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Research progress on the detection of aflatoxins in foods
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Lan-Ling CHU1, 2, Yun-Zheng WANG2, 3, Yu-Qi DAI2, Dan-Dan WANG4, Hong-Jun HE4, Xiao-Man JIANG1, Qian-Qian JIANG1, *
Journal of Food Safety & Quality | 2025, 16(11) : 1 - 8
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Journal of Food Safety & Quality | 2025, 16(11): 1-8
• Special Topic: Detection and Prevention and Control of Biotoxins in Food •
Research progress on the detection of aflatoxins in foods
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Lan-Ling CHU1, 2, Yun-Zheng WANG2, 3, Yu-Qi DAI2, Dan-Dan WANG4, Hong-Jun HE4, Xiao-Man JIANG1, Qian-Qian JIANG1, *
Affiliations
  • 1. School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China
  • 2. College of Light Industry and Food, Nanjing Forestry University, Nanjing 210037, China
  • 3. Tianqiao District Market Supervision and Administration Bureau of Ji’nan City, Ji’nan 250031, China
  • 4. School of Life Science, Yantai University, Yantai 264006, China
Published: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241212004
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Aflatoxins are of difuran cyclotoxins produced by Aspergillus flavus and Aspergillus parasiticus, and own good chemical stability, thermal stability, strong hepatotoxicity, carcinogenicity, teratogenicity and other toxicity to human body. Due to the low content of aflatoxins in food and the complex food matrix, these food samples contain a large number of carbohydrates, fats, proteins, food additives, etc., which have great interference to the accurate qualitative and quantitative detection of aflatoxins. Therefore, it is of great significance to explore new sample pretreatment techniques and establish rapid and practical detection methods for aflatoxins. This paper reviewed the application of aflatoxin pretreatment techniques (liquid phase extraction, solid phase extraction, ultrasonic microwave assisted extraction, immunoaffinity chromatography) and detection methods(thin-layer analysis, high performance liquid chromatography-mass spectrometry, enzyme-linked immunosorbent assay, immunochromatography, nucleic acid aptamer sensing) in the analysis of aflatoxins in food, prospected the development trends towards online combination, the integration of new technologies with traditional equipment, ease of operation, and low cost, providing reliable support for the development of mycotoxin detection.

aflatoxins  /  analysis and detection  /  sample pretreatment
Lan-Ling CHU, Yun-Zheng WANG, Yu-Qi DAI, Dan-Dan WANG, Hong-Jun HE, Xiao-Man JIANG, Qian-Qian JIANG. Research progress on the detection of aflatoxins in foods[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 1 -8 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241212004
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Year 2025 volume 16 Issue 11
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20241212004
  • Receive Date：2024-12-12
  • Online Date：2025-07-14
  • Published：2025-06-15
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  • Received：2024-12-12
Funding
Affiliations
    1. School of Food and Biological Engineering, Yantai Institute of Technology, Yantai 264003, China
    2. College of Light Industry and Food, Nanjing Forestry University, Nanjing 210037, China
    3. Tianqiao District Market Supervision and Administration Bureau of Ji’nan City, Ji’nan 250031, China
    4. School of Life Science, Yantai University, Yantai 264006, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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