食品中展青霉素的预防与减除技术研究进展

Research progress in prevention and reduction technologies of patulin in food

中文关键词:  展青霉素  防治方法  机制  研究进展  应用趋势

英文关键词:patulin  control methods  mechanism

中文摘要:

      展青霉素主要是由青霉属、曲霉属、丝衣霉属等真菌产生的毒性极强的聚酮类次级代谢物, 其中扩展青霉是其主要产毒菌。由于展青霉素具有水溶性、酸稳定性和耐热性而常出现在苹果、桃、梨、葡萄等水果、水果制品(果酒、果泥、果汁等)、蔬菜和谷物中, 尤其是霉烂的苹果中展青霉素残留量很大, 难以去除。需要采取适当的方法对产品中的展青霉素进行防治和控制, 目前常见的物理、化学和生物方法虽然能够缓解展青霉素的污染问题, 但是仍然存在一定局限性, 如物理化学材料的安全评估不足和环境污染、潜在的二次污染、生防效力不足等问题。因此, 探讨展青霉素防治和解毒方法的研究进展以及霉菌毒素防治的创新策略是很有必要的。本文综述用于控制食品中展青霉素含量的方法和有关机制, 并讨论总结霉菌毒素防治可能的未来趋势, 为解决食品中展青霉素污染问题提供理论参考价值。

英文摘要:

      Patulin is a highly toxic secondary polyketone metabolite produced by Penicillium, Aspergillus, Trichomyces and other fungi, of which Penicillium expansum is the main toxigenic bacterium. Due to its water solubility, acid stability and heat resistance, patulin often appears in fruits such as apples, peaches, pears, grapes, fruit products (fruit wine, fruit puree, fruit juice, etc.), vegetables and grains, especially in mildewed apples, patulin residue is very large and difficult to remove. It is necessary to take appropriate methods to prevent and control patulin in products. Although the current common physical, chemical and biological methods can alleviate the pollution problem of patulin, there are still some limitations, such as insufficient safety assessment of physical and chemical materials and environmental pollution, potential secondary pollution, insufficient effectiveness of biocontrol and other problems. Therefore, it is necessary to explore the research progress of patulin prevention and detoxification methods and innovative strategies for mycotoxin control. This paper reviewed the methods and mechanisms used to control the content of patulin in food, discussed and summarized the possible future trends in the prevention and control of mycotoxins, providing theoretical reference value for solving the problem of patulin contamination in food.