食物中T-2毒素检测及脱除研究进展  

Research Advances in Detection and Removal of T-2 Toxin in Foods

作　　者：薛山[1] 贺稚非[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2013年第15期349-354,共6页Food Science

基　　金：国家"973"计划项目(2009CB118806);国家现代农业产业技术体系建设专项(CARS-44-D-1)

摘　　要：T-2毒素是由多种镰刀菌产生的一种A类单端孢霉烯族倍半萜烯类霉菌毒素,其在自然界广泛存在,易在谷物及其制品等残留,具有一定隐蔽性,并可通过生物体和食物链中的富集作用,进而直接或间接污染植物源与动物源食物,严重威胁畜禽以及人体健康。本文对T-2毒素的来源、性质、检测、脱除、存在问题及研究趋势进行了概述,以期为后续研究提供依据。T-2 toxin is a kind of type A trichothecene mycotoxins produced by a variety of Fusarium fungi. It is widespread in nature and its residue can be easily retained in cereal and cereal products in a concealed manner. Moreover, it can contaminate plant-origin or animal-origin foods directly or indirectly, thus resulting in serious threats to livestock and human health, by the enrichment in the organism and food chain. This paper summarizes the origin, characteristics, detection, removal, current problems and future trends ofT-2 toxin, which will provide a theoretical basis for follow-up exploration.

关 键 词：T-2毒素 性质 检测 脱除 趋势 

分 类 号：TS201.2[轻工技术与工程—食品科学]