食品中展青霉素的研究进展

Research progress of patulin in food

中文关键词:  展青霉素  毒性与危害  检测方法  脱除方法

英文关键词:patulin  toxicity and hazards  detection methods  removal methods

中文摘要:

      展青霉素是由曲霉菌和青霉菌等真菌产生的次级代谢产物, 是广泛存在于水果(特别是霉变水果)、水果制品(果汁、果酱、果脯等)及谷物等食品中的天然污染物, 可以通过食物摄取的方法进入机体。展青霉素不仅具有免疫毒性和致畸性, 而且对人体多种器官都有毒害作用。展青霉素污染的食品(尤其是水果及水果制品)不仅会对人类健康造成严重的威胁, 而且会严重危害我国食品加工业的发展。本文从展青霉素的基本性质、毒性与危害、检测方法和脱除方法等方面进行综述, 探讨食品中展青霉素的研究进展, 以期为展青霉素的毒性研究提供理论参考。

英文摘要:

      Patulin is a secondary metabolite produced metabolically by Aspergillus and Penicillium spp., which is mainly found as a natural contaminant in foods such as fruits (especially moldy fruits), fruit products (fruit juices, jams, fruits, etc.) and cereals, and patulin can enter the organism by the method of food intake. Patulin not only has immunotoxicity and teratogenicity, but also toxic effects on multiple organs of the human body. Besides, Food contaminated with patulin (especially fruits and fruit products) can not only cause serious threats to human health, but also jeopardize the development of food processing industry seriously. This paper reviewed the basic properties, toxicity and hazard, detection methods and removal methods of patulin to discuss the research progress of patulin in food with a view to providing a theoretical reference for toxicity studies of patulin.