Department of Chemistry, Universidade Estadual de Maringá, Maringá, Paraná, Brazil.
Department of Clinical Analysis and Biomedicine, Universidade Estadual de Maringá, Maringá, Paraná, Brazil.
Food Chem. 2018 Feb 15;241:113-121. doi: 10.1016/j.foodchem.2017.08.065. Epub 2017 Aug 24.
Aspergillus flavus is a filamentous fungus found in nature and characterized by the production of bright and colourful colonies. It grows on different substrates, producing secondary metabolites and, if present in foodstuffs, can be a source of health problems for humans and animals, as well as causing economic losses. Traditional methods for fungal identification are based on morphological characteristics, requiring specialists and being very time-consuming. The development of analytical alternatives might have advantages such as greater efficiency, more reproducibility and be less time-consuming. Thus, a qualitative analytical method to detect Aspergillus flavus in food samples, based on the identification of fungal chemical markers by HPLC-MS, was developed. The method comprises methanol extraction followed by HPLC-MS analysis, and was able to identify 14 fungus secondary metabolites, namely aflatoxin B1, aflatoxin G1, aspergillic acid, aspyrone, betaine, chrysogine, deacetyl parasiticolide A, flufuran, gregatin B, hydroxysydonic acid, nicotinic acid, phomaligin A, spinulosin and terrein.
黄曲霉是一种存在于自然界中的丝状真菌，其特征是产生鲜艳多彩的菌落。它生长在不同的基质上，产生次级代谢产物，如果存在于食品中，可能会对人类和动物的健康造成问题，并导致经济损失。传统的真菌鉴定方法基于形态学特征，需要专业人员且非常耗时。分析替代方法的发展可能具有更高的效率、更好的重现性和更短的耗时等优势。因此，开发了一种基于 HPLC-MS 鉴定真菌化学标志物的定性分析方法，用于检测食品样品中的黄曲霉。该方法包括甲醇提取，然后进行 HPLC-MS 分析，能够鉴定出 14 种真菌次级代谢产物，分别为黄曲霉毒素 B1、黄曲霉毒素 G1、黄曲霉酸、asperpyrone、甜菜碱、麦角硫因、去乙酰寄生醇 A、flufuran、gregatin B、羟基雪胆酸、烟酸、phomaligin A、spinulosin 和 terrein。
