首页|桃过敏原的种类、制备、鉴定及检测技术研究进展

桃过敏原的种类、制备、鉴定及检测技术研究进展

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作为日常食用的植物源食品,水果可为人体提供糖类、维生素、矿物质等多种营养物质,从而调节机体的多项生理功能.然而,水果中的致敏成分可诱发过敏反应,由此引发的食品安全问题也越来越引起关注.桃是一种最常见的过敏水果,可引起轻微过敏症状和严重过敏反应甚至过敏性休克.文章综述桃过敏原的种类、亚类及其生物特性,阐述不同亚类桃过敏原在品种或地区的差异性,总结桃过敏原的分离制备方法和分子鉴定技术,并从过敏原基因检测、免疫检测技术和仪器检测技术3个方面对桃过敏原检测技术进行概括,以期为桃过敏原的致敏机制、消减技术和食品加工的安全控制提供研究基础.
Research Progress in Species,Preparation,Identification and Detection Technology of Peach Allergens
As a plant source food for daily consumption,fruits can provide sugar,vitamins,minerals and other nutrients for humans,thus regulating multiple physiological functions of the bodies.However,the allergenic components in fruits can induce allergy,which leads to high concerns about food safety.Peach is one of the most common allergic fruits,which can cause mild allergic symptoms and severe allergic reactions even anaphylactic shock.The types,subcategories and biological characteristics of peach allergens are summarized,and the differences of their subcategories of peach allergens in varieties or regions are expounded.The preparation methods and molecular identification techniques of peach allergens are summarized,and the detection techniques of peach allergens are further concluded including allergen gene detection technology,immunodetection technology and instrument detection technology.The research basis for sensitization mechanism,abatement technology and safety control of food processing of peach allergens is provided.

peachallergenbiological characteristicsisolation and identificationdetection technique

桂沄坤、王锋、马路凯、刘袆帆、王琴、肖更生

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仲恺农业工程学院轻工食品学院,农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室(广州 510225)

桃 过敏原 生物特性 分离鉴定 检测技术

广东省普通高校特色创新类项目广东省岭南特色食品科学与技术重点实验室项目广东省重点建设学科科研能力提升项目广东省重点建设学科科研能力提升项目"十四五"广东省农业科技创新十大主攻方向"揭榜挂帅"项目

2023KTSCX0492021B12120400132021ZDJS0032022ZDJS0212023SDZG04

2024

食品工业
上海市食品工业研究所

食品工业

影响因子：0.47
ISSN：1004-471X
年,卷(期)：2024.45(1)
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