食品中微生物源毒素检测方法研究进展-食品科学.PDFVIP

334 2011, Vol. 32, No. 11 食品科学 ※专题论述 李晓蓓，欧 杰 * ，王 婧 (上海海洋大学食品学院，上海 201306) 食品中的微生物源毒素是指由微生物代谢产生的毒素，主要包括肽类毒素、脂多糖内毒素、霉菌毒素、 生物胺和脂肪酸氧化产生的醛类化合物等。通过介绍国内外学者对这几种毒素的检测方法，在对聚合酶链反应技 术、酶联免疫检测技术、高效液相色谱法、固相微萃取 - 气相色谱 - 质谱法和固相微萃取 - 气相色谱 - 嗅觉法等检 测方法综合分析的基础上，评述上述方法的特点和适用条件，并总结食品中的微生物源毒素检测技术的研究进展。 肽类毒素；脂多糖内毒素；霉菌毒素；生物胺；醛类化合物；检测方法 A Review of Detection Methods for Microbial Toxins in Foods LI Xiao-bei ，OU Jie* ，WANG Jing (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) Abstract: Microbial toxin in food products usually refers to the toxin produced by microbial metabolism. It includes peptide toxins, lipopolysaccharide (LPS), mycotoxins, biogenic amines and aldehyde compounds from fatty acid oxidation. This paper briefly introduces partial detection technologies at home and abroad, including polymerase chain reaction (PCR), enzyme linked immunosorbent assay (ELISA), high performance liquid chromatography (HPLC), solid-phase microextraction-gas chromatog- raphy-mass (SPME-GC-MS), solid-phase microextracton-gas chromatography-olfactometry (SPME-GC-O), etc. The detec- tion technologies are comprehensively evaluated for their features and suitable conditions. Moreover, the recent progress of the research is summarized on their application for detecting several common microbial toxins. Key words: peptidetoxins ；lipopolysaccharide ；mycotoxins ；biogenic amines ；aldehyde compound ；detection methods 中图分类号：TS201.3 文献标识码：A 文章编号：1002-6630(2011)11-0334-06 食品中的微生物源毒素是微生物在生长代谢过程中 成成分。研究表明，过量的 L P S 可引起机体严重的病 产生的有毒化学物质，微量毒素侵入机体后即可引起生 理生理反应，表现为发热、低血压、休克、器官功 物机能破坏，使人畜中毒。微生物源毒素是危害性较 能衰竭