棒曲霉素控制技术及检测方法研究进展  

Review on the Controlling and Determination Methods of Patulin

作　　者：王莹[1] 岳田利[1] 王丽[1] 

机构地区：[1]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《农产品加工（下）》2007年第3期48-51,共4页Farm Products Processing

基　　金：国家西部项目(2001BA901A19);国家农业科技跨越计划(2005-4.1);国家"十一五"科技支撑计划(2006BAK02A24)。

摘　　要：系统阐述了棒曲霉素的的理化性质,分析了国内外对棒曲霉素检测、去除及降解技术研究的现状及存在问题,提出了我国目前应着力解决的关键技术性问题:①建立食品中棒曲霉素的全程控制技术体系,从源头做起,在食品生产的不同阶段嵌入关键控制技术,实现全程监测、预警及控制;②建立棒曲霉素的现场快速检测方法及监测技术体系,为实时控制提供基础数据;③进一步研究完善食品中棒曲霉素的安全去除技术方法;④研究开发食品中棒曲霉素安全的降解技术,构建降解与去除相耦合的新型工艺技术体系。The paper presents the physical and chemical properties of patulin. It also reports the current methods for patulin detection, removal, and degradation. There are still some problems in those methods .Against them, at present, efforts should be made to resolve key technical problems：①Build up a whole system for patulin control beginning from the source. The critical control points must be embedded in the different stages of food production, so that we could accomplish monitoring, early-warning and control; ②Establish rapid detection and monitoring technology system for patulin to provide the basic data fur real-time control; ③Further study to improve the safety of food patulin removal techniques; ④Do some research to develop safe food patulin degradation techniques coupled with the removal techniques.

关 键 词：棒曲霉素 检测方法 去除技术 

分 类 号：TS201.3[轻工技术与工程—食品科学]