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紅麴米與橘黴素
紅麴米與橘黴素
曾耀源
(廠商會檢定中心)
甚麼是紅麴米？
紅麴米是熟米經過紅麴菌(例如Monascus purpureus) 發酵而成的紅色產物。在一些亞洲國家/地區(包括中國及台灣)，紅麴米長久以來被用作食物色素、 增味劑、肉類防腐劑和釀酒原料。
來源: Sastun, 2013
http://www.magichealth.com.tw/redrice.html
由於紅麴米及其相關產品具有抑制血液中膽固醇合成、降低血壓和抗氧化功能，近年來它們被視為“膳食補充品”或“健康食品”。在台灣，市面上有多種紅麴米及含紅麴之食品出售 (例如餅乾、肉腸、醬油、酒、膳食補充膠囊等)。在香港，含紅麴之膳食補充品亦在市場有售。
來源: New Taipei City Government, ND
http://tour.ntpc.gov.tw/page.aspx?wtp=3&wnd=338&id=E3_382000000A_008764
紅麴產品的保健功效可能來自一種叫作“Monacolin K”的成份。在美國，該成份被視作等同降膽固醇處方藥物 “Lovastatin”。因此，假若紅麴膳食補充品含有Lovastatin卻沒有列明，該產品便不能在美國出售。
橘黴素出現在紅麴米及其相關產品
雖然紅麴米及其衍生產品可能有益健康，但某些紅麴菌在發酵過程中亦會產生一種叫作“橘黴素”的真菌毒素。由於該毒素能損害動物的腎臟及肝臟，因此被視為對人體有害。這亦引起了大眾關注紅麴米產品受橘黴素污染的情況和對人體的危害。
事實上，很多調查發現紅麴米及其相關產品可含有過量的橘黴素。例如上月台灣衛生福利部食品藥物管理署公佈5種紅麴米產品不合格，所含的橘黴素 (7 ppm 至28 ppm) 超出法定上限(5 ppm)。
橘黴素與其他真菌毒素並存
除了橘黴素之外，含紅麴之產品亦可能含有其他真菌毒素 (例如赭曲霉毒素A或棒曲霉素)。這是因為收割後的農作物在儲存期間可能受到其他真菌污染 (例如青霉菌和曲霉菌均能產生毒素)。假若多種真菌毒素同時出現在紅麴米及其衍生產品，食物的整體毒性便會大大增加。
食品中橘黴素限量標準
儘管橘黴素曾在多種食物 (主要是穀類食物) 被檢出，以及多國 (加拿大、美國、非洲、亞洲和歐洲)已視它為天然污染物，關注橘黴素的人還是不多 (特別是相對於最為人認識的“黃曲霉毒素”)。
目前只有數個國家訂明食品中橘黴素限量標準。在台灣，不同類別的紅麴米產品設有不同的法定限值要求:
此外，歐盟亦已規定紅麴米衍生而成的膳食補充品不能含有超出2 ppm的橘黴素。
香港缺乏全面的真菌毒素限量標準
相反，香港法例目前只對食品中的黃曲霉毒素作出限值要求。至於其他可能出現在食物的真菌毒素 (例如橘黴素、赭曲霉毒素A、棒曲霉素等)，卻沒有清楚列明可接受的法定上限。
鑑於香港市面上有售的紅麴米產品及其他食品可能含有橘黴素或其他真菌毒素，政府應該清楚訂明這些毒素在食物的限值要求。這將有助業界和執法人員判斷食物是否合格。
此外，為了計算食物中含橘黴素所帶來的健康風險，有需要調查市面食物的橘黴素含量，以及評估香港市民從食物攝取橘黴素的情況。
