Thermal stability of aflatoxin B1 and ochratoxin A

被引：104

作者：

Raters M. ^{[1
]}

Matissek R. ^{[1
]}

机构：

[1] Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, 51063 Cologne

来源：

Mycotoxin Research | 2008年 / 24卷 / 3期

关键词：

Aflatoxin B[!sub]1[!/sub; Model matrix systems; Ochratoxin A; Thermal stability;

D O I：

10.1007/BF03032339

中图分类号：

学科分类号：

摘要：

Within this research project, the LCI (Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie e. V.) conducted systematic studies to determine the thermal stability of the mycotoxins ochratoxin A (OTA) and aflatoxin B1, as the available literature provides contradictory data. Firstly, the said mycotoxins in pure form were subjected to thermal treament. Secondly, tests were conducted to determine the influence of certain matrix substances, including carbohydrates and proteins, on the thermal decomposition behaviour of the mycotoxins. As a result it can be said that OTA seems to be stable up to 180 °C; however aflatoxin B 1 was almost completely degraded at heating temperatures of 160 °C and above. In several model assays it could further be shown that the degradation of mycotoxins is improved by the existence of certain matrix compounds. © 2008 Society of Mycotoxin Research and Springer.

引用

页码：130 / 134

页数：4

共 11 条

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