粮食中主要真菌毒素及分析方法研究进展

真菌毒素是由某些真菌在适宜条件下产生的有毒次级代谢产物。在粮食中危害严重并持续引起全球食品安全问题的真菌毒素包括黄曲霉毒素、玉米赤霉烯酮、伏马菌素、赭曲霉毒素和脱氧雪腐镰刀菌烯醇，许多国家和地区对这些毒素在粮食中的含量制定了严格的限量要求，在成分复杂的粮食样本中有效提取真菌毒素并进行灵敏准确的检测非常重要。本文介绍了粮食中污染的主要真菌毒素，归纳了粮食中真菌毒素的样本前处理方法和检测方法，并结合实际应用分析了各种方法的优劣，预测了粮食中真菌毒素分析方法的发展方向，为真菌毒素的防控提供理论参考。

Mycotoxins Contamination in Cereals and Analytical Methods

Mycotoxins are small toxic molecules that are naturally produced by certain types of fungi under suitable conditions. The most observed mycotoxins that present a concern for global food safety problems include aflatoxins, ochratoxins, zearalenone, fumonisins, and deoxynivalenol. Many countries and regions have strict mycotoxin regulations. It is important to efficiently extract mycotoxins from cereal samples with complex compositions and perform sensitive and accurate quantitative analysis. Herein, we introduce the primary mycotoxins that contaminate cereals, and summarize the sample pretreatment methods and detection methods for mycotoxins in cereals. Furthermore, we evaluate the advantages and disadvantages of these methods in practical applications, offering a theoretical reference for the prevention and control of mycotoxins.