中文摘要：新兴毒素如恩链孢菌素及白僵菌素，是植物基质中的常见污染物，但是最近，有报道称在饲喂了受污染的饲料后动物的可食用组织中也发现了它们的踪迹。本研究分析了人工养殖的黑鲈、海鲤、大西洋鲑鱼和虹鳟鱼，结果表明它们受到了新兴镰刀菌毒素恩链孢菌素（ENs）的污染。用乙腈提取生/熟鱼中的ENs并用液相色谱-质谱联用进行分析。评估了ENs在用不同的烹调方法（烤、煮、微波和烘烤处理）加工过程中的稳定性。研究发现热处理能很好地减少食用鱼组织中的ENs。此外，还识别了一些在热处理过程中产生的ENs降解产物。
外文摘要：Emerging mycotoxins, such as enniatins and beauvericin, are common contaminants in vegetal matrices, but recently, the occurrence of mycotoxins in foodstuffs from animal origin has been also reported as they can be present in edible tissues of animals fed with contaminated feedstuffs. Sea bass, sea bream, Atlantic salmon and rainbow trout from aquaculture analyzed in the present survey showed contamination by emerging Fusarium mycotoxins enniatins (ENs). ENs were extracted from raw and cooked fish with acetonitrile and analyzed by Liquid Chromatography coupled to Mass Spectrometry. In this study, the stability of ENs was evaluated during food processing by the application of different cooking methods (broiling, boiling, microwaving and baking treatments). All treated samples showed a reduction in mycotoxin levels with different percentages depending on the type of EN and the fish species. Thus, the reduction obtained ranged from 30 to 100%. The thermal treatments have shown to be a good strategy to mitigate ENs content in edible fish tissues. On the other hand, some ENs degradation products originated during the application of thermal treatments were identified.
外文关键词： Thermal treatments；Enniatins；Fish；Liquid chromatography；Mitigation strategies
作者：Tolosa, J；Font, G；Manes, J；Ferrer, E
作者单位：Univ Valencia
期刊名称：FOOD AND CHEMICAL TOXICOLOGY
期刊影响因子：3.584
出版年份：2017
出版刊次：3
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