Department of Agricultural Sciences, University of Naples Federico II, Naples, Italy.
Centre for Food Innovation and Development in the Food Industry, University of Naples Federico II, Naples, Italy.
J Sci Food Agric. 2018 Aug;98(11):4003-4013. doi: 10.1002/jsfa.8933. Epub 2018 Mar 13.
Mycotoxins are secondary metabolites produced by moulds in food that are considered a substantial issue in the context of food safety, due to their acute and chronic toxic effects on animals and humans. Therefore, new accurate methods for their identification and quantification are constantly developed in order to increase the performance of extraction, improve the accuracy of identification and reduce the limit of detection. At the same time, several industrial practices have shown the ability to reduce the level of mycotoxin contamination in food. In particular, a decrease in the amount of mycotoxins could result from standard processes naturally used for food processing or by procedures strategically introduced during processing, with the specific aim of reducing the amount of mycotoxins. In this review, the current methods adopted for accurate analyses of mycotoxins in cereals (aflatoxins, ochratoxins, trichothecenes, fumonisins) are discussed. In addition, both conventional and innovative strategies adopted to obtain safer finished products from common cereals intended for human consumption will be explored and analysed. © 2018 Society of Chemical Industry.
真菌毒素是霉菌在食品中产生的次生代谢物，由于其对动物和人类具有急性和慢性毒性作用，因此被认为是食品安全方面的一个重大问题。因此，为了提高提取的性能、提高鉴定的准确性和降低检测限，人们不断开发新的准确鉴定和定量方法。同时，一些工业实践已经表明，能够降低食品中真菌毒素污染的水平。特别是，通过自然用于食品加工的标准工艺，或者通过在加工过程中策略性引入的程序，可以减少真菌毒素的含量，从而导致真菌毒素的数量减少。在这篇综述中，讨论了目前用于谷物中真菌毒素（黄曲霉毒素、赭曲霉毒素、单端孢霉烯族化合物、伏马菌素）准确分析的方法。此外，还探讨和分析了为获得更安全的人类消费用普通谷物成品而采用的常规和创新策略。© 2018 英国化学学会。
