摘要
采用常压等离子体技术处理黄曲霉毒素B_1(AFB_1),探究花生中的水分、蛋白质、脂肪酸、白藜芦醇、V_E等组分对常压等离子体降解AFB_1的影响。结果表明:纯乙腈体系中的AFB_1在170 V等离子处理100 s时的降解率为62.5%,分别加入6%的水分、25%的花生蛋白、4 mg/100 g的白藜芦醇、40 mg/100 g的V E、脂肪酸(含油酸、亚油酸和棕榈酸)以及多组分混合物后,AFB_1的降解率分别为72.25%、51.6%、60.12%、52.63%、58.3%和51.08%。与纯乙腈体系相比,添加水分后,AFB_1的降解率升高9.75%,而添加其它组分后,AFB_1的降解率都有所降低。因此,利用常压等离子技术降解AFB_1时,花生组分对降解率有不同程度的影响,这对实际应用有一定的参考价值。
The effect of peanut moisture,protein,fatty acid,resveratrol and vitamin E on the degradation of AFB1 treated by atmospheric pressure plasma was explored.The results showed that the degradation rate of AFB1 reached to 62.5%in pure acetonitrile system by plasma of 170 V for 100 s.Then after adding 6%water,25%peanut protein,4 mg/100 g resveratrol,40 mg/100 g vitamin E,fatty acid（oleic acid,linoleic acid and palmitic acid） and multicomponent mixtures,the degradation rate of AFB1were 72.25%,51.6%,60.12%,52.63%,58.3%and 51.08%,respectively.Compared with the pure acetonitrile system,the degradation rate of AFB1 increased by 9.75%after adding water,while the degradation rates of AFB1 decreased after adding other components.Therefore peanut components have effect on the degradation rate of AFB1,and have a guiding role in practical application.
出处
《粮油食品科技》
2017年第2期28-33,共6页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金资助项目(31271963)
关键词
常压等离子体
花生组分
黄曲霉毒素B1
降解率
atmospheric pressure plasma
peanut components
aflatoxin B1
degradation rate
