Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Studies on Mycotoxin Produced by Aspergillus versicolor

Aspergillus versicolor가 생성(生成)하는 Mycotoxin에 관(關)한 연구(硏究)

  • Kim, Do-Young (Dept. of Food Nutrition, Chung Cheong College) ;
  • Kim, Kyo-Chang (Dept. of Food Science and Technology, Chungbuk National University)
  • 김도영 (충청실업전문대학 식품영양과) ;
  • 김교창 (충북대학교 식품가공학과)
  • Published : 1987.11.30

Abstract

The results in vestigated produced fluorescence compounds and mycotoxins, studied stability and toxicity of these compounds which were isolated from varicous moistured rice culture extacts inoculated Aspergillus versicolor IFO 30338, 10 kinds of fluorescence compounds were isolated. Sterigmatocystin was produced $38{\mu}g/kg$ in 16%, $329{\mu}g/kg$ in 25% and $380{\mu}g/kg$ in 35% moistured rice 20 days culture respectively. Aflatoxin $B_1$ was produced $3{\mu}g/kg$ in 25% and $12.6{\mu}g/kg$ in 35% moistured rice 20 days culture. In embryo test of isolated fraction 2, 4 and 6 by T.L.C., $LD_{50}$ of fraction 2 was $40{\mu}g/egg$ and fraction 4,6 was $60{\mu}g/egg$, and these compounds were mostly decomposed and fraction 4 and 6 were partly changed into fraction 2 below pH 2 and above pH 10. fraction 2,4 and 6 were all stable when treated 60 min, at $100^{\circ}C$, but were decomposed $60{\sim}65%$ when treated 60 min at $150^{\circ}C$, $95{\sim}100%$ when treated 10 min at $200^{\circ}C$.

Keywords

File

Download PDF