Contamination status of mycotoxins in wheat and research progress of chromatographic simultaneous detection techniques

  • GUO Hao ,
  • LI Mengmeng ,
  • WANG Ruihu ,
  • LIU Yuanxiao ,
  • GUAN Erqi ,
  • BIAN Ke ,
  • WEN Jiping ,
  • SUN Huiying
Expand
  • (College of Food Science and Engineering, Henan University of Technology, National Research and Development Center for Wheat Processing Technology, Zhengzhou 450001, China)

Received date: 2024-04-17

  Revised date: 2024-06-24

  Online published: 2025-04-14

Abstract

As one of the world’s three major staple grains, wheat provides 20% of the protein and energy of the global population.The quality and safety of wheat are of great significance to ensuring global food security.Due to the influence of climate and farming practices, wheat is susceptible to fungal contamination, leading to the production of mycotoxins.The consumption of wheat and its products containing mycotoxins poses a threat to human health.This article collected data on mycotoxins contamination in wheat and wheat flour from domestic and international sources in recent years.This article investigated the main patterns of mycotoxins contamination in wheat and strengthens preventive measures in time for areas that may be at high risk, to guarantee the yield and quality safety of wheat.This article also discussed the techniques for simultaneous detection of multiple mycotoxins in wheat by chromatography, comparing and analyzing the advantages and limitations of the various methods, with a view to providing a reference for the prevention and control of multiple mycotoxins and simultaneous detection of mycotoxins in wheat.

Cite this article

GUO Hao , LI Mengmeng , WANG Ruihu , LIU Yuanxiao , GUAN Erqi , BIAN Ke , WEN Jiping , SUN Huiying . Contamination status of mycotoxins in wheat and research progress of chromatographic simultaneous detection techniques[J]. Food and Fermentation Industries, 2025 , 51(6) : 347 -359 . DOI: 10.13995/j.cnki.11-1802/ts.039602

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