食品与发酵工业 >

2023 , Vol. 49 >Issue 24: 37 - 43

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034919

研究报告

纳米-氧化镁荷正电无机陶瓷膜的制备及对葡萄汁中赭曲霉毒素A的静电吸附

  • 南米娜 ,
  • 辛雪燕 ,
  • 薛华丽
展开
  • 1(甘肃农业大学,实验室与基地管理中心,甘肃 兰州,730070)
    2(甘肃农业大学 理学院,甘肃 兰州,730070)
第一作者:高级实验师(南米娜高级实验师和薛华丽教授为共同通信作者,E-mail:nanmina@126.com;xuehuali77@sina.com)

收稿日期: 2023-01-17

  修回日期: 2023-02-17

  网络出版日期: 2024-01-17

基金资助

国家自然科学基金(32260627);甘肃省高等学校青年博士基金(2022QB-078)

收起

Synthesis of nano-MgO positively charged inorganic ceramic membrane and electrostatic adsorption for ochratoxin A in grape juice

  • NAN Mina ,
  • XIN Xueyan ,
  • XUE Huali
Expand
  • 1(Laboratory and Practice Base Management Center, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)

Received date: 2023-01-17

  Revised date: 2023-02-17

  Online published: 2024-01-17

Fold

摘要

赭曲霉毒素A(ochratoxin A,OTA)作为重要的真菌毒素之一,在葡萄制品中的污染较为普遍,尤其是葡萄酒与葡萄汁。传统的OTA物理脱除方法存在材料单一、吸附材料难去除、影响营养品质等问题。该研究采用浸渍-热分解法以尿素与MgCl2·6H2O为原料通过加入分散剂来制备纳米-氧化镁(nano-MgO)荷正电无机陶瓷膜,筛选了OTA的最佳吸附条件,应用于葡萄汁中OTA的去除并分析了葡萄汁的营养品质与风味变化。结果表明,nano-MgO立方体有效增加了陶瓷膜的比表面积,改变了其荷电性能,对葡萄汁中OTA的吸附率达到91%以上,且整体保留了葡萄汁的营养品质与香气物质。

关键词： 荷正电无机陶瓷膜; 赭曲霉毒素A; 吸附; 营养品质

本文引用格式

南米娜 , 辛雪燕 , 薛华丽 . 纳米-氧化镁荷正电无机陶瓷膜的制备及对葡萄汁中赭曲霉毒素A的静电吸附[J]. 食品与发酵工业, 2023 , 49(24) : 37 -43 . DOI: 10.13995/j.cnki.11-1802/ts.034919

Abstract

Ochratoxin A (OTA) is an important mycotoxin that widely exists in grape products, especially in wine and grape juice. The traditional physical removal methods for OTA are limited by single material, difficult removal of adsorbents, and affecting the nutritional quality. Nano-MgO positively charged inorganic ceramic membrane was prepared by impregnation-thermal decomposition with urea, MgCl2·6H2O and dispersant, and the optimal conditions for OTA adsorption were tested. Nano-MgO positively charged inorganic ceramic membrane was applied to remove OTA in grape juice, and the quality and flavor changes of grape juice were also analyzed. The results showed that nano-MgO cubes increased specific surface area and changed the electric properties of the ceramic membrane. The removal rate of OTA in grape juice was over 91%, and the overall nutritional quality and aroma substances of grape juice was preserved.

Key words： positively charged inorganic ceramic membrane; ochratoxin A; adsorption; nutritional quality

