Ali Norhayati, Hashim Noor Hasani, Shuib Nor Shifa
a Faculty of Technical and Vocational Education , Sultan Idris Education University , Tanjong Malim , Perak , Malaysia.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(4):518-32. doi: 10.1080/19440049.2015.1011712. Epub 2015 Mar 2.
The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.
采用免疫亲和柱和配备荧光检测器的高效液相色谱法（HPLC-FD），对马来西亚槟城市场上销售的加工香料中的黄曲霉毒素（B1、B2、G1和G2）和赭曲霉毒素A（OTA）进行了分析。所分析的加工粉状香料包括干辣椒、小茴香、孜然、姜黄、黑胡椒和白胡椒、罂粟籽、香菜、“咖喱粉”以及用于鱼肉、肉类和鸡肉咖喱的混合香料。开展了两项不同的研究。每种黄曲霉毒素（AF）的检测限（LOD）为0.01 ng g⁻¹，OTA的检测限为0.10 ng g⁻¹（信噪比=3:1）。在第一项研究中，对34种市售加工香料进行分析，总AF的平均含量、范围和阳性样品发生率分别为1.61 ng g⁻¹、0.01 - 9.34 ng g⁻¹和85%，AFB1的平均含量、范围和阳性样品发生率分别为1.38 ng g⁻¹、0.01 - 7.68 ng g⁻¹和85%。OTA的平均含量、范围和阳性样品发生率分别为2.21 ng g⁻¹、0.14 - 20.40 ng g⁻¹和79%。在25个（74%）样品中发现了AF和OTA的天然共存情况。在第二项对24种市售加工香料的研究中，总AF的平均含量、范围和阳性样品发生率分别为8.38 ng g⁻¹、0.32 - 31.17 ng g⁻¹和88%，AFB1的平均含量、范围和阳性样品发生率分别为7.31 ng g⁻¹、0.32 - 28.43 ng g⁻¹和83%。总AF的15个阳性样品和OTA的2个阳性样品超过了马来西亚5 ng g⁻¹的允许限量。由于香料是亚洲国家流行菜肴中的常见成分，消费者因频繁且长期食用，香料中两种霉菌毒素的污染可能代表了另一种暴露途径。
