中文摘要：霉菌毒素是一种天然毒素，由多种真菌产生并可能引起动植物及人类疾病甚至死亡。本研究从伊朗不同地区采集了120个散装和包装的药草及香料样品，旨在测量黄曲霉毒素的水平。结果表明，即使香料（生或熟）中黄曲霉毒素的含量不高，但考虑到在食品加工中的普遍使用，其污染仍是一个严重的威胁。因此强烈推荐对香料，特别是红辣椒进行定期监测。
外文摘要：Background: Mycotoxins are natural toxins, produced by several fungal species and are associated with morbidity or even mortality in animals, plants, and humans. In this study, 120 samples of herbs and spices in both bulk and packaged forms were prepared in order to measure aflatoxin level in different regions of Iran. Methods: The aflatoxin was extracted during Mar to May 2015, using 80% methanol and then purified via immunoaffinity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluorescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively. Results: The highest prevalence of aflatoxin contamination in food products was attributed to aflatoxin B1 (30.8%). In addition, the highest prevalence of aflatoxin contamination was reported in red pepper (100%). Examination of effective factors indicated the substantial impact of moisture on aflatoxin level (P=0.046). Conclusion: Even at low levels of aflatoxin, contamination could be a serious threat, given the prevalent use of spices (either raw or not) as ingredients in food preparation. Therefore, regular monitoring of spices, especially chili pepper, is highly recommended.
外文关键词：Mycotoxins；HPLC；Survey
作者：Khazaeli, P；Mehrabani, M；Heidari, MR；Asadikaram, G；Lari Najafi, M
作者单位：Kerman Univ Med Sci
期刊名称：IRANIAN JOURNAL OF PUBLIC HEALTH
期刊影响因子：0.498
出版年份：2017
出版刊次：11
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