Degradation of Aflatoxin B1 during the Fermentation of Alcoholic Beverages

Toxins

Tomonori Inoue¹  Yasushi Nagatomi¹  Atsuo Uyama¹ 

[1] Research Laboratory for Food Safety Chemistry, Asahi Group Holdings, Ltd., 1-21, Midori 1-chome, Moriya-shi, Ibaraki 302-0106, Japan;

关键词: aflatoxin B₁;    beer;    wine;    fermentation;    high pressure liquid chromatography tandem mass spectrometry (LC-MS/MS);   

DOI  :  10.3390/toxins5071219

来源: mdpi

【 摘 要 】

Aflatoxin B₁ (AFB₁) is a contaminant of grain and fruit and has one of the highest levels of carcinogenicity of any natural toxin. AFB₁ and the fungi that produce it can also contaminate the raw materials used for beer and wine manufacture, such as corn and grapes. Therefore, brewers must ensure strict monitoring to reduce the risk of contamination. In this study, the fate of AFB₁ during the fermentation process was investigated using laboratory-scale bottom and top beer fermentation and wine fermentation. During fermentation, cool wort beer samples and wine must samples were artificially spiked with AFB₁ and the levels of AFB₁ remaining after fermentation were analyzed. AFB₁ levels were unchanged during both types of fermentation used for beer but were reduced to 30% of their initial concentration in wine. Differential analysis of the spiked and unspiked wine samples showed that the degradation compound was AFB_2a, a hydrated derivative of AFB₁. Thus, the results showed that the risk of AFB₁ carryover was still present for both types of beer fermentation but was reduced in the case of wine fermentation because of hydration.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.