Traceability Unit, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy.
Centre for Agriculture, Food and Environment (C3A), University of Trento and Fondazione Edmund Mach Via E. Mach 1, 38098 San Michele all'Adige, TN, Italy.
Toxins (Basel). 2023 Feb 14;15(2):155. doi: 10.3390/toxins15020155.
Gluten-free cereal products have grown in popularity in recent years as they are perceived as "healthier" alternatives and can be safely consumed by celiac patients, and people with gluten intolerance or wheat allergies. Molds that produce mycotoxins contaminate cereal crops, posing a threat to global food security. Maximum levels have been set for certain mycotoxins in cereal flours; however, little is known about the levels of emerging mycotoxins in these flours. The aim of this study was to develop an efficient, sensitive, and selective method for the detection of four emerging (beauvericin and enniatins A1, B, and B1) and three regulated (aflatoxin B1, zearalenone, and deoxynivalenol) mycotoxins in gluten-free flours. Ultrasound-assisted matrix solid-phase dispersion was used in the extraction of these mycotoxins from flour samples. The validated method was utilized for the LC-MS/MS analysis of conventional and organic wholegrain oat and rice flours. Six of the seven target mycotoxins were detected in these samples. Multi-mycotoxin contamination was found in all flour types, particularly in conventional wholegrain oat flour. Despite the low detection frequency in rice flour, one sample was found to contain zearalenone at a concentration of 83.2 μg/kg, which was higher than the level set by the European Commission for cereal flours. The emerging mycotoxins had the highest detection frequencies; enniatin B was present in 53% of the samples at a maximum concentration of 56 μg/kg, followed by enniatin B1 and beauvericin, which were detected in 46% of the samples, and at levels reaching 21 μg/kg and 10 μg/kg, respectively. These results highlight the need to improve the current knowledge and regulations on the presence of mycotoxins, particularly emerging ones, in gluten-free flours and cereal-based products.
近年来，无麸质谷物产品越来越受欢迎，因为它们被认为是“更健康”的替代品，并且可以安全地被乳糜泻患者、不耐受麸质或对小麦过敏的人群食用。产生霉菌毒素的霉菌会污染谷物作物，对全球粮食安全构成威胁。谷物面粉中某些霉菌毒素的最高限量已经设定；然而，对于这些面粉中新兴霉菌毒素的水平知之甚少。本研究旨在开发一种高效、灵敏、选择性的方法，用于检测四种新兴（伏马菌素和恩镰孢菌素 A1、B 和 B1）和三种受监管（黄曲霉毒素 B1、玉米赤霉烯酮和脱氧雪腐镰刀菌烯醇）霉菌毒素在无麸质面粉中的含量。超声辅助基质固相分散法用于从面粉样品中提取这些霉菌毒素。经验证的方法用于 LC-MS/MS 分析常规和有机全谷物燕麦和大米面粉。在这些样品中检测到了七种目标霉菌毒素中的六种。在所有面粉类型中都发现了多霉菌毒素污染，特别是在常规全谷物燕麦面粉中。尽管在大米面粉中的检测频率较低，但有一个样品中玉米赤霉烯酮的浓度为 83.2μg/kg，高于欧盟委员会对谷物面粉的设定水平。新兴霉菌毒素的检测频率最高；恩镰孢菌素 B 在 53%的样品中以最高浓度 56μg/kg存在，其次是恩镰孢菌素 B1 和伏马菌素，在 46%的样品中检测到，浓度分别达到 21μg/kg 和 10μg/kg。这些结果强调了需要提高对无麸质面粉和谷物基产品中霉菌毒素（特别是新兴霉菌毒素）存在的现有知识和法规的认识。
