王鹏跃¹*，邓维琴²，王泽亮³，李雄波²

（1.成都农业科技职业学院，成都611130；2.四川省食品发酵工业研究设计院有限公司，成都611130；3.四川振兴产业技术研究院有限公司，成都610023）

摘要：黄曲霉毒素是广泛存在于食品中的有毒次生代谢物，对食品安全构成重大威胁，尤以黄曲霉毒素B1（Aflatoxin B1，AFB1）毒性最强。在豆瓣酱的生产过程存在潜在AFB1污染风险，是豆瓣酱质量监测中不可或缺的指标。该文从豆瓣酱中AFB1的检测方法、污染现状、产生机制及控制方法等方面进行综述，以期为豆瓣酱中AFB1的控制及提高豆瓣酱的安全性提供参考。

关键词：豆瓣酱；黄曲霉毒素B1；检测技术；控制措施

中图分类号：TS207 文献标识码：A 文章编号：1674-506X（2025）04-0087-0007

Contamination and Control of Aflatoxin B1 in Fermented Broad Bean Paste

WANG Pengyue¹*，DENG Weiqin²，WANG Zeliang³，LI Xiongbo²

(1.Chengdu Agricultural College，Chengdu 611130，China；

2.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

3.Sichuan Zhenxing Industrial Technology Research Institute Co.，Ltd.，Chengdu 610023，China)

Abstract: Aflatoxins are toxic secondary metabolites prevalent in food，posing a significant threat to food safety，especially aflatoxin B1 （AFB1），which is considered the most toxic. There is a risk of AFB1 contamination in the production process of fermented broad bean paste，which is an indispensable indicator in the quality monitoring of fermented broad bean paste. In this paper， the detection methods， pollution status， production mechanism and control methods of AFB1 in fermented broad bean paste were reviewed，in order to provide references for the AFB1 control and improve the safety of fermented broad bean paste.

Keywords: fermented broad bean paste；aflatoxin B1；detection technology；control measure

doi: 10.3969/j.issn.1674-506X.2025.04-013