中文摘要：赭曲霉毒素A（OTA）因其广泛存在及对人体的毒性，包括肾毒性及潜在的致癌性，而成为最重要的霉菌毒素之一。已从大量的农产品，包括谷物及其制品中检出了OTA。特别是燕麦制品显示出更高的发生率及浓度水平。挤压蒸煮广泛用于早餐谷类食品和零食的生产，并可能不同程度地减少霉菌毒素。因此，本研究采用中心复合设计的实验室双螺杆挤出机探究挤压蒸煮对加标(100mu g/kg)燕麦片中OTA稳定性的作用。根据中心复合设计分析，通过温度162摄氏度、湿度30%、转速221 rpm及芯片大小3mm的组合能减少高达28%的OTA。
外文摘要：Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity, including nephrotoxicity and potential carcinogenicity to humans. OTA has been detected in a wide range of agricultural commodities, including cereal grains and their processed products. In particular, oat-based products show a higher incidence and level of contamination. Extrusion cooking is widely used in the manufacturing of breakfast cereals and snacks and may reduce mycotoxins to varying degrees. Hence, the effects of extrusion cooking on the stability of OTA in spiked (100 mu g/kg) oat flake was investigated by using a laboratory-scale twin-screw extruder with a central composite design. Factors examined were moisture content (20, 25, and 30% dry weight basis), temperature (140, 160, and 180 degrees C), screw speed (150, 200, and 250 rpm), and die size (1.5, 2, and 3 mm). Both nonextruded and extruded samples were analyzed for reductions of OTA by high-performance liquid chromatography, coupled with fluorescence detection. The percentage of reductions in OTA in the contaminated oat flakes upon extrusion processing were in the range of 0 to 28%. OTA was partially stable during extrusion, with only screw speed and die size having significant effect on reduction (P < 0.005). The highest reduction of 28% was achieved at 180 degrees C, 20% moisture, 250 rpm screw speed, and a 3-mm die with 193 kJ/kg specific mechanical energy. According to the central composite design analyses, up to 28% of OTA can be reduced by a combination of 162 degrees C, 30% moisture, and 221 rpm, with a 3-mm die.
外文关键词：Ochratoxin A；Response surface design；Twin-screw extrusion
作者：Lee, HJ；Dahal, S；Perez, EG；Kowalski, RJ；Ganjyal, GM；Ryu, D；AF Lee, Hyun
作者单位：Univ Idaho
期刊名称：JOURNAL OF FOOD PROTECTION
期刊影响因子：1.609
出版年份：2017
出版刊次：10
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