摘要
为了控制花生贮藏过程中产生的黄曲霉毒素的含量,本研究尝试采用不同的温度、时间、水分含量、氧气含量等条件因素，找出与黄曲霉菌毒素产生量之间的关系。通过正交实验,发现影响黄曲霉毒素含量变化比较显著的因素是花生的水分含量，温度、时间、氧气含量三个因素也有一定的影响。从而为花生选择适合的贮藏条件提供了依据，并为保鲜控霉技术开发打下基础。正交实验结果显示，最后选定的最佳贮藏条件为：花生仁经干燥至水分＜5%，常温下贮藏2个月内，黄曲霉毒素低于国家标准规定20μg/kg；花生仁水分＜5%，排气密封包装后（氧气含量＜5%），贮藏温度＜5℃，20天内黄曲霉毒素含量满足欧盟规定的4μg/kg指标；花生仁水分＜5%，经真空包装后，低温下贮藏，保质期可以延长。
Abstract
In order to control the storage process of peanut aflatoxin content,this study attempts to adopt different temperature,time,moisture content and oxygen content etc factors,find out the relationship between the discharge and yelow aspergilus toxin.Experimental conditions through the orthogonal experiment design, experiment and determine the influencing factors of aflatoxin content change is significant for the moisture content of peanut;Tempe rature,time,oxygen content in three factors have certain influence.To extend the shelf life of the peanuts,provide suitable storage conditions,and for fresh control mold technology development to lay a foundation.Orthogonal experiment results show that the selected the best storage conditions as folows:peanut kernel via drying to water<5%,room temperature storage within 2 months,aflatoxin below 20 mu of national standard gb/kg;Peanut kernel moisture< 5%, the exhaust after seal(oxygen content<5%),storage temperature 5℃,20 days aflatoxin content meet the eu regulation measure of 4 mu g/kg;Peanut kernel moisture<5%,after vacuum packaging,low temperature storage,shelf life can be extended.
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