水果及其制品中棒曲霉素的残留分析进展  

Development of Analyzing Residual Patulin in Fruit and its Product

作　　者：乌日娜[1] 尚洁[1] 

机构地区：[1]北方民族大学生命科学与工程学院,银川750021

出　　处：《中国国境卫生检疫杂志》2007年第3期188-190,共3页Chinese Journal of Frontier Health and Quarantine

基　　金：国家民委科研项目(05XBE06)

摘　　要：入世以来,农产品出口不断受到“绿色贸易壁垒”的困扰,水果及其制品的出口也不例外。棒曲霉素是由水果腐烂部位的真菌类产生的次生代谢产物。由于棒曲霉素的致突变性和致畸性并可能对消费者的健康产生危害,许多国家都已制定了相关标准以尽可能降低水果制品中棒曲霉素的含量。为此,对水果及制品中棒曲霉素的残留分布、毒性限量、分析检测方法及其研究新动向进行了综述。Since China＇s access to WTO, our farm products are frequently frustrated by green technical barriers in export trade, with fruit and it＇s produce included. Patulin is a secondary metabolite produced mainly in rotten parts of fruit by a wide range of fungi. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce level of patulin in fruit product to as law as practically possible.This article described the residual distribution of Patulin, as well as its toxicity limit in fruit and it＇s product. The analysis methods and the new way in study of patulin were also described in the article.

关 键 词：棒曲霉素 残留 检测 水果及其制品 

分 类 号：R155.5[医药卫生—营养与食品卫生学]