Occurrence of toxigenic fungi and determination of mycotoxins by HPLC-FLD in functional foods and spices in China markets
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- 作者：Weijun Kong ; Riwei Wei ; Antonio F. Logrieco ; Jianhe Wei ; Jing Wen ; Xiaohe Xiao ; Meihua Yang
- 关键词：Functional foods and spices ; Toxigenic fungi ; Mycotoxins ; HPLC-FLD ; Contamination occurrence
- 刊名：Food Chemistry
- 出版年：1 March, 2014
- 年：2014
- 卷：146
- 期：Complete
- 页码：320-326
- 全文大小：496 K
文摘
Twenty-four samples including 14 functional foods and 10 spices obtained from Chinese markets were examined for their mould profile. The mycotoxin contamination levels were also determined by an optimized HPLC-FLD method. 124 fungal isolates belonging to four different genera were recovered with Aspergillus and Penicillium as predominant fungi, with an incidence of 66.1% and 15.3%, respectively. In functional foods Aspergillus niger section (57.1%) was isolated more frequently, followed by Aspergillus flavi section (50.0%) and Aspergillus ochraceus section (21.4%), with the most contaminated samples being Coix seeds. Similar fungal presence and frequency were encountered in spice with A. niger section group (60.0%) and A. flavi section (40.0%) as main fungi. Cumin and Pricklyash peel samples showed the highest fungal contamination. Four functional foods and three spices were found to be positive at low levels for mycotoxins including aflatoxin B1 (up to 0.26 渭g/kg) and ochratoxin A (OTA) (5.0 渭g/kg). The more frequently detected mycotoxin was AFB1 (16.7%).