中文摘要：本研究用三种不同剂量的臭氧处理添加了AFB1的红辣椒样品来减少AFB1的含量，确定了臭氧对生长在香料红辣椒中的霉菌产生的致癌物黄曲霉毒素B1有解毒作用；用新型发生器以空气产生不同量的臭氧，处理添加到红辣椒中的不同量的黄曲霉毒素B1，确定最佳的解毒剂量。此外，还用不同量的臭氧和不同种类的膳食制剂研究了臭氧对红辣椒感官质量的影响。
 
外文摘要：In this study, red pepper samples spiked with AFB1 were treated with ozone at three different doses to reduce their AFB1 level. Samples were spiked with 25, 75 and 150 ppb AFB1 doses and then treated with ozone at 40 mg/L for 20/40 min and 80 mg/L for 40 min. Decrease in AFB1 contents of samples was dependent on ozone dose, and percent reduction in the AFB1 content of spiked samples ranged from 6.1 to 74.1% within the groups. After all ozone applications, mesophilic bacteria and mold/yeast count decreased by 7-22.1% and 27.2-33.7%, respectively, in red pepper. In sensory analysis, the effect of different doses of ozone on color, smell and taste of red peppers was determined by using a scored triple test of three different meals in the second stage. Results for dose 40 mg/L for 20/40 min indicated that boiled and fried meal groups were 80-90% similar to the control. Practical ApplicationsThe effect of ozone detoxification on the carcinogenic aflatoxin B1, which was produced by mold grow on red peppers used as spice, was determined. An attempt was also made to determine the optimal dose of detoxification using different amounts of ozone, which was generated by new types working with air of generator, on the different amounts of aflatoxin B1 mixed with red peppers. In addition, the effects of ozone application on the sensory properties of red peppers were also investigated by applying different amounts of ozone and using different types of meals preparations.
作者：Kamber, U；Gulbaz, G；Aksu, P；Dogan, A；AF Kamber, Ufuk；Gulbaz, Guven；Aksu, Pinar；Dogan, Abdullah
作者单位：Kafkas Univ
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION
期刊影响因子：0.894
出版年份：2017
出版刊次：5
点击下载：臭氧处理解除红辣椒(Capsicum annuum L.)黄曲霉毒素B1的毒性及其对微生物学和感官质量的影响