利用冷等离子体去除暴露于不同食物成分中的链格孢菌毒素。
Removal of Alternaria mycotoxins exposed to different food components by cold plasma.
机构信息
Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China.
Zhengzhou University of Light Industry, School of Food and Bioengineering, Zhengzhou, Henan Province 450002, China.
出版信息
Food Chem. 2022 Dec 15;397:133770. doi: 10.1016/j.foodchem.2022.133770. Epub 2022 Jul 25.
Alternariol (AOH) and alternariol monomethyl ether (AME), the two Alternaria mycotoxins with the highest outbreak rates in food systems, could be effectively reduced by cold plasma. This research evaluated the impact of food components on the plasma removal of AOH and AME. The results showed that 6% whey protein or ovalbumin almost completely inhibited the reduction of AOH or AME. Polyphenols inhibited the removal of AOH and AME by up to 90.8% and 83.4%, respectively. Organic acids and Vc reduced AME removal by up to 43.4% and 31.9%, respectively, but had little effect on AOH removal. Sugars and amino acids could decrease both toxin removal by less than 10%. Proteins exhibited the most inhibitory effect on plasma removal of AOH and AME, followed by polyphenols, while the effect of other components was relatively small. AOH and AME removal by cold plasma was highly related to HO produced during plasma discharge.
交链孢酚（AOH）和交链孢酚单甲醚（AME）是食品体系中爆发率最高的两种交链孢霉毒素，可通过冷等离子体有效降低。本研究评估了食品成分对 AOH 和 AME 等离子体去除的影响。结果表明，6%乳清蛋白或卵清蛋白几乎完全抑制了 AOH 或 AME 的减少。多酚分别抑制 AOH 和 AME 的去除高达 90.8%和 83.4%。有机酸和 Vc 分别将 AME 的去除率降低了 43.4%和 31.9%，但对 AOH 的去除影响较小。糖和氨基酸可使两种毒素的去除率降低不到 10%。蛋白质对 AOH 和 AME 的等离子体去除表现出最显著的抑制作用，其次是多酚，而其他成分的影响相对较小。冷等离子体对 AOH 和 AME 的去除与等离子体放电过程中产生的 HO 密切相关。
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