Elimination of aflatoxin B₁ in peanuts by acidic electrolyzed oxidizing water

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• 作者：Qian Zhang^a ; ¹ ; Ke Xiong^a ; ¹ ; Eizo Tatsumi^b ; Li-te Li^a ; Hai-jie Liu^a ; ^{liuhaijie@cau.edu.cn}
• 关键词：Acidic electrolyzed oxidizing water (AcEW) ; Aflatoxin B1 (AFB1) ; Peanuts ; Elimination
• 刊名：Food Control
• 出版年：2012
• 期刊代码：49_09567135
• 类别：abs
• 出版时间：September, 2012
• 卷：27
• 期：1
• 页码：16-20
• 文件大小：262 K

摘要

Acidic electrolyzed oxidizing water (AcEW) is prepared by electrolyzing electrolyte solution using an electrolysis apparatus with an ion-exchange membrane. AcEW has a pH < 3.0, a high oxidation-reduction potential (ORP) >1000 mV and a high available chlorine concentration (ACC). In this research, the effectiveness of AcEW on decontamination of aflatoxin B₁ (AFB₁) from naturally contaminated peanuts was investigated. According to our results, after the contaminated peanuts were soaked with AcEW solution (the ratio of liquid to solid was 5:1 (v/m)) for 15 min at room temperature, the content of AFB₁ in peanuts decreased from 34.80 渭g/kg to around 5 渭g/kg. That is, about 85%AFB₁ was decontaminated from contaminated samples. Ambient temperature and soaking time could markedly influence the elimination rate of AFB₁ in contaminated peanuts. The elimination of AFB₁ was relatively high when the ambient temperature was 25 掳C or 45 掳C. And the contaminated peanuts soaked in AcEW for 15 min can effectively decontaminate AFB₁. In addition, the nutrition of peanuts didn鈥檛 significantly change after treatment including the appearance of color. We also found that high level of ACC is the primary factor in AFB₁ elimination. Furthermore, ACC in the form of HClO is probably more efficient than ACC in the form of ClO^{鈭?/sup> on AFB₁ elimination.}