郫县豆瓣加工过程中黄曲霉毒素B1的变化及关键控制点研究

采用酶联免疫吸附（ELISA）试剂盒法测定豆瓣在加工过程中各关键环节样品（包括制曲过程、甜瓣子发酵、辣椒醅发酵和豆瓣酱的后熟期等阶段）的黄曲霉毒素B1（AFB1）含量的变化，探究影响AFB1含量的关键控制点，为以后降低豆瓣中AFB1含量的研究提供方向。测定结果表明，豆瓣制曲阶段AFB1含量变化不明显，在0～0.25 μg/kg范围内；甜瓣子发酵过程和豆瓣酱后熟阶段AFB1含量呈显著上升趋势，从甜瓣子发酵初期的0.175 μg/kg增加至1.09 μg/kg，最后到成熟豆瓣酱的2.63 μg/kg；辣椒醅阶段AFB1含量总体保持稳定，为0.80 μg/kg。由于AFB1含量从制曲后期到豆瓣酱的成熟总体呈上升趋势，且甜瓣子的发酵阶段与豆瓣酱的后熟期是控制豆瓣AFB1含量的关键点，应加强对相关操作及其环境的控制与管理。

Changes and key control points of aflatoxin B1 in processing of Pixian bean paste

The changes of aflatoxin B1 (AFB1) content in samples from key processes (including koji making process, sweet bean fermentation, pepper grains fermentation and the post-ripening periods of bean paste) were determined by enzyme linked immunosorbent assay (ELISA), the key control points affecting AFB1 content were explored, which provided the direction for the study of AFB1 content in bean paste. The determination results showed that the change of content in the koji making process was not obvious, and the content was within the range of 0-0.25 μg/kg; the AFB1 content during the sweet soybean paste fermentation and the post-ripening periods of bean paste showed a significant upward trend, increased from 0.175 μg/kg to 1.09 μg/kg at the early stage of sweet bean fermentation, and finally increased to 2.63 μg/kg in mature bean paste. The overall AFB1 content remained stable at 0.80 μg/kg in pepper grains phase. As the AFB1 content showed an upward trend from the koji making late stage to the mature of bean paste, the sweet soybean paste fermentation stage and the post-ripening period of bean paste were the key points to control AFB1 content, the control and management of related operations and their environment should be strengthened.