Gıdalarda Aflatoksin Düzeylerinin Belirlenmesinde Kullanılan Analiz Yöntemleri

Öz

Aflatoksinler kuru meyveler, yağlı kuru meyveler, baharatlar, tahıllar, süt ve süt ürünleri ve hayvan yemlerinde yaygın olarak bulunabilen mikotoksinlerdendir. Aflatoksinler diğer mikotoksinler gibi, bu ürünlerde hasat öncesi tarlada, hasat zamanı veya hasat sonrası uygun olmayan depo koşullarında toksin üreten fungusların gelişmesiyle ortaya çıkmaktadırlar. Ayrıca işleme ve depolama gibi çeşitli aşamalarda da kontaminasyon riski söz konusudur ve bu durum oldukça sorun oluşturmaktadır. Aflatoksinlerin karaciğer hastalıkları (hepatatoksik, hepatokarsinojenik), kanserojen ve teratojenik etkiler, kanamalar (bağırsaklar, böbrekler), bağışıklık sistemine baskı gibi sağlık üzerine olumsuz etkileri bulunmaktadır. Gıda ve yemlerde bulunan aflatoksinlerin belirlenmesinde kullanılan birçok metot vardır. Aflatoksin analizlerinde ince tabaka kromatografisi, kapiler elektroforez, ELISA, yüksek basınçlı sıvı kromatografisi, gaz kromatografisi ve kromatografik metotların kütle spektroskopisi ile birlikte kullanımı gibi metotlar kullanılmaktadır. Kromatografik metotların kütle spektroskopisi ile birlikte kullanımı ile daha düşük ölçüm limitlerine ulaşılabilmektedir. Bu nedenle son zamanlarda bu yöntemler ön plana çıkmaktadır. Bu derlemede gıdalarda aflatoksinlerin belirlenmesinde kullanılan analiz yöntemleri ve bu yöntemler ile ilgili son gelişmeler üzerinde durulacaktır.

Anahtar Kelimeler

• Aflatoksin,mikotoksin,HPLC,LC-MS/MS

The Methods of Analysis Used in the Determination of Aflatoxin Levels in Food

Öz

Aflatoxins are mycotoxins which are widely found in dry fruits, oily dried fruits, spices, cereals, milk and dairy products and animal feed. These occur in the development of toxin-producing fungi in pre-harvest field, during harvest time, or under unsuitable storage conditions after harvest. Also, there is a risk of contamination at various stages such as processing and storage. Aflatoxins have adverse effects on health such as liver diseases (hepatotoxic, hepatocarcinogenic), carcinogenic and teratogenic effects, hemorrhages (intestine, kidney etc.) and pressure on the immune system. There are a number of methods used to identify aflatoxins found in food and feed. These include thin layer chromatography, capillary electrophoresis, ELISA, high pressure liquid chromatography, gas chromatography, and mass spectroscopy of chromatographic to analyze aflatoxins. Lower measurement limits can be achieved by using chromatographic methods with mass spectroscopy. For this reason, these methods have recently come into prominence. This review will focus on the methods of analysis and recent developments in the identification of aflatoxins in food.

Anahtar Kelimeler

• Aflatoxin,mycotoxin,HPLC,LC-MS/MS

Kaynakça

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