果品中真菌毒素的污染、毒性、生物合成及影响因素研究进展  

Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits

作　　者：沈友明 聂继云[1] 李志霞[1] 李海飞[1] 毋永龙[1] 张建一 SHEN Youming, NIE Jiyun, LI Zhixia, LI Haifei, WU Yonglong, ZHANG Jianyi(Quality Inspection and Test Center for Fruit and Nursery Stocks （Xingcheng）, Ministry of Agriculture, Laboratory of Quality ＆ Safety Risk Assessment for Fruit （Xingcheng）, Ministry of Agriculture, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China)

机构地区：[1]中国农业科学院果树研究所农业部果品质量安全风险评估实验室(兴城)农业部果品及苗木质量监督检验测试中心(兴城),辽宁兴城125100

出　　处：《食品科学》2018年第9期294-304,共11页Food Science

基　　金：国家农产品质量安全风险评估重大专项(GJFP2016003);现代农业产业技术体系建设专项(CARS-27);中国农业科学院科技创新工程项目(CAAS-ASTIP)

摘　　要：真菌毒素是危害果品质量的重要因子。果品中重点关注的真菌毒素有展青霉素、链格孢霉毒素、赭曲霉毒素A和黄曲霉毒素,其形成、转化、消解规律和控制技术是果品质量安全研究的重要内容。本文从果品中真菌毒素的污染种类、产毒菌株、毒性毒理、产毒基因、合成途径、影响因素等方面综述了相关研究进展。Mycotoxins are an important detrimental factor for fruit quality. The presence of some mycotoxins in fruits such as patulin, Alternaria toxins, ochratoxin A and aflatoxins is an issue of major concern nowadays. Current studies are focused on the formation, transformation, control and elimination of mycotoxins to ensure the safety and quality of fruits. The aim of this review is to survey mycotoxins contamination, producers, toxicity and toxicology, encoding genes, biosynthetic mechanisms and influencing factors.

关 键 词：果品 真菌毒素 污染 毒性 生物合成 影响因素 

分 类 号：TS207.4[轻工技术与工程—食品科学]