Heimbecher S K, Jorgensen K V, Price R L
University of Arizona, Department of Nutrition and Food Science, Tucson 85721.
J Assoc Off Anal Chem. 1988 Mar-Apr;71(2):285-7.
Spray-dried skim milk, naturally contaminated with aflatoxin M1, was added to either raw or pasteurized whole milk to a final concentration of 1.1 microgram aflatoxin M1/L milk. Formalin (37% w/w) was added to the milk solutions to final concentrations of 0, 0.025, 0.05, and 0.1% formaldehyde. Samples were stored in the dark at 21 degrees C in plastic and glass containers and were analyzed for aflatoxin M1 at 0, 1, 2, 3, and 4 weeks. This experiment was repeated using only raw milk and glass containers. Aflatoxin M1 analyses were done at 0, 1, and 2 weeks. Aflatoxin M1 losses increased over time and with increased formaldehyde concentration. With both experiments, aflatoxin M1, levels after 2 weeks were less than 0.05 micrograms/L in samples containing 0.1% formaldehyde.
将天然受到黄曲霉毒素M1污染的喷雾干燥脱脂奶粉添加到生全脂牛奶或巴氏杀菌全脂牛奶中，使牛奶中黄曲霉毒素M1的最终浓度达到1.1微克/升。向牛奶溶液中添加福尔马林（37% w/w），使甲醛的最终浓度分别为0、0.025%、0.05%和0.1%。样品置于塑料和玻璃容器中，在21摄氏度的黑暗环境中储存，并在0、1、2、3和4周时对黄曲霉毒素M1进行分析。仅使用生牛奶和玻璃容器重复该实验。在0、1和2周时进行黄曲霉毒素M1分析。黄曲霉毒素M1的损失随时间和甲醛浓度的增加而增加。在两个实验中，含有0.1%甲醛的样品在2周后的黄曲霉毒素M1水平均低于0.05微克/升。
