Aflatoxin and ochratoxin A contamination of retail foods and intake of these mycotoxins in Japan
Aflatoxin and ochratoxin A contamination of retail foods and intake of these mycotoxins in Japan
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DOI：
10.1080/02652030802226187
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发表时间：
2008-01-01
影响因子：
2.9
通讯作者：
Sugita-Konishi, Y.
中科院分区：
文献类型：
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作者：
Kumagai, S.;Nakajima, M.;Sugita-Konishi, Y.
2004-05年期间，对日本各种零售食品中黄曲霉毒素B-1（AF B（1））、B-2（AF B（2））、G（1）（AFG（1））、G（2）（AFG（2））、赭曲霉毒素A（OTA）和伏马菌素B-1（FB 1）、B-2（FB 2）和B-3（FB 3）污染情况进行了调查。通过高效液相色谱（HPLC）、液相色谱/质谱（LC/MS）或高效薄层色谱（HPTLC）分析真菌毒素。21份花生酱样品中有10份检测到黄曲霉毒素，44份苦巧克力样品中有22份检测到黄曲霉毒素;黄曲霉毒素B1的最高水平为2.59 μ g/kg。在玉米制品（n = 55）、玉米（n = 110）、花生（n = 120）、荞麦粉（n = 23）、荞麦挂面（n = 59）、大米（n = 83）或芝麻油（n = 20）中未观察到黄曲霉毒素污染。在192份燕麦、小麦粉、黑麦、荞麦粉、生咖啡、烘焙咖啡、葡萄干、啤酒、葡萄酒和苦巧克力样品中，有120份检出OTA，但在大米和玉米制品中未检出。阳性样本中的OTA水平低于13 μ g kg（-1）。使用苦巧克力中霉菌毒素污染的数据和日本食用含可可食品的数据，估计了通过食用含可可食品摄入的AF和OTA。
A survey was undertaken of aflatoxin B-1 (AFB(1)), B-2 (AFB(2)), G(1) (AFG(1)), G(2) (AFG(2)), ochratoxin A (OTA), and fumonisin B-1 (FB1), B-2 (FB2) and B-3 (FB3) contamination of various retail foods in Japan during 2004-05. The mycotoxins were analysed by high-performance liquid chromatography (HPLC), liquid chromatography/mass spectrometry (LC/MS) or high-performance thin-layer chromatography (HPTLC). Aflatoxins (AFs) were detected in ten of 21 peanut butter and in 22 of 44 bitter chocolate samples; the highest level of AFB1, 2.59 mu g kg(-1), was found in peanut butter. Aflatoxin contamination was not observed in corn products (n = 55), corn (n = 110), peanuts (n = 120), buckwheat flour (n = 23), dried buckwheat noodles (n = 59), rice (n = 83) or sesame oil (n = 20). OTA was detected in 120 out of 192 samples of oatmeal, wheat flour, rye, buckwheat flour, raw coffee, roasted coffee, raisin, beer, wine and bitter chocolate, but not in rice or corn products. OTA levels in the positive samples were below 13 mu g kg(-1). AFs and OTA intakes through the consumption of foods containing cacao were estimated using the data for mycotoxin contamination in bitter chocolate and those for the consumption of foods containing cacao in Japan.