| Mycotoxins in Wheat Flours Marketed in Shanghai, China: Occurrence and Dietary Risk Assessment |
| 論文作者 |
Zhou, HY; Xu, AQ; Liu, MC; Yan, Z; Qin, LX; Liu, H; Wu, AB; Liu, N |
| 期刊/會(huì)議名稱 |
TOXINS |
| 論文年度 |
2022 |
| 論文類別 |
Article |
| 摘要 |
The risk of exposure to mycotoxins through the consumption of wheat flours has long been a concern. A total of 299 wheat flours marketed in Shanghai Province of China were surveyed and analyzed for the co-occurrence of 13 mycotoxins through an ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method. The detection rates of mycotoxins in wheat flours ranged from 0.7 similar to 74.9% and their average contamination levels in wheat flours (0.2 similar to 57.6 mu g kg(-1)) were almost lower than the existing regulations in cereals. However, their co-contamination rate was as high as 98.1%, especially Fusarium and Alternaria mycotoxins. Comparative analysis of different types of wheat flours showed that the average contamination levels in refined wheat flours with low-gluten were lower. Based on these contamination data and the existing consumption data of Shanghai residents, point evaluation and the Monte Carlo assessment model were used to preliminarily evaluate the potential dietary exposure risk. The probable daily intakes of almost all mycotoxins, except for alternariol, were under the health-based guidance values for 90% of different consumer groups. Health risks of dietary exposure to alternariol should be a concern and further studied in conjunction with an internal exposure assessment. |
| 期 |
11 |
| 卷 |
14 |
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