Castells M, Marín S, Sanchis V, Ramos A J
Food Technology Department, Lleida University, Lleida, Spain.
Food Addit Contam. 2005 Feb;22(2):150-7. doi: 10.1080/02652030500037969.
Extrusion cooking is one of the fastest growing food-processing operations in recent years due to several advantages over traditional methods. Apart from its main goal of improving the quality of intermediate and final processed products, it may incidentally also improve safety because of the potential to reduce mycotoxin levels in cereals. This review is focused on extrusion cooking and aims to give a general overview of its impact in reducing mycotoxin levels in cereals. Extrusion cooking generally decreases the mycotoxins levels at rates depending on different factors such as the type of extruder, the type of screw, the die configuration, the initial mycotoxin concentration, the barrel temperature, the screw speed, the moisture content of the raw material and the use of additives. Reductions of 100, 95 and 83% for fumonisins, aflatoxins and zearalenone, respectively, have been reported during extrusion cooking of cereals, while lower reductions were observed for deoxynivalenol, ochratoxin A and moniliformin, where maximum reductions did not exceed 55, 40 and 30%, respectively.
由于相较于传统方法具有诸多优势，挤压蒸煮是近年来发展最快的食品加工操作之一。除了提高中间产品和最终加工产品质量这一主要目标外，挤压蒸煮还可能因具有降低谷物中霉菌毒素水平的潜力而顺带提高安全性。本综述聚焦于挤压蒸煮，旨在全面概述其对降低谷物中霉菌毒素水平的影响。挤压蒸煮通常会根据不同因素（如挤压机类型、螺杆类型、模头配置、初始霉菌毒素浓度、料筒温度、螺杆速度、原料水分含量以及添加剂的使用情况）以不同速率降低霉菌毒素水平。据报道，在谷物挤压蒸煮过程中，伏马菌素、黄曲霉毒素和玉米赤霉烯酮的含量分别降低了100%、95%和83%，而脱氧雪腐镰刀菌烯醇、赭曲霉毒素A和串珠镰刀菌素的降低幅度较小，最大降幅分别不超过55%、40%和30%。
