加热对减少花生中黄曲霉毒素水平的作用

Effect of heating on the reduction of aflatoxin content in peanut

将花生在各种不同的加热温度和加热时间下进行实验,观察黄曲霉毒素在不同温度及不同加热时间下的减少水平。研究结果表明,加热可以减少花生中黄曲霉毒素的水平,并随着加热温度和加热时间的增加,毒素减少量也增加;黄曲霉毒素减少速率与样品最初被污染的水平有关;AFTG1的热稳定性比AFTB1差。

In order to investigate the effect of heating on the aflatoxin in peanut, peanut were inoculated with Aspergillus flavus,and then studied in different heating conditions. The results show that heating can reduce the levels of aflatoxin in peanut. Along with the increase of heating temperature and time, the reduction of aflatoxin increases . The reduction rate of aflatoxin during heating depends on the initial level of contamination. The thermostabilty of AFTG1 is inferior to AFTB1.