造和造中的真菌毒素:每个样本都被真菌毒素污染了吗?
Marek Pernica1, Jan Martiník2,3, Rastislav Boško2
1Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic. pernica@beerresearch.cz.
Mycotoxin research
|December 31, 2024
概括
在大麦,麦芽和酒样本中检测到有害的真菌毒素 - - 菌毒素. 准确的测试和了解毒理极限对于食品安全和消费者保护至关重要.
科学领域:
- 食品科学与技术 食品科学与技术
- 分析化学 分析化学
- 毒理学 毒理学 毒理学
背景情况:
- 菌毒素,二次真菌代谢产物,对人类健康构成重大风险.
- 它们在食品工业中的存在,特别是酒生产中的存在,越来越令人担忧.
- 关键的有问题的真菌毒素包括青毒素 (AFB1),烟素 (FBs),泽拉伦 (ZEN),脱氧尼瓦伦 (DON),T-2毒素,HT-2毒素和 ochratoxin A.
研究的目的:
- 分析大麦,麦芽和酒中特定菌毒素的发生情况.
- 评估原材料和成品酒产品中的真菌毒素污染水平.
- 为强调准确的真菌毒素测定对食品安全的重要性.
主要方法:
- 在2020-2024年期间分析了775个大麦,751个麦芽和522个酒样本.
- 使用QuEChERS (快速,轻松,便宜,有效,坚固,安全) 样品准备.
- 采用免疫 afinity 列和超高性能液体色谱学,并配合双重质谱法 (UPLC-MS/MS) 进行检测.
主要成果:
- 在每公斤微克的大麦和麦芽样本中证实了积极的真菌毒素发现.
- 酒样本也显示出可检测的真菌毒素水平,报告为每升纳米克.
- 这些代表了残留度,强调了需要精确量化.
结论:
- 菌毒素存在于原材料和最终酒产品中,需要持续监测.
- 准确的定量确定真菌毒素对于风险评估至关重要.
- 遵守毒理价值和最高允许水平对于全球食品安全和消费者保护至关重要.
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