{"title":"利用液相色谱-串联质谱法监测利雅得市场香料中的黄曲霉毒素 B1、G1、B2 和 G2。","authors":"Mohamed Khabbouchi, Nour Guesmi, Abdulhameed Bin Sultan, Abdulaziz Alkhuzayyim, Gharib Abdelhalim Abdo, Adel Alhotan, Walid Aljarbou","doi":"10.1155/2024/8560378","DOIUrl":null,"url":null,"abstract":"<p><p>A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B<sub>1</sub> (AFB<sub>1</sub>), B<sub>2</sub> (AFB<sub>2</sub>), G<sub>1</sub> (AFG<sub>1</sub>), and G<sub>2</sub> (AFG<sub>2</sub>) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 <i>μ</i>g/kg) was detected in the bay leaf sample, while the highest value for AFB<sub>2</sub> (3.461 <i>μ</i>g/kg) was found in red chili powder. The values of AFG<sub>1</sub> and AFG<sub>2</sub> did not exceed 2.59 <i>μ</i>g/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB<sub>1</sub> was found in 21 samples of six types of spices, while AFG<sub>2</sub> was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 <i>μ</i>g/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB<sub>1</sub>, AFB<sub>2</sub>, AFG<sub>1</sub>, and AFG<sub>2</sub> levels in the Kingdom of Saudi Arabia spices.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8560378"},"PeriodicalIF":2.7000,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250701/pdf/","citationCount":"0","resultStr":"{\"title\":\"Monitoring of Aflatoxins B<sub>1</sub>, G<sub>1</sub>, B<sub>2</sub>, and G<sub>2</sub> in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.\",\"authors\":\"Mohamed Khabbouchi, Nour Guesmi, Abdulhameed Bin Sultan, Abdulaziz Alkhuzayyim, Gharib Abdelhalim Abdo, Adel Alhotan, Walid Aljarbou\",\"doi\":\"10.1155/2024/8560378\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B<sub>1</sub> (AFB<sub>1</sub>), B<sub>2</sub> (AFB<sub>2</sub>), G<sub>1</sub> (AFG<sub>1</sub>), and G<sub>2</sub> (AFG<sub>2</sub>) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 <i>μ</i>g/kg) was detected in the bay leaf sample, while the highest value for AFB<sub>2</sub> (3.461 <i>μ</i>g/kg) was found in red chili powder. The values of AFG<sub>1</sub> and AFG<sub>2</sub> did not exceed 2.59 <i>μ</i>g/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB<sub>1</sub> was found in 21 samples of six types of spices, while AFG<sub>2</sub> was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 <i>μ</i>g/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB<sub>1</sub>, AFB<sub>2</sub>, AFG<sub>1</sub>, and AFG<sub>2</sub> levels in the Kingdom of Saudi Arabia spices.</p>\",\"PeriodicalId\":14125,\"journal\":{\"name\":\"International Journal of Food Science\",\"volume\":\"2024 \",\"pages\":\"8560378\"},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2024-07-08\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11250701/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1155/2024/8560378\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/1/1 0:00:00\",\"PubModel\":\"eCollection\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1155/2024/8560378","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/1/1 0:00:00","PubModel":"eCollection","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Monitoring of Aflatoxins B1, G1, B2, and G2 in Spices from Riyadh Markets by Liquid Chromatography Coupled to Tandem Mass Spectrometry.
A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile-formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB2 (3.461 μg/kg) was found in red chili powder. The values of AFG1 and AFG2 did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB1 was found in 21 samples of six types of spices, while AFG2 was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB1, AFB2, AFG1, and AFG2 levels in the Kingdom of Saudi Arabia spices.
期刊介绍：
International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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