CN114128860A - Method for removing aflatoxin from peanuts - Google Patents
Method for removing aflatoxin from peanuts Download PDFInfo
- Publication number
- CN114128860A CN114128860A CN202110980277.5A CN202110980277A CN114128860A CN 114128860 A CN114128860 A CN 114128860A CN 202110980277 A CN202110980277 A CN 202110980277A CN 114128860 A CN114128860 A CN 114128860A
- Authority
- CN
- China
- Prior art keywords
- peanuts
- aflatoxin
- aqueous
- aqueous solution
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 74
- 235000020232 peanut Nutrition 0.000 title claims abstract description 74
- 229930195730 Aflatoxin Natural products 0.000 title claims abstract description 42
- 239000005409 aflatoxin Substances 0.000 title claims abstract description 42
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000007864 aqueous solution Substances 0.000 claims abstract description 20
- 150000007524 organic acids Chemical class 0.000 claims abstract description 20
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims abstract description 11
- LNOPIUAQISRISI-UHFFFAOYSA-N n'-hydroxy-2-propan-2-ylsulfonylethanimidamide Chemical compound CC(C)S(=O)(=O)CC(N)=NO LNOPIUAQISRISI-UHFFFAOYSA-N 0.000 claims abstract description 7
- IIACRCGMVDHOTQ-UHFFFAOYSA-N sulfamic acid Chemical compound NS(O)(=O)=O IIACRCGMVDHOTQ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 230000001953 sensory effect Effects 0.000 abstract 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 12
- 235000010777 Arachis hypogaea Nutrition 0.000 description 12
- 235000018262 Arachis monticola Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 241000228197 Aspergillus flavus Species 0.000 description 9
- 229960001484 edetic acid Drugs 0.000 description 7
- 235000019483 Peanut oil Nutrition 0.000 description 6
- 239000000312 peanut oil Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 238000000967 suction filtration Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 229930132918 Aflatoxin B2 Natural products 0.000 description 1
- 229930063498 Aflatoxin G1 Natural products 0.000 description 1
- XWIYFDMXXLINPU-WNWIJWBNSA-N Aflatoxin G1 Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1[C@@H]1C=CO[C@@H]1O2 XWIYFDMXXLINPU-WNWIJWBNSA-N 0.000 description 1
- 229930166256 Aflatoxin G2 Natural products 0.000 description 1
- WPCVRWVBBXIRMA-WNWIJWBNSA-N Aflatoxin G2 Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1[C@@H]1CCO[C@@H]1O2 WPCVRWVBBXIRMA-WNWIJWBNSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000002115 aflatoxin B1 Substances 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 239000002097 aflatoxin B2 Substances 0.000 description 1
- WWSYXEZEXMQWHT-WNWIJWBNSA-N aflatoxin B2 Chemical compound C=1([C@@H]2CCO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O WWSYXEZEXMQWHT-WNWIJWBNSA-N 0.000 description 1
- 239000002098 aflatoxin G1 Substances 0.000 description 1
- 239000002100 aflatoxin G2 Substances 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 231100000405 induce cancer Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000012794 pre-harvesting Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for removing aflatoxin in peanuts, wherein the method comprises the step of adding an organic acid aqueous solution into the peanuts to remove the aflatoxin, and the organic acid aqueous solution comprises one or more of an aminosulfonic acid aqueous solution, a glycolic acid aqueous solution, an ethylenediaminetetraacetic acid aqueous solution and a citric acid aqueous solution. The method of the invention can effectively remove aflatoxin in peanuts by using sulfamic acid, glycolic acid, ethylenediamine tetraacetic acid and/or citric acid, and simultaneously maintains the nutritional value and sensory properties of the peanuts.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for removing aflatoxin from peanuts.
Background
The peanuts are important oil crops in China, the yield in 2019 is 1750 ten thousand tons, the peanuts live at the first position in the world, and the peanuts are traditional foods suitable for people of all ages and few export-dominant agricultural products. Peanuts are easy to be infected with aflatoxin, and aflatoxin pollution becomes a great risk hazard in the process of processing safety and industrial development of peanuts in China in recent years. Contamination of the peanuts with aflatoxins can occur at any stage of growth, harvesting, air drying, storage and processing. Aflatoxins (Aflatoxins) are a class of secondary metabolites with biological activity produced by fungi such as aspergillus flavus, and comprise four Aflatoxins, namely aflatoxin B1, aflatoxin B2, aflatoxin G1 and aflatoxin G2 (abbreviated as AFTB1, AFTB2, AFTG1 and AFTG 2). The toxicity of the food is arranged into AFTB1, AFTG1, AFTB2 and AFTG2 according to the size, wherein AFTB1 has the strongest toxicity, and can inhibit immunity and cause malnutrition after eating food polluted by aspergillus flavus, and can also induce cancer seriously. Current strategies to reduce the risk of exposure of consumers to aflatoxins can be divided into pre-harvest prevention of aflatoxin production and post-harvest elimination of aflatoxins. However, the preventive strategy is not always effective in inhibiting aflatoxin production in peanuts and the corresponding peanut meal. It is therefore necessary to intervene after harvesting to eliminate aflatoxin contamination. AFTB1 is currently classified as a class I carcinogen by the World Health Organization (WHO) International agency for the study of cancer. At present, relevant national standards set relevant limit limits on AFTB1 in food, and the content of the food cannot exceed 20 ppb.
