Tolosa J, Font G, Mañes J, Ferrer E
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Avenue Vicent Andrés Estellés s/n, 46100, Burjassot, Spain.
Food Chem Toxicol. 2017 Mar;101:67-74. doi: 10.1016/j.fct.2016.12.039. Epub 2016 Dec 31.
Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry. In this study, the stability of ENs was evaluated during food processing by the application of different cooking methods (broiling, boiling, microwaving and baking treatments). All treated samples showed a reduction in mycotoxin levels with different percentages depending on the type of EN and the fish species. Thus, the reduction obtained ranged from 30 to 100%. The thermal treatments have shown to be a good strategy to mitigate ENs content in edible fish tissues. On the other hand, some ENs degradation products originated during the application of thermal treatments were identified.
新兴霉菌毒素，如恩镰孢菌素和白僵菌素，是植物基质中的常见污染物，但最近，动物源食品中也有霉菌毒素存在的报道，因为它们可能存在于食用受污染饲料的动物的可食用组织中。本次调查分析的水产养殖中的海鲈、海鲷、大西洋鲑鱼和虹鳟鱼显示受到新兴镰刀菌霉菌毒素恩镰孢菌素（ENs）的污染。用乙腈从生鱼和熟鱼中提取ENs，并通过液相色谱-质谱联用进行分析。在本研究中，通过应用不同的烹饪方法（烤、煮、微波和烘焙处理）评估了食品加工过程中ENs的稳定性。所有处理过的样品中霉菌毒素水平都有不同程度的降低，降低幅度取决于EN的类型和鱼类品种。因此，降低幅度在30%至100%之间。热处理已被证明是减轻可食用鱼组织中ENs含量的良好策略。另一方面，鉴定出了热处理过程中产生的一些ENs降解产物。
