食品中真菌毒素样品前处理方法的研究进展

真菌毒素是由真菌在一定环境条件下产生的一类具有毒性的小分子次级代谢产物。真菌毒素种类多，毒性强，污染范围广，可经食物链直接或间接进入人体，危及人体健康。食品基质形态多样，成分复杂，而实际样品中真菌毒素含量低，难以直接对目标物进行分析，故高效的样品前处理技术能实现待测物的分离和富集，在实际样品的分析中尤为重要。该文主要综述了基于磁性纳米材料、石墨烯类材料、分子印迹材料、免疫亲和材料、适配体功能材料等新型分离介质的液相萃取技术、固相萃取技术、场辅助提取技术（磁性固相萃取、超声辅助提取、微波辅助提取）、免疫亲和柱法、QuEChERS法等前处理技术在食品中真菌毒素分析中的应用，并对其分析的发展趋势进行了展望。

Advances on preparation methods for mycotoxins in food samples

Mycotoxins are toxic secondary metabolites with low molecular weight that are produced by fungus under certain environmental conditions. Mycotoxins are of various types and show strong toxicity. They can enter the food chain directly or indirectly, causing diseases or even death to humans and other animals. It is very crucial to use efficient sample preparations to realize the separation and enrichment of targets before analysis due to diversified foods, complex matrix and low concentrations in real samples. In this paper, preparation methods using new separation media, such as liquid phase extraction, solid phase extraction, magnetic solid phase extraction, ultrasound-assisted extraction, microwave-assisted extraction, immunoaffinity chromatography and QuEChERS are introduced. In addition, future trends in sample preparation for food mycotoxins are prospected.