期刊
FOOD CONTROL
卷 29, 期 1, 页码 71-75出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2012.05.066
关键词
Deoxynivalenol; Soy sauce; Manufacturing process; Quality grade
资金
- National Science-Technology Supporting Project for 12th Five-Year Plan [2012BAK17B11]
- National High Technology Research and Development Program of China (863 Program) [SS2012AA022502]
- Key Technology R&D Program of Guangdong Province [2009Z52, 2011A020102001]
A total of 40 samples of domestic and imported soy sauces with the greatest diversity were investigated for the presence and contents of deoxynivalenol (DON) by using GC MS after pre-column derivatisation. Results showed that 97.5% of samples investigated were contaminated with DON, and there was a remarkable variation in the DON contents across soy sauce samples. The average incidence rate of DON in domestic soy sauces was 97.1% (range 4.5-1245.6 mu g/l average value 141.5 mu g/l), while for those imported from Japan was 100% (range 30.5-238.3 mu g/l, average value 113.7 mu g/l). Manufacturing process and quality grade were found to have significant influences on the levels of DON in soy sauces. Generally, domestic soy sauces produced with low salt solid state fermentation and with higher quality grade exhibited higher DON contents. The present results also indicated that the exposure to DON from the consumption of soy sauces is at a very low risk level. (C) 2012 Elsevier Ltd. All rights reserved.
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