Abstract The degradation of mycotoxin patulin in apple juice by calcium carbonate immobilized porcine pancreatic lipase (PPL) was investigated. Batch experiments was used to study the optimal degradation conditions, including immobilized PPL addition, temperature, degradation time and initial concentration of immobilized PPL for apple juice. The concentration of patulin in apple juice was determined by HPLC. The results showed that the optimal degradation conditions were 40 °C for 18 h, adding 0.03 g/mL immobilized PPL. After the degradation of patulin, the amount of amino acids, aroma components, polyphenols had changed insignificantly in apple juice, and the patulin degradation rate was over 70% at the initial concentration of 1 mg/L. Consequently, the addition of immobilized PPL would not have a significant effect on the nutritional content. It suggested that immobilized PPL could be used for patulin degradation in apple juice.

中文翻译：

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碳酸钙固定化猪胰脂肪酶生物降解苹果汁中的展青霉素

摘要 研究了碳酸钙固定化猪胰脂肪酶（PPL）对苹果汁中棒曲霉毒素的降解作用。通过批量实验研究了最佳降解条件，包括固定化PPL的添加量、温度、降解时间和固定化PPL对苹果汁的初始浓度。用高效液相色谱法测定苹果汁中展青霉素的浓度。结果表明，最佳降解条件为 40 ℃ 18 h，加入 0.03 g/mL 固定化 PPL。棒曲霉素降解后，苹果汁中氨基酸、香气成分、多酚的含量变化不大，初始浓度为1mg/L时，棒曲霉素降解率超过70%。因此，添加固定化 PPL 不会对营养成分产生显着影响。