低温放电等离子体处理对黄曲霉毒素B1的降解效果及对巴旦木仁品质的影响研究

Degradation of aflatoxin B1 by low temperature discharge plasma treatment and its effect on the quality of Amygdalus communis

中文关键词:  低温放电等离子体  黄曲霉毒素B1  降解效果  巴旦木

英文关键词:low temperature discharge plasma  aflatoxin B1  degradation effect  Amygdalus communis

中文摘要:

      目的 研究低温放电等离子体对黄曲霉毒素B1 (aflatoxin B1, AFB1)的降解效果及对巴旦木仁品质的影响。方法 以黄曲霉毒素B1为目标毒素, 首先研究了低温放电等离子体在不同处理时间、不同电压和不同初始浓度下对目标毒素的降解效果, 其次评估了低温放电等离子体处理对巴旦木仁中的理化指标及色差和香气成分的影响。结果 低温放电等离子体不同处理条件对AFB1的降解效果明显, 以75 kV低温放电等离子体处理5 min, 50 μg/mL的AFB1的降解率为95.03%。低温放电等离子体处理对巴旦木仁的理化性质、蛋白浓度、色差均未出现显著性影响(P>0.05), 巴旦木仁的香气成分也得到了良好的保持。结论 低温放电等离子体对AFB1具有较明显的降解效果, 且对巴旦木仁的品质无影响。这一研究有望为干果中真菌毒素的降解提供新思路, 为保证干果的食品安全提供新途径。

英文摘要:

      Objective To study the degradation effect of aflatoxin B1 (AFB1) by low temperature discharge plasma and its influence on the quality of Amygdalus communis. Methods AFB1 was taken as the target toxin. First, the degradation effect of target toxin by low temperature discharge plasma at different treatment time, different voltages and different initial concentrations was studied. Second, the effects of low temperature discharge plasma treatment on the physicochemical indexes, color difference and aroma components of Amygdalus communis were evaluated. Results The degradation rate of AFB1 under different treatment conditions of low temperature discharge plasma was significant. When 75 kV low temperature discharge plasma was used for 5 min, the degradation rate of AFB1 at 50 μg/mL was 95.03%. Low temperature discharge plasma treatment had no significant differences on the physicochemical properties, protein concentration, color difference of Amygdalus communis (P>0.05), and the aroma components of Amygdalus communis were also well maintained. Conclusion Low temperature discharge plasma has obvious degradation effect on AFB1, and has no effect on the quality of Amygdalus communis. This study is expected to provide new ideas for the degradation of mycotoxins in dried fruits and a new way to ensure the food safety of dried fruits.