烹饪过程对小麦制品中脱氧雪腐镰刀菌烯醇含量及其后续细胞毒性的影响。

Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products.

作者信息

Sugita-Konishi Yoshiko, Park Bong Joo, Kobayashi-Hattori Kazuo, Tanaka Toshitugu, Chonan Takao, Yoshikawa Kunie, Kumagai Susumu

机构信息

National Institute of Health Sciences, Tokyo 158-8501, Japan.

出版信息

Biosci Biotechnol Biochem. 2006 Jul;70(7):1764-8. doi: 10.1271/bbb.50571.

DOI:10.1271/bbb.50571

PMID:16861811

Abstract

The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.

摘要

通过化学分析（高效液相色谱法）和生物测定法，研究了由天然污染面粉制成的面条和面包中脱氧雪腐镰刀菌烯醇的残留情况。虽然两种测定方法得出的脱氧雪腐镰刀菌烯醇残留水平在煮沸过程中都有所降低，但只有生物测定法显示烘焙也使其有所减少。本研究首次估算了日本食用小麦粉最终产品时脱氧雪腐镰刀菌烯醇的摄入量。