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常用食用油中的多种真菌毒素:潜在的健康风险的发生和评估

Jian Zhou¹, Shan-Shan Yao¹, Jian-Mei Wang¹

¹Key Laboratory of Health Risk Appraisal for Trace Toxic Chemicals of Zhejiang Province, Ningbo Municipal Center for Disease Control and Prevention, Ningbo, Zhejiang 315010, China; Ningbo Key Laboratory of Poison Research and Control, Ningbo Municipal Center for Disease Control and Prevention, Ningbo 315010, China.

|June 18, 2023

概括

食用油经常含有多种真菌毒素,花生和芝麻油的污染程度最高. 虽然大多数饮食风险是可以接受的,但这些油中的 aflatoxins 引起了致癌的担忧.

科学领域:

食品化学食品化学
分析化学分析化学
毒理学毒理学毒理学

背景情况:

菌毒素是由真菌产生的有毒的二次代谢物,可以污染食品.
食用油是人类饮食的重要组成部分,可以成为菌根毒素暴露的途径.
对各种食用油中真菌毒素污染的全面监测对于食品安全至关重要.

研究的目的:

在416个食用油样本中确定51种真菌毒素的污染水平.
确定不同类型的油中占主导地位的真菌毒素及其同时出现的模式.
评估与食用油中的真菌毒素污染相关的饮食暴露风险.

主要方法:

超高性能液态染色学与双重质谱学 (UPLC-MS/MS) 结合使用,用于同时检测51种真菌毒素.
总共分析了416个食用油样本,包括花生油,芝麻油,驼油和向日油.
进行了统计分析,以确定污染的流行率,并发症和饮食暴露风险.

主要成果:

在分析的食用油中检测到51种真菌毒素中的24种.
几乎一半的样本 (46.9%) 与6到9种不同的真菌毒素同时受到污染.
花生和芝麻油的污染量最高 (10.7-11.7菌毒素/样本),而驼花和向日种子油的污染量最低 (1.8-2.7菌毒素/样本).
四种恩尼亚,替代单甲基乙烯 (AME) 和泽拉伦是最频繁检测到的真菌毒素组合.
在花生和芝麻油中饮食中暴露于亚毒素,特别是亚毒素B1,超过了可接受的致癌风险水平 (暴露幅度<10000).

结论:

食用油,特别是花生和芝麻品种,容易受到广泛的真菌毒素污染.
多种真菌毒素的同时出现需要考虑累积的饮食暴露风险.
特定的真菌毒素,如某些油中的黄毒素,对健康构成重大风险,需要监管部门的注意和缓解策略.

关键词:

化学测量技术的使用方法通过饮食暴露的风险风险.分布的特点分布的特点可食用油的食用油.标识识别识别识别菌类毒素 (Mycotoxins) 是一种毒素.

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