Yoshinari Tomoya, Takeuchi Hiroshi, Kosugi Masaki, Taniguchi Masaru, Waki Masumi, Hashiguchi Shigeki, Fujiyoshi Tomoharu, Shichinohe Yaeko, Nakajima Masahiro, Ohnishi Takahiro, Hara-Kudo Yukiko, Sugita-Konishi Yoshiko
Department of Microbiology, National Institute of Health Sciences , Kanagawa , Japan.
Department of Hygiene Research, Mie Prefecture Health and Environment Research Institute , Japan.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2019 Sep;36(9):1404-1410. doi: 10.1080/19440049.2019.1628359. Epub 2019 Jun 26.
A survey of the contamination of foods by sterigmatocystin (STC) was performed by an analytical method based on LC-MS/MS. STC was extracted from samples with acetonitrile/water (85/15, v/v) and then purified with immunoaffinity columns. The method was validated by a small-scale inter-laboratory study using spiked wheat samples. Mean recoveries of STC were 100.3% and 92.5% from two samples spiked at 0.5 and 5.0 µg/kg, respectively. A total of 583 samples were analysed between 2016 and 2018, and STC was detected in 19.9% of all samples at >0.05 μg/kg (limit of quantification). The foods that were contaminated by STC were wheat flour, Job's tears products, rye flour, rice, buckwheat flour, white sorghum, barley products, azuki bean and corn flour. STC was not found in beer or wine. The occurrence of STC in domestic wheat flour (44.4%), Job's tears products (41.7%) and rye flour (29.9%) accounted for the three highest values. The highest mean concentrations were obtained for Job's tears products (0.3 μg/kg) and rye flour (0.3 μg/kg). The maximum contamination level was present in a sample of rye flour (7.1 μg/kg). Although the contamination levels were low, these results indicate that STC frequently contaminates Japanese retail foods. A continuous survey is required to assess exposure to STC in Japan.
采用基于液相色谱 - 串联质谱法（LC-MS/MS）的分析方法，对食品中杂色曲霉素（STC）的污染情况进行了调查。用乙腈/水（85/15，v/v）从样品中提取STC，然后用免疫亲和柱进行纯化。该方法通过对添加了STC的小麦样品进行小规模实验室间研究来验证。在添加量为0.5和5.0 μg/kg的两个样品中，STC的平均回收率分别为100.3%和92.5%。2016年至2018年期间共分析了583个样品，在所有样品中有19.9%检测到STC含量>0.05 μg/kg（定量限）。被STC污染的食品有小麦粉、薏仁制品、黑麦粉、大米、荞麦粉、白高粱、大麦制品、红豆和玉米粉。在啤酒或葡萄酒中未发现STC。国产小麦粉（44.4%）、薏仁制品（41.7%）和黑麦粉（29.9%）中STC的检出率位居前三。薏仁制品（0.3 μg/kg）和黑麦粉（0.3 μg/kg）的平均浓度最高。黑麦粉样品中的最大污染水平为7.1 μg/kg。尽管污染水平较低，但这些结果表明STC经常污染日本零售食品。需要持续进行调查以评估日本人对STC的暴露情况。
