木薯质量安全、营养品质与加工利用新进展
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摘要
木薯,世界三大薯类之一,是热带、亚热带地区发展中国家的主要粮食作物,在食品、饲料、化工领域都有着广泛应用。本文就国内外木薯及其产品的质量安全、营养品质及加工利用现状进行整理论述,指出了目前木薯产业存在的问题,提出了开展木薯生氰糖苷风险评估、营养品质评价、精深加工等工作建议,为木薯大众化主食消费提供技术支撑,促进木薯产业升级换代和供给侧改革。
Cassava,one of the three major potatoes around the world,is the mainfood crop in developing countries of tropical and subtropical regions.It is wide-ly used in food,feed and chemical fields.In this paper,the current situation of t-he quality,safety and nutrition and processing of cassava and its products were discussed.The existing problems of cassava industry were pointed out.Recomme-ndations including risk assessment of cyanoglucoside,nutritional evaluation and deeply processing were put forward to provide technical support for consumpti-on as a staple food and to improve industry upgrading and reforming of cassa-va.
Cassava,one of the three major potatoes around the world,is the mainfood crop in developing countries of tropical and subtropical regions.It is wide-ly used in food,feed and chemical fields.In this paper,the current situation of t-he quality,safety and nutrition and processing of cassava and its products were discussed.The existing problems of cassava industry were pointed out.Recomme-ndations including risk assessment of cyanoglucoside,nutritional evaluation and deeply processing were put forward to provide technical support for consumpti-on as a staple food and to improve industry upgrading and reforming of cassa-va.
引文
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[3]食品安全国家标准食品中氰化物的测定:GB 500936-2016[S].
[4]食品安全国家标准食品中黄曲霉毒B族和G族的测定:GB 5009.22-2016[S].
[5]Code of Practice for the Reduction of Hydrocyanic Acid:CAC/RCP 73-2013[S].
[6]木薯生产良好操作规范(GAP):NY/T 1681-2009[S].
[7]进境木薯干检验检疫规程:N/T 2546-2010[S].
[8]Generals Standard for Contanminants and Toxins in Food and Feed:Codex Stan 193-2015[S].
[9]食品安全国家标准食品中真菌毒素限量:GB2761-2017[S].
[10]食品安全国家标准食品中污染物限量:GB 2762-2017[S].
[11]食品安全国家标准食品中农药最大残留限量:GB2763-2016[S].
[12]食品安全国家标准食品添加剂食用标准:GB2760-2014[S].
[13]木薯淀粉:GB/T 29343-2012[S].
[14]食用木薯淀粉:NY/T 875-2012[S].
[15]食用木薯变性淀粉:DB35/T 856-2008[S].
[16]Codex Standard for Edible Cassava Flour:Codex Stan176-1989[S].
[17]Codex Standard for Sweet Cassava:Codex Stan 238-2003[S].
[18]Codex Standard for Bitter Cassava:Codex Stan 300-2010[S].
[19]Codex Standard for Gari:Codex Stan 151-1989[S].
[20]木薯:NY/T 1520-2007[S].
[21]绿色食品淀粉类蔬菜粉:NY/T 2984-2016[S].
[22]木薯全粉:DBS 45/041-2017[S].
[23]饲料用木薯干:NY/T 120-2014[S].
[24]GLEADOW R M,M覫LLER B L.Cyanogenic glycosides:synthesis,physiology,and phenotypic plasticity[J].Annual Review of Plant Biology,2014,65(1):155-185.
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[29]FSANZ.Survey of cyanogenic glycosides in plantbased foods in Australia and New Zealand[R].Aus tralian:Food Standards Australia New Zealand,2014.
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[34]ADJOVI Y C S,BAILLY S,GNONLONFIN B JG,et al.Analysis of the contrast between natural occurrence of toxigenic Aspergilli of the Flavi section and aflatoxin B1 in cassava[J].Food Microbiol,2014,38:151-159.
[35]ABASS A B,AWOYALE W,SULYOK M.Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from nigeria[J].Toxins,2017,9(7):207.
[36]CHILAKA C A,BOEVRE M D,ATANDA O O,SAEGER S D.Prevalence of Fusarium mycotoxins in cassava and yam products from some selected Nigerian markets[J].Food Control,2018,84:226-231.
