湖南地区特色发酵食品黄曲霉毒素B1污染情况分析
Analysis of aflatoxin B1 contamination in characteristic fermented food in Hunan province
周兴旺 1刘兰 1唐小兰 1贺文彬 1杨滔 1贺燕 1王晓庆 1宋晟1
作者信息
- 1. 湖南省产商品质量检验研究院,食品安全监测与预警湖南省重点实验室,湖南长沙 410007
- 折叠
摘要
随机抽取湖南地区特色发酵食品辣酱、豆瓣酱、豆豉共218批次,对其中的黄曲霉毒素B1含量进行测定,并分析此3类食品中黄曲霉毒素B,的污染情况,同时对黄曲霉毒素B1的测定方法进行比较分析及选择,最后对相关产品质量的提高,提出有效预防控制措施.
Abstract
A total of 218 batches of chilli paste,been paste and fermented black bean paste were randomly selected and aflatoxin B,were determined,the contamination of aflatoxin B,in these three types of food was analyzed,and the determination methods of aflatoxin B1 were compared and selected.Effective prevention and control measures have been proposed to improve the quality of related products.
关键词
特色发酵食品/黄曲霉毒素B1/柱后光化学衍生/液相色谱质谱联用仪Key words
characteristic fermented food/aflatoxin B1/post-column photochemical derivatization/liquid chromatography-mass spectrometry引用本文复制引用
基金项目
湖南省重点领域研发计划(2022SK2103)
出版年
2024
NETL
NSTL
万方数据