氨基化磁性玉米粉/壳聚糖树脂吸附展青霉素
发布时间：2021-02-01 07:59
展青霉素是一种由青霉属、曲霉属及丝衣霉属中多种微生物产生的次级代谢产物,具有广泛的急性、慢性和细胞水平的毒性,对苹果及苹果汁污染最为严重。本论文以模拟溶液和苹果汁中的展青霉素为研究体系,探讨水不溶玉米粉及氨基化磁性玉米粉/壳聚糖树脂（Triethylene tetramine-modified water-insoluble corn flour caged in magnetic chitosan resin,TETA-WICF/MCR）对展青霉素的吸附特性及相关机理。具体内容及结果如下:1.制备了一种能够吸附模拟溶液中展青霉素的水不溶玉米粉,考察其对展青霉素去除能力的主要影响因素,通过等温吸附研究、动力学研究、热力学研究、扫描电镜分析和傅里叶变换红外光谱分析对吸附机理进行初步研究。结果表明,水不溶玉米粉能有效吸附模拟溶液中的展青霉素,粒径、时间、pH值和温度是影响吸附的重要因素。水不溶玉米粉对展青霉素的吸附为多层吸附,颗粒内扩散是吸附的主要速率控制步骤,且吸附是吸热和自发的过程。在25℃,Langmuir模型拟合得到的最大吸附量为68.02μg/g。扫描电镜表征发现吸附前后水不溶玉...
【文章来源】：山西大学山西省
【文章页数】：111 页
【学位级别】：硕士
【文章目录】：
Chinese Abstract
Abstract
Chapter 1 Review of the literature
1.1 Overview of apple and apple juice production
1.1.1 World production of apple and apple juice
1.1.2 China’s production of apple and apple juice
1.2 Postharvest decay of apple caused by Penicillium expansum
1.2.1 Postharvest diseases of apple fruit
1.2.2 Penicillium expansum infection in apple fruit
1.3 Mycotoxin patulin
1.3.1 History and regulation of patulin
1.3.2 Chemical and physical properties of patulin
1.3.3 Health implication of patulin
1.3.4 Biosynthesis of patulin
1.3.5 Patulin determination
1.3.6 Patulin within foods
1.4 Apple juice processing and their effect on patulin
1.4.1 Control during apple harvest
1.4.2 Control during transport
1.4.3 Control during storage
1.4.4 Control during washing
1.4.5 Control during juice pressing, extraction, clarification and filtration
1.4.6 Pasteurization
1.4.7 Novel processing technologies
1.4.8 Chemical modification
1.4.9 Biological control
1.4.10 Adsorption
1.5 The significance and main content of the study
1.5.1 The significance of the study
1.5.2 Main content of the study
Chapter 2 Assessment of patulin adsorption efficacy from juice-p H simulation aqueous bywater-insoluble corn flour
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials
2.2.2 Preparation of WICF with different granularity
2.2.3 Batch adsorption experiments
2.2.4 Characterization of WICF
2.2.5 Patulin detection by HPLC
2.2.6 Statistical analysis
2.3 Results and discussion
2.3.1 Effect of granularity of WICF on patulin adsorption
2.3.2 Effect of adsorbent dosage on patulin adsorption
2.3.3 Effect of contact time and temperature on patulin adsorption
2.3.4 Effect of p H on patulin adsorption
2.3.5 Effect of initial concentration of patulin on patulin adsorption
2.3.6 Adsorption isotherm modeling
2.3.7 Adsorption kinetic studies
2.3.8 Thermodynamic studies
2.3.9 SEM study
2.3.10 FTIR spectroscopic analysis
2.3.11 Adsorption of patulin in various fruit juices by WICF
2.4 Conclusions
Chapter 3 Preparation and characterization of triethylene tetramine-modified water-insolublecorn flour caged in magnetic chitosan resin for adsorption of patulin
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials
3.2.2 Preparation of TETA-WICF/MCR and control group
3.2.3 Optimization of TETA-WICF/MCR preparation conditions
3.2.4 Characterization of TETA-WICF/MCR
3.2.5 Adsorption experiments
3.2.6 Patulin extraction and quantification
3.2.7 Statistical analysis
3.3 Results and discussion
3.3.1 Optimization of TETA-WICF/MCR preparation conditions
3.3.2 Particle size and the morphology of TETA-WICF/MCR
3.3.3 FTIR spectroscopic analysis
3.3.4 X-ray diffraction analysis
3.3.5 Magnetic separation performance
3.3.6 Mechanical property and swelling behavior
3.4 Conclusions
Chapter 4 Assessment of patulin adsorption efficacy from apple juice by triethylenetetramine-modified water-insoluble corn flour caged in magnetic chitosan resin
4.1 Introduction
4.2 Materials and methods
4.2.1 Materials
4.2.2 Batch adsorption experiments
4.2.3 Characterization of TETA-WICF/MCR
4.2.4 Quality parameters of apple juice determination
4.2.5 Patulin extraction and quantification
4.2.6 Statistical analysis
4.3 Results and discussion
4.3.1 Effect of adsorbent dosage on patulin adsorption
4.3.2 Effect of contact time on patulin adsorption
4.3.3 Effect of temperature on patulin adsorption
4.3.4 Effect of p H on patulin adsorption
4.3.5 Effect of initial concentration of patulin on patulin adsorption
4.3.6 Adsorption isotherm modeling
4.3.7 Adsorption kinetic studies
4.3.8 SEM study
4.3.9 FTIR spectroscopic analysis
