中文摘要：目前啤酒业正在蓬勃发展，这要归因于全球酿酒工艺的稳步增长。以往对啤酒中霉菌毒素的调查，主要针对工业啤酒。本研究报道了工艺啤酒中霉菌毒素的存在情况，并将其与工业啤酒进行了比较。结果表明，在27个工艺啤酒中，DON+D3G的浓度超出（或临界）每日可容忍摄入量(TDI)，而超出TDI则影响健康。因此还需更好地控制工艺啤酒的酿酒麦芽，以规避该潜在的问题。
外文摘要：Currently beer is booming, mainly due to the steady rise of craft breweries worldwide. Previous surveys for occurrence of mycotoxins in beer, were mainly focussed on industrial produced beer. The present survey reports the presence of mycotoxins in craft beer and how this compares to industrial produced beer. More than 1000 beers were collected from 47 countries, of which 60% were craft beers. A selection of 1000 samples were screened for the presence of aflatoxin B-1, ochratoxin A (OTA), zearalenone (ZEN), fumonisins (FBs), T-2 and HT-2 toxins (T-2 and HT-2) and deoxynivalenol (DON) using a mycotoxin 6-plex immunoassay. For confirmatory analysis, a liquid chromatography tandem mass spectrometry (LC-MS/MS) method was developed and applied. The 6-plex screening showed discrepancies with the LC-MS/MS analysis, possibly due to matrix interference and/or the presence of unknown mycotoxin metabolites. The major mycotoxins detected were DON and its plant metabolite deoxynivalenol-3-beta-D-glucopyranoside (D3G). The 6-plex immunoassay reported the sum of DON and D3G (DON+D3G) contaminations ranging from 10 to 475 mu g/L in 406 beers, of which 73% were craft beers. The popular craft beer style imperial stout, had the highest percentage of samples suspected positive (83%) with 29% of all imperial stout beers having DON+D3G contaminations above 100 mu g/L. LC-MS/MS analysis showed that industrial pale lagers from Italy and Spain, predominantly contained FBs (3-69 mu g/L). Besides FBs, African traditional beers also contained aflatoxins (0.1-1.2 mu g/L). The presence of OTA, T-2, HT-2, ZEN, beta-zearalenol, 3/15-acetyl-DON, nivalenol and the conjugated mycotoxin zearalenone 14-sulfate were confirmed in some beers. This study shows that in 27 craft beers, DON+D3G concentrations occurred above (or at) the Tolerable Daily Intake (TDI). Exceeding the TDI, may have a health impact. A better control of brewing malts for craft beer, should be put in place to circumvent this potential problem.
作者：Peters, J；van Dam, R；an Doorn, R；Katerere, D；Berthiller, F；Haasnoot, W；Nielen, MWF；AF Peters, Jeroen；van Dam, Ruud
作者单位：RIKILT Wageningen Univ & Res
期刊名称：PLOS ONE
期刊影响因子：3.057
出版年份：2017
出版刊次：10
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