[俄罗斯食用香料中的霉菌毒素]。

Q2 Medicine
Voprosy pitaniia Pub Date : 2023-01-01 Epub Date: 2023-03-01 DOI:10.33029/0042-8833-2023-92-2-26-34
Z A Chalyy, M G Kiseleva, I B Sedova, V A Tutelyan
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引用次数: 0

摘要

香料和草药自古以来就被用作增香剂、着色剂、防腐剂和传统药物。与许多其他植物产品一样,它们也会受到污染物的影响,其中之一就是真菌毒素,即真菌的次级代谢产物。这种污染可能发生在收获、加工和储存、分销、零售和消费者使用过程中。虽然霉菌毒素的使用量和消费量很小,但却被添加到各种产品中,尤其是即食产品。因此,对其霉菌毒素污染的评估非常重要。这项研究的目的是调查香料和草药受曲霉属、青霉属、镰刀菌属和交替孢霉属真菌的霉菌毒素污染的情况,并评估每个人在食用这些食品时摄入霉菌毒素的情况。材料和方法采用超高效液相色谱-串联质谱检测法(UHPLC-MS/MS)测定了 155 个香料和草药样本中的霉菌毒素浓度。霉菌毒素包括脱氧雪腐镰刀菌烯醇、黄曲霉毒素、赭曲霉毒素 A、玉米赤霉烯酮、T-2 毒素、伏马菌素、立体异麦角菌素、HT-2 毒素、二乙酰氧基藨草酚、烯萘菌素、贝维菌素、新橙皮烯醇、枸橼酸苷、霉酚酸、枸橼酸苷、担子菌毒素、天南星烯、交替二醇及其单甲醚。结果。在研究样品中发现的植物产品霉菌毒素中,有黄曲霉毒素(B1--19%的样品,从 0.4 到 48.2 微克/千克;B2--8%的样品,从<定量限(LOQ)到 3.2 微克/千克,G1 - 2%,0.75-21 微克/千克,G2 - 5%,0.5- 12.5 微克/千克)、赭曲霉毒素 A(15% 样品,0.8-14 微克/千克)、伏马菌素 B1(8%,16.1-722.6 微克/千克)和伏马菌素 B2(14%,<定量限 - 79.6 微克/千克)。10% 的样本中发现了 T-2 毒素和脱氧雪腐镰刀菌烯醇(分别小于 LOQ - 6.5 μg/kg 和小于 LOQ - 65.5 μg/kg),4 个样本中发现了玉米赤霉烯酮(1.7-106.2 μg/kg),8 个样本中发现了 HT-2 毒素(5.4-19.8 μg/kg)。在香料和草药样本中研究较少的(新出现的)霉菌毒素中,发现了 tentoxin(36% 的样本,含量从 0.7 到 10.9 μg/kg 不等)、altenuene(8% 的样本,含量为 14.5-161.5 μg/kg)。10% 的样品受到了交替二醇及其甲基醚的污染(分别从低于 LOQ 到 12.8 和 < LOQ 到 55.7 μg/kg),4% 的样品受到了甾体胱氨酸的污染(0.4-7.8 μg/kg),5%-霉酚酸(13.1-297 μg/kg),2%的样本受到枸橼霉素和烯萘啶 B 的污染(< LOQ - 27.7 和 0.1-1 μg/kg),9 个样本(6%)检测到了贝维菌素(< LOQ - 1.7 μg/kg)。超过 60% 的样本受到一种以上霉菌毒素的污染。有 9 个样本的黄曲霉毒素 B1 含量超过了欧盟规定的最高允许含量(5 微克/千克)。结论据我们所知,本研究是俄罗斯联邦首次报告香料和草药受霉菌毒素污染的结果。研究发现,黄曲霉毒素、触变毒素、赭曲霉毒素 A 和伏马菌素 B2 的含量较高。在计算霉菌毒素的潜在摄入量时,发现黄曲霉毒素 B1 的摄入量可能很高,食用受污染的香料、草药和含有这些毒素的食品可能会对公众健康造成危害。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
[Mycotoxins in spices consumed in Russia].

Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives and traditional medicines. As many other plant products, they can be exposed to contaminants, ones of which are mycotoxins, secondary metabolites of fungi. Such contamination can occur during harvesting, processing and storage, distribution, retailing and consumer use. Although they are used and consumed in small quantities, but added to a wide variety of products, especially ready-to-eat products. So the assessment of their contamination with mycotoxins is very important. The aim of the study was to investigate the contamination of spices and herbs with mycotoxins of fungi of the genera Aspergillus, Penicillium, Fusarium and Alternaria, as well as to assess the mycotoxins intake per person when consuming these food groups. Material and methods. Concentration of mycotoxins in 155 samples of spices and herbs was determined by ultra high-performance liquid chromatography coupled to tandem mass-spectrometric detection (UHPLC-MS/MS). The list of mycotoxins included deoxynivalenol, aflatoxins, ochratoxin A, zearalenone, T-2 toxin, fumonisins, sterigmatocistin, HT-2 toxin, diacetoxyscirpenol, enniatins, beauvericin, neosolaniol, citreoviridin, mycophenolic acid, citrinin, tentoxin, altenuene, alternariol and its monomethyl ether. Results. Among the regulated in plant products mycotoxins in the studied samples there were found aflatoxins (B1 - in 19% of samples, from 0.4 to 48.2 μg/kg, B2 - 8%, from < limit of quantitation (LOQ) to 3.2 μg/kg, G1 - 2%, 0.75-21 μg/kg, G2 - 5%, 0.5- 12.5 μg/kg), ochratoxin A (15% samples, 0.8-14 μg/kg), fumonisin B1 (8%, 16.1-722.6 μg/kg), and fumonisin B2 (14%, < LOQ - 79.6 μg/kg). T-2 toxin and deoxynivalenol were found in 10% of samples (< LOQ - 6.5 μg/kg and < LOQ - 65.5 μg/kg respectively), zearalenone - in 4 samples (1.7-106.2 μg/kg), HT-2 toxin - in 8 samples (5.4-19.8 μg/kg). Among little-studied (emergent) mycotoxins in the spices and herbs samples there were found tentoxin (in 36% of samples, in an amount from 0.7 to 10.9 μg/kg), altenuene (in 8%, 14.5-161.5 μg/kg). 10% of the samples were contaminated with alternariol and its methyl ether (from less than LOQ to 12.8 and < LOQ to 55.7 μg/kg, respectively), 4% - with sterigmatocystin (0.4-7.8 μg/kg), 5% - mycophenolic acid (13.1-297 μg/kg), 2% of the samples were contaminated with citrinin and enniatin B (< LOQ - 27.7 and 0.1-1 μg/kg), in 9 samples (6%) beauvericin was detected (< LOQ - 1.7 μg/kg). Over 60% of samples were contaminated with more than one mycotoxin. The content of aflatoxin B1 exceeded the maximum permissible level set in the EU (5 μg/kg) in nine samples. Conclusion. To the best of our knowledge, the present study is the first in the Russian Federation to report results indicating to the contamination of spices and herbs with mycotoxins. High occurrence of aflatoxins, tentoxin, ochratoxin A and fumonisin B2 has been observed. In calculating the potential exposure of mycotoxins, the possibility of high levels of aflatoxin B1 intake have been shown to be possible, which could lead to a public health risk when consuming contaminated spices, herbs and foods containing them.

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Voprosy pitaniia
Voprosy pitaniia Medicine-Medicine (all)
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