de Nijs Monique, van den Top Hester, de Stoppelaar Joyce, Lopez Patricia, Mol Hans
RIKILT Wageningen UR, Akkermaalsbos 2, 6708 WB Wageningen, The Netherlands.
Netherlands Food and Consumer Product Safety Authority (NVWA), Catharijnesingel 59, 3511 GG Utrecht, The Netherlands.
Food Chem. 2016 Dec 15;213:763-767. doi: 10.1016/j.foodchem.2016.07.024. Epub 2016 Jul 6.
The fate of deoxynivalenol and enniatins was studied during cooking of commercially available dry pasta in the Netherlands in 2014. Five samples containing relatively high levels of deoxynivalenol and/or enniatins were selected for the cooking experiment. Cooking was performed in duplicate on different days, under standardised conditions, simulating house-hold preparation. Samples were extracted with a mixture of acetonitrile/water followed by salt-induced partitioning. The extracts were analysed by LC-MS/MS. The method limits of detection were 8μg/kg for deoxynivalenol, 10μg/kg for enniatin A1 and 5μg/kg for enniatins A, B and B1. During the cooking of the five dry pasta samples, 60% of the deoxynivalenol and 83-100% of the enniatins were retained in the cooked pasta. It is recommended to study food processing fate of mycotoxins through naturally contaminated materials (incurred materials).
2014年，在荷兰对市售干意大利面烹饪过程中脱氧雪腐镰刀菌烯醇和恩镰孢菌素的去向进行了研究。选择了五个含有相对高水平脱氧雪腐镰刀菌烯醇和/或恩镰孢菌素的样品进行烹饪实验。在不同日期重复进行烹饪，在标准化条件下模拟家庭烹饪过程。样品先用乙腈/水混合物提取，然后进行盐析分配。提取物通过液相色谱-串联质谱法进行分析。脱氧雪腐镰刀菌烯醇的方法检测限为8μg/kg，恩镰孢菌素A1为10μg/kg，恩镰孢菌素A、B和B1为5μg/kg。在五个干意大利面样品的烹饪过程中，60%的脱氧雪腐镰刀菌烯醇和83%-100%的恩镰孢菌素保留在煮熟的意大利面中。建议通过天然污染材料（受污染材料）研究霉菌毒素在食品加工过程中的去向。
