Fandohan P, Zoumenou D, Hounhouigan D J, Marasas W F O, Wingfield M J, Hell K
Programme on Agricultural and Food Technology, National Institute of Agricultural Research of Benin, P.O. Box 128, Porto-Novo, Benin.
Int J Food Microbiol. 2005 Feb 15;98(3):249-59. doi: 10.1016/j.ijfoodmicro.2004.07.007.
The fate of aflatoxins and fumonisins, two mycotoxins that cooccur in maize, was studied through the traditional processing of naturally contaminated maize in mawe, makume, ogi, akassa, and owo, maize-based foods common in Benin, West Africa. Levels of total aflatoxin and fumonisin were measured at the main unit operations of processing, and the unit operations that induce significant reduction of mycotoxin level were identified. Overall reduction of mycotoxin level was more significant during the preparation of makume (93% reduction of aflatoxins, 87% reduction of fumonisins) and akassa (92% reduction of aflatoxins, 50% reduction of fumonisins) than that of owo (40% reduction of aflatoxins, 48% reduction of fumonisins). Sorting, winnowing, washing, crushing combined with dehulling of maize grains were the unit operations that appeared very effective in achieving significant mycotoxin removal. Aflatoxins and fumonisins were significantly recovered in discarded mouldy and damaged grains and in washing water. Fermentation and cooking showed little effect. During the preparation of ogi and akassa, reduction of fumonisin levels measured in food matrix was lower (50%) compared to mawe and makume, probably due to significant fumonisin release in ogi supernatant. Consequently, the use of ogi supernatant for preparing beverages or traditional herbal medicines could be harmful as it is likely to be contaminated with mycotoxin from the raw maize.
黄曲霉毒素和伏马毒素是两种同时存在于玉米中的霉菌毒素，通过对西非贝宁常见的以玉米为原料的食品马韦、马库梅、奥吉、阿卡萨和奥沃进行天然污染玉米的传统加工，研究了这两种霉菌毒素的命运。在加工的主要单元操作中测量了总黄曲霉毒素和伏马毒素的水平，并确定了能显著降低霉菌毒素水平的单元操作。在制作马库梅（黄曲霉毒素降低93%，伏马毒素降低87%）和阿卡萨（黄曲霉毒素降低92%，伏马毒素降低50%）的过程中，霉菌毒素水平的总体降低比奥沃（黄曲霉毒素降低40%，伏马毒素降低48%）更为显著。玉米籽粒的筛选、风选、水洗、粉碎并脱壳这些单元操作在有效去除霉菌毒素方面显得非常有效。黄曲霉毒素和伏马毒素在丢弃的发霉和受损籽粒以及洗涤水中被大量回收。发酵和烹饪的效果不明显。在制作奥吉和阿卡萨的过程中，与马韦和马库梅相比，食品基质中测得的伏马毒素水平降低幅度较小（50%），这可能是由于奥吉上清液中伏马毒素大量释放所致。因此，使用奥吉上清液制备饮料或传统草药可能有害，因为它很可能被来自生玉米的霉菌毒素污染。
