食醋酿造用玉米化学成分变化对玉米赤霉烯酮提取的影响  

Effects of Chemical Composition Changes of Corn Used in Vinegar Brewing on the Extraction of Zearalenone

作　　者：高建伟[1] 张浩楠 于丽萍 金吉东 贾文影 张舵[1] GAO Jian-wei;ZHANG Hao-nan;YU Li-ping;JIN Ji-dong;JIA Wen-ying;ZHANG Duo(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China;Co-Feed(Qiqihar)Co.,Ltd.,Qiqihar 161200,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]科菲特饲料(齐齐哈尔)有限公司,黑龙江齐齐哈尔161200

出　　处：《中国调味品》2021年第7期42-46,共5页China Condiment

基　　金：黑龙江省教育厅科学技术项目(12541871)。

摘　　要：玉米食醋主要是以玉米、高粱为主要原料经发酵而成的具有多种功能的酸性调味品。随着传统食醋生产工艺的不断改善,安全水平不断提高,但仍存在一些潜在的危害因子。文章主要探讨了玉米化学成分变化对玉米赤霉烯酮提取的影响,进而有效提高ELISA方法检测玉米赤霉烯酮的稳定性,实验以重新审视样品前处理这一最基础的科学问题,在样品前处理阶段选取经过180 s粉碎的空白玉米为实验样品,以玉米赤霉烯酮为研究对象,采用ELISA法和UPLC-MS法联合检测,以测定玉米赤霉烯酮提取率为指标,分析玉米样品中在不同放置环境下、放置不同时间段的粉碎玉米样品中水分、粗脂肪、粗蛋白、灰分等化学成分的变化与玉米赤霉烯酮添加回收率的相关性。结果表明,不同储存环境随着储存时间延长,水分含量、粗脂肪含量与玉米赤霉烯酮的添加回收率具有一定的相关性,水分影响大于粗脂肪。粗蛋白、灰分与玉米赤霉烯酮的添加回收率无明显相关性。Corn vinegar is a multifunctional acidic condiment which made from corn and sorghum by fermentation.With the continuous improvement of the production technology of traditional vinegar,the security level is continuously improved,but there are still some potential hazardous factors.In this paper,the effects of chemical composition changes of corn on the extraction of zearalenone are discussed,and the stability of zearalenone detection by ELISA is effectively improved.In this experiment,the most basic scientific problem of sample pretreatment is re-examined.In the sample pre-treatment stage,the blank corn crushed for 180 s is selected as the experimental sample,zearalenone is taken as the research object,the correlation between the recovery rate of zearalenone and the changes of water,crude fat,crude protein,ash and other chemical components in the crushed corn samples in different storage environments and different storage periods is analyzed with the extraction rate of zearalenone as the index by ELISA method and UPLC-MS method.The results show that the water content and crude fat content have a certain correlation with the recovery rate of zearalenone under various storage environments and different storage time,and the effect of water is greater than that of crude fat,crude protein and ash content have no significant correlation with the recovery rate of zearalenone.

关 键 词：食醋 玉米 玉米赤霉烯酮 间接竞争酶联免疫吸附法 高效液相色谱-串联质谱法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]