Doyle M P, Applebaum R S, Brackett R E, Marth E H
Food Research Institute and Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin 53706.
J Food Prot. 1982 Aug;45(10):964-971. doi: 10.4315/0362-028X-45.10.964.
Aflatoxin is partially or completely degraded by irradiation, heat, or treatment with strong acids or bases, oxidizing agents or bisulfite. Hydrogen peroxide plus riboflavin denature aflatoxin in milk. Mycelia of Aspergillus parasiticus can degrade aflatoxin, possibly via fungal peroxidase. Such degradation is affected by strain of A. parasiticus , amount of mycelium, temperature, pH and concentration of aflatoxin. Adsorbants, including bentonite and activated charcoal, can physically remove aflatoxin and patulin from liquid foods. Patulin is stable at low pH values but not in the presence of large amounts of vitamin C or bisulfite. Patulin can be degraded by actively fermenting yeasts and rubratoxin can be degraded by the mycelium of Penicillium rubrum .
黄曲霉毒素可通过辐照、加热或用强酸、强碱、氧化剂或亚硫酸氢盐处理而部分或完全降解。过氧化氢加核黄素可使牛奶中的黄曲霉毒素变性。寄生曲霉的菌丝体可降解黄曲霉毒素，可能是通过真菌过氧化物酶。这种降解受寄生曲霉的菌株、菌丝体量、温度、pH值和黄曲霉毒素浓度的影响。包括膨润土和活性炭在内的吸附剂可从液态食品中物理去除黄曲霉毒素和展青霉素。展青霉素在低pH值下稳定，但在大量维生素C或亚硫酸氢盐存在时不稳定。展青霉素可被活性发酵酵母降解，而红青霉素毒素可被红青霉的菌丝体降解。