[37]OBIORA S C,CHUKWU A,DAVIES T C.Heavy metals and health risk assessment of arable soils and food crops around Pb-Zn mining localities in Enyigba,southeastern Nigeria[J].Journal of African Earth Sciences,2016,116:182-189.
[38]OSAKWE S A,OKOLIE L P.Physicochemical characteristics and heavy metals Contents in soils and cassava plants from farmlands along A Major highway in delta state,nigeria[J].Applied Sciences&Environmental Management,2015,19(4):695-704.
[39]AKMEL D C,SADAT A,MONT D,et al.Quantitative assessmet of the microbiological risk associated with the consumption of attieke in C觝ted’Ivoire[J]Food Control,2017,81:65-73.
[40]ORJI J O,OKONKWO E C,ANYIM C,et al Microbiological assessment of cassava based foods(garri and akpu)within Abakaliki metropolis[J].Journal of Applied Science And Research,2014,2(2):90-98.
[41]吴雪,李宝升,段玉林.2007-2011年广西食用木薯淀粉微生物污染状况调查[J].粮食与饲料工业,2012,(5):39-41.
[42]MARCO J A,KISHIMBAMARCO M A.Pesticides and metabolites in cassava,eucalyptus,plum and cashew leaves and roots in relation to a point source in Kibaha,Tanzania[J].Chemosphere,2006,64(4):542-548.
[43]李健,古碧,龙罡,等.广西食用木薯淀粉卫生质量检测结果分析[J].农业研究与应用,2014,(3):41-46.
[44]MONTAGNAC J A,DAVIS C R,TANUMIHARDJOS A.Nutritional value of cassava for use as a staple food and recent advances for improvements[J].Comprehensive Reviews in Food Science and Food Safety,2009,8(3):181-194.
[45]FERRARO V,PICCIRILLO C,Tomlins K,et al Cassava(Manihot esculenta Crantz)and Yam(Dioscorea spp.)Crops and their derived foodstuffs:safety,security and nutritional value[J].Critical Reviews in Food Science and Nutrition,2015,56(16):2714.
[46]CHAVEZ L,BEDOYA J M,S魣NCHEZ T,et al Iron,carotene,and ascorbic acid in cassava roots and leaves[J].Food and Nutrition Bulletin,2000,21(4):410-413.
[47]ISHIDA H,SUZUNO H,SUGIYAMA N,et al Nutritive evaluation on chemical components of leaves,stalks and stem s of sweet potatoes(Ipomoea batatas poir)[J].Food Chemistry,2000,68:359-367.
[48]SUN H,MU T,XI L,et al.Sweet potato(Ipomoea batatas L.)leaves as nutritional and functional foods[J].Food Chemistry,2014,156:380-389.
[49]RAVINDRAN V,RAVINDRAN G,SIVAKANESANR,et al.Biochemical assessment of tubers from 16cultivars of sweetpotato(Ipomoea batatas L.)[J].Journal of Agricultural and Food Chemistry,1995,43(10):2646-2651.
[50]BURLINGAME B,MOUILL魪B,CHARRONDI魬RER.Nutrients,bioactive non-nutrients and anti-nutrients in potatoes[J].Journal of Food Composition and Analysis,2009,22(6):494-502.
[51]CALLIOPE S R,LOBO M O,Sammán N C,et al Biodiversity of Andean potatoes:Morphological,nutritional and functional characterization[J].Food Chemistry,2018,238:42-50.
[52]GALD魷N B R,MESA D R,RODR魱GUEZ E M,et al.Amino acid content in traditional potato cultivars from the Canary Islands[J].Journal of Food Composition and Analysis,2010,23(2):148-153.
[53]SABAT魪A R,S魣NCHEZ T,BUL魪ON A,et al Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources[J].Food Hydrocolloids,2012,27(1):161-174.
[54]MARTIN F W,DESHPANDE S N.Sugars and starches of non sweet potato compared to those of conventional cultivars[J].Journal of Agriculture of the Universityof Puerto Rico-Puerto Rico,Agricultural Experiment Station,1985,69:169-176.
[55]JANSEN G,FLAMME W,SCH?LER K,et al.Tuber and starch quality of wild and cultivated potato species and cultivars[J].Potato Research,2001,44(2):137-146.
