紫外光降解黄曲霉毒素B_1技术对小油坊花生油食用安全性的影响

Effects of UV degradation of aflatoxin B_1 on edible safety of peanut oil in small oil workshop

模拟黄曲霉毒素B_1紫外光降解技术,研究不同紫外照射剂量下花生油中酸价、过氧化值、脂肪酸组成、苯并(a)芘、黄曲霉毒素B_1等品质及安全性指标的变化。结果表明:在紫外光照射强度800~1 600μW/cm^2范围内,花生油除过氧化值略有上升,其他指标基本无变化。小油坊使用紫外光降解设备时应尽量减少辐照时间,防止因花生油过氧化值增加超出国家标准要求范围,带来新的食品安全隐患。

To study the changes of acid value, peroxide value, fatty acid composition, benzopyrene and aflatoxin B1(AFB1) in peanut oil under different UV irradiation, the mechanism of AFB1 degradation by UV radiation in small oil workshop was simulated. The results showed that the oxidation value of peanut oil increased slightly in the range of 800~1 600 μW/cm2, and the other indexes did not change. When small oil workshop using UV degrading equipment, the irradiation time should be minimized to prevent the increase in peroxide value of peanut oil exceeding the scope of national standards, bringing new food safety risks.