用免疫学方法调查分析腊肉制品赭曲霉毒素A及其风险评估

Immunological analysis of ochratoxin A in cured meat and risk assessment

目的：建立腊肉制品中赭曲霉毒素A免疫学检测的前处理方法,在对深圳市民膳食结构调查的基础上,对腊肉制品中的赭曲霉毒素污染进行了风险评估。方法：用免疫学方法检测40份市场腊肉制品。结果：从40份腊肉制品中检测9份含有OTA,平均污染程度为0.2768μg/kg。25份腊猪肉中有8份检出赭曲霉毒素A,污染程度在0～1.07μg/kg;10份鸭肉中有1份检出赭曲霉毒素A,浓度为0.94μg/kg;5份鸡肉均未检出赭曲霉毒素A。结论：本次检测的腊肉制品中,赭曲霉毒素A（OTA）含量最高的为1.07μg/kg,表明市场上腊肉制品中OTA毒素污染水平不高,显示该产品风险较低。

Objective： To establish the pre-treatment method of immunological detection of ochratoxin A in cured meat to assess the risk of ochratoxin A in cured meat based on the research of food structure of Shenzhen people.Methods：Detected ochratoxin A in cured meat sold on the market by immunological method.Results：Ochratoxin A was detected existing in 9 samples of cured meat in the total of 40,the average pollution level is 0.2768 μg/kg.8 samples of cured pork were detected containing ochratoxin A in the total of 25,the pollution level is 0～1.07 μg/kg.One cured duck was detected containing ochratoxin A in the total of 10,the pollution level is 0.94 μg/kg.5 samples of cured chicken were detected no ochratoxin A.Conclusion：The highest content of ochratoxin A only reaches 1.07 μg/kg in all cured meats in this study,which shows a low risk of ochratoxin A in cured meat.