毕-设 业-计
（20_ _届）
花生中黄曲霉素的分析
所在学院 专业班级 食品质量与安全 学生姓名 学号 指导教师 职称 完成日期 年 月
目 录
1 引言 .................................................................................... 1 2 材料与方法 .............................................................................. 3
2.1 试剂与材料 ........................................................................ 3
2.1.1 原材料 ...................................................................... 3 2.1.2 试剂 ........................................................................ 3 2.1.3 主要仪器 .................................................................... 3 2.2 实验方法 .......................................................................... 3
2.2.1 在常温下花生中黄曲霉素的变化 ................................................ 3 2.2.2 湿度对花生中黄曲霉素的影响 .................................................. 3 2.2.3 温度对花生中黄曲霉素的影响 .................................................. 4 2.2.4 对花生货架期的预测 .......................................................... 4 2.3 黄曲霉素的检测方法 ................................................................ 4
2.3.1 样品处理 .................................................................... 4 2.3.2分析检测程序 ................................................................ 4
3结果与分析 .............................................................................. 4
3.1 标准曲线的绘制 .................................................................... 4 3.2 常温下花生中黄曲霉素的变化 ........................................................ 5 3.3 湿度对花生中黄曲霉素的影响 ........................................................ 6 3.4 温度对花生中黄曲霉素的影响 ........................................................ 7 3.5 花生货架期的预测 .................................................................. 8 4 小结 .................................................................................... 8 5 展望 .................................................................................... 9 致谢 ...................................................................... 错误!未定义书签。 参考文献 ................................................................................. 10
- 2 -
摘要：黄曲霉毒素是一类有毒致癌化合物,易造成粮油类食品及其制品的污染,而花生作为一种重要的优质食用油原料极易在存储期内受到黄曲霉毒素的污染，给人类健康造成严重威胁，带来食品安全隐患，故寻求一种快速精确的检测方法对其进行定性定量分析是极为重要的。目前国际认定的广泛应用的检测方法很多，相比于各种传统方法，本实验采取了基于免疫学原理的酶联免疫快速检测方法对不同储藏条件下花生中的黄曲霉素进行测定分析，用该方法可以准确、快速的检测出花生中黄曲霉素B1的含量，进而绘制固定储藏条件下花生中黄曲霉毒素含量的变化曲线，寻求该条件下毒素含量的变化规律，以用于花生储藏时间的控制，保证食用的安全性，经实验结果分析，初步预测在常温条件下花生可以贮存6-12个月，且可以安全食用。
关键词：黄曲霉素B1；酶联免疫分析法；花生。
Abstract：Aflatoxin is a kind of toxic carcinogenic compounds which easily cause contamination in grain foods,while as an important quality edible oil raw materials,peanuts extremely easily receive aflatoxin contamination in its storage period,being a serious threat to human health and bringing hidden trouble in food safety ,so seeking a rapid and accurate detection methods of qualitative and quantitative analysis is extremely important.In current ,many international recognition testing methods are widely used and compared with the traditional methods ,we adopt enzyme-linked immunosorbent assay fast detection method for aflatoxin in peanuts under different storage conditions,which is based on immunology principles, can accurately and rapidly detect the content of aflatoxin B1 in peanuts.Then draw the curves of changing content of aflatoxin in peanuts under each fixed storage condition and seek the change rules of toxins content to control the storage time of peanuts and ensure the edible safety.By analysising the experimental results,preliminary forecast that peanuts can store for 6-12 months and is safe to eat under normal temperature condition.
Keywords:aflatoxin B1;enzyme-linked immunosorbent assay;peanuts.
- 3 -
花生中黄曲霉素的分析【毕业作品】
