title: Thermal stability of aflatoxin B1 and ochratoxin A.
abstract: Within this research project, the LCI (Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie e. V.) conducted systematic studies to determine the thermal stability of the mycotoxins ochratoxin A (OTA) and aflatoxin B1, as the available literature provides contradictory data. Firstly, the said mycotoxins in pure form were subjected to thermal treament. Secondly, tests were conducted to determine the influence of certain matrix substances, including carbohydrates and proteins, on the thermal decomposition behaviour of the mycotoxins. As a result it can be said that OTA seems to be stable up to 180 °C; however aflatoxin B1 was almost completely degraded at heating temperatures of 160 °C and above. In several model assays it could further be shown that the degradation of mycotoxins is improved by the existence of certain matrix compounds.
authors.affiliation: Food Chemistry Institute (LCI) of the Association of the German Confectionery Industry, Adamsstrasse 52-54, 51063, Cologne, Germany, marion.raters@lci-koeln.de.
authors.forename: M
authors.initials: M
authors.lastname: Raters
authors.forename: R
authors.initials: R
authors.lastname: Matissek