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粮食真菌毒素污染的预防与脱毒 总被引:5,自引:0,他引:5
粮食真菌毒素的预防包括预防粮食作物田间生长及收获后储藏过程中毒素的生物合成及代谢。真菌毒素的脱毒主要指除去、破坏及减少毒素作用的收获后处理。田间及储藏中没能有效控制真菌毒素的合成必将导致对人类健康的危害及经济损失,而有效的监控将避免真菌毒素成为威胁人类健康的污染源。应用综合预防措施将是控制真菌毒素的有效策略。本文强调的收获前后措施将依特别年份的特定的气候条件而定。弄清适于真菌污染、生长和产毒环境因素是有效控制食物及饲料中真菌毒素的关键措施。有很多新的有效的收获前预防策略正在开发,如利用转基因技术创造粮食作物抗性新品种及利用非产毒真菌菌株生物防治等。收获后的防止真菌毒素产生主要依赖于收获前后的良好的管理措施。脱毒策略可分为物理、化学或微生物脱毒技术,这些脱毒技术主要通过破坏、修饰或吸附真菌毒素,从而达到减少或消除毒素作用。 相似文献
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啤酒及其生产原料中的真菌毒素 总被引:6,自引:1,他引:6
真菌毒素是由真菌产生的一类次级代谢产物,而啤酒及其生产原料的真菌毒素感染则对人们饮用啤酒的安全性造成了威胁。本文综述了赭曲毒素A(Ochratoxin,OTA)、脱氧雪腐镰刀菌烯醇(Deoxynivalenol,DON)、玉米赤霉烯酮(Zearalenone,ZEN)、伏马毒素(Fumonisin,FB)和黄曲霉毒素(Aflatoxin,AFB)对啤酒及其生产原料的感染情况、分析方法和限量标准,并简要介绍了谷物中真菌毒素感染的预防措施和脱毒技术。 相似文献
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真菌毒素是真菌生长过程中产生的次生代谢产物,其对农产品的污染直接威胁人类和动物的生命健康。真菌毒素的预防和脱除是实现食品和饲料工业高质量发展亟待解决的关键问题之一。目前研究者采用了多种策略来防控真菌毒素污染避免健康问题和经济损失,包括抑制真菌生长及真菌毒素生成、去除和降解污染农产品中的真菌毒素、降低真菌毒素生物活性等。利用天然植物成分(Natural plant compounds,NPC)防控真菌毒素污染表现出稳定性强、安全性好和抑制效率高等优势,业已成为研究新趋势。本文综述了近年来NPC防控农产品中真菌毒素污染的不同策略,讨论了相应的作用机制,分析了现阶段采用NPC防控真菌毒素的优势和不足,并展望了在食品工业的应用前景,为开发新的真菌毒素防控试剂提供科学参考。 相似文献
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赭曲霉毒素A(ochratoxin A,OTA)是由赭曲霉、炭黑曲霉和青霉属等真菌产生的聚酮类次生代谢产物,广泛存在于果品及其制品中,特别是葡萄及其制品中检出率较高。由于OTA具有毒性强、可致癌且结构非常稳定、难以去除等特点,世界各国都制定了果品及其制品中OTA的限量。本文就OTA的生物合成、果品及其制品中OTA检测技术、OTA污染状况和控制策略分别进行阐述,并对其快速检测、绿色安全防控等方面进行展望,以期为OTA污染的高效分析和有效控制提供理论依据和指导。 相似文献
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Samina Ashiq 《Comprehensive Reviews in Food Science and Food Safety》2015,14(2):159-175
Fungi are commonly present in the environment and can grow under favorable conditions on an extensive variety of substrates. During harvesting, handling, storage, and distribution, agricultural commodities are subjected to infection by toxigenic molds, which may cause spoilage and produce toxic metabolites called mycotoxins. Fungal contamination of various food commodities with consequent exposure of the community to mycotoxins is a hazard that may exist depending on environmental factors, crop health, and soil conditions. Mycotoxins represent serious consequences due to substantial economic loss and risk to health. The environmental conditions of Pakistan with its mostly warm temperature are conducive to growth of toxigenic fungi resulting in mycotoxin production in different food items. Moreover, the poor conditions of storage and deficiency in regulatory measures in food quality control worsen the situation in the country. This review encompasses mycotoxin contamination of food and feed in Pakistan. High concentrations of mycotoxins are found in some commodities that are used on a daily basis in Pakistan, which may be a concern depending on dietary variety and health conditions of individuals in the population. Therefore, the mycotoxin contamination of foodstuff with exceeding levels represents a serious health hazard for the local population. There is a need to conduct more studies to analyze mycotoxin occurrence in all types of food commodities throughout the country. For consumer safety and the country's economy, the regulatory authorities should take into account this issue of contamination, and control strategies should be implemented and the quality control system of food improved. 相似文献
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RALF G. BERGER FRIEDRICH DRAWERT HUBERT KOLLMANNSBERGER SIEGFRIED NITZ 《Journal of food science》1985,50(6):1655-1656
1-(E,Z)-3,5-undecatriene and 1-(E,Z,Z)-3,5,8-undecatetraene were isolated under enzyme inhibition from edible parts of peach, passion fruit, and kiwi; the triene only was found in celery, parsley, mandarine, apple and pear. Capillary gas chromatography, sniffing-capillary gas chromatography, and combined “live”-capillary gas chromatography-mass spectrometry of the concentrated liquid-liquid extracts were used to establish their identity. Owing to their ultra-low odor detection thresholds and the proposed biogenesis, these trace compounds may be “character impacts” in a wide variety of food flavors of plant origin. 相似文献
