小麦中真菌毒素污染现状及色谱同时检测技术研究进展  

Contamination status of mycotoxins in wheat and research progress of chromatographic simultaneous detection techniques

作　　者：郭浩 李萌萌[1] 王瑞虎 刘远晓 关二旗[1] 卞科[1] 温纪平[1] 孙慧莹 GUO Hao;LI Mengmeng;WANG Ruihu;LIU Yuanxiao;GUAN Erqi;BIAN Ke;WEN Jiping;SUN Huiying(College of Food Science and Engineering,Henan University of Technology,National Research and Development Center for Wheat Processing Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,国家小麦加工技术研发专业中心,河南郑州450001

出　　处：《食品与发酵工业》2025年第6期347-359,共13页Food and Fermentation Industries

基　　金：十四五国家重点研发计划项目(2023YFF1104600,2021YFD2100903);河南小麦产业技术体系建设专项(HARS-22-01-G7);河南工业大学“双一流”创建学科研究生学术创新能力提升专项。

摘　　要：受气候及耕作方式的影响,小麦易受到真菌侵染产生真菌毒素,食用被真菌毒素污染的小麦及其制品会对人类健康造成危害。该文搜集了国内外近几年小麦及小麦粉中真菌毒素的污染数据,探究了小麦中主要真菌毒素污染规律,论述了小麦中多种真菌毒素色谱同时检测技术,对比分析了各种方法的优点和局限性,以期为小麦中多种真菌毒素的防控和同时检测提供参考。As one of the world’s three major staple grains,wheat provides 20%of the protein and energy of the global population.The quality and safety of wheat are of great significance to ensuring global food security.Due to the influence of climate and farming practices,wheat is susceptible to fungal contamination,leading to the production of mycotoxins.The consumption of wheat and its products containing mycotoxins poses a threat to human health.This article collected data on mycotoxins contamination in wheat and wheat flour from domestic and international sources in recent years.This article investigated the main patterns of mycotoxins contamination in wheat and strengthens preventive measures in time for areas that may be at high risk,to guarantee the yield and quality safety of wheat.This article also discussed the techniques for simultaneous detection of multiple mycotoxins in wheat by chromatography,comparing and analyzing the advantages and limitations of the various methods,with a view to providing a reference for the prevention and control of multiple mycotoxins and simultaneous detection of mycotoxins in wheat.

关 键 词：小麦 真菌毒素 污染现状 样品前处理 同时检测技术 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程] O657.7[轻工技术与工程—食品科学与工程]