- 한국발효식품중(韓國醱酵食品中) Aflatoxin의 함유(含有)에 관(關)한 연구(硏究)
- ㆍ 저자명
- 정용,권숙표,Chung. Yong,Sook-Pyo. Sook-Pyo
- ㆍ 간행물명
- 예방의학회지
- ㆍ 권/호정보
- 1969년|2권 1호|pp.1-4 (4 pages)
- ㆍ 발행정보
- 대한예방의학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
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35 samples of Korean fermented foodstuffs were tested to isolate and to identify for aflatoxins. Aflatoxin $G_1$ was detected in samples of soybean and Kanjang (Soybean sauce), and aflatoxins $G_1$ & $G_2$ in Meju (fermented soybean mass) and Dwenjang (fermented soybean paste). In the culture media of Aspergillus flavus aflatoxins $B_1,;B_2,;G_1;and;G_2$ were also isolated and identified. Aflatoxins were confirmed by the thin layer chromatography with methanol : chroroform (5:95v/v) developer and the ultra violet absorption spectrum.