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介绍了食品中白僵菌素(beauvericin,BEA)和包括恩镰孢菌素A(enniatin A,ENA)、恩镰孢菌素A_1(enniatin A_1,ENA_1)、恩镰孢菌素B(enniatin B,ENB)、恩镰孢菌素B_1(enniatin B_1,ENB_1)在内的4种主要的恩镰孢菌素(enniatins,ENNs)的分类、毒性和分析方法,尤其是前处理方式和各方法定量限的研究进展。综述了西班牙、摩洛哥、意大利、日本等部分国家食品中BEA和4种ENNs的污染状况以及这5种毒素与其他主要真菌毒素的协同污染情况。提出了建立针对复杂食品基质中BEA和ENNs测定的高效液相色谱-串联质谱法。
Beauvericin (BEA) and its derivatives including enniatin A (ENA), enniatin A_1 (ENA_1), enniatin B , ENB) and enniatin B_1 (ENB_1), the classification, toxicity and analytical methods of four major enniatins (ENNs), especially pre-treatment methods and methods Limitations of research progress. The contamination status of BEA and four kinds of ENNs in food in some countries of Spain, Morocco, Italy and Japan and the synergetic pollution of these five toxins with other major mycotoxins were summarized. A high performance liquid chromatography-tandem mass spectrometry method for the determination of BEA and ENNs in complex food matrices was proposed.