alexa Development Of Analytical Method For Aflatoxins And Their Reduction In Soybean-based Model Systems
ISSN: 2327-5073

Clinical Microbiology: Open Access
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7th Euro Global Summit on Clinical Microbiology and Mycotoxins
February 27-28, 2017 Amsterdam, Netherlands

Kwang-Geun James Lee
Dongguk University, South Korea
Posters & Accepted Abstracts: Clin Microbiol
DOI: 10.4172/2327-5073.C1.028
Abstract
Statement of the Problem: The effects of chemical, physical and cooking treatments on the reduction of aflatoxin B1 (AFB1), B2, G1, and G2 in soybean matrix were investigated. Methodology & Theoretical Orientation: Two analytical HPLC-FLD methods, trifluoroacetic acid and Kobra cell derivatization methods were compared; latter was selected based on high linearity and sensitivity. To decrease the level of AFs during the soaking process, the contaminated soybeans were submerged in organic acid solutions. Results: The reduction rates of AFB1 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 AFB1 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°C for 90 min significantly decreased the level of AFB1 by 41.9% and 81.2%, respectively (p<0.05). The reduction rate of AFB1 after cooking was 97.9% for soybean milk and 33.6% for steamed soybeans. Conclusion & Significance: This research contains useful information about AF degradation in soybeans. As a future study, the reduction of AFs in various soybean-based food models such as soybean paste and soy sauce should be investigated.
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