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使用分子研究评估某些香料中的真菌物种,并使用染色体分析检测其真菌毒素

Sakar Kamal Hama Saleh¹, Khulod Ibraheem Hassan¹, Pari Hama Sharef Mahmud¹

¹Department of Food Science and Quality Control, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimaniyah, Kurdistan Region, Iraq.

Biomedical chromatography : BMC

|May 16, 2024

概括

常见的伊拉克香料经常被Aspergillus等有毒真菌污染. 这项研究检测出香料中的高真菌毒性和真菌毒素,包括毒素和毒素,需要进行质量控制.

科学领域:

食品安全和真菌学
微生物学和分析化学

背景情况:

香料是伊拉克美食的组成部分,但由于潜在的真菌和真菌毒素污染,它们会给健康带来风险.
毒性真菌,如阿斯伯吉勒斯物种,可以在香料上繁殖,产生有害的真菌毒素.

研究的目的:

为了调查常用伊拉克香料中的真菌污染.
使用聚合酶链反应 (PCR) 评估孤立真菌的毒性.
使用高性能液态染色学 (HPLC) 来量化菌毒素水平 (亚毒素, ochratoxins).

主要方法:

从35个香料样本 (黑胡,红胡,,,生,生) 中进行真菌分离和鉴定.
通过PCR对Aspergillus flavus和Aspergillus niger的毒性评估.
使用HPLC和快速,轻松,廉价,有效,坚固和安全 (QuECHERS) 方法进行菌毒素分析.

主要成果:

单独发现的最常见的真菌是Aspergillus物种,其次是Penicillium和Fusarium.
通过PCR检测证实了Aspergillus flavus菌株的高毒性,检测到了特定的基因标记物.
黑胡呈现出最高的亚弗拉托克辛水平 (5.913微克/千克),而红呈现出最高的奥拉托克辛水平 (6.9055微克/千克).

结论:

香料对菌毒性真菌生长非常敏感.
定期监测和严格的质量控制对于减轻食用香料中的真菌毒素风险至关重要.

关键词:

分析技术分析技术常见的香料常见的香料菌是一种真菌.分子研究研究分子研究.菌类毒素 (mycotoxin) 是一种有毒的物质.

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