欢迎访问作物学报,今天是

作物学报 ›› 2015, Vol. 41 ›› Issue (10): 1575-1581.doi: 10.3724/SP.J.1006.2015.01575

• 耕作栽培·生理生化 • 上一篇    下一篇

加工过程对小麦及其制品中玉米赤霉烯酮含量的影响

张慧杰,孙丽娟,孙娟,张妍,李为喜,胡学旭,王步军*   

  1. 中国农业科学院作物科学研究所 / 农业部谷物产品质量安全风险评估实验室(北京), 北京 100081
  • 收稿日期:2014-10-29 修回日期:2015-05-04 出版日期:2015-10-12 网络出版日期:2015-06-29
  • 基金资助:

    本研究由2014年国家农产品质量安全风险评估重大专项(GJFP2014006)资助。

Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat

ZHANG Hui-Jie,SUN Li-Juan,SUN Juan,ZHANG Yan,LI Wei-Xi,HU Xue-Xu,WANG Bu-Jun*   

  1. Institute of Crop Science, Chinese Academy of Agricultural Sciences / Laboratory of Quality & Safety Risk Assessment for Cereal Products (Beijing), Ministry of Agriculture, Beijing 100081, China
  • Received:2014-10-29 Revised:2015-05-04 Published:2015-10-12 Published online:2015-06-29

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。

关键词: 小麦, 磨粉, 馒头面包, 面条, 玉米赤霉烯酮

Abstract:

Mycotoxin is one of the risky factors in safeties of wheat and the food made of wheat. The objective of this study was to investigate changes of mycotoxin in the processing chain of wheat milling and wheat end-use products, and to assess the risk of mycotoxin-contaminated grain as edibles. The zearalenone (ZEN) levels were tested in different milling fractions of ZEN-contaminated wheat grain and its end-use products (bread, noodle, and Chinese steamed bread) at different processing stages using UPLC-MS/MS method. The results showed that, ZEN concentrations in bran and shorts significantly increased, which were two times more than these in wheat grain, and ZEN concentration in flour decreased averagely by more than 70% as compared with that in wheat grain. When ZEN-stained flour was processed into bread and Chinese steamed bread, ZEN concentration increased by 1.0 and 1.8 times, respectively. However, ZEN concentration in cooked noodle reduced at least 30% during cooking because of the leaching in water. These results indicate that processing has a significant effect on mycotoxin level in wheat flour and its end-use products and diverse standards for ZEN limits in food are required to be established for different products made of wheat.

Key words: Wheat, Milling, Chinese steamed bread, Bread, Noodle, Zearalenone

[1]陈丽星. 真菌毒素研究进展. 河北工业科技, 2006, 23(20): 124–126



Chen L X. Mycotoxins and their research progress. Hebei J Ind Sci Technol, 2006, 23(20): 124–126 (in Chinese with English abstract)



[2]白小芳. 真菌毒素在食品加工过程中的变化规律. 农产品加工, 2010, (8): 68–74



Bai X F. Change regularity of mycotoxins be used in food processing. Farm Prod Processing, 2010, (8): 68–74 (in Chinese with English abstract)



[3]Visconti A, De-Girolamo A. Fusarium mycotoxins in cereals: storage, processing and decontamination. In: Scholten O E,  Ruckenbauer P, Visconti A, Osenburggen W A, den Nijs A P M. eds. Food Safety of Cereals: A Chain-Wide Approach to Reduce Fusarium mycotoxins. European Commission, Brussels, 2002. pp 29–40



[4]González-Osnaya L, Soriano J M, Moltó J C, Mañes J. Dietary intake of ochratoxin A from conventional and organic bread. Int J Food Microbiol, 2007, 118: 87–91



[5]Park D L. Effect of processing on aflatoxin. Adv Exp Med Biol, 2002, 504: 173–179



[6]Abbas H K, Mirocha C J, Pawlosky R J, Pusch D J. Effect of cleaning, milling, and baking on deoxynivalenol in wheat. Appl Environ Microb, 1985, 50: 482–486



[7]Brera C, Debegnach F, Grossi S, Miraglia M. Effect of industrial processing on the distribution of fumonisin B1 in dry milling corn fractions. J Food Prot, 2004, 67: 1261–1266



[8]Scudamore K A, Banks J, MacDonald S J. Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production. Food Addit Contam, 2003, 20: 1153–1163



[9]El-Banna A A, Scott P M. Fate of mycotoxins during processing of foodstuffs: I. Aflatoxin Bl during making of Egyptian bread. J Food Prot, 1983, 46: 301–304



[10]Samar M, Resnik S L, González H H L, Pacin A M, Castillo M D. Deoxynivalenol reduction during the frying process of turnover pie covers. Food Control, 2007, 18: 1295–1299



[11]孙娟, 李为喜, 张妍, 孙丽娟, 董晓丽, 胡学旭, 王步军. 用超高效液相色谱串联质谱法同时测定谷物中12种真菌毒素. 作物学报, 2014, 40: 691–701



Sun J, Li W X, Zhang Y, Sun L J, Dong X L, Hu X X, Wang B J. Simultaneous determination of twelve mycotoxins in cereals by ultra-high performance liquid chromatography-tandem mass spectrometry. Acta Agron Sin, 2014, 40: 691–701 (in Chinese with English abstract)



[12]Brera C, Catano C, de Santis B, Debegnach F, de Giacomo M, Pannunzi E, Miraglia M. Effects of industrial processing on the distribution of aflatoxins and zearalenone in corn-milling fractions. J Agric Food Chem, 2006, 54: 5014–5019



[13]Castells M, Marin S, Sanchis V, Ramos A J. Distribution of fumonisins and aflatoxins in corn fractions during industrial corn flakes processing. Int J Food Microbiol, 2008, 123: 81–87



[14]Hemery Y, Rouau X, Lullien-Pellerin V, Barron C, Abecassis J. Dry processes to develop wheat fractions and products with enhanced nutritional quality. J Cereal Sci, 2007, 46: 327–347



[15]Dexter J E, Clear R M, Preston K R. Fusarium head blight: effect on the milling and baking of some Canadian wheats. Cereal Chem, 1996, 73: 695–701



[16]Lee U S, Jang H S, Tanaka T, Oh Y J, Cho C M, Ueno Y. Effect of milling on decontamination of Fusarium mycotoxins nivalenol, deoxynivalenol, and zearalenone in Korean wheat. J Agric Food Chem, 1987, 35: 126–129



[17]Trigo-