Choi Eunji, Chun Hyang Sook, Auh Joong-Hyuck, Ahn Sangdoo, Kim Byung Hee
Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, South Korea.
Department of Food Science & Technology, Chung-Ang University, Anseong 17546, South Korea.
Food Chem. 2024 Sep 15;452:139566. doi: 10.1016/j.foodchem.2024.139566. Epub 2024 May 6.
Red pepper powder (RPP) made from ground dried red pepper (Capsicum annuum L.) is prone to adulteration with fungal-spoiled RPP to gain unfair profits in Korea. This study aimed to investigate the effects of fungal infection on the ergosterol and phytosterol content of RPP and evaluate the potential of the sterol content as a marker for identifying fungal-spoiled RPP. Ergosterol was detected only in fungal-spoiled RPP and not in unspoiled RPP [<LOD (2.3 mg/kg)], making it a reliable marker for fungal spoilage. The ergosterol content [<LOQ (7.07 mg/kg)-87.4 mg/kg] in commercial RPP samples suggested contamination levels of 0.2-28.9 w/w% by fungal-spoiled RPP, depending on the fungal species. Despite elevated levels of campesterol, stigmasterol, and β-sitosterol and high stigmasterol-to-β-sitosterol ratios in fungal-spoiled RPP compared to unspoiled RPP, these parameters were not reliable markers due to natural variations of these compounds in RPP, not specific to fungal influence.
由磨碎的干辣椒（辣椒属）制成的红辣椒粉（RPP）在韩国容易被掺假，混入受真菌污染的RPP以获取不正当利润。本研究旨在调查真菌感染对RPP中麦角固醇和植物甾醇含量的影响，并评估甾醇含量作为鉴定受真菌污染的RPP的标志物的潜力。仅在受真菌污染的RPP中检测到麦角固醇，而在未受污染的RPP中未检测到[<检测限（2.3毫克/千克）]，这使其成为真菌腐败的可靠标志物。商业RPP样品中的麦角固醇含量[<定量限（7.07毫克/千克）-87.4毫克/千克]表明，根据真菌种类的不同，受真菌污染的RPP的污染水平为0.2-28.9%（重量/重量）。尽管与未受污染的RPP相比，受真菌污染的RPP中菜油甾醇、豆甾醇和β-谷甾醇水平升高，豆甾醇与β-谷甾醇的比例也较高，但由于这些化合物在RPP中的自然变化，而非特定于真菌影响，这些参数并不是可靠的标志物。
