常用食用香辛料霉菌污染状况研究  

Research on the Mold Contamination of Several Commonly Used Spices

作　　者：黄晓德 钱骅[1] 陈斌[1] 朱羽尧[1] 赵伯涛[1] 郑惠华[2] 康碧溪 

机构地区：[1]南京野生植物综合利用研究院,江苏南京210042 [2]江苏安惠生物科技有限公司,江苏南通226009 [3]南京师范大学,江苏南京210023

出　　处：《中国野生植物资源》2015年第6期13-17,共5页Chinese Wild Plant Resources

基　　金：国家"十二五"支撑计划项目(2012BAD36B02)

摘　　要：以不同来源的桂皮、黑胡椒、白胡椒、孜然、小茴香、辣椒、八角、月桂叶、豆蔻、花椒等常用香辛料为实验材料,通过霉菌培养计数及黄曲霉毒素的测定,对常用香辛料加工流通过程中的霉菌污染情况及霉菌毒素残留情况进行了分析评价,并对样品污染霉菌进行了初步的分离鉴定。结果表明:实验所采集的11种香辛料的53个样品中,51%的样品霉菌总数超过国际通行标准,不同品种的香辛料霉菌污染情况存在较大的差异,孜然、小茴香、花椒的霉菌带菌量较高,桂皮、八角的霉菌带菌量较低;样品中黄曲霉素含量与霉菌污染程度存在一定的相关性,闪蒸、辐照处理能够有效减少香辛料中活菌数目,但对霉菌毒素含量影响较小。In this paper,the mold contamination and the toxin residual of eleven kinds of spice materials from different sources,such as Chinese cinnamon,black pepper,white pepper,cumin,fennel,red pepper,Chinese anise,cardamom,Chinese prickly ash were analyzed and evaluated. The results show that51% samples of the 53 test samples exceed the standard requirement of total mold. The mold contamination of different source samples was significantly,The total number of mold in cumin,fennel and Chinese prickly ash is higher,that in Chinese cinnamon,Chinese anise is lower. There is a positive correlation between toxin content in the sample and mold pollution level. Irradiation and flash sterilization treatment were very effective in reducing the number of living molds in spices,but has little effect on the content of mycotoxins.

关 键 词：香辛料 霉菌 分离 鉴定 毒素 

分 类 号：R155.5[医药卫生—营养与食品卫生学]