对常见的几种粮食霉菌及其毒素两者之间的关系进行了实验探讨，结果表明：不同的毒素含量与其产毒的霉菌数量有关，并取决于该毒素适应的基质。小麦适合于产生伏马菌素（FB）、烟曲霉震颤素（ST）、杂色曲霉素（AFB1）及黄曲霉素（FT）；而黄曲霉毒素又适合于在多种粮食上产生。提示易产生毒素的粮食在贮存过程中应加强防霉措施，在制定粮食中的霉菌毒素限量标准时，不同的粮食应有不同的要求。 The relationship between several common fungi and their toxins has been discussed experimentally. The results show that the different toxins are related to the amount of mold-producing fungi and depend on the matrix to which the toxins adapt. Wheat is suitable for the production of fumonisin (FB), fumonisin (ST), streptozotocin (AFB1) and aflatoxin (FT); aflatoxins are also suitable for production on a variety of foodstuffs . It is suggested that mildew toxin production should be strengthened during milking. In the process of formulating the limit of mycotoxins in food, different foods should have different requirements.