牡蛎中多组分多环芳烃的光动力降解研究

目的:寻求一种高效、经济、安全可靠的新型食品中有机污染物降解方法.方法:通过比较三种光敏剂(姜黄素、核黄素、金丝桃素)对牡蛎肉外观品质的影响以及光动力对水溶液中多环芳烃的降解效果,对其进行工艺优化,在最优条件下探究光动力对牡蛎中多环芳烃的降解作用.结果:当光敏剂浓度为10μmol/L时,富集量高达89.68％～92.2...

Degradation of Multi-Components Polycyclic Aromatic Hydrocarbons in Oyster by Photodynamic Technology

Objective: Finding an efficient, economic, safe and reliable method for degradation of organic pollutants in food. Methods: By comparing the effects of three photosensitizers (curcumin, riboflavin and hypericin) on the appearance quality of oyster meat and the degradation effect of photodynamic technology (PDT) on polycyclic aromatic hydrocarbons (PAHs) in aqueous solution, the process conditions were optimized, and the degradation effect of photodynamic on PAHs in oysters was explored under the optimal conditions. Results: When the concentration of photosensitizer was 10 μmol/L, the accumulation was up to 89.68%~92.22%, and the color of oyster meat was normal milky white without any change. However, when the concentration was 20 μmol/L, the accumulation was only 71.90%~78.62%, and the color of oyster meat changed significantly from white to yellow. Compared with riboflavin and hypericin, the degradation effect of curcumin-mediated photodynamic on PAHs was the best, and the degradation rate was up to 91.08% under 15 min illumination. Therefore, the optimal conditions were determined as follows: The photosensitizer was curcumin, the concentration was 10 μmol/L, and the illumination time was 15 min. Compared with the blank control group, the degradation rate of PAHs in oysters in the PDT group reached 21.92%~88.46% under the optimal conditions. Conclusion: PDT could effectively degrade polycyclic aromatic hydrocarbons (PAHs) in oysters. This technology would be a feasible method for the degradation of residual PAHs in aquatic products and would have a broad application prospect.