檢測由實驗污染生乳製成土耳其白乳酪及 Kashar 乳酪中黃麴毒素 M1 之含量   全文下載

Determination of Aflatoxin M1 Levels in Turkish White and Kashar Cheeses Made of Experimentally Contaminated Raw Milk

黃麴毒素m1（aFm1）是黃麴毒素B1的羥基化代謝物，可能在牛奶或乳製品（例如：乳酪）中被發現。本研究主要檢測由實驗污染生乳所製成土耳其白乳酪及新鮮Kashar乳酪中aFm1之含量，並觀察白乳酪熟成時aFm1之變化。aFm1添加至牛乳中，濃度分別為0.25、0.50及1.0 μg/l，並依流程製作乳酪，之後檢測乳清、沸水、乳酪及鹽水中aFm1之殘留量。aFm1之定量分析是採用EliSa套組進行。土耳其白乳酪及Kashar乳酪中aFm1之殘留量分別為42.87%及34.73%。白乳酪於0-90天熟成期間，aFm1之濃度平均變化量為9.8%。

Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 and may be found in milk and dairy products such as cheese. This study was aimed to determine the AFM1 levels in Turkish White and fresh Kashar Cheese which were produced with experimentally contaminated raw milk and to observe the change of AFM1 distribution in White cheese during ripening. For this purpose, AFM1 was added in concentrations of 0.25, 0.50 and 1.0 μg/L of milk and then, the cheeses were produced according to their technologies. Whey, boiling water, cheese and brine samples were examined for AFM1 residues. The quantitative analysis of AFM1 was performed by ELISA using the AFM1 test kit. The toxin remained as 42.87% and 34.73% in Turkish White and Kashar cheese samples, respectively. The change of AFM1 concentration during the White cheese ripening of 0-90 days was recorded as the average of 9.8%.