中文摘要：“生食”虽有争议，但已经流行一时了，并且在不久的将来这种趋势还将继续下去。由于“生食”以水果、蔬菜、坚果、种子、发芽的谷物和豆类为基础，此类食物每日摄取量较高意味着摄入黄曲霉毒素和草酸的风险较高，从而构成健康风险。尚未探索加工“生食”允许的最高温度(46 +/-1度)对黄曲霉毒素和草酸的作用。本研究采用高压液相色谱法与波长分别为365 nm和210 nm的UV检测来确定这两类物质的存在情况。并用回归分析确定草酸和黄曲霉毒素B1的含量随时间发生的变化。研究发现，试验的干果中，“天然”存在的黄曲霉毒素的含量在46 +/-1度加工3小时仍保持不变。反之，低草酸蔬菜（番茄和菊苣）中草酸含量下降了；而温度(46 +/-1度)对菠菜（高草酸含量）及去离子水草酸纯溶液中的草酸无效。
外文摘要："Raw food" diets are controversially accepted, but have been fashionable for a while and this trend seems to continue in the near future. Since the "raw food" diets are based on fruits, vegetables, nuts, seeds, sprouted grains and beans, higher daily intakes of this kind of food present a risk of higher intake of aflatoxins and oxalates, which consequently poses a health risk. The effect of the maximal temperature allowed at processing (46 +/- 1 degrees C) has not yet been studied on aflatoxins and oxalates. In our study, their presence was determined by employing high pressure liquid chromatography with UV detection at the wavelength of 365 nm and 210 nm, respectively. A regression analysis was used to examine the changing of the content of oxalic acid and aflatoxin B-1 over time. The content of "naturally" present aflatoxin B-1 in selected dried fruits remained the same during 3 h of experiment at 46 +/- 1 degrees C. On the contrary, the oxalate content in vegetables with low oxalic acid (tomatoes and chicory) decreased, whereas the temperature (46 +/- 1 degrees C) had no effect on oxalic acid in spinach (higher oxalic content) and in pure solutions of oxalic acid in deionized water.
外文关键词："raw food" diet；temperature stability；dehydrated food；vegetables；aflatoxin B-1；oxalate
作者：Kralj, MB；Podrazka, M；Krawczyk, B；Mikus, RP；Jarni, K；Trebse, P
作者单位：Univ Lodz
期刊名称：JOURNAL OF FOOD AND NUTRITION RESEARCH
期刊影响因子：1.676
出版年份：2017
出版刊次：3
点击下载：“生食”：最高温度(46 +/-1度)对食物中黄曲霉毒素B1和草酸含量的影响