商业烘焙咖啡豆加工和脱咖啡因过程中赭曲霉毒素A（OTA）的稳定性

Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.

作者信息

Nehad E A, Farag M M, Kawther M S, Abdel-Samed A K M, Naguib K

机构信息

Department of Food Toxicology & Contaminants, National Research Center-Dokki, Dokki, Cairo, Egypt.

出版信息

Food Addit Contam. 2005 Aug;22(8):761-7. doi: 10.1080/02652030500136852.

DOI:10.1080/02652030500136852

PMID:16147432

Abstract

The fate of ochratoxin A (OTA) during the processing of artificially contaminated green coffee beans, the effect of decaffeination on the production of OTA in green and roasted coffee beans, and the effect of caffeine on the growth and OTA production by Aspergillus ochraceus were studied. The data indicated that the roasting, milling and decoction (brewing and Turkish coffee making) processes caused different percentage reductions in OTA. Decaffeinated samples showed a significantly higher concentration of OTA production than the caffeinated ones. A significantly higher percentage of OTA was reduced when the decaffeination process was performed before roasting treatment. Caffeine at 1.0 and 2.0% concentrations completely prevented OTA production and completely inhibited A. ochraceus growth in YES medium after 3-21 days.

摘要

研究了人工污染的生咖啡豆加工过程中赭曲霉毒素A（OTA）的命运、脱咖啡因对生咖啡豆和烘焙咖啡豆中OTA产生的影响，以及咖啡因对赭曲霉生长和OTA产生的影响。数据表明，烘焙、研磨和煎煮（冲泡和制作土耳其咖啡）过程导致OTA有不同程度的减少。脱咖啡因样品中OTA的产生浓度明显高于含咖啡因的样品。在烘焙处理前进行脱咖啡因过程时，OTA减少的百分比显著更高。在3 - 21天后，浓度为1.0%和2.0%的咖啡因完全阻止了OTA的产生，并完全抑制了酵母提取物蔗糖（YES）培养基中赭曲霉的生长。