酸性氧化电解水清除黄曲霉毒素B_1的研究  

Studies on the Elimination of Aflatoxin B_1 by Electrolyzed Oxidizing Water

作　　者：熊科[1] 李秀婷[1] 刘海杰[2] 李里特[2] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2014年第8期165-173,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市自然科学基金-青年基金项目(5144026)

摘　　要：真菌毒素污染中,因黄曲霉能产生对人和各种生物毒性极强的黄曲霉毒素而受到广泛关注。本文利用酸性氧化电解水清除黄曲霉代谢产生毒素B1,采用HPLC测定残留的毒素。研究结果:毒素污染程度为60 μg/kg以下的花生,经酸性氧化电解水处理,毒素含量降至GB 2761-2005规定的安全限10 μg/kg以下。酸性氧化电解水中有效氯对清除AFB1发挥了重要的作用。在有效氯水平为80 mg/L,料液比1:7.5(m:V)的条件下,用酸性氧化电解水常温震荡处理染毒的花生15 min,去毒率在90%左右。处理后花生的表皮颜色变浅,水分、脂肪和蛋白含量等主要品质指标基本无变化,可进一步加工处理。Among the fungal contamination, Aspergillus flavus （A. flavus） is of concern due to its toxigenic potential to human and most species for producing aflatoxin. The purpose of this study was to evaluate the processes of EOW e- liminate the AFB,. In this paper, the main results and conclusions as follow： EOW can eliminate the AFB1 below the limited of GB 2761-2005 when the content no more than 60 μg/kgo Available chlorine accounts for the main factor to e liminate the AFB1. According to the results, soaked and shaked the contaminated peanut in EOW solution （the ratio of sol id to liquid was 1：7.5 （m：V） and the ACC was 80mg/L for 15 min at room temperature, the decontamination ration of AFBI will reach to nearly 90%. The water, fat and protein contents of peanuts have little change after treatments except for colour lighten.

关 键 词：酸性氧化电解水 黄曲霉毒素B1(AFB1) 清除毒素 花生品质 

分 类 号：TS201.6[轻工技术与工程—食品科学]