[56]USDA.National Nutrient Database for Standard Ref erence[EB/OL].https://data.nal.usda.gov/search/type/dataset.
[57]ONYANGO C,BLEY T,JACOB A,et al.Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acidhydrolysed cassava starch[J].Carbohydrate Polymers,2006,66(4):494-499.
[58]曾红华,谢涛,杨莉,等.几种薯类与豆类抗性淀粉的抗消化性及其益生效应[J].中国粮油学报,2012,27(11):30-33.
[59]RAVINDRAN G,RAVINDRAN V.Changes in the nutritional composition of cassava(Manihot esculenta Crantz)leaves during maturity[J].Food Chemistry,1988,27(4):299-309.
[60]LATIF S,M譈LLER J.Potential of cassava leaves in human nutrition:A review[J].Trends in Food Science&Technology,2015,44(2):147-158.
[61]KUBO I,MASUOKA N,NIHEI K,et al.Manicoba,a quercetin-rich Amazonian dish[J].Journal of Food Composition&Analysis,2006,19(6/7):579-588.
[62]KAUR K,AHLUWALIA P,SINGH H.Cassava:extraction of starch and utilization of flour in bakery products[J].International Journal of Food&Fermentation Technology,2016,6(2):351-355.
[63]CHIST魪R C,COHEN K O.Total and free cyanide contents determination during the processing steps for preparing tucupi[J].Revista do Instituto Adolfo Lutz,2011,70(1):41-46.
[64]古碧,李开绵.一种食用速溶木薯粉及其制备方法:CN103039904A[P].2013-04-17.
[65]王超群.低糖低脂木薯月饼及其制备方法:CN106359514A[P].2017-02-01.
[66]谢彩锋,古碧,李凯.一种鲜木薯粽子的制作方法:CN104256435A[P].2015-01-07.
[67]BERSANETI G T,MANTOVAN J,MAGRI A,et al.Edible filmsbased on cassava starch and fructooligosaccharides produced by natto CCT 7712[J].Carbohydrate Polymers,2016,151:1132-1138.
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[2]梁海波,黄洁,安飞飞,等.中国木薯产业现状分析[J].江西农业学报,2016,28(6):22-26.
[3]食品安全国家标准食品中氰化物的测定:GB 500936-2016[S].
[4]食品安全国家标准食品中黄曲霉毒B族和G族的测定:GB 5009.22-2016[S].
[5]Code of Practice for the Reduction of Hydrocyanic Acid:CAC/RCP 73-2013[S].
[6]木薯生产良好操作规范(GAP):NY/T 1681-2009[S].
[7]进境木薯干检验检疫规程:N/T 2546-2010[S].
[8]Generals Standard for Contanminants and Toxins in Food and Feed:Codex Stan 193-2015[S].
[9]食品安全国家标准食品中真菌毒素限量:GB2761-2017[S].
[10]食品安全国家标准食品中污染物限量:GB 2762-2017[S].
[11]食品安全国家标准食品中农药最大残留限量:GB2763-2016[S].
[12]食品安全国家标准食品添加剂食用标准:GB2760-2014[S].
[13]木薯淀粉:GB/T 29343-2012[S].
[14]食用木薯淀粉:NY/T 875-2012[S].
[15]食用木薯变性淀粉:DB35/T 856-2008[S].
[16]Codex Standard for Edible Cassava Flour:Codex Stan176-1989[S].
[17]Codex Standard for Sweet Cassava:Codex Stan 238-2003[S].
[18]Codex Standard for Bitter Cassava:Codex Stan 300-2010[S].
[19]Codex Standard for Gari:Codex Stan 151-1989[S].
[20]木薯:NY/T 1520-2007[S].
[21]绿色食品淀粉类蔬菜粉:NY/T 2984-2016[S].
[22]木薯全粉:DBS 45/041-2017[S].
[23]饲料用木薯干:NY/T 120-2014[S].
[24]GLEADOW R M,M覫LLER B L.Cyanogenic glycosides:synthesis,physiology,and phenotypic plasticity[J].Annual Review of Plant Biology,2014,65(1):155-185.
