Sterigmatocystin: Occurrence in foodstuffs and analytical methods - An overview

被引：124

作者：

Versilovskis, Aleksandrs ^{[1
]}

De Saeger, Sarah ^{[2
]}

机构：

[1] Latvian Inst Organ Synth, Lab Membrane Act Subst, LV-1006 Riga, Latvia

[2] Univ Ghent, Dept Bioanal, Lab Food Anal, B-9000 Ghent, Belgium

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2010年 / 54卷 / 01期

关键词：

Analytical methods; Aspergillus spp; Food; Mycotoxin; Sterigmatocystin; LAYER-CHROMATOGRAPHIC DETERMINATION; PERFORMANCE LIQUID-CHROMATOGRAPHY; ASPERGILLUS-VERSICOLOR; PENICILLIC ACID; MYCO-TOXINS; SALMONELLA-TYPHIMURIUM; CHEMICAL CONFIRMATION; HYGIENIC SIGNIFICANCE; MYCOTOXIN PRODUCTION; MONOCLONAL-ANTIBODY;

D O I：

10.1002/mnfr.200900345

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sterigmatocystin (STC) is a mycotoxin produced by fungi of many different Aspergillus species. Other species such as Bipolaris, Chaetomium, Emiricella are also able to produce STC. STC producing fungi were frequently isolated from different foodstuffs, while STC was regularly detected in grains, corn, bread, cheese, spices, coffee beans, soybeans, pistachio nuts, animal feed and silage. STC shows different toxicological, mutagenic and carcinogenic effects in animals and has been recognized as a 213 carcinogen (possible human carcinogen) by International Agency for Research on Cancer. There are more than 775 publications available in Scopus (and more than 505 in PubMed) mentioning STC, but there is no summary information available about STC occurrence and analysis in food. This review presents an overview of the worldwide information on the occurrence of STC in different foodstuffs during the last 40 years, and describes the progress made in analytical methodology for the determination of STC in food.

引用

页码：136 / 147

页数：12

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