果蔬及其制品真菌毒素的控制研究進(jìn)展

彭青枝,楊冰潔,2,朱曉玲,楊書(shū)珍,2,*,周 密

(1.湖北省食品質(zhì)量安全監(jiān)督檢驗(yàn)研究院,湖北武漢 430080;2.華中農(nóng)業(yè)大學(xué)食品科技學(xué)院,湖北武漢 430070)

果蔬及其制品真菌毒素的控制研究進(jìn)展

彭青枝1,楊冰潔1,2,朱曉玲1,楊書(shū)珍1,2,*,周 密1

(1.湖北省食品質(zhì)量安全監(jiān)督檢驗(yàn)研究院,湖北武漢 430080;2.華中農(nóng)業(yè)大學(xué)食品科技學(xué)院,湖北武漢 430070)

真菌毒素是真菌在生長(zhǎng)過(guò)程中所產(chǎn)生的一些次級(jí)代謝產(chǎn)物,廣泛存在于谷物和飼料中,對(duì)人畜健康危害極大。近年研究表明果蔬在采后與加工環(huán)節(jié)中也易污染真菌毒素,已經(jīng)引起了公眾的廣泛關(guān)注。本文主要從物理方法、化學(xué)方法、生物方法等方面綜述了果蔬及其產(chǎn)品中真菌毒素控制方法的研究進(jìn)展,其中生物防治果蔬及其產(chǎn)品中真菌毒素的方法由于安全、高效及環(huán)境友好,具有潛在的應(yīng)用前景。

真菌毒素,果蔬及制品,控制措施

果蔬富含豐富的維生素、微量元素和抗氧化物質(zhì)等營(yíng)養(yǎng)成分,是人類(lèi)膳食結(jié)構(gòu)中的重要組成部分。然而大多數(shù)果蔬由于含水量高,營(yíng)養(yǎng)豐富,在貯藏和加工過(guò)程中極易遭受病原真菌的侵染而腐爛變質(zhì),同時(shí)這些真菌在果蔬的腐爛部位及其周?chē)】到M織中也積累了大量真菌毒素。這些真菌毒素能夠引起機(jī)體代謝紊亂、神經(jīng)麻痹、器官功能衰竭、生育、致癌和免疫破壞等毒性效應(yīng);并且多數(shù)真菌毒素在果蔬采后貯藏和加工過(guò)程中性質(zhì)穩(wěn)定,常規(guī)的貯運(yùn)和加工條件難以將其徹底清除,就會(huì)對(duì)人類(lèi)和動(dòng)物的健康造成潛在威脅[1-2]。

目前從新鮮果蔬及其產(chǎn)品中檢測(cè)到的真菌毒素種類(lèi)主要有黃曲霉毒素、單端孢霉烯族毒素、赭曲霉毒素、富馬毒素、展青霉素、鏈格孢毒素等。其中葡萄及其產(chǎn)品中檢測(cè)出真菌毒素種類(lèi)最多,主要有單端孢霉烯族毒素、赭曲霉毒素、富馬毒素、鏈格孢毒素等。其次是蘋(píng)果、梨及其產(chǎn)品中檢測(cè)出的真菌毒素主要有單端孢霉烯族毒素、展青霉素等。果蔬干制品如橄欖、開(kāi)心果、杏仁、杏干、板栗及其加工品、葡萄干、無(wú)花果等中主要存在黃曲霉毒素。此外,人們?cè)诟涕佟⑺{(lán)莓、草莓、獼猴桃、辣椒、甜椒和番茄等果蔬中也發(fā)現(xiàn)了真菌毒素的污染,因此,果蔬及其加工品中真菌毒素的污染具有廣泛性。尋找高效、安全、操作方便的防控技術(shù)以降低果蔬及其制品中的真菌毒素污染,對(duì)于新鮮果蔬及其產(chǎn)品的安全生產(chǎn)、流通和人們的飲食健康,具有十分重要的意義。本文從物理途徑、化學(xué)途徑、生物途徑等方面對(duì)近年來(lái)果蔬及其制品中真菌毒素的控制技術(shù)的研究進(jìn)展做一綜述,以期為新鮮果蔬及其制品的安全生產(chǎn)和流通提供參考。

