Mycotoxins exist widely in food and have a serious impact on human health.At present,most detection methods of mycotoxins are costly and time-consuming.Most of these methods are aimed at detecting a single type of myc...Mycotoxins exist widely in food and have a serious impact on human health.At present,most detection methods of mycotoxins are costly and time-consuming.Most of these methods are aimed at detecting a single type of mycotoxin,and the efficiency is not high.On this basis,in this study,QuEChERS-deep eutectic solvent liquid-liquid microextraction was applied to extract and enrich 14 mycotoxins in chili peppers from the concept of green chemistry.A simple,time-consuming and environment-friendly multi-flux pretreatment method was established,and 100 chili pepper samples were randomly sampled from farmers'markets and supermarkets in major urban areas of Guizhou Province for detection,and risk assessment was carried out according to the detection results.展开更多
[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different conce...[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.展开更多
基金Supported by the Science and Technology Planning Project of Guizhou Province(QKHZC[2020]1Y167).
文摘Mycotoxins exist widely in food and have a serious impact on human health.At present,most detection methods of mycotoxins are costly and time-consuming.Most of these methods are aimed at detecting a single type of mycotoxin,and the efficiency is not high.On this basis,in this study,QuEChERS-deep eutectic solvent liquid-liquid microextraction was applied to extract and enrich 14 mycotoxins in chili peppers from the concept of green chemistry.A simple,time-consuming and environment-friendly multi-flux pretreatment method was established,and 100 chili pepper samples were randomly sampled from farmers'markets and supermarkets in major urban areas of Guizhou Province for detection,and risk assessment was carried out according to the detection results.
基金Supported by General Project of Natural Science Foundation of Hunan Province (2022JJ30312)Enterprise Science and Technology Innovation Team Construction Project of Loudi Science and Technology Innovation Program in 2022.
文摘[Objectives]This study was conducted to investigate the effects of Polygonatum odoratum polysaccharides on the quality of white chili peppers in jars.[Methods]White chili peppers were pickled by adding different concentrations of P.odoratum polysaccharides with traditional pickling technology,and its nitrite content,pH and sensory quality were analyzed and detected.[Results]The results showed that,compared with the control group without adding P.odoratum polysaccharides,the nitrite content in white chili peppers in jars decreased after adding P.odoratum polysaccharides.When the addition amount of P.odoratum polysaccharides was 0.002%,the inhibition rate of nitrite reached the maximum.Under the same fermentation time,P.odoratum polysaccharides could significantly reduce the pH value of pickles.When the addition amount of P.odoratum polysaccharide was 0.002%and the pickling time was 3 months,the sensory quality of white chili peppers in jars was the best.At this point,white chili peppers in jars had rich aroma and tasted soft and sour,and the sour and salinity were suitable.As the fermentation time continued to increase,the chili aroma of white chili peppers in jars gradually decreased,and the sour taste became more pronounced.[Conclusions]This study can provide reference for the safety and quality control of white chili peppers in jars.
