使用过氧化氢以及过氧化氢加热处理降低牛奶中的黄曲霉毒素M1含量。
Reduction of aflatoxin M1 in milk using hydrogen peroxide and hydrogen peroxide plus heat treatment.
作者信息
Aman I
机构信息
Faculty of Veterinary Medicine, Cairo University, Egypt.
出版信息
Zentralbl Veterinarmed B. 1992 Nov;39(9):692-4. doi: 10.1111/j.1439-0450.1992.tb01223.x.
Use of hydrogen peroxide (H2O2) under various conditions of temperature and time to inactivate aflatoxin M1 in artificially contaminated raw milk was examined. The degree of inactivation was measured by Enzym Linked Immunosorbent Assay (ELISA). It appeared that there is no change in the content of aflatoxin M1 in milk contained H2O2 and examined after 24 hours without heat treatment and in contaminated milk without add of H2O2 and heat treated treatment at (63 degrees C for 30 min, 75 degrees C for 15 sec) but slight inactivation (4.3%) was obtained in milk boiled for 5 min without H2O2. Maximum inactivation (27.8%, 28.8% and 45.1%) were obtained using 1% H2O2 followed by heat treatment at 36 degrees C for 30 min, 75 degrees C for 15 sec and boiling for 5 min respectively.
研究了在不同温度和时间条件下使用过氧化氢（H₂O₂）灭活人工污染生牛奶中黄曲霉毒素M1的情况。通过酶联免疫吸附测定（ELISA）测量灭活程度。结果显示，未经热处理且含有H₂O₂的牛奶在24小时后检测，以及未添加H₂O₂且经热处理（63℃ 30分钟、75℃ 15秒）的污染牛奶中，黄曲霉毒素M1的含量没有变化，但未添加H₂O₂煮沸5分钟的牛奶中有轻微灭活（4.3%）。分别在36℃ 30分钟、75℃ 15秒和煮沸5分钟的热处理后，使用1% H₂O₂可获得最大灭活率（27.8%、28.8%和45.1%）。
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