食品与饲料基质中真菌毒素检测技术研究进展
真菌毒素是真菌在生长繁殖过程中产生的相对分子质量较小的次生有毒代谢产物, 不易被加工或烹调加热所破坏, 超过一定摄入量后会引起人的肝肾功能下降、癌变或诱发免疫抑制性疾病。目前尚无绝对有效的措施避免真菌毒素的污染, 因此, 研究可以准确高效地测定食品和饲料基质中的真菌毒素的检测技术非常重要。本研究通过对真菌毒素提取方法、净化方法及检测技术的研究进展进行综述, 发现目前研究方法大多是针对某一种真菌毒素进行检测的常规检测方法或者同时检测多种真菌毒素的检测方法, 由于这些方法存在稳定性差、定量不准确或前处理复杂等, 因此未来应大力开发检测快速、高灵敏度、高特异性的真菌毒素检测方法。
Mycomycins are secondary toxic metabolite produced by fungi in the course of growth and reproduction. They are not easily destroyed in the processing and in the cooking and heating. When the mycotoxins exceed a certain intake, they will cause a decline in liver and kidney function, canceration, or immune suppressive diseases. At present, there are no effective methods to prevent the contamination of mycotoxins. Therefore, it is important to investigate techniques for the accurate and efficient determination of mycotoxins in food and forage. This paper reviewed the research progress of extraction methods, purification methods and detection techniques of mycotoxins. It was found that the current research methods were mostly a detection method for a kind of mycotoxin by conventional detection methods or simultaneous detection of multiple mycotoxins. Because these methods have poor stability, inaccurate quantification, or complex pretreatment, it is necessary to develop rapid, sensitive and specific detection methods for mycotoxins.
标题：食品与饲料基质中真菌毒素检测技术研究进展
英文标题：Research progress on the detection techniques of mycotoxins in food and forage
作者：
谢瑜杰 河北工程大学生命科学与食品工程学院;中国检验检疫科学研究院
陈辉 中国检验检疫科学研究院
彭涛 中国检验检疫科学研究院
代汉慧 中国检验检疫科学研究院
胡雪艳 中国检验检疫科学研究员
范春林 中国检验检疫科学研究院
呼秀智 河北工程大学生命科学与食品工程学院
中文关键词:真菌毒素,检测技术,食品,饲料,
英文关键词:mycotoxins,detection techniques,food,forage,
发表日期：2018-03-02
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