中文摘要：本研究旨在减少黑胡椒的黄曲霉毒素。为此，将25和75ppb的AFB1加入黑胡椒，然后用三种不同剂量的臭氧进行处理：15分钟20mg/L.、30分钟20 mg/L.及30分钟40 mg/L.。用气态臭氧或臭氧水两种技术氧化处理后，ELISA分析表明AFB1水平依据O-3的剂量及总AFB1降低了34.4%至100.0%。可以确定气态臭氧比臭氧水处理效果更好。微生物学分析表明臭氧水处理使总需氧菌减少96%，霉菌和酵母减少80%，而气态臭氧处理使总需氧菌减少99.3%，霉菌和酵母减少94.7%。由8人组成的小组用三角测试分析了黑胡椒样品的感官特征，其品质在三类（生、煮及炸）食品中没有发现因臭氧水处理发生的改变，但剂量III的气态臭氧处理后，胡椒的气味有32.5%的变化。
外文摘要：This study was conducted to reduce aflatoxin in black pepper. To this end, 25 and 75 ppb AFB(1) was added to black pepper that was then administered three different doses of ozone treatment: 20 mg L-1/15 min., 20 mg L-1/30 min. and 40 mg L-1/30 min. After the two techniques of gaseous and aqueous ozone were used in the ozonation process, analysis conducted with ELISA revealed AFB(1) levels were reduced by 34.4% to 100.0% depending on the O-3 dose and the amount of AFB(1.) It was determined that gaseous ozone treatment was more effective than aqueous ozone treatment. Microbiological analysis revealed that aqueous ozone treatment reduced total aerobic bacteria by 96% and mold and yeast by 80%, while gaseous ozone treatment reduced total aerobic bacteria by 99.3% and mold and yeast by 94.7%. Black pepper samples were analyzed for sensory characteristics with a triangle test scored by a panel of 8 people. No changes in quality were identified in any of the three kinds (raw, boiled and fried) of food subjected to aqueous ozone application, but a 32.5% change in smell was identified in dose III of ozone gas.
外文关键词：Aflatoxin B-1；Ozone；Black pepper；Detoxification；Microbiological and Sensory quality
作者：Kamber, U；Gulbaz, G
作者单位：Kafkas Univ
期刊名称：FRESENIUS ENVIRONMENTAL BULLETIN
期刊影响因子：0.372
出版年份：2017
出版刊次：5
点击下载：不同的臭氧处理对黑胡椒(PIPER NIGRUM L.)中黄曲霉毒素B1的解毒作用及黑胡椒感官和微生物学特性的变化