Natural occurrence of mycotoxins in different spices in Egypt
Natural occurrence of mycotoxins in different spices in Egypt
复制标题
埃及不同香料中霉菌毒素的自然存在
DOI：
--
复制
发表时间：
2008
期刊：
影响因子：
--
通讯作者：
M. Eman Mostafa
中科院分区：
文献类型：
--
作者：
I. El;S. El;M. Eman Mostafa
从埃及艾斯尤特省的不同地方采集了24种香料共120个不同样品，对真菌毒素的自然发生进行了检测。香料提取物的薄层色谱分析显示存在黄曲霉毒素茴香、黑胡椒、香菜、黑孜然、茴香、薄荷、香菜和马郁兰的16个样品中，杂色曲霉素（8-35微克/千克（10-23微克/千克）的10个样品中的红辣椒，香菜，孜然和马郁兰和桔霉素（8-12 μ g/kg），未检出赭曲霉毒素A和玉米赤霉烯酮。
A total of 120 different samples belonging to 24 kinds of spices collected from different places atAssiut Governorate (Egypt) were examined for the natural occurrence of mycotoxins. TLC analysis of spice extracts revealed the presence of aflatoxins (8–35 μg/kg) in 16 samples of anise, black pepper, caraway, black cumin, fennel, peppermint, coriander and marjoram, sterigmatocystin (10–23 μg/kg) in ten samples of red pepper, caraway, cumin and marjoram and citrinin (8–12 ⧎g/kg) in two samples of black cumin, while ochratoxin A and zearalenone could not be detected.