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玉米中四种黄曲霉毒素的关系 被引量:2

Correlationship of four aflatoxins in corns
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摘要 目的了解我国玉米中黄曲霉毒素B1(AFB1)、黄曲霉毒素B2(AFB2)、黄曲霉毒素G1(AFG1)和黄曲霉毒素G2(AFG2)污染的关系。方法用统计方法分析玉米中任意两种毒素污染率、污染浓度的相关性;计算AFB1与总黄曲霉毒素(AFs)的数量关系,分析AFB1在AFs中的构成。结果 AFB1检出率最高,AFB2没有单独污染,均伴随AFB1。任两种毒素浓度呈正相关(P=0.000),AFB1、AFB2、AFG1与AFG2的相关系数均大于0.95。任两种毒素检出率有相关性(P=0.000),AFB1和AFB2相关性最强。随AFB1浓度区间增高,AFB2检出率增高,AFG1和AFG2检出率先升高后降低;AFB1与AFs浓度比升高,AFs高于4μg/kg时,浓度比超过0.5。结论 AFB1和AFB2污染密切相关,AFB2伴随AFB1,二者污染率和浓度呈正向变化。当AFB1浓度较高时,对AFG1和AFG2呈现抑制作用。按照AFs限量是AFB1的两倍,当玉米中AFs限量在4μg/kg以上时,同时制定AFB1和AFs限量,与仅制定AFB1限量相比,不增加管理效力。 Objective To explore the correlations of four aflatoxins AFB1 , AFB2, AFGI and AFG2 in corns in China. Methods The correlations between any two aflatoxins contamination rate and their concentration were statistically analyzed. The constitute of AFB1 in total AFs were also calculated and analyzed. Results The positive rate of AFB1 was the highest and the presence of AFB2 was always accompanied with AFB1. There were statistically significant positive correlations between any two of aflatoxins (P= 0. 000) with the coefficients lager than 0.95. Meanwhile, the correlation between AFB1 and AFB2 was the highest. Along with broadened concentration range of AFB1, the positive rate of AFB2 increased, while, the positive rates of AFG1 and AFG2 decreased following a short increase. At the same time, the concentration ratio of AFB1 to AFs elevated and was over 0.5 when the concentration of AFs was more than 4μg/kg. Conclusions The presence of AFB1 and AFB2 is closely related. The positive rates and concentrations of AFB1 and AFB2 change in the same way. AFG1 and AFG2 are usually inhibited under high concentration of AFB1. When the maximum amount of AFs is over 4 μg/kg, the limit of both AFs and AFB1 should be simultaneously set up in order to improve management effectiveness.
出处 《中国预防医学杂志》 CAS 2013年第10期759-762,共4页 Chinese Preventive Medicine
关键词 玉米 黄曲霉毒素 相关性 Corn Aflatoxins Correlation
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参考文献8

  • 1Hariprasad P, Durivadivel P, SnigdhaM, et a/.Natural oc currence of aflatoxin in green leafy vegetables [J]. Food Chem, 2013, 138 (2-3): 1908-1913.
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