{"title":"甘草中赭曲霉毒素A受加工方法的影响。","authors":"A Ariño, M Herrera, E Langa, J Raso, A Herrera","doi":"10.1080/02652030701317277","DOIUrl":null,"url":null,"abstract":"<p><p>A study of the effect of several processing methods on the concentration of ochratoxin A (OTA) in liquorice and derived products was carried out. The effect of the sorting, washing and peeling of fresh liquorice roots was investigated; as well as the production at a laboratory scale of liquorice extract and block liquorice from dry roots. Finally, the thermal stability of OTA was assessed. The OTA content was analysed by high-performance liquid chromatography-fluorescence and confirmed by methyl ester formation. The OTA level in liquorice extract was stable to heat treatment at 150 degrees C for 60 min. The OTA concentration was unaffected by sorting or washing, but it was much reduced by peeling (a 53.1% reduction). A great reduction in the OTA level was found during the production of liquorice extract (78.6%) and block liquorice (91.8%).</p>","PeriodicalId":12138,"journal":{"name":"Food additives and contaminants","volume":"24 9","pages":"987-92"},"PeriodicalIF":0.0000,"publicationDate":"2007-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/02652030701317277","citationCount":"19","resultStr":"{\"title\":\"Ochratoxin A in liquorice as affected by processing methods.\",\"authors\":\"A Ariño, M Herrera, E Langa, J Raso, A Herrera\",\"doi\":\"10.1080/02652030701317277\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A study of the effect of several processing methods on the concentration of ochratoxin A (OTA) in liquorice and derived products was carried out. The effect of the sorting, washing and peeling of fresh liquorice roots was investigated; as well as the production at a laboratory scale of liquorice extract and block liquorice from dry roots. Finally, the thermal stability of OTA was assessed. The OTA content was analysed by high-performance liquid chromatography-fluorescence and confirmed by methyl ester formation. The OTA level in liquorice extract was stable to heat treatment at 150 degrees C for 60 min. The OTA concentration was unaffected by sorting or washing, but it was much reduced by peeling (a 53.1% reduction). A great reduction in the OTA level was found during the production of liquorice extract (78.6%) and block liquorice (91.8%).</p>\",\"PeriodicalId\":12138,\"journal\":{\"name\":\"Food additives and contaminants\",\"volume\":\"24 9\",\"pages\":\"987-92\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2007-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1080/02652030701317277\",\"citationCount\":\"19\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food additives and contaminants\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/02652030701317277\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food additives and contaminants","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/02652030701317277","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Ochratoxin A in liquorice as affected by processing methods.
A study of the effect of several processing methods on the concentration of ochratoxin A (OTA) in liquorice and derived products was carried out. The effect of the sorting, washing and peeling of fresh liquorice roots was investigated; as well as the production at a laboratory scale of liquorice extract and block liquorice from dry roots. Finally, the thermal stability of OTA was assessed. The OTA content was analysed by high-performance liquid chromatography-fluorescence and confirmed by methyl ester formation. The OTA level in liquorice extract was stable to heat treatment at 150 degrees C for 60 min. The OTA concentration was unaffected by sorting or washing, but it was much reduced by peeling (a 53.1% reduction). A great reduction in the OTA level was found during the production of liquorice extract (78.6%) and block liquorice (91.8%).
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