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Article Abstract
Coix seed is easy to be contaminated with aflatoxins. To find out its detoxification strategy and explore its storage environment affecting the contents of AFB, AFB, AFG, and AFG, 23 batches of coix seed samples were collected, in which nine batches of samples were selected to make mildewed by the method of artificial cultivation and natural mycotoxin production. These coix seed samples were further processed with plain-frying and bran-frying, respectively. Commercial coix seed samples had a high probability of containing AFTs with a detection rate of 87.0% and a rejection rate of 30.4%. The contents of AFTs in coix seed samples could be significantly decreased by both plain-frying and bran-frying processing. Compared with plain-frying, bran-frying processing can reduce the contents of AFTs in coix seed more effectively. Therefore, promoting the use of bran-frying processing will help reduce mycotoxin pollution in the food.
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