The aspergillus flavus and the toxin thereof mostly exist in the peanut seed shell and the peanut skin, the content of the seed kernel is relatively low, and the existing methods for removing the aspergillus flavus comprise a chemical method, a physical method, a biological method and the like. The shelling and red skin removing technologies can effectively reduce the content of aspergillus flavus and toxin thereof, but the existing shelling and red skin removing technologies have high breaking rate (8-12 percent) and low cleanliness rate (80 percent), not only can not remove the aflatoxin, but also can possibly residue the aflatoxin in seed shells and red skin into seed kernels, and in order to ensure the detoxification effect and simultaneously keep the flavor and the nutritional quality of peanuts, the processing detoxification technology is worth exploring. The peanut raw material is removed by adopting a proper chemical method, and no relevant report is found at present.
Therefore, at present, a method for removing aflatoxin from peanuts is urgently needed in the field, and the method can efficiently maintain the nutritional quality and flavor of the peanuts, safely and effectively degrade the aflatoxin in the peanuts, and does not influence the flavor of the subsequently processed peanut oil.
Disclosure of Invention
The invention aims to solve the defects of the prior art in the aspect of processing whole-grain peanuts, and provides a method for degrading aflatoxin in peanuts in order to keep the nutritional value and the organoleptic properties of the peanuts. In order to efficiently maintain the nutritional quality and flavor of peanuts, safely and effectively degrade aflatoxin in the peanuts, improve the nutrition and processing value of the peanuts and reduce the harm of the aflatoxin to the peanuts and subsequent processed products thereof. The inventor of the invention intensively researches and discovers that aflatoxin in peanuts can be effectively removed by one or more of four specific organic acids, namely sulfamic acid, glycolic acid, ethylenediamine tetraacetic acid and citric acid, and meanwhile, the nutritional value and the organoleptic properties of the peanuts are maintained.
Therefore, the invention provides a method for removing aflatoxin in peanuts, wherein the method comprises the step of adding an organic acid aqueous solution to the peanuts to remove the aflatoxin, wherein the organic acid aqueous solution comprises one or more of an aminosulfonic acid aqueous solution, a glycolic acid aqueous solution, an ethylenediaminetetraacetic acid aqueous solution and a citric acid aqueous solution.
Advantageous effects
According to the method, the peanuts containing the aflatoxin are mixed with the organic acid solution in a certain proportion, and after adsorption under certain conditions, the aflatoxin in the peanuts can be removed, and meanwhile, the nutritional value and the organoleptic properties of the peanuts are kept. The method can efficiently maintain the nutritional quality and flavor of the peanuts, safely and effectively degrade aflatoxin in the peanuts, and does not influence the flavor of the subsequently processed peanut oil. Through the use of three specific organic acids, namely sulfamic acid, glycolic acid and ethylenediamine tetraacetic acid, a more effective aflatoxin removal effect can be realized than other organic acids, particularly citric acid.
Detailed Description
The invention will be described below with reference to exemplary embodiments, but the scope of protection of the invention is not limited thereto.
In one embodiment, the invention relates to a method for removing aflatoxins from peanuts, wherein the method comprises adding an aqueous organic acid solution to the peanuts to remove aflatoxins, wherein the aqueous organic acid solution comprises one or more of an aqueous sulfamic acid solution, an aqueous glycolic acid solution, an aqueous ethylenediaminetetraacetic acid solution and an aqueous citric acid solution.
In a preferred embodiment, the peanuts are de-reddened peanuts and/or non-de-reddened peanuts.
In a preferred embodiment, the concentration of the aqueous organic acid is 2 to 200g/L, for example 10 to 50 g/L.
