State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, Zhejiang, China.
Key Laboratory of Food Quality and Safety of Jiangsu Province, Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Science, Nanjing 210014, Jiangsu, China.
Food Res Int. 2024 Sep;192:114784. doi: 10.1016/j.foodres.2024.114784. Epub 2024 Jul 17.
The distribution of deoxynivalenol (DON) and its derivatives 3-acetyldeoxynivalenol (3-Ac-DON) and 15-acetyldeoxynivalenol (15-Ac-DON) throughout the wheat processing chain were systemically evaluated by one-to-one corresponding studies of the whole processing chain. DON and its derivatives were determined by liquid chromatography-mass spectrometry (LC-MS/MS) in wheat grains and corresponding wheat bran, wheat flour, and semi-finished and finished wheat flour-based products. This investigation showed that wheat grain processing to wheat flour significantly decreased the levels of DON by approximately 52.7%-68.2%. Wheat flour processing of wheat flour-based products decreased the DON concentration by approximately 7.0%-70.6%. Among the processing methods, biscuit making showed the largest reduction (70.6%). The co-occurrence frequency of DON with low levels of 3-Ac-DON and 15-Ac-DON was significantly greater in wheat grains and wheat bran than in wheat flour. For wheat flour-based products, only the distribution pattern of 3-Ac-DON was observable in processed wheat flour products prepared using grains heavily contaminated with DON. In China, to the best of our knowledge, the processing factors (PFs) of DON in wheat flour and wheat flour-based products were systematically evaluated for the first time. The average PF of DON was 0.35 for wheat flour and the average PFs were 0.37-0.84 for wheat flour-based products, with biscuits having the smallest PF (0.37), indicating DON significantly decreasing in biscuit making. Furthermore, dietary exposure assessment of DON indicated an acceptable overall health risk in Chinese consumers, with the highest exposure being observed in infants and young children. This study provides important references for classified management of DON limits in wheat and its various products in China.
通过对整个加工链进行一一对应的研究，系统地评估了脱氧雪腐镰刀菌烯醇（DON）及其衍生物 3-乙酰脱氧雪腐镰刀菌烯醇（3-Ac-DON）和 15-乙酰脱氧雪腐镰刀菌烯醇（15-Ac-DON）在小麦加工链中的分布。采用液相色谱-质谱联用法（LC-MS/MS）测定小麦籽粒及相应麦麸、小麦粉、半制成品和成品小麦粉制品中 DON 及其衍生物的含量。研究表明，小麦制粉过程使 DON 的含量降低了约 52.7%-68.2%。小麦粉加工成小麦粉制品使 DON 浓度降低了约 7.0%-70.6%。在这些加工方法中，饼干制作的降幅最大（70.6%）。在小麦籽粒和麦麸中，DON 与低水平的 3-Ac-DON 和 15-Ac-DON 同时出现的频率显著高于小麦粉。对于小麦粉制品，只有在使用受 DON 严重污染的谷物制备加工小麦粉制品时，才能观察到 3-Ac-DON 的分布模式。在中国，据我们所知，首次系统地评估了小麦粉及其小麦粉制品中 DON 的加工因子（PF）。DON 的小麦粉平均 PF 为 0.35，小麦粉制品的平均 PF 为 0.37-0.84，其中饼干的 PF 最小（0.37），表明在制作饼干的过程中 DON 显著减少。此外，DON 的膳食暴露评估表明，中国消费者的总体健康风险可接受，在婴儿和幼儿中观察到的暴露量最高。本研究为中国小麦及其各类产品中 DON 限量的分类管理提供了重要参考。
