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。
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 influence on the distribution of mycotoxins. After grinding, the content of DON, AFB1, and ZEN in break flour and reduction flour were significantly lower than that in raw grain, ranging from 1.38% to 16.24%, 20.47% to 71.77%, and 26.71% to 69.51%, respectively. The products of wet processing showed DON content ranging from 4.88% to 12.11% of that obtained in corresponding straight flour. While AFB1 and OTA were concentrated and enriched in the products, their concentration was 2.55 and 3.65 times that in straight flour, respectively. The content of ZEN in crude starch was approximately 12.70% to 15.83% of that in straight flour, while wheat gluten concentration increased 4.11 times that in corresponding straight flour. The results from this study indicates that appropriate wheat treatment methods, such as grinding and wet processing, should be selected for wheat processing according to the fungal infection type and severity of scabby wheat during industrial production.
出处
《现代食品科技》
EI
CAS
北大核心
2016年第9期260-266,共7页
Modern Food Science and Technology
基金
国家小麦产业技术体系专项(CARS-03)
河南省小麦产业技术体系建设专项(S2010-01-G06)
