粮油食品科技
糧油食品科技
량유식품과기
SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2015年
4期
83-87
,共5页
真菌毒素%食品安全%免疫传感器%粮油食品%快速检测
真菌毒素%食品安全%免疫傳感器%糧油食品%快速檢測
진균독소%식품안전%면역전감기%량유식품%쾌속검측
mycotoxins%food safety%immunosensor%cereal and oil food%rapid determination
真菌毒素污染是造成食品安全问题的主要因素之一。目前,常用的真菌毒素检测方法主要有薄层层析法、高效液相色谱法、超临界液相色谱法、气相色谱—质谱联用法、免疫传感器法、试剂盒法、速测卡法等,其中电化学免疫传感器法具有快速、灵敏、特异性强等优势,在真菌毒素快速、准确、现场化或在线检测方面具有广阔的发展前景。综述了电化学免疫传感器的原理、分类、抗原/抗体固定方法,简述了黄曲霉毒素免疫传感器、赭曲霉毒素免疫传感器、伏马毒素免疫传感器、脱氧雪腐镰刀菌烯醇免疫传感器和玉米赤霉烯酮免疫传感器在粮油食真菌毒素快速检测中的应用,分析了存在的问题并提出了有关建议。
真菌毒素汙染是造成食品安全問題的主要因素之一。目前,常用的真菌毒素檢測方法主要有薄層層析法、高效液相色譜法、超臨界液相色譜法、氣相色譜—質譜聯用法、免疫傳感器法、試劑盒法、速測卡法等,其中電化學免疫傳感器法具有快速、靈敏、特異性彊等優勢,在真菌毒素快速、準確、現場化或在線檢測方麵具有廣闊的髮展前景。綜述瞭電化學免疫傳感器的原理、分類、抗原/抗體固定方法,簡述瞭黃麯黴毒素免疫傳感器、赭麯黴毒素免疫傳感器、伏馬毒素免疫傳感器、脫氧雪腐鐮刀菌烯醇免疫傳感器和玉米赤黴烯酮免疫傳感器在糧油食真菌毒素快速檢測中的應用,分析瞭存在的問題併提齣瞭有關建議。
진균독소오염시조성식품안전문제적주요인소지일。목전,상용적진균독소검측방법주요유박층층석법、고효액상색보법、초림계액상색보법、기상색보—질보련용법、면역전감기법、시제합법、속측잡법등,기중전화학면역전감기법구유쾌속、령민、특이성강등우세,재진균독소쾌속、준학、현장화혹재선검측방면구유엄활적발전전경。종술료전화학면역전감기적원리、분류、항원/항체고정방법,간술료황곡매독소면역전감기、자곡매독소면역전감기、복마독소면역전감기、탈양설부렴도균희순면역전감기화옥미적매희동면역전감기재량유식진균독소쾌속검측중적응용,분석료존재적문제병제출료유관건의。
The mycotoxins pollution is one of the main factors that induce food safety problems.At pres-ent,the popular methods for determination of mycotoxins in cereals and oils are mainly thin -layer chro-matography,high performance liquid chromatography,supercritical fluid chromatography,gas chromatog-raphy -mass spectrometry,immunosensor,ELISA kits and rapid test card etc.Electrochemical immu-nosensor has great potentialities in rapid detection,online detection and on -site determination for myco-toxins in foods because of the advantages such as rapid,sensitive and specificity.The reaction mechanism, classification,antigen /antibody immobilization of electrochemical immunosensor were summarized,the ap-plications of aflatoxin immunosensors,ochratoxin immunosensors,fumonisin immunosensors,deoxyni-valenol immunosensors and zearalenone immunosensors in determination for mycotoxins in cereals and oils were briefly described.The present problems were analyzed and suggestions were given in the end.