Pernica Marek, Martiník Jan, Boško Rastislav, Černá Simona, Svoboda Zdeněk, Benešová Karolína, Běláková Sylvie
Research Institute of Brewing and Malting, Mostecká 971/7, 614 00, Brno, Czech Republic.
Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 160 00, Prague 6, Czech Republic.
Mycotoxin Res. 2025 Feb;41(1):239-248. doi: 10.1007/s12550-024-00579-6. Epub 2024 Dec 30.
Mycotoxins are secondary metabolites of fungi and represent a serious problem for human health. Due to growing interest, various aspects have been widely studied by scientific groups. One of these aspects relates to the food industry and associated beer production. Mycotoxins can be present in the basic raw materials for beer production as well as in brewed beer. Problematic mycotoxins that pose a serious risk of toxicity are aflatoxins especially aflatoxin B (AFB), fumonisins (FBs), and zearalenone (ZEN) and its metabolites, deoxynivalenol (DON) including its acetylated forms and also the modified form deoxynivalenol-3-glucoside (DON-3G), T-2 toxin, HT-2 toxin, and ochratoxin A. The Research Institute of Brewing and Malting has been dealing with the issue of mycotoxins since 2008. This study describes the analysis of the above mycotoxins during 2020-2024 in barley (n = 775), malt (n = 751), and commercially available beers (n = 522) using QuEChERS, immunoaffinity columns, and UPLC-MS/MS. The results showed positive samples of mycotoxins in brewing and malting matrices at the level of micrograms per kilogram (barley, malt) and nanograms per liter for beer. Therefore, it is a residual concentration and the accurate quantitative determination of mycotoxins, correct interpretation of the results in connection with toxicological values, and the maximum permissible levels of mycotoxins play a key role in global food safety and consumer protection.
霉菌毒素是真菌的次生代谢产物，对人类健康构成严重问题。由于人们对此的兴趣日益浓厚，科学团队对其各个方面进行了广泛研究。其中一个方面涉及食品工业及相关的啤酒生产。霉菌毒素可能存在于啤酒生产的基础原料以及酿造啤酒中。具有严重毒性风险的问题霉菌毒素包括黄曲霉毒素，尤其是黄曲霉毒素B（AFB）、伏马菌素（FBs）、玉米赤霉烯酮（ZEN）及其代谢产物、脱氧雪腐镰刀菌烯醇（DON）（包括其乙酰化形式）以及修饰形式的脱氧雪腐镰刀菌烯醇-3-葡萄糖苷（DON-3G）、T-2毒素、HT-2毒素和赭曲霉毒素A。自2008年以来，酿造与麦芽研究所一直在处理霉菌毒素问题。本研究描述了2020年至2024年期间使用QuEChERS、免疫亲和柱和超高效液相色谱-串联质谱法对大麦（n = 775）、麦芽（n = 751）和市售啤酒（n = 522）中的上述霉菌毒素进行的分析。结果显示，在酿造和麦芽加工基质中，霉菌毒素阳性样本的含量水平为每千克微克（大麦、麦芽）和每升纳克（啤酒）。因此，霉菌毒素的残留浓度以及准确的定量测定、结合毒理学值对结果的正确解读以及霉菌毒素的最大允许水平在全球食品安全和消费者保护中起着关键作用。
