Universidade Federal de Santa Maria, Departament of Food Science and Technology, Santa Maria, Brazil.
Food Chem. 2013 Jan 1;136(1):100-4. doi: 10.1016/j.foodchem.2012.07.093. Epub 2012 Jul 31.
This work reports an investigation carried out to assess the natural occurrence of ochratoxin A in 168 samples from different fractions obtained during the technological processing of cocoa (shell, nibs, liquor, butter, cake and cocoa powder) and the reduction of ochratoxin A during chocolate manufacture. Ochratoxin A analyses were performed with immunoaffinity columns and detection by high performance liquid chromatography. Concerning the natural ochratoxin A contamination in cocoa by-products, the highest levels of ochratoxin A were found in the shell, cocoa powder and cocoa cake. The cocoa butter was the least contaminated, showing that ochratoxin A seems to remain in the defatted cocoa solids. Under the technological conditions applied during the manufacture of chocolate in this study and the level of contamination present in the cocoa beans, this experiment demonstrated that 93.6% of ochratoxin A present in the beans was reduced during the chocolate producing.
本研究报告了一项调查，评估了可可（壳、豆仁、可可液、可可脂、可可饼和可可粉）加工过程中不同馏分 168 个样本中天然赭曲霉毒素 A 的发生情况，以及巧克力生产过程中赭曲霉毒素 A 的降低情况。赭曲霉毒素 A 的分析采用免疫亲和柱进行，并用高效液相色谱法进行检测。就可可副产品中的天然赭曲霉毒素 A 污染而言，壳、可可粉和可可饼中的赭曲霉毒素 A 含量最高。可可脂污染最少，表明赭曲霉毒素 A 似乎残留在脱脂可可固体中。在本研究中巧克力制造过程中应用的技术条件下，以及可可豆中存在的污染水平下，实验表明，在生产巧克力过程中，存在于豆中的 93.6%的赭曲霉毒素 A 被降低。
