쌀과 옥수수를 온습도의 조절 없이 상온에서 90일간 장기 저장하며 aflatoxin 생성 정도를 측정해 본 결과 쌀과 옥수수에서 공통적으로 저장 30일 이후 각각 0.1, 0.3 ppb의 aflatoxin이 검출되었다. 그러나 저장 온도 및 습도가 상승할수록 aflatoxin 생성 정도는 비례적으로 급속한 증가추세를 나타내어 이들 시료에서 aflatoxin 생성 최적 온습도는 각각 25~3, 80% 내외인 것으로 밝혀졌으며, 동일한 조건하에서 상

While rice and corn were stored at room temperature for 90 days the degree of aflatoxin production was measured without humidity and temperature control. The amount of aflatoxin production of rice and corn after 30 days was 01.1 and 0.3 ppb, respectively. The degree of aflatoxin production increased rapidly with increasing storage temperature and humidity. The optimum conditions of aflatoxin production were 25 ∼30 and 80% humidity. The degree of aflatoxin production in corn was higher than in rice under the same conditions. Rice and corn were treated with 0∼0.05%(w/w) of methyl alcohol (MeOH) extract and polyphenol (PP) group materials individually respectively under the optimum conditions. As the result, the inhibition effect of aflatoxin production increased with increasing the amount of treatment. It appeared as follows: catechin (CT) < PP < flavonoid (FN).

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