香料和草药中的真菌毒素：最新研究进展。
Mycotoxins in spices and herbs-An update.
机构信息
a Department of Food Engineering , Faculty of Engineering, Hitit University , Corum , Turkey.
b Microbiology Department and Environmental Research Institute , University College Cork, National University of Ireland , Cork , Ireland.
出版信息
Crit Rev Food Sci Nutr. 2017 Jan 2;57(1):18-34. doi: 10.1080/10408398.2013.772891.
Spices and herbs have been used since ancient times as flavor and aroma enhancers, colorants, preservatives, and traditional medicines. There are more than 30 spices and herbs of global economic and culinary importance. Among the spices, black pepper, capsicums, cumin, cinnamon, nutmeg, ginger, turmeric, saffron, coriander, cloves, dill, mint, thyme, sesame seed, mustard seed, and curry powder are the most popular spices worldwide. In addition to their culinary uses, a number of functional properties of aromatic herbs and spices are also well described in the scientific literature. However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins. This review provides an overview on the mycotoxin risk in widely consumed spices and aromatic herbs.
香料和草药自古以来就被用作增味剂、香气增强剂、着色剂、防腐剂和传统药物。全球经济和烹饪中有 30 多种重要的香料和草药。在这些香料中，黑胡椒、辣椒、孜然、肉桂、肉豆蔻、姜、 turmeric（姜黄）、藏红花、香菜、丁香、莳萝、薄荷、百里香、芝麻、芥菜籽和咖喱粉是全球最受欢迎的香料。除了烹饪用途外，芳香草药和香料的许多功能特性也在科学文献中有详细描述。然而，主要在热带和亚热带地区种植的香料和草药可能会受到产毒真菌的污染，随后会产生霉菌毒素。本综述概述了广泛食用的香料和芳香草药中的霉菌毒素风险。
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