干腌火腿中霉菌毒素研究的进展  

Progresses in the research of mycotoxins in dry-cured ham

作　　者：竺尚武[1] 

机构地区：[1]浙江工商大学食品学院,浙江杭州310035

出　　处：《食品与机械》2006年第5期112-114,共3页Food and Machinery

摘　　要：从干腌火腿中分离到一些霉菌菌株在培养基中生长时可以产生黄曲霉毒素、环匹阿尼酸、青霉酸、梗曲霉素、展青霉素、灰黄霉素、霉酚酸、赭曲霉毒素、橘青霉素和疣孢苷啶等多种霉菌毒素。生成霉菌毒素的霉菌都属于青酶和曲霉。鲜绿青霉可以在干腌火腿中生成环匹阿尼酸,且这种霉菌毒素在干腌火腿中具有较高的稳定性,从而对干腌火腿的安全性构成很大的威胁。将无毒性的霉菌菌株进行培养并接种到干腌火腿上,可防止干腌火腿中形成霉菌毒素。Some strains of moulds were isolated from dry-cured hams which could produce mycotoxins such as aflatoxin, cyclopiazonic acid, penicillic acid, sterigmatocysin, patulin, griseofulvin, mycophenolic acid, oehratoxin, citrinin and verrucosidin when these moulds grew in culture media. All toxigenic moulds belonged to Penicillium and Aspergillus. P. viridicatum could produce cyclopiazonic acid which was quite stable in ham, so this myeotoxin could pose a hazard to human health. Non-toxigenie mould strains could be used as starters in dry-cured hams to prevent mycotoxins forming in dry-cured hams.

关 键 词：干腌火腿 霉菌 霉菌毒素 防止措施 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]