中文摘要：本研究调查了花生烘烤过程中黄曲霉毒素的降解，研究提供的定量数据，强调了仅仅靠烘烤不足以控制花生中黄曲霉毒素这一事实。
外文摘要：This study investigated aflatoxin degradation during peanut roasting. First, peanuts contaminated with three initial aflatoxin concentrations (35, 332 and 695 mu g/kg) were roasted at 180 degrees C for up to 20 min. The percentage of aflatoxin degradation after 20 min were 55, 64 and 81% for peanuts contaminated with aflatoxin at 35, 332 and 695 mu g/kg, respectively. This difference was statistically significant (p < 0.05), showing that initial concentration influences aflatoxin reduction. Thereafter, peanut samples contaminated with an initial aflatoxin concentration of 85 mu g/kg were roasted at 160, 180 and 200 degrees C for 5, 10, 15, 20 and 25 min, then residual concentrations of aflatoxin were determined. Roasting at 160, 180 and 200 degrees C resulted in an aflatoxin reduction of 61.6, 83.6 and 89.7%, respectively. This study has provided quantitative data reinforcing the fact that roasting alone is not enough to control aflatoxins in peanuts.
外文关键词：Peanut；Mycotoxin；Inactivation kinetics；Aspergillus section Flavi；Food processing
作者：Martins, Ligia M.；Sant'Ana, Anderson S.；Iamanaka, Beatriz T.等
作者单位：Food Technol Inst ITAL
期刊名称：FOOD RESEARCH INTERNATIONAL
期刊影响因子：3.182
出版年份：2017
出版刊次：-
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