中文摘要：气相（VP）高原米醋（URV）作为玉米的生物熏蒸剂，具有降低与黄曲霉孢子和毒素形成有关的消费者健康风险的功效。本研究完整的还原了暴露于气相高原米醋（乙酸浓度为0.0017 mmol/L）或气相纯乙酸（乙酸浓度为 0.0023 mmol/L）条件下的菌丝生长过程。暴露90分钟后两者并无明显差异。利用气相色谱 - 质谱分析法，URV熏蒸显示含有抗真菌活性得挥发物，包括：异戊醇，1-丁醇，3-甲基 - ，乙酸酯和乙酸β-苯基乙酯。这些挥发物增加了URV抗真菌的有效性。研究结果表明，VP-URV是一种针对黄曲霉菌丝生长和毒素形成的有效抑制剂，可以有效地降低由这类真菌引发的消费者健康风险的可能性。
外文摘要：The efficacy of vapor-phase (VP) upland rice vinegar (URV) was investigated as a bio-fumigant for maize, to reduce consumer health risks associated with spore and toxin formation by Aspergillus flavus. Complete reduction of mycelial growth occurred with in vitro VP exposure to URV (containing 0.0017 mmol/L acetic acid) or with VP exposure to pure acetic acid (PAA) (containing 0.0023 mmol/L acetic acid). No significant differences were observed between the two materials after 90 min exposures. Using gas chromatography-mass spectrometry (GC-MS), URV vapor was shown to contain volatiles having antifungal activities. These are identified as isoamylalcohol, 1-butanol, 3-methyl-, acetate and β-phenylethyl acetate. It is suggested these volatiles increase the antifungal effectiveness of URV. Exposure to VP-URV (containing 0.0043 mmol/L AA) for 5 h completely eliminated viable spores of A. flavus on maize seeds (23% moisture content) previously inoculated with 4.43 ± 0.28 log spores/g). At the same time, aflatoxin production decreased, as VP-URV exposure increased. Hence, VP-URV is shown to be an effective control agent for A. flavus mycelial growth and aflatoxin formation on maize, so effectively reducing the potential for consumer health risks due to this widespread fungus.
外文关键词：Upland rice vinegar；Vapor-phase vinegar；Aspergillus flavus；Aflatoxin formation；Maize
作者：Pornpukdeewattana, Soisuda; Kerdpiboon, Soraya; Jindaprasert, Aphacha;Pandee, Patcharaporn; Teerarak, Montinee; Krusong, Warawut
作者单位：Mongkuts Inst Technol Ladkrabang,Thailand
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2017
出版刊次：1
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