粮食真菌毒素的光谱检测技术研究进展

doi:10.3964/j.issn.1000-0593(2020)06-1751-07

Abstract
References
Related Citation (15)

Download: PDF (2316 KB)
Export: BibTeX | EndNote (RIS)

Abstract China is one of the countries with serious concerns about mycotoxin contamination of agricultural food and feed commodities in the world. Mycotoxin contamination leads to a substantial economic loss of grain and oil products coupled with public health hazards; hence, the rapid detection and control of mycotoxin are imminent. The traditional wet chemical detection methods cannot meet the needs of rapid and real-time detection in the process of grain production, supply, distribution, and processing. Even though classical techniques such as HPLC are accurate and sensitive, they have the disadvantage of being time-consuming, entail complex sample preparation, expensive and consume large volumes of chemical reagent. Molecular spectrum is the spectral response produced by the transition between the vibrational or rotational energy levels of molecules, which interprets the structural information of molecules. It can determine the rotary inertia, band length, bond strength, and dissociation energy of molecules, and can be used for the detection of chemical components and properties in samples. The light produced by the transition of the molecules of mycotoxin contaminated grain sample under the excited state is acquired by the photodetector through the optical path system. The spectral intensity and the concentration of the tested substance are underpinned by the Lambert-Beer law within a certain range, which can realize the rapid and quantitative detection of mycotoxin in grain. Compared with the traditional methods of fungal toxins detection, spectral analysis technologies have significant technical advantages of rapid, non-destructive and green. The importance and urgency of mycotoxin detection in grain were analyzed, and then the technical principle and theoretical basis of spectral analysis techniques employed for the detection were introduced. Near-infrared spectroscopy is the vibration caused by the change of electric dipole moment, Raman spectrum responses to the vibration caused by molecular polarization, while the fluorescence spectrum reflects the molecular information with long conjugated structure. Spectral imaging expands from one-dimensional to two-dimensional distribution in detection, and detects mycotoxin quickly and accurately by spectral and feature analysis. This work analyzed the research progress and development trend of different spectral analysis technology, and also exposed the advantages and disadvantages of each technique. The investigation revealed the increasing researchers focus on this research field, and the detection and exploration of grain mycotoxin based on spectral analysis technology, which has become a research hotspot of food safety. Through literature review, it can be found that spectral analysis technology provides a novel approach for rapid screening, qualitative identification, or high-sensitivity detection of mycotoxin in food, but there are still many problems that need to be solved. The applications along with major barriers and limitations of these spectral techniques are discussed, with emphasis on the development of recognition, accuracy and stability. Spectroscopic techniques have the potential to fulfill the need for mycotoxin detection. However, they still require enhancement of theory interpretation, detection scale and accuracy. We believe this review will be an effective guide for rapid detection of mycotoxin in the grain to provide a methodological reference.

Key words：Grain; Mycotoxin; Near infrared spectroscopy; Raman spectroscopy; Fluorescence spectroscopy; Multimodal fusion spectroscopy; Spectral imaging

Received: 2019-11-05 Accepted: 2020-01-20

ZTFLH:

O657.3

Cite this article:

URL:

https://www.gpxygpfx.com/EN/10.3964/j.issn.1000-0593(2020)06-1751-07 OR https://www.gpxygpfx.com/EN/Y2020/V40/I06/1751

