1、谷物及饲料中青霉酸的污染和防控李晓雪 1,2 董燕婕 1 苑学霞 1 丁照华 3 李大鹏 2 赵善仓 1,（山东省农业科学院农业质量标准与检测技术研究所/山东省食品质量与安全检测技术重点实验室 1，济南 250100）（山东农业大学食品科学与工程学院 2，泰安 271018）（山东省农业科学院玉米研究所 3，济南 250100）摘 要 青霉酸是由不同株系的青霉菌和曲霉菌产生的次生代谢产物，具有致突变和致癌作用。圆弧青霉和软毛青霉是主要产青霉酸真菌，主要存在于谷类和饲料中。青霉酸的生物合成途径约由 6 步构成，1 分子乙酰辅酶 A 同 3 分子丙二酸单酰辅酶 A 经缩合反应生成苔色酸，苔色酸经环
2、裂解和脱羧作用而生成青霉酸。青霉酸具有细胞毒性、器官毒性、混合毒性。控制谷物和饲料原料质量、贮藏及其加工运输过程，特别是控制好饲料水分和温度是控制青霉酸污染的关键。传统的检测方法包括生物学方法、免疫学方法、色谱法、质谱法等，目前单一种类真菌毒素的检测技术逐渐被多组分同时检测的方法代替。关键词 谷物 饲料 青霉酸 生物合成 毒性活性 检测 风险防控中图分类号：TS201.6 文献标志码： A 文章编号：1003-0174（2018） - -12The contamination and control of penicillic acid in cereals and feedsLi Xiao-
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