2021-2022年上海地区大米、玉米、大豆和面粉中多种真菌毒素混合污染特征和交互作用分析

Study on Characterization and Interaction Analysis of Co-Contamination of Multi-Mycotoxins in the Flours of Rice,Maize,Soybean and Wheat Flour in Shanghai from 2021 to 2022

【目的】粮食食品原料中多种真菌毒素混合污染是一个备受关注的问题。本研究分析上海地区大米、玉米、黄豆和面粉中14种真菌毒素混合污染特征和交互作用,为真菌毒素的安全性评估、预警和监管提供基础数据,为制定更有效的监测和控制策略提供科学依据。【方法】采用超高效液相色谱串联-三重四级杆质谱技术,测定上海地区621份大米、玉米、黄豆和面粉中14种真菌毒素的含量,通过共同污染指数、相关性聚类分析、单因素方差分析和JAVA程序分析其混合污染的特征和真菌毒素的交互概率。【结果】市售粮食食品原料中检出的真菌毒素主要有赭曲霉毒素A(OTA)、脱氧雪腐镰刀菌烯醇(DON)、黄曲霉毒素(AFs)和伏马毒素(FUMs)。其中,大米主要受OTA和DON污染,玉米主要受FUMs和DON污染,黄豆主要受DON和AFs污染,面粉主要受DON及其衍生物污染。根据安全限量标准,4种粮食食品原料中真菌毒素的超标率不超过2.09%,但有87.76%的样品受到2种或2种以上的毒素影响,混合污染率较高。其中,交互率(25.44%)较高的组合有伏马毒素B1+伏马毒素B2(FB_(1)+FB_(2))、DON+FB_(1)、OTA+FB_(1)、OTA+DON、黄曲霉毒素M2(AFM2)+OTA、DON+FB_(1)+FB_(2)。在交互率较高的真菌毒素组合中,大多数组合呈弱相关,而FB_(1)+伏马毒素B3(FB3)、黄曲霉毒素B1(AFB_(1))+DON、DON+15-ADON这些组合交互率较高且呈中度相关。【结论】上海地区大米、玉米、黄豆和面粉等受真菌毒素的污染水平和超标水平总体相对较低,但单一样品受到多种毒素混合污染的比例较高,呈现出一定的样品种类差异。真菌毒素对大米、玉米、黄豆和面粉的污染是一个复杂的问题,研究结果可为今后市售粮食食品原料中多种真菌毒素共存的防控提供重要的参考。

【Objective】The co-contamination of multiple mycotoxins in grain food ingredients has become one of most concerned problem of food safety.In this study,the characteristics and interactions of co-contamination of 14 mycotoxins in the flours of rice,maize,soybean and wheat in Shanghai were explored,in order to provide the basic reference for safety assessment,early warning and supervision of mycotoxins,and development of efficient monitoring measures.【Method】The content of 14 mycotoxins in 621 substrates of rice,maize,soybean and wheat flour from Shanghai were determined by ultra performance liquid chromatography tandem-triple quadrupole mass spectrometry(UPLC-MS/MS).The co-contaminated characteristics and interaction probabilities of multi-mycotoxin was analyzed by the common contamination index(CCEI),correlation cluster analysis(CCA),one-way ANOVA(one-way ANOVA),and the JAVA procedure.【Result】The main exposure of mycotoxins in the grain ingredients in Shanghai regions included ochratoxin(OTA),deoxynivalenol(DON),aflatoxins(AFs)and fumonisins(FUMs).Among them,rice was mainly contaminated by OTA and DON,maize was mainly contaminated by FUMs and DON,soybean was mainly contaminated by DON and AFs,and wheat flour was mainly contaminated with DON and its derivatives.Based on the safety limit standards of mycotoxins,the total excess rate was lower than 2.09%in four kinds of grain food ingredients,but the co-contamination rate of two or more kinds of mycotoxins were upper than 87.76%.Moreover,there was much higher interaction rates(25.44%)among different mycotoxins,such as FB_(1)+FB_(2),DON+FB_(1),OTA+FB_(1),OTA+DON,AFM2+OTA,and DON+FB_(1)+FB_(2).Among the higher interaction rates groups,the most of the mycotoxins cooccurrence showed weaker correlations,but the co-combinations of FB_(1)+FB3,AFB_(1)+DON,DON+15-ADON were all showed the significant moderate correlation.【Conclusion】The overall contaminated level and excessive rates of mycotoxins in the flours of rice,maize,soybean,and wheat flour from Shanghai was relatively low.However,the proportion of single samples contaminated by multi-mycotoxins was higher,and along with the difference of sample types.As a complex problem of the mycotoxin contamination in the flours of rice,maize,soybean and wheat,this study provided an important reference for the prevention and control of the co-occurrence of multi-mycotoxins in commercially available grain food ingredients in the future.