出版社：Japan Science and Technology Information Aggregator, Electronic
摘要：The effects of brewing on the levels of Methamidophos, Acetamiprid, and Aflatoxin B1 in sake samples were investigated. In the fermentation process, the concentration of the pesticides and Aflatoxin B1 decreased with time when we added these substances at 10 or 20 ppb. These values differed depending on the kind of pesticide. When we compared the residual rate in the liquid and the solid part at 20 days after a 3 rd adding, a greater amount of Metamidophos remained in the liquid part. In the case of Aflatoxin B1, the solid part contained more. On the other hand, Acetamiprid remained at the same rate in both the liquid and solid part. Activated carbon (100 mg/L or 300 mg/L) absorbed more than 50% Acetamiprid and Aflatoxin B1 for 30 minutes. Methamidophos, however, was not influenced by the activated carbon process. Ninety percent or more of the pesticides and Aflatoxin B1 remained after heating (75°C). In other words, the pesticides and Aflatoxin B1 could not be effectively degraded or eliminated in the heating processes. The storing time did not influence the concentration of Methamidophos and Acetamiprid. After 5 months, Aflatoxin B1 in the solid part was degraded, but it did not show a significant difference.
