| Chinese Abstract | 第12-14页 |
| Abstract | 第14-16页 |
| Chapter 1 Review of the literature | 第17-43页 |
| 1.1 Overview of apple and apple juice production | 第17-22页 |
| 1.1.1 World production of apple and apple juice | 第17-19页 |
| 1.1.2 China’s production of apple and apple juice | 第19-22页 |
| 1.2 Postharvest decay of apple caused by Penicillium expansum | 第22-24页 |
| 1.2.1 Postharvest diseases of apple fruit | 第22-23页 |
| 1.2.2 Penicillium expansum infection in apple fruit | 第23-24页 |
| 1.3 Mycotoxin patulin | 第24-33页 |
| 1.3.1 History and regulation of patulin | 第24-26页 |
| 1.3.2 Chemical and physical properties of patulin | 第26页 |
| 1.3.3 Health implication of patulin | 第26-28页 |
| 1.3.4 Biosynthesis of patulin | 第28-30页 |
| 1.3.5 Patulin determination | 第30页 |
| 1.3.6 Patulin within foods | 第30-33页 |
| 1.4 Apple juice processing and their effect on patulin | 第33-40页 |
| 1.4.1 Control during apple harvest | 第34页 |
| 1.4.2 Control during transport | 第34页 |
| 1.4.3 Control during storage | 第34-35页 |
| 1.4.4 Control during washing | 第35页 |
| 1.4.5 Control during juice pressing, extraction, clarification and filtration | 第35-36页 |
| 1.4.6 Pasteurization | 第36页 |
| 1.4.7 Novel processing technologies | 第36-37页 |
| 1.4.8 Chemical modification | 第37-38页 |
| 1.4.9 Biological control | 第38页 |
| 1.4.10 Adsorption | 第38-40页 |
| 1.5 The significance and main content of the study | 第40-43页 |
| 1.5.1 The significance of the study | 第40-41页 |
| 1.5.2 Main content of the study | 第41-43页 |
| Chapter 2 Assessment of patulin adsorption efficacy from juice-p H simulation aqueous bywater-insoluble corn flour | 第43-59页 |
| 2.1 Introduction | 第43-44页 |
| 2.2 Materials and methods | 第44-46页 |
| 2.2.1 Materials | 第44页 |
| 2.2.2 Preparation of WICF with different granularity | 第44页 |
| 2.2.3 Batch adsorption experiments | 第44-45页 |
| 2.2.4 Characterization of WICF | 第45-46页 |
| 2.2.5 Patulin detection by HPLC | 第46页 |
| 2.2.6 Statistical analysis | 第46页 |
| 2.3 Results and discussion | 第46-57页 |
| 2.3.1 Effect of granularity of WICF on patulin adsorption | 第46-47页 |
| 2.3.2 Effect of adsorbent dosage on patulin adsorption | 第47-48页 |
| 2.3.3 Effect of contact time and temperature on patulin adsorption | 第48-49页 |
| 2.3.4 Effect of p H on patulin adsorption | 第49-50页 |
| 2.3.5 Effect of initial concentration of patulin on patulin adsorption | 第50-51页 |
| 2.3.6 Adsorption isotherm modeling | 第51-53页 |
| 2.3.7 Adsorption kinetic studies | 第53-54页 |
| 2.3.8 Thermodynamic studies | 第54-55页 |
| 2.3.9 SEM study | 第55页 |
| 2.3.10 FTIR spectroscopic analysis | 第55-57页 |
| 2.3.11 Adsorption of patulin in various fruit juices by WICF | 第57页 |
| 2.4 Conclusions | 第57-59页 |
| Chapter 3 Preparation and characterization of triethylene tetramine-modified water-insolublecorn flour caged in magnetic chitosan resin for adsorption of patulin | 第59-71页 |
| 3.1 Introduction | 第59-61页 |
| 3.2 Materials and methods | 第61-64页 |
| 3.2.1 Materials | 第61页 |
| 3.2.2 Preparation of TETA-WICF/MCR and control group | 第61-62页 |
| 3.2.3 Optimization of TETA-WICF/MCR preparation conditions | 第62-63页 |
| 3.2.4 Characterization of TETA-WICF/MCR | 第63页 |
| 3.2.5 Adsorption experiments | 第63-64页 |
| 3.2.6 Patulin extraction and quantification | 第64页 |
| 3.2.7 Statistical analysis | 第64页 |
| 3.3 Results and discussion | 第64-70页 |
| 3.3.1 Optimization of TETA-WICF/MCR preparation conditions | 第64-65页 |
| 3.3.2 Particle size and the morphology of TETA-WICF/MCR | 第65-66页 |
| 3.3.3 FTIR spectroscopic analysis | 第66-67页 |
| 3.3.4 X-ray diffraction analysis | 第67-68页 |
| 3.3.5 Magnetic separation performance | 第68-69页 |
| 3.3.6 Mechanical property and swelling behavior | 第69-70页 |
| 3.4 Conclusions | 第70-71页 |
| Chapter 4 Assessment of patulin adsorption efficacy from apple juice by triethylenetetramine-modified water-insoluble corn flour caged in magnetic chitosan resin | 第71-83页 |
| 4.1 Introduction | 第71-72页 |
| 4.2 Materials and methods | 第72-73页 |
| 4.2.1 Materials | 第72页 |
| 4.2.2 Batch adsorption experiments | 第72页 |
| 4.2.3 Characterization of TETA-WICF/MCR | 第72-73页 |
| 4.2.4 Quality parameters of apple juice determination | 第73页 |
| 4.2.5 Patulin extraction and quantification | 第73页 |
| 4.2.6 Statistical analysis | 第73页 |
| 4.3 Results and discussion | 第73-82页 |
| 4.3.1 Effect of adsorbent dosage on patulin adsorption | 第73-74页 |
| 4.3.2 Effect of contact time on patulin adsorption | 第74-75页 |
| 4.3.3 Effect of temperature on patulin adsorption | 第75页 |
| 4.3.4 Effect of p H on patulin adsorption | 第75-77页 |
| 4.3.5 Effect of initial concentration of patulin on patulin adsorption | 第77页 |
| 4.3.6 Adsorption isotherm modeling | 第77-79页 |
| 4.3.7 Adsorption kinetic studies | 第79-80页 |
| 4.3.8 SEM study | 第80页 |
| 4.3.9 FTIR spectroscopic analysis | 第80-81页 |
| 4.3.10 Effect of TETA-WICF/MCR addition on quality parameters of juice | 第81-82页 |
| 4.4 Conclusions | 第82-83页 |
| Chapter 5 Conclusions and future work | 第83-85页 |
| 5.1 Conclusions | 第83-84页 |
| 5.2 Future work | 第84-85页 |
| References | 第85-105页 |
| Appendix | 第105-106页 |
| 攻读学位期间取得的研究成果 | 第106-107页 |
| 致谢 | 第107-108页 |
| 个人简况及联系方式 | 第108-111页 |
