梨果实及其制品中真菌毒素的污染、检测及控制方法研究进展
梨果实营养丰富, 水分含量较高, 在生产、采收和贮运过程中易受病原菌侵染, 特别是在贮藏期间发生真菌性病害后腐烂霉变, 产生并积累各种真菌毒素。本文首先介绍了链格孢毒素、展青霉素、橘霉素和黄曲霉毒素的毒性和在梨果实及其制品中的污染状况, 其次, 对在梨和其制品中应用的薄层色谱法和液相色谱-质谱联用法的特点和应用实例进行了综述, 最后, 总结了果品中真菌毒素的降解方法, 并对有效防控真菌毒素的重点研究方向进行了展望。当前国内对于梨果实及其制品中真菌毒素的研究报道很少, 今后应加强这方面研究, 明确当前真菌毒素的种类以及污染水平, 并重点开展有效防控真菌毒素的研究, 提高我国梨果实及其制品的质量安全水平。
Pear fruits are rich in nutrients and high in moisture content. It is susceptible to be infected by pathogenic bacteria during production, harvesting, storage and transportation, especially after fungal diseases occur during storage, causing and accumulating various mycotoxins. This paper first introduced the toxicity of alternaria, patulin, citrinin and aflatoxin and the contamination status in pear fruits and their products. Secondly, the characteristics and application examples of thin-layer chromatography and liquid chromatography-mass spectrometry in pear fruits and products were reviewed. Finally, the degradation methods of mycotoxins in fruit were summarized, and the key research directions of effective prevention and control of mycotoxins were prospected. At present, there are few studies on mycotoxin in pear fruits and their products in China, and this aspect should be strengthened in the future. The types of mycotoxins and the level of pollution should be clarified, and research on effective prevention and control of mycotoxins should be carried out to improve the quality and safety of pear fruits and their products.
标题：梨果实及其制品中真菌毒素的污染、检测及控制方法研究进展
英文标题：Research progress of contamination, detection and control of mycotoxins in pears and their products
作者：
张嘉坤 河北省农林科学院农产品质量安全研究中心
张少军 河北省农林科学院农产品质量安全研究中心
钱训 河北省农林科学院农产品质量安全研究中心
郑振山 河北省农林科学院农产品质量安全研究中心
陈勇达 河北省农林科学院农产品质量安全研究中心
关军锋 河北省农林科学院农产品质量安全研究中心
中文关键词:梨,真菌毒素,污染,检测,防控,
英文关键词:pear,mycotoxin,contamination,determination,control,
发表日期：2018-10-08
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