中国农业科学 ›› 2017, Vol. 50 ›› Issue (2): 332-347.doi: 10.3864/j.issn.0578-1752.2017.02.012
李志霞,聂继云,闫震,张晓男,关棣锴,沈友明,程杨
收稿日期:
2016-05-13
出版日期:
2017-01-16
发布日期:
2017-01-16
通讯作者:
聂继云,Tel:0429-3598178;Fax:0429-3598185;E-mail:jiyunnie@163.com
作者简介:
李志霞,Tel:0429-3598191;Fax:0429-3598185;E-mail:lizhixia@caas.cn
基金资助:
LI ZhiXia, NIE JiYun, YAN Zhen, ZHANG XiaoNan, GUAN DiKai, SHEN YouMing, CHENG Yang
Received:
2016-05-13
Online:
2017-01-16
Published:
2017-01-16
摘要: 果品在生产、贮运过程中易发生真菌性病害,不但可引起腐烂或腐败,带来严重的经济损失,部分霉菌还可能产生真菌毒素对人体健康造成潜在危害。真菌毒素是一类由丝状真菌在适宜条件下产生的有毒次级代谢产物,是继农药残留、重金属污染后,影响果品质量安全的又一类关键风险因子,具有强毒性。大量研究表明,真菌毒素可致DNA损伤,低浓度下即可对人和动物健康造成危害,使肝脏、肾脏和胃肠道发生病变,并且可致癌、致畸、致突变等,研究真菌毒素的污染状况,进行精准检测、风险评估和控制,对于果品质量安全研究具有重要意义。展青霉素(Patulin,PAT)、黄曲霉毒素(Aflatoxins,AF)、链格孢毒素(Alternaria toxins)和赭曲霉毒素A(Ochratoxin A,OTA)是存在于果品中的主要真菌毒素种类,国际癌症研究机构(IARC)分别将PAT、AFB1、AFM1和OTA列为第3类、1类、2B类和2B类致癌物质。通常果品中检出的真菌毒素含量极低,因此对检测方法的要求较高,目前主要的分析方法有薄层色谱法、高效液相色谱(含质谱联用)技术、气相色谱(含质谱联用)技术、毛细管电泳技术等,但往往由于化学结构和性质各异,无法采用一种标准方法完成对所有真菌毒素的定量测定。因此,筛选准确、高效、快速的检测方法也是该领域当今的研究热点。迄今为止,已有80个国家和地区制定了果品中真菌毒素的限量标准来保护消费者健康,但均未涉及链格孢霉毒素。许多国家均不同程度地开展了真菌毒素风险评估研究,基于毒理学数据的评估结果表明,大多情形下通过果品摄入的真菌毒素水平极低,不会对居民健康产生危害。果品中的真菌毒素可采用化学、物理、生物等方法进行防治、降解和控制,但无法将被真菌毒素污染后产品中的毒素完全脱除,果品中真菌毒素污染重在“防”而非“除”。 本文从果品中主要真菌毒素的种类、污染状况、毒性、检测方法、限量标准、风险评估及控制技术等方面进行概述,同时,对果品中真菌毒素的重点研究方向进行了展望,以期为该领域研究者提供参考。
李志霞,聂继云,闫震,张晓男,关棣锴,沈友明,程杨 . 果品主要真菌毒素污染检测、风险评估与控制研究进展[J]. 中国农业科学, 2017, 50(2): 332-347.
LI ZhiXia, NIE JiYun, YAN Zhen, ZHANG XiaoNan, GUAN DiKai, SHEN YouMing, CHENG Yang. Progress in Research of Detection, Risk Assessment and Control of the Mycotoxins in Fruits and Fruit Products[J]. Scientia Agricultura Sinica, 2017, 50(2): 332-347.
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