中文摘要：

介绍了食品中白僵菌素（beauvericin,BEA）和包括恩镰孢菌素A（enniatin A,ENA）、恩镰孢菌素A1（enniatin A1,ENA1）、恩镰孢菌素B（enniatin B,ENB）、恩镰孢菌素B1（enniatin B1,ENB1）在内的4种主要的恩镰孢菌素（enniatins,ENNs）的分类、毒性和分析方法,尤其是前处理方式和各方法定量限的研究进展。综述了西班牙、摩洛哥、意大利、日本等部分国家食品中BEA和4种ENNs的污染状况以及这5种毒素与其他主要真菌毒素的协同污染情况。提出了建立针对复杂食品基质中BEA和ENNs测定的高效液相色谱-串联质谱法。

英文摘要：

Classification,toxicity and determination method progress especially the pretreatment and limit of quantitation of beauvericin（ BEA） and 4 main kinds of enniatins（ ENNs） including enniatins A（ ENA）,enniatins A1（ ENA1）,enniatins B（ ENB） and enniatins B1（ ENB1） in food were introduced. The contamination levels of BEA,4 kinds of ENNs and their co-occurrence mycotoxins in food from Spain,Morocco,Italy,Japan and some other countries were analyzed.Establishment of high performance liquid chromatography-tandem mass spectrometry（ HPLC-MS/MS） determination method for the complex food matrix was suggested.