process for lowering the levels of aflatoxins in agricultural product

摘要

1418265 Aflatoxin in oil seeds ETABS V Q PETERSEN & CIE 12 Feb 1974 [13 Feb 1973 31 Jan 1974] 06416/74 Heading A2Q The aflatoxin content of agricultural produce containing less than 10% of fat, e.g. peanut oil cake meal, is reduced by (a) preparing a mixture comprising the agricultural produce in crushed form, 10-40%, based on the weight of the agricultural produce, of water, sufficient alkaline earth oxide or hydroxide to raise the pH to 8 or more and sufficient volatile amine to raise the pH to 9.5 or more, (b) maintaining the mixture at a temperature below 150‹C for sufficient time to reduce the aflatoxin content of the agricultural produce to less than 100 ppb and (c) reducing the water content of the detoxified produce. The alkaline earth compound may be calcium oxide or slaked lime. The amine may be methylamine, dimethylamine, trimethylamine or ethylamine. The detoxification may be at room or elevated temperature, and atmospheric or superatmospheric pressure. The mixture is generally detoxified in a screw extruder, then extruded as pellets which are broken up and air dried. The product may be neutralized with phosphoric acid.