天然酚类化合物能够抑制真菌生长和毒素产生，因此有可能代替化学杀菌剂来维护食品安全，近来这一点受到人们的关注。镰刀菌是一种与谷类作物有关的世界性真菌，主要包括单端孢镰刀菌毒素、玉米赤霉烯酮和伏马菌素。本研究旨在评价四种天然酚酸（咖啡酸，阿魏酸，p-香豆酸和绿原酸）对控制六种镰刀菌菌丝生长和毒素产生的可能性。本研究结果为制定关于采前和采后控制谷类作物中镰刀菌感染和毒素产生的策略提供了数据支撑。
外文摘要：
The possible role of natural phenolic compounds in inhibiting fungal growth and toxin production has been of recent interest as an alternative strategy to the use of chemical fungicides for the maintenance of food safety. is a worldwide fungal genus mainly associated with cereal crops. The most important mycotoxins are trichothecenes, zearalenone, and fumonisins. This study was conducted to evaluate the potential of four natural phenolic acids (caffeic, ferulic, -coumaric, and chlorogenic) for the control of mycelial growth and mycotoxin production by six toxigenic species of . The addition of phenolic acids to corn meal agar had a marked inhibitory effect on the radial growth of all species at levels of 2.5 to 10 mM in a dose-response pattern, causing total inhibition (100%) in all species except and . However, the effects of phenolic acids on mycotoxin production in maize kernels were less evident than the effects on growth. The fungal species differed in their responses to the phenolic acid treatments, and significant reductions in toxin concentrations were observed only for T-2 and HT-2 (90% reduction) and zearalenone (48 to 77% reduction). These results provide data that could be used for developing pre- and postharvest strategies for controlling infection and subsequent toxin production in cereal grains.
外文关键词：Caffeic acid；Chlorogenic acid；Control；Ferulic acid； Fusarium；p-Coumaric acid Univ Zaragoza；Spain
作者：oemi; Barcena, Carmen; Jose Carraminana, Juan; Juan, Teresa; Herrera, Antonio; Arino, Agustin
作者单位：Univ Zaragoza，Spain
期刊名称：JOURNAL OF FOOD PROTECTION
期刊影响因子：1.609
出版年份：2016
出版刊次：10
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