| 国际香辛料真菌毒素限量标准研究现状 |
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| 引用本文： | 李新颖,石英. 国际香辛料真菌毒素限量标准研究现状[J]. 中国调味品, 2006, 0(12): 9-16 |
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| 作者姓名： | 李新颖 石英 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 香辛料是一种很容易受到霉菌及其产生的真菌毒素污染的植物性农产品。这些真菌毒素的存在对消费者产生了潜在的健康危害。从香辛料真菌毒素污染情况着手，讨论了在我国建立香辛料真菌毒素限量标准的必要性。
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| 关 键 词： | 香辛料 黄曲霉毒素 赭曲霉毒素 限量标准 |
| 文章编号： | 1000-9973（2006）12-0009-08 |
| 收稿时间： | 2006-09-08 |
| 修稿时间： | 2006-09-08 |
The state of international research on spices and the countermeasure of China |
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| LI Xin-Ying,SHI Ying. The state of international research on spices and the countermeasure of China[J]. China Condiment, 2006, 0(12): 9-16 |
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| Authors: | LI Xin-Ying SHI Ying |
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| Abstract: | Spice is a kind of plant agricultural product, which is prone to be contaminated by moulds and its mycotoxins. The mycotoxins have potential health consequences to the consumers. This paper narrates the situation of molds and the mycotoxins contamination in spices, and discusses the importance of formulating maximum level of mycotoxins in spices. |
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| Keywords: | spices aflatoxins ochratoxins maximum limit |
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