1 物理方法

1.1 物理分選

在果蔬采后貯藏與加工前對(duì)果蔬原料進(jìn)行有效的分選,剔除腐爛變質(zhì)果蔬,是降低新鮮果蔬及其產(chǎn)品中真菌毒素污染的有效方法。Shakerardekani等[3]將三種不同品種的開(kāi)心果按照外觀品質(zhì)分成7類(lèi),發(fā)現(xiàn)顏色暗灰的開(kāi)心果比黃褐色開(kāi)心果的黃曲霉毒素的含量低很多,如果分級(jí)時(shí)將這些黃褐色的開(kāi)心果剔除,三種品種的開(kāi)心果中黃曲霉毒素的含量可以減少94.6%,97.2%和98.8%。Reddy等[4]報(bào)道,當(dāng)每250個(gè)蘋(píng)果、264個(gè)杏、214個(gè)獼猴桃中有一個(gè)腐爛果實(shí)時(shí),其果汁產(chǎn)品中棒曲霉毒素(patulin,PTA)含量將超過(guò)規(guī)定的限量標(biāo)準(zhǔn)50 ng/g,所以包裝銷(xiāo)售及加工前仔細(xì)剔除腐爛變質(zhì)果實(shí)是減少污染的重要措施[5]。

目前,對(duì)感染真菌毒素的農(nóng)產(chǎn)品進(jìn)行分選的方法主要有人工分選和機(jī)械在線分選。由于機(jī)械分選較人工分選效率高,條件易控制,是近年來(lái)研究的熱點(diǎn)。 Mello[5]利用紫外、遠(yuǎn)紅外、近紅外等光學(xué)性質(zhì)將農(nóng)產(chǎn)品的色澤進(jìn)行分級(jí),剔除色澤異常的產(chǎn)品,使農(nóng)產(chǎn)品中真菌毒素的污染大大降低[6]。農(nóng)產(chǎn)品含有過(guò)氧化物酶和真菌產(chǎn)生的曲酸可以發(fā)生氧化作用產(chǎn)生黃綠色熒光,利用這一原理對(duì)農(nóng)產(chǎn)品進(jìn)行在線分選,可以將產(chǎn)品的真菌毒素含量降低99.2%[7]。此外,在750 nm和1200 nm下進(jìn)行雙波長(zhǎng)掃描能夠識(shí)別真菌毒素含量高于100 ppb的產(chǎn)品,將產(chǎn)品中初始真菌毒素的含量減少了80%[8]。因此,通過(guò)機(jī)械篩選貯藏和加工前品質(zhì)劣變的果實(shí),是減少果蔬及其產(chǎn)品中真菌毒素污染的有效方法,具有潛在的應(yīng)用前景。

1.2 溫度管理

溫度是影響果蔬在貯藏和加工過(guò)程中產(chǎn)生真菌毒素的重要因素。Pose等[9]研究了不同溫度對(duì)生長(zhǎng)在番茄醬瓊脂培養(yǎng)基上的鏈格孢菌產(chǎn)生真菌毒素交鏈孢酚(Alternariol,AOH)的影響,發(fā)現(xiàn)溫度對(duì)AOH的產(chǎn)生具有顯著影響:21 ℃是鏈孢菌產(chǎn)生真菌毒素的最佳溫度;15 ℃時(shí)僅有少量的真菌毒素產(chǎn)生;6 ℃時(shí)未檢出真菌毒素AOH,因此,將溫度控制在6 ℃以下就可以控制番茄上鏈格孢菌產(chǎn)生真菌毒素AOH。Passamani等[10]在研究生長(zhǎng)條件對(duì)從葡萄上分離的碳黑曲霉和黑曲霉產(chǎn)生真菌毒素赭曲霉毒素(ochratoxin A,OTA)的影響時(shí)發(fā)現(xiàn),OTA產(chǎn)生的最佳溫度是15 ℃,低溫可以有效的抑制真菌毒素OTA的產(chǎn)生。但是人們?cè)谘芯恐幸舶l(fā)現(xiàn)真菌產(chǎn)生真菌毒素的最適條件與真菌菌體生長(zhǎng)的最適條件并不一致,這可能由于真菌毒素是病原真菌在脅迫條件下產(chǎn)生的次生代謝產(chǎn)物以應(yīng)對(duì)環(huán)境的改變有關(guān)。Clercq[11]等發(fā)現(xiàn)當(dāng)蘋(píng)果的貯藏溫度從20 ℃降低到10 ℃或4 ℃時(shí),果實(shí)中PAT的含量會(huì)增加,只有降低至1 ℃時(shí),PAT的含量才會(huì)顯著降低[11]。Welke等[12]也發(fā)現(xiàn)蘋(píng)果在25 ℃下貯藏3 d,果實(shí)病斑直徑和PAT的產(chǎn)量顯著增加,而蘋(píng)果在4 ℃下貯藏27 d,果實(shí)中仍未發(fā)現(xiàn)PAT的產(chǎn)生。因此,低溫是控制真菌毒素污染的有效途徑,篩選抑制真菌毒素產(chǎn)生的最適溫度對(duì)于果蔬及其產(chǎn)品的采后安全生產(chǎn)具有重要意義。

