意大利和突尼斯的香料和烹饪香草中的霉菌毒素。
Mycotoxins in spices and culinary herbs from Italy and Tunisia.
机构信息
BioMorf Department, University of Messina, Messina, Italy.
Ufficio di Trasferimento Tecnologico, Unità Speciale Ricerca Scientifica ed Internazionalizzazione, University of Messina, Messina, Italy.
出版信息
Nat Prod Res. 2020 Jan;34(1):167-171. doi: 10.1080/14786419.2019.1598995. Epub 2019 Apr 8.
Spices and aromatic herbs can be contaminated with mycotoxins, since of their preharvest, postharvest, and storage conditions. In this study, 112 samples of different spices and aromatic herbs were evaluated for their mycotoxins content by HPLC-MS/MS in order to highlight their possible risk linked with human use. The results showed that mycotoxins were occasionally detected only in samples of coriander, laurel, mint, rosemary, and verbena. In both geographical origins a different contamination was detected. Among the investigated mycotoxins, AFB2, AFG1, AFG2, T2 and HT2 were detected, whereas none of the samples contained AFB1 and FB1. The co-occurrence of two toxins were observed for some samples of rosemary and verbena. This study indicates that it is essential minimize the toxins in agriculture, industry, and food-product manufacturing for the consumer health protection.
香料和香草可能会受到霉菌毒素的污染，因为它们存在于收获前、收获后和储存过程中。在这项研究中，通过 HPLC-MS/MS 对 112 种不同的香料和香草样品进行了霉菌毒素含量评估，以突出它们与人用相关的潜在风险。结果表明，霉菌毒素仅偶尔在芫荽、月桂叶、薄荷、迷迭香和马鞭草的样品中被检出。在不同的产地都检测到了不同的污染。在所调查的霉菌毒素中，检测到了 AFB2、AFG1、AFG2、T2 和 HT2，而没有一个样品含有 AFB1 和 FB1。一些迷迭香和马鞭草的样品中观察到两种毒素同时存在。本研究表明，为了保护消费者健康，必须在农业、工业和食品生产中最大限度地减少毒素。
Zotero 插件