Ochratoxin A in liquorice as affected by processing methods.

A Ariño, M Herrera, E Langa, J Raso, A Herrera
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引用次数: 19

Abstract

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%).

甘草中赭曲霉毒素A受加工方法的影响。
研究了几种加工方法对甘草及其制品中赭曲霉毒素A (OTA)浓度的影响。研究了甘草鲜根的分选、洗涤和去皮工艺对甘草鲜根的影响;以及在实验室规模生产甘草提取物和块状甘草干根。最后,对OTA的热稳定性进行了评价。采用高效液相色谱-荧光法分析乙酸乙酯含量,并通过甲酯生成法确定乙酸乙酯含量。甘草提取物中OTA浓度在150℃下加热60 min后保持稳定,不受分选和洗涤的影响,但剥皮后OTA浓度明显降低(降低53.1%)。甘草提取物(78.6%)和块状甘草(91.8%)生产过程中,OTA水平显著降低。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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