复合植物精油防霉剂对玉米霉菌及真菌毒素的控制效果
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摘要
为了验证复合植物精油防霉剂(肉桂醛∶柠檬醛∶丁香酚∶薄荷醇=3∶3∶2∶2,v/v/v/v)对玉米霉菌和真菌毒素的控制效果,评估其对玉米品质的影响,以市售玉米为原料,设置空白组、丙酸组及精油组三组处理,研究在自然条件下储藏360 d精油处理对玉米的防霉效果。结果表明,空白组玉米霉菌总数在储藏期呈现先上升后下降的趋势,储藏240 d时达到最大值(1 449.33 cfu·g-1);精油组对霉菌的抑制率达到89.0%,显著高于丙酸组(71.7%);精油组对黄曲霉、镰刀菌的抑制效果最显著,240 d时对2种菌的抑制率分别为99.4%和100.0%,丙酸组对2种菌的抑制率分别为82.6%和100.0%。储藏240 d时,空白组黄曲霉毒素B1和脱氧雪腐镰刀菌烯醇含量最大,精油组对2种毒素的抑制率分别为90.6%和66.0%。精油组能够保持玉米正常发芽能力,储藏360 d后玉米发芽率仍能达到85.0%,而空白组和丙酸组发芽率分别为61.3%和25.8%;精油组能够抑制玉米酸败,储藏360 d后脂肪酸值为35.2 mg KOH·100g-1,为空白组的57.4%。综上,复合植物精油防霉剂可有效防控玉米储藏过程中霉菌和真菌毒素污染,并具有保持玉米生理活性、阻控品质劣变的作用,在用量仅为丙酸1/10的情况下,其效果优于丙酸,表明该复合植物精油防霉剂是一种高效、优质的防霉剂,应用前景广阔。
To investigate control effects on maize mould and mycotoxin,and the physicochemical quality of maize during their storage,the anti-mildew effect of the mixtures of essential oils(Cinnamaldehyde∶ Citral∶ Eugenol∶ Menthol,3∶ 3∶ 2∶2,v/v/v/v) towards commercial maize,which was naturally stored for 1 year,was investigated. The synergistic effect was compared with the blank control group and propionic acid treated group. The results indicated that the changes of colony count showed a increasing trend at first and then decreased in the blank control group. On the 240 th day of storage,the total number of colonies reached to the maximum value of 1 449. 33 cfu·g-1. The inhibition rate of plant essential oils on the total number of fungi was 89. 0%,significantly higher than that of propionic acid group(71. 7%).After treatment of essential oils,the colonies of Aspergillus flavus and Fusarium were decreased by 99. 4% and100. 0%,respectively. In the group of propionic acid,the strains were decreased by 82. 6% and 100. 0%,respectively. The common mycotoxins were AFB1 and DON reached the biggest accumulation on the 240 th day of storage; with the treatment of essential oils,concentrations of AFB1 and DON were decreased by 90. 6% and 66. 0%,respectively.Germination rate of maize can be retained stably by essential oil fungicide. After treatment of essential oils,it would be about 85. 0% on the 360 th day of storage,while it was only 61. 3% and 25. 8% in black control group and propionic acid treated group,respectively. Meanwhile,essential oil can inhibit the spoilage of maize,in which it was only about35. 2 mg KOH·100 g-1,much less than the blank control group and propionic acid treated group. In summary,their synergistic effect of essential oils on the prevention and control of fungi infection and mycotoxins contamination was stronger than the treatment of propionic acid. The results of this study indicated that essential oil could be an efficient and quality fungicide with wide-spread applicability.
