2014年成都市售常见香辛料霉菌及真菌毒素污染状况

发布时间：2019-04-28 16:38

【摘要】：目的调查成都市售常见香辛料中霉菌及重要真菌毒素污染状况,为控制该污染提供理论依据。方法 2014年3—9月以分层随机抽样法采集120份成都市农贸市场零售香辛料,按照GB 4789.15—2010《食品安全国家标准食品卫生微生物学检验》进行霉菌计数,酶联免疫反应试剂盒检测黄曲霉毒素B_1、黄曲霉毒素总量、赭曲霉毒素A及伏马菌素B_1含量。结果 120份香辛料的霉菌计数平均值为(8.4±1.5)×10~3CFU/g,仅3个样品霉菌总数100 CFU/g。真菌毒素的检出范围分别是黄曲霉毒素B_1(LOQ~92.8μg/kg)、总黄曲霉毒素(LOQ~172.7μg/kg)、赭曲霉毒素A(LOQ~59.2μg/kg)以及伏马菌素B_1(LOQ~0.83 mg/kg),黄曲霉毒素B_1超标率为59.2%。92.5%的样品至少检出一种真菌毒素,31.7%的样品同时检出3种真菌毒素。结论 2014年成都市售常见香辛料受霉菌及真菌毒素污染状况较为严重。
[Abstract]:Objective to investigate the contamination of molds and important mycotoxins in spices sold in Chengdu, and to provide theoretical basis for controlling the contamination. Methods from March to September in 2014, 120 samples of retail spices from Chengdu Agricultural Market were collected by stratified random sampling method. The molds were counted according to the National Standard of Food Safety Microbiological Test of Food Safety (GB 4789.15 / 2010). The contents of aflatoxin B, total aflatoxin, ochratoxin A and fumonisin B were detected by enzyme-linked immunosorbent assay (Elisa). Results the average mold count of 120 flavorings was (8.4 卤1.5) 脳 10 脳 10 脳 10 脳 10 脳 10 脳 10 脳 3 CFU / kg, and the total mold count of only 3 samples was 100 CFU/g.. The detection ranges of mycotoxins were LOQ~ 92.8 渭 g / kg), LOQ~ 172.7渭 g / kg), ochratoxin A (LOQ~ 59.2 渭 g / kg) and fumonisin B 尾 1 (LOQ~0.83 mg/kg), respectively, and the detection range of mycotoxins was LOQ~ 92.8 渭 g / kg), total aflatoxin A (LOQ~ 59.2 渭 g / kg). At least one mycotoxin was detected in 92.5% of the samples, and 31.7% of the samples were detected three kinds of mycotoxins at the same time. The overstandard rate of aflatoxin B was 59.2%. 92.5% of the samples detected at least one mycotoxin. Conclusion the common flavoring materials sold in Chengdu in 2014 were seriously polluted by fungi and mycotoxins.
【作者单位】：四川大学华西公共卫生学院(华西第四医院)卫生检验与检疫系;珠海市疾病预防控制中心理化检验所;四川省疾病预防控制中心寄生虫病防治所;浙江中医药大学医学技术学院卫生检验与检疫教研室;
【基金】：国家自然科学基金重点项目(No.81030053)
【分类号】：R155.5

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