不同制油工艺及去除红衣对花生黄曲霉毒素的影响

研究不同制油工艺对花生黄曲霉毒素迁移的影响以及去除红衣对花生黄曲霉毒素削减的影响。结果表明:采用溶剂浸提法制取花生油时,约3%的黄曲霉毒素B1(AFB1)和黄曲霉毒素B2(AFB2)迁移至油中,而剩下的97%迁移至粕中;采用水酶法制取花生油过程中,约10%的AFB1、0. 1%的AFB2迁移至油中,AFB1、AFB2分别有69. 25%、77. 70%迁移至液相中;采用压榨法制取花生油时,AFB1、AFB2有约10%迁移至油中,剩下的约90%迁移至饼中;当花生仁中黄曲霉毒素含量较低时,去除红衣对其削减率影响较大;而当黄曲霉毒素含量较高时,去除红衣对其削减率影响较小。

Effects of different oil extraction processes and removing peanut red skin on aflatoxin in peanut

The effects of different oil extraction processes on the migration of aflatoxin and aflatoxin removal by removing peanut red skin were studied. The results showed that by solvent extraction, about 3% of AFB1 and AFB2 migrated into the oil, and the remaining 97% moved to the meal. About 10% AFB1 and 0.1% AFB2 migrated to the oil during aqueous enzymatic extraction, and 69.25% AFB1 and 77.70% AFB2 migrated to the liquid phase. About 10% AFB1 and AFB2 migrated to the oil, and the remaining 90% moved to the cake when peanut was pressed. The removal of peanut red skin had a great influence on the aflatoxin reduction rate when aflatoxin content in peanut was lower, while the removal of peanut red skin had little effect on the aflatoxin reduction rate when aflatoxin content was higher.