谷物及饲料中青霉酸的污染和防控

青霉酸是由不同株系的青霉菌和曲霉菌产生的次生代谢产物,具有致突变和致癌作用。圆弧青霉和软毛青霉是主要产青霉酸真菌,主要存在于谷类和饲料中。青霉酸的生物合成途径约由6步构成,1分子乙酰辅酶A同3分子丙二酸单酰辅酶A经缩合反应生成苔色酸,苔色酸经环裂解和脱羧作用而生成青霉酸。青霉酸具有细胞毒性、器官毒性、混合毒性。控制谷物和饲料原料质量、储藏及其加工运输过程,特别是控制好饲料水分和温度是控制青霉酸污染的关键。传统的检测方法包括生物学方法、免疫学方法、色谱法、质谱法等,目前单一种类真菌毒素的检测技术逐渐被多组分同时检测的方法代替。

The contamination and control of penicillic acid in cereals and feeds

Penicillic acid is a secondary metabolite produced by different species of Penicillium and Aspergillus from different strains, which is mutagenic and carcinogenic. The major penicillic acid producers are P. cyclopium and P. puberulum, mainly exist in cereals and feeds. The biosynthetic pathway of Penicillic acid consists of 6 steps. Orsellinic acid is produced by the condensation reaction of 1 molecule of acetyl Coenzyme A and 3 molecule of Malonyl-CoA. Then, penicillic acid is formed by cyclic cracking and decarboxylation of Orsellinic acid. The key to controlling the contamination of penicillic acid is to control the quality, storage, and transportation of cereals and feed materials, especially the moisture and temperature of feeds. The traditional measuring methods of penicillic acid include biological methods, immunological method, chromatography mass-spectrometry, etc. At present, the measuring technique of single type of mycotoxins is gradually replaced by that of multi components simultaneously.