摘要
真菌毒素是真菌生长过程中产生的有毒代谢产物,是危害农产品质量安全的重要因子。植物精油是真菌生长和真菌毒素累积的天然抑制剂,但易挥发、稳定性和水溶性差等弊端限制了其应用,近年来植物精油纳米制剂的开发和利用可解决植物精油上述弊端,提升其生物利用度。本文总结了植物精油可通过抑制真菌毒素产生和降解真菌毒素的方式降低农产品中真菌毒素的污染水平,探讨了植物精油抑制真菌生长产毒的机制,综述了植物精油及其纳米制剂防控农产品中真菌毒素污染的研究现状,并对存在问题进行了讨论,以期为进一步开发和利用植物精油防控真菌毒素提供有益参考。
Mycotoxins are toxic metabolites produced by fungi during their growth and they are important detrimental factors endangering the quality and safety of agricultural products.Essential oils are natural inhibitors of fungal growth and accumulation of mycotoxins,but characteristics of strong volatility,poor stability and low water solubility limit their applications.In recent years,the development and utilization of nanoformulations can solve the above drawbacks of essential oils,and improve their bioavailability.This paper summarizes that essential oil can reduce the contamination level of mycotoxins in agricultural products by inhibiting the production of mycotoxins and degrading mycotoxins,overviews the inhibitory mechanism of essential oil against the growth of fungi and production of mycotoxins,reviews the research status of the prevention and control of mycotoxins in agricultural products using essential oils and their nanoformulations,and discusses the existing problems,in order to provide useful references for the further development and utilization of essential oils for the prevention and control of mycotoxins.
作者
姜冬梅
王刘庆
姜楠
翟文磊
王蒙
JIANG Dongmei;WANG Liuqing;JIANG Nan;ZHAI Wenlei;WANG Meng(Risk Assessment Laboratory for Agro-products(Beijing),Ministry of Agriculture and Rural Affairs,Institute of Quality Standard and Testing Technology,Beijing Academy of Agriculture and Forestry Sciences,Beijing 100097,China)
出处
《食品工业科技》
CAS
北大核心
2023年第19期449-459,共11页
Science and Technology of Food Industry
基金
北京市自然科学基金项目(6222012)
北京市农林科学院科技创新能力建设专项(KJCX20230217)
北京市农林科学院质量标准与检测技术研究所储备性研究课题(ZBCX202203)。
关键词
植物精油
纳米制剂
真菌
真菌毒素
农产品
essential oil
nanoformulation
fungi
mycotoxin
agricultural products
