食品科学 ›› 2020, Vol. 41 ›› Issue (13): 8-13.doi: 10.7506/spkx1002-6630-20190605-049

• 基础研究 • 上一篇    下一篇

淡碱蒸胚对玉米胚及其毛油中真菌毒素的降解消除作用

郑婷婷,刘玉兰,王戬东,裴娅晓   

  1. (1.河南工业大学粮油食品学院,河南 郑州 450001;2.河北玉星食品有限公司,河北 邢台 055550)
  • 出版日期:2020-07-15 发布日期:2020-07-29
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0401405)

Degradation of Mycotoxins in Corn Germ and Crude Corn Oil by Steaming Corn Germ with Dilute Alkali

ZHENG Tingting, LIU Yulan, WANG Jiandong, PEI Yaxiao   

  1. (1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. Hebei Yuxing Food Co. Ltd., Xingtai 055550, China)
  • Online:2020-07-15 Published:2020-07-29

摘要: 为探究正常牛肉与DFD(dark, firm and dry)牛肉成熟过程中水分状态变化及其对保水性的影响,本实验以正常牛肉和DFD牛肉的背最长肌(M. longissimus lumborum)作为研究对象,使用低场核磁共振技术探究DFD牛肉与正常牛肉分别在成熟3、7、14 d和21 d时水分状态的变化,并通过肌节长度和细胞外空间比组织学指标分析成熟过程中DFD牛肉与正常牛肉保水性差异的原因。结果表明:成熟过程中正常牛肉和DFD牛肉保水性均呈下降趋势,其中DFD牛肉保水性显著高于正常牛肉(P<0.05),DFD牛肉中结合水、不易流动水和自由水的自由度较低,且结合水相对含量较高;DFD牛肉肌节长度显著低于正常牛肉(P<0.05),肌节内狭窄的储水空间可降低肉中水分的自由度,并且成熟过程中DFD牛肉肌细胞始终保持完整形态,细胞水分散失减少,因此DFD牛肉能够在成熟过程中保持良好的保水性。本研究结果阐述了DFD和正常牛肉成熟过程中的水分状态变化,并从不同水分状态和肌肉组织学角度揭示了DFD牛肉成熟过程中保水性较好的原因,可为提高牛肉保水性提供理论指导。

关键词: DFD牛肉, 成熟, 低场核磁共振, 肌节长度, 细胞外空间

Abstract: Given the fact that moist-heat and alkaline conditions can destroy mycotoxins, corn germ was steamed with superheated steam at 115 ℃ for 30 min after adjusting its moisture content to the suitable value for steaming (14%) with different concentrations of NaOH solution. The contents of aflatoxin B1 (AFB1), zearalenone (ZEN) and deoxynivalenol (DON) in steamed and unsteamed corn germ as well as crude oil prepared from each of them were tested to explore the effect of dilute alkali steaming of corn germ on the degradation of mycotoxins in corn germ and crude corn oil. The results showed that steaming corn germ with 5.29% NaOH exhibited the highest degradation of ZEN and DON, whose contents decreased by 64.69% (246.25 versus 697.41 μg/kg) and 66.78% (802.83 versus 2 417.07 μg/kg) in steamed corn germ, also decreased (140.02 versus 266.44 μg/kg, and 108.47 versus 150.76 μg/kg) in the resulting corn oil compared with their respective unsteamed counterparts. Steaming corn germ with 6.55% NaOH resulted in the highest degradation of AFB1, whose content decreased by 90.30% (0.77 versus 7.91 μg/kg) in steamed corn germ and also decreased (0.51 versus 2.11 μg/kg) in the resulting corn oil compared with their respective unsteamed counterparts. As the alkali concentration increased, the color of both corn germ and the resulting corn oil became darker, and the acid value and peroxide value of the oil were significantly reduced. The dilute alkali steaming method can effectively reduce the mycotoxin content in corn germ as well as the resulting crude oil and corn germ meal, thereby improving the safety of corn oil and meal for human and animal consumption respectively.

Key words: corn germ, steamed corn germ with dilute alkali, corn germ oil, a?atoxin B1, zearalenone, deoxynivalenol, degradation

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