食品中主要霉菌毒素分析方法的研究进展  

Progress in analysis methods for major mycotoxins in foodstuffs

作　　者：吴凤琪 岳振峰 张毅[3] 黄远祥 温景岚 WU Fengqi;YUE Zhenfeng;ZHANG Yi;HUANG Yuanxiang;WEN Jinglan(Shenzhen Academy of Inspection and Quarantine,Shenzhen 518045,China;Food Inspection Central of Shenzhen Customs,Shenzhen 518045,China;Shenzhen Polytechnic,Shenzhen 518055,China)

机构地区：[1]深圳市检验检疫科学研究院,广东深圳518045 [2]深圳海关食品检验检疫技术中心,广东深圳518045 [3]深圳职业技术学院,广东深圳518055

出　　处：《色谱》2020年第7期759-767,共9页Chinese Journal of Chromatography

基　　金：深圳市科技计划项目(JCYJ20170817165953563).

摘　　要：食品中霉菌毒素的检测面临基质复杂、污染浓度水平低的困扰,研发选择性高、富集能力强的样品前处理方法和高灵敏的分析方法对于提升食品中霉菌毒素的检测能力、保障食品安全具有重要意义。该文综述了近年来食品中霉菌毒素分析方法的研究进展,并对其发展方向作总结和展望。The analysis of mycotoxins in foodstuffs is affected by the complexity of the matrix and the extremely low concentration levels.The development of sample pretreatment and analytical methods that enable highly selective enrichment as well as highly sensitive detection is of great significance for food safety.This paper reviews the recent progress in biotoxin analysis methods and summarizes the prospects and development of this field.

关 键 词：霉菌毒素 黄曲霉毒素 赭曲霉毒素 展青霉素 食品安全 综述 

分 类 号：O658[理学—分析化学]