Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation

被引:0
|
作者
Shi-Qing Wang
Guo-Qing Huang
Yu-Peng Li
Jun-Xia Xiao
Yan Zhang
Wen-Li Jiang
机构
[1] Qingdao Agricultural University,College of Food Science and Engineering
来源
关键词
Low-temperature radio frequency plasma; Aflatoxin B; Decontamination; Structure elucidation; UPLC–Q-TOP–MS;
D O I
暂无
中图分类号
学科分类号
摘要
Plasma is a partially ionized gas that contains abundant free radicals and UV photons. In this work, the application of low-temperature radio frequency plasma in aflatoxin B1 (AFB1) degradation was investigated and the possible structures of the degradation products were elucidated. It was revealed that AFB1 could be effectively degraded by plasma and exposure to 300 W plasma for 10 min resulted in a degradation rate of up to 88.3 %. Kinetic analysis showed that the degradation process followed a first-order reaction and the generator power was the dominative parameter for AFB1 decomposition. Five major compounds, including 3-(hydromethyl)-8, 9-dihydro-2H-furo[2, 3-h]chromen-8-ol, 1-hydroxy-2-oxo-5-(2, 4, 6-trihydroxy-2, 3, 3a, 8a-tetrahydrofuro[2, 3-b]benzofuran-5-yl)cyclopentanecarboxylic acid, 2-(2, 4-dihydroxy-2, 3, 3a, 8a-tetrahydrofuro[2, 3-b]benzofuran-5-yl)-5-hydroxycyclopent-1-enecarboxylic acid, 1-hydroxy-2-(4-hydroxy-6-methoxy-2-oxo-2, 3, 3a, 8a-tetrahydrofuro[2, 3-b]benzofuran-5-yl)-5-oxocyclopentanecarboxylic acid, and 1, 2-dihydroxy-5-(4-hydroxy-2-oxo-2, 3, 3a, 8a-tetrahydrofuro[2, 3-b]benzofuran-5-yl)cyclopentanecarboxylic acid, were revolved and identified from the degradation product by using UPLC–Q-TOP–MS, and the addition reaction was mainly responsible for AFB1 decomposition. All the five degradation products lost their double bonds in the terminal furan ring and hence theoretically had reduced toxicity compared with AFB1 according to the structure–activity relationship. For this reason, the low-temperature radio frequency plasma is proposed potential in the decontamination of AFB1.
引用
收藏
页码:103 / 113
页数:10
相关论文
共 50 条
  • [21] In vitro degradation of aflatoxin B1 by horse radish peroxidase
    Das, C
    Mishra, HN
    FOOD CHEMISTRY, 2000, 68 (03) : 309 - 313
  • [22] Screening of Macrofungi Isolates for Aflatoxin B1 and Ochratoxin A Degradation
    Soylemez, Tuncay
    Yamac, Mustafa
    BIOLOGY BULLETIN, 2021, 48 (02) : 122 - 129
  • [23] Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages
    Inoue, Tomonori
    Nagatomi, Yasushi
    Uyama, Atsuo
    Mochizuki, Naoki
    TOXINS, 2013, 5 (07) : 1219 - 1229
  • [24] Study on the mechanism of aflatoxin B1 degradation by Tetragenococcus halophilus
    Li, Wei
    Li, Wenjun
    Zhang, Chao
    Xu, Ning
    Fu, Caixia
    Wang, Chao
    Li, Deyuan
    Wu, Qian
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 180
  • [25] Biological degradation of aflatoxin B1 by Rhodococcus erythropolis cultures
    Alberts, J. F.
    Engelbrecht, Y.
    Steyn, P. S.
    Holzapfel, W. H.
    van Zyl, W. H.
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 109 (1-2) : 121 - 126
  • [26] Aflatoxin B1 degradation by culture and lysate of a Pontibacter specie
    Adebo, Oluwafemi Ayodeji
    Njobeh, Patrick Berka
    Sidu, Sibusiso
    Adebiyi, Janet Adeyinka
    Mavumengwana, Vuyo
    FOOD CONTROL, 2017, 80 : 99 - 103
  • [28] Screening and Identification of Aflatoxin B1 Degradation Strains and Preliminary Exploration of Effective Degradation Components
    Zhang Y.
    Tong W.
    Chen X.
    Lei Y.
    Zhou Y.
    Du L.
    Science and Technology of Food Industry, 2023, 44 (09) : 177 - 182
  • [29] Degradation of Aflatoxin B1 in Moldy Maize by Pseudomonas aeruginosa and Safety Evaluation of the Degradation Products
    Xu, Yanhua
    Zhao, Renyong
    Liu, Chenxi
    FOODS, 2023, 12 (06)
  • [30] Structures of Degradation Products and Degradation Pathways of Aflatoxin B1 by High-Voltage Atmospheric Cold Plasma (HVACP) Treatment
    Shi, Hu
    Cooper, Bruce
    Stroshine, Richard L.
    Ileleji, Klein E.
    Keener, Kevin M.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2017, 65 (30) : 6222 - 6230