[1] XU Ri-gan, PANG Guo-fang(旭日干, 庞国芳). Study on the Status Quo, Problems and Countermeasures of Food Safety in China(中国食品安全现状、问题及对策战略研究). Beijing: Science Press(北京：科学出版社), 2016. 1.
[2] Shanakhat H, Sorrentino A, Raiola A, et al. Journal of the Science of Food and Agriculture, 2018, 98(11): 4003.
[3] Bueno D, Istamboulie G, Muñoz R, et al. Applied Spectroscopy Reviews, 2015, 50(9): 728.
[4] Pereira V L, Fernandes J O, Cunha S C. Trends in Food Science & Technology, 2014, 36(2): 96.
[5] Orina I, Manley M, Williams P J. Food Research International, 2017, 100: 74.
[6] Hussain N, Sun D W, Pu H. Trends in Food Science & Technology, 2019, 91：598.
[7] Tao F, Yao H, Hruska Z, et al. TrAC Trends in Analytical Chemistry, 2018, 100: 65.
[8] Bueno D, Istamboulie G, Muñoz R, et al. Applied Spectroscopy Reviews, 2015, 50(9): 728.
[9] Wu Q, Xie L, Xu H. Food Chemistry, 2018, 252: 228.
[10] Dowell F E, Ram M S, Seitz L M. Cereal Chemistry, 1999, 76(4): 573.
[11] Pearson T C, Wicklow D T, Maghirang E B. Transactions of the ASAE, 2001, 44(5): 1247.
[12] Sohn M, Himmelsbach D S, Barton II F E. Cereal Chemistry, 2004, 81: 429.
[13] Fernández-Ibañez V, Soldado A, Martínez-Fernández A, et al. Food Chemistry, 2009, 113(2): 629.
[14] Tallada J G, Wicklow D T, Pearson T C, et al. Transactions of the ASABE, 2011, 54(3): 1151.
[15] Della Riccia Giacomo, Del Zotto Stefania. Food Chemstry, 2013, 141: 4289.
[16] Miedaner T, Han S, Kessel B, et al. Plant Breeding, 2015, 134(5): 529.
[17] Peiris K H S, Bockus W W, Dowell F E. Cereal Chemistry, 2016, 93(1): 25.
[18] Caporaso N, Whitworth M B, Fisk I D. Applied Spectroscopy Reviews, 2018, 53(8): 667.
[19] Tao F, Yao H, Zhu F, et al. Journal of Agricultural and Food Chemistry, 2019, 67: 5230.
[20] Girolamo A, Cervellieri S, Cortese M, et al. Journal of the Science of Food and Agriculture, 2019, 99(4): 1946.
[21] Wang W, Heitschmidt G W, Ni X, et al. Food Control, 2014, 42: 78.
[22] Wang W, Ni X, Lawrence K C, et al. Journal of Food Engineering, 2015, 166: 182.
[23] HUANG Xing-yi, DING Ran, SHI Jia-chen(黄星奕, 丁然, 史嘉辰). Journal of Agricultural Science and Technology(中国农业科技导报), 2015，17(5): 27.
[24] ZHANG Qiang, LIU Cheng-hai, SUN Jing-kun, et al(张强, 刘成海, 孙井坤, 等). Journal of Northeast Agricultural University(东北农业大学学报), 2015, 46(5): 84.
[25] Shen F, Wu Q, Shao X, et al. Journal of Food Science and Technology, 2018, 55(3): 1175.
[26] Liu Y, Delwiche S R, Dong Y. Food Additives and Contaminants, 2009, 26(10): 1396.
[27] Wu X, Gao S, Wang J S, et al. Analyst, 2012, 137(18): 4226.
[28] Zheng J, He L. Comprehensive Reviews in Food Science and Food Safety, 2014, 13(3): 317.
[29] Lee K M, Herrman T J, Bisrat Y, et al. Journal of Agricultural and Food Chemistry, 2014, 62(19): 4466.
[30] Lee K M, Davis J, Herrman T J, et al. Food Chemistry, 2015, 173: 629.
[31] Lee K M, Herrman T J. Food and Bioprocess Technology, 2016, 9(4): 588.
[32] Li A, Tang L, Song D, et al. Nanoscale, 2016, 8(4): 1873.
