在面包制作过程中破坏黄曲霉毒素 B1 和 G1。

Destruction of aflatoxins B1 and G 1 in bread making.

机构信息

Dairy and Food Technology Dep., National Research Centre, Cairo, Egypt.

出版信息

Mycotoxin Res. 1996 Sep;12(2):73-8. doi: 10.1007/BF03192265.

DOI:10.1007/BF03192265

Abstract

The effect of processing steps as well preservatives used in French bread making namely propionic acid and/or potassium sorbate (0.2%) on the destruction of aflatoxins B1 and G1 was studied.Mixing and baking processes showed marked destruction of aflatoxins B1 and G1; being 71.2% and 52.5% for aflatoxin B1 after mixing and baking steps, while reaching 73.9% and 54.5% for aflatoxin G1. Fermentation step caused additional 15.3% and 15.0% destruction of aflatoxins B1 and G1.On the other hand, aflatoxin B1 destruction was 79.2% and 50.7% when propionic acid was used and 75.3 and 56.7% in the presence of potassium sorbate and after mixing and baking steps respectively.Concerning aflatoxins G1 it was found that mixing and baking steps showed destruction of 81.9% and 53.4% in the presence of propionic acid and 75.1 and 49.4% in the presence of potassium sorbate in this respective order.Generally, it can be concluded that using propionic acid as preservative appeared to be more effective on the destruction of aflatoxins B1 and G1 than potassium sorbate in French bread making.

摘要

研究了法国面包制作过程中使用的加工步骤和防腐剂（丙酸和/或山梨酸钾（0.2%））对黄曲霉毒素 B1 和 G1 破坏的影响。混合和烘焙过程对黄曲霉毒素 B1 和 G1 有明显的破坏作用；混合和烘焙后，黄曲霉毒素 B1 的破坏率分别为 71.2%和 52.5%，而黄曲霉毒素 G1 的破坏率分别为 73.9%和 54.5%。发酵步骤导致黄曲霉毒素 B1 和 G1 分别额外破坏 15.3%和 15.0%。另一方面，当使用丙酸时，黄曲霉毒素 B1 的破坏率分别为 79.2%和 50.7%，而当存在山梨酸钾时，破坏率分别为 75.3%和 56.7%，分别在混合和烘焙后。关于黄曲霉毒素 G1，发现混合和烘焙步骤在存在丙酸时分别破坏 81.9%和 53.4%，在存在山梨酸钾时分别破坏 75.1%和 49.4%。一般来说，可以得出结论，在法国面包制作中，使用丙酸作为防腐剂似乎比山梨酸钾更有效地破坏黄曲霉毒素 B1 和 G1。