本研究探讨了电解水对黄曲霉毒素B1、B2、G1、G2 (AFB1、AFB2、AFG1、AFG2)及赭曲霉毒素(OTA) 5种真菌毒素标准品(50 μg/L)的消除效果，进一步分析比较电解3个浓度NaC1溶液(1.5、2.0、2.5 g/L) 得到的酸性电解水(AcEW-1、AcEW-2、AcEW-3)及碱性电解水(AlEW-1、AlEW-2、AlEW-3)，以及AcEW-3、AlEW-3与去离子水(TW))之间对人工污染鱼干(2±0.5 g、40 μg/kg)中5种真菌毒素的消除效果差异。碱性电解水能有效的消除5种真菌毒素标准品，消除率均在90%以上。AcEW-3对鱼干中5种真菌毒素消除效果优于AcEW-1及AcEW-2；3种AlEW对鱼干中5种真菌毒素的消除效果无显著性差异(p>0.05)。AcEW-3与AlEW-3对鱼干中4种黄曲霉毒素的消除效果显著(p<0.05)高于TW，但两者之间消除效果无显著性差异(p>0.05)，AlEW-3对鱼干OTA的消除效果均显著(p<0.05)高于AcEW-3及TW消除效果。因此，用碱性电解水浸泡鱼干，去除多余盐分同时，消除鱼干中可能存在的真菌毒素，减少由真菌毒素导致的食品安全问题。

The effects of electrolyzed water on the elimination of aflatoxin B1 (AFB1), aflatoxin B2 (AFB2), aflatoxin G1 (AFG1), aflatoxin G2 (AFG2) and ochratoxin A (OTA) standard solutions (50 μg/L) were explored in the present study. Acidic electrolyzed water solutions (AcEW-1, AcEW-2 and AcEW-3) and alkaline electrolyzed water solutions (AlEW-1, AlEW-2 and AlEW-3) were prepared via the electrolysis of sodium chloride solutions at concentrations of 1.5, 2.0, and 2.5 g/L, respectively, and their abilities to eliminate five mycotoxins from artificially contaminated semi-dried fish products (2 ± 0.5 g, 40 μg/kg) were compared. Additionally, this ability was also compared among AcEW-3, AlEW-3, and de-ionized water(DW). The results showed that alkaline electrolyzed water could effectively eliminate five mycotoxin standards with elimination rates of more than 90%. The elimination effect of AcEW-3 on the five mycotoxins was better than that of AcEW-1 and AcEW-2. There were no significant differences in the elimination effects of AlEW-1, AlEW-2, and AlEW-3 on the five mycotoxins (p > 0.05). The elimination effects of AcEW-3 and AlEW-3 on aflatoxin were significantly higher than that of DW (p < 0.05), but no significant differences were found (p > 0.05) between AcEW-3 and AlEW-3. The elimination effect of AlEW-3 on OTA was significantly higher than that of AcEW-3 and DW (p < 0.05). Therefore, alkaline electrolyzed water can be used to soak semi-dried fish products to remove the residual salts, eliminate potential mycotoxins, and reduce the occurrence of food safety issues caused by mycotoxins.

国家自然科学基金资助项目(31271870)；上海市科学技术委员会科技创新行动计划项目(14DZ1205100，14320502100，12391901300)；上海市科技兴农重点攻关项目(沪农科攻字2014 第3-5 号)