In order to eliminate aflatoxin in foodstuffs, the effects of the treatment by various pH conditions, acid and alkali, and salt on each temperature and time were studied in this experiment and the results were as follows:
1) In the low pH, aflatoxins were much more destroyed than high pH. The destruction of aflatoxins was signficantly increased by heat in the same pH levels.
2) BY the treatment of 1.5 and 10% of sodium hydroxide and ammonia, aflatoxins were completely eliminated, but 40∼80% of aflatoxins were eliminated by the treatment of 1.5 and 10% of acetic acid, hydrochloric acid and sulfuric acid.
3) By the treatment of aflatoxin in bile acid and artificial gastric juice, aflatoxins were completly eliminated and 75% respectively.
4) By the boiling (100℃) for 30 minutes in salt solution, 39∼55% io of aflatoxins was eliminated and no variation was observed as the concentration.
|