| 酱油中黄曲霉毒素B1的测定意义及测定方法比较 |
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| 引用本文： | 张笑言. 酱油中黄曲霉毒素B1的测定意义及测定方法比较[J]. 中国调味品, 2006, 0(9): 53-55 |
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| 作者姓名： | 张笑言 |
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| 作者单位： | 哈尔滨市产品质量监督检验所,哈尔滨,150036 |
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| 摘 要： | 黄曲霉毒素是一种真菌毒素，其存在严重影响农作物的产量及农产品的质量。酱油产品无论在原料上还是在工艺上都有感染黄曲霉毒素的可能性。食品质量安全市场准入制度也将黄曲霉毒素列为酱油产品的必检项目。本文阐述了黄曲霉毒素的测定意义，并将国标中两种测定方法进行比较，供同行参考。
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| 关 键 词： | 酱油 黄曲霉毒素B1 检测 |
| 文章编号： | 1000-9973(2006)09-0053-03 |
| 收稿时间： | 2006-06-15 |
| 修稿时间： | 2006-06-15 |
The testing significance and method comparison of AFB1 in soy sauce |
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| ZHANG Xiao-Yan. The testing significance and method comparison of AFB1 in soy sauce[J]. China Condiment, 2006, 0(9): 53-55 |
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| Authors: | ZHANG Xiao-Yan |
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| Affiliation: | Harbin product quality supervision and inspection institute, 150036 |
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| Abstract: | AFB1 is a kind of fungus toxin. The existing of AFB1 influences the output of crops and the quality of agricultural products. The possibility of AFB1 infection in soy sauce products exists in raw material and technology. AFB1 in soy sauce products is listed as necessary testing item in the system of quality safety on foodstuff. This article expounds the significance of AFB1 testing and compares the two testing methods of national standard as reference. |
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| Keywords: | soy sauce AFB1 test |
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