期刊
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
卷 26, 期 8, 页码 1185-1190出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/02652030902919418
关键词
risk assessment - modelling; survey; mycotoxins - Fusarium; mycotoxins - trichothecenes; mycotoxins - zearalenone; cereals
资金
- UK Food Standards Agency [CO4033, CO4034]
- Home-Grown Cereal Authority [RD-2002-2706]
Each year (2002-2005), approximately 100 samples of barley from fields of known agronomy were analysed for ten trichothecenes by gas chromatography-mass spectrometry (GC/MS) including deoxynivalenol (DON), nivalenol, 3-acetyl DON, 15-acetyl DON, fusarenone X, T-2 toxin (T2), HT-2 toxin (HT2), diacetoxyscirpenol, neosolaniol, and T-2 triol. Samples were also analysed for moniliformin and zearalenone by high-performance liquid chromatography (HPLC). Of the ten trichothecenes analysed from 446 harvest samples of barley, only two, diacetoxyscirpenol and neosolaniol, were not detected. The concentrations of type A trichothecenes were similar to those that occurred in wheat over the same period, whilst those of type B trichothecenes were markedly lower. Deoxynivalenol was the most frequently detected Fusarium mycotoxin, present above the limit of quantification (10 mu g kg(-1)) in 57% of samples, and was usually present at the highest concentration. A single sample (0.2%) exceeded the legal limit for DON in unprocessed barley over the 4-year period. Moniliformin and zearalenone were both rarely detected (2% of samples greater than 10 mu g kg(-1) for both toxins) with maximum concentrations of 45 and 44 mu g kg(-1), respectively. Year and region had a significant effect on DON and HT2+T2, but there was no significant difference in the concentration of these mycotoxins between organic and conventional samples. Overall, the risk of UK barley exceeding the newly introduced legal limits for Fusarium mycotoxins in cereals intended for human consumption is very low, but the percentage of samples above these limits will fluctuate between years.
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