酿造酱油中黄曲霉毒素B1的含量调查与风险评估  

The content of aflatoxin B1 investigation in brewed soy sauce and risk assessment

作　　者：孙婷婷[1] 徐丹[1] 晏丽[1] 孙秀兰[1] 李群[2] 

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

出　　处：《食品科技》2010年第12期296-298,共3页Food Science and Technology

基　　金：十一五科技支撑计划子课题(2007BAK36B06)

摘　　要：黄曲霉毒素B1(AFB1)是已知毒性最强的天然物质,在原料及酱油生产过程中极易产生。为了解我国酿造酱油中AFB1的污染现状,研究采用酶联免疫法(ELISA)对我国203个酱油样品中的AFB1含量进行了检测。分析了我国不同省份酿造酱油中的AFB1含量的总体状况,为建立我国酱油中黄曲霉毒素B1的应急对策与预警体系提供了基础数据。Aflatoxin B1（AFB1） was the most poisonous and natural substance as we known,which was easy to produce in the raw materials and in the process of producing brewed soy sauce.To know the pollution situation of AFB1 in brewed soy sauce in China,the study used enzyme-linked immunosorbent assay（ELISA） to detecte the content of AFB1 in our 203 samples in brewed soy sauce.Soy sauce in different provinces in China were analyzed to study the overall situation of the content of AFB1 for the establishment of emergency response and early warning systems of AFB1 to provide the basic data.

关 键 词：黄曲霉毒素B1 酿造酱油 酶联免疫法 

分 类 号：TS201.6[轻工技术与工程—食品科学]