霉菌毒素是具有各种毒性的有毒真菌代谢产物,包括致命剂量导致死亡。这项研究开发了一种新型的高压酸化蒸汽(HPAS),用于对食品和饲料中的霉菌毒素进行解毒。原材料,玉米和花生/花生,用于研究。将样品分成原始和加工类别。使用调节至pH4.0、4.5和5.0的不同柠檬酸浓度(CCC)的HPAS处理处理的样品。采用酶联免疫吸附测定(ELISA)试剂盒法进行霉菌毒素分析,特别关注总黄曲霉毒素(AT),黄曲霉毒素B1(AFB1),黄曲霉毒素G1(AFG1),曲霉毒素A(OTA),还有citrinin.AT的平均值,AFB1,AFG1,OTA,玉米原样中的桔霉素分别为10.06±0.02、8.21±0.01、6.79±0.00、8.11±0.02和7.39±0.01μg/kg,分别(p≤0.05);对于花生(花生),分别为8.11±0.01,4.88±0.01,7.04±0.02,6.75±0.01,4.71±0.00μg/kg,分别。在CCC调节至pH5.0时,AT,AFB1,AFG1,OTA,和柑橘素在样品中显著减少了30%-51%和17%-38%的玉米和花生,分别,并在调节CCC至pH4.5和4.0时降低至28%-100%(p≤0.05)。HPAS过程要么将霉菌毒素完全解毒,要么至少将其降低到AT的最大限值4.00-6.00、2.00、2.00、5.00和100μg/kg以下,AFB1,AFG1,OTA,还有citrinin,分别,由欧盟设定,世卫组织/粮农组织,和USDA。该研究清楚地表明,在调节至pH4.0或更低的CCC下使用HPAS可以使霉菌毒素完全解毒。这可以广泛应用或整合到许多农业和食品生产过程中,Pharmaceutical,medical,化学,和营养食品行业,可以应用加压蒸汽来成功地对霉菌毒素进行解毒。
Mycotoxins are toxic fungal metabolites that exert various toxicities, including leading to death in lethal doses. This study developed a novel high-pressure acidified steaming (HPAS) for detoxification of mycotoxins in foods and feed. The raw materials, maize and peanut/groundnut, were used for the study. The samples were separated into raw and processed categories. Processed samples were treated using HPAS at different citric acid concentrations (CCC) adjusted to pH 4.0, 4.5, and 5.0. The enzyme-linked immunosorbent assay (ELISA) kit method for mycotoxins analysis was used to determine the levels of mycotoxins in the grains, with specific focus on total aflatoxins (AT), aflatoxins B1 (AFB1), aflatoxin G1 (AFG1), ochratoxin A (OTA), and
citrinin. The mean values of the AT, AFB1, AFG1, OTA, and
citrinin in the raw samples were 10.06 ± 0.02, 8.21 ± 0.01, 6.79 ± 0.00, 8.11 ± 0.02, and 7.39 ± 0.01 μg/kg for maize, respectively (p ≤ .05); and for groundnut (peanut), they were 8.11 ± 0.01, 4.88 ± 0.01, 7.04 ± 0.02, 6.75 ± 0.01, and 4.71 ± 0.00 μg/kg, respectively. At CCC adjusted to pH 5.0, the AT, AFB1, AFG1, OTA, and
citrinin in the samples significantly reduced by 30%-51% and 17%-38% for maize and groundnut, respectively, and were reduced to 28%-100% when CCC was adjusted to pH 4.5 and 4.0 (p ≤ .05). The HPAS process either completely detoxified the mycotoxins or at least reduced them to levels below the maximum limits of 4.00-6.00, 2.00, 2.00, 5.00, and 100 μg/kg for AT, AFB1, AFG1, OTA, and
citrinin, respectively, set by the European Union, WHO/FAO, and USDA. The study clearly demonstrates that mycotoxins can be completely detoxified using HPAS at CCC adjusted to pH 4.0 or below. This can be widely applied or integrated into many agricultural and production processes in the food, pharmaceutical, medical, chemical, and nutraceutical industries where pressurized steaming can be applied for the successful detoxification of mycotoxins.