作物学报 ›› 2015, Vol. 41 ›› Issue (10): 1575-1581.doi: 10.3724/SP.J.1006.2015.01575
张慧杰,孙丽娟,孙娟,张妍,李为喜,胡学旭,王步军*
ZHANG Hui-Jie,SUN Li-Juan,SUN Juan,ZHANG Yan,LI Wei-Xi,HU Xue-Xu,WANG Bu-Jun*
摘要:
真菌毒素(mycotoxin)是小麦及面制食品重要的安全风险之一。为明确真菌毒素在小麦磨粉及食品加工链条中的变化规律, 解决目前我国尚缺少面粉和面制食品真菌毒素限量标准的问题, 开展小麦真菌毒素污染风险评估, 以受玉米赤霉烯酮(ZEN)污染的小麦为材料, 用超高效液相色谱串联质谱法(UPLC-MS/MS)检测了不同磨粉组分及馒头、面包、面条加工过程中不同环节加工品中ZEN的含量。结果表明, 小麦磨粉后粗麸皮和细麸皮中ZEN的含量显著升高, 达到小麦籽粒的2倍以上, 小麦粉中ZEN的含量平均降低70%以上;小麦粉加工成馒头和面包后, ZEN的含量分别增高1.8倍和1.0倍, 加工成面条后因ZEN在煮制过程中部分溶于水中而降低30%以上。研究结果表明, 加工过程对小麦及面制食品中的毒素水平有显著影响, 对小麦、面粉及不同的小麦制品分别制定ZEN限量更为科学合理。
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