烘焙食品中赭曲霉毒素AELISA快速检测及主要产生菌分离鉴定的研究  

Investigation of ochratoxin A by ELISH method in baking food and isolation and identification of ochratoxin A producing strain

作　　者：疏秀林[1] 施庆珊[1] 谢小保[1] 欧阳友生[1] 陈仪本[1] 

机构地区：[1]广东省微生物研究所广东省菌种保藏与应用重点实验室广东省微生物应用新技术公共实验室,广州510070

出　　处：《中国卫生检验杂志》2010年第5期974-975,共2页Chinese Journal of Health Laboratory Technology

基　　金：广东省科技攻关项目(2007A020300007-6);农业科技成果转化资金项目(2008GB2E000233)

摘　　要：目的:了解烘焙食品中赭曲霉毒素A的污染情况,并进行分析。方法:采用ELASA快速检测法对115个烘焙食品(包括面包、蛋糕、饼干、面条、方便面等)样品中赭曲霉毒素A的污染情况进行了调查,并分离鉴定主要产生菌。结果:面包、蛋糕和方便面污染水平较高,这对进一步加强烘焙食品安全性管理具有重要的指导意义;本文还从污染食品中分离一株强产毒菌,对其进行传统生物学鉴定,初步判断其为半知菌亚门曲霉科青霉属。结论:赭曲霉毒素A在烘焙食品中的含量应该受到关注,建立该项指标的检测和预警机制,同时加强对这种风险的管理。Objective：To investigate and analyze the contamination state of the ochratoxin A in baking foods.Methods：The occurrence of ochratoxin A was examined in 115 special baking foods（including bread,cakes,biscuits,noodles,instant noodles,etc.） by ELISH techniques,from which ochratoxin A producing strain was insolated and identified.Results：Bread,cakes and instant noodles,have a high pollution level,which has an important guiding significance to further strengthen the baking food safety management.A high producing strain was isolated from contaminated food.Three species were found to be toxigenic,but only one strongly ochratoxin a producing strain OTA-P3 was detected.With the following identifications of morphological characters,the strain OTA-P3 was identified as belonging to penicillium.Conclusion：More attention should be paid to the OTA contents in baking foods,enhancement of emergency management and warning system for OTA in foods.

关 键 词：赭曲霉毒素A 烘焙食品 青霉菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]