真菌毒素在赤霉病小麦研磨及其湿法加工中.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.9 真菌毒素在赤霉病小麦研磨及其湿法加工中 的分布研究 何慧慧，李力，韩小贤，郑学玲，卞科 （河南工业大学粮油食品学院，河南郑州 450001） 摘要：小麦赤霉病不仅会导致粮食减产，更会引起多种真菌毒素的高污染风险。将染病小麦进行实验室制粉并湿法分离统粉中 的粗淀粉、谷朊粉，采用酶联免疫吸附测定法（Enzyme-Linked Immuno Sorbent Assay，ELISA ）测定各系统的呕吐毒素（Deoxynivalenol ， DON ）、黄曲霉毒素B1 （Aflatoxin B1 ，AFB1 ）、玉米赤霉烯酮（Zearalenone ，ZEN ）以及赭曲霉毒素A （Ochratoxin A，OTA ）的含 量，以探究赤霉病小麦在制粉及其湿法加工中四种常见真菌毒素的分布变化规律。结果显示：研磨制粉及湿法加工对真菌毒素的分布 影响显著。制粉加工后，皮磨和心磨系统粉的DON、AFB1 、ZEN 和OTA 含量比原粮显著降低，降低率分别为 1.38~16.24%、20.47~71.77% 及 26.71~69.51%；湿法加工产物中，DON 消减为相应统粉的4.88~12.11% ，AFB1 与 OTA 浓缩富集，富集率分别可达统粉的 2.55、 3.65 倍，粗淀粉中 ZEN 消减为统粉的 12.70~15.83%，谷朊粉则富集为统粉的4.11 倍。研究表明，在工业生产中，可根据赤霉病小麦 的感染类型及程度，适当选用研磨或湿法加工等合适的方法加工处理。 关键词：赤霉病小麦；真菌毒素；研磨；湿法加工 文章篇号：1673-9078(2016)9-260-266 DOI: 10.13982/j.mfst.1673-9078.2016.9.038 Distribution of Mycotoxins in Milling and Wet Processing of Scabby Wheat HE Hui-hui, LI Li, HAN Xiao-xian, ZHENG Xue-ling, BIAN Ke (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China) Abstract: Wheat scab not only leads to loss of grain but also poses a high risk of contamination by various mycotoxins. To study the distribution of four kinds of mycotoxins in scabby wheat after milling and wet processing, infected wheat was milled into flour in the laboratory, after which crude starch and gluten were obtained by wet separation. Content of deoxynivalenol (DON), aflatoxin B1 (AFB1), zearalenone (ZEN), and ochratoxin A (OTA) in flour and separated products was measured by enzyme-linked immunosorbent assay (ELISA). The results showed that milling and wet processing had a significant influen