| Patulin (PAT) is a secondary metabolite produced by fungi such as Penicillium and Aspergillus species, widely present in fruits and their products. Due to its multiple toxicities, it poses a severe threat to food safety. The thiol group in sulfhydryl compounds exhibits chemical reactivity and demonstrates a significant role in the detection and removal of PAT. Through Michael addition reactions, thiol compounds specifically bind to the β-lactone ring of PAT, substantially reducing its toxicity and concentration. Furthermore, functionalized thiol materials, such as thiol-modified nanoparticles and aerogels, demonstrate excellent adsorption performance and separation efficiency, providing efficient, economical, and environmentally friendly solutions for ensuring food safety. This paper reviews the research progress and underlying mechanisms of thiol compounds in the detection and removal of PAT, aiming to provide theoretical references for future research and applications in food safety. |
