食品中米酵菌酸的相关研究  

The Related Research of Bongkreic Acid in Food

作　　者：宋娓娜 薛笛笛 路飞 李国德 肖志刚 史梦娜 张一凡 SONG Weina;XUE Didi;LU Fei;LI Guode;XIAO Zhigang;SHI Mengna;ZHANG Yifan(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China;Shenyang Key Laboratory of Grain and Oil Deep Processing,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]沈阳市粮油深加工重点实验室,辽宁沈阳110034

出　　处：《现代食品》2023年第11期23-26,共4页Modern Food

基　　金：沈阳师范大学大学生创新创业训练计划(X202210166102);辽宁省民生科技计划项目“稻谷节能干燥及副产项目物减损利用关键技术攻关”(2021JH2/10200021)。

摘　　要：米酵菌酸是由椰毒假单胞菌酵米面亚种产生的一种毒性极强的毒素,常见于粮食类发酵食品中,且暂时未寻找到解毒办法,所以对其相关研究进行总结十分必要。本文对米酵菌酸的认识历程、理化性质及检测方法、合成机制及中毒机理、减毒方法等方面进行综述,以期为米酵菌酸的进一步研究提供有价值的参考。Bongkreic acid(BA)is a highly toxic toxin produced by Pseudomonas cocovenenans subsp.farinofermentans.It is commonly found in fermented food of grain,and no detoxification method has been found,so it is necessary to summarize related research.In this paper,the cognitive process,physical and chemical properties,detection methods,synthetic mechanism and poisoning mechanism,and attenuating methods of BA were reviewed,in order to provide valuable reference for further research of BA.

关 键 词：米酵菌酸 合成机制 减毒方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]