To investigate control effects on maize mould and mycotoxin,and the physicochemical quality of maize during their storage,the anti-mildew effect of the mixtures of essential oils(Cinnamaldehyde∶ Citral∶ Eugenol∶ Menthol,3∶ 3∶ 2∶2,v/v/v/v) towards commercial maize,which was naturally stored for 1 year,was investigated. The synergistic effect was compared with the blank control group and propionic acid treated group. The results indicated that the changes of colony count showed a increasing trend at first and then decreased in the blank control group. On the 240 th day of storage,the total number of colonies reached to the maximum value of 1 449. 33 cfu·g-1. The inhibition rate of plant essential oils on the total number of fungi was 89. 0%,significantly higher than that of propionic acid group(71. 7%).After treatment of essential oils,the colonies of Aspergillus flavus and Fusarium were decreased by 99. 4% and100. 0%,respectively. In the group of propionic acid,the strains were decreased by 82. 6% and 100. 0%,respectively. The common mycotoxins were AFB1 and DON reached the biggest accumulation on the 240 th day of storage; with the treatment of essential oils,concentrations of AFB1 and DON were decreased by 90. 6% and 66. 0%,respectively.Germination rate of maize can be retained stably by essential oil fungicide. After treatment of essential oils,it would be about 85. 0% on the 360 th day of storage,while it was only 61. 3% and 25. 8% in black control group and propionic acid treated group,respectively. Meanwhile,essential oil can inhibit the spoilage of maize,in which it was only about35. 2 mg KOH·100 g-1,much less than the blank control group and propionic acid treated group. In summary,their synergistic effect of essential oils on the prevention and control of fungi infection and mycotoxins contamination was stronger than the treatment of propionic acid. The results of this study indicated that essential oil could be an efficient and quality fungicide with wide-spread applicability.
引文
[1]刘笑然.中国玉米生产概况及近期走势分析[J].饲料广角,2001(17):8-13
[2]Muchapondwa E.Supply response of Zimbabwean agriculture:1970-1999[J].African Journal of Agricultural&Resource Economics,2009,3(1):28-42
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[6]Al-Omair A,Helaleh M I H.Selected-ion storage GC-MSanalysis of polycyclic aromatic hydrocarbons in palm dates and tuna fish[J].Chromatographia,2004,59(11):715-719
[7]Chilvers M I,Hay F S,Hills J,Dennis J J C,Wilson C R.Influence of benzimidazole fungicides on incidence of Botrytis allii infection of onion leaves and subsequent incidence of onion neck rot in storage in Tasmania,Australia[J].Australian Journal of Experimental Agriculture,2006,46(12):1661-1664
[8]Omidbeygi M,Barzegar M,Hamidi Z,Naghdibadi H.Antifungal activity of thyme,summer savory and clove essential oils against Aspergillus flavus,in liquid medium and tomato paste[J].Food Control,2007,18(12):1518-1523
[9]Chen P J,Moore T,Nesnow S.Cytotoxic effects of propiconazole and its metabolites in mouse and human hepatoma cells and primary mouse hepatocytes[J].Toxicology in Vitro,2008,22(6):1476-1483
[10]栾建美,朱云,艾鹏.玉米有机酸防霉保湿技术的研究进展[J].粮食与食品工业,2013,20(4):100-103
[11]Boudine L,Louaste B,Eloutassi N,Chami N,Chami F,Remma A.Antifungal activity of oregano essential oil and thymol against some fungi isolated from corn grains[J].International Journal of Innovation and Applied Studies,2016,17(4):1120-1124
[12]Soliman K M,Badeaa R I.Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi[J].Food&Chemical Toxicology,2002,40(11):1669-1675
