- 學位論文
二氧化氯應用於降解花生中黃麴毒素B1之研究
Study on the degradation of aflatoxin B1 in peanut by using chlorine dioxide
摘要
由於花生富含油脂、蛋白質及多種營養素(如不飽和脂肪酸、維生素及微量元素)，經過不當的加工和儲存時，容易受到多種黴菌，包括麴菌屬(Aspergillus)的污染，進而花生食品中常有黃麴毒素的問題。黃麴毒素(aflatoxins)是一種高生物毒性化合物，存在於易黴變感染之食品及飼料中，其中對人體健康影響最大的是黃麴毒素B1。二氧化氯最近常被當作安全性的消毒劑，因為其不會與有機物反應產生三鹵甲烷，也不會將溴轉變成溴酸鹽類或次溴酸鹽類之三溴甲烷，因此二氧化氯作為一強氧化劑可以用來安全地去除或減少黃麴毒素B1(AFB1)。本研究目的為探討以不同濃度(0、50、100、200 ppm)之二氧化氯，在不同清洗時間(1×30、2×30、3×30、4×30 分鐘)及不同浸泡比例(1:3、1:5)下，降低花生中黃麴毒素B1的效果。花生滅菌後接種104 Spores/g之黃麴菌量(Aspergillus flavus BCRC 30212)，並在30°C及相對溼度>90%下培養3天後，花生之水分含量、水活性、黴菌菌量及黃麴毒素含量進行分析與測定之。實驗結果顯示，經接種過黃麴菌的花生水分含量為11.42%，稍低於未接種前11.44%。而接種黃麴菌後在不同的培養時間，其水分含量提高至17.40 - 27.73%。揪種後黴菌數分別為2.46×105±1.55×104 CFU/g與黃麴毒素B1含量為559.85±23.82 ppb的。經過浸泡比1：5的ClO2浸泡分別處理1×30分鐘，2×30分鐘，3×30分，以及4×30分鐘，其菌數分別下降至1.98×105，1.66×105，1.57×105和1.49×105 CFU/g。二氧化氯的使用濃度，浸泡時間和與二氧化氯溶液樣品的浸泡比例皆具有顯著效果，可以減少黃麴毒素B1含量。在0（水），50，100，和200 ppm的二氧化氯處理1×30分鐘的時間裡，與浸泡比為1：3，黃麴毒素B1含量均有減少至37.97%，48.09%，52.16%，以及59.59%。另外，在浸泡比為1：5，黃麴毒素B1含量均有減少至41.95%，45.52%，62.99%，以及67.45%。而處理2×30分鐘，與浸泡比為1：3，黃麴毒素B1含量均有減少至48.60%，56.59%，62.19%，以及63.55%。另外，在浸泡比為1：5，黃麴毒素B1含量均有減少至52.42%，57.18%，64.78%，以及73.50%。則在處理3×30分鐘，與浸泡比為1：3，黃麴毒素B1含量均有減少至49.44%，62.48%，64.08%，以及67.14%。另外，在浸泡比為1：5，黃麴毒素B1含量均有減少至54.97%，70.23%，76.10%，以及76.86%。最後處理4×30分鐘內，與浸泡比為1：3，黃麴毒素B1含量均有減少至54.59%，62.85%，70.47%，以及72.13%。另外，在浸泡比為1：5，黃麴毒素B1含量均有減少至57.07%，71.08%，76.87%，以及79.26%。就目前實驗中最佳降解花生中黃麴毒素B1的條件，透過變異數分析顯示，是為以100ppm的二氧化氯，浸泡比為1:5，處理3×30分鐘。可有效減少黃麴毒素B1含量，從559.85 ppb減少至137.79 ppb，可達降解率為76.10%。
並列摘要
Aflatoxins are group of a toxic metablolite produced by various fungi and considered poisonous contaminants in susceptible foods and feeds. The most significant type presenting strong public-health concerns is aflatoxin B1. Peanuts are among the most nutritious human foodstuffs because of their high contents of proteins, carbohydrates, unsaturated lipids, vitamins and essential mineral. Unfortunately, peanut also has been seriously problems with aflatoxin contamination. The application of chlorine dioxide as disinfectant has become more popular because it more safety, does not react with organic matter to form trihalomethanes (THMs). Chlorine dioxide as strong oxidizing agents can use as alternative to reduce or eliminate aflatoxin B1. The purpose of this study were to evaluate the effects of concentration of ClO2 (0, 50, 100, and 200 ppm), soaking times (1 x 30 min, 2 x 30 min, 3 x 30 min, and 4 x 30 min), and ratio sample/ClO2 solution (1:3 and 1:5) to reduce aflatoxin B1 in peanut. Peanut was purchase from Yunlin county Taiwan. Prior treatment, peanuts were sterilized, then inoculated 104 spores of Aspergillus flavus into peanut, and incubation at temperature 300C and humidity (RH) > 90% for 3 days. The moisture content, mold count, and aflatoxin B1 were measured. The results show that after incubation moisture contents of peanut was 11.42%, slightly increase than before incubation 11.44%. Soaking peanut at different times were increased moisture contents of peanut up to 17.40 – 27.73%. After incubation mold count were 2.46 x 105 ± 1.55 x 104 CFU/g with AfB1 contents were 559.85 ± 23.82 ppb. After treatments with ClO2 in ratio 1:5, molds content were decreased became 1.98 x 105, 1.66 x 105, 1.57 x 105, and 1.49 x 105 CFU/g for soaking time 1 x 30 min, 2 x 30 min, 3 x 30 min, and 4 x 30 min, respectively. Concentrations of ClO2, soaking times, and ratio sample to ClO2 solution have effect to reduce aflatoxin B1. In soaking time at 1 x 30 minutes, AfB1contents were reduced up to 37.97%, 48.09%, 52.16%, and 59.59% in ratio 1:3, and 41.95%, 45.52%, 62.99%, and 67.45% in ratio 1:5 for 0 (water), 50, 100, and 200 ppm ClO2 respectively. In 2 x 30 minutes, AfB1 contents were decreased up to 48.60%, 56.59%, 62.19%, and 63.55% in ratio 1:3, and 52.42%, 57.18%, 64.78%, and 73.50% for ratio 1:5 after soaked at water (0 ppm), 50 ppm, 100 ppm, and 200 ppm respectively. Soaking at 3 x 30 minutes were decreased AfB1 content up to 49.44%, 62.48%, 64.08%, and 67.14% for ratio 1:3, and 54.97%, 70.23%, 76.10%, and 76.86% for ratio 1:5 after soaked at water (0 ppm), 50 ppm, 100 ppm, and 200 ppm respectively. Meanwhile, soaking at 4 x 30 minutes were decreased AfB1 contents up to 54.59%, 62.85%, 70.47%, and 72.13% for ratio 1:3, and 57.07%, 71.08%, 76.87%, and 79.26% for ratio 1:5, respectively at water (0 ppm), 50 ppm, 100 ppm, and 200 ppm ClO2. ANOVA showed that, the optimum conditions to decrease AfB1 in peanut are 100 ppm ClO2 at 3 x 30 minutes in ratio 1:5. Those conditions have effect to reduce AfB1 contents from 559.85 ppb to 137.79 ppb with decreasing rate 76.10%.