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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Contamination of common spices by aflatoxigenic fungi and aflatoxin B-1 in Algeria
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Contamination of common spices by aflatoxigenic fungi and aflatoxin B-1 in Algeria

机译：即使把常见的香料的污染真菌和黄曲霉毒素b - 1在阿尔及利亚

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摘要

Spices are usually produced in areas where the climatic conditions are favourable to growth of toxigenic fungi and production of mycotoxins. This study assesses the occurrence of aflatoxigenic fungi and aflatoxin B-1 (AFB(1)) in spices marketed in Algeria. A total of 44 spice samples (4 for each type of spice) composed of aniseed, black pepper, caraway, cinnamon, coriander, cumin, ginger, red pepper, saffron, sweet cumin, and sweet pepper were collected from four popular markets located in Algeria. Mycological analysis of the spice was by dilution plating while AFB1 contamination levels were determined by high-performance liquid chromatography coupled with fluorescence detection (HPLC-FLD) after post-column derivatisation. The commonly isolated fungi were species of Aspergillus (56.4%), Penicillium (25.1%), Mucor (12.8%) and Eurotium (5.7%). Species belonging to Aspergillus section Flavi represented 28.9% of the total Aspergilli. The aflatoxin producing ability of isolates belonging to Aspergillus section Flavi was determined on coconut agar medium and confirmed by thin layer chromatography and HPLC-FLD. Ninety-four isolates (38.4%) of the 245 Aspergillus section Flavi examined produced aflatoxins. The most frequent chemotypes (84%) correspond to isolates able to produce both aflatoxin B and cyclopiazonic acid followed by the producers of only aflatoxin B. Twenty-three (63.9%) of the 36 spices contained AFB1 at levels ranging from 0.10 to 26.50 mu g/kg. Two saffron (24.34 and 26.50 mu g/kg) and two sweet cumin (14.65 and 19.07 mu g/kg) samples were above the Algerian regulatory limit of 10 mu g/kg. This work represents the first report about the occurrence of aflatoxigenic fungi and AFB1 in the common spices in Algeria.
机译：香料通常产生的区域气候条件有利于增长产毒素的真菌和真菌毒素的生产。本研究评估的发生即使把真菌和黄曲霉毒素b - 1(1)(空军基地)在阿尔及利亚香料市场。为每个类型的香料样品(4)组成的八角,黑胡椒,香菜、肉桂、香菜、孜然、姜、红椒、藏红花、甜蜜的孜然,甜辣椒收集四个流行市场位于阿尔及利亚。香料的真菌学的分析是通过稀释电镀而AFB1污染水平由高效液相色谱法加上荧光检测(HPLC-FLD)邮报的专栏里derivatisation。种曲霉属真菌(56.4%)、青霉菌(25.1%)、毛霉菌(12.8%)和Eurotium(5.7%)。物种属于曲霉属真菌Flavi部分代表Aspergilli总数的28.9%。黄曲霉毒素产生隔离归属感的能力曲霉属真菌部分Flavi决心椰子琼脂培养基,经薄层色谱法和HPLC-FLD。(38.4%)的245个Flavi曲霉菌部分研究了产生黄曲霉毒素。是否会(84%)对应于隔离能力产生黄曲霉素B和cyclopiazonic酸其次是只有黄曲霉毒素B的生产商。23(63.9%)的36香料中μAFB1含量在0.10到26.50之间克/公斤。两个甜孜然(14.65和19.07μg / kg)样本阿尔及利亚监管限制10亩以上吗克/公斤。即使把真菌和AFB1的发生常见的香料在阿尔及利亚。

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