中文摘要：本研究采用人工污染的原料，探索了尼日利亚传统香料（dawadawa, okpehe, and ogiri）和啤酒(burukutu)在加工过程中，镰刀菌毒素伏马菌素B1、脱氧雪腐镰刀菌烯醇、T-2毒素及玉米赤霉烯酮的稳定性。研究表明，采用优质原料能显著减少成品中霉菌毒素的污染。
外文摘要：The stability of the Fusarium mycotoxins fumonisin B1, deoxynivalenol, T-2 toxin, and zearalenone during processing of Nigerian traditional spices (dawadawa, okpehe, and ogiri) and beer (burukutu) using artificially contaminated raw materials was investigated. Results revealed the reduction of these toxins in all the final products. Boiling played a significant role (p < 0.05) in Fusarium mycotoxin reduction in the traditional spices. The highest percentage reduction of deoxynivalenol (76%) and zearalenone (74%) was observed during okpehe processing (boiled for 12 h). Dehulling and fermentation further demonstrated a positive influence on the reduction of these toxins with a total reduction ranging from 85 to 98% for dawadawa, 86 to 100% for okpehe, and 57 to 81% for ogiri. This trend was also observed during the production of traditional beer (burukutu), with malting and brewing playing a major impact in observed reduction. In addition, other metabolites including deoxynivalenol-3-glucoside, 15-acetyl-deoxynivalenol, α-zearalenol, and β-zearalenol which were initially not present in the raw sorghum were detected in the final beer product at the following concentrations 26 ± 11, 16 ± 7.7, 22 ± 18, and 31 ± 16 μg/kg, respectively. HT-2 toxin was also detected at a concentration of 36 ± 13 μg/kg along the processing chain (milled malted fraction) of the traditional beer. For the traditional spices, HT-2 toxin was detected (12 μg/kg) in ogiri. Although there was a reduction of mycotoxins during processing, appreciable concentrations of these toxins were still detected in the final products. Thus, the use of good quality raw materials significantly reduces mycotoxin contamination in final products.
外文关键词：Fusarium mycotoxin；Modified mycotoxin；Traditional spice；Traditional beer；Food processing；Nigeria
作者：Chilaka, CA；De Boevre, M；Atanda, OO；De Saeger, S
作者单位：Univ Ghent
期刊名称：MYCOTOXIN RESEARCH
期刊影响因子：2.0
出版年份：2018
出版刊次：4
点击下载：在尼日利亚传统啤酒和香料加工过程中伏马菌素B1、脱氧雪腐镰刀菌烯醇、玉米赤霉烯酮及T-2毒素的稳定性