Dahal Samjhana, Lee Hyun Jung, Gu Kejia, Ryu Dojin
School of Food Science, University of Idaho, 875 Perimeter Drive MS 2312, Moscow, Idaho 83844-2312, USA.
Department of Applied Chemistry, College of Science, China Agricultural University, 2 Yuanmingyuan Xilu, Beijing 100193, People's Republic of China.
J Food Prot. 2016 Oct;79(10):1748-1752. doi: 10.4315/0362-028X.JFP-16-160.
Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. OTA is stable under most food processing conditions; however, higher-temperature treatment may reduce OTA content in foods. Since OTA can be found in processed products destined for both human and animal consumption, factors affecting its stability or reduction during thermal processes were investigated here. The reduction of OTA was measured during various heating times (up to 60 min) at different temperatures (100, 125, 150, 175, and 200°C) in aqueous buffer solutions at different pHs (pH 4, 7, and 10). Quantification of OTA was carried out using high-performance liquid chromatography with fluorescence detection. The results showed that the rate and extent of OTA reduction were dependent on pH, processing time, and temperature; greater than 90% OTA reduction was achieved at 200°C for all treatments except pH 4. After processing under an alkaline condition (pH 10) at 100°C for 60 min, about 50% of the OTA was lost, while after 60 min under neutral and acidic conditions at 100°C, significant reductions of OTA were not shown.
赭曲霉毒素A（OTA）是世界上农产品中分布最广泛的霉菌毒素之一，因其具有强大的肾毒性而被认为是一种可能的人类致癌物。OTA在大多数食品加工条件下都很稳定；然而，高温处理可能会降低食品中的OTA含量。由于在供人类和动物食用的加工产品中都能发现OTA，因此本文研究了影响其在热加工过程中稳定性或减少量的因素。在不同pH值（pH 4、7和10）的水性缓冲溶液中，于不同温度（100、125、150、175和200°C）下，在不同加热时间（长达60分钟）内测量OTA的减少量。使用带荧光检测的高效液相色谱法对OTA进行定量。结果表明，OTA减少的速率和程度取决于pH值、加工时间和温度；除pH 4外，所有处理在200°C时OTA减少量均超过90%。在100°C碱性条件（pH 10）下处理60分钟后，约50%的OTA损失，而在100°C中性和酸性条件下处理60分钟后，OTA未显示出显著减少。
