哈尔滨地区水稻真菌产毒力及市售大米真菌毒素污染风险评估-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

哈尔滨地区水稻真菌产毒力及市售大米真菌毒素污染风险评估

Toxigenic capacity of rice fungi in Harbin Area and risk assessment of fungal toxin contamination in commercially available rice

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250208004
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	杨焕春, 常向彩, 孙向东*,
作者单位	安顺学院化学化工学院; 黑龙江省农业科学院农产品质量安全研究所
摘要	目的探究哈尔滨地区地产大米真菌毒素污染情况并对其进行风险评估。方法采用液相色谱-串联质谱法检测市售地产稻花香2号大米黄曲霉毒素B1 (aflatoxin B1, AFB1)和赭曲霉毒素A (ochratoxin A, OTA)的含量。通过Monte Carlo模拟, 采用非参数概率评估方法和点评估方法, 评估了哈尔滨地区不同人群通过食用大米对AFB1和OTA的膳食暴露风险。结果建立了AFB1和OTA的膳食暴露模型。研究发现无论是AFB1, 还是OTA, 儿童都是高风险人群, 尤其是儿童中的高消费人群, 通过食用大米导致肝癌的潜在风险较大。结论哈尔滨地区居民食用大米导致AFB1和OTA暴露的健康风险总体较低, 但儿童高消费人群潜在健康风险较大, 需要引起高度注意, 其他人群无明显的健康风险。
Abstract	Objective To investigate the contamination of fungal toxins in locally produced rice in Harbin Area, and conduct a risk assessment. Methods The content of aflatoxin B1 (AFB1) and ochratoxin A (OTA) in commercially available locally produced Daohuaxiang No.2 rice were detected using liquid chromatography-tandem mass spectrometry. Through Monte Carlo simulation, non-parametric probabilistic assessment methods and point assessment methods were employed to evaluate the dietary exposure risk of different populations in Harbin to AFB1 and OTA through the consumption of rice. Results A dietary exposure model for AFB1 and OTA has been established. This study found that both AFB1 and OTA pose a high risk to children, especially those with high consumption levels, who had a greater potential risk of developing liver cancer through rice consumption. Conclusion The overall health risk of AFB1 and OTA exposure through rice consumption among residents in Harbin is relatively low. However, there is a significant potential health risk for high-consuming children, which requires much more attention. Apparent health risks were not found for other populations.
关键词	哈尔滨;水稻;真菌;毒素;风险评估
KeyWord	Harbin; rice; fungi; toxins; risk assessment
基金项目
页码	291-298

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杨焕春, 常向彩, 孙向东*. 哈尔滨地区水稻真菌产毒力及市售大米真菌毒素污染风险评估 [J]. 食品安全质量检测学报. 2025; 16; (13). 291 - 298.

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