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Mycotoxins in fermented beverages
Martiník, Jan ; Svoboda, Zdeněk (referee) ; Běláková,, Sylvie (advisor)
Mycotoxins are toxic secondary metabolites of mold and fungi that attack cereals, wine grapes or apples, which are then used to produce fermented beverages. This thesis focuses on mycotoxin patulin which is primarily found in ciders. The theoretical part describes selected mycotoxins, legislation concerning these mycotoxins and their occurrence in fermented beverages. Section of the theoretical part is also dedicated to the description of fermented beverages and analytical methods used to determine mycotoxins in beverages. The experimental part deals with the validation parameters of the method for determination of patulin and 5-HMF. It also deals with the extraction and determination of these substances. Columns EASIMIPTM PATULIN were used in the extraction of patulin and 5-HMF and the concentration was measured by ultra high performance chromatography with photodiode array detection (UPLC/PDA). The determination of patulin and 5-HMF was performed in a total of 33 samples of cider, 9 samples of apple juice, 2 samples of wine and 2 samples of radler. Patulin was found in 6,1 % of cider samples and in 44,4 % of apple juice samples. 5-HMF was found in both wines and radlers, in 78,8 % of ciders and in 77,8 % of apple juices. All measurement data is processed in the results and discussion. The results were compared with foreign studies.
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Mycotoxins in fermented beverages
Martiník, Jan ; Svoboda, Zdeněk (referee) ; Běláková,, Sylvie (advisor)
Mycotoxins are toxic secondary metabolites of mold and fungi that attack cereals, wine grapes or apples, which are then used to produce fermented beverages. This thesis focuses on mycotoxin patulin which is primarily found in ciders. The theoretical part describes selected mycotoxins, legislation concerning these mycotoxins and their occurrence in fermented beverages. Section of the theoretical part is also dedicated to the description of fermented beverages and analytical methods used to determine mycotoxins in beverages. The experimental part deals with the validation parameters of the method for determination of patulin and 5-HMF. It also deals with the extraction and determination of these substances. Columns EASIMIPTM PATULIN were used in the extraction of patulin and 5-HMF and the concentration was measured by ultra high performance chromatography with photodiode array detection (UPLC/PDA). The determination of patulin and 5-HMF was performed in a total of 33 samples of cider, 9 samples of apple juice, 2 samples of wine and 2 samples of radler. Patulin was found in 6,1 % of cider samples and in 44,4 % of apple juice samples. 5-HMF was found in both wines and radlers, in 78,8 % of ciders and in 77,8 % of apple juices. All measurement data is processed in the results and discussion. The results were compared with foreign studies.
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Rizika plísní a mykotoxinů v chovu zvířat
BOHÁČKOVÁ, Lenka
The aim of this work is to provide information about what toxigenic fungi and mycotoxins are. The mycotoxins were highlighted the most important types of them, the characteristics, biological effects, methods of determining. Aflatoxins are naturally commonly occurring mycotoxins, which are produced by toxigenic filamentous fungi of the genus Aspergillus. These are substances with a very high toxicity. In conclusion, there are described the methods of detection, prevention and decontamination of mycotoxins. The decontamination is carried out by physical, chemical or biological methods.
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