冷等离子体条件的变化对黄曲霉毒素 M1 及其降解产物解毒的影响

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-09 DOI:10.1016/j.idairyj.2024.106103

Thu Nguyen , Jon Palmer , John Pedley , Miruna Petcu , Harriet L. Newson , Kevin Keener , Steve Flint

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引用次数: 0

摘要

本研究旨在通过测量反应物的浓度，探讨不同工作气体中的化学反应物及其对冷等离子体降解黄曲霉毒素 M1（AFM1）的影响。氦气（80%、90%或 95%）与氧气、氮气和空气混合使用。当混合气体中的氦气比例降低时，冷等离子体减少黄曲霉毒素 M1（AFM1）的效果就会提高。混合气体的比例会改变冷等离子体的化学性质，这可能是由于反应物的浓度不同造成的。使用氦气/空气混合气体进行冷等离子处理后，AFM1 的降解产物及其降解途径已通过 LCMS 鉴定。AFM1 在冷等离子体中被活性物种氧化，产生理论上毒性低于 AFM1 的降解产物。

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The effect of variations in cold plasma conditions on the detoxification of Aflatoxin M1 and degradation products

The aim of this study was to explore the chemical reactive species of different operating gases, and their effect on the degradation of aflatoxin M1 (AFM1) by cold plasma by measuring the reactive species concentration. Helium, at 80, 90 or 95%, was used mixed with oxygen, nitrogen and air. The efficacy of cold plasma on aflatoxin M1 (AFM1) reduction was improved when decreasing the ratio of helium in the gas mixture. The ratio of the gas mixtures changed the cold plasma chemistry believed to be due to the differences in the concentrations of the reactive species. The degradation products of AFM1 after cold plasma treatment using a helium/air gas mixture and the degradation pathway were identified by LCMS. AFM1 was oxidised by reactive species in the cold plasma to produce degradant products with, theoretically, lower toxicity than AFM1.

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.