臭氧对食品中真菌毒素的降解效果及影响因素研究进展  

Recent progress in the degradation effects of mycotoxins in food with ozone and the related influencing factors

作　　者：刘芳[1] 李萌萌[1] 卞科[1] LIU Fang;LI Mengmeng;BIAN Ke(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品与发酵工业》2021年第18期282-286,293,共6页Food and Fermentation Industries

基　　金：国家自然科学基金项目(318016542017,YFC1600904,2018YFE0206000);国家现代农业(小麦)产业技术体系专项经费(CARS-03)。

摘　　要：该文对臭氧气体对谷物、果蔬、干果、调味品等多种食品中真菌毒素的降解研究进展以及影响臭氧降解效果的主要因素进行综述,阐述了臭氧对不同食品中多种真菌毒素的降解规律及其机理。臭氧对不同食品中不同类型的真菌毒素降解效果均不同,其降解机理是通过臭氧的强氧化性来破坏真菌毒素中的双键结构,产生多种中间产物,导致最终降解产物毒性降低,并且臭氧在降解食品中真菌毒素的同时,还能抑制微生物的生长并改善食品的品质。此外,该文综述了影响臭氧降解真菌毒素的主要因素,例如样品与臭氧的接触面积、水分含量、臭氧处理浓度和处理时间及其他环境因素,以期为臭氧在真菌毒素降解中的应用提供理论参考。The research progress in degradation of mycotoxins in cereals,fruits,vegetables,nuts and condiments with ozone was reviewed in this paper.Besides,rules and the related mechanisms of mycotoxin degradation with ozone were also expounded.The degradation effects of mycotoxins varied significantly with the types of mycotoxins.During ozone fumigation,the double bonds in mycotoxin molecules were oxidized.As a result,the toxicity of degradation products was significantly lower than that of the corresponding mycotoxins.Meanwhile,microbial growth can also be inactivated,thus improving food quality.Furthermore,the main influencing factors of mycotoxin degradation with ozone were also reviewed.The factors that significantly affect the degradation effects of mycotoxins with ozone include the contact area of ozone with food materials,food moisture,ozone concentration,ozone fumigation time and the environmental condition.Through the above review,we aimed to provide theoretical foundation for the application of ozone on mycotoxin degradation.

关 键 词：臭氧 真菌毒素 谷物 降解效果 影响因素 

分 类 号：TS201.6[轻工技术与工程—食品科学]