4.3.10 Effect of TETA-WICF/MCR addition on quality parameters of juice
4.4 Conclusions
Chapter 5 Conclusions and future work
5.1 Conclusions
5.2 Future work
References
Appendix
攻读学位期间取得的研究成果
致谢
个人简况及联系方式
本文编号：3012456
【文章来源】：山西大学山西省
【文章页数】：111 页
【学位级别】：硕士
【文章目录】：
Chinese Abstract
Abstract
Chapter 1 Review of the literature
1.1 Overview of apple and apple juice production
1.1.1 World production of apple and apple juice
1.1.2 China’s production of apple and apple juice
1.2 Postharvest decay of apple caused by Penicillium expansum
1.2.1 Postharvest diseases of apple fruit
1.2.2 Penicillium expansum infection in apple fruit
1.3 Mycotoxin patulin
1.3.1 History and regulation of patulin
1.3.2 Chemical and physical properties of patulin
1.3.3 Health implication of patulin
1.3.4 Biosynthesis of patulin
1.3.5 Patulin determination
1.3.6 Patulin within foods
1.4 Apple juice processing and their effect on patulin
1.4.1 Control during apple harvest
1.4.2 Control during transport
1.4.3 Control during storage
1.4.4 Control during washing
1.4.5 Control during juice pressing, extraction, clarification and filtration
1.4.6 Pasteurization
1.4.7 Novel processing technologies
1.4.8 Chemical modification
1.4.9 Biological control
1.4.10 Adsorption
1.5 The significance and main content of the study
1.5.1 The significance of the study
1.5.2 Main content of the study
Chapter 2 Assessment of patulin adsorption efficacy from juice-p H simulation aqueous bywater-insoluble corn flour
2.1 Introduction
2.2 Materials and methods
2.2.1 Materials
2.2.2 Preparation of WICF with different granularity
2.2.3 Batch adsorption experiments
2.2.4 Characterization of WICF
2.2.5 Patulin detection by HPLC
2.2.6 Statistical analysis
2.3 Results and discussion
2.3.1 Effect of granularity of WICF on patulin adsorption
2.3.2 Effect of adsorbent dosage on patulin adsorption
2.3.3 Effect of contact time and temperature on patulin adsorption
2.3.4 Effect of p H on patulin adsorption
2.3.5 Effect of initial concentration of patulin on patulin adsorption
2.3.6 Adsorption isotherm modeling
2.3.7 Adsorption kinetic studies
2.3.8 Thermodynamic studies
2.3.9 SEM study
2.3.10 FTIR spectroscopic analysis
2.3.11 Adsorption of patulin in various fruit juices by WICF
2.4 Conclusions
Chapter 3 Preparation and characterization of triethylene tetramine-modified water-insolublecorn flour caged in magnetic chitosan resin for adsorption of patulin
3.1 Introduction
3.2 Materials and methods
3.2.1 Materials
3.2.2 Preparation of TETA-WICF/MCR and control group
3.2.3 Optimization of TETA-WICF/MCR preparation conditions
3.2.4 Characterization of TETA-WICF/MCR
3.2.5 Adsorption experiments
3.2.6 Patulin extraction and quantification
3.2.7 Statistical analysis
3.3 Results and discussion
3.3.1 Optimization of TETA-WICF/MCR preparation conditions
3.3.2 Particle size and the morphology of TETA-WICF/MCR
3.3.3 FTIR spectroscopic analysis
3.3.4 X-ray diffraction analysis
3.3.5 Magnetic separation performance
3.3.6 Mechanical property and swelling behavior
3.4 Conclusions
Chapter 4 Assessment of patulin adsorption efficacy from apple juice by triethylenetetramine-modified water-insoluble corn flour caged in magnetic chitosan resin
4.1 Introduction
4.2 Materials and methods
4.2.1 Materials
4.2.2 Batch adsorption experiments
4.2.3 Characterization of TETA-WICF/MCR
4.2.4 Quality parameters of apple juice determination
4.2.5 Patulin extraction and quantification
4.2.6 Statistical analysis
4.3 Results and discussion
4.3.1 Effect of adsorbent dosage on patulin adsorption
4.3.2 Effect of contact time on patulin adsorption
4.3.3 Effect of temperature on patulin adsorption
4.3.4 Effect of p H on patulin adsorption
4.3.5 Effect of initial concentration of patulin on patulin adsorption
4.3.6 Adsorption isotherm modeling
4.3.7 Adsorption kinetic studies
4.3.8 SEM study
4.3.9 FTIR spectroscopic analysis
4.3.10 Effect of TETA-WICF/MCR addition on quality parameters of juice
4.4 Conclusions
Chapter 5 Conclusions and future work
5.1 Conclusions
5.2 Future work
References
Appendix
攻读学位期间取得的研究成果
致谢
个人简况及联系方式
本文编号：3012456
本文链接：https://www.wllwen.com/kejilunwen/huaxue/3012456.html
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