Recent advances on formation, transformation, occurrence, and analytical strategy of modified mycotoxins in cereals and their products

文献类型： 外文期刊

第一作者： Tan, Hongxia

作者： Tan, Hongxia;Zhou, Hongyuan;Guo, Ting;Zhou, Ying;Zhang, Yuhao;Ma, Liang;Zhou, Hongyuan;Guo, Ting;Zhang, Yuhao;Ma, Liang;Zhou, Hongyuan;Guo, Ting;Zhou, Ying;Ma, Liang;Zhang, Qi;Zhang, Qi;Zhang, Yuhao;Ma, Liang

作者机构：

关键词： Modified mycotoxins; Exposure risk; Origin; Occurrence; Analytical methods

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 405 卷

页码：

收录情况： SCI

摘要： Modified mycotoxins in cereals and their products are formed by plant, microorganism, and the other physical/ chemical approaches during processing, which could pose a serious threat to food safety worldwide. The transformation between modified and free mycotoxins during cereal processing could occur, which could further cause the uncertainty of mycotoxin exposure and risk. Most of the current reports about the occurrence of modified mycotoxins focus on the modified DON, ZEN and T-2 toxin, while the data about other modified mycotoxins (e.g., modified OTA and FB1) in cereals are still scarce. Structural changes of modified mycotoxins affect the physicochemical properties, which caused that the direct and indirect methods need to be further improve to detect modified mycotoxins. This review focuses on updates in formation, transformation, occurrence and analytical strategy for modified mycotoxins. Overall, this review is significant for perfecting risk assessment of modified mycotoxins.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序