| 加热对花生黄曲霉毒素含量的影响 |
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| 引用本文： | 林克龙,黄达明.加热对花生黄曲霉毒素含量的影响[J].花生学报,2006,35(4):10-14. |
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| 作者姓名： | 林克龙 黄达明 |
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| 作者单位： | 江苏大学后勤管理处,江苏,镇江212013;江苏大学食品与生物工程学院,江苏,镇江212013 |
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| 摘 要： | 将花生在不同加热温度和时间下进行加热,测定黄曲霉毒素(AFT)在不同温度及时间下的含量。结果表明,加热可降低花生中的黄曲霉毒素的含量,并随温度升高和加热时间的增加,毒素含量也明显下降。同时毒素含量的减少速率与样品最初被污染水平有关,AFTG1的热稳定性较AFTB1差。
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| 关 键 词： | 花生 黄曲霉毒素 加热 |
| 文章编号： | 1002-4093（2006）04-0010-05 |
| 收稿时间： | 2006-10-18 |
| 修稿时间： | 2006年10月18 |
Study on Reducing the Aflatoxin Level of Peanut by Heating |
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| LIN Ke-long,HUANG Da-ming.Study on Reducing the Aflatoxin Level of Peanut by Heating[J].Journal of Peanut Science,2006,35(4):10-14. |
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| Authors: | LIN Ke-long HUANG Da-ming |
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| Institution: | 1. Logistics Manage Department, Jiangsu University, Zhenjiang 212013, China; 2. School of Food and Bioengineering, Jiangsu University, Zhenjiang 212013, China |
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| Abstract: | Peanut seeds were prepared with variation in heating condition.Reduction in the level of aflatoxin as a result of either variation in time of heating at specific temperatures,or variation in temperature of heating at specific time,were monitored.From the work,it was obvious that heating caused reduction in the level of aflatoxin in peanut.Along with the increase of temperature and time,the reduction of aflatoxin increased.The rate of reduction of the aflatoxin during heating depend on the initial level of contamination.AFTG_1 is more thermo labile than AFTB_1. |
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| Keywords: | peanut aflatoxin heating |
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