摘要
伏马菌素是一种重要的真菌毒素,主要存在于受镰孢菌污染的玉米及其制品中。伏马菌素能够引起人畜多种疾病,严重危害人畜的健康。为了减少伏马菌素对人畜健康的危害,采用挤压膨化法、氢氧化钙浸泡湿磨法降低玉米及其制品中的伏马菌素。结果表明,在不添加葡萄糖的情况下,挤压膨化能够降低玉米中40.42%～44.52%的伏马菌素,而添加葡萄糖(2.5%、5.0%和7.5%)的情况下,降解率则能达到71.82%～90.16%。氢氧化钙浸泡湿磨能明显降低玉米中伏马菌素的含量,并且随浸泡时间(8～24h)的延长,去除率逐渐升高,在0.03mol/L的氢氧化钙浸泡24h的条件下,湿磨玉米能够去除80.71%的伏马菌素。
Fumonisins are a group of structurally related mycotoxins produced mainly by Fusarium moniliforme and Fusarium profiferatum, both of which are frequently found in corn worldwide.These toxins have been shown to cause a wide range of human and animal diseases,and to severely harm the health of human and animal.In order to reduce the harm of fumonisins,the methods of extrusion-cooking and nixtamalization were used to remove the fumonisins in maize and maize-based products. The results showed that extruding of maize meal resulted in significant reductions of FB, in all treatments relative to un-extruded samples（ reduction rate：40.42%-44.52% ）.The addition of glucose resulted in greater reductions of FB, （reduction rate, 71.82%- 90.16% ） than the extruded controls.The FB1 levels in maize were reduced by nixtamalization,and the reduction rate gradually increased during soaking time （8 - 24h）. The optimum conditions of nixtamalization were as follows： soaking time 24h, calcium hydroxide concentration 0.03% ,and under these conditions the reduction rate was 80.71%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期86-89,共4页
Science and Technology of Food Industry
基金
基本科研业务费专项(0032007003)
"十一五"课题国家科技支撑计划(2006BAK02A18)
关键词
伏马菌素
降低
挤压膨化
碱化湿磨法
fumonisin
reduction
extrusion-cooking
nixtamalization
