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Tom 75 Nr 3 (2020)

Artykuły

Kontrola obecności mykotoksyn w produktach rolniczych i żywności. Cz. II. Praca przeglądowa

DOI: https://doi.org/10.24326/as.2020.3.3
Przesłane: 2 października 2020
Opublikowane: 02-10-2020

Abstrakt

Wzrost świadomości społeczeństwa w zakresie jakości i bezpieczeństwa żywności wynika przede wszystkim z postępu naukowego. Bezpieczny produkt albo nie stwarza żadnego niebezpieczeństwa, albo stwarza mało zagrożeń, które są uważane za akceptowalne w ramach wysokiego poziomu ochrony zdrowia i bezpieczeństwa ludzi. Można wymienić wiele substancji, których obecność w żywności jest niepożądana. Szczególnie niebezpiecznymi dla zdrowia i życia człowieka są metabolity grzybów strzępkowych określane mianem mykotoksyn. Jest to grupa związków bardzo zróżnicowanych pod względem chemicznym, co utrudnia analizę obecności tych substancji w różnorodnych próbkach pochodzenia rolniczego, w tym w żywności i paszach. W pracy zawarto przegląd literatury na temat metod oznaczania mykotoksyn z zastosowaniem różnych technik analitycznych jak: chromatografia cienkowarstwowa (TLC), wysokosprawna chromatografia cieczowa (HPLC) i chromatografia gazowa (GC) z różnymi wariantami detekcji oraz spektroskopia w bliskiej podczerwieni (NIR). Ponadto przedstawiono zastosowanie testów immunoenzymatycznych i metod opartych na biologii molekularnej, które stanowią alternatywne rozwiązania w stosunku do metod chromatograficznych.

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