饼干加工过程中黄曲霉毒素 B1 和 G1 残留的命运。
Fate of aflatoxins B1 and G 1 residues during biscuit processing.
机构信息
Dairy and Food Technology Dep., National Research Centre, Cairo, Egypt.
出版信息
Mycotoxin Res. 1996 Sep;12(2):99-104. doi: 10.1007/BF03192268.
Effect of biscuit processing on the destruction of aflatoxins B1 and G1 with and/or without some commonly leavening agents used namely sodium bicarbonate, ammonium bicarbonate and sodium bisulfite and sodium chloride.It was found that mixing step reduced the concentration of aflatoxins B1 and G1 by 80.7% and 82.7%, while the effect of baking step being 28.9% and 21.5%. The effect of mixing was found to be more pronounced than that baking step.The highest destruction effect on aflatoxin B1 was observed by adding a mixture composed of sodium and ammonium bicarbonate and sodium bisulfite followed by sodium chloride, sodium bisulfite, ammonium bicarbonate and/or sodium bicarbonate alone, where the reduction values of toxin after mixing were 93.4,91.9,91.7, 88.8 and 86.6% respectively, while the baking effect ranged 17.2 to 34.5% in the presence of different leaving agents added.Concerning aflatoxin G1; the highest destructive effect of toxin was adsorbed by adding a mixture of sodium and ammonium bicarbonate and sodium bisulfite followed by sodium bisulfite, sodium chloride, ammonium bicarbonate and/or sodium bicarbonate alone since the destruction values of such toxin after mixing were 96.2%, 92.8%, 92.6%, 89.0% and 87.7% respectively, while the baking effect ranged 20.9 to 34.5% in all leavening agents added.
饼干加工对黄曲霉毒素 B1 和 G1 的破坏作用，以及（或）添加一些常用膨松剂（即碳酸氢钠、碳酸氢铵和亚硫酸氢钠以及氯化钠）的影响。研究发现，混合步骤使黄曲霉毒素 B1 和 G1 的浓度分别降低了 80.7%和 82.7%，而烘焙步骤的效果分别为 28.9%和 21.5%。混合步骤的效果比烘焙步骤更为显著。添加由碳酸氢钠和碳酸氢铵以及亚硫酸氢钠组成的混合物对黄曲霉毒素 B1 的破坏效果最高，其次是氯化钠、亚硫酸氢钠、碳酸氢铵和/或单独的碳酸氢钠，混合后毒素的减少值分别为 93.4%、91.9%、91.7%、88.8%和 86.6%，而在添加不同膨松剂的情况下，烘焙效果范围为 17.2%至 34.5%。对于黄曲霉毒素 G1，添加由碳酸氢钠和碳酸氢铵以及亚硫酸氢钠组成的混合物对毒素的破坏效果最高，其次是亚硫酸氢钠、氯化钠、碳酸氢铵和/或单独的碳酸氢钠，因为混合后这种毒素的破坏值分别为 96.2%、92.8%、92.6%、89.0%和 87.7%，而在添加所有膨松剂的情况下，烘焙效果范围为 20.9%至 34.5%。
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