Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 9 Issue 1
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- Pages.73-80
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- 1977
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- 0367-6293(pISSN)
Detection of Aflatoxins in Some Korean Foodstuffs
몇가지 한국식품(韓國食品)중 Aflatoxin의 검출(檢出)
- Kim, Yong-Hwa (Environmental Chemistry Laboratory, Korea Atomic Research Institute) ;
- Hwangbo, Jeong-Sook (Environmental Chemistry Laboratory, Korea Atomic Research Institute) ;
- Lee, Su-Rae (Environmental Chemistry Laboratory, Korea Atomic Research Institute)
- Published : 1977.03.28
Abstract
In order to detect the occurrence of aflatoxins in some suspecious Korean foodstuffs, 54 samples of Meju (a naturally inoculated soybean substrate for soy sauce and paste fermentation), 125 samples of Doenjang (a Korean-style fermented soybean paste), both produced at household level, and 31 samples of peanut were collected from 8 major cities of South Korea and subjected to assay by the official method of AOAC. The results were as follows: 1) Frequencies for the occurrence of aflatoxins in Meju, Doenjang and peanut were 7.4%(4/54), 8.8%(11/125) and none (0/31), respectively, in which Meju and Doenjang samples from Daegu and Busan showed the high ratio of the presence. 2) A Doenjang sample from Busan was found to contain the highest content of aflatoxins, of which
전국 주요도시의 가정에서 메주 54점과 재래식 된장 125점, 시장에서 땅콩 31점을 수집하고 AOAC공정법(公定法)에 의하여 aflatoxin을 검색한 결과는 다음과 같다. 1) Aflatoxin의 출현빈도는 메주 7.4%(4/54), 된장 8.8%(11/125), 땅콩 불검출(0/31)로서 특히 대구, 부산지역의 메주와 된장에서 높은 빈도로 검출되었다. 2) Aflatoxin이 가장 많이 검출된 것은 부산에서의 된장시료로서
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