[植物源性食品中的展青霉素。2. 多种水果、蔬菜及水果和蔬菜制品（作者译）]

[Patulin in foods of vegetable origin. 2. Several kinds of fruit and vegetables and fruit and vegetable products (author's transl)].

作者信息

Frank H K, Orth R, Figge A

出版信息

Z Lebensm Unters Forsch. 1977 Feb 25;163(2):111-4. doi: 10.1007/BF01126030.

Abstract

Patulin was found in fruit with spontaneous brown rot (bananas, pineapples, grapes, peaches, apricots) as well as in moldy compots and in sallow-thorn juice. Fruit, vegetables and fruit and vegetable product were artificially infected with Penicillium expansum, P. urticae and Byssochlamys nivea; patulin was subsequently found in peaches, apricots, greengages, bananas, strawberries, honeydew melons, tomatoes, red and green paprika, cucumbers and carrots; in several kinds of compot, in tomato juice and tomato pulp --but not in ketchup. The influence of the temperature on growth and toxin production is different in the various fungal strains; in the temperature range of 5 degrees C to 25 degrees C, however, the possibility of patulin synthesis must nearly always be expected.

摘要

在自然发生褐腐病的水果（香蕉、菠萝、葡萄、桃子、杏子）以及发霉的蜜饯和沙棘汁中发现了展青霉素。水果、蔬菜以及水果和蔬菜制品被扩展青霉、荨麻青霉和雪白丝衣霉人工感染；随后在桃子、杏子、青梅、香蕉、草莓、蜜瓜、西红柿、红甜椒和绿甜椒、黄瓜和胡萝卜中发现了展青霉素；在几种蜜饯、番茄汁和番茄果肉中也发现了展青霉素，但番茄酱中未发现。不同真菌菌株中温度对生长和毒素产生的影响有所不同；然而，在5摄氏度至25摄氏度的温度范围内，几乎总是可以预期展青霉素合成的可能性。