挤压膨化降解糙米中黄曲霉毒素B1

doi:10.7506/spkx1002-6630-201414007

食品科学

挤压膨化降解糙米中黄曲霉毒素B1

郑海燕1,2，魏帅1，郭波莉1，魏益民1,*，樊明涛2

1.中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193；
2.西北农林科技大学食品科学与工程学院，陕西杨凌 712100

出版日期:2014-07-25 发布日期:2014-08-26
通讯作者: 魏益民
基金资助:
公益性行业（农业）科研专项（201203037）

Reduction of Aflatoxin B1 in Brown Rice by Extrusion Cooking

ZHENG Hai-yan1,2, WEI Shuai1, GUO Bo-li1, WEI Yi-min1,*, FAN Ming-tao2

1. Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products
Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China

Online:2014-07-25 Published:2014-08-26
Contact: WEI Yi-min

摘要/Abstract

摘要：

目的：研究挤压工艺参数对黄曲霉毒素B1（aflatoxin B1，AFB1）降解率的影响，为建立粮食产品中AFB1的挤压降解技术提供依据。方法：采用双螺杆挤压机挤压膨化污染AFB1的糙米，分析挤压温度、物料水分、喂料速率和螺杆转速对糙米中AFB1降解率的影响，并通过优化工艺得到最佳工艺条件。结果：单因素试验机筒温度170 ℃时，AFB1降解率最高为37.1%；物料水分24%时，AFB1降解率最高为37.2%；喂料速率30 g/min时，AFB1降解率最高为37.8%；螺杆转速200 r/min时，AFB1降解率最高为39.2%；挤压降解糙米中AFB1正交试验的最佳工艺条件为机筒温度180 ℃、物料水分24%、喂料速率30 g/min、螺杆转速160 r/min，其降解率为48.6%。挤压过程中机筒温度极显著影响AFB1降解，物料水分显著影响AFB1降解，喂料速率和螺杆转速对AFB1降解的影响不显著。结论：挤压膨化加工能有效降解糙米中的AFB1。

关键词: 黄曲霉毒素B1, 糙米, 挤压膨化, 降解

Abstract:

The effects of extrusion parameters on the degradation rate of aflatoxin B1 (AFB1) in cereals were explored
to provide references for processing extruded cereal products with reduced AFB1 levels. A double-screw extruder was
used to extrude AFB1-contaminated brown rice, and the degradation rate of AFB1 was investigated as a function of barrel
temperature, raw material moisture content, feeding speed and screwing speed. T he four operating parameters were
optimized by orthogonal array design. T he results of single-factor designs showed that the maximum degradation rate of
AFB1 was 37.1% at a barrel temperature of 170 ℃, 37.2% at a raw material moisture content of 24%, 37.8% at a feeding
speed of 30 g/min, and 39.2% at a screwing speed of 200 r/min. T he optimal conditions for these parameters that provided
maximum degradation rate of AFB1 (48.6%) were determined as 180 ℃, 24%, 30 g/min and 160 r/min, respectively. It was
demonstrated that barrel temperature had a highly significant effect on AFB1 degradation, raw material moisture content
exerted a significant effect, while the effects of feeding speed and screwing speed were not significant. T herefore, extrusion
offers an effective way of reducing AFB1 in cereals.

Key words: aflatoxin B1, brown rice, extrusion cooking, reduction

中图分类号:

TS201.2

郑海燕1,2，魏帅1，郭波莉1，魏益民1,*，樊明涛2. 挤压膨化降解糙米中黄曲霉毒素B1[J]. 食品科学, doi: 10.7506/spkx1002-6630-201414007.

ZHENG Hai-yan1,2, WEI Shuai1, GUO Bo-li1, WEI Yi-min1,*, FAN Ming-tao2. Reduction of Aflatoxin B1 in Brown Rice by Extrusion Cooking[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201414007.

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挤压膨化降解糙米中黄曲霉毒素B1

Reduction of Aflatoxin B1 in Brown Rice by Extrusion Cooking

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