Analytical Session
YASUSHI NAGATOMI, Research Laboratories for Food Safety Chemistry, Asahi Group Holdings, Ltd., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
Co-author(s): Tomonori Inoue, Atsuo Uyama, and Naoki Mochizuki,
Research Laboratories for Food Safety Chemistry, Asahi Group Holdings,
Ltd., Moriya, Japan
ABSTRACT: Mycotoxins are frequent contaminants of grains
and are considered critical risk substances for brewers. Meanwhile, in
response to recently increasing consumer demands for food safety
assurance, brewers have to present any risks substances that can
contaminate their products, based on experimental data. In this study,
the fates of mycotoxins in the course of beer brewing were investigated
with the view to ensuring improved risk control. Ground malt was
artificially contaminated with 14 mycotoxins that are well known and
often found as food contaminants and was brewed via steps such as
mashing, boiling, and fermentation on a laboratory scale. Analytical
samples were taken from wort, spent grain, and beer produced at certain
key points in the brewing process. The samples were extracted and
purified with the SPE (solid phase extraction) method, and
concentrations of the mycotoxins in the samples were analyzed by
LC-MS/MS using a multi-residue method. In the results, half of the
mycotoxins clearly showed a reduction in concentration in the unhopped
wort and were adsorbed onto the spent grain after mashing. In addition,
some of the mycotoxins diminished during boiling and fermentation. This
suggests that the risks of contaminating beer with mycotoxins was
reduced remarkably after the entire brewing process.
Yasushi
Nagatomi received a B.S. degree in pharmaceutical science and a Ph.D.
degree in synthetic organic chemistry from Osaka University. He began
his career in 2000 at Merck Research Laboratories Tsukuba Research
Institute (Banyu, Japan), where he was engaged in the development of
anticancer substances for eight years. In 2008, he joined Asahi
Breweries, Ltd. and currently works in Research Laboratories for Food
Safety Chemistry at Asahi Group Holdings, Ltd. As a chief researcher at
the laboratories, he is responsible for developing technologies for food
analysis for the assurance of food safety.
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