摘要
针对稻米中所存在的黄曲霉毒素污染的问题,本文研究了碱法制备米蛋白过程中微波辅助处理对黄曲霉毒素B1(AFB1)降解率的影响。结果表明,碱法制备米蛋白工艺可使AFB1浓度下降46.83%,米蛋白中AFB1残留浓度为33.91μg/kg,不符合国家标准(≤10μg/kg);基于该工艺研究,单位体积微波功率750W/L和微波处理时间7min为微波辅助碱法降解AFB1的最佳处理条件,AFB1降解率为88.51%,米蛋白中AFB1残留浓度为7.33μg/kg,符合国家标准。同时,AFB1初始浓度对微波辅助碱法降解AFB1的影响不显著,通过对微波辅助碱法降解AFB1工艺进行动力学模型拟合,表明该降解特征符合一级动力学模型。
Since the problem of afiatoxin contamination in rice might occur, the degradation of AFB1 during the preparation of rice protein by the microwave-assisted alkali treatment was investigated in this study.The results showed that the concentration of AFB1 was decreased 46.83% during the preparation of rice protein by the alkali treatment,and the residual concentration of AFB1 was 33.91μg/kg,which did not reach the requirement of national standard ( ≤ 10μg/kg).And based on the alkali treatment,the optimal microwave-assisted condition of degradation of AFB1 was microwave power per unit volume 750W/L and microwave treating time 7min.Under this condition,the degradation rate of AFB, was 88.51%, and the residual concentration of AFB1 was 7.33μg/kg.Furthermore, the effect of initial concentration of AFB1 on degradation of AFBI by the microwave-assisted alkali treatment was not significant.And through the kinetic model fitting of degradation of AFB1 by the microwave-assisted alkali treatment, it showed that the degradation characteristic of AFB1 was in line with the first order dynamic model.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第19期174-176,182,共4页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项经费项目(201203037)
国家高技术研究发展计划(2013AA102204
2013AA102206-4)
国家科技支撑计划课题(2012BAD37B02)
关键词
稻米
米蛋白
碱法
微波
黄曲霉毒素B1
降解
rice
rice protein ;alkali ; microwave
aflatoxin B1
degradation