Palpacelli Valentino, Beco Luca, Ciani Maurizio
Studio Analisi Alimentari, Via XXV aprile 2, 06014 Montone (PG), Italy.
J Food Prot. 2007 Feb;70(2):509-13. doi: 10.4315/0362-028x-70.2.509.
Given the prominence and the growing importance of mycotoxins in human and animal health, and particularly of vomitoxin and zearalenone in people who use wheat and wheat products as their staple diet, we investigated two different types of wheat milling. Wheat produced according to good manufacturing practice related to mycotoxin risks (from sowing to harvesting) was used to compare the vomitoxin and zearalenone content of soft wheat flour, following the use of two different types of milling, traditional milling with a stone mill and modern milling with a roller mill. Moreover, the vomitoxin and zearalenone content was also evaluated in commercial stone-milled and roller-milled flours. Our results show that stone milling reduced vomitoxin and zearalenone content in flours, compared with the use of the roller-mill system.
鉴于霉菌毒素在人类和动物健康方面的突出性及重要性与日俱增，尤其是对于以小麦和小麦制品为主食的人群而言，呕吐毒素和玉米赤霉烯酮的影响更为显著，我们对两种不同类型的小麦研磨方法进行了研究。使用按照与霉菌毒素风险相关的良好生产规范（从播种到收获）生产的小麦，来比较采用两种不同研磨方式（传统石磨研磨和现代辊式研磨）后软质小麦粉中呕吐毒素和玉米赤霉烯酮的含量。此外，还对市售的石磨面粉和辊磨面粉中的呕吐毒素和玉米赤霉烯酮含量进行了评估。我们的结果表明，与辊磨系统相比，石磨可降低面粉中呕吐毒素和玉米赤霉烯酮的含量。
