College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China.
Food Chem. 2019 Mar 1;275:763-769. doi: 10.1016/j.foodchem.2018.09.127. Epub 2018 Sep 21.
Multiple mycotoxins can contaminate foods simultaneously leading to increased risks for human health. To assess exposure and health risks of 9 mycotoxins, we employed a multiple immunoaffinity column - high performance liquid chromatography method to determine their concentrations of 35 whole wheat flour and 50 refined wheat flour samples from China. The recoveries of the validated method were 75.78-118.24%, and the limits of detection and quantification were 1.5-20 and 5.0-60 µg kg, respectively. Multiple mycotoxins were detected in 37.1% of whole wheat flour and 8% of refined wheat flour. In the worst-case scenario, the hazard index was 222.69% for male and 253.97% for female with a cumulative exposure to Fusarium mycotoxins through consuming whole wheat flour, and deoxynivalenol was the main mycotoxin detected. In conclusion, whole wheat flour should be regarded with more health concern because of cumulative effects of co-occurred mycotoxins.
多种霉菌毒素可能同时污染食物，从而增加人类健康风险。为了评估 9 种霉菌毒素的暴露和健康风险，我们采用多免疫亲和柱-高效液相色谱法，测定了中国 35 份全麦粉和 50 份精麦粉样品中这 9 种霉菌毒素的浓度。该方法的回收率为 75.78-118.24%，检出限和定量限分别为 1.5-20 和 5.0-60μg/kg。在 37.1%的全麦粉和 8%的精麦粉中检测到了多种霉菌毒素。在最坏的情况下，男性通过食用全麦粉摄入镰刀菌霉菌毒素的危害指数为 222.69%，女性为 253.97%，这是累积暴露的结果。脱氧雪腐镰刀菌烯醇是主要检测到的霉菌毒素。总之，由于共存霉菌毒素的累积效应，应该更加关注全麦粉的健康问题。
