紫外线能量对牛奶中黄曲霉毒素M的降解作用。

Degradation of Aflatoxin M in Milk by Ultraviolet Energy.

作者信息

Yousef Ahmed E, Marth Elmer H

机构信息

Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, Madison, Wisconsin 53706.

出版信息

J Food Prot. 1985 Aug;48(8):697-698. doi: 10.4315/0362-028X-48.8.697.

DOI:10.4315/0362-028X-48.8.697

PMID:30939656

Abstract

Raw whole milk was artificially contaminated with 0.5 or 1 ppb aflatoxin M. Contaminated milk was exposed to UV-irradiation from different sources and under different experimental conditions. In all instances, exposure to UV-irradiation caused aflatoxin M in milk to degrade. The magnitude of degradation (3.6 to 100%) depended on time of exposure (2 to 60 min) of milk to UV-energy, volume of treated milk and design of the experiment. Presence of hydrogen peroxide (1%) in milk greatly enhanced degradation (100% in 10 min) of aflatoxin M by UV-irradiation.

摘要

生鲜全脂牛奶被人为污染，黄曲霉毒素M的含量达到0.5或1 ppb（十亿分之一）。将受污染的牛奶置于不同来源及不同实验条件下进行紫外线照射。在所有情况下，紫外线照射都会使牛奶中的黄曲霉毒素M降解。降解程度（3.6%至100%）取决于牛奶接受紫外线能量照射的时间（2至60分钟）、处理牛奶的量以及实验设计。牛奶中过氧化氢（1%）的存在极大地增强了紫外线照射对黄曲霉毒素M的降解作用（10分钟内降解100%）。