摘要
建立了酱油和豆腐乳中呕吐毒素免疫学检测的前处理方法,并首次调查了市场上酱油、豆腐乳、豆腐和大豆中呕吐毒素的污染水平,分析并证实了豆腐乳中呕吐毒素的污染主要来自原料豆腐(源头仍是大豆)而不是生产加工过程,酱油中呕吐毒素污染主要来自原料大豆。因此对大豆加工食品中呕吐毒素的污染控制,重点应放在原料大豆。
A sample preparation method was established for immunological.detection of deoxynivalnol in soy sauce and fermented bean curd. At the same time, investigation on the level of pollution by deoxynivalnol in soy sauce, fermented bean curd, tofu, and soybean on the market has been taken. It proved that the pollution by deoxynivalnol in soy sauce was from the raw material, soybean, while the pollution by deoxynivalnol in fermented bean curd was from the raw material, tofu （the original is still the soy bean） instead of processing. The control of deoxynivalnol in soybean derived foods shall be focused on its material, soybean.
出处
《检验检疫科学》
2008年第4期51-54,共4页
Inspection and Quarantine Science
基金
国家质量监督检验总局资助项目(2005QK42)
关键词
呕吐毒素
酱油
豆腐乳
豆腐
大豆
Deoxynivalnol （DON）
Soy sauce
Fermented bean curd
Tofu
Soybean
