摘要
对湖南地区的116份卤制品、卤汁、香辛料及菜籽油样品进行典型真菌毒素(AFB1,T-2,OTA,DON,ZEN)污染状况评估。结果表明,所有样品中真菌毒素的总检出率为25%,常规样品(除去疑似霉变样品后)中真菌毒素的总检出率为13.2%;常规样品中香辛料真菌毒素污染率最高(28.1%),卤汁有轻微污染(11.1%),卤制品和菜籽油中未有毒素检出;疑似霉变样品中真菌毒素检出率高达68%,有多份样品同时被3种及以上真菌毒素污染,检出限为3.96~47.30μg/kg;膳食暴露风险评估表明,湖南地区居民通过卤汁、卤制品等摄入真菌毒素引起的健康风险非常小,其残留值远小于参考其他食品真菌毒素限定的标准,但针对香辛料中的干辣椒相关真菌毒素污染,需优先采取风险管理措施。
In this study,the typical mycotoxins(AFB1,T-2,OTA,DON,ZEN)contamination status of 116 samples of marinated products,marinades,spices,and rapeseed oil in Hu'nan Province were analyzed.The results showed that the total detection rate of mycotoxins in all samples was 25%,while the total detection rate of mycotoxins in routine samples(excluding suspected moldy samples)was 13.2%.The contamination rate of mycotoxins in spices was the highest in routine samples(28.1%),and there was slight contamination in brine(11.1%).No toxins were detected in marinated products and rapeseed oil.The detection rate of mycotoxins in suspected moldy samples was as high as 68%,with multiple samples simultaneously contaminated with three or more mycotoxins,with a detection range of 3.96~47.30μg/kg.The dietary exposure risk assessment showed that the health risks caused by the ingestion of mycotoxins by residents in Hu'nan Province through marinade and marinated products were very small,and their residual values were much lower than the standards set by other food mycotoxins.However,for the contamination of dried chili related mycotoxins in spices,priority should be given to taking risk management measures.
作者
李炳燊
王榆颉
邓翔鸿
程柳蓉
陈浩
周衡平
黄展锐
LI Bingshen;WANG Yujie;DENG Xianghong;CHENG Liurong;CHEN Hao;ZHOU Hengping;HUANG Zhanrui(College of Food and Chemical Engineering,Hu'nan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Hu'nan Engineering Research Center of Green Processing and Equipment of Hu'nan style Food,Shaoyang University,Shaoyang,Hu'nan 422000,China)
出处
《农产品加工》
2026年第3期77-81,88,共6页
Farm Products Processing
基金
湖南省自然科学基金区域联合基金项目(2024JJ7485)
湖南省教育厅科学研究项目(23A0542)
邵阳市科技计划项目(2024PT4043)
湖南省大学生创新创业训练计划项目(202510547006)。
关键词
湘派卤制品
卤汁
真菌毒素
香辛料
膳食暴露评估
Hu'nan style marinated products
marinade
mycotoxin
spice
dietary exposure assessment
