期刊
FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
卷 10, 期 1, 页码 5-14出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/19393210.2016.1210244
关键词
Spices; herbs; mycotoxins; pesticide residues; toxic metals; HPLC-QqQ-MS; MS; ICP-MS; maximum residue limits; regression analysis
资金
- SPICED project [EU-FP7-SEC-2012-1, 312631]
- National Research Programme Agricultural Resources for Sustainable Production on Qualitative and Healthy Foods in Latvia (AgroBioRes)
A total of 300 samples representing six condiments (black pepper, basil, oregano, nutmeg, paprika, and thyme) were analysed for 11 mycotoxins, 134 pesticides and 4 heavy metals by ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry and inductively coupled plasma mass spectrometry. Mycotoxins were detected in 4%, 10% and 30% of all nutmeg, basil and thyme samples, respectively. The residues of 24 pesticides were detected in 59% of the analysed condiments. The maximum residue levels of pesticides were exceeded in 10% of oregano and 46% of thyme samples. A risk assessment of heavy metals was performed, indicating daily intake levels far below the tolerable intake levels.
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