苦荞制品中黄曲霉毒素的污染及控制
作者：林巧，巩发永，肖诗明 编著
出版时间：2016年版
内容简介
本书是研究荞麦制品的学术专著。本书从苦荞的生理特性、产品研发、黄曲霉毒素的污染现状及有关规定、相应的检测方法、生产控制与质量认证的八个方面对苦荞中黄曲霉毒素的污染相关情况进行了论述，可供检验部门、政府实验室和食品企业品管部门、第三方实验室的技术人员参考，也可为与食品安全检验、相关的苦荞食品生产加工企业提供指导。
目录
第一章 绪 论···················································································································· 1
第一节 苦荞的特性············································································································· 1
第二节 苦荞的研究进展····································································································· 10
第三节 苦荞制品的开发状况及前景展望·············································································· 15
第二章 产黄曲霉毒素真菌································································································· 30
第一节 黄曲霉毒素··········································································································· 30
第二节 产黄曲霉毒素真菌································································································· 31
第三节 黄曲霉毒素的生物合成机理···················································································· 38
第三章 国内外黄曲霉毒素的限量标准················································································· 43
第一节 世界各国对食品中黄曲霉毒素总量的限量要求·························································· 43
第二节 我国食品中黄曲霉毒素的污染现状与限量标准·························································· 50
第四章 苦荞中黄曲霉毒素的污染及风险评估······································································· 56
第一节 食品中黄曲霉毒素的危害分析与风险评估································································· 56
第二节 黄曲霉毒素的毒理机制与危害················································································· 59
第三节 苦荞中成分与黄曲霉毒素的关系·············································································· 66
第四节 苦荞中黄曲霉毒素的暴露评估················································································· 72
第五节 苦荞食品中黄曲霉毒素的风险评估··········································································· 75
第五章 苦荞制品黄曲霉毒素的检测···················································································· 81
第一节 采样和制样··········································································································· 81
第二节 高效液相色谱法····································································································· 83
第三节 酶联免疫吸附法····································································································· 88
第四节 薄层色谱法··········································································································· 93
第五节 荧光光度法··········································································································· 97
第六节 实验室控制········································································································· 100
第六章 苦荞制品中黄曲霉毒素的控制··············································································· 115
第一节 苦荞种植期的控制································································································ 115
第二节 苦荞收获期的控制································································································ 116
第三节 苦荞采购期的控制································································································ 118
第四节 苦荞制品加工期的控制························································································· 120
第五节 苦荞制品储藏期的控制························································································· 122
第七章 苦荞制品质量品质认证························································································· 126
第一节 苦荞茶生产基本加工工艺与品质形成······································································ 126
第二节 HACCP基本原理································································································· 127
第三节 HACCP与其他质量控制体系的关系······································································· 128
第四节 苦荞茶生产良好操作规范······················································································ 130
第五节 HACCP应用于苦荞茶中黄曲霉毒素的控制····························································· 139
第八章 苦荞制品中黄曲霉毒素的去除··············································································· 149
第一节 采用物理方法去除苦荞中的AFB1·········································································· 149
第二节 采用化学方法去除苦荞中的AFB1·········································································· 151
第三节 采用生物方法去除苦荞中的AFB1·········································································· 152
第四节 黄曲霉毒素去除实例···························································································· 156
附 录····························································································································· 161
附录A 食品中黄曲霉毒素B1的测定················································································· 161
附录B 食品中黄曲霉毒素M1和B1的测定······································································· 174
附录C 免疫亲和层析净化高效液相色谱法和荧光光度法······················································ 180
附录D 食品中黄曲霉毒素B1，B2，G1，G2的测定··························································· 188
