Scudamore Keith A, Guy Robin C E, Kelleher Brian, MacDonald Susan J
KAS Mycotoxins, Maidenhead SL6 0JS, UK.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Mar;25(3):331-7. doi: 10.1080/02652030701658365.
In the European Union, deoxynivalenol in cereals and cereal products is controlled by recent legislation with the objective of minimizing consumer exposure to this mycotoxin. Relatively few studies have examined the loss of Fusarium mycotoxins during processing and whether this is accurately reflected by the processing factors. The behaviour of deoxynivalenol, nivalenol and zearalenone during extrusion of naturally contaminated wholemeal wheat flour has been examined using pilot-scale equipment. Factors examined were temperature and moisture content. Concentrations of the three mycotoxins were little changed by extrusion although the amount of deoxynivalenol decreased at the lowest moisture content. However, this effect did not appear to be temperature-dependent, suggesting that the apparent loss is either due to binding or inability to extract the residue. Under some conditions, concentrations of the mycotoxins, particularly nivalenol, were higher after extrusion.
在欧盟，谷物和谷物产品中的脱氧雪腐镰刀菌烯醇受近期立法管控，目的是尽量减少消费者接触这种霉菌毒素。相对较少的研究考察了镰刀菌毒素在加工过程中的损失情况，以及加工因子是否能准确反映这种损失。使用中试规模设备研究了天然污染全麦面粉在挤压过程中脱氧雪腐镰刀菌烯醇、雪腐镰刀菌烯醇和玉米赤霉烯酮的行为。考察的因素包括温度和水分含量。尽管在最低水分含量下脱氧雪腐镰刀菌烯醇的量有所减少，但挤压对这三种霉菌毒素的浓度影响不大。然而，这种影响似乎与温度无关，这表明表观损失要么是由于结合作用，要么是由于无法提取残留物。在某些条件下，挤压后霉菌毒素的浓度，尤其是雪腐镰刀菌烯醇的浓度会更高。
