摘要
棒曲霉素是由苹果腐烂部位的真菌类产生的次生代谢产物。由于棒曲霉素的致突变性和致畸性并可能对消费者的健康产生危害,许多国家都已经制定了相关标准以尽可能降低苹果制品中棒曲霉素的含量。本文简要介绍了近年来浓缩苹果汁中棒曲霉素常用的分析检测方法。
Patulin is a secondary metabolite produced mainly in rotten parts of apples by a wide range of fungi. Due to its mutagenic and teratogenic nature and possible health risks to consumers, many countries have regulations to reduce level of patulin in apple products to as low as practically possible. This paper briefly introduced currently available analytical methods for its determination in concentrated apple juice.
出处
《食品研究与开发》
CAS
北大核心
2006年第2期108-110,共3页
Food Research and Development
关键词
苹果汁
棒曲霉素
检测
apple juice
patulin
determination
