| 加工过程对小麦及其制品中玉米赤霉烯酮含量的影响 |
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| 引用本文： | 张慧杰,孙丽娟,孙娟,张妍,李为喜,胡学旭,王步军.加工过程对小麦及其制品中玉米赤霉烯酮含量的影响[J].作物学报,2015,41(10):1575-1581. |
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| 作者姓名： | 张慧杰 孙丽娟 孙娟 张妍 李为喜 胡学旭 王步军 |
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| 作者单位： | 中国农业科学院作物科学研究所 / 农业部谷物产品质量安全风险评估实验室(北京), 北京 100081 |
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| 基金项目： | 本研究由2014年国家农产品质量安全风险评估重大专项(GJFP2014006)资助。 |
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| 摘 要： | 真菌毒素(mycotoxin)是小麦及面制食品重要的安全风险之一。为明确真菌毒素在小麦磨粉及食品加工链条中的变化规律,解决目前我国尚缺少面粉和面制食品真菌毒素限量标准的问题,开展小麦真菌毒素污染风险评估,以受玉米赤霉烯酮(ZEN)污染的小麦为材料,用超高效液相色谱串联质谱法(UPLC-MS/MS)检测了不同磨粉组分及馒头、面包、面条加工过程中不同环节加工品中ZEN的含量。结果表明,小麦磨粉后粗麸皮和细麸皮中ZEN的含量显著升高,达到小麦籽粒的2倍以上,小麦粉中ZEN的含量平均降低70%以上;小麦粉加工成馒头和面包后,ZEN的含量分别增高1.8倍和1.0倍,加工成面条后因ZEN在煮制过程中部分溶于水中而降低30%以上。研究结果表明,加工过程对小麦及面制食品中的毒素水平有显著影响,对小麦、面粉及不同的小麦制品分别制定ZEN限量更为科学合理。
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| 关 键 词： | 小麦 磨粉 馒头面包 面条 玉米赤霉烯酮 |
| 收稿时间： | 2014-10-29 |
Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat |
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| ZHANG Hui-Jie,SUN Li-Juan,SUN Juan,ZHANG Yan,LI Wei-Xi,HU Xue-Xu,WANG Bu-Jun.Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat[J].Acta Agronomica Sinica,2015,41(10):1575-1581. |
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| Authors: | ZHANG Hui-Jie SUN Li-Juan SUN Juan ZHANG Yan LI Wei-Xi HU Xue-Xu WANG Bu-Jun |
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| Institution: | Institute of Crop Science, Chinese Academy of Agricultural Sciences / Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China |
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| Abstract: | Mycotoxin is one of the risky factors in safeties of wheat and the food made of wheat. The objective of this study was to investigate changes of mycotoxin in the processing chain of wheat milling and wheat end-use products, and to assess the risk of mycotoxin-contaminated grain as edibles. The zearalenone (ZEN) levels were tested in different milling fractions of ZEN-contaminated wheat grain and its end-use products (bread, noodle, and Chinese steamed bread) at different processing stages using UPLC-MS/MS method. The results showed that, ZEN concentrations in bran and shorts significantly increased, which were two times more than these in wheat grain, and ZEN concentration in flour decreased averagely by more than 70% as compared with that in wheat grain. When ZEN-stained flour was processed into bread and Chinese steamed bread, ZEN concentration increased by 1.0 and 1.8 times, respectively. However, ZEN concentration in cooked noodle reduced at least 30% during cooking because of the leaching in water. These results indicate that processing has a significant effect on mycotoxin level in wheat flour and its end-use products and diverse standards for ZEN limits in food are required to be established for different products made of wheat. |
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| Keywords: | Wheat Milling Chinese steamed bread Bread Noodle Zearalenone |
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