[33] Yuan J, Sun C, Guo X, et al. Food Chemistry, 2017, 221: 797.
[34] Chen Q, Yang M, Yang X, et al. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2018, 189: 147.
[35] Gillibert R, Triba M N, de la Chapelle M L. Analyst, 2018, 143(1): 339.
[36] Žukovskaja O, Kloß S, Blango M G, et al. Analytical Chemistry, 2018, 90(15): 8912.
[37] Shao B, Ma X, Zhao S, et al. Analytica Chimica Acta, 2018, 1033: 165.
[38] Guo Z, Wang M, Wu J, et al. Food Chemistry, 2019, 286: 282.
[39] Rasch C, Kumke M, Löhmannsröben H G. Food and Bioprocess Technology, 2010, 3(6): 908.
[40] Rasch C, Böttcher M, Kumke M. Analytical and Bioanalytical Chemistry, 2010, 397(1): 87.
[41] Pennacchio A, Varriale A, Esposito M G, et al. Analytical Biochemistry, 2015, 481: 55.
[42] Karlovsky P, Suman M, Berthiller F, et al. Mycotoxin Research, 2016, 32(4): 179.
[43] Chen Q, Hu W, Sun C, et al. Analytica Chimica Acta, 2016, 938: 137.
[44] Chen L, Wen F, Li M, et al. Food Chemistry, 2017, 215: 377.
[45] Tian J, Wei W, Wang J, et al. Analytica Chimica Acta, 2018, 1000: 265.
[46] Aiyama R, Trivittayasil V, Tsuta M. Food Control, 2018, 85: 113.
[47] Samokhvalov A V, Safenkova I V, Zherdev A V, et al. Biochemical and Biophysical Research Communications, 2018, 505(2): 536.
[48] Jin J, Tang L, Hruska Z, et al. Computers and Electronics in Agriculture, 2009, 69(2): 158.
[49] Bauriegel E, Giebel A, Geyer M, et al. Computers and Electronics in Agriculture, 2011, 75(2): 304.
[50] Del Fiore A, Reverberi M, Ricelli A, et al. International Journal of Food Microbiology, 2010, 144(1): 64.
[51] Delwiche S R, Kim M S, Dong Y. Sensing and Instrumentation for Food Quality and Safety, 2011, 5(2): 63.
[52] Hruska Z, Yao H, Kincaid R, et al. Journal of Food Science, 2013, 78(8): 1313.
[53] Kandpal L M, Lee S, Kim M S, et al. Food Control, 2015, 51: 171.
[54] Shahin M A, Symons S J. Journal of Food Measurement & Characterization, 2012, 6(1-4): 3.
[55] Singh C B, Jayas D S, Paliwal J, et al. International Journal of Food Properties, 2012, 15(1): 11.
[56] Wang W, Heitschmidt G W, Ni X, et al. Food Control, 2014, 42: 78.
[57] Wang W, Lawrence K C, Ni X, et al. Food Control, 2015, 51: 347.
[58] Williams P J, Geladi P, Britz T J, et al. Journal of Cereal Science, 2012, 55(3): 272.
[59] Yao H, Hruska Z, Kincaid R, et al. Food Additives and Contaminants, 2010, 27(5): 701.
[60] Yao H, Hruska Z, Kincaid R, et al. Transactions of the ASABE, 2013, 56(5): 1977.
[61] Zhu F, Yao H, Hruska Z, et al. Transactions of the ASABE, 2016, 59(3): 785.
[62] Chu X, Wang W, Yoon S C, et al. Biosystems Engineering, 2017, 157: 13.
[63] Hruska Z, Yao H, Kincaid R, et al. Frontiers in Microbiology, 2017, 8: 1718.
[64] Xing F, Yao H, Hruska Z, et al. Sensing for Agriculture and Food Quality and Safety IX, 2017, 10217: 102170I.
[65] Liang K, Liu Q X, Xu J H, et al. Journal of Applied Spectroscopy, 2018, 85(5): 953.
[66] Delwiche S R, Rodriguez I T, Rausch S R, et al. Journal of Cereal Science, 2019, 87: 18.