Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Food Chem. 2013 Dec 15;141(4):4215-25. doi: 10.1016/j.foodchem.2013.05.030. Epub 2013 May 18.
Enniatins A, A1, B and B1 (ENs) are mycotoxins produced by Fusarium spp. and are normal contaminants of cereals and derivate products. In this study, the stability of ENs was evaluated during food processing by simulation of pasta cooking. Thermal treatments at different incubation times (5, 10 and 15 min) and different pH (4, 7 and 10) were applied in an aqueous system and pasta resembling system (PRS). The concentrations of the targeted mycotoxins were determined using liquid chromatography coupled to tandem mass spectrometry. High percentages of ENs reduction (81-100%) were evidenced in the PRS after the treatments at 5, 10 and 15 min of incubation. In contrast to the PRS, an important reduction of the ENs was obtained in the aqueous system after 15 min of incubation (82-100%). In general, no significant differences were observed between acid, neutral and basic solutions. Finally, several ENs degradation products were identified using the technique of liquid chromatography-triple quadrupole linear ion trap mass spectrometry.
恩镰菌素 A、A1、B 和 B1（ENs）是由镰刀菌属产生的真菌毒素，是谷物及其衍生产品的正常污染物。在这项研究中，通过模拟意大利面烹饪来评估食品加工过程中 ENs 的稳定性。在水相和类似面食的系统（PRS）中，在不同的孵育时间（5、10 和 15 分钟）和不同的 pH 值（4、7 和 10）下进行热处理。使用液相色谱-串联质谱法测定目标真菌毒素的浓度。在孵育 5、10 和 15 分钟后，PRs 中的 ENs 减少了 81-100%。与 PRS 相比，在孵育 15 分钟后，水相中 ENs 的减少量很大（82-100%）。一般来说，在酸性、中性和碱性溶液之间没有观察到显著差异。最后，使用液相色谱-三重四极杆线性离子阱质谱技术鉴定了几种 ENs 降解产物。
