| 申泽良，刘玉兰，马宇翔，等.花生品质及制油工艺对毛油和饼粕中黄曲霉毒素含量的影响[J].中国油脂,2019,44(3):.[SHEN Zeliang, LIU Yulan, MA Yuxiang，etc.Effect of peanut quality and oil production process on aflatoxin content in crude oil, cake and mealcrude oil, cake and meal[J].China Oils and Fats,2019,44(3):.] |
| 花生品质及制油工艺对毛油和饼粕中黄曲霉毒素含量的影响 |
| Effect of peanut quality and oil production process on aflatoxin content in crude oil, cake and mealcrude oil, cake and meal |
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| DOI： |
| 中文关键词: 花生仁 黄曲霉毒素B1（AFB1） 黄曲霉毒素总量（AFT） 花生毛油 花生饼粕 |
| 英文关键词:peanut kernel aflatoxin B1（AFB1） aflatoxin total (AFT) content crude peanut oil peanut cake and meal |
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| 中文摘要: |
| 对取自不同地区花生油加工企业的24个花生仁样品中黄曲霉毒素B1（AFB1）和黄曲霉毒素B1、B2、G1、G2总量（AFT）进行检测，挑选其中AFT高、中、低含量不同的3个花生仁样品分别进行低温压榨、高温焙炒压榨和正己烷溶剂浸出制油，检测不同制油工艺所得花生毛油和饼粕中AFT含量，分析研究花生仁品质及制油工艺对其毛油和饼粕中AFT含量的影响，探讨花生仁中AFT在不同制油过程向毛油和饼粕中的迁移规律。结果表明：23个花生仁样品中AFB1含量为12.45~3316 μg/kg，平均值为20.54 μg/kg，AFT含量为14.57~40.48 μg/kg，平均值为23.45 μg/kg；从花生仁原料中色选出来的变色霉变花生仁样品中AFB1含量为91.22 μg/kg，AFT含量为99.61 μg/kg；用AFT含量不同（14.57、40.48、99.61 μg/kg）的3个花生仁样品分别制取的热榨、冷榨及浸出毛油中AFT含量分别为0.48~40.94 μg/kg、0.51~52.82 μg/kg、0.34~13.42 μg/kg，平均值分别为13.97、18.06、4.71 μg/kg，分别是原料花生仁AFT平均含量的27.10%、35.03%、9.14%，压榨毛油中AFT含量明显高于浸出毛油；用品质较好（AFB1含量12.45 μg/kg）花生仁所制取的3个毛油中AFB1平均含量0.44 μg/kg，仅为原料花生仁中AFB1含量的3.53%；用变色霉变花生仁所制取的3个毛油中AFB1平均含量33.39 μg/kg，为花生仁中AFB1含量的36.60%，为国标限量1.70倍。花生仁热榨饼、冷榨饼及浸出粕中AFT含量分别为11.82~57.96 μg/kg、9.51~52.06 μg/kg、16.67~100.00 μg/kg，平均值分别为30.25、25.83、54.62 μg/kg，分别是花生仁中AFT平均含量的5868%、50.10%、105.96%，浸出粕中AFT含量明显高于压榨饼，AFT在花生饼粕中的迁移率和富集程度显著高于花生毛油。在花生油生产中优选花生仁原料并严格进行色选，是防范花生油和花生饼粕中AFB1超标的关键。 |
| 英文摘要: |
| Aflatoxin B1 (AFB1) and the total content of aflatoxin B1, B2, G1 and G2 (AFT) in 24 peanut kernels from peanut oil processing enterprises in different regions were tested. Three peanut kernels with different AFT contents were selected to extract oil by low temperature pressing, high-temperature pressing and hexane solvent extraction, respectively, and the AFT contents in crude peanut oil, cake and meal obtained from different oil production processes was examined. The effects of peanut quality and oil production process on AFT contents in crude oil, meal and cake were analyzed. The migration of AFT from peanut kernel to crude oil, cake and meal during different oil production processes was discussed. The results showed that the contents of AFB1 and AFT in 23 peanut kernels were 12.45-33.16 μg/kg and 14.57-40.48 μg/kg, with the average contents of 20.54 μg/kg and 23.45 μg/kg respectively. The contents of AFB1 and AFT in color-selected moldy peanut sample were 91.22 μg/kg and 99.61 μg/kg, respectively. The AFT contents in crude oils obtained by cold pressing, hot pressing and solvent extraction from three peanut kernels with the AFT content of 14.57, 40.48, 99.61 μg/kg were 0.48-40.94 μg/kg, 0.51-52.82 μg/kg and 0.34-13.42 μg/kg, and the average values were 13.97, 18.06, 4.71 μg/kg, which accounted for 27.10%, 35.03% and 914% of the average AFT content in the peanut kernels, respectively. The AFT content in crude pressed oil was significantly higher than that in crude solvent extracted oil. The average AFB1 content in three crude oils obtained from high quality (AFB1 content 12.45 μg/kg) peanut kernel was 044 μg/kg, which only accounted for 3.53% of AFB1 content in peanut kernel. The average AFB1 content in three crude oils from moldy peanuts obtained from color selection was 33.39 μg/kg, which accounted for 3660% of AFB1 content in peanut kernels, 1.70 times higher than the limitation of national standard. The AFT contents in hot pressed peanut cake, cold pressed cake and solvent extracted meal were 11.82-57.96 μg/kg, 9.51-52.06 μg/kg and 16.67-100.00 μg/kg respectively, and the average values were 30.25, 25.83 μg/kg and 54.62 μg/kg respectively, which accounted for 58.68%, 5010% and 105.96% of the average AFT content in the peanut kernels. The AFT content in solvent extracted meal was higher than that in pressed cake, and the migration rate and enrichment of AFT in peanut cakes and meals were significantly higher than those in crude peanut oil. In summary, the selection of peanut raw materials and strict color selection were the key point to prevent the AFB1 content exceeding the national standard in peanut oil and peanut cake and meal during peanut oil production. |
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