title: Occurrence of toxigenic fungi and determination of mycotoxins by HPLC-FLD in functional foods and spices in China markets.
abstract: Twenty-four samples including 14 functional foods and 10 spices obtained from Chinese markets were examined for their mould profile. The mycotoxin contamination levels were also determined by an optimized HPLC-FLD method. 124 fungal isolates belonging to four different genera were recovered with Aspergillus and Penicillium as predominant fungi, with an incidence of 66.1% and 15.3%, respectively. In functional foods Aspergillus niger section (57.1%) was isolated more frequently, followed by Aspergillus flavi section (50.0%) and Aspergillus ochraceus section (21.4%), with the most contaminated samples being Coix seeds. Similar fungal presence and frequency were encountered in spice with A. niger section group (60.0%) and A. flavi section (40.0%) as main fungi. Cumin and Pricklyash peel samples showed the highest fungal contamination. Four functional foods and three spices were found to be positive at low levels for mycotoxins including aflatoxin B1 (up to 0.26μg/kg) and ochratoxin A (OTA) (5.0μg/kg). The more frequently detected mycotoxin was AFB1 (16.7%).
authors.affiliation: Key Laboratory of Bioactive Substances and Resources Utilization of Chinese Herbal Medicine, Ministry of Education, Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing 100193, China.
authors.forename: Weijun
authors.initials: W
authors.lastname: Kong
authors.forename: Riwei
authors.initials: R
authors.lastname: Wei
authors.forename: Antonio F
authors.initials: AF
authors.lastname: Logrieco
authors.forename: Jianhe
authors.initials: J
authors.lastname: Wei
authors.forename: Jing
authors.initials: J
authors.lastname: Wen
authors.forename: Xiaohe
authors.initials: X
authors.lastname: Xiao
authors.forename: Meihua
authors.initials: M
authors.lastname: Yang
mesh_terms: D001230:Aspergillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D002681:China; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005506:Food Contamination / Q000032:analysis* / Q000191:economics; D055951:Functional Food / Q000032:analysis* / Q000191:economics / Q000382:microbiology; D009183:Mycotoxins / Q000032:analysis* / Q000378:metabolism; D010407:Penicillium / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D017365:Spices / Q000032:analysis* / Q000191:economics / Q000382:microbiology
chemical_list: D009183:Mycotoxins
keywords: Contamination occurrence; Functional foods and spices; HPLC-FLD; Mycotoxins; Toxigenic fungi