Bullerman Lloyd B, Bianchini Andreia
Department of Food Science & Technology, University of Nebraska-Lincoln, Lincoln, NE 68583-0919, United States.
Int J Food Microbiol. 2007 Oct 20;119(1-2):140-6. doi: 10.1016/j.ijfoodmicro.2007.07.035. Epub 2007 Jul 31.
The mycotoxins that commonly occur in cereal grains and other products are not completely destroyed during food processing operations and can contaminate finished processed foods. The mycotoxins most commonly associated with cereal grains are aflatoxins, ochratoxin A, fumonisins, deoxynivalenol and zearalenone. The various food processes that may have effects on mycotoxins include sorting, trimming, cleaning, milling, brewing, cooking, baking, frying, roasting, canning, flaking, alkaline cooking, nixtamalization, and extrusion. Most of the food processes have variable effects on mycotoxins, with those that utilize the highest temperatures having greatest effects. In general the processes reduce mycotoxin concentrations significantly, but do not eliminate them completely. However, roasting and extrusion processing show promise for lowering mycotoxin concentrations, though very high temperatures are needed to bring about much of a reduction in mycotoxin concentrations. Extrusion processing at temperatures greater than 150 degrees C are needed to give good reduction of zearalenone, moderate reduction of alfatoxins, variable to low reduction of deoxynivalenol and good reduction of fumonisins. The greatest reductions of fumonisins occur at extrusion temperatures of 160 degrees C or higher and in the presence of glucose. Extrusion of fumonisin contaminated corn grits with 10% added glucose resulted in 75-85% reduction in Fumonisin B(1) levels. Some fumonisin degredation products are formed during extrusion, including small amounts of hydrolyzed Fumonisin B(1) and N-(Carboxymethyl) - Fumonisin B(1) and somewhat higher amounts of N-(1-deoxy-d-fructos-1-yl) Fumonisin B(1) in extruded grits containing added glucose. Feeding trial toxicity tests in rats with extruded fumonisin contaminated corn grits show some reduction in toxicity of grits extruded with glucose.
谷物和其他产品中常见的霉菌毒素在食品加工过程中不会被完全破坏，并且会污染成品加工食品。与谷物最常相关的霉菌毒素是黄曲霉毒素、赭曲霉毒素A、伏马菌素、脱氧雪腐镰刀菌烯醇和玉米赤霉烯酮。可能对霉菌毒素有影响的各种食品加工过程包括分拣、修整、清洁、研磨、酿造、烹饪、烘焙、油炸、烘烤、罐装、压片、碱煮、石灰水煮和挤压。大多数食品加工过程对霉菌毒素有不同程度的影响，其中利用最高温度的过程影响最大。一般来说，这些过程会显著降低霉菌毒素浓度，但不会将其完全消除。然而，烘烤和挤压加工有望降低霉菌毒素浓度，不过需要非常高的温度才能使霉菌毒素浓度大幅降低。要显著降低玉米赤霉烯酮、适度降低黄曲霉毒素、使脱氧雪腐镰刀菌烯醇有不同程度至较低程度的降低以及显著降低伏马菌素，挤压加工需要在高于150摄氏度的温度下进行。伏马菌素的最大降幅出现在160摄氏度或更高的挤压温度下且有葡萄糖存在的情况下。用添加了10%葡萄糖的受伏马菌素污染的玉米粗粉进行挤压，伏马菌素B1水平降低了75 - 85%。挤压过程中会形成一些伏马菌素降解产物，包括少量水解的伏马菌素B1和N -（羧甲基）-伏马菌素B1，在添加了葡萄糖的挤压粗粉中，N -（1 - 脱氧 - d - 果糖 - 1 - 基）伏马菌素B1的含量略高。用挤压后的受伏马菌素污染的玉米粗粉对大鼠进行喂养试验毒性测试表明，添加葡萄糖挤压后的粗粉毒性有所降低。
