食品中真菌毒素样品前处理方法的研究进展

doi:10.3724/SP.J.1123.2019.10023

摘要/Abstract

摘要：

真菌毒素是由真菌在一定环境条件下产生的一类具有毒性的小分子次级代谢产物。真菌毒素种类多，毒性强，污染范围广，可经食物链直接或间接进入人体，危及人体健康。食品基质形态多样，成分复杂，而实际样品中真菌毒素含量低，难以直接对目标物进行分析，故高效的样品前处理技术能实现待测物的分离和富集，在实际样品的分析中尤为重要。该文主要综述了基于磁性纳米材料、石墨烯类材料、分子印迹材料、免疫亲和材料、适配体功能材料等新型分离介质的液相萃取技术、固相萃取技术、场辅助提取技术（磁性固相萃取、超声辅助提取、微波辅助提取）、免疫亲和柱法、QuEChERS法等前处理技术在食品中真菌毒素分析中的应用，并对其分析的发展趋势进行了展望。

关键词: 样品前处理, 介质, 真菌毒素, 食品, 综述

Abstract:

Mycotoxins are toxic secondary metabolites with low molecular weight that are produced by fungus under certain environmental conditions. Mycotoxins are of various types and show strong toxicity. They can enter the food chain directly or indirectly, causing diseases or even death to humans and other animals. It is very crucial to use efficient sample preparations to realize the separation and enrichment of targets before analysis due to diversified foods, complex matrix and low concentrations in real samples. In this paper, preparation methods using new separation media, such as liquid phase extraction, solid phase extraction, magnetic solid phase extraction, ultrasound-assisted extraction, microwave-assisted extraction, immunoaffinity chromatography and QuEChERS are introduced. In addition, future trends in sample preparation for food mycotoxins are prospected.

Key words: sample preparation, medium, mycotoxins, foods, review

胡文尧, 龙美名, 胡玉斐, 李攻科. 食品中真菌毒素样品前处理方法的研究进展[J]. 色谱, 2020, 38(3): 307-316.

HU Wenyao, LONG Meiming, HU Yufei, LI Gongke. Advances on preparation methods for mycotoxins in food samples[J]. Chinese Journal of Chromatography, 2020, 38(3): 307-316.

图/表 5

表1 中国、欧盟和美国关于常见真菌毒素的限量标准

Table 1 Limit standards for mycotoxins in China, European Union (EU) and the United States of America (USA)

Mycotoxin	Food categories	Nation	Limit/(μg/kg)
Aflatoxin B1	cereals, beans, nuts,	China	5-20
(AFB1)	oilseeds	EU	2-8
		USA	-
Aflatoxin M1	dairy products	China	0.5
(AFM1)		EU	0.025-0.05
		USA	0.5
Aflatoxins total	all food (except milk)	China	-
(AFB1, AFB2,		EU	4-15
AFG1, AFG2)		USA	20
Deoxynivalenol	cereals	China	1000
(DON)		EU	750-1750
		USA	1000
Ochratoxin A	cereals, beans, nuts,	China	2-10
(OTA)	oilseeds, beverages,	EU	2-10
	wines	USA	-
Zearalenone	cereals	China	60
(ZEN)		EU	20-350
		USA	-
Patulin	fruits, beverages, wines	China	50
(PAT)		EU	50
		USA	50

图1 2009~2019年发表的关于食品中真菌毒素样品前处理文献的数量

Fig. 1 Number of publications on preparation methods for mycotoxins in food samples during 2009-2019 Source: Web of Science and CNKI; keywords: mycotoxins, sample pretreatment or sample preparation.

图2 2009~2019年发表的关于食品中真菌毒素常用样品前处理方法的文献分布

Fig. 2 Distribution of literatures of different preparation methods for mycotoxins in food samples published during 2009-2019 LPE: liquid phase extraction; LPME: liquid phase microextraction; SPME: solid phase microextraction; FAE: field assist extraction; IAC: immunoaffinity chromatography.

图3 食品中主要真菌毒素的样品前处理和分析检测方法

Fig. 3 Preparation methods and analytical methods for mycotoxins in foods AFs: aflatoxins; OTs: ochratoxins; FBs: fumonisins; LLE: liquid liquid extraction; MSPD: matrix solid phase dispersion; UAE: ultrasound-assisted extraction; MAE: microwave-assisted extraction; ELISA: enzyme-linked immunosorbent assay; FIA: fluorescence immuno assays; ICA: immuno chromatography assay; ISA: immunosensor assay.

表2 食品真菌毒素样品前处理常用介质及其主要适用基质

Table 2 Main preparation medium for mycotoxins in food samples and their applicable substrates

Preparation medium	Characteristics	Applicable substrates	Reference
Magnetic nanomaterials	super paramagnetic, large adsorption capacity, fast separation, excellent stability	liquid foods	[27-32]
Graphene materials	ultrahigh specific surface area, strong adsorption ability, versatile surface embellish	cereals, edible oil	[33, 34]
Molecularly imprinted polymer	specific molecule recognition, predetermination, robust stability	kinds of food	[37-41]
Immunoaffinity materials	antibody-antigen specific recognition, strong affinity, high selectivity	liquid foods, dairy foods	[45-49]
Aptamer function materials	high sensitivity	cereals, eggs, wines	[50-53]

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