中文摘要：伏马菌素是一组霉菌毒素，出现在各种食品中，消费后对人体健康有害。本研究评估了三种聚合物（聚乙烯吡咯烷酮，PVPP；N-乙烯基吡咯烷酮与乙二醇二甲基丙烯酸酯和三烯丙基异氰脲酸酯树脂，PVP-DEGMA-TAIC及聚（丙烯酰胺-二甲基丙烯酸乙二醇酯），PA-EGDMA）去除模型溶液和红酒中的伏马菌素B1（FB1）及伏马菌素B2（FB2）的能力。研究发现PA-EGDMA是最具应用前景的聚合物，FB1和FB2的去除率分别为71% 和95%，而总酚含量仅减少22.2%。
外文摘要：Fumonisins are a group of mycotoxins found in various foods whose consumption is known to be harmful for human health. In this study, we evaluated the ability of three polymers (Polyvinylpolypyrrolidone, PVPP; a resin of N-vinyl-2-pyrrolidinone with ethylene glycol dimethacrylate and triallyl isocyanurate, PVP-DEGMA-TAIC; and poly(acrylamide-co-ethylene glycol-dimethacrylate), PA-EGDMA) to remove fumonisin B1 (FB1) and fumonisin B2 (FB2) from model solutions and red wine. Various polymer concentrations (1, 5 and 10 mg mL-1) and contact times (2, 8 and 24 h) were tested, with all polymers exhibiting fumonisin removal capacities (monitored by LC-MS). The impact of all polymers on polyphenol removal was also assessed. PA-EGDMA showed to be the most promising polymer, removing 71% and 95% of FB1, and FB2, respectively, with only a 22.2% reduction in total phenolics.
外文关键词：Wine；Mycotoxins；Fumonisin；Phenol；Polymer；PA-EGDMA
作者：Carrasco-Sanchez, V；Kreitman, GY；Folch-Cano, C；Elias, RJ；Laurie, VF
作者单位：Univ Talca
期刊名称：FOOD CHEMISTRY
期刊影响因子：4.052
出版年份：2017
出版刊次：6
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