冷等离子体对真菌毒素降解的研究进展

真菌毒素可损害动物和人的健康,并给食品行业造成经济损失。冷等离子体作为新兴的非热技术,具有绿色环保、高效等优势,在真菌毒素降解方面颇有成效。本文总结了冷等离子体处理后真菌毒素降解机理,论述了不同放电方式及处理条件下的冷等离子体处理后黄曲霉毒素、脱氧雪腐镰刀菌烯醇、玉米赤霉烯酮的降解产物结构,阐述可能的降解路径,综述了冷等离子体对真菌毒素纯品及依附于食品基质上的真菌毒素的降解效果,从真菌毒素降解产物毒性角度,从结构毒性、细胞毒性、动物毒性三个方面分别探讨冷等离子体处理后的安全性和可行性,为冷等离子体在降解食品真菌毒素方面的应用提供参考。     

免疫亲和柱结合超高效液相色谱-串联质谱法测定牛奶中的16种真菌毒素比较研究

目的 通过比较5种不同商品化多合一免疫亲和柱的可检测目标毒素种类、回收率和稳定性,筛选性能最优的免疫亲和柱,建立免疫亲和前处理-超高效液相色谱-串联质谱法(ultraperformanceliquid chromatography-tandem mass spectrometry, UPLC-MS/MS)测定牛奶中16种真菌毒的方法。方法 牛奶样品分别经5种不同多毒素免疫亲和柱进行净化富集,用优化后的UPLC-MS/MS,在多反应监测模式下测定,同位素内标法定量,筛选覆盖牛奶中真菌毒素污染种类全面、回收率和稳定性最佳的免疫亲和柱,并进行免疫亲和柱性能评价和方法学验证,最终将方法应用于实际样品检测。结果 免疫亲和柱A对牛奶中16种真菌毒素在低、中、高3个添加水平均具有良好的准确度和精密度,加标回收率在83.6%～126.8%之间,相对标准偏差为0.2%～18.4%。柱A内各毒素残留水平低于仪器检出限,柱容量在21.8～1317.5 ng之间。使用免疫亲和柱A富集净化样品,各目标毒素在线性范围内线性良好,相关系数均大于0.99,定量限为0.0010～0.2000ng/g。应用该方法对牛奶质...     

畜产品中霉菌毒素残留危害、防控及检测技术

霉菌毒素广泛存在于饲料中,我国饲料中霉菌毒素检出率高达90%,其中对畜牧业危害最大的霉菌毒素主要有6种。畜禽食用了这样的饲料,霉菌毒素会引起畜禽的慢性中毒、疾病甚至死亡,饲料霉变产生的霉菌毒素被动物采食后,可能被机体的肠肝循环中被反复重吸收。因此,霉菌毒素会在动物机体的各个组织、内脏、鸡蛋、牛奶中残留形成残留。人食用了这样的畜产品,会对人类的健康产生很大的潜在威胁,甚至导致畸、致突变、致癌、肝中毒、肾中毒等危害。本研究简要介绍了目前霉菌毒素的防控措施、脱毒方法、检测技术等方法的研究进展,以期对霉菌毒素的防治起到一定的参考作用。     

超高效液相色谱-串联质谱法测定婴幼儿谷物辅食中的T-2和HT-2真菌毒素

目的建立检测婴幼儿谷物辅食中T-2和HT-2真菌毒素的超高效液相色谱—串联质谱分析方法。方法婴幼儿营养面条等谷物样品用84%乙腈水溶液涡旋振荡提取,经多功能净化柱净化后氮吹浓缩,以甲醇和超纯水为流动相,经Waters ACQUITY BEH C18色谱柱梯度洗脱分离,采用电喷雾离子源,多反应监测(multiple reaction monitoring,MRM)正离子模式进行检测,内标法定量。结果 T-2和HT-2真菌毒素在0.500~200 ng/m L范围内线性关系良好,相关系数(r)0.999,方法检出限分别为0.03μg/kg和0.05μg/kg,方法定量限分别为0.10μg/kg和0.15μg/kg,不同浓度水平的加标平均回收率(n=6)为92.3%~99.4%和90.2%~96.2%,相对标准偏差为3.0%~4.2%和2.8%~4.7%。结论本方法前处理方法简单,灵敏度高、重现性好,可应用于婴幼儿谷物辅食中T-2和HT-2真菌毒素残留的确证和定量分析。     

