发酵与超声对小麦面团中黄曲霉毒素B1的单独及联合去污效果

Amanda Gonçalves, Sher Ali, C. Corassin, R. Rosim, C. Oliveira
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引用次数: 2

摘要

在这项工作中,进行了初步的调查,以研究超声波(US),单独或联合发酵,对减少黄曲霉毒素B1 (AFB1)在50 ng/g的小麦面粉面团。US处理是通过浸泡烧瓶进行的,烧瓶中含有三份未发酵和发酵的样品(28°C, 18 h;85%相对湿度)面团在美国浴(40 kHz;100 W/cm2),在35°C下处理10、30和60分钟。高效液相色谱法测定的AFB1水平降低百分比在未发酵面团中为3.6%至46.0%,在发酵面团中为6.7%至61.7%。实验中使用的US处理不会干扰发酵面团的可滴定酸度,因此证实US是一种很有前途的技术,可以降低发酵小麦产品中的黄曲霉毒素水平。未来的研究需要确定其他参数,如产品的温度和pH值,以优化AFB1的去污过程,并评估US对小麦产品感官属性的可能影响。
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Individual and combined decontamination effect of fermentation and ultrasound on aflatoxin B1 in wheat-based doughs
In this work, a preliminary investigation was conducted to examine the effect of ultrasound (US), alone or in combination with fermentation, on the reduction of aflatoxin B1 (AFB1) at 50 ng/g in wheat flour-based doughs. The US treatment was performed by soaking flasks containing triplicate samples of non-fermented and fermented (18 h at 28°C; 85% relative humidity) doughs in US bath (40 kHz; 100 W/cm2) at 35°C for 10, 30 and 60 min. Percentage reduction of AFB1 levels as determined by high-performance liquid chromatography varied between 3.6% and 46.0% in non-fermented doughs, and from 6.7% to 61.7% in fermented doughs. The US treatments used in the experiment did not interfere with the titratable acidity of fermented doughs, hence confirming US as a promising technique to reduce aflatoxin levels in fermented wheat-based products. The future studies are required to determine other parameters, such as temperature and pH of the product, to optimize the decontamination process of AFB1 as well as to evaluate possible effects of US on the sensory attributes of wheat-based products.
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