPX in patulin degradation and color protection of apple juice, the influences of JPX dosage, temperature, and treating time on degradation ratio of patulin and color value of juice were researched. Results show that JPX reduces patulin by 70%～80% when 0.8 g/L JPX is added at squeezing stage and 1.6 g/L JPX at enzymatic treating stage. Juice color is well protected at the above optimal condition.