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KMID : 0380619690010010078
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Korean Journal of Food Science and Technology
1969 Volume.1 No. 1 p.78 ~ p.84
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Studies on Toxic Metabolites Occurring in Foods(Ⅰ)
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Lee Sang-Kyu
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Abstract
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An attempt has been made to investigate the possible occurrence of aflatoxins, a group of micotoxin which are toxic metabolites produced by Aspergillus flavus, and aflatoxin like substances in fungal fermented soybean products such as meju and soybean paste.
Chloroform extracts from 15 samples which has been defated with petroleum ether are subjected to separations with thin-layer chromatography on silica gel washed with methanol prior to film coating, improves the chromatographic separation and ultraviolet absorption spectral identification.
In addition to fluorescencing spot having an Rf value which is same as aflatoxin B₁, many of the Huorescencing spots have been occurred in every sample examined.
Each fluorescencing spot is scratched and the ethanol extracts are subjected to further separation with thin-layer chromatography.
Each fluorescence substance is eluted with ultra violet transparent absolute ethanol and the ultraviolet absorption spectra are checked.
None of the absorption curve of eluates shsow accordance with the curve of aflatoxin. 2, 4-Dinitrophenyl hydrazine reagent, Tollen´s reagent and ninhydrin reagent are applied on the chromatogram- The data show that aflatoxin is not present in any of the fungal preparations examined.
But ultra violet absorption spectra data and reactions show that every spots from the samples are almost different from each other inspite of same Rf values. This implies that variety of degradation products or fungal metabolites may be involved in fermentation process.
The toxicity and physiological activity of many fluorescence substances isolated from the fungal preparations examined are opened to further investigation.
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