食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 174 - 181

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033167

研究报告

制干工艺对黑曲霉侵染红枣品质及赭曲霉毒素A含量的影响

  • 辛雪燕 ,
  • 南米娜 ,
  • 王佳杰 ,
  • 李圆圆 ,
  • 张鑫海 ,
  • 何婷婷 ,
  • 薛华丽
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  • 1(甘肃农业大学 理学院,甘肃 兰州,730000)
    2(甘肃农业大学,基础实验教学中心,甘肃 兰州,730000)
辛雪燕(硕士研究生)和南米娜(高级实验师)为共同第一作者(南米娜高级实验师和薛华丽教授为共同通信作者,E-mail:nanmina@126.com;xuehuali77@sina.com)

收稿日期: 2022-08-04

  修回日期: 2022-08-31

  网络出版日期: 2023-07-13

基金资助

甘肃省高等学校青年博士基金(2022QB-078);甘肃省自然科学基金(20JR5RA022)

收起

Effect of drying process on quality and ochratoxin A content in jujube inoculated with Aspergillus niger

  • XIN Xueyan ,
  • NAN Mina ,
  • WANG Jiajie ,
  • LI Yuanyuan ,
  • ZHANG Xinhai ,
  • HE Tingting ,
  • XUE Huali
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  • 1(Colleg of Science, Gansu Agricultural University, Lanzhou 730000, China)
    2(Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730000, China)

Received date: 2022-08-04

  Revised date: 2022-08-31

  Online published: 2023-07-13

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摘要

黑曲霉引起的红枣曲霉病,不仅影响枣果的营养品质,代谢产生的赭曲霉素A(ochratoxin A, OTA)还对消费者的健康存在潜在威胁。该研究通过黑曲霉侵染红枣来分析在不同培养时间及制干温度下红枣品质的变化,并且对注入OTA的红枣进行干制,测定其中OTA含量的变化。结果表明,接菌后红枣的总酸、总糖、维生素C含量均会随着培养时间的增加而逐渐增加,褐变度与可溶性固形物略有降低;而制干温度对褐变度的影响最大,对维生素C的影响不显著。干制后红枣中OTA含量总体呈下降趋势,且最终确定红枣干制的最佳温度为65 ℃。利用控制制干温度研究红枣品质及真菌毒素的差异,优化红枣制干工艺,提高制干红枣的口感品质,有利于保障消费者利益。

关键词： 红枣; 黑曲霉; 赭曲霉毒素A; 制干工艺

本文引用格式

辛雪燕 , 南米娜 , 王佳杰 , 李圆圆 , 张鑫海 , 何婷婷 , 薛华丽 . 制干工艺对黑曲霉侵染红枣品质及赭曲霉毒素A含量的影响[J]. 食品与发酵工业, 2023 , 49(12) : 174 -181 . DOI: 10.13995/j.cnki.11-1802/ts.033167

Abstract

Aspergillosis of jujube caused by Aspergillus niger can not only affects the nutritional quality of jujube, but also produce ochratoxin A (OTA), which is a potential threat to the health of consumers.This study analyzed the quality changes of red jujube inoculated with A.niger under different culture days and drying temperature. The change of OTA content in dried jujube spiked with OTA was also determined at different drying temperatures.The results showed that the total acid, total sugar, and vitamin C contents of jujube increased gradually with the increase of culture days, but the browning degree and soluble solids decreased slightly.The drying temperature had great effect on browning degree, but the effect of vitamin C was not significant.The OTA content in jujube showed a downward trend after drying process, and the best temperature for drying jujube was 65 ℃.Studying the difference of quality and mycotoxins in jujube through controlling the drying temperature could optimize the drying process and improve the taste quality of jujube, which is conducive to safeguard the interests of consumers.

Key words： jujube; Aspergillus niger; ochratoxin A; drying process

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