中文摘要：黄曲霉毒素是一组由对人畜有害的黄曲霉产生的次生代谢物。坚果易受黄曲霉毒素污染，往往超过法规限制。食品加工，包括烘烤，对霉菌毒素有不同的影响，已证实高温对黄曲霉毒素的减少非常有效。本研究中，用两种不同的烘烤方式：传统的静态热空气及红外线烘烤意大利和土耳其榛子并对解毒的效果进行了比较。
外文摘要：Aflatoxins are a group of secondary metabolites produced by members of Aspergillus Section Flavi that are dangerous to humans and animals. Nuts can be potentially contaminated with aflatoxins, often over the legal threshold. Food processes, including roasting, may have different effects on mycotoxins, and high temperatures have proven to be very effective in the reduction of mycotoxins. In this work, two different roasting methods-traditional static hot air roasting and infra-red rays roasting-were applied and compared for the detoxification of hazelnuts from Italy and Turkey. At the temperature of 140 °C for 40 min of exposure, detoxification was effective for both roasting techniques. Residual aflatoxins after infra-red rays treatments were lower compared to static hot air roasting. On Italian hazelnuts, residual aflatoxins were lower than 5%, while for Turkish hazelnuts they were lower than 15% after 40 min of exposure to an infra-red rays roaster. After roasting, the perisperm was detached from the nuts and analyzed for aflatoxin contents. Residual aflatoxins in the perisperm ranged from 80% up to 100%. After roasting, the lipid profile and the nutritional quality of hazelnuts were not affected. Fatty acid methyl esters analyses showed a similar composition for Italian and Turkish hazelnuts.
外文关键词：aflatoxins；Aspergillus flavus；Corylus avellana；fatty acids；thermal treatment
作者：Siciliano, I；Dal Bello, B；Zeppa, G；Spadaro, D；Gullino, ML
作者单位：Univ Turin
期刊名称：TOXINS
期刊影响因子：3.571
出版年份：2017
出版刊次：2
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