Degradation Efficiency of Aflatoxin B1 by Cold Plasma

被引：0

作者：

Li S. ^{[1
]}

Zhao L. ^{[1
]}

Yan W. ^{[1
]}

Zhang J. ^{[1
]}

机构：

[1] College of Food Science and Technology, Nanjing Agricultural University, Nanjing

来源：

Science and Technology of Food Industry | 2023年 / 44卷 / 04期

关键词：

aflatoxin B[!sub]1[!/sub] (AFB[!sub]1[!/sub]); cold plasma; corn; peak voltage; working frequency;

D O I：

10.13386/j.issn1002-0306.2022050309

中图分类号：

学科分类号：

摘要：

Objective: To determine the optimal process conditions for the degradation of aflatoxin B1 (AFB1) by cold plasma and explore the feasibility of its application in agricultural products, this study was performed. Methods: Different excitation conditions (peak voltage, working frequency and treatment time) of cold plasma were selected to investigate the degradation effect of AFB1 in solution. The optimal degradation combination and the interaction mechanism of various factors were obtained by center composite design (CCD) response surface test, under these conditions, the degradation effect of AFB1 in corn was investigated. Results: When the concentration of AFB1 was 1000 μg/L, the degradation rate increased significantly (P<0.01) with the increasing of peak voltage, treatment time (except for 90 to 120 s), and the decrease of working frequency. After response surface optimization, the degradation rate of AFB1 was 99.62% under the optimum degradation conditions of peak voltage 160 kV, working frequency 50 Hz, and treatment time 165 s. In addition, the optimized conditions were used for corn (23.18±0.06 μg/kg) contaminated by AFB1, the degradation rate reached 39.29% at 180 s. Conclusion: The optimal degradation process of AFB1 by cold plasma technology was determined by the CCD method, and its degradation effect in corn was confirmed. The results indicated that cold plasma technology had enormous potential to reduce aflatoxin contamination in cereals. © 2023, Editorial Department of Science and Technology of Food Science. All rights reserved.

引用

页码：271 / 277

页数：6

共 41 条

[1] DIAO E J, SHAN C P, HOU H X, Et al., Structures of the ozonolysis products and ozonolysis pathway of aflatoxin B<sub>1</sub> in ace-tonitrile solution[J], Journal of Agricultural and Food Chemistry, 60, 36, pp. 9364-9370, (2012)
[2] BHAT R, RAIR V, KARIM A A., Mycotoxins in food and feed: present status and future concerns[J], Comprehensive Reviews in Food Science and Food Safety, 9, 1, (2010)
[3] OSTRY V, MALIR F, TOMAN J, Et al., Mycotoxins as human carcinogens-the IARC monographs classification[J], Mycotoxin Re-search, 33, 1, pp. 65-73, (2017)
[4] THANUSHREE M P, SAILENDRI D, YOHA K S, Et al., My-cotoxin contamination in food: An exposition on spices[J], Trends in Food Science & Technology, 93, (2019)
[5] SANI A M, AZIZI E G, SALEHI E A, Et al., Reduction of afla-toxin in rice by different cooking methods[J], Toxicology and Industrial Health, 30, 6, (2014)
[6] ISMAIL A, GONCALVES B L, DE NEEFF D V, Et al., Afla-toxin in foodstuffs: occurrence and recent advances in decontamina-tion[J], Food Research International, 113, (2018)
[7] HU Z Y, DU L H, YUAN K, Et al., Detection of aflatoxin of rice progress in research on pollution control[J], Journal of the Chinese Cereals and Oils Association, 35, 1, (2020)
[8] WANG F., [D], (2012)
[9] LIU H, LU Y, TANG J B, Et al., Comparison of physical degradation techniques of aflatoxin B<sub>1</sub> in Guizhou tartary buckwheat rice[J], Science and Technology of Food Industry, 41, 6, (2020)
[10] PANKAJ S K, SHI H, KEENER K M., A review of novel physical and chemical decontamination technologies for aflatoxin in food[J], Trends in Food Science & Technology, 71, pp. 73-83, (2018)

← 1 2 3 4 5 →