米酵菌酸的相关检测方法研究进展

米酵菌酸是一种由唐菖蒲伯克霍尔德氏菌椰酵亚种产生的生物毒素，该毒素结构稳定，一般烹调方法不能破坏其毒性，摄入后通常引起人体器官损害甚至死亡。谷类发酵食品（河粉、发酵米粉、玉米面等），薯类食品（马铃薯粉条、甘薯面），变质银耳和黑木耳，椰子制品等均易受唐菖蒲伯克霍尔德氏菌椰酵亚种污染。米酵菌酸中毒事件常见于东南亚地区和印度尼西亚，我国近几年来时常发生相关食物中毒事件，并有死亡案例。本文就米酵菌酸的毒理性质、病原学特征和近几年国内米酵菌酸的有关检测方法进行综述，为预防及处置米酵菌酸相关中毒事件提供参考。

Research progress on related detection methods of bongkrekic acid

Bongkrekic acid is a kind of biological toxin which is produced by Burkholderia gladioli pv. cocovenenans. The toxin has a stable structure and general cooking methods cannot destroy its toxicity. Its strong toxicity can cause damage to human organs and even death. The cereal foods (rice noodles, fermented rice noodles, corn noodles), potato foods (potato noodles, sweet potato noodles), metamorphic tremella, black fungus and coconut products are susceptible to the contamination of the subspecies of Burkholderia gladioli pv. cocovenenans. Acidosis of rice yeast is common in Southeast Asia and Indonesia. The related food poisoning has often occurred in China in recent years, and some deaths have been reported. This paper reviewed the related detection methods of bongkrekic acid in China in recent years, in order to provide reference for prevention and treatment of bongkrekic acid-related poisoning events.