柑橘果实中主要的真菌毒素及其检测技术  

Major mycotoxinsin the citrus fruits and development of detection methods

作　　者：胡媛媛[1] 马良[1,2] 张宇昊[1,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400716 [3]重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品工业科技》2013年第24期385-391,共7页Science and Technology of Food Industry

基　　金：国家重点基础研究发展计划(973计划)项目课题(2013CB127803);中央高校基本科研业务费专项(XDJK2013B035)

摘　　要：柑橘果实在生长、采收、贮运、销售等过程中易受到青霉菌、链格孢霉菌等病原微生物的污染,产生并积累各种真菌毒素,继而影响产品质量与安全。本文阐述了污染柑橘果实的主要真菌毒素及其污染分布,结合检测技术的研究情况,分析了柑橘属果实真菌毒素的研究方向,对柑橘果实及其产品的质量安全与产业发展具有重要意义。Citrus fruits are always contaminated by microorganisms such as Penicilliums,Alternaria alternate during its growing,harvesting,storage and transport process. These microorganisms can produce mycotoxins and be harmful to the citrus fruits and their products qualities. The harmness,contamination status and distribution status of main mycotoxins in the citrus fruits were presented and analyzed in the paper. Combined with their mainstream detection and pollution control technologies,the potential research directions of mycotoxins in citrus fruits was analyzed. It will be beneficial to citrus fruits and their products＇ quality as well as its industrial development significantly.

关 键 词：柑橘 真菌毒素 检测 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]