[25]CLIFF J,NICALA D,SAUTE F,et al.Konzo associated with war in Mozambique[J].Tropical Medicne&International Health,1997,2(11):1068-1074.
[26]CRESSEY P,REEVE J.Metabolism of cyanogenic glycosides:A review[J].Food and Chemical Toxicology,2019,125:225-232.
[27]KAMBALE K J,ALI E R,SADIKI N H,et al.Lower sulfurtransferase detoxification rates of cyanide in konzo-A tropical spastic paralysis linked to cassava cyanog-enic poisoning[J].Neuro Toxicology,2017,59:256-262.
[28]EFSA.Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels[J].EFSA Journal,2019,17(4):5662.
[29]FSANZ.Survey of cyanogenic glycosides in plantbased foods in Australia and New Zealand[R].Aus tralian:Food Standards Australia New Zealand,2014.
[30]JECFA.Safety evaluation of certain food additives and contaminants[R].Geneva:World Health Organization,2012.
[31]BURNS A E,BRADBURY J H,CAVAGNARO TR,et al.Total cyanide content of cassava food products in Australia[J].Journal of Food Composition and Analysis,2012,25(1):79-82.
[32]熊丽娜,陆柏益.农产品中生氰糖苷安全性及减控技术研究进展[J].中国食品学报,2014,14(2):208-216.
[33]SULYOK M,BEED F,BONI S,et al.Quantitation of multiple mycotoxins and cyanogenic glucosides in cassava samples from Tanzania and Rwanda by an LC-MS/MS-based multi-toxin method[J].Food Additives&Contaminants:Part A,2015,32(4):488-502.
[34]ADJOVI Y C S,BAILLY S,GNONLONFIN B JG,et al.Analysis of the contrast between natural occurrence of toxigenic Aspergilli of the Flavi section and aflatoxin B1 in cassava[J].Food Microbiol,2014,38:151-159.
[35]ABASS A B,AWOYALE W,SULYOK M.Occurrence of regulated mycotoxins and other microbial metabolites in dried cassava products from nigeria[J].Toxins,2017,9(7):207.
[36]CHILAKA C A,BOEVRE M D,ATANDA O O,SAEGER S D.Prevalence of Fusarium mycotoxins in cassava and yam products from some selected Nigerian markets[J].Food Control,2018,84:226-231.
[37]OBIORA S C,CHUKWU A,DAVIES T C.Heavy metals and health risk assessment of arable soils and food crops around Pb-Zn mining localities in Enyigba,southeastern Nigeria[J].Journal of African Earth Sciences,2016,116:182-189.
[38]OSAKWE S A,OKOLIE L P.Physicochemical characteristics and heavy metals Contents in soils and cassava plants from farmlands along A Major highway in delta state,nigeria[J].Applied Sciences&Environmental Management,2015,19(4):695-704.
[39]AKMEL D C,SADAT A,MONT D,et al.Quantitative assessmet of the microbiological risk associated with the consumption of attieke in C觝ted’Ivoire[J]Food Control,2017,81:65-73.
[40]ORJI J O,OKONKWO E C,ANYIM C,et al Microbiological assessment of cassava based foods(garri and akpu)within Abakaliki metropolis[J].Journal of Applied Science And Research,2014,2(2):90-98.
[41]吴雪,李宝升,段玉林.2007-2011年广西食用木薯淀粉微生物污染状况调查[J].粮食与饲料工业,2012,(5):39-41.
[42]MARCO J A,KISHIMBAMARCO M A.Pesticides and metabolites in cassava,eucalyptus,plum and cashew leaves and roots in relation to a point source in Kibaha,Tanzania[J].Chemosphere,2006,64(4):542-548.
[43]李健,古碧,龙罡,等.广西食用木薯淀粉卫生质量检测结果分析[J].农业研究与应用,2014,(3):41-46.
[44]MONTAGNAC J A,DAVIS C R,TANUMIHARDJOS A.Nutritional value of cassava for use as a staple food and recent advances for improvements[J].Comprehensive Reviews in Food Science and Food Safety,2009,8(3):181-194.
[45]FERRARO V,PICCIRILLO C,Tomlins K,et al Cassava(Manihot esculenta Crantz)and Yam(Dioscorea spp.)Crops and their derived foodstuffs:safety,security and nutritional value[J].Critical Reviews in Food Science and Nutrition,2015,56(16):2714.
