Elimination of mycotoxins in dried apricots: The role of nitric oxide in suppressing production and facilitating degradation mechanisms

文献类型： 外文期刊

第一作者： Chen, Yan

作者： Chen, Yan;Bi, Shunxin;Chen, Die;Ying, Shangcheng;Chen, Chen;Lei, Wenxuan;Zhao, Yadong;Zhang, Jian;Wu, Bin;Wang, Jide;Wang, Chuanxing

作者机构：

关键词： Nitric oxide; AFT; OTA; Degradation; Elimination mechanism; Dried apricots

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCI

摘要： This study explored the impact of nitric oxide (NO) on the production of Aflatoxins and Ochratoxin A (OTA) in dried apricots, and the elimination mechanisms of Aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1), G2 (AFG2), and OTA. NO fumigation was performed on mycotoxin standard solutions (150 mL/L, High-concentration) and dried apricots inoculated with Aspergillus flavus and Aspergillus niger (1500 mu L/L, Low-concentration), respectively. Then, HPLC-MS was used to measure the mycotoxin levels. Low-concentration NO reduced AFB1, AFB2, AFG1, AFG2 produced of Aspergillus flavus by 51.53 %, 49.75 %, 49.50 %, 49.13 %, and OTA produced of Aspergillus niger by 43.88 % respectively. High-concentration NO declined AFB1, AFB2, AFG1, OTA in standard solution by 45.51 %, 1.52 %, 35.76 %, 55.56 %, respectively. NO autoxidation-generated free radicals (ONOO center dot, OH center dot, H center dot) might destroy mycotoxin structures through three degradation pathways. NO fumigation could serve as a potential technique to control fungi, decrease mycotoxin buildup, and prevent food contamination.

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