Carry-Over of Aflatoxins to Fig Molasses from Contaminated Dried Figs

被引：2
作者：
Bahar, Banu [1 ]
Altug, Tomris [2 ]
机构：
[1] TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey
[2] Ege Univ, Dept Food Engn, Izmir, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 02期
关键词：
Aflatoxins; Figs; Molasses; FLAVOBACTERIUM-AURANTIACUM; PISTACHIO NUTS; DEGRADATION; B-1; REMOVAL; HEAT; FEED; FOOD;
D O I：
10.1080/10942910701772063
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The carry-over of aflatoxins to fig molasses produced by using two different processing techniques from contaminated dried figs ( 1000 ppb of total aflatoxins) were examined by using a HPLC technique. The effects of extraction, bleaching and concentration steps on the reduction of aflatoxin levels were also investigated. The reductions in total aflatoxin levels in fig molasses produced by using the two techniques were detected to be 62 and 38%, respectively. Extraction, bleaching and concentration steps were observed to cause 22% reduction in total aflatoxin levels.
引用
收藏
页码：341 / 346
页数：6
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