THE OCCURRENCE OF OCHRATOXIN-A IN COFFEE
THE OCCURRENCE OF OCHRATOXIN-A IN COFFEE
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DOI：
10.1016/0278-6915(94)00150-m
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发表时间：
1995-05-01
影响因子：
4.3
通讯作者：
SCHLATTER, C
中科院分区：
文献类型：
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作者：
STUDERROHR, I;DIETRICH, DR;SCHLATTER, C
赭曲霉毒素A（Ochratoxin A，OA）是一种具有肾毒性和致癌性的真菌毒素，主要由曲霉属和青霉属真菌产生。OA存在于食品中，主要存在于谷物中，但也存在于咖啡豆中。关于烘焙对烘焙咖啡豆中OA含量的影响以及向咖啡冲泡物中的转移，已经发表了不一致的结果。在本研究中，高效液相色谱法用于检测OA在绿色和烘焙咖啡豆以及在咖啡冲泡。对于烘焙咖啡豆和咖啡冲泡物中低OA水平的定性确认和定量，在HPLC分析之前应用通过免疫亲和柱的额外净化步骤。在绿色咖啡豆中，分析的25个商业样品中有13个检测到OA（检测限为0.5 μ g OA/kg）。烘烤（250 ℃，150秒）自然污染的绿色豆或接种赭曲霉的豆仅导致OA水平的小幅降低。还发现OA被洗脱到酿造物中。在40种由市售样品制备的咖啡冲泡物中，通过HPLC和/或额外的免疫亲和柱净化在0.4至7.8 μ g OA/kg当量研磨咖啡的范围内在18种冲泡物中检测到OA。因此，我们的初步结果表明，经常饮用咖啡可能会导致人类接触OA。
Ochratoxin A (OA) is a nephrotoxic and nephrocarcinogenic mycotoxin which is predominantly produced by the two ubiquitous fungal genera, Aspergillus and Penicillium. OA is found in foodstuffs, predominantly in cereals but also in coffee beans. Inconsistent results have been published regarding the influence of roasting on the OA content in roasted beans and the transfer into the coffee brew. In the present study an HPLC method was used for the detection of OA in green and roasted coffee beans as well as in the coffee brew. For qualitative confirmation and quantification of low OA levels in roasted coffee beans and coffee brew an additional clean-up step by immunoaffinity column was applied before HPLC analysis. In green coffee beans OA was detected in 13 out of 25 commercial samples analysed (detection limit, 0.5 mu g OA/kg). Roasting(250 degrees C, 150 sec) of naturally contaminated green beans or beans inoculated with A, ochraceus resulted only in a small reduction in the OA level. OA was also found to be eluted into the brew. Of 40 coffee brews prepared from commercially available samples OA was detected in 18 brews by HPLC and/or additional immunoaffinity column clean-up in the range of 0.4 to 7.8 mu g OA/kg equivalent ground coffee. Our preliminary results suggest, therefore, that regular coffee consumption may contribute to exposure of humans to OA.