| 食品中产毒真菌核酸检测方法的研究进展 |
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| 引用本文： | 张庆,赵晓美,王娉,刘冰,陈颖.食品中产毒真菌核酸检测方法的研究进展[J].中国农业科技导报,2021,23(3):91-98. |
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| 作者姓名： | 张庆 赵晓美 王娉 刘冰 陈颖 |
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| 作者单位： | 1.天津科技大学食品科学与工程学院, 食品营养与安全国家重点实验室, 省部共建食品营养与安全重点实验室, 天津 300457;
2.中国检验检疫科学研究院农产品安全研究中心, 北京 100176 |
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| 基金项目： | 国家重点研发计划项目(2017YFC1601205) |
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| 摘 要： | 食品中最常见的产毒真菌主要包括黄曲霉、赭曲霉、青霉属和镰刀菌属等，能够对人和动物机体造成不可逆转的伤害甚至死亡。针对产毒真菌检测可在毒素形成早期预测其产毒性能，为前置化干预毒素危害提供技术支撑，概述了近年来应用于食品中产毒真菌检测的常规PCR方法、实时荧光定量PCR方法和DNA指纹图谱方法、DNA条形码方法等，并对未来产毒真菌检测方法的发展趋势进行了展望。
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| 关 键 词： | 产毒真菌 核酸 检测方法 |
| 收稿时间： | 2019-11-05 |
Advance on Detection Methods of Nucleic Acid for Toxin-Producing Fungi in Food |
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| ZHANG Qing,ZHAO Xiaomei,WANG Ping,LIU Bing,CHEN Ying.Advance on Detection Methods of Nucleic Acid for Toxin-Producing Fungi in Food[J].Journal of Agricultural Science and Technology,2021,23(3):91-98. |
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| Authors: | ZHANG Qing ZHAO Xiaomei WANG Ping LIU Bing CHEN Ying |
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| Institution: | 1.State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China;
2.Agro-Product Safety Research Center, Chinese Academy of Inspection and Quarantine, Beijing 100176, China |
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| Abstract: | The most common toxin-producing fungi in foods include Aspergillus flavus, Aspergillus ochraceus, Penicillium spp. and Fusarium spp., which can cause irreversible damage or even death to human and animal organisms. Detection of toxin-producing fungi can predict its toxin-producing performance in the early stages of toxin formation, and provide technical support for pre-treatment intervention of toxin damage. This paper summarized the conventional PCR methods, real-time fluorescent quantitative PCR method, DNA fingerprinting method and DNA barcode method for the detection of toxin-producing fungi in food, and prospected the development trend of toxin-producing fungi detection methods in the future. |
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| Keywords: | toxin-producing fungi nucleic acid detection method |
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