果品主要真菌毒素污染检测、风险评估与控制研究进展

发布时间：2018-03-11 11:09

本文选题：果品　切入点：真菌毒素　出处：《中国农业科学》2017年02期 　论文类型：期刊论文

【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。
[Abstract]:In the production, storage and transportation of fruit is prone to fungal diseases, not only can cause decay or corruption, causing serious economic losses, Mycotoxin is a kind of toxic secondary metabolites produced by filamentous fungi under suitable conditions. Another key risk factor affecting the quality and safety of the fruit is highly toxic. A large number of studies have shown that mycotoxins can cause DNA damage, which can cause damage to human and animal health at low concentrations and cause liver, kidney and gastrointestinal lesions. And can cause cancer, teratogenicity, mutagenicity, etc., study the contamination of mycotoxins, carry out accurate detection, risk assessment and control, It is of great significance to study the quality and safety of fruit. The main mycotoxins in fruit products are penicillin Patulinopterin, aflatoxins, Alternaria toxinsand Ochratoxin OTAA. The International Agency for Research on Cancer (IARC) lists PATA AFB1 AFM1 and OTA as carcinogens of Category 3, Class 1, Group 2B and Category 2B respectively. Generally, the content of mycotoxins detected in fruits is extremely low, and therefore the requirements for detection methods are high. At present, the main analytical methods are thin-layer chromatography, high performance liquid chromatography (including mass spectrometry), gas chromatography (including mass spectrometry), capillary electrophoresis, etc. It is impossible to use a standard method to complete the quantitative determination of all mycotoxins. Therefore, screening accurate, efficient and rapid detection methods is also a hot research topic in this field. Eighty countries and regions have established limit standards for mycotoxins in fruit products to protect consumer health, but none of them involve streptavidin. Many countries have carried out fungal toxin risk assessment studies to varying degrees. The assessment results based on toxicological data show that, in most cases, the level of mycotoxins ingested through fruits is extremely low and will not cause harm to the health of residents. The mycotoxins in fruits can be prevented by chemical, physical and biological methods. Degradation and control, but can not completely remove the toxin in the product after being contaminated by mycotoxins, and the contamination of mycotoxins in the fruit is mainly "preventing" rather than "removing". This paper deals with the types, contamination status, toxicity, and detection methods of the main mycotoxins in the fruit. The limited limit standards, risk assessment and control techniques are summarized. At the same time, the key research directions of mycotoxins in fruit are prospected in order to provide reference for researchers in this field.
【作者单位】：中国农业科学院果树研究所/农业部果品质量安全风险评估实验室(兴城);
【基金】：国家农产品质量安全风险评估重大专项(GJFP2016003) 中国农业科学院科技创新工程项目(CAAS-ASTIP)
【分类号】：R155.54

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