熱處理也是減少果蔬及其產(chǎn)品中真菌毒素污染的重要采后處理方式之一。紅辣椒經(jīng)過(guò)52 ℃熱水處理15 min可以完全抑制紅辣椒中曲霉菌的生長(zhǎng)和真菌毒素的產(chǎn)生。無(wú)花果干在98 ℃和50 ℃條件下熱處理均能有效的降低果實(shí)中真菌毒素AFB1和AFG1的污染[13]。但是多數(shù)真菌毒素對(duì)熱穩(wěn)定,熱水、烘烤和高壓滅菌均很難徹底的將真菌毒素降解。因此,在利用熱處理控制真菌毒素方法的同時(shí),要注意熱處理對(duì)果蔬及其產(chǎn)品本身品質(zhì)的影響。

1.3 輻照及紫外光照處理

輻射處理可以抑制果蔬病原真菌的生長(zhǎng)和毒素產(chǎn)生。在離體培養(yǎng)條件下,4.0 KGy的γ-射線處理可以顯著減少鐮孢霉和曲霉生長(zhǎng),6.0 KGy的γ-射線處理對(duì)兩種真菌產(chǎn)生的毒素黃曲霉毒素B1(aflatoxin B1,AFB1)和OTA的降解分別達(dá)到74.3%～76.7%和51.3 %～96.2%;γ-輻射可有效抑制黃曲霉菌和赭曲霉的增殖[14-15]。10 KGy的γ-射線處理接種寄生曲霉的葡萄干,AFB1含量降低了65%;同樣劑量的γ-射線照射添加100 ng AFB1的葡萄干,AFB1下降29%[16],表明γ-射線能夠抑制病原真菌產(chǎn)生真菌毒素,同時(shí)對(duì)真菌毒素具有直接的降解作用。Aziz等[17]報(bào)道經(jīng)1.5～3.5 kGy的γ-射線處理的蘋(píng)果貯藏28 d后,果實(shí)中病原真菌數(shù)量和真菌毒素的積累量顯著低于對(duì)照;用5 kGy的γ-射線處理的蘋(píng)果時(shí),貯藏28 d后,沒(méi)有毒素檢出。

此外,紫外射線也可以顯著降低果蔬貯藏過(guò)程中真菌毒素的污染。Dong等[18]采用14.2～99.4 mJ/cm2的紫外線照射蘋(píng)果汁,果汁中PTA的含量下降9.4%～43.4%,果汁品質(zhì)未發(fā)生顯著變化。采用253.7 nm的紫外線,照射添加PAT的果酒、蘋(píng)果汁,毒素分別下降了87.5%和94.8%[19]。在蘋(píng)果果酒和果汁體系中,單寧酸在0～1 g/L的范圍內(nèi)抑制PAT降解,果糖在0～10%則可加速毒素降解,渾濁果汁抑制PAT降解效果,表明果汁或果酒采用澄清和除酚的前處理后紫外線照射能有效降低PAT含量[20]。紫外照射對(duì)澄清和除酚處理后的蘋(píng)果果酒和果汁中的PAT含量也有顯著的降低作用[21]。因此,輻射和紫外射線處理可以有效的降低果蔬貯藏加工過(guò)程中真菌毒素的感染,有望應(yīng)用于如酒類(lèi)和果汁類(lèi)液體食品。

