水果及其制品中真菌毒素检测方法研究进展  

Research Progress on the Detection Methods of Mycotoxins in Fruits and Their Products

作　　者：孙蕾 王霞 严欢 马玉花 SUN Lei;WANG Xia;YAN Huan;MA Yuhua(College of Chemistry and Chemical Engineering,Xinjiang Normal University,Urumqi 830054;Xinjiang Product Quality Supervision and Inspection Research Institute,Urumqi 830011;Xinjiang Autonomous Academy of Instrumental Analysis,Urumqi 830011)

机构地区：[1]新疆师范大学化学化工学院,乌鲁木齐830054 [2]新疆维吾尔自治区产品质量监督检验研究院,乌鲁木齐830011 [3]新疆分析测试研究院,乌鲁木齐830011

出　　处：《食品工业》2024年第12期178-184,共7页The Food Industry

基　　金：新疆维吾尔自治区自然科学基金(项目编号:2022D01B42)。

摘　　要：水果在种植、贮存和加工过程中,受环境条件的影响可能受到真菌污染,进而产生不同的真菌毒素,影响水果及其制品的质量安全,有较强的毒性、致癌性和致突变性,给人身体健康带来潜在危害。因此对真菌毒素的检测与防控是保障食品安全的重点。分析真菌毒素的种类、危害、检测方法,通过比较各国真菌毒素限量标准发现,中国在研究水果及其制品中真菌毒素的检测方法、制定标准方面都存在不足,并提出中国在制定真菌毒素污染的技术控制方面的研究方向。Fungiare major pathogens that cause contamination during fruit planting,storage and processing.Several different classes of mycotoxins produced by fungi can simultaneously contaminate fruit.In addition to their ability to cause spoilage of fruits and their products,these mycotoxins are strong toxicity,carcinogenicity and mutagenicity and even can cause potential harmtohumanhealth.Therefore,the detection and control of mycotoxins is the key to ensure food safety.It finds that standards of the maximum residue levels and determination methods of mycotoxins in fruit and its products in China are insufficient by analyzing the kinds,harms and detection methods of fungus and comparing determination methods of mycotoxins in other countries.It proposes future research direction of mycotoxins in fruits and their related products in China.

关 键 词：真菌毒素 水果 水果制品 检测方法 

分 类 号：TS2[轻工技术与工程—食品科学与工程]