花生组分对常压等离子体降解黄曲霉毒素B1的影响

采用常压等离子体技术处理黄曲霉毒素B_1(AFB_1),探究花生中的水分、蛋白质、脂肪酸、白藜芦醇、V_E等组分对常压等离子体降解AFB_1的影响。结果表明:纯乙腈体系中的AFB_1在170 V等离子处理100 s时的降解率为62.5%,分别加入6%的水分、25%的花生蛋白、4 mg/100 g的白藜芦醇、40 mg/100 g的V E、脂肪酸(含油酸、亚油酸和棕榈酸)以及多组分混合物后,AFB_1的降解率分别为72.25%、51.6%、60.12%、52.63%、58.3%和51.08%。与纯乙腈体系相比,添加水分后,AFB_1的降解率升高9.75%,而添加其它组分后,AFB_1的降解率都有所降低。因此,利用常压等离子技术降解AFB_1时,花生组分对降解率有不同程度的影响,这对实际应用有一定的参考价值。

Effect of peanut components on the degradation of aflatoxin B1 treated by atmospheric pressure plasma

The effect of peanut moisture, protein, fatty acid, resveratrol and vitamin E on the degradation of AFB1 treated by atmospheric pressure plasma was explored. The results showed that the degradation rate of AFB1 reached to 62.5% in pure acetonitrile system by plasma of 170V for 100s. Then after adding 6% water , 25% peanut protein, 4mg/100g resveratrol, 40mg/100g vitamin E, fatty acid(oleic acid, linoleic acid and palmitic acid) and multicomponent mixtures, the degradation rate of AFB1 were 72.25%, 51.6%, 60.12%,52.63%,58.3% and 51.08%, respectively. Compared with the pure acetonitrile system, the degradation rate of AFB1 increased by 9.75% after adding water, while the degradation rates of AFB1 decreased after adding other components. Therefore peanut components have effect on the degradation rate of AFB1, and have a guiding role in practical application.