1.4 物理吸附法

物理吸附法是利用具有吸附作用的物質(zhì)如活性炭等吸附果蔬產(chǎn)品中的真菌毒素的一種方法。在紅/白葡萄酒中添加活性炭,能有效降低酒中的赭曲霉毒素的含量。3.0～5.0 g/L的活性炭對(duì)蘋(píng)果汁中赭曲霉毒素也表現(xiàn)出良好的吸附效果,且對(duì)果實(shí)品質(zhì)無(wú)顯著影響[22]。吸附材料大孔樹(shù)脂LSA-900B對(duì)紅棗汁中的PAT也表現(xiàn)出良好的吸附作用,使紅棗汁中PAT由最初的100 ng/mL的降低到37 ng/mL,既滿足了限量標(biāo)準(zhǔn),又最大限度的保留了產(chǎn)品的營(yíng)養(yǎng)成分[23]。Tangni等[24]發(fā)現(xiàn)從水果中抽提的不溶性的植物纖維對(duì)溶液中的赭曲霉毒素表現(xiàn)出良好的吸附作用,可應(yīng)用于液體食品如酒類(lèi)和果汁類(lèi)食品的脫毒。此外,Quintela和Tamura發(fā)現(xiàn)幾丁質(zhì)可以少量吸附葡萄酒中的OTA(16%),改性的殼聚糖則能吸附67%的OTA,但對(duì)酒品質(zhì)有一定影響[25-26]。因此,采用物理吸附的方法對(duì)果蔬產(chǎn)品中的真菌毒素具有一定的吸附作用,但同時(shí)對(duì)產(chǎn)品中的微量元素或營(yíng)養(yǎng)成分也會(huì)產(chǎn)生一定的吸附作用,從而影響產(chǎn)品的風(fēng)味和品質(zhì),在生產(chǎn)應(yīng)用中具有一定的局限性。

2 化學(xué)方法

2.1 臭氧處理

臭氧可以通過(guò)強(qiáng)氧化作用改變真菌毒素的分子結(jié)構(gòu),導(dǎo)致其生物活性的改變,從而起到解毒的作用。Young[27]研究了水合臭氧對(duì)10種單端孢霉烯族毒素的降解作用,發(fā)現(xiàn)用0.25 mg/kg的臭氧水處理,樣品中殘留部分真菌毒素,但采用25 mg/kg的飽和臭氧水處理則無(wú)毒素殘留。同時(shí)臭氧處理對(duì)真菌毒素的降解具有廣泛性,PAT,環(huán)匹阿尼酸,赭曲霉素A,黑麥酮酸D,玉米烯酮等真菌毒素用2%的臭氧處理15 s均可被降解,同時(shí)無(wú)副產(chǎn)物產(chǎn)生。臭氧處理對(duì)果蔬中積累的真菌毒素具有顯著的控制作用。接種擴(kuò)展青霉的蘋(píng)果于1 ℃下貯藏,經(jīng)0.5 μL/L的臭氧處理兩個(gè)月后,果實(shí)的真菌數(shù)量和PAT的積累顯著降低[28]。臭氧處理對(duì)無(wú)花果干中AFB1的積累也表現(xiàn)出顯著的降解作用,并且氣態(tài)臭氧比臭氧水降解效果更好[29]。同時(shí),臭氧對(duì)病原真菌也具有顯著的抑制作用。研究發(fā)現(xiàn)60 μmol/mol的臭氧能有效抑制禾谷鐮刀菌和桔青霉菌的生長(zhǎng)和孢子萌發(fā),引起菌絲形態(tài)改變,刺激活性氧產(chǎn)生與細(xì)胞代謝改變,導(dǎo)致氧化脅迫和凋亡[30]。因此,臭氧作為新的非熱殺菌技術(shù),具有殺菌力強(qiáng),殺菌速度快,無(wú)殘留,無(wú)二次污染等優(yōu)點(diǎn),在真菌毒素降解中具有巨大的應(yīng)用價(jià)值。

