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.

中文翻译：

---

黄曲霉毒素 B1 和赭曲霉毒素 A 的热稳定性。

在该研究项目中，LCI（Lebensmittelchemisches Institut des Bundesverbandes der Deutschen Süßwarenindustrie e. V.）进行了系统研究，以确定赭曲霉毒素 A (OTA) 和黄曲霉毒素 B1 的热稳定性，因为现有文献提供了相互矛盾的数据。首先，对纯形式的所述霉菌毒素进行热处理。其次，进行了测试以确定某些基质物质，包括碳水化合物和蛋白质，对真菌毒素的热分解行为的影响。因此可以说OTA在180°C以下似乎是稳定的；然而，黄曲霉毒素 B1 在 160 °C 及以上的加热温度下几乎完全降解。