Fate of ochratoxin A in dried red chilies during roasting process  

作　　者：Xiao Xiao Jiang Chen Qiujin Zhu Jing Wan 肖骁;陈江;朱秋劲;万婧(School of Liquor and Food Engineering,Guizhou University,Guiyang,China;Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang,China)

机构地区：[1]School of Liquor and Food Engineering,Guizhou University,Guiyang,China [2]Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region(Ministry of Education),College of Life Sciences/Institute of Agro-bioengineering,Guizhou University,Guiyang,China

出　　处：《Food Quality and Safety》2024年第2期346-355,共10页食品品质与安全研究（英文版）

基　　金：supported by the National Natural Science Foundation of China(No.32160607);the Basic Scientific Research Program from Guizhou Science and Technology Agency(Qian Ke He Ji Chu-ZK[2021]176);Gui Da Pei Yu(2019)40,China.

摘　　要：Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins.Roasting is a common way of processing dried red chilies.This study explored the effects of Aspergillus niger and ochratoxin A(OTA)contamination on the quality of roasted chilies,and the fate of OTA during the roasting process.Three optimum roasting conditions(140°C×8 min,160°C×6 min,and 180°C×4 min)were screened out by a combination of instrumental and manual sensory evaluations.Under these roasting conditions,A.niger and OTA contamination diminished the quality and taste of roasted chilies.With increasing roasting temperature and time duration,OTA content and mold counts gradually decreased,together with the DNA degradation of OTA biosynthesis-related genes of A.niger in roasted chilies.The roasting condition at 180°C×4 min showed the greatest decomposition effect on OTA,while also maintaining good sensory quality of roasted chilies.This study shed light on the fate of OTA during the chili roasting process.

关 键 词：Red chili ROASTING ochratoxin A Aspergillus niger sensory evaluation 

分 类 号：TS207.4[轻工技术与工程—食品科学]