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KMID : 0380619890210030419
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 3 p.419 ~ p.424
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Effects of Browning Products and Charcoal on the Degradation of Aflatoxin B1 in Korean Soy Sauce(Kanjang) and its Model System
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Abstract
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The effects of browning products (BP) from Kanjang (soy sauce) and charcoal on the degradation of aflatoxin Bl (AFBI) in Kanjang and its model system were studied. Approximately 60% of AFB1 was degraded in the presence of 0.05% BP at pH 7 of phosphate buffer after 2 days of incubation at 30 . The mutagenicity of the AFBI which reacted with the BP was decreased to about 50% and 70% in Salmonella typhimurium TA98 and TA100 strains, respectively (p$lt;0.05). when a few pieces of charcoal were added to home made Kanjang, AFB1 was quite stable for 5 days at 30℃, however, about 80% of AFBI was removed when the charcoal was either in distilled water or in 20% of NaCI solution after 2 days of incubation. Activated carbon instead of the charcoal removed AFBI completely in the all samples under the same conditions.
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KEYWORD
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