[13]疏秀林,施庆珊,欧阳友生.植物精油的抗菌特性及在食品工业中应用研究新进展[J].生物技术,2006,16(6):89-92
[14]Laura G,Cristina S,Ramon B,Cristina N.New antimicrobial active package for bakery products[J].Trends in Food Science&Technology,2009,20(2):92-99
[15]Manso S,Cacho-Nerin F,Becerril R,Nerín C.Combined analytical and microbiological tools to study the effect on aspergillus flavus of cinnamon essential oil contained in food packaging[J].Food Control,2012,30(2):370-378
[16]BassoléI H,Juliani H R.Essential oils in combination and their antimicrobial properties[J].Molecules,2012,17(4):3989-4006
[17]Sonia Marn,Velluti A,Ramos A J,Sanchis V.Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum,in non-sterilized maize grain[J].Food Microbiology,2004,21(3):313-318
[18]Bluma R V,Etcheverry M G.Application of essential oils in maize grain:impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation[J].Food Microbiology,2008,25(2):324
[19]Patil R P,Nimbalkar M S,Jadhav U U,Dawkar V V,Govindwar SP.Antiaflatoxigenic and antioxidant activity of an essential oil from Ageratum conyzoides L.[J].Journal of the Science of Food&Agriculture,2010,90(4):608-614
[20]Pandey V N,Dubey N K.Synergistic activity of extracted plant oils against Pythium aphanidermatum and P.debaryanum[J].Tropical Agriculture,1997,74(2):164-167
[21]梁丹丹,邢福国,王龑,赵月菊,刘阳.植物精油抑制玉米中黄曲霉生长及产毒研究[J].粮食与饲料工业,2015(8):51-56
[22]袁媛.植物精油熏蒸控制玉米中真菌毒素的研究[D].北京:中国农业科学院,2013
[23]中国疾病预防控制中心营养与食品安全所.GB/T 4789.15-2010食品卫生微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2010
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[25]国家粮食储备局成都粮食储藏科学研究所.GB/T 5510-2011粮油检验粮食、油料脂肪酸值测定[S].北京:中国标准出版社,2011
[26]中国疾病预防控制中心营养与食品安全所.GB 2761-2011食品安全国家标准食品中真菌毒素限量[S].北京:中国标准出版社,2011
[27]王华,陈萍.关于玉米脂肪酸值变化规律及其市场需求等有关情况的调研报告[J].粮食储藏,2012,41(1):38-41
[28]Domene M P,Glória E M D,Biagi J D,Benedetli B C,Martins L.Efeito do tratamento coóleos essenciais sobre a qualidade fisiológica e sanitária das sementes de milho(Zea mays)[J].Plant Pathology,2016,83:1-6
[29]Pitt J L,Christian J H B.Water Relations of xerophilic fungi isolated from prunes[J].Applied Microbiology,1968,16(12):1853-1858
[30]王燕,李增梅,董燕婕,陈业兵,王玉涛,邓立刚,赵善仓.真菌毒素对玉米质量安全的影响研究[J].农产品质量与安全,2015(3):58-62
[31]刘焱.储粮中主要真菌生长和毒素形成与产生CO2的关系[D].郑州:河南工业大学,2015
[32]许汉英,刘志研,于元祥.伏马毒素的研究及其对玉米产业的影响[J].世界农业,2003(8):42-44
[33]李长强.黄曲霉毒素产生的原因、危害及控制措施[J].饲料博览,2012(8):53-54
[34]张翠芬,董伟峰,李莉,刁文婷,靳胜,王法众,田苗,曹际娟.玉米存储过程中真菌毒素污染控制与监测的研究进展[J].食品安全质量检测学报,2015,6(1):30-34
[35]Huynh V L,Lloyd A B.Synthesis and degradation of aflatoxins by Aspergillus parasiticus I.synthesis of aflatoxin Blby young mycelium and its subsequent degradation in aging mycelium[J].Australian journal of Biological Sciences,1984,37(1/2):37-43
[2]Muchapondwa E.Supply response of Zimbabwean agriculture:1970-1999[J].African Journal of Agricultural&Resource Economics,2009,3(1):28-42
[3]刘萼华,周健,张重咏.浅谈玉米特性与安全储藏技术[J].粮食储藏技术,2012(4):27-29
[4]陈银基,陈霞,董诗卉,许晶淞,陈兆波,董文.气候变化影响粮食流通的事实与策略[J].粮食储藏,2013,42(2):16-20
[5]Prusky D,Bazak M,Benarie R.Development,persistence,survival,and strategies for control of thiabendazole-resistant strains of Penicillium expansum on pome fruits[J].Phytopathology,1985,75(8):877-882
[6]Al-Omair A,Helaleh M I H.Selected-ion storage GC-MSanalysis of polycyclic aromatic hydrocarbons in palm dates and tuna fish[J].Chromatographia,2004,59(11):715-719
[7]Chilvers M I,Hay F S,Hills J,Dennis J J C,Wilson C R.Influence of benzimidazole fungicides on incidence of Botrytis allii infection of onion leaves and subsequent incidence of onion neck rot in storage in Tasmania,Australia[J].Australian Journal of Experimental Agriculture,2006,46(12):1661-1664
