Scott P M
Health Canada, Health Protection Branch, Sir Frederick G. Banting Research Centre, Ottawa, ON, Canada.
J AOAC Int. 1996 Jul-Aug;79(4):875-82.
Studies with aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, and fumonisins B1 and B2 added at various stages of the brewing process show that these mycotoxins (or metabolites) may be transmitted from contaminated grains into beer. Citrinin does not survive the mashing step. Mycotoxins in beer could originate from the malted grain or from adjuncts. Although high incidences and concentrations of aflatoxins and zearalenone have been found in local beers brewed in Africa, aflatoxins have not been detected in European beers. Zearalenone and alpha- or beta-zearalenol (the metabolite likely to occur) have not been found in Canadian and European beers, except for one sample analyzed by thin-layer chromatography only. Ochratoxin A rarely has been detected at > 1 ng/mL in beer; liquid chromatographic methods with a 0.05-0.1 ng/mL detection limit, however, have shown moderately high incidences of trace levels. Deoxynivalenol, which survives the brewing process, has been found with high incidence in Canadian and European beers, with concentration of > 200 ng/mL reported in several German beers. Fumonisins B1 and B2 occur to a limited extent in beer.
在酿造过程的不同阶段添加黄曲霉毒素B1、赭曲霉毒素A、玉米赤霉烯酮、脱氧雪腐镰刀菌烯醇以及伏马毒素B1和B2的研究表明，这些霉菌毒素（或其代谢产物）可能会从受污染的谷物转移到啤酒中。桔霉素在糖化步骤中无法存活。啤酒中的霉菌毒素可能源自发芽谷物或辅料。尽管在非洲当地酿造的啤酒中发现了高发生率和高浓度的黄曲霉毒素和玉米赤霉烯酮，但在欧洲啤酒中未检测到黄曲霉毒素。除了仅通过薄层色谱法分析的一个样品外，在加拿大和欧洲的啤酒中未发现玉米赤霉烯酮和α-或β-玉米赤霉醇（可能出现的代谢产物）。啤酒中赭曲霉毒素A的含量很少超过1 ng/mL；然而，检测限为0.05 - 0.1 ng/mL的液相色谱法显示，痕量水平的发生率中等偏高。在酿造过程中能够存活的脱氧雪腐镰刀菌烯醇在加拿大和欧洲啤酒中的发生率很高，在一些德国啤酒中报告的浓度超过200 ng/mL。伏马毒素B1和B2在啤酒中的含量有限。
