伊朗不同地区药草和香料中黄曲霉毒素污染的患病率。
Prevalence of Aflatoxin Contamination in Herbs and Spices in Different Regions of Iran.
作者信息
Khazaeli Payam, Mehrabani Mitra, Heidari Mahmoud Reza, Asadikaram Gholamreza, Lari Najafi Moslem
机构信息
Pharmaceutics Research Center, Institute of Neuropharmacology, Kerman University of Medical Sciences, Kerman, Iran.
Dept. of Pharmaceutics, Faculty of Pharmacy, Kerman University of Medical Sciences, Kerman, Iran.
出版信息
Iran J Public Health. 2017 Nov;46(11):1540-1545.
BACKGROUND
Mycotoxins are natural toxins, produced by several fungal species and are associated with morbidity or even mortality in animals, plants, and humans. In this study, 120 samples of herbs and spices in both bulk and packaged forms were prepared in order to measure aflatoxin level in different regions of Iran.
METHODS
The aflatoxin was extracted during Mar to May 2015, using 80% methanol and then purified via immunoaffinity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluorescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively.
RESULTS
The highest prevalence of aflatoxin contamination in food products was attributed to aflatoxin B1 (30.8%). In addition, the highest prevalence of aflatoxin contamination was reported in red pepper (100%). Examination of effective factors indicated the substantial impact of moisture on aflatoxin level (=0.046).
CONCLUSION
Even at low levels of aflatoxin, contamination could be a serious threat, given the prevalent use of spices (either raw or not) as ingredients in food preparation. Therefore, regular monitoring of spices, especially chili pepper, is highly recommended.
背景
霉菌毒素是由多种真菌产生的天然毒素，与动物、植物和人类的发病甚至死亡有关。在本研究中，制备了120份散装和包装形式的药草和香料样品，以测定伊朗不同地区的黄曲霉毒素水平。
方法
2015年3月至5月期间，用80%甲醇提取黄曲霉毒素，然后通过免疫亲和柱进行纯化。使用配备荧光检测系统的高效液相色谱仪进行测量，激发波长和发射波长分别为365nm和435nm。
结果
食品中黄曲霉毒素污染的最高发生率归因于黄曲霉毒素B1（30.8%）。此外，红辣椒中黄曲霉毒素污染的发生率最高（100%）。对影响因素的检查表明，水分对黄曲霉毒素水平有显著影响（P=0.046）。
结论
鉴于香料（无论生熟）在食品制备中作为原料的普遍使用，即使黄曲霉毒素含量较低，污染也可能构成严重威胁。因此，强烈建议定期监测香料，尤其是辣椒。
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