一项关于生咖啡豆和烘焙咖啡豆中赭曲霉毒素A污染情况的研究。

A study of the contamination by ochratoxin A of green and roasted coffee beans.

作者信息

Micco C, Grossi M, Miraglia M, Brera C

机构信息

Laboratorio Alimenti, Istituto Superiore di Sanità, Rome, Italy.

出版信息

Food Addit Contam. 1989 Jul-Sep;6(3):333-9. doi: 10.1080/02652038909373788.

DOI:10.1080/02652038909373788

PMID:2721782

Abstract

A study was performed to evaluate the contamination by ochratoxin A in coffee beans. Twenty-nine samples of green coffee were collected from large lots of material by representative sampling. The analyses of green coffee samples showed a significantly high contamination percentage (58%) ranging from 0.2 to 15 micrograms/kg. Naturally and artificially contaminated samples were roasted at different operation times (5-6 min) to verify the percentage of destruction of the mycotoxin. The percentage ranged from 48% to 87% and from 90% to 100% in artificially and naturally contaminated samples respectively. The beverages prepared from artificially contaminated coffee using the most common types of coffee makers showed no residues of ochratoxin A.

摘要

进行了一项研究以评估咖啡豆中赭曲霉毒素A的污染情况。通过代表性采样从大量原料中收集了29个生咖啡豆样本。生咖啡豆样本分析显示，污染百分比显著较高（58%），范围为0.2至15微克/千克。对天然和人工污染的样本在不同操作时间（5 - 6分钟）进行烘焙，以验证霉菌毒素的破坏百分比。人工和天然污染样本中的破坏百分比分别为48%至87%和90%至100%。使用最常见类型的咖啡机由人工污染咖啡制备的饮品未显示出赭曲霉毒素A的残留。