2.2 化學(xué)殺菌劑

化學(xué)殺菌劑處理由于操作方便,成本低廉,一直是生產(chǎn)上控制采后果蔬病害的重要途徑和方法,同時(shí)對(duì)真菌毒素也有一定的抑制作用。多菌靈、嘧菌酯(Azoxystrobin)、敵螨普(Dinocap)與硫磺的結(jié)合處理不僅能有效降低果蔬的微生物數(shù)量,同時(shí)還能有效降低葡萄酒中OTA含量[31-32]。Danicke[33]發(fā)現(xiàn)二氧化硫?qū)z生長(zhǎng)和PAT積累表現(xiàn)強(qiáng)烈抑制作用,濃度為0.025%甲酸會(huì)使展青霉素含量降低70%,0.50%濃度的蔗糖可以明顯減少培養(yǎng)基中PAT的積累。但是Podgorska[34]在研究不同防腐劑對(duì)真菌毒素的影響時(shí)發(fā)現(xiàn),高濃度的SO2可以有效降低果蔬中青霉菌的生長(zhǎng)和展青霉毒素的產(chǎn)生,但低濃度的甲酸、山梨酸、苯甲酸反而刺激了PAT的積累。Medina等[35]也發(fā)現(xiàn)多菌靈對(duì)炭黑曲霉無(wú)作用,且能刺激該菌產(chǎn)生OTA。Schmidt-Heydt等[36]研究了常用商用殺菌劑對(duì)幾種常見(jiàn)病原真菌及其毒素合成的影響,結(jié)果表明咪唑類(lèi)Rovral雖然可以抑制病原真菌的生長(zhǎng),但卻強(qiáng)烈的刺激真菌毒素的合成。因此,在利用化學(xué)殺菌劑在進(jìn)行控制果蔬采后真菌毒素的積累時(shí),注意殺菌劑的使用濃度對(duì)真菌毒素合成的影響。

2.3 天然產(chǎn)物

越來(lái)越多的研究發(fā)現(xiàn)植物精油及主要揮發(fā)性組分對(duì)真菌毒素具有降解作用,加之應(yīng)用方便,近年來(lái)引起了廣泛重視。Kedia[37]等報(bào)道小茴香精油對(duì)黃曲霉菌 LHP(C)-D6的生長(zhǎng)和黃曲霉毒素的產(chǎn)生表現(xiàn)強(qiáng)烈的抑制作用。滑慧娟[38]從肉桂醛、合成肉桂醛、檸檬醛、山蒼籽油、丁香酚、薄荷油、茴香油、桉葉油、樟腦油等揮發(fā)油中篩選出肉桂醛、檸檬醛和丁香酚對(duì)赭曲霉的生長(zhǎng)及真菌毒素OTA的積累抑制效果最好,在達(dá)到一定濃度后可以完全抑制真菌的生長(zhǎng)和真菌毒素OTA的合成。植物精油對(duì)果實(shí)貯藏過(guò)程中真菌毒素的積累也表現(xiàn)出顯著的控制效果。南亞蒿的種子精油可以有效的減少葡萄果實(shí)中的AFS和OTA的產(chǎn)生和積累,同時(shí)對(duì)果實(shí)品質(zhì)沒(méi)有不良影響[39];肉桂、大蒜、薄荷、迭迭香等精油可以顯著降低核桃貯藏過(guò)程中AFB1和AFG1產(chǎn)生[40]。精油中的揮發(fā)性成分異硫氰酸酯、紫蘇醛能分別有效減少了核桃、杏仁、開(kāi)心果等果實(shí)中黃曲霉毒素和番茄果實(shí)中OTA的積累[41-42]。除精油和揮發(fā)性成分外,藍(lán)桉提取物、瑞香葉提取物、蕘花提取物、水楊酸等天然產(chǎn)物均對(duì)果蔬在貯藏過(guò)程中真菌毒素的積累具有顯著的抑制作用[43-44]。但是人們?cè)谘芯坷锰烊划a(chǎn)物抑制果蔬采后病害時(shí)發(fā)現(xiàn),低濃度的天然產(chǎn)物雖然對(duì)病原真菌具有一定的抑制作用,卻刺激了病原真菌產(chǎn)生真菌毒素。隨著人們對(duì)食品安全的日益關(guān)注,天然產(chǎn)物尤其是香精油作為果蔬采后殺菌劑和真菌毒素的控制劑具有廣泛的研究?jī)r(jià)值,因此,在運(yùn)用天然產(chǎn)物作用殺菌劑控制采后病害時(shí),要注意篩選好控制病原真菌和真菌毒素積累的最適濃度,以免刺激真菌毒素的產(chǎn)生。

