酒中伏马菌素的研究进展  

Research advances on fumonisins in alcoholic beverages

作　　者：曹佳璐[1] 张晓旭[1] 马丽艳[1,2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]农业部农产品质量监督检验测试中心,北京100083

出　　处：《中国酿造》2011年第9期8-10,共3页China Brewing

基　　金：教育部高等学校特色专业建设项目(TS10618)

摘　　要：伏马菌素是近年来发现的一种重要的霉菌毒素,其通过污染多种粮食、水果,继而进入包括酒类产品在内的多种食品中,在动物和人类表现出神经毒害、免疫毒害以及致癌性等,危害很大。该文针对伏马菌素对人畜的危害性、在酒精饮料中伏马菌素的来源、检测方法以及降低其危害的措施等方面,综述了近年来的研究进展,以期引起对伏马菌素的重视,并为深入研究伏马菌素奠定基础。Fumonisins are a group of recently discovered mycotoxins with similar structure. They can pollute cereals, fruits and other foods （e.g. alcoholic beverages）, and are harmful to human and animals through neurotoxicity, immunotoxic and carcinogenic properties. In order to pay close attention to fumonisins, the harms of fumonisins to human and animals, the source of fumonisins in alcoholic beverages, the detection methods and the ways to reduce the harms were discussed in this paper. It was expected to give some reference for further research.

关 键 词：伏马菌素 谷物 啤酒 葡萄酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]