利用柠檬酸和甘氨酸为基础的生物mof对开心果的黄曲霉毒素进行环境友好解毒

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-18 DOI:10.1016/j.foodchem.2025.143448

Danfeng He, Ruijing Cheng, Xiaolin Zhang, Xu Han, Fujiang Zhou

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引用次数: 0

摘要

黄曲霉毒素是对食品安全构成重大风险的致癌化合物。传统的去除方法经常面临诸如高化学品消耗，恶劣的条件和潜在的有毒副产物等挑战。生态友好的解决方案，如具有可回收纳米结构的固相萃取，由于其有效、低成本和最小毒性，呈现出一个有希望的替代方案。本研究以无毒化合物为原料合成了有机连接体。然后将该连接物与CuCl2结合制备新型生物mof。对有机连接剂和生物mof进行了表征。采用高效液相色谱法测定黄曲霉毒素浓度，在最佳条件下评价生物mof对加标溶液和污染开心果提取物中黄曲霉毒素的去除效果。结果表明，生物mof在1 <； 10 min内有效去除黄曲霉毒素95% %以上。此外，经过溶剂洗涤和重复使用后，回收的生物mof保持了很大一部分效率，在连续使用五次后，其初始性能下降了约20% %。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Environmentally friendly detoxification of pistachios from aflatoxins using citric acid and Glycine-based bio-MOF

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Environmentally friendly detoxification of pistachios from aflatoxins using citric acid and Glycine-based bio-MOF

Aflatoxins are carcinogenic compounds that pose significant risks to food safety. Traditional removal methods often face challenges such as high chemical consumption, harsh conditions, and potential toxic byproducts. Eco-friendly solutions, such as solid-phase extraction with recyclable nanostructures, present a promising alternative due to their effectiveness, low cost, and minimal toxicity. In this study, an organic linker was synthesized from non-toxic compounds. This linker was then combined with CuCl₂ for the preparation of a novel bio-MOF. The organic linker and bio-MOF were characterized. The bio-MOF's performance in removing aflatoxins from spiked solutions and contaminated pistachio extracts was evaluated under optimal conditions with aflatoxin concentrations measured by high-performance liquid chromatography. The results showed that the bio-MOF effectively removed over 95 % of aflatoxins in t < 10 min. Additionally, the recycled bio-MOF, after washing with solvent and reuse, maintained a significant portion of its efficiency, losing approximately 20 % of its initial performance after five consecutive uses.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.