3 生物方法

與化學(xué)方法相比,生物控制的方法具有作用條件溫和、對(duì)原料的品質(zhì)影響小、安全性高等優(yōu)點(diǎn),被認(rèn)為是最有前景的真菌毒素控制方法。

利用微生物發(fā)酵的方法控制果蔬及其產(chǎn)品中真菌毒素的產(chǎn)生和累積一直是人們研究的熱點(diǎn)。Giuseppe[45]研究意大利紅酒Moscato在發(fā)酵過(guò)程中赭曲霉毒素的變化時(shí)發(fā)現(xiàn),發(fā)酵作用能使部分樣品中AFB1降低至安全水平。Castoria和Spadaro研究發(fā)現(xiàn)粘紅酵母LS11,美極梅奇酵母MACH1、GS9,核果梅奇酵母AL27都能有效控制金冠、皇家嘎啦等品種的蘋(píng)果采后腐爛和蘋(píng)果中PAT的累積,其中AL27酵母的作用效果與商用化學(xué)藥劑效果相似,進(jìn)一步體外培養(yǎng)實(shí)驗(yàn)表明酵母菌對(duì)PAT具有直接的降解作用[46-47]。此外,研究發(fā)現(xiàn)中型假絲酵母235,耐熱克魯維酵母75對(duì)葡萄果實(shí)的炭黑曲霉和OTA的積累表現(xiàn)出顯著的抑制作用[48]。除酵母菌外,乳酸菌也可抑制病原真菌的生長(zhǎng)和毒素積累,Magnusson[49]等從超過(guò)1200株的乳酸菌中分離出37株乳酸菌能顯著抑制A.fumigatus、A.nidulans、P.commune、F.proliferatum、F.graminearum等的產(chǎn)毒真菌的生長(zhǎng);Hawar[50]等報(bào)道植物乳桿菌可以顯著抑制擴(kuò)展青霉的生長(zhǎng)及其產(chǎn)生PAT,并且對(duì)PAT具有直接的降解作用;經(jīng)植物乳桿菌處理4 h后,培養(yǎng)基中PAT含量減少了初始的80%,表現(xiàn)出顯著的降解特性。在乳酸菌L. plantarum 能將貯藏過(guò)程中橄欖果實(shí)的霉菌數(shù)量減少86.3%,黃曲霉毒素B1降低至5.9 ng/g;當(dāng)黃曲霉毒素B1的初始濃度為2.12 ng/g時(shí),乳酸菌培養(yǎng)4 d可以將黃曲霉毒素B1完全降解[51]。Farzaneh[52]發(fā)現(xiàn)枯草芽孢桿菌B. subtilis uTBSP1能去除開(kāi)心果中85.6%的黃曲霉毒素B1。隨著研究的增多,越來(lái)越多具有抑制真菌毒素作用的微生物被報(bào)道和發(fā)現(xiàn)。

人們?cè)谶M(jìn)一步研究微生物抑制真菌毒素的作用機(jī)理時(shí)發(fā)現(xiàn),一些微生物去毒過(guò)程中沒(méi)檢測(cè)到降解產(chǎn)物的出現(xiàn),因此推測(cè)去毒過(guò)程可能與菌體細(xì)胞壁的吸附作用有關(guān)。Yue[53]報(bào)道用10株失活的酵母菌處理蘋(píng)果汁中的PAT,發(fā)現(xiàn)8株菌吸附24 h可減少50%以上的PAT,1株菌的去除率達(dá)到72%,果汁的品質(zhì)不受影響;固定化失活酵母對(duì)蘋(píng)果汁中PAT的去除率高達(dá)70.4%[54]。除酵母外,滅活的脂環(huán)酸芽孢桿菌也有吸附毒素作用,12株滅活菌株處理果汁24 h,可以吸附81.6%～88.8%的PAT,果汁品質(zhì)無(wú)明顯變化[55]。

