中文摘要：赭曲霉毒素A（OTA）是世界农产品中普遍存在的一种霉菌毒素，因其具有很强的肾毒性，所以被认为可能是一种致癌物。在大多数食品加工中OTA具有稳定性，然而，高温处理可以减少食品中OTA的含量。由于OTA存在于人类和动物食用的加工产品中，作者意在研究影响OTA稳定性的因素，以及热处理过程对降低OTA含量的作用。在不同温度条件下（100, 125, 150, 175, and 200°C）以及不同PH值（pH 4, 7, and 10）的缓冲溶液中，通过不同时间（最高60分钟）的加热处理，利用高效液相色谱荧光法来检测OTA含量的减少情况。结果表明，OTA减少的速度和程度与PH值、处理时间和温度有关；除了PH为4以外，200℃时所有的处理都可以成功减少90%以上的OTA。在碱性条件下，100℃加热60分钟，OTA减少了约50%，而在中性或酸性条件下，100℃加热60分钟，OTA未见明显的变化。
外文摘要：Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. OTA is stable under most food processing conditions; however, higher-temperature treatment may reduce OTA content in foods. Since OTA can be found in processed products destined for both human and animal consumption, factors affecting its stability or reduction during thermal processes were investigated here. The reduction of OTA was measured during various heating times (up to 60 min) at different temperatures (100, 125, 150, 175, and 200°C) in aqueous buffer solutions at different pHs (pH 4, 7, and 10). Quantification of OTA was carried out using high-performance liquid chromatography with fluorescence detection. The results showed that the rate and extent of OTA reduction were dependent on pH, processing time, and temperature; greater than 90% OTA reduction was achieved at 200 °C for all treatments except pH 4. After processing under an alkaline condition (pH 10) at 100°C for 60 min, about 50% of the OTA was lost, while after 60 min under neutral and acidic conditions at 100°C, significant reductions of OTA were not shown.
外文关键词：Heat stability；High-performance liquid chromatography with fluorescence detection；Ochratoxin A；pH
作者：Dahal, Samjhana；Lee, Hyun Jung；Gu, Kejia；等
作者单位：Univ Idaho，USA
期刊名称：JOURNAL OF FOOD PROTECTION
期刊影响因子：1.609
出版年份：2016
出版刊次：10
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