短波长紫外辐射对干红辣椒上黄曲霉的抑制机制  

Effects of Aspergillus flavus inhibition by using UV-C ultraviolet radiation on dried red pepper quality

作　　者：陈小慢 杜木英[1,2] 陈科伟 阚建全[1,2] CHEN Xiaoman;DU Muying;CHEN Kewei;KAN Jianquan(College of Food Science,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]中匈食品科学合作研究中心,重庆400715

出　　处：《农业工程学报》2024年第16期269-278,共10页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2021YFE0116500)。

摘　　要：由于黄曲霉毒素具有强烈的致癌性,干红辣椒中的黄曲霉和黄曲霉毒素污染已经引起人们对食品安全的担忧。为研究短波长紫外线(ultraviolet light C,UV-C)在控制干红辣椒上黄曲霉污染的潜力。该研究通过控制UV-C紫外照射距离和时间,测定UV-C紫外在培养基和干红辣椒上黄曲霉菌落生长的直径和产黄曲霉毒素B1的含量,比较干红辣椒在不同UV-C照射时间前后颜色、天然着色物质、辣椒素类物质的变化,并通过测定黄曲霉胞内物质泄露、丙二醛(malondialdehyde,MDA)含量以及超氧化物歧化酶(superoxide dismutase,SOD)和谷胱甘肽还原酶(glutathione reductase,GSH)活性,研究UV-C紫外对黄曲霉的抑制机理。结果表明,UV-C紫外辐射在培养基上可以有效控制黄曲霉生长和产毒,菌落直径抑制率可达到100%,而且抑制效果依赖于辐照剂量;在干红辣椒上UV-C表现出类似的抑制黄曲霉生长和产毒效果,紫外处理2.5 h时,菌落总数下降2个数量级(抑制率大于95%);紫外照射距离为10cm时,黄曲霉生长直径仅为(14.75±0.86)mm,抑制率可达到60%以上。当紫外照射时间低于1.5 h时,对干红辣椒的品质影响不大;通过测定发现UV-C对黄曲霉的损伤机制是破坏细胞膜完整性、破坏细胞内抗氧化系统以及造成细胞脂质过氧化。由此可知,UV-C可作为控制干红辣椒中黄曲霉污染的有效工具,并降低干红辣椒中黄曲霉毒素污染。Aspergillus flavus pollution has posed the serious obstacle on the storage of dried red pepper(Capsicum annum L.).Particularly,the aflatoxins produced by A.flavus are the toxins with the strong carcinogenicity.It is a high demand to solve the aflatoxins contamination in the dried red peppers.Fortunately,a low-cost and safe sterilization,UV irradiation has been approved for use in food by the FAO/WHO.However,there is little research on the effect of ultraviolet irradiation on the inhibition of A.flavus and the quality of dried red pepper.Therefore,this article aims to explore whether the UV-C ultraviolet radiation was an effective tool to control A.flavus and aflatoxin B1(AFB1)contamination on dried red pepper.The effects of ultraviolet irradiation on the growth and aflatoxins production of A.flavus on the dried red pepper were investigated through in vitro antibacterial experiments,in vitro experiments,and determination of AFB1 production.A comparison was made on the color brightness value(L),red-green value(a),yellow-blue value(b),extractable color(ASTA),total content of natural coloring substance and capsaicin content of dried red pepper before and after ultraviolet irradiation.A systematic investigation was implemented to explore the effect of ultraviolet irradiation on the quality of dried red pepper.The intracellular substance leakage,malondialdehyde(MDA)content,superoxide dismutase(SOD)and peroxidase(GSH)activities of A.flavus were measured to further determine the inhibitory mechanism of UV irradiation on A.flavus.The results showed that the UV-C method was used to effectively control the growth and AFB1 production of A.flavus in vitro(on PDA and PDB media),indicating the full kill the non-germinating A.flavus spores.The inhibition rate of A.flavus reached 40%in the already-grown colonies.The irradiation time and distance were controlled after UV-C treatment.The radiation dose was dominated in the inhibitory effects of ultraviolet on A.flavus on the dried red pepper.UV-C method showed the similar inhibitor

关 键 词：食品贮藏 品质控制 干红辣椒 黄曲霉 短波长紫外线 黄曲霉毒素B_1 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]