以大麻为基础的食品的质量和安全评估：对种子、面粉和油的洞察

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-09-18 DOI:10.1016/j.jfca.2025.108337

Matej Maly , Zuzana Binova , Frantisek Benes , Jana Hajslova

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引用次数: 0

摘要

对大麻衍生食品（包括油、种子和面粉）的需求正在增长，因为人们认为它们具有营养价值。然而，人们仍然担心（无意中）存在精神类植物大麻素，如Δ⁹-四氢大麻酚（Δ⁹-THC），即使是在由低thc品种制成的产品中。本研究对2022年至2024年间在欧洲市场购买的86种大麻食品进行了全面分析。采用UHPLC-HRMS/MS对47种植物大麻素和52种多酚进行了靶向分析，以评估有害和促进健康的化合物。植物大麻素，包括反式-Δ⁹-THC，顺式-Δ⁹-THC及其前体Δ⁹-THCA，经常被量化，特别是在大麻籽油中。在一些情况下，计算出的Δ⁹-四氢大麻酚摄入量超过了70 公斤的成年人在标准份量后的急性参考剂量（ARfD），引起了对消费者安全的担忧，特别是对于标有“不含四氢大麻酚”的产品。在2023年欧盟规定对这种精神药物的最高限制后收集的样本中，观察到向较低Δ 9 -THC的转变。除植物大麻素外，对所有产品类型中的多酚进行了定量分析，大麻籽粉显示出最大的多样性和最高的这些生物活性次生代谢物浓度。在大麻油中，大麻素A和B是大麻独有的亲脂性丙烯基类黄酮。这些发现突出了先进的分析方法对大麻基食品的表征和质量控制的价值。

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Quality and safety assessment of hemp-based food products: Insights into seeds, flours, and oils

The demand for hemp-derived food products, including oils, seeds, and flours, is growing because of their presumed nutritional benefits. However, concerns remain regarding the (unintentional) presence of psychotropic phytocannabinoids such as Δ⁹-tetrahydrocannabinol (Δ⁹-THC), even in products made from low-THC cultivars. This study presents a comprehensive analysis of 86 hemp food products purchased across the European market between 2022 and 2024. Using UHPLC-HRMS/MS, targeted analysis of 47 phytocannabinoids and 52 polyphenols was performed to assess both hazardous and health-promoting compounds. Phytocannabinoids, including trans-Δ⁹-THC, cis-Δ⁹-THC, and their precursor Δ⁹-THCA, were frequently quantified, especially in hemp seed oils. In several cases, calculated Δ⁹-THC intake exceeded the acute reference dose (ARfD) for a 70 kg adult after a standard serving, raising concerns about consumer safety, particularly for products labeled as 'THC-free'. A shift toward lower Δ⁹-THC was observed in samples collected after the 2023 EU regulation setting maximum limits for this psychotropic compound. In addition to phytocannabinoids, polyphenols were quantified in all product types, with hemp seed flours showing the greatest diversity and highest concentrations of these bioactive secondary metabolites. In hemp oils, cannflavins A and B, unique lipophilic prenylflavonoids of Cannabis sativa L., were dominant. These findings highlight the value of advanced analytical approaches for characterization and quality control of hemp based foods.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.