真菌毒素的降解技术研究进展

doi:10.3969/j.issn.1673-1689.2022.05.001

首页 > 过刊浏览>2022年第41卷第5期 >1-10. DOI:10.3969/j.issn.1673-1689.2022.05.001

真菌毒素的降解技术研究进展
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                        10.3969/j.issn.1673-1689.2022.05.001
                    
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Research Progress in Mycotoxin Degradation Technology

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摘要:

真菌毒素是一类长期困扰粮食安全的重要污染物，尤其是对于谷物类作物具有极大的危害性，因此，对于真菌毒素的检测与降解已经成为粮食安全方面的重点攻克对象。根据现有的研究，主要的降解手段有物理法、化学法以及生物法等，此外还涌现出了多种手段协同作用降解的方式，种类呈现多样化的趋势。因此，为了进一步推进更加便捷、高效的真菌毒素降解方法应用到相关的粮食领域中，减少降解剂对食品本身品质的影响，并帮助开发新的真菌毒素降解方法。作者综述了近年来研究者在防控粮食等产品中各种真菌毒素污染所采用的不同策略，并且分析了相应的产毒机制，讨论了现阶段所采用的各种方法防控真菌毒素的优势和不足，同时展望了未来食品工业对真菌毒素降解方法的发展新趋势，提出了新的研究方向。

Abstract:

Mycotoxins are important pollutants that have long been a serious problem of food security, especially for cereal crops. Therefore, the detection and degradation of mycotoxins has always been a focus of food safety research. According to the existing research, the main degradation methods are physicochemical and biological methods. In addition, a variety of synergistic degradation methods have emerged with a diversified trend. Therefore, the recent research efforts in different strategies used to control the contamination of various mycotoxins in food and other products were reviewed in this article, aiming to further promote the application of more convenient and efficient mycotoxin degradation methods to the relevant food fields, to reduce the impact of degradants on food quality, and to inspire new mycotoxin degradation methods. The corresponding toxin production mechanisms were analyzed, and the advantages and disadvantages of various methods to prevent and control mycotoxins at present were discussed. At the same time, the future development trend of mycotoxin degradation methods in food industry was prospected, and new research points were put forward.

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纪剑,于坚,王良哲,邹东,付旭冉,孙嘉笛,张银志,孙秀兰.真菌毒素的降解技术研究进展[J].食品与生物技术学报,2022,41(5):1-10.

JI Jian, YU Jian, WANG Liangzhe, ZOU Dong, FU Xuran, SUN Jiadi, ZHANG Yinzhi, SUN Xiulan. Research Progress in Mycotoxin Degradation Technology[J]. Journal of Food Science and Biotechnology,2022,41(5):1-10.

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在线发布日期: 2022-06-03
出版日期: 2022-05-25

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