Abstract：
Patulin (PAT) is a toxic secondary metabolite produced by Aspergillus sp. and Penicillium sp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p < 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.
摘要：
棒曲霉素（PAT）是曲霉属产生的有毒次级代谢产物。和青霉菌sp.,它是大多数苹果及其产品的污染物。选择国际公认的HACCP体系作为理论基础，以更有效地降低浓缩苹果汁（AJC）中的PAT。通过对浓缩苹果汁(AJC)生产企业的实地调查,我们从AJC生产的13个步骤中收集了117个样品，包括整个苹果,苹果果肉,和苹果汁。通过高效液相色谱（HPLC）分析PAT含量，并与来自不同生产过程的样品进行比较。结果表明，五个过程对PAT含量有显著影响(p<0.05)，收到生苹果，生苹果的分类，吸附步骤，巴氏灭菌,和无菌灌装。这些过程被确定为CCP。建立了将CCP维持在可接受范围内的监测系统，并在超过CCP的情况下提出了纠正措施。根据上述确定的CCP，临界极限,和控制方法(纠正措施)，建立了与AJC生产过程相关的HACCP计划。这项研究为希望有效控制其产品中PAT含量的果汁制造商提供了重要的指导。
