摘要
综述了挤压蒸煮、微波、脉冲光、紫外辐照、脉冲电场、γ射线辐照、电子束辐照、冷等离子体、超声等离子体等物理加工技术对黄曲霉毒素B_(1)的消减作用及分子机制,探讨了不同物理加工技术在黄曲霉毒素B_(1)控制中的实际应用效果,以期为各类食品中黄曲霉毒素B_1等真菌毒素的控制提供新思路及新技术。
The effects of physical processing technologies such as extrusion cooking,microwave,pulsed light,ultraviolet irradiation,pulsed electric field,-ray irradiation,electron beam irradiation,cold plas-ma and ultrasound on the elimination of aflatoxin B_(1) and its molecular mechanism were reviewed.The practical application effects of different physical processing technologies in the control of aflatoxin B_(1) were discussed,in order to provide new ideas and new technologies for the control of aflatoxin B_(1) and other mycotoxins in various foods.
作者
魏东升
翟新军
陈磊
徐丹
莫海珍
WEI Dong-sheng;ZHAI Xin-jun;CHEN Lei;XU Dan;MO Hai-zhen(School of Food Science and Engineering,Shaanxi University of Science and Technology,Xi'an 710021,Shaanxi,China;Shaanxi Provincial Grain Reserve Management Group,Xi'an 710021,Shaanxi,China)
出处
《粮食与油脂》
北大核心
2023年第10期11-18,共8页
Cereals & Oils
基金
国家自然科学基金面上项目(32272278)。
关键词
黄曲霉毒素B_(1)
热物理加工技术
非热物理加工技术
降解机理
aflatoxin B_(1)
thermophysical processing technology
nonthermal physical processing tech-nology
degradation mechanism
