Oruc H H, Cibik R, Yilmaz E, Kalkanli O
Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Uludag University, Bursa, Turkey.
Food Addit Contam. 2006 Feb;23(2):190-5. doi: 10.1080/02652030500389048.
The distribution of aflatoxin M(1) (AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2-4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.
研究了黄曲霉毒素M1（AFM1）在按照传统工艺生产的土耳其白腌奶酪的凝乳、乳清、奶酪和泡菜样品之间的分布情况，并研究了其在成熟期间的稳定性。在三次奶酪制作试验中，使用人工污染了AFM1的原料奶，污染水平分别为50、250和750 ng/l，然后让奶酪成熟三个月。在免疫亲和柱净化后，通过带有荧光检测的液相色谱法定期进行AFM1测定。在奶酪的脱水收缩过程中，凝乳中残留的AFM1浓度相对较高，每次试验中该水平比牛奶中的水平分别高3.6、3.8和4.0倍。在成熟结束时，第一次、第二次和第三次加标的奶酪/乳清+盐水样品中AFM1的分布分别为0.9、1.0和1.3，这表明近一半的AFM1残留在奶酪中。已发现最初加标的AFM1中只有2-4%转移到了盐溶液中。在成熟期间，AFM1水平保持恒定，这表明AFM1在制造和成熟过程中相当稳定。
