4种黄曲霉毒素吸附剂对花生油综合品质的影响Effects of four aflatoxin adsorbents on the comprehensive quality of peanut oil

黄曲霉毒素污染是影响花生油食用安全性的重要因素之一，为了优化黄曲霉毒素的吸附工艺，分别从吸附剂添加量、吸附时间、吸附温度及黄曲霉毒素B1（AFB1）污染水平等方面研究4种吸附剂（活性白土、膨润土、改性蒙脱土A、改性蒙脱土B）对花生原油中AFB1的吸附效果以及对花生油综合品质的影响。结果表明：添加量为0.1%～1.0%时，4种吸附剂对AFB1的吸附率随添加量增加而提高，达到一定水平后，吸附率维持动态平衡；吸附时间为20～60 min、吸附温度为45～115 ℃时，4种吸附剂对AFB1的吸附率均随着吸附时间的延长和吸附温度的升高而提高；花生原油中AFB1的污染水平对吸附率的影响不明显；花生原油经4种吸附剂处理后，污染物（总砷和铅）未检出，脂肪酸组成（油酸和亚油含量）无明显变化，酸值、过氧化值、维生素E含量、角鲨烯含量以及甾醇含量均变化不大；4种吸附剂对花生油中的风味物质均有吸附，其中活性白土吸附程度最大，仅保留30.6%的风味物质，而改性蒙脱土B对风味物质吸附最少，能够保留89.5%的风味物质。综上，改性蒙脱土B不仅能够高效吸附AFB1，而且对花生油的综合品质影响很小，安全可靠，适宜在油脂行业推广应用。 Aflatoxin is one of the important factors affecting the safety of peanut oil. In order to optimize process of aflatoxin adsorption, the adsorption effect of four adsorbents(activated clay, bentonite, modified montmorillonite A and modified montmorillonite B) on aflatoxin B1(AFB1) in crude peanut oil and the influence on the comprehensive quality of peanut oil were studied from the aspects of adsorbent addition amount, adsorption time, adsorption temperature and AFB1 pollution level, respectively. The results showed that when the adsorbent addition amount was 0.1%-1.0%, the adsorption rates of the four adsorbents for AFB1 increased with the increase of the addition amount and then the adsorption rates maintained the dynamic balance. When the adsorption time ranged from 20 min to 60 min and the adsorption temperature ranged from 45 ℃ to 115 ℃, the adsorption rate of the four adsorbents promoted with the increasing of adsorption time and adsorption temperature. While the pollution level of AFB1 in crude peanut oil had no obvious effect on the adsorption rate. The pollutants (total arsenic and lead) were not detected, and fatty acid composition(oleic acid and linoleic acid content) had no significant change after the crude peanut oil treated with four adsorbents. Moreover, the acid value, peroxide value, vitamin E content, squalene content and sterol content showed little change. All of the four adsorbents adsorbed the flavor substances in the oil, among which the activated clay adsorbed the most and retained only 30.6% of the flavor substances, while the modified montmorillonite B adsorbed the least and retained 89.5% of the flavor substances. In conclusion, the modified montmorillonite B can not only adsorb AFB1 efficiently, but also has little impact on the comprehensive quality of peanut oil, which is safe and reliable, so it is suitable for popularization and application in oil industry.