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作 者:邹东 杨阳 黄鹤阳 纪剑 孙秀兰[1] ZOU Dong;YANG Yang;HUANG Heyang;JI Jian;SUN Xiulan(School of Food Science and Technology of Jiangnan University,Wuxi 214122,China)
出 处:《食品工业科技》2022年第21期144-151,共8页Science and Technology of Food Industry
基 金:国家自然科学基金(32125031);崇左市科技计划项目(FA2020014)。
摘 要:将一株对赭曲霉毒素A(Ochratoxin A, OTA)有明显脱除效果的黑曲霉菌株FS-UV-21作为发酵菌株,对被OTA污染的麦麸进行发酵脱毒。以OTA的脱除率为指标,研究发酵时间、温度、接种量及料液比四个因素对OTA脱除效果的影响,并利用响应面法优化麦麸固态发酵的参数。同时在最佳发酵条件下,分析评价麦麸发酵前后的挥发性风味物质。结果显示,在接种量15%,发酵温度32℃,发酵时间5 d,料水比1:3.3 g/mL条件下,进行黑曲霉生物发酵麦麸实验可得到OTA脱除率最高为60.89%,相比理论值误差为2.65%,说明该优化的条件参数可行,存在一定的实际应用价值。通过顶空固相微萃取-气质联用技术研究了麦麸发酵前后的挥发性物质,发现发酵后挥发性化合物明显增加,包括多种具有独特香味的物质,例如壬醇、香兰素等。该研究为麦麸的安全利用提供了技术支持。A strain of Aspergillus niger FS-UV-21 with obvious removal effect on ochratoxin A(OTA) was used as a fermentation strain to ferment and detoxify wheat bran contaminated by OTA. Taking the removal rate of OTA as the index, the effects of fermentation time, temperature, inoculation amount and solid-liquid ratio on the removal effect of OTA were studied, and the solid-state fermentation conditions of wheat bran were optimized by response surface methodology.At the same time, the volatile flavor compounds of wheat bran before and after fermentation under the optimal fermentation conditions were analyzed and evaluated. The results showed that under the conditions of inoculation amount of 15%,fermentation temperature of 32 ℃, fermentation time of 5 d and feed water ratio of 1:3.3 g/mL, the highest removal rate of OTA was 60.89%. The relative error with the theoretical value was 2.65%, which showed that the optimized parameter was feasible and had practical application value. The flavor substances before and after fermentation were studied by headspace solid phase microextraction and GC-MS. It was found that volatile compounds increased significantly after fermentation,including a variety of substances with unique flavor, such as nonanol, vanillin, and so on. This study provides technical support for the safe utilization of wheat bran.
关 键 词:黑曲霉 麦麸 赭曲霉毒素A 响应面 挥发性风味物质
分 类 号:TS209[轻工技术与工程—食品科学]
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