摘要
应用微波、紫外线、γ射线辐照三种物理技术降解苦荞饭中黄曲霉毒素B1(AFB1),采用高效液相色谱法测定AFB1的含量。试验考察了微波功率、微波时间、紫外照射时间、紫外照射高度、γ射线辐照剂量对其降解效率的影响。结果表明,苦荞饭中AFB1降解率依次为γ射线辐照>紫外降解>微波降解,γ射线在辐照剂量为20 k Gy时,降解率分别为33.6%±1.5%(污染剂量7.5μg/kg)、35.1%±1.7%(污染剂量30μg/kg)、45.7%±1.3%(污染剂量60μg/kg)。与单独降解技术相比,将任意两种或者三种降解技术联合后,其降解率均显著增加(P<0.05),微波+紫外线+γ射线辐照三种技术联合降解率可达51.9%±0.9%(污染剂量7.5μg/kg)、66.5%±0.7%(污染剂量30μg/kg)、71.5%±0.9%(污染剂量60μg/kg)。三种物理降解技术对于苦荞饭中低剂量的AFB1污染有一定的应用价值。
Aflatoxin B1( AFB1) contents in tartary buckwheat rice was estimated by HPLC after degradation by microwave,ultraviolet and γ ray irradiation.The microwave power,microwave time,ultraviolet irradiation time,ultraviolet irradiation height and γ radiation dose were investigated. The results showed that: The degradation rate of AFB1 in tartary buckwheat rice was gamma irradiation > UV degradation > microwave degradation.When the radiation dose was 20 kGy,The degradation rate were33.6% ± 1.5%( pollution dose of 7.5 μg/kg),35.1% ± 1.7%( pollution dose of 30 μg/kg),and 45.7% ± 1.3%( pollution dose of 60 μg/kg),respectively. Compared to separate degradation technologies,after combining any two or three degradation technologies,the degradation rate was significantly increased compared to the single degradation technique( P < 0.05). The combined degradation rates of the three technologies of microwave,ultraviolet and γ ray irradiation reached 51.9% ± 0.9%( pollution dose of 7.5 μg/kg),66.5% ± 0.7%( pollution dose of 30 μg/kg),and 71.5% ± 0.9%( pollution dose of60 μg/kg),respectively.Three kinds of physical degradation technologies would have certainly application value for low-dose AFB1 pollution in tartary buckwheat rice.
作者
刘辉
卢扬
唐建波
刘嘉
胡永平
赵英彩
刘军林
李俊
LIU Hui;LU Yang;TANG Jian-bo;LIU Jia;HU Yong-ping;ZHAO Ying-cai;LIU Jun-lin;LI Jun(Food Processing Institute of Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;College of Food and Pharmaceutical Engineering,Guizhou Institute of Technology,Guiyang 550003,China;Dongfang Shengu Co.,Ltd.of Weining County,Weining 553100,China;Bureau of Agriculture and Rural Areas of Weining County,Weining 553100,China)
出处
《食品工业科技》
CAS
北大核心
2020年第6期204-209,共6页
Science and Technology of Food Industry
基金
贵州省科技支撑计划([2017]2543)
贵州省基础研究计划([2018]1153)
贵州省博士基金([2017]1180)
贵州省农业科学院青年基金([2017]26)
贵州省现代农业产业技术体系(特色杂粮)建设(黔财农[2018]81号)
关键词
苦荞饭
黄曲霉毒素B1
微波
紫外
Γ射线辐照
降解
tartary buckwheat rice
aflatoxin B1
microwave
ultraviolet
gamma irradiation
degradation
