摘要
桔霉素是霉菌的次级代谢产物,在食品中广泛存在,对人和动物具有肾毒性,近年来在食品安全领域受到广泛关注,桔霉素的分析检测方法也不断发展进步。文章对桔霉素的理化性质、毒性、来源、及其分析方法、前处理方法进行了详细综述,并对我国食用历史悠久、食用量大的红曲及其相关产品中桔霉素的分析检测问题进行了探讨。
Citrinin is a toxic secondary metabolites produced by several fungi,which exists widely in food.The mycotoxin is hepatonephrotoxic and implicated in disease outbreaks in animals and humans.In recent years,it attracts wide concerns in the field of food safety,and its detection methods are continuously improved.In this paper,the physicochemical properties,toxicities,sources,sample pre-treatment and analytical methods of citrinin were reviewed in detail,and the detection of citrinin in monascus products and red sufu,a vast consumptive traditional Chinese food were also discussed.
出处
《分析仪器》
CAS
2014年第1期1-6,共6页
Analytical Instrumentation
基金
"十二五"国家科技支撑计划项目子课题:佐餐食品及配料安全预警技术研究与应用(2012BAK17B11-4)
关键词
桔霉素
分析方法
前处理方法
食品
红曲产品
citrinin
analytical methods
sample pre-treatment
food
monascus products
