4 种方法脱除花生油中黄曲霉毒素B1的研究

doi:10.7506/spkx1002-6630-20181120-229

食品科学 ›› 2019, Vol. 40 ›› Issue (22): 339-346.doi: 10.7506/spkx1002-6630-20181120-229

4 种方法脱除花生油中黄曲霉毒素B1的研究

杨威，魏学鼎，雷芬芬，胡传荣，何东平，罗质，郑竟成

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.大宗粮油精深加工教育部重点实验室，湖北武汉 430023）

出版日期:2019-11-25 发布日期:2019-12-02
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0401405）

Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods

YANG Wei, WEI Xueding, LEI Fenfen, HU Chuanrong, HE Dongping, LUO Zhi, ZHENG Jingcheng

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2. Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized, Ministry of Education, Wuhan 430023, China)

Online:2019-11-25 Published:2019-12-02

摘要/Abstract

摘要： 采用4 种方法脱除花生油中黄曲霉毒素B1（aflatoxin B1，AFB1），对比研究4 种方法的脱除效果以及对花生油酸价、过氧化值、VE含量、植物甾醇含量的影响。探究碱法脱除花生油中黄曲霉毒素的作用机理、安全性、油中游离碱残留及花生油风味的影响。花生（三级）经压榨后油中AFB1含量为21.50 μg/kg，经碱液处理（碱液pH 13.44、碱液占花生质量10%、30 min）后花生油AFB1残留量降至2.00 μg/kg，脱除率90.7%；膨润土一次吸附（膨润土用量质量分数2.0%、吸附时间30 min）花生油AFB1残留量为0.13 μg/kg，脱除率99.4%；膨润土复吸（首次吸附用量质量分数1.0%、复吸用量质量分数0.5%、每次吸附时间30 min）花生油AFB1残留量为0.10 μg/kg，脱除率为99.5%；碱炼脱酸（温度50 ℃、超碱用量0.8%、30 min）花生油AFB1残留量为0.10 μg/kg，脱除率为99.5%。碱液处理法比其他方法花生油中VE保留率最高，经感官评定比较，该方法花生油风味损失最低。

关键词: 花生油, 黄曲霉毒素B1, 碱液处理, VE, 植物甾醇, 花生油风味物质

Abstract: Four methods were compared for their removal efficiencies for aflatoxin B1 (AFB1) from peanut oil as well as their effects on the acid value (AV), peroxide value (POV), vitamin E (VE) content and phytosterol content of peanut oil. The mechanism of AFB1 removal by alkali treatment was explored, and the safety, free alkali residue and flavor of peanut oil after being treated with alkali were further evaluated. The content of AFB1 in crude peanut oil was 21.50 μg/kg, and decreased to 2.00 μg/kg (removal efficiency of 90.7%) after 30 min alkali treatment at pH 13.44 with a liquid-to-solid ratio of 10% (m/m). After one adsorption cycle with 2.0% (m/m) bentonnite for 30 min, the removal efficiency of AFB1 was 99.4% and the residual AFB1 level was 0.13 μg/kg. After two adsorption cycles with bentonite at 1.0% first and then at 0.5% for 30 min each cycle, the removal efficiency of AFB1 was 99.5% and the residual AFB1 level was 0.10 μg/kg. Alkali refining and deacidification at 50 ℃ with 0.8% excess alkali for 30 min decreased the AFB1 content in peanut oil to 0.10 μg/kg, with a removal efficiency of 99.5%. The retention rate of vitamin E in peanut oil treated with alkali was the highest among the four methods. Sensory evaluation indicated that alkali treatment also resulted in the lowest flavor loss of peanut oil.

Key words: peanut oil, aflatoxin B1, alkali treatment, vitamin E, phytosterol, peanut oil flavor substances

中图分类号:

TS224.6

杨威，魏学鼎，雷芬芬，胡传荣，何东平，罗质，郑竟成. 4 种方法脱除花生油中黄曲霉毒素B1的研究[J]. 食品科学, 2019, 40(22): 339-346.

YANG Wei, WEI Xueding, LEI Fenfen, HU Chuanrong, HE Dongping, LUO Zhi, ZHENG Jingcheng. Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods[J]. FOOD SCIENCE, 2019, 40(22): 339-346.

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4 种方法脱除花生油中黄曲霉毒素B1的研究

Comparative Removal of Aflatoxin B1 from Peanut Oil by Four Different Methods

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