[46]CHAVEZ L,BEDOYA J M,S魣NCHEZ T,et al Iron,carotene,and ascorbic acid in cassava roots and leaves[J].Food and Nutrition Bulletin,2000,21(4):410-413.
[47]ISHIDA H,SUZUNO H,SUGIYAMA N,et al Nutritive evaluation on chemical components of leaves,stalks and stem s of sweet potatoes(Ipomoea batatas poir)[J].Food Chemistry,2000,68:359-367.
[48]SUN H,MU T,XI L,et al.Sweet potato(Ipomoea batatas L.)leaves as nutritional and functional foods[J].Food Chemistry,2014,156:380-389.
[49]RAVINDRAN V,RAVINDRAN G,SIVAKANESANR,et al.Biochemical assessment of tubers from 16cultivars of sweetpotato(Ipomoea batatas L.)[J].Journal of Agricultural and Food Chemistry,1995,43(10):2646-2651.
[50]BURLINGAME B,MOUILL魪B,CHARRONDI魬RER.Nutrients,bioactive non-nutrients and anti-nutrients in potatoes[J].Journal of Food Composition and Analysis,2009,22(6):494-502.
[51]CALLIOPE S R,LOBO M O,Sammán N C,et al Biodiversity of Andean potatoes:Morphological,nutritional and functional characterization[J].Food Chemistry,2018,238:42-50.
[52]GALD魷N B R,MESA D R,RODR魱GUEZ E M,et al.Amino acid content in traditional potato cultivars from the Canary Islands[J].Journal of Food Composition and Analysis,2010,23(2):148-153.
[53]SABAT魪A R,S魣NCHEZ T,BUL魪ON A,et al Structural characterization of novel cassava starches with low and high-amylose contents in comparison with other commercial sources[J].Food Hydrocolloids,2012,27(1):161-174.
[54]MARTIN F W,DESHPANDE S N.Sugars and starches of non sweet potato compared to those of conventional cultivars[J].Journal of Agriculture of the Universityof Puerto Rico-Puerto Rico,Agricultural Experiment Station,1985,69:169-176.
[55]JANSEN G,FLAMME W,SCH?LER K,et al.Tuber and starch quality of wild and cultivated potato species and cultivars[J].Potato Research,2001,44(2):137-146.
[56]USDA.National Nutrient Database for Standard Ref erence[EB/OL].https://data.nal.usda.gov/search/type/dataset.
[57]ONYANGO C,BLEY T,JACOB A,et al.Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acidhydrolysed cassava starch[J].Carbohydrate Polymers,2006,66(4):494-499.
[58]曾红华,谢涛,杨莉,等.几种薯类与豆类抗性淀粉的抗消化性及其益生效应[J].中国粮油学报,2012,27(11):30-33.
[59]RAVINDRAN G,RAVINDRAN V.Changes in the nutritional composition of cassava(Manihot esculenta Crantz)leaves during maturity[J].Food Chemistry,1988,27(4):299-309.
[60]LATIF S,M譈LLER J.Potential of cassava leaves in human nutrition:A review[J].Trends in Food Science&Technology,2015,44(2):147-158.
[61]KUBO I,MASUOKA N,NIHEI K,et al.Manicoba,a quercetin-rich Amazonian dish[J].Journal of Food Composition&Analysis,2006,19(6/7):579-588.
[62]KAUR K,AHLUWALIA P,SINGH H.Cassava:extraction of starch and utilization of flour in bakery products[J].International Journal of Food&Fermentation Technology,2016,6(2):351-355.
[63]CHIST魪R C,COHEN K O.Total and free cyanide contents determination during the processing steps for preparing tucupi[J].Revista do Instituto Adolfo Lutz,2011,70(1):41-46.
[64]古碧,李开绵.一种食用速溶木薯粉及其制备方法:CN103039904A[P].2013-04-17.
[65]王超群.低糖低脂木薯月饼及其制备方法:CN106359514A[P].2017-02-01.
[66]谢彩锋,古碧,李凯.一种鲜木薯粽子的制作方法:CN104256435A[P].2015-01-07.
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