تعیین میزان زیرالنون در انواع نان گندم، جو و ذرت در اصفهان

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشیار گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

2 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

چکیده

زیرالنون مایکوتوکسینی است که به‌علت اثرات استروژنیک، ایمونوتوکسیژنیک، تراتوژنیک و کارسینوژنیک خطر بالقوه‌ا­ی برای سلامت انسان دارد. این مطالعه با هدف تعیین میزان زیرالنون در انواع نان مصرفی شهرستان اصفهان انجام شد. در این مطالعه توصیفی، 60 نمونه انواع نان گندم، نان جو و نان ذرت عرضه شده در شهرستان اصفهان از پاییز 1390 تا تابستان 1391 جمع­آوری و از نظر میزان آلودگی با زیرالنون با روش الایزا مورد بررسی قرار گرفتند. طبق نتایج به‌دست آمده، محدوده غلظت زیرالنون در نمونه­ها بین 35/0 تا 38/48 میکروگرم در کیلوگرم و میانگین و انحراف معیار میزان آلودگی نمونه­های نان گندم، نان جو و نان ذرت به‌ترتیب برابر با 94/3±21/6، 52/8±81/12 و 53/9±35/10 میکروگرم در کیلوگرم به‌دست آمد. سطح آلودگی هیچ‌یک از نمونه­های آزمایش شده بیش از حداکثر مجاز تأیید شده در قوانین اتحادیه اروپا برای زیرالنون در غلات نبود. با این وجود پایش پیوسته سطح آلودگی زیرالنون در غلات و به‌ویژه در گندم ضروری است.

کلیدواژه‌ها


عنوان مقاله [English]

Determination of Zearalenone concenteration in wheat, Oat and Maize breads in Isfahan

نویسندگان [English]

  • E Rahimi 1
  • A Shakerian 1
  • G Raeisi 2
1 Associate Professor, Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
2 Graduated Student of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
چکیده [English]

Zearalenone is a mycotoxin that poses a risk to human health due to its oestrogenic, immunotoxigenic, teratogenic and carcinogenic effects. This study was undertaken to determine the concentration of zearolenone in different types of bread consumed in Isfahan. In a descriptive study, a total of 60 samples consisting of wheat, oat and maize breads was obtained from Isfahan retails from October 2011 to December 2012. Using ELISA method the samples were surveyed for the presence of zearalenone. According to the results, concentration of zearalenone in positive samples ranged between 0.35 and 45.38 ng/g. Moreover, the mean and standard deviation of zearalenone concentration in wheat, oat and maize breads were estimated as 3.94 ± 6.21, 8.52 ±12.81 and 9.53 ±10.35 ng/g, respectively. Any positive sample contained zearalenone concentration more than the maximum level of 50 ng/g set by the European Regulation for zearalenone in cereals and bread. However, it is essential to continuously monitor the zearalenone contamination level in cereals and particularly in wheat.
 

کلیدواژه‌ها [English]

  • Mycotoxin
  • Zearalenone
  • Bread
  • Elisa
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