Ning Xiao, Ye Yongli, Ji Jian, Hui Yanchun, Li Jingyun, Chen Po, Jin Shaoming, Liu Tongtong, Zhang Yinzhi, Cao Jin, Sun Xiulan
School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Food Quality and Safety for State Market Regulation, National Institute of Food and Drug Control, Beijing 100050, China.
Toxics. 2024 May 6;12(5):336. doi: 10.3390/toxics12050336.
With increasing health awareness and the accelerating pace of life, whole-grain prepared foods have gained popularity due to their health benefits and convenience. However, the potential risk of type B trichothecene toxins has also increased, and these mycotoxins in such foods are rarely regulated. In this study, a quantitative method combining a single-valve dual-column automatic online solid-phase extraction system with ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed for the first time using restricted-access media columns. This method can simultaneously determine trace residues of seven type B trichothecenes within 15 min. The method is convenient, sensitive (limit of detection and quantification of 0.05-0.6 μg/kg and 0.15-2 μg/kg, respectively), accurate (recovery rates of 90.3%-106.6%, relative standard deviation < 4.3%), and robust (>1000 times). The established method was applied to 160 prepared food samples of eight categories sold in China. At least one toxin was detected in 70% of the samples. Whole-wheat dumpling wrappers had the highest contamination rate (95%) and the highest total content of type B trichothecenes in a single sample (2077.3 μg/kg). Exposure risk assessment indicated that the contamination of whole-grain prepared foods has been underestimated. The total health risk index of whole-wheat dumpling wrappers, which are susceptible to deoxynivalenol, reached 136.41%, posing a significant threat to human health. Effective measures urgently need to be taken to control this risk.
随着健康意识的提高和生活节奏的加快，全谷物即食食品因其健康益处和便利性而受到欢迎。然而，B型单端孢霉烯族毒素的潜在风险也在增加，且此类食品中的这些霉菌毒素很少受到监管。在本研究中，首次使用限进介质柱开发了一种将单阀双柱自动在线固相萃取系统与超高效液相色谱 - 串联质谱法（UHPLC-MS/MS）相结合的定量方法。该方法可在15分钟内同时测定七种B型单端孢霉烯族毒素的痕量残留。该方法方便、灵敏（检测限和定量限分别为0.05 - 0.6 μg/kg和0.15 - 2 μg/kg）、准确（回收率为90.3% - 106.6%，相对标准偏差<4.3%）且耐用（>1000次）。所建立的方法应用于中国销售的八类160份即食食品样品。70%的样品中至少检测到一种毒素。全麦饺子皮的污染率最高（95%），且单个样品中B型单端孢霉烯族毒素的总含量最高（2077.3 μg/kg）。暴露风险评估表明，全谷物即食食品的污染情况被低估了。易受脱氧雪腐镰刀菌烯醇影响的全麦饺子皮的总健康风险指数达到136.41%，对人类健康构成重大威胁。迫切需要采取有效措施来控制这种风险。
