Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, P.O. Box 17011, Gauteng 2028, South Africa.
Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, 9000 Ghent, Belgium.
Toxins (Basel). 2021 Jan 4;13(1):27. doi: 10.3390/toxins13010027.
Although previous studies have reported the use of nixtamalization for mycotoxins reduction in maize, the efficacy of calcium hydroxide and other nixtamalization cooking ingredients for mycotoxin reduction/decontamination in sorghum and other cereals still need to be determined. The current study investigated the effect of five nixtamalization cooking ingredients (wood ashes, calcium hydroxide, sodium hydroxide, potassium hydroxide, and calcium chloride) on the reduction of mycotoxins in artificially contaminated maize and sorghum using liquid chromatography-tandem mass spectrometry. All tested cooking ingredients effectively reduced levels of mycotoxins in the contaminated samples with reduction initiated immediately after the washing step. Except for the calcium chloride , levels of fumonisin B, B and B in the processed sorghum samples were below the limit of detection. Meanwhile, the lowest pH values were obtained from the maize (4.84; 4.99), as well as sorghum (4.83; 4.81) and samples obtained via calcium chloride treatment. Overall, the results revealed that the tested cooking ingredients were effective in reducing the target mycotoxins. In addition, it pointed out the potential of calcium chloride, though with reduced effectiveness, as a possible greener alternative cooking ingredient (ecological nixtamalization) when there are environmental concerns caused by alkaline .
尽管先前的研究报告了使用石灰水处理来降低玉米中的霉菌毒素，但氢氧化钙和其他石灰水处理烹饪成分在高粱和其他谷物中降低/脱除霉菌毒素的功效仍需确定。本研究采用液相色谱-串联质谱法，考察了五种石灰水处理烹饪成分（木灰、氢氧化钙、氢氧化钠、氢氧化钾和氯化钙）对人工污染玉米和高粱中霉菌毒素的去除效果。所有测试的烹饪成分都能有效地降低污染样品中的霉菌毒素水平，而且在洗涤步骤后立即开始降低。除氯化钙外，加工高粱样品中伏马菌素 B、B 和 B 的含量均低于检测限。同时，用氯化钙处理的玉米（4.84；4.99）和高粱（4.83；4.81）样品的 pH 值最低。总的来说，结果表明，所测试的烹饪成分能有效降低目标霉菌毒素。此外，研究还指出，在存在碱性物质引起的环境问题时，氯化钙可能是一种潜在的更环保的替代烹饪成分（生态石灰水处理），尽管其效果有所降低。
