摘要
为研究射频-热风联合处理玉米中的黄曲霉毒素B1(aflatoxin B1,AFB1)降解效果,分析不同初始水分质量分数(19.05%、22.25%、25.55%)、射频加热温度(55、65、75、85℃)和加热持续时间(10、15、20、25 min)对玉米籽粒中AFB1降解效果及玉米品质的影响。结果表明:射频-热风联合处理可有效降解AFB1,在高水分含量下,加热温度和时间一定,初始水分含量越高,AFB1残留量越高;初始水分含量一定,随温度增加和时间延长,AFB1残留量随之减少,且加热持续时间对降解效果的影响大于加热温度;射频-热风联合处理玉米籽粒过程中,对其品质有一定影响,随温度升高和时间延长,与对照组相比,蛋白质、脂肪含量无显著差异(P>0.05),黏度系数显著降低(P<0.05);低场核磁共振分析表明,射频加热过程中水分迁移效果明显,且水分迁移特性与玉米的糊化特性、蛋白质、脂肪含量显著相关(P<0.05)。
This study analyzed the effects of radio frequency-hot air treatment under different conditions of initial corn moisture content(19.05%,22.25%,and 25.55%),radio frequency heating temperature(55,65,75,and 85℃)and heating time(10,15,20,and 25 min)on the degradation of aflatoxin B1(AFB1)and corn quality.The results showed that radio frequency-hot air treatment could effectively degrade AFB1.For corn with high initial water content,at the same heating temperature and time,higher initial moisture content resulted in higher residual amount of AFB1.At the same initial water content,the residual amount of AFB1 decreased with the increase in heating temperature and time.Heating time had a greater effect on AFB1 degradation than temperature.Radio frequency-hot air treatment affected corn quality.With increasing heating temperature and time,neither protein nor fat contents significantly changed compared with the control group(P>0.05),while viscosity significantly decreased(P<0.05).Low-field nuclear magnetic resonance(NMR)analysis showed marked changes in water mobility during radio frequency heating,and water mobility characteristics were significantly correlated with the gelatinization characteristics,protein,and fat contents of corn(P<0.05).
作者
张金方
李梅
陈伟
ZHANG Jinfang;LI Mei;CHEN Wei(College of Food Engineering,Ludong University,Yantai 264025,China;College of Life Sciences,Yantai University,Yantai 264005,China;College of Food Science and Engineering,Shandong Agricultural University,Tai’an 271000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第7期218-224,共7页
Food Science
基金
山东省自然科学基金项目(ZR20230C033)。