由于微生物去除真菌毒素的效果非常明顯,條件溫和,不易造成二次污染,目前對(duì)微生物去除真菌毒素的研究很多,但投入應(yīng)用的成熟技術(shù)相對(duì)較少,并且降解真菌毒素的機(jī)制尚不清楚,因此,明確微生物降解真菌毒素的機(jī)制,篩選經(jīng)濟(jì)、可行的微生物去除真菌毒素的技術(shù)具有重要意義。

4 結(jié)論與展望

真菌毒素作為一類(lèi)無(wú)法完全避免的劇毒性天然污染物,由于其存在的廣泛性、毒害性,控制真菌毒素污染是食品產(chǎn)業(yè)加工的難題。隨著研究逐步深入,越來(lái)越多的果蔬產(chǎn)品被發(fā)現(xiàn)遭受多種真菌毒素污染,由此引發(fā)的食品安全風(fēng)險(xiǎn)正日益受到廣泛關(guān)注。因此探索果蔬中真菌毒素控制方法,降低真菌毒素的污染水平,顯得尤為重要和迫切。當(dāng)前,控制果蔬采后真菌毒素,確保產(chǎn)品食用安全性,尚需要加強(qiáng)以下幾方面的探索:深入分析產(chǎn)毒真菌污染環(huán)節(jié)及產(chǎn)毒條件,評(píng)估果蔬采后腐敗和真菌污染的機(jī)理,將有利于探究新方法控制真菌毒素污染;傳統(tǒng)化學(xué)方法控制真菌毒素污染效果有限,且化學(xué)方法由于其化學(xué)殘留、環(huán)境污染等諸多問(wèn)題,引起人們的高度警惕;需要加強(qiáng)新物理化學(xué)技術(shù)如紫外輻射、臭氧處理等的研究和應(yīng)用;利用天然產(chǎn)物和生物方法控制真菌毒素的實(shí)驗(yàn)效果已經(jīng)得到多數(shù)研究者肯定,但如何確保控制效果還需要繼續(xù)深入研究。可以預(yù)見(jiàn),采用無(wú)污染的天然產(chǎn)物和生物方法結(jié)合適當(dāng)?shù)某粞跆幚砑捌渌锢砑夹g(shù)去除真菌毒素,可以克服化學(xué)殺菌劑帶來(lái)的安全隱患問(wèn)題,因此開(kāi)發(fā)高效、安全、環(huán)保的生物制劑等控制真菌毒素措施將具有更廣闊的應(yīng)用前景。

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Research progress in Mycotoxins control in fruits and vegetables and their products

PENG Qing-zhi1,YANG Bing-jie1,2,ZHU Xiao-ling1,YANG Shu-zhen1,2,*,ZHOU Mi1

(1.Hubei Provincial Institute for Food Supervision and Test,Wuhan 430080,China;2.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

Mycotoxin-producing fungi are some of secondary metabolites that consist in cereals and animal feeds and pose a serious threat to human and animal health. Recent investigations demonstrated that fruits and vegetables could easily be contaminated by mycotoxins during storage and processing,which attracted much public attentions on the risks of the consumptions of fruits and vegetables and their products. The types of common mytocoxins,the corresponding pathogenic fungi,and contamination occurrence in fruits and vegetables were assessed,and the control strategies against mycotoxin contaminations were reviewed in this paper from the aspects of physical methods,chemical methods and biological methods. The biological control strategies,which is high-effective,safe,and eco-friendly,exhibited great potential for application in contamination remove on fruits and vegetables.

mycotoxins;fruits and vegetables;control strategies

2016-08-04

彭青枝(1967-)，女，博士在讀，研究員，研究方向：食品質(zhì)量安全，E-mail:1415720863@qq.com。

*通訊作者:楊書(shū)珍(1971-)，女，博士，副教授，研究方向：果蔬采后病害控制，E-mail:yszhen@mail.hzau.edu.cn。

國(guó)家自然科學(xué)基金(31271969,31471633)；中央高校基本科研業(yè)務(wù)費(fèi)專(zhuān)項(xiàng)基金項(xiàng)目(2013PY101)資助。

TS225.3

A

1002-0306(2017)05-0380-06

10.13386/j.issn1002-0306.2017.05.064