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梨果实营养丰富, 水分含量较高, 在生产、采收和贮运过程中易受病原菌侵染, 特别是在贮藏期间发生真菌性病害后腐烂霉变, 产生并积累各种真菌毒素。本文首先介绍了链格孢毒素、展青霉素、橘霉素和黄曲霉毒素的毒性和在梨果实及其制品中的污染状况, 其次, 对在梨和其制品中应用的薄层色谱法和液相色谱-质谱联用法的特点和应用实例进行了综述, 最后, 总结了果品中真菌毒素的降解方法, 并对有效防控真菌毒素的重点研究方向进行了展望。当前国内对于梨果实及其制品中真菌毒素的研究报道很少, 今后应加强这方面研究, 明确当前真菌毒素的种类以及污染水平, 并重点开展有效防控真菌毒素的研究, 提高我国梨果实及其制品的质量安全水平。 相似文献
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I.M. Ogunade C. Martinez-Tuppia O.C.M. Queiroz Y. Jiang P. Drouin F. Wu D. Vyas A.T. Adesogan 《Journal of dairy science》2018,101(5):4034-4059
Ensiled forage, particularly corn silage, is an important component of dairy cow diets worldwide. Forages can be contaminated with several mycotoxins in the field pre-harvest, during storage, or after ensiling during feed-out. Exposure to dietary mycotoxins adversely affects the performance and health of livestock and can compromise human health. Several studies and surveys indicate that ruminants are often exposed to mycotoxins such as aflatoxins, trichothecenes, ochratoxin A, fumonisins, zearalenone, and many other fungal secondary metabolites, via the silage they ingest. Problems associated with mycotoxins in silage can be minimized by preventing fungal growth before and after ensiling. Proper silage management is essential to reduce mycotoxin contamination of dairy cow feeds, and certain mold-inhibiting chemical additives or microbial inoculants can also reduce the contamination levels. Several sequestering agents also can be added to diets to reduce mycotoxin levels, but their efficacy varies with the type and level of mycotoxin contamination. This article gives an overview of the types, prevalence, and levels of mycotoxin contamination in ensiled forages in different countries, and describes their adverse effects on health of ruminants, and effective prevention and mitigation strategies for dairy cow diets. Future research priorities discussed include research efforts to develop silage additives or rumen microbial innocula that degrade mycotoxins. 相似文献
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介绍线材制品在使用过程中可能出现形变马氏体的情况。对钢丝生产过程中出现形变马氏体的情况进行探讨 ,在中高碳钢丝的大压缩率 (大于 30 % )拉拔时 ,钢丝表面如果润滑不好 ,会出现表面横裂 ,其低倍金相为白亮层 ,测量白亮层的硬度和SEM分析认为该白亮层为形变马氏体。对钢丝产生形变马氏体原因进行讨论 ,并提出了避免形变马氏体产生的技术措施 相似文献
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Blocked Lysine in Dairy Products: Formation,Occurrence, Analysis,and Nutritional Implications 下载免费PDF全文
Bhavbhuti M. Mehta Hilton C. Deeth 《Comprehensive Reviews in Food Science and Food Safety》2016,15(1):206-218
Lysine residues in milk proteins become “blocked” when they react with reducing sugars, particularly lactose, in the Maillard reaction. The blocked or glycated lysines reduce the biological availability of the lysine to metabolic processes and also hinder hydrolysis of the parent protein by digestive enzymes. Heating and storage of milk and milk products are the major promotants of the Maillard reaction and resulting chemical damage to the proteins. Several methods have been proposed to estimate the extent of this protein damage. Two major compounds, furosine, a product of acid hydrolysis of lactulosyl‐lysine, the 1st stable product of the Maillard reaction, and carboxymethyl‐lysine are used for assessing the early and advanced stages of the Maillard reaction, respectively. In addition, several methods are used for assessing the bioavailability of lysine in a protein; these include chemical, enzymic, and animal‐based methods. This review discusses the Maillard reaction and its significance in milk and dairy products, methods of assessing the extent of the reaction and of the bioavailability of lysine, and the nutritional significance of blocked lysines and associated Maillard reaction products in milk proteins. 相似文献