摘要
为有效脱除玉米胚芽粕中广泛存在的玉米赤霉烯酮(zearalenone,ZEN)毒素并改善产品品质,本研究以黑曲霉菌株FS10为发酵菌脱除玉米胚芽粕中ZEN,考察了FS10孢子接种量、发酵温度、发酵时间、料水比对ZEN脱除率的影响,并分析发酵前后产品风味和营养成分的变化。结果表明,FS10脱除玉米胚芽粕中ZEN的最佳条件为接种质量分数15%、发酵温度30℃、发酵时间4 d、料水比1∶2 g/mL,脱除率为61.85%。固相微萃取-气相色谱-质谱法分析显示,发酵后玉米胚芽粕中的挥发性物质种类明显增加,包括具有独特香味的3-辛酮、异戊醛等物质。发酵后,玉米胚芽粕总蛋白、粗脂肪和总氨基酸质量分数分别提高了27.99%、8.02%、27.96%,粗纤维质量分数从12.21%降低到9.49%。黑曲霉FS10菌株发酵对玉米胚芽粕中的ZEN具有较高的脱除能力,且可改善胚芽粕风味与营养。
To effectively remove zearalenone(ZEN)toxin from corn germ meal and improve the product quality,Aspergillus niger FS10 was used as fermentation bacteria to remove ZEN from corn germ meal.The effects of inoculation amount of FS10 spores,fermentation temperature,fermentation time and material-water ratio on the removal rate of ZEN were investigated,and the changes of product flavor and nutritional components before and after fermentation were analyzed.The findings indicated that optimal conditions for ZEN removal by FS10 included a 15%inoculum,a fermentation temperature of 30℃,a fermentation period of 4 days,and a feed-to-water ratio of 1∶2(g/mL),resulting in a ZEN removal rate of 61.85%.Solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS)analysis revealed a significant increase in the diversity of volatile compounds in the fermented corn germ meal,including 3-octanone and isovaleraldehyde,both of which impart distinctive aromas.Furthermore,the total protein,crude fat,and total amino acid contents of the fermented corn germ meal increased by 27.99%,8.02%,and 27.96%,respectively,while the crude fiber content decreased from 12.21%to 9.49%.The fermentation process using Aspergillus niger FS10 demonstrated a strong capacity for ZEN removal from corn germ meal and contributes to the enhancement of flavor and nutritional quality.
作者
王进瑶
杨阳
叶永丽
吴梦影
纪剑
孙秀兰
Wang Jinyao;Yang Yang;Ye Yongli;Wu Mengying;Ji Jian;Sun Xiulan(School of Food Science and Technology,Jiangnan University,Wuxi214122;Institute of Future Food Technology,JITRI,Yixing214200;Key Laboratory of Screening,Prevention,and Control of Food Safety Risks,State Administration for Market Regulation,Wuxi214122)
出处
《中国粮油学报》
北大核心
2025年第6期30-37,共8页
Journal of the Chinese Cereals and Oils Association
基金
江苏省农业科技自主创新资金项目(CX(22)2042)
玉米产业技术体系科学家项目(CARS-02-40)。
作者简介
第一作者:王进瑶,男,2000年出生,硕士,食品安全与质量控制,wangjinyao@stu.jiangnan.edu.cn;通信作者:纪剑,男,1988年出生,研究员,食品安全与危害防控,jijian@jiangnan.edu.cn。
