以酵素連結免疫吸附分析及高效液相層析法分析紅鱗、紅及黑胡椒之黃麴毒素   全文下載

Determination of Aflatoxin Contamination in Red-Scaled, Red and Black Pepper by ELISA and HPLC

真菌毒素係麴菌（Aspergillus），青黴菌（Penicilliuml）和鐮刀菌（Fusarium）等真菌屬的一些菌種所產生之有毒代謝物。對大多數動物和人類，真菌毒素具有致癌、致突變、致畸性及降低免疫作用之危害。人類透過攝食其黃麴毒素風險食品如污染之牛奶，穀類和各種各樣的香料，而發生黃麴毒素之暴露。本研究主要目的係調查紅鱗、紅及黑胡椒（red scaled、red and black pepper）之黃麴毒素。從土耳其伊斯坦堡市場和市集隨機取得84個香料樣品，結果36件（42.9%）污染有0.3- 46.8μg/kg 黃麴毒素，所有檢出樣品以高效液相層析（HPLC）分析並確認。以酵素連結免疫吸附分析（ELISA）所得結果與HPLC分析結果類似。綜上可知，攝取污染黃麴毒素之香料仍會造成人類健康風臉。

Mycotoxins are toxic metabolites produced by some species of mould genera such as Aspergillus, Penicillium and Fusarium. Mycotoxins are carcinogenic, mutagenic, teratogenic and immunosuppressive to most animal species and humans. Humans are exposed to aflatoxins via risky foods such as milk, cereals and various spices. This study aimed to determine the aflatoxin levels in red scaled, red and black pepper. For this purpose, 84 spice samples were randomly obtained from markets and bazaars in Istanbul. Thirty-six of 84 spice samples (42.9%) were found contaminated with aflatoxins in the range of 0.3-46.8 μg/kg. All positive samples were also analyzed and confirmed by HPLC. The results obtained by ELISA were closely related to those by HPLC. In conclusion, aflatoxins continue to pose a health concern via human exposure to contaminated spices.