In a preferred embodiment, the aqueous organic acid solution comprises one or more of an aqueous sulfamic acid solution, an aqueous glycolic acid solution, and an aqueous ethylenediaminetetraacetic acid solution. The present inventors have surprisingly found that the removal effect using sulfamic acid, glycolic acid and ethylenediaminetetraacetic acid is superior to citric acid for aflatoxin.
In a preferred embodiment, the removal is carried out at a temperature of 20-300 ℃ for 2-120min, for example 20-50min, with stirring.
In a preferred embodiment, the feed-liquid ratio of the peanuts to the organic acid aqueous solution is 1g:1-15 mL.
In a preferred embodiment, after the removal treatment, the organic acid aqueous solution is removed by filtration to obtain the aflatoxin-removed peanuts.
In a preferred embodiment, the aflatoxin-removed peanuts are dried at 60-200 ℃.
Examples
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1:
taking peanut kernels with red skins as raw materials, adding an ethylene diamine tetraacetic acid solution (20g/L) into the peanut kernels with red skins in a material-to-liquid ratio of 1:3 (namely 1g:3mL), stirring for 20min at 40 ℃, then performing suction filtration, filtering, collecting an upper layer, drying at 60 ℃ to obtain aflatoxin-removed peanuts, adjusting the water content to 5%, and frying at 180 ℃ to prepare oil.
Wherein the content of the aspergillus flavus in the peanuts to be removed is 503ppb, the content of the aflatoxin in the removed peanuts is 0.503ppb, and the prepared peanut oil has stable flavor.
Example 2:
taking peanut kernels with red skins as raw materials, adding a citric acid solution (10g/L) into the peanut kernels with the red skins in a material-liquid ratio of 1:5 (namely 1g:5mL), stirring the mixture at room temperature for 30min, then carrying out suction filtration, collecting an upper layer, drying the upper layer at 100 ℃ to obtain peanuts with aflatoxin removed, adjusting the water content to 3%, and frying the peanuts at 190 ℃ to prepare oil.
Wherein the content of the aspergillus flavus in the peanuts to be removed is 503ppb, the content of the aflatoxin in the removed peanuts is 1.0ppb, and the prepared peanut oil has stable flavor.
Example 3:
taking peanut kernels with red skins as raw materials, adding a citric acid solution (50g/L) into the peanut kernels with the red skins, wherein the material-liquid ratio is 1:10 (namely 1g:10mL), stirring the mixture at room temperature for 50min, then carrying out suction filtration, collecting an upper layer, and drying the upper layer at 100 ℃ to obtain the aflatoxin-removed peanuts.
Wherein the content of the aspergillus flavus in the peanuts to be removed is 503ppb, the content of the aflatoxin in the removed peanuts is 0.890ppb, and the prepared peanut oil has stable flavor.
Example 4:
taking peanut kernels with red skins as raw materials, adding a glycolic acid solution (30g/L) into the peanut kernels with red skins in a material-to-liquid ratio of 1:3 (namely 1g:3mL), stirring for 50min at room temperature, then carrying out suction filtration, collecting an upper layer, drying at 60 ℃ to obtain peanuts without aflatoxin, adjusting the water content to 3%, and frying at 180 ℃ to prepare oil.
Wherein the content of the aspergillus flavus in the peanuts to be removed is 503ppb, the content of the aflatoxin in the removed peanuts is 0.601ppb, and the prepared peanut oil has stable flavor.
The above is only a preferred embodiment of the present invention, and it is not intended to limit the scope of the invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present invention shall be included in the scope of the present invention.
Claims (8)
1. A method for removing aflatoxin in peanuts, wherein the method comprises the step of adding an organic acid aqueous solution to the peanuts to remove the aflatoxin, wherein the organic acid aqueous solution comprises one or more of an aminosulfonic acid aqueous solution, a glycolic acid aqueous solution, an ethylenediaminetetraacetic acid aqueous solution and a citric acid aqueous solution.
2. The method of claim 1, wherein the peanuts are de-reddened and/or undereddened peanuts.
3. The method according to claim 1 or 2, wherein the concentration of the aqueous organic acid solution is 2 to 200 g/L.
4. The method of any one of claims 1-3, wherein the aqueous organic acid is one or more of an aqueous sulfamic acid solution, an aqueous glycolic acid solution, and an aqueous ethylenediaminetetraacetic acid solution.
5. The process according to any one of claims 1 to 4, wherein the removal is carried out at a temperature of 20 to 300 ℃ for 2 to 120min with stirring.
6. The method of any one of claims 1-5, wherein the feed-to-liquid ratio of the peanuts to the aqueous organic acid solution is 1g:1-15 mL.
7. The method according to any one of claims 1 to 6, wherein after the removal treatment, the aqueous organic acid solution is removed by filtration to obtain the aflatoxin-removed peanuts.
