Stability of patulin in a juice-like aqueous model system in the presence of ascorbic acid

被引：79

作者：

Drusch, S. ^{[1
]}

Kopka, S. ^{[1
]}

Kaeding, J. ^{[1
]}

机构：

[1] Univ Kiel, Arbeitsgrp Lebensmittelqual & Sicherheit, D-24118 Kiel, Germany

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 01期

关键词：

mycotoxins; patulin; decontamination; degradation; vitamin C; ascorbic acid;

D O I：

10.1016/j.foodchem.2005.09.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present study, the stability of patulin in an aqueous juice-like model system was investigated. At acidic pH, the presence of ascorbic acid reduced the stability of patulin. After 34 days, patulin was reduced to 30% of its initial concentration in the presence of ascorbic acid compared to 68-71% in samples without ascorbic acid. Conditions during storage (presence of light, oxygen and/or metal ions) influenced the stability of patulin. Furthermore, it was possible to induce degradation of patulin by either generating hydroxyl radicals or by adding the rather stable radical diphenyl-l-picrylhydrazyl (DPPH). Data from the present study indicate that patulin is decomposed by free radicals generated by oxidation of ascorbic acid to dehydroascorbic acid. Rapid oxidation of ascorbic acid in the presence of oxygen, catalysed by free metal ions, resulted in a decrease of patulin. After complete oxidation of ascorbic acid, no further patulin degradation was observed. In contrast, slow oxidation of ascorbic acid in the presence of metal-chelators induced a continuous, slow oxidation of patulin. Due to low oxygen content in the headspace of a food package, addition of ascorbic acid to products such as apple juice, prior to filling, cannot be considered as an effective decontamination strategy. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：192 / 197

页数：6

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