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초록

The effects of chemical, physical, and cooking treatments on the reduction of aflatoxin B-1 (AFB(1)), B-2, G(1), and G(2) in soybean matrix were investigated. A HPLC-FLD with a Kobra cell system was used for the quantitative analysis of aflatoxins (AFs). To decrease the level of AFs during the soaking process, the contaminated soybeans were submerged in organic acid solutions. The reduction rates of AFB(1) in 1.0 N citric acid, lactic acid, succinic acid, and tartaric acid for 18 h were 94.1%, 92.7%, 62.0%, and 95.1%, respectively. In the case of pH and autoclave treatment, the level of AFB(1) was significantly decreased during autoclaving process at pH 7.4, 9.0, and 11.1, compared with the non-autoclaved samples (p < 0.05). In the case of physical treatment, the heating process at 100 and 150 degrees C for 90 min significantly decreased the level of AFB(1) by 41.9% and 81.2%, respectively (p < 0.05). The reduction rate of AFB(1) after cooking was 97.9% for soybean milk and 33.6% for steamed soybeans. (C) 2015 Elsevier Ltd. All rights reserved.

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