基于 HPLC 方法评估不同类型咖啡中的真菌污染和赭曲霉毒素 A 检测。
Evaluation of fungal contamination and ochratoxin A detection in different types of coffee by HPLC-based method.
机构信息
Department of Parasitology and Mycology, Basic Sciences in Infectious Diseases Research Center, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
Department of Parasitology and Mycology, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
出版信息
J Clin Lab Anal. 2021 Nov;35(11):e24001. doi: 10.1002/jcla.24001. Epub 2021 Sep 15.
BACKGROUND
Mycotoxins are secondary fungal metabolites that are produced by some toxigenic fungi on foodstuffs which are poisoning and potentiate for human's health hazards. In coffee samples, ochratoxin A and fungal contamination were examined.
METHODS
Immunoaffinity columns were used for treating of all 50 samples from four types of coffee, after that high-performance liquid chromatography was used for determining the amount of ochratoxin. For the identification of fungi, all coffee samples were cultured in appropriated media.
RESULTS
The results showed that all samples were contaminated by ochratoxin A but only up to 50% of them had toxins higher than acceptable level as detected in black beans (47%), green beans (33.3%), torch (33.3%), and espresso (25%). Black coffee had a higher mean concentration of ochratoxin A than green coffee.
CONCLUSION
Predominant fungi isolated from coffee samples were Aspergillus species. Finally, careful monitoring of mycotoxins in coffee samples is essential to improve the quality of this favorable beverage in future.
背景
真菌毒素是某些产毒真菌在食物上产生的次级真菌代谢物，会对人类健康造成危害和毒害。本研究检测了咖啡样品中的赭曲霉毒素 A 和真菌污染情况。
方法
使用免疫亲和柱处理来自四种类型咖啡的 50 个样本，然后使用高效液相色谱法测定赭曲霉毒素的含量。为了鉴定真菌，对所有咖啡样品进行了适当培养基的培养。
结果
结果表明，所有样本均受到赭曲霉毒素 A 的污染，但只有 50%的样本毒素含量高于黑咖啡豆（47%）、绿咖啡豆（33.3%）、火炬豆（33.3%）和意式浓缩咖啡（25%）中的可接受水平。黑咖啡中赭曲霉毒素 A 的平均浓度高于绿咖啡。
结论
从咖啡样品中分离出的主要真菌是曲霉属。最后，必须对咖啡样品中的真菌毒素进行严格监测，以提高这种受欢迎饮料的质量。
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