市售香辛類食品中黃麴毒素含量調查

Survey of Aflatoxin in Spices Marketed in Taiwan

陳銘在(Ming-Tzai Chen) ； 傅曉萍(Hsiao-Ping Fu) ； 徐錦豐(Jiin-Fung Shyu)

《食品藥物研究年報》 1期 (2010/11) Pp. 117-126

https://doi.org/10.6945/ARFDR.201011.0117

摘要

為瞭解市售香辛類產品中黃麴毒素污染情形，於98年5月至7月間委請6個縣、市衛生局抽樣，共計60件，包括辣椒粉22件，辣椒醬12件，胡椒粉11件，花椒2件及咖哩粉13件。香辛類檢體以80%甲醇萃取，添加含2% Tween 20之磷酸緩衝溶液後，以免疫親和性管柱淨化，檢液經層析管柱分離，以管柱後光化學反應配合螢光偵測器檢測黃麴毒素。以黃麴毒素標準品溶液製作AFB1、AFB2、AFG1及AFG2之標準率曲線，所得曲線之相關係數約大於0.995，線性關係良好；將黃麵毒素添加於辣椒粉、胡椒粉及咖哩粉檢體中，在3種檢體中之平均回收率介於72.3~97.4%之間，AFB1、AFB2、AFG1及AFG2在辣椒粉、胡椒粉及咖哩粉檢體中之方法偵測極限約為0.2 ppb。將此方法用於抽樣60件香辛類檢體之檢驗，檢出黃麴毒素檢體再以液相層析質譜儀(LC/MS/MS)確認。本調查研究結果，有12件檢體檢出黃麴毒素，包括辣椒粉6件、胡椒粉1件及咖哩粉5件，辣椒醬及花椒均未檢出黃麴毒素，黃麴毒素檢出量介於0.2~9.2 ppb之間，均符合我國香辛類食品中黃麴毒素限量標準10 ppb。

關鍵字

香辛類 ； 黃麴毒素

並列摘要

A survey of aflatoxin content in marketed spices was conducted by the Bureau of Food and Drug Analysis. Sixty samples including 22 chilli powder, 12 chilli paste, 11 pepper, 2 sichuan pepper and 13 curry samples were collected by the local health officials from retailers from May to July in 2009. Samples were extracted with 80% methanol. The extracts were diluted with 2% Tween 20 in phosphate buffer, and then passed through an immunoaffinity column. Aflatoxins were separated by Cosmosil C18-MS column, and then derivatized with inline post-column photochemical derivatization (PCD) to determine levels of aflatoxin B1, B2, G1, and G2 in spices. The results indicated that the average recoveries from chilli, pepper and curry samples spiked with standard aflatoxins ranged from 72.3% to 97.4%. The detection limits of aflatoxins in chilli, pepper, and curry samples were all 0.2 ppb. Aflatoxins were detected in twelve samples (20% of incidence) including 6 chilli powder, 1 white pepper, and 5 curry samples. The contamination levels ranged from 0.2 ppb to 9.2 ppb as total aflatoxin. The aflatoxin levels in spices were all in compliance with the regulatory limits (10 ppb) of total aflatoxin in spices set in Taiwan.

並列關鍵字

spices ； aflatoxin