参考文献

[1] NAN M N, XUE H L, BI Y.Contamination, detection and control of mycotoxins in fruits and vegetables[J].Toxins, 2022, 14(5):309.
[2] ERCEG S, MATEO E, ZIPANCIC I, et al.Assessment of toxic effects of ochratoxin A in human embryonic stem cells[J].Toxins, 2019, 11(4):217.
[3] HASHEMI J, ALIZADEH N.Investigation of solvent effect and cyclodextrins on fluorescence properties of ochratoxin A[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy, 2009, 73(1):121-126.
[4] DAHAL S, LEE H J, GU K J, et al.Heat stability of ochratoxin A in an aqueous buffered model system[J].Journal of Food Protection, 2016, 79(10):1748-1752.
[5] SAADULLAH A A M, A BDULLAH S K A.Fungal contamination of dried vine fruits and ochratoxin a detection in grape juice from Duhok, Iraq[J].Revista Innovaciencia, 2018, 6(2):1-8.
[6] WEI D M, WU X H, XU J, et al.Determination of ochratoxin A contamination in grapes, processed grape products and animal-derived products using ultra-performance liquid chromatography-tandem mass spectroscopy system[J].Scientific Reports, 2018, 8(1):2051.
[7] JAMAL Y, MEHRAN V, FIROUZEH N, et al.Occurrence of ochratoxin a in grape juice of Iran[J].Iranian Journal of Pharmaceutical Research, 2018, 17(1):140-146.
[8] CARO J, NOACK M, KÖLSCH P, et al.Zeolite membranes-state of their development and perspective[J].Microporous and Mesoporous Materials, 2000, 38(1):3-24.
[9] CHENG X T, LI N, ZHU M F, et al.Positively charged microporous ceramic membrane for the removal of titan yellow through electrostatic adsorption[J].Journal of Environmental Sciences, 2016, 44(6):204-212.
[10] KATTAMURI N, SHIN J H, KANG B, et al.Development and surface characterization of positively charged filters[J].Journal of Materials Science, 2005, 40(17):4531-4539.
[11] ZHANG L L, LI N, ZHU M F, et al.Nano-structured surface modification of micro-porous ceramic membrane with positively charged nano-Y2O3 coating for organic dyes removal[J].RSC Advances, 2015, 5(98):80643-80649.
[12] NAN M N, BI Y, QIANG Y, et al.Electrostatic adsorption and removal mechanism of ochratoxin A in wine via a positively charged nano-MgO microporous ceramic membrane[J].Food Chemistry, 2022, 371:131157.
[13] 王俊丽, 聂国兴, 李素贞, 等.DNS法测定还原糖含量时最适波长的确定[J].河南农业科学, 2010,39(4):115-118.
WANG J L, NIE G X, LI S Z, et al.Optimal wavelength for determining the content of reducing sugar by DNS method[J].Journal of Henan Agricultural Sciences, 2010,39(4):115-118.
[14] SHAN T J, SUN W, B WANG X H, et al.Purification of ustiloxins a and B from rice false smut balls by macroporous resins[J].Molecules, 2013, 18(7):8181-8199.
[15] 冯文英, 张继伟, 张博, 等.旋转黏度计法测定4种农药悬浮剂的黏度[J].现代农药, 2015,14(4):16-17;22.
FENG W Y, ZHANG J W, ZHANG B, et al.Determination of the viscosity of four pesticides SC by rotational viscometer[J].Modern Agrochemicals, 2015,14(4):16-17;22.
[16] 聂继云, 毋永龙, 李海飞, 等.苹果鲜榨汁品质评价体系构建[J].中国农业科学, 2013, 46(8):1657-1667.
NIE J Y, WU Y L, LI H F, et al.Evaluation system established for fresh apple juice quality[J].Scientia Agricultura Sinica, 2013, 46(8):1657-1667.
[17] COSME F, CAPÃO I, FILIPE-RIBEIRO L, et al.Evaluating potential alternatives to potassium caseinate for white wine fining:Effects on physicochemical and sensory characteristics[J].LWT-Food Science and Technology, 2012, 46(2):382-387.
[18] 李小红, 曾民鑫, 周良春.单功能化壳聚糖对刺梨果汁单宁及色素吸附的研究[J].食品科技, 2018,43(8):176-183.
LI X H, ZENG M X, ZHOU L C.Decolorization and tannin removal efficiency of Rosa roxburghii Tratt juice with monofunctional chitosan[J].Food Science and Technology, 2018,43(8):176-183.
[19] 鲁榕榕, 马腾臻, 张波, 等.不同澄清剂对起泡葡萄酒原酒的澄清作用及对香气品质的影响[J].食品科学, 2018, 39(12):146-153.
LU R R, MA T Z, ZHANG B, et al.Effect of different clarifying agents on clarification and aroma quality of sparkling base wine[J].Food Science, 2018, 39(12):146-153.
[20] 张爱娟, 李健生, 孙秀云, 等.陶瓷微滤膜涂膜液的分散性能研究[J].水处理技术, 2003, 29(4):200-202.
ZHANG A J,LI J S,SUN X Y, et al.Dispersion behavior of membrane suspensions for ceramic microfiltration membranes[J].Technology of Water Treatment, 2003, 29(4):200-202.
[21] OLIARES-MAEN M, DEL PRETE V, GARCIA-MORUNO E, et al.The development of an activated carbon from cherry stones and its use in the removal of ochratoxin A from red wine[J].Food Control, 2009, 20(3):298-303.
[22] TOMAŠEVIĆ-ČANOVIĆ M, DAKOVIĆ A, ROTTINGHAUS G, et al.Surfactant modified zeolites-new efficient adsorbents for mycotoxins[J].Microporous and Mesoporous Materials, 2003, 61(1-3):173-180.
[23] 侯燕杰, 郭玉蓉, 牛鹏飞.仙人掌果果汁的流变学特性[J].食品与发酵工业, 2018, 44(12):92-96.
HOU Y J,GUO Y R,NIU P F.Rheological properties of cactus fruit juice[J].Food and Fermentation Industries, 2018, 44(12):92-96.
[24] 何义国, 赵兴秀, 邓静, 等.白酒中酯类化合物的稳定性研究[J].酿酒科技, 2012(12):34-36.
HE Y G, ZHAO X X, DENG J, et al.Study on the stability of ester compounds in liquor[J].Liquor-Making Science & Technology, 2012(12):34-36.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司