Heat and pH alter the concentration of deoxynivalenol in an aqueous environment

被引：43

作者：

Wolf, CE ^{[1
]}

Bullerman, LB ^{[1
]}

机构：

[1] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

来源：

JOURNAL OF FOOD PROTECTION | 1998年 / 61卷 / 03期

关键词：

D O I：

10.4315/0362-028X-61.3.365

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effects of heat (100, 120, and 170 degrees C) and pH (4.0, 7.0, and 10.0) on the stability of deoxynivalenol (DON) were measured in an aqueous buffer solution for different periods of time (15, 30, and 60 min). At pH 4.0 DON appeared to be very stable showing no destruction at 100 or 120 degrees C and only partial destruction at 170 degrees C after 60 min. At pH 7.0 DON was still stable but showed more destruction at 170 degrees C after 15 min. At pH 10.0 DON was partially destroyed at 100 degrees C after 60 min and was totally destroyed at 120 degrees C after 30 min and at 170 degrees C after 15 min.

引用

页码：365 / 367

页数：3

共 13 条

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