期刊
FOOD CONTROL
卷 47, 期 -, 页码 634-640出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2014.07.046
关键词
Roquefortine C; Mycophenolic acid; Aflatoxin M1; Cheeses; LC-MS/MS
资金
- Conseil Regional de Bretagne (CRB)
- French Dairy Inter-branch Organization (CNIEL), France
Penicillium roqueforti, a food and feed contaminant, is known for its potential to produce roquefortine C (ROQC) and mycophenolic acid (MPA) amongst other mycotoxins. In blue-veined cheeses, selected P. roqueforti ripening cultures are used for organoleptic development but little is known about mycotoxin occurrence in these products. In this study, aflatoxin M1 (AFM1), ROQC and MPA levels were determined in 86 blue-veined cheeses collected worldwide using liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). AFM1 was absent in all samples while 97.7% and 37.2% of cheeses contained quantifiable ROQC and MPA levels, respectively. Overall, the analyzed cheeses contained a large range of mycotoxin concentrations with ROQC and MPA mean levels at 848 +/- 1670 mu g/kg and 841 +/- 1271 mu g/kg, respectively. Noteworthy, 75% of cheese samples contained less than 792 mu g/kg ROQC and 705 mu g/kg MPA. (C) 2014 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据