调味品中真菌毒素污染与防治
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摘要
真菌毒素是真菌产生的代谢产物,具有很强的致癌性和致畸性。调味品原料易受曲霉和青霉的侵染,这些霉菌可以产生多种真菌毒素,普通的食品加工和制备过程基本无法破坏真菌毒素的毒性。本文主要介绍了日常调味品中主要的真菌毒素种类,调研了国内外相关调味品中真菌毒素的污染现状,提出了不同种类真菌毒素的去除技术及防治方法,有助于保护消费者的健康,是目前社会发展需要迫切研究的方向之一。
Mycotoxins are a class of metabolites produced by fungi, which have strong carcinogenicity and teratogenicity. The contamination of mycotoxins in condiments is inevitable. With the accumulation of mycotoxins in human body for a long time, it will cause some potential safety hazards to human health. This paper mainly introduced the main kinds of mycotoxins in daily condiments, investigated the pollution status of mycotoxins in related condiments at home and abroad, and put forward different kinds of mycotoxins removal technology and prevention methods, which are helpful to protect consumers' health. It is one of the urgent research directions of social development at present.
Mycotoxins are a class of metabolites produced by fungi, which have strong carcinogenicity and teratogenicity. The contamination of mycotoxins in condiments is inevitable. With the accumulation of mycotoxins in human body for a long time, it will cause some potential safety hazards to human health. This paper mainly introduced the main kinds of mycotoxins in daily condiments, investigated the pollution status of mycotoxins in related condiments at home and abroad, and put forward different kinds of mycotoxins removal technology and prevention methods, which are helpful to protect consumers' health. It is one of the urgent research directions of social development at present.
引文
[1]Dawson W A,Jesbi M,Rizzo A,et al.Field evaluation of fungal competions of Fusatium culnorum and F.gruminearrum,causal agents of ear blight of inter wheat for the control of mycotoxin in production in grain[J].Biocontrol Sci Technnol,2004(14):783-799.
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[4]刘付香,李玲,梁炫强.生物防治黄曲霉毒素污染研究进展[J].中国生物防治,2010,26(1):96-101.
[5]闫培生,曹立新,王凯,等.真菌毒素生物防治研究进展[J].中国农业科技导报,2008,6:89-94.
[6]靳敏学,车振明.发酵调味品中黄曲霉毒素检测控制技术概论[J].中国调味品,2010(6):30-31.
[7]徐炜桢.郫县豆瓣黄曲霉毒素B1污染状况及季节变化分析[J].中国调味品,2018(9):36-40
[8]李昕,秦泽明,张维嘉,等.山东部分地区食用植物油中黄曲霉毒素B1污染状况调查[J].食品质量安全检测学报,2018,9(1):198-203
[9]高博,王艳,陈霄,等.贵州省辣椒制品中黄曲霉毒素B1的污染调查[J].贵州农业科学,2012,40(1):141-143.
[10]Patel S,Hazel C M,Winterton A G,et al.Survey of ethnic foods for mycotoxins[J].Food Additives&Contaminants,1996,13(7):833-841.
[11]Nagy Halim,Youssef Y A,El-Fouly M Z,et al.Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins[J].Botanical Bulletin of Academia Sinica,1998(39):46-50.
[12]Thirumaladevi K,Mayo M A,Reddy G,et al.Occurrence of ochratoxin A in black pepper coriander ginger and turmeric in India.[J].Food Additives&Contaminants,2001,18(9):830-835.
[13]Abdulkadar A,Al A A.Mycotoxins in food products available in Qatar[J].Food Control,2004,15(7):543-548.
[14]FAS.Survey of spices for aflatoxins and och-ratoxin A.Food Survey Informtion sheet73[S].UK,2005.
[15]吴海文,王茂华,任嘉嘉,等.基于风险分析方法的食品中天然毒素污染防控[J].食品科学技术学报,2013,31(1):77-82.
[2]Petersson S,Hansen MW,Axbergn K,et al.Ochratoxin A accumulation in cultures of Penicillum verrucosum with the arrtagonistic yeast Pichia anomala and Saccaranyces cerevisine[J].Mycol Res,1998(102):1003-1008.
[3]张子沛,顾楠,赵国华.生物方法去除真菌毒素研究进展[J].粮食与油脂,2012,25(1):43-45.
[4]刘付香,李玲,梁炫强.生物防治黄曲霉毒素污染研究进展[J].中国生物防治,2010,26(1):96-101.
[5]闫培生,曹立新,王凯,等.真菌毒素生物防治研究进展[J].中国农业科技导报,2008,6:89-94.
[6]靳敏学,车振明.发酵调味品中黄曲霉毒素检测控制技术概论[J].中国调味品,2010(6):30-31.
[7]徐炜桢.郫县豆瓣黄曲霉毒素B1污染状况及季节变化分析[J].中国调味品,2018(9):36-40
[8]李昕,秦泽明,张维嘉,等.山东部分地区食用植物油中黄曲霉毒素B1污染状况调查[J].食品质量安全检测学报,2018,9(1):198-203
[9]高博,王艳,陈霄,等.贵州省辣椒制品中黄曲霉毒素B1的污染调查[J].贵州农业科学,2012,40(1):141-143.
[10]Patel S,Hazel C M,Winterton A G,et al.Survey of ethnic foods for mycotoxins[J].Food Additives&Contaminants,1996,13(7):833-841.
[11]Nagy Halim,Youssef Y A,El-Fouly M Z,et al.Contamination of some common medicinal plant samples and spices by fungi and their mycotoxins[J].Botanical Bulletin of Academia Sinica,1998(39):46-50.
[12]Thirumaladevi K,Mayo M A,Reddy G,et al.Occurrence of ochratoxin A in black pepper coriander ginger and turmeric in India.[J].Food Additives&Contaminants,2001,18(9):830-835.
[13]Abdulkadar A,Al A A.Mycotoxins in food products available in Qatar[J].Food Control,2004,15(7):543-548.
[14]FAS.Survey of spices for aflatoxins and och-ratoxin A.Food Survey Informtion sheet73[S].UK,2005.
[15]吴海文,王茂华,任嘉嘉,等.基于风险分析方法的食品中天然毒素污染防控[J].食品科学技术学报,2013,31(1):77-82.