Effects of Browning Products and Charcoal on the Degradation of Aflatoxin B, in Korean Soy Sauce (Kanjang) and its Model System

간장 및 모델시스템에서 간장 갈색물질과 숯이 Aflatoxin $B_1$의 파괴에 미치는 영향

  • Park, Kun-Young (Department of Food Science and Nutrition, Pusan National University) ;
  • Lee, Eun-Suk (Department of Food Science and Nutrition, Pusan National University) ;
  • Moon, Suk-Hee (Department of Food Science and Nutrition, Pusan National University) ;
  • Cheigh, Hong-Sik (Department of Food Science and Nutrition, Pusan National University)
  • 박건영 (부산대학교 식품영양학과) ;
  • 이은숙 (부산대학교 식품영양학과) ;
  • 문숙희 (부산대학교 식품영양학과) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1989.06.01

Abstract

The effects of browning Products (BP) from Kanjang(soy sauce) and charcoal on the degradation of aflatoxin $B_1(AFB_1)$ in Kanjang and its model system were studied. Approximately 60% of $AFB_1$ was degraded in the presence of 0.05% BP at pH 7 of phosphate buffer after 2 days of incubation at $30^{\circ}C$. The mutagenicity of the $AFB_1$ which reacted with the BP was decreased to about 50% and 70% in Salmonella typhimurium TA98 and TA100 strains, respectively (p<0.05). When a few pieces of charcoal were added to home made Kanjang, $AFB_1$ was quite stable for 5days at $30^{\circ}C$, however, about 80% of $AFB_1$ was removed when the charcoal was either in distilled water or in 20% of NaCl solution after 2 days of incubation. Activated carbon instead of the charcoal removed $AFB_1$ completely in the all samples under the same conditions.

Keywords

Kanjang(soy sauce);aflatoxin $B_1$ degradation;browning products;charcoal