Kuchenbuch Henning Sören, Becker Stefanie, Schulz Mareike, Cramer Benedikt, Humpf Hans-Ulrich
a Department of Chemistry and Pharmacy, Institute of Food Chemistry , Westfälische Wilhelms-Universität Münster , Münster , Germany.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2018 Nov;35(11):2158-2167. doi: 10.1080/19440049.2018.1530456. Epub 2018 Oct 23.
The mycotoxins T-2 and HT-2 toxin are frequently occurring food contaminants which are produced by Fusarium species. Humans and animals are mainly exposed to these substances by the consumption of contaminated oats, maize and wheat. For the production of crunchy muesli, bread and bakery products, these cereals undergo multiple processing steps, including baking, roasting and extrusion cooking. However, the influence of food processing on T-2 and HT-2 toxin levels is to date poorly understood. Thus, the effects of baking and roasting on both mycotoxins were evaluated during biscuit-, crunchy muesli- and toasted oat flakes-production under precise variation of various parameters: heating time and temperature as well as recipe formulation were varied in the range they are applied in the food processing industry. Therefore, oatmeal or flaked oats were artificially contaminated individually with both toxins and processed at the laboratory scale. T-2 toxin generally showed a higher degradation rate than HT-2 toxin. During biscuit-making up to 45% of T-2 toxin and 20% of HT-2 toxin were thermally degraded, showing a dependency on water content, baking time and temperature. The preparation of crunchy muesli yielded no significant toxin degradation which is probably due to the low temperatures applied. Roasting led to a degradation of 32% of T-2 toxin and 24% of HT-2 toxin. Taken together, both mycotoxins are partially degraded during thermal food processing; the degradation rates are influenced by the food composition and processing parameters.
霉菌毒素T-2和HT-2毒素是镰刀菌属产生的常见食品污染物。人类和动物主要通过食用受污染的燕麦、玉米和小麦接触这些物质。用于生产脆麦麸、面包和烘焙食品的这些谷物要经过多个加工步骤，包括烘焙、烘烤和挤压蒸煮。然而，迄今为止，人们对食品加工对T-2和HT-2毒素水平的影响了解甚少。因此，在饼干、脆麦麸和燕麦片生产过程中，在精确改变各种参数的情况下，评估了烘焙和烘烤对这两种霉菌毒素的影响：加热时间和温度以及配方在食品加工业中的应用范围内变化。因此，燕麦片或燕麦片分别被这两种毒素人工污染，并在实验室规模下进行加工。T-2毒素的降解率通常高于HT-2毒素。在饼干制作过程中，高达45%的T-2毒素和20%的HT-2毒素被热降解，显示出对水分含量、烘焙时间和温度的依赖性。脆麦麸的制备未产生明显的毒素降解，这可能是由于所采用的低温所致。烘烤导致32%的T-2毒素和24%的HT-2毒素降解。综上所述，这两种霉菌毒素在热食品加工过程中会部分降解；降解率受食品成分和加工参数的影响。
