意大利市场植物性饮料中受管制和新出现的真菌毒素

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-11-23 DOI:10.1016/j.foodcont.2024.111051

Raquel Torrijos , Octavian Augustin Mihalache , Chiara Dall’Asta

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引用次数: 0

摘要

本研究旨在优化盐析辅助液液萃取（SALLE）联合超高效液相色谱-质谱联用（UHPLC-MS/MS）同时测定植物性饮料中19种真菌毒素的方法。目标真菌毒素有黄曲霉毒素（AFB1、AFB2、AFG1、AFG2）、互花蒿醇（AOH）、互花蒿醇单甲基醚（AME）、tentoxin （TEN）、伏马毒素（FB1、FB2）、HT-2/T-2、赭曲霉毒素A （OTA）、玉米赤霉烯酮（ZEN）、脱氧雪腐镰刀菌醇（DON）、霉毒素（ENNB、ENNB1、ENNA、ENNA1）、beauvericin （BEA）。获得了满意的性能特征，回收率为>；精密度为70%，RSD <20%。所开发的方法应用于来自意大利的96个商业样本。所有分析的样品都含有至少一种真菌毒素，并且在所有植物性饮料中都证明了非管制真菌毒素的特殊发生率，主要是enniatins， BEA和Alternaria毒素。BEA的污染水平为0.02 μg L−1，DON的污染水平为4.61 μg L−1。总的来说，本研究有助于提供植物性饮料中真菌毒素发生的全面数据，这对进一步评估暴露和风险表征是必要的。

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Regulated and emerging mycotoxins occurrence in plant-based beverages from the Italian market

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Regulated and emerging mycotoxins occurrence in plant-based beverages from the Italian market

This study aimed to optimize a salting-out assisted liquid-liquid extraction (SALLE) procedure combined with ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS) for the simultaneous determination of 19 mycotoxins in plant-based beverages. The targeted mycotoxins were aflatoxins (AFB₁, AFB₂, AFG₁, AFG₂), alternariol (AOH), alternariol monomethyl ether (AME), tentoxin (TEN), fumonisins (FB₁ and FB₂), HT-2/T-2, ochratoxin A (OTA), zearalenone (ZEN), deoxynivalenol (DON), enniatins (ENNB, ENNB₁, ENNA, ENNA₁), and beauvericin (BEA). Satisfactory performance characteristics were obtained, with recoveries values > 70% and precision with RSD <20%. The methodology developed was applied to 96 commercial samples from Italy. All the samples analyzed contained at least one mycotoxin, and a particular incidence of non-regulated mycotoxins, mainly enniatins, BEA, and Alternaria toxins, was evidenced in all plant-based beverages. The contamination level ranged from 0.02 μg L⁻¹ for BEA to 4.61 μg L⁻¹ for DON. Overall, the present study contributes to providing comprehensive occurrence mycotoxin data in plant-based beverages, which is necessary for further evaluation of exposure and risk characterization.

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.