8. The method of claim 7, wherein the aflatoxin-removed peanuts are oven-dried at 60-200 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110980277.5A CN114128860A (en) | 2021-08-25 | 2021-08-25 | Method for removing aflatoxin from peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110980277.5A CN114128860A (en) | 2021-08-25 | 2021-08-25 | Method for removing aflatoxin from peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114128860A true CN114128860A (en) | 2022-03-04 |
Family
ID=80393549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110980277.5A Pending CN114128860A (en) | 2021-08-25 | 2021-08-25 | Method for removing aflatoxin from peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114128860A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5498431A (en) * | 1991-03-18 | 1996-03-12 | Lindner; Wolfgang | Decontamination and detoxification of cereals contaminated with mycotoxins |
| CN101411415A (en) * | 2008-12-09 | 2009-04-22 | 中国农业科学院原子能利用研究所 | Method for detoxifying Aspergillus flavus toxin in fruit seed |
| CN101779754A (en) * | 2010-03-23 | 2010-07-21 | 中国农业大学 | Method for clearing away aflatoxin from crop seeds by utilizing acid electrolyzed functional water |
| CN109430687A (en) * | 2018-12-13 | 2019-03-08 | 江南大学 | A kind of composition can be used as aflatoxin scavenger |
-
2021
- 2021-08-25 CN CN202110980277.5A patent/CN114128860A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5498431A (en) * | 1991-03-18 | 1996-03-12 | Lindner; Wolfgang | Decontamination and detoxification of cereals contaminated with mycotoxins |
| CN101411415A (en) * | 2008-12-09 | 2009-04-22 | 中国农业科学院原子能利用研究所 | Method for detoxifying Aspergillus flavus toxin in fruit seed |
| CN101779754A (en) * | 2010-03-23 | 2010-07-21 | 中国农业大学 | Method for clearing away aflatoxin from crop seeds by utilizing acid electrolyzed functional water |
| CN109430687A (en) * | 2018-12-13 | 2019-03-08 | 江南大学 | A kind of composition can be used as aflatoxin scavenger |
Non-Patent Citations (2)
| Title |
|---|
| 周绍绳: "《化工小商品生产法》", 31 July 1991 * |
| 詹益兴: "《绿色化学化工 第1集》", 31 January 2001 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104939165A (en) | Fried flour-coated peanuts and preparation process thereof | |
| CN113180112A (en) | Preparation method of goat milk without mutton smell | |
| CA1066128A (en) | Method for obtaining aflatoxin-free food products | |
| CN114128860A (en) | Method for removing aflatoxin from peanuts | |
| CN106901142B (en) | Hydrogen-rich degradation agent for reducing nitrite accumulation in picked vegetables and fruits and preparation method and application thereof | |
| KR20120134893A (en) | Processed radish and manufacturing methods thereof | |
| KR101197605B1 (en) | manufacturing method of feed containing sulphur and method of breeding a livestock with feed containing sulphur | |
| CN113040341B (en) | Method for processing marinated meat | |
| CN112641074A (en) | Nut grain processing method and special compound thickening agent thereof | |
| CN110301578B (en) | Arhat ginseng color fixative, instant soft package can of arhat ginseng and processing method | |
| CN112544699A (en) | Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof | |
| KR102220199B1 (en) | Odorless cabbage juice composition and its preparation method | |
| CN110951534A (en) | Method for removing mycotoxin in peanut oil | |
| CN1188038C (en) | Method for making conch freshness-retaining agent | |
| KR101338245B1 (en) | Mackerel comprising a bundle and a black bean and Processing method thereof | |
| CN115104695B (en) | Method for removing fishy smell of crucian | |
| KR102660239B1 (en) | preparation method of dried crobina fish | |
| CN113080270B (en) | Method for improving content of methyl catechin in green tea | |
| CN104939164A (en) | Spicy fried flour-coated peanuts and preparation technology thereof | |
| KR20180130025A (en) | Method for preparing gwameagi using herb dill or basil and product thereof | |
| CN101999564A (en) | Composite formaldehyde inhibitor of sleeve-fish product and application method thereof | |
| CN107950828B (en) | Method for degrading nitrate in vegetable juice | |
| KR101569667B1 (en) | Food stench removal agent using ingredient of Pine Nut Shell and method for preparing the same | |
| JPH08322524A (en) | Sarcocarp-containing tomato juice, its production and production of tomato sarcocarp for juice | |
| CN118542351A (en) | Compound grape biological drying promoter, preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220304 |
|
| RJ01 | Rejection of invention patent application after publication |