红曲与核霉素

因红曲中含有桔霉素,将使我国的红曲出口受到很大影响。本文介绍了红曲中桔霉素的产生及合成途径;桔霉素的分子式、结构、物理和化学性质、毒性、抑菌性和检测方法等内容。     

Mycotoxin Biomarkers of Exposure: A Comprehensive Review

To date, the use of biomarkers has become generally accepted. Biomarker‐driven research has been proposed as a successful method to assess the exposure to xenobiotics by using concentrations of the parent compounds and/or metabolites in biological matrices such as urine or blood. However, the identification and validation of biomarkers of exposure remain a challenge. Recent advances in high‐resolution mass spectrometry along with new analytical (post‐acquisition data‐mining) techniques will improve the quality and output of the biomarker identification process. Chronic or even acute exposure to mycotoxins remains a daily fact, and therefore it is crucial that the mycotoxins’ metabolism is unravelled so more knowledge on biomarkers in humans and animals is acquired. This review aims to provide the scientific community with a comprehensive overview of reported in vitro and in vivo mycotoxin metabolism studies in relation to biomarkers of exposure for deoxynivalenol, nivalenol, fusarenon‐X, T‐2 toxin, diacetoxyscirpenol, ochratoxin A, citrinin, fumonisins, zearalenone, aflatoxins, and sterigmatocystin.     

Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

Ochratoxin A (OTA) and type B trichothecenes are mycotoxins that occur frequently in cereals and thus can be found in cereal by-products such as bread. The aim of this work was to study the variation of the levels of OTA, deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON) and nivalenol (NIV) during the bread-making process. This was done by using wheat flour spiked with different levels of toxins. Mycotoxin levels were controlled after fermentation of the dough with yeasts (Saccharomyces cerevisiae) and after further baking at different temperature–time combinations. Analysis of variance (ANOVA) of the results showed a significant reduction in OTA level (p < 0.05) during fermentation of the dough. The reduction ranged between 29.8% and 33.5%, depending on the initial concentration of toxin in the flour. During this period, the level of the other mycotoxins studied was not modified. By contrast, in the baking phase there were significant changes in the levels of the four mycotoxins, although the reduction was similar under all the baking conditions. Considering all the temperature–time conditions tested, it can be concluded that during the baking period the average reduction of OTA, NIV, 3-ADON, and DON was 32.9%, 76.9%, 65.6%, and 47.9%, respectively.     

我国熟制坚果与籽类食品中霉菌及其毒素污染状况研究

目的 调查我国熟制坚果与籽类食品中霉菌及其毒素污染状况，掌握该类食品中霉菌及真菌毒素污染风险的关联性。方法 通过采集市售商品，检测霉菌及其毒素，采用内转录间区（ITS）测序法对样品中污染的霉菌进行属鉴定。结果 19.32%（560/2 912）的熟制坚果与籽类食品霉菌计数>25 CFU/g。单一、混合坚果超过该限值的比例分别为14.78%（322/2 178）和32.56%（239/734），差异有统计学意义（P<0.05）。单一坚果中核桃超过该限值的比例最高，为24.10%（47/195），杏仁、巴达木和花生分别为17.44%（15/86）、16.81%（20/119）和16.22%（73/450），其余种类均在15%以下。对26份霉菌计数>25 CFU/g的样品进行真菌毒素检测，1份采自云南的花生检出白僵菌素污染量为16.37 μg/kg。ITS扩增子测序发现熟制坚果与籽类食品中主要污染曲霉属、交链孢霉属、念珠菌属等，和真菌毒素检出有相关性。结论 熟制坚果与籽类食品中霉菌污染较高，检出的霉菌属有产真菌毒素的风险，提示应加强该类食品中污染霉菌的监测、种属鉴定及产毒情况研究，掌握其污染途径和产毒规律，为开展风险评估，采取有效防控措施提供科学依据。