酱油中黄曲霉毒素B1的风险评估  

Risk assessment of AFB1 in soy sauce

作　　者：孙秀兰[1] 晏丽[1] 徐丹[1] 孙婷婷[1] 朱瑜[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]汉中市产品质量监督检验所,陕西汉中723000

出　　处：《中国微生态学杂志》2010年第8期748-750,753,共4页Chinese Journal of Microecology

基　　金：十一五科技支撑计划子课题"我国优势传统食品安全性评价"(2007BAK36B06);国家"863"项目(2007AA10Z428)

摘　　要：黄曲霉毒素B1(AFB1)是已知毒性最强的天然物质,在我国的酱油产品中普遍存在,对人体的危害及其严重,其安全性受到消费者的密切关注。为了解我国酱油中黄曲霉毒素B1的安全现状,建立我国酱油中黄曲霉毒素B1的应急对策,本文采用酶联免疫法(ELISA)对我国203个酱油样品中的AFB1含量进行了检测,并就现有的污染状况,从危害识别、危害描述、暴露评估和风险特征描述等方面对酱油中的AFB1进行了风险评估。Aflatoxin B1（AFB1） is the most poisonous natural substance,which usually appears in soy sauce products,and is harmful to human body.Therefore the safety of soy sauce attracts the consumers＇ attention.In order to understand the safety status of aflatoxin B1 in soy sauce made in China and to establish the emergency response to aflatoxin B1 in soy sauce,the enzyme-linked immunosorbent assay（ELISA） was used in this study to detect the content of AFB1 in 203 samples of soy sauce,and risk assessment in terms of AFBI in soy sauce were carried out in regard with the hazard identification,hazard description,exposure assessment and risk characterization based on the existing status of contamination.

关 键 词：酱油 AFB1 风险评估 

分 类 号：Q93-332[生物学—微生物学]