| 紫外线处理对小麦中呕吐毒素降解的研究 |
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| 引用本文： | 严雷雷,万忠民,马倩婷,刘兵,罗艳.紫外线处理对小麦中呕吐毒素降解的研究[J].粮食储藏,2020,49(3):35-39. |
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| 作者姓名： | 严雷雷 万忠民 马倩婷 刘兵 罗艳 |
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| 作者单位： | 南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心 210023 |
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| 基金项目： | “江苏稻-麦精准化优质丰产增效技术集成与示范” |
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| 摘 要： | 紫外线照射是食品工厂常用的消毒杀菌方法,试验采用单因素和正交试验法,研究紫外线照射时间、照射距离、照射强度对DON降解的影响。结果表明:在一定范围内,强度越大、时间越长、距离越短,则DON的降解率越高。正交试验结果表明强度对DON降解的作用最大,试验范围内,在强度为20 W,照射时间为60 min,照射距离为5 cm时,DON的降解效果最好。
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| 关 键 词： | DON 小麦 紫外线 降解率 |
STUDY ON DEGRADATION OF DON IN WHEAT BY ULTRAVIOLET TREATMENT |
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| Yan Leilei,Wan Zhongmin,Ma Qianting,Liu Bing,Luo Yan.STUDY ON DEGRADATION OF DON IN WHEAT BY ULTRAVIOLET TREATMENT[J].Grain Storage,2020,49(3):35-39. |
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| Authors: | Yan Leilei Wan Zhongmin Ma Qianting Liu Bing Luo Yan |
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| Institution: | (Colmae of Food Scienco and Engineering,Nanjing University of Financo and Economico,Collaborative Innovation Cento for Modem Grain Circulation and Safety of Jiangsu Provinco 210023) |
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| Abstract: | Ultraviolet irradiation is a common method of disinfection and sterilization in food factories. The effects of irradiation time, irradiation distance and irradiation intensity on the degradation of DON were studied by single factor and orthogonal test. The results showed that in a certain range, the higher the strength, the longer the time and the shorter the distance, the higher the degradation rate of DON. The results of orthogonal test showed that the effect of intensity on the degradation of DON is the largest. In the experimental range, when the intensity is 20 W, the irradiation time is 60 min, and the irradiation distance is 5 cm, the degradation effect of DON is the best. |
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| Keywords: | DON wheat UV degradation rate |
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