摘要
修饰型真菌毒素是重要的食品安全危害因子,具有毒害大、种类多、化学结构和理化性质差异大等特点。本文介绍了修饰型真菌毒素的形成及种类,分析了该类毒素的毒性特点和规律,探究了不同提取方法、净化方式和检测技术在多毒素同时检测过程中的优缺点和适用范围,并对食品中修饰型真菌毒素的污染情况、毒理学性质、代谢规律等方面进行了展望,以期为更好地评估其暴露水平及保障食品安全提供一定的理论参考。
Modified mycotoxins are a group of important risk factors of food safety,which are characterized by high toxicity,large variety and great differences in chemical structure as well as physical and chemical properties. In this paper,the formation and variety of modified mycotoxins were reviewed. And characteristics and rules of its toxicity were analyzed. The advantages,disadvantages and application of different extraction methods,cleanup ways and determination techniques were discussed in the process of simultaneous determination multi-toxins. Finally,this paper expected the pollution,toxicology characteristic,and metabolism of modified mycotoxins,aiming to supply theoretical reference for better assessment exposure levels of modified mycotoxins in food and the safety of our food.
作者
赵琼晖
袁梓洢
王宏菊
张建莹
ZHAO Qiong-hui;YUAN Zi-yi;WANG Hong-ju;ZHANG Jian-ying(Food Inspection&Quarantine Center,Shenzhen Customs,Shenzhen 518045,China)
出处
《食品工业科技》
CAS
北大核心
2020年第2期336-344,共9页
Science and Technology of Food Industry
基金
国家质检总局项目(2017IK271)
“国家质量基础的共性技术研究与应用(NQI)”重点专项(2017YFF0211103)
关键词
食品
修饰型真菌毒素
同时检测
food
modified mycotoxins
simultaneous determination
