酸性电解水去除葡萄表皮上赭曲霉毒素A的影响因素及机理研究
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摘要
本研究采用实验室自制的电解水,以赭曲霉毒素A(OTA)标准溶液和模拟污染OTA的葡萄样品为研究对象,考察电解水对葡萄表皮上OTA的去除作用和酸性电解水的理化指标对去除OTA的影响,并初步探讨了电解水去除OTA的机理和可能的反应产物。结果表明:电解水中的酸性电解水可以去除葡萄表面污染的OTA,其中微酸性电解水的去除率最高,达到90%。酸性电解水的p H值和有效氯浓度(ACC)对去除OTA有显著的影响,p H值范围在5.0左右且ACC水平越高的微酸性电解水对OTA的去除率越高。此外,微酸性电解水中以HCl O形式存在的有效氯对去除OTA起重要作用。OTA经过微酸性电解水处理后生成三个主要产物,其分子式推测为C9H11Cl O3、C6H6Cl O3和C5H3Cl2NO3。该研究结果可为控制葡萄等食品原料中的OTA污染提供新的途径和方法。
Electrolyzed water prepared in our lab was used to investigate the efficacy of electrolyzed water in the removal of ochratoxin A(OTA) from grape surfaces.The effect of the physicochemical indexes of acidic electrolyzed water on the OTA removal was studied using the OTA standard solution and OTA-contaminated grape samples.Additionally,the mechanism underlying the removal of OTA by electrolyzed water and the possible reaction products were explored.The results obtained indicated that acidic electrolyzed water could effectively remove the OTA from contaminated grape surfaces.Especially,the removal rate was highest with slightly acidic electrolyzed water,up to 90%.In addition,p H and available chloride concentration(ACC) had significant effect on the removal of OTA.The removal rate was higher in the p H range around 5.0 and at a relatively higher level of ACC.The ACC existing in the form of HCl O in slightly acidic electrolyzed water played an important role in removing OTA.Three main products were generated after OTA was treated with slightly acidic electrolyzed water.The predicted molecular formulas of these products were C9H11 Cl O3,C6H6 Cl O3,and C5H3Cl2NO3.These results can help in developing a new method to reduce the OTA contamination in grapes and other raw foods.
Electrolyzed water prepared in our lab was used to investigate the efficacy of electrolyzed water in the removal of ochratoxin A(OTA) from grape surfaces.The effect of the physicochemical indexes of acidic electrolyzed water on the OTA removal was studied using the OTA standard solution and OTA-contaminated grape samples.Additionally,the mechanism underlying the removal of OTA by electrolyzed water and the possible reaction products were explored.The results obtained indicated that acidic electrolyzed water could effectively remove the OTA from contaminated grape surfaces.Especially,the removal rate was highest with slightly acidic electrolyzed water,up to 90%.In addition,p H and available chloride concentration(ACC) had significant effect on the removal of OTA.The removal rate was higher in the p H range around 5.0 and at a relatively higher level of ACC.The ACC existing in the form of HCl O in slightly acidic electrolyzed water played an important role in removing OTA.Three main products were generated after OTA was treated with slightly acidic electrolyzed water.The predicted molecular formulas of these products were C9H11 Cl O3,C6H6 Cl O3,and C5H3Cl2NO3.These results can help in developing a new method to reduce the OTA contamination in grapes and other raw foods.
引文
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[9]Huang Y R,Hung Y C,Hsu S Y,et al.Application of electrolyzed water in the food industry[J].Food Control,2008,19:329-345
[10]Zacharia A I,Kamitani Y,Miwa N,et al.Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts[J].Food Control,2011,22:601-607
[11]Beuchat L R,Nail B V,Adler B B.Efficacy of spray application of chloirnated water in killing pathogenic bacteira on raw apples,tomatoes,and lettuce[J].Journal of Food Projection,1998,61:1305-1311
[12]Guentzel J L,Lam K L,Callan M A,et al.Reduction of bacteria on spinach,lettuce,and surfaces in food service areas using neutral electrolyzed oxidizing water[J].Food Microbiology,2008,25:36-41
[2]Hadjeba-medjdoub K,Tozlovanu M,Pfohl-leszkowicz A,et al.Structure-activity relationships imply different mechanisms of action for ochratoxin a-mediated cytotoxicity and genotoxicity[J].Chemical Research in Toxicology,2012,25(1):181-190
[3]Petzinger E,Ziegler K.Ochratoxin A from a toxicological perspective[J].Journal of Veterinary Pharmacology and Therapeutics,2010,23:91-98
[4]宗楠,李景明,张柏林.检测葡萄酒中赭曲霉毒素A的SPE-HPLC方法优化[J].中国酿造,2011,229(4):32-35ZONG Nan,LI Jing-ming,ZHANG Bo-lin.The opimized procedure of soolid-phase exraction with HPLC for the determination of ochratoxin A in wine[J].China Brewing,2011,229(4):32-35
[5]迟蕾.玉米中赭曲霉素A辐照降解技术研究[D].北京:中国农业科学院,2011CHI Lei.Research on technology of irradiation degradation of ochratoxin A in maize[D].Beijing:Chinese Academy of Agricultural Sciences Dissertation,2011
[6]Castellari M,Versari A,Fabiani A,et al.Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents[J].Journal of Agricultural and Food Chemistry,2001,49:3917-3921
[7]熊科.电生功能水杀灭黄曲霉毒素和清除其所产毒素B1机制研究[D].北京:中国农业大学,2012XIONG Ke.The sterilization and elimination mechanism of electrolyzed oxidizing water on aspergillus flavus and its products aflatoxin B1[D].Beijing:China Agricultural University,2012
[8]崛田国元.郭永明译.酸性电解水的基础_应用及发展动向[J].中国护理管理,2008,8(4):7-11Horita Kunishimoto.Function,application and development trend of acid electrolyzed water[J].(GUO Yong-ming trans).Chinese Nursing Management,2008,8(4):7-11
[9]Huang Y R,Hung Y C,Hsu S Y,et al.Application of electrolyzed water in the food industry[J].Food Control,2008,19:329-345
[10]Zacharia A I,Kamitani Y,Miwa N,et al.Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts[J].Food Control,2011,22:601-607
[11]Beuchat L R,Nail B V,Adler B B.Efficacy of spray application of chloirnated water in killing pathogenic bacteira on raw apples,tomatoes,and lettuce[J].Journal of Food Projection,1998,61:1305-1311
[12]Guentzel J L,Lam K L,Callan M A,et al.Reduction of bacteria on spinach,lettuce,and surfaces in food service areas using neutral electrolyzed oxidizing water[J].Food Microbiology,2008,25:36-41