食品中赭曲霉毒素A检测方法研究进展

赭曲霉毒素A(ochratoxin A, OTA)是曲霉属和青霉属等有毒真菌产生的一类次级代谢产物,是常见污染食品的五大真菌毒素之一,具有较强的肾毒性、肝毒性、神经毒性和免疫毒性,以及致畸、致癌和致突变作用。OTA广泛存在于各种谷物及其制品、葡萄与葡萄酒、咖啡等多种食品原料及其成品中,严重威胁人体健康,因此有必要建立快速、准确、灵敏的OTA检测方法。针对食品中OTA的检测,目前已经拥有许多方法,如薄层色谱法,高效液相色谱法,液相-质谱联用法以及酶联免疫吸附法等。本研究对赭曲霉毒素A不同检测方法的原理、优缺点等进行归纳总结,旨在为食品中OTA的检测提供支持。

Research progress on detection methods of ochratoxin A in food

Ochratoxin A(OTA) is a class of secondary metabolites produced by toxic fungi such as Aspergillus and Penicillium. OTA is one of the 5 major mycotoxins commonly contaminated in food and has strong nephrotoxicity, hepatotoxicity, neurotoxicity and immunotoxicity, as well as teratogenic, carcinogenic and mutagenic effects. OTA widely exists in various grains and their products, grapes and wine, coffee and other food raw materials and their finished products which seriously threaten human health, so it is necessary to establish a fast, accurate and sensitive OTA detection method. For the detection of OTA in food, there are many analytical methods, such as thin layer chromatography (TLC), high performance liquid chromatography (HPLC), liquid chromatograph mass spectrometer (LC-MS), enzyme linked immunosorlent assay (ELISA), etc. This paper summarized the principles, advantages and disadvantages of different detection methods of ochratoxin A, in order to provide support for the detection of ochratoxin A in food.