食品中的黄曲霉毒素：存在、生物合成、对生物体的影响、检测及控制方法

Aflatoxins in food: occurrence, biosynthesis, effects on organisms, detection, and methods of control.

作者信息

Ellis W O, Smith J P, Simpson B K, Oldham J H

机构信息

Dept. of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada.

出版信息

Crit Rev Food Sci Nutr. 1991;30(4):403-39. doi: 10.1080/10408399109527551.

DOI:10.1080/10408399109527551

PMID:1910523

Abstract

Aflatoxins are secondary metabolites produced by species of Aspergilli, specifically Aspergillus flavus and Aspergillus parasiticus. These molds are ubiquitous in nature and grow on a variety of substrates, thereby producing aflatoxins. Aflatoxins are of great concern due to their biochemical and biological effects on living organisms. In this article, the occurrence of aflatoxins, their biosynthesis, factors influencing their production, their effects on living organisms, and methods of detection and control in food are reviewed. Future areas of research involving mathematical modeling of factors influencing aflatoxin production and alternative methods of control, such as modified atmosphere packaging, are also discussed.

摘要

黄曲霉毒素是由曲霉菌种产生的次生代谢产物，特别是黄曲霉和寄生曲霉。这些霉菌在自然界中无处不在，可在多种基质上生长，从而产生黄曲霉毒素。由于黄曲霉毒素对生物体具有生化和生物学效应，因此备受关注。本文综述了黄曲霉毒素的存在、生物合成、影响其产生的因素、对生物体的影响以及食品中的检测和控制方法。还讨论了未来的研究领域，包括影响黄曲霉毒素产生因素的数学建模以及替代控制方法，如气调包装。