用不同工艺净化葡萄干中的赭曲霉毒素 A：评估效率和质量属性

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI:10.1111/ijfs.17506

Gülce Ertek, Bengünur Kutlu, Özge Taştan, Buket Şahyar, Hande Çil, Taner Baysal

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引用次数: 0

摘要

摘要本研究调查了清洗处理（碳酸钾（PC）、氢氧化钾（PH）、过乙酸（PA）、碱性过氧化氢（AHP））、超声波（US）和高强度脉冲光（HIPL）技术对去除葡萄干中赭曲霉毒素 A（OTA）残留的影响。结果发现，5 分钟 PC（66.60%）、10 分钟 PH（65.25%）、5 分钟碱性过氧化氢（63.30%）和 12 J cm-2 HIPL（62.50%）分别是降解 OTA 最成功的技术。虽然化学洗涤 10 分钟后 OTA 降解率较高，但葡萄干仍带有化学气味。结果表明，HIPL 能有效降低葡萄干中的 OTA 含量，且不会造成任何质量损失。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes

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Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes

In this research, the effects of washing treatments (potassium carbonate (PC), potassium hydroxide (PH), peracetic acid (PA), alkaline hydrogen peroxide (AHP)), ultrasound (US) and high-intensity pulsed light (HIPL) technologies on the removal of ochratoxin A (OTA) residues in raisins were investigated. PC at 5 min (66.60%), PH at 10 min (65.25%), alkaline hydrogen peroxide at 5 min (63.30%) and HIPL at 12 J cm⁻² (62.50%) were found to be the most successful applications in OTA degradation, respectively. Although the OTA degradation rate was high after chemical washing for 10 min, the raisins had a chemical odour. The results show that HIPL effectively reduces OTA levels in raisins without causing any quality loss.

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.