Farag R S, Rashed M M, Abo Hgger A A
Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt.
Int J Food Sci Nutr. 1996 May;47(3):197-208. doi: 10.3109/09637489609012581.
Microwaves were used in the present work in order to destroy pure aflatoxins (model system), and yellow corn and peanuts containing aflatoxins (food system). Pure aflatoxins (B1, B2, G1 and G2) were individually coated on a silica gel and exposed to microwaves at various power settings and periods. The same technique was adopted for peanuts and yellow corn deliberately infected by Aspergillus flavus. The aflatoxins were extracted, fractionated by thin-layer chromatographic technique and quantitatively determined by spectrodensitometry. In all cases, the content of different aflatoxins in the deliberately infected yellow corn was in the decreasing order B1 = G1 > B2 > G2. Infected peanuts were characterized by the highest B1 level, being approximately 3, 2, and 4.4 times as great as that in B2, G1 and G2, respectively. The rate of aflatoxin destruction of model and food systems increased with the increase of microwave oven power setting (low, moderate and high) and exposure time to microwaves.
在本研究中，使用微波来破坏纯黄曲霉毒素（模型系统）以及含有黄曲霉毒素的黄玉米和花生（食品系统）。将纯黄曲霉毒素（B1、B2、G1和G2）分别涂覆在硅胶上，并在不同功率设置和时间段下暴露于微波中。对故意被黄曲霉感染的花生和黄玉米采用相同的技术。提取黄曲霉毒素，通过薄层色谱技术进行分离，并通过光密度测定法定量测定。在所有情况下，故意感染的黄玉米中不同黄曲霉毒素的含量顺序为B1 = G1 > B2 > G2。受感染花生的特征是B1含量最高，分别约为B2、G1和G2含量的3倍、2倍和4.4倍。模型系统和食品系统中黄曲霉毒素的破坏率随着微波炉功率设置（低、中、高）以及微波暴露时间的增加而增加。
