食物源吡咯里西啶类生物碱污染水平、检测技术及加工影响的研究现状  

Research Progress on Contamination Levels,Analytical Methods and Processing Effects of Pyrrolizidine Alkaloids in Food

作　　者：刘慧 穆同娜 林立 耿健强 姜洁 LIU Hui;MU Tongna;LIN Li;GENG Jianqiang;JIANG Jie(Beijing Institute of Food Inspection(Beijing Municipal Center for Food Safety Monitoring and Risk Assessment),Key Laboratory of Key Technologies of Major Comprehensive Guarantee of Food Safety for State Market Regulation,Beijing 100094,China)

机构地区：[1]北京市食品检验研究院(北京市食品安全监控和风险评估中心),国家市场监管重点实验室(食品安全重大综合保障关键技术),北京100094

出　　处：《食品工业科技》2023年第24期392-403,共12页Science and Technology of Food Industry

摘　　要：吡咯里西啶类生物碱(Pyrrolizidine alkaloids,PAs)是植物次生代谢产生的一类天然毒素,其中大部分不饱和型PAs及其氮氧化物(Pyrrolizidine alkaloid N-oxides,PANOs)具有多种毒性作用,并可通过膳食补充剂或食物链的形式进行传递从而威胁人类健康。PAs已被发现广泛存在于茶叶、蜂蜜等多种食品基质中,其污染成为令人担忧的食品安全问题。鉴于此,本文详尽梳理了不同国家不同食品基质中PAs的污染水平与可能的污染路径,综述了近年来PAs检测的前处理方法和分析检测技术的最新进展及发展趋势,分析了不同食品加工技术或烹饪制备对PAs污染物稳定性的影响,旨在为食品中PAs的检测研究、安全风险评估及控制提供警示和参考依据。Pyrrolizidine alkaloids(PAs)are a class of natural toxins produced by plant secondary metabolism,of which unsaturated PAs and most pyrrolizidine alkaloid N-oxides(PANOs)have multiple toxic effects.These toxic components can be transmitted through food supplements or food chain to threaten human health.To date,PAs have been found to be widely present in a variety of food and agricultural products such as honey and tea,highlighting their occurrence as a concerning food safety issue.Therefore,this paper summarizes the contamination levels and possible contamination pathways of PAs in different matrices of different countries,and reviews the latest advances and development trends in pretreatment methods and analytical detection techniques or cooking preparation on the stability of PAs contaminants,aiming to provide warning and reference basis for the detection research,safety risk assessment and control of PAs in foods.

关 键 词：食品 吡咯里西啶类生物碱 天然毒素 分析方法 食品加工 

分 类 号：TS207.5[轻工技术与工程—食品科学]