水果制品中真菌毒素污染及控制研究进展

真菌侵染是造成水果腐烂和水果及其制品中真菌毒素残留的根本原因。全球由于真菌侵染而腐烂的水果损失约占新鲜水果的20%~30%，而真菌毒素也成为危害人体健康的潜在风险。本文首先综述了水果制品中常见的6种真菌毒素的来源、稳定性及毒性，包括展青霉素、赭曲霉毒素A、黄曲霉毒素B1、交链孢酚、交链孢酚单甲醚、细交链孢菌酮酸、赭曲霉毒素A和黄曲霉毒素B1展青霉素，并分析了各种真菌毒素在不同种类水果制品中的污染状况。其次，重点从控制霉菌生长、产毒和毒素消减3个层面，综述了目前在水果采前、采后和加工3个环节真菌毒素的防控措施，并提出真菌毒素防控领域尚需进一步开展的研究，明确安全、无污染和精准的绿色防控手段为防控真菌毒素污染的发展方向，采取传统控制手段结合生物防控等新技术有望实现对真菌毒素的有效控制。

Research progress on mycotoxins contamination and control in fruit products

Fungi infection is the root cause of fruits decay and mycotoxins residues in fruits and its products. The global loss of rotten fruits due to fungi infection accounts for about 20%?30% of fresh fruits, and mycotoxins have also become a potential risk to human health. This paper reviewed the 6 kinds of common mycotoxins including patulin, ochratoxin A, alternariol, alternariol monomethyl ether, tenuazonic acid and aflatoxin B1, introduced their main sources, stability and toxicity, analyzed the contamination situation in various fruit products. Secondly, this paper introduced the prevention and control measures of mycotoxins in the 3 kinds of fruit pre-harvest, post-harvest and processing, focusing on the 3 aspects of control of fungi growth and mycotoxins production, and mycotoxins reduction, proposed the further researches in the field of mycotoxins prevention and control. Safe, pollution-free and accurate green methods are the future development direction. The combination of traditional and new biological control technologies expects to achieve effective control of mycotoxins.