[8]Omidbeygi M,Barzegar M,Hamidi Z,Naghdibadi H.Antifungal activity of thyme,summer savory and clove essential oils against Aspergillus flavus,in liquid medium and tomato paste[J].Food Control,2007,18(12):1518-1523
[9]Chen P J,Moore T,Nesnow S.Cytotoxic effects of propiconazole and its metabolites in mouse and human hepatoma cells and primary mouse hepatocytes[J].Toxicology in Vitro,2008,22(6):1476-1483
[10]栾建美,朱云,艾鹏.玉米有机酸防霉保湿技术的研究进展[J].粮食与食品工业,2013,20(4):100-103
[11]Boudine L,Louaste B,Eloutassi N,Chami N,Chami F,Remma A.Antifungal activity of oregano essential oil and thymol against some fungi isolated from corn grains[J].International Journal of Innovation and Applied Studies,2016,17(4):1120-1124
[12]Soliman K M,Badeaa R I.Effect of oil extracted from some medicinal plants on different mycotoxigenic fungi[J].Food&Chemical Toxicology,2002,40(11):1669-1675
[13]疏秀林,施庆珊,欧阳友生.植物精油的抗菌特性及在食品工业中应用研究新进展[J].生物技术,2006,16(6):89-92
[14]Laura G,Cristina S,Ramon B,Cristina N.New antimicrobial active package for bakery products[J].Trends in Food Science&Technology,2009,20(2):92-99
[15]Manso S,Cacho-Nerin F,Becerril R,Nerín C.Combined analytical and microbiological tools to study the effect on aspergillus flavus of cinnamon essential oil contained in food packaging[J].Food Control,2012,30(2):370-378
[16]BassoléI H,Juliani H R.Essential oils in combination and their antimicrobial properties[J].Molecules,2012,17(4):3989-4006
[17]Sonia Marn,Velluti A,Ramos A J,Sanchis V.Effect of essential oils on zearalenone and deoxynivalenol production by Fusarium graminearum,in non-sterilized maize grain[J].Food Microbiology,2004,21(3):313-318
[18]Bluma R V,Etcheverry M G.Application of essential oils in maize grain:impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation[J].Food Microbiology,2008,25(2):324
[19]Patil R P,Nimbalkar M S,Jadhav U U,Dawkar V V,Govindwar SP.Antiaflatoxigenic and antioxidant activity of an essential oil from Ageratum conyzoides L.[J].Journal of the Science of Food&Agriculture,2010,90(4):608-614
[20]Pandey V N,Dubey N K.Synergistic activity of extracted plant oils against Pythium aphanidermatum and P.debaryanum[J].Tropical Agriculture,1997,74(2):164-167
[21]梁丹丹,邢福国,王龑,赵月菊,刘阳.植物精油抑制玉米中黄曲霉生长及产毒研究[J].粮食与饲料工业,2015(8):51-56
[22]袁媛.植物精油熏蒸控制玉米中真菌毒素的研究[D].北京:中国农业科学院,2013
[23]中国疾病预防控制中心营养与食品安全所.GB/T 4789.15-2010食品卫生微生物学检验霉菌和酵母计数[S].北京:中国标准出版社,2010
[24]中国疾病预防控制中心营养与食品安全所.GB/T 4789.16-2003食品卫生微生物学检验常见产毒霉菌的鉴定[S].北京:中国标准出版社,2003
[25]国家粮食储备局成都粮食储藏科学研究所.GB/T 5510-2011粮油检验粮食、油料脂肪酸值测定[S].北京:中国标准出版社,2011
[26]中国疾病预防控制中心营养与食品安全所.GB 2761-2011食品安全国家标准食品中真菌毒素限量[S].北京:中国标准出版社,2011
[27]王华,陈萍.关于玉米脂肪酸值变化规律及其市场需求等有关情况的调研报告[J].粮食储藏,2012,41(1):38-41
[28]Domene M P,Glória E M D,Biagi J D,Benedetli B C,Martins L.Efeito do tratamento coóleos essenciais sobre a qualidade fisiológica e sanitária das sementes de milho(Zea mays)[J].Plant Pathology,2016,83:1-6
[29]Pitt J L,Christian J H B.Water Relations of xerophilic fungi isolated from prunes[J].Applied Microbiology,1968,16(12):1853-1858
[30]王燕,李增梅,董燕婕,陈业兵,王玉涛,邓立刚,赵善仓.真菌毒素对玉米质量安全的影响研究[J].农产品质量与安全,2015(3):58-62
[31]刘焱.储粮中主要真菌生长和毒素形成与产生CO2的关系[D].郑州:河南工业大学,2015
[32]许汉英,刘志研,于元祥.伏马毒素的研究及其对玉米产业的影响[J].世界农业,2003(8):42-44
[33]李长强.黄曲霉毒素产生的原因、危害及控制措施[J].饲料博览,2012(8):53-54
[34]张翠芬,董伟峰,李莉,刁文婷,靳胜,王法众,田苗,曹际娟.玉米存储过程中真菌毒素污染控制与监测的研究进展[J].食品安全质量检测学报,2015,6(1):30-34
[35]Huynh V L,Lloyd A B.Synthesis and degradation of aflatoxins by Aspergillus parasiticus I.synthesis of aflatoxin Blby young mycelium and its subsequent degradation in aging mycelium[J].Australian journal of Biological Sciences,1984,37(1/2):37-43