Juan C, Berrada H, Mañes J, Oueslati S
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot-Valencia, Spain.
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Burjassot-Valencia, Spain.
Food Chem Toxicol. 2017 May;103:148-156. doi: 10.1016/j.fct.2017.02.037. Epub 2017 Feb 27.
A study on raw barley and derived products (barley soup and beers) was carried out to determine the natural presence of twenty-four mycotoxins by both liquid chromatography and gas chromatography coupled to tandem mass spectrometry (MS/MS). The developed multi-mycotoxin procedure was based on both SLE and QuEChERS extraction steps. 66% of analyzed samples presented mycotoxin contamination and only one sample, which was soup of barley (6 ng/g), exceeded the maximum level (ML) established by EU for OTA (5 ng/g). Raw barley was the most contaminated matrix (62%), which concentrations ranged from 1.70 to 287.13 ng/g) and type of detected mycotoxins (DON, 15AcDON, NEO, NIV, HT2, FB1, OTA, ENA, ENA1, ENB and ENB1). DON was the most detected mycotoxin with an incidence of 56%, 29% and 23% in beer, soup of barley and barley, respectively. However, the highest levels detected were for ENA, in raw barley with 287 ng/g. In beer and soup of barley samples, the mycotoxins with highest level were 15AcDON (15.6 ng/g) and ENB1 (55.1 ng/g), respectively. Furthermore, 80% of positive soup of barley samples showed co-occurrence. No toxicological concern was associated to mycotoxins exposure for consumers.
开展了一项关于生大麦及其衍生产品（大麦汤和啤酒）的研究，通过液相色谱法和气相色谱 - 串联质谱法（MS/MS）测定24种霉菌毒素的天然存在情况。所开发的多霉菌毒素检测方法基于固相萃取（SLE）和快速、简便、廉价、有效、耐用、安全（QuEChERS）提取步骤。66%的分析样品存在霉菌毒素污染，只有一个大麦汤样品（6纳克/克）超过了欧盟规定的赭曲霉毒素A（OTA）最大限量（ML）（5纳克/克）。生大麦是污染最严重的基质（62%），其浓度范围为1.70至287.13纳克/克），检测到的霉菌毒素类型有脱氧雪腐镰刀菌烯醇（DON）、15 - 乙酰脱氧雪腐镰刀菌烯醇（15AcDON）、新茄病镰刀菌烯醇（NEO）、雪腐镰刀菌烯醇（NIV）、HT - 2毒素、伏马毒素B1（FB1）、OTA、恩镰孢菌素A（ENA）、恩镰孢菌素A1（ENA1）、恩镰孢菌素B（ENB）和恩镰孢菌素B1（ENB1）。DON是检测到的最常见霉菌毒素, 在啤酒、大麦汤和大麦中的检出率分别为56%、29%和23%。然而，检测到的最高含量是生大麦中的ENA，为287纳克/克。在啤酒和大麦汤样品中，含量最高的霉菌毒素分别是15AcDON（15.6纳克/克）和ENB1（55.1纳克/克）。此外，80%的阳性大麦汤样品显示存在共污染情况。消费者接触霉菌毒素不存在毒理学方面的担忧。
