[黄曲霉NRRL 2999接种对小麦籽粒黄曲霉毒素的积累及其在磨粉产品中的分布]
[Accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 and their distribution in grinding products].
作者信息
Lvova L S, Sosedov N I, Shatilova T I, Shulgina A P
出版信息
Prikl Biokhim Mikrobiol. 1975 Jul-Aug;11(4):559-64.
The influence of temperature ranging from 15 to 35 degrees C and relative humidity of 75 to 90% on the accumulation of aflatoxins on wheat grain inoculated by Aspergillus flavus NRRL 2999 was investigated. The lowest accumulation of aflatoxins took place at 20 degrees C and relative humidity of 80%. The highest accumulation of aflatoxins appeared in the grain after 3 day storage. Some products of three-graded 78% grinding showed a decrease in the aflatoxin content (flour of the first and second grade). During baking of leavened bread 70-80% of aflatoxins were decomposed. The feasible use of the rapid conditioning and Remix-method to reduce the content of aflatoxins in flour and bread is discussed.
研究了15至35摄氏度的温度范围以及75%至90%的相对湿度对由黄曲霉NRRL 2999接种的小麦籽粒上黄曲霉毒素积累的影响。黄曲霉毒素的最低积累发生在20摄氏度和80%的相对湿度条件下。储存3天后，籽粒中黄曲霉毒素的积累量最高。三级研磨78%的部分产品（一级和二级面粉）的黄曲霉毒素含量有所降低。在发酵面包烘焙过程中，70%-80%的黄曲霉毒素被分解。讨论了快速调质和再混合法在降低面粉和面包中黄曲霉毒素含量方面的可行性应用。
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