KINETIC-STUDY OF CYCLOPIAZONIC ACID DURING THE HEAT-PROCESSING OF MILK

Heat-stability of cyclopiazonic acid (CPA) incorporated in milk was as sessed under different conditions. The CPA residue in milk was analyse d by micellar capillary electrophoresis. Three batches of 1 mu g CPA/m l contaminated milk were heated at 60, 80 and 100 degrees C for 1560 m in to simulate heat processing employed in the dairy industry. Only 3- 9%, 14-18% and 25-30% of CPA were degraded, respectively, and degradat ion followed a pattern of a first-order reaction. Heating the milk for 2 h at 60, 80 and 100 degrees C decreased the CPA level by 9-17%, 20- 34% and 49-50%, respectively. Storage of the heated milk overnight at 4 degrees C induced a further reduction of CPA. Autoclaving the milk o r heating canned milk in a retort for 30 min at 120 degrees C led to a loss of 33-36% of CPA. Simulation of heat-treatments used by the dair y industry induced no significant degradation of CPA. The inability of the heat-treatment during milk processing to eliminate the mycotoxin emphasises the serious potentiality of CPA exposure for liquid milk co nsumers. (C) 1998 Published by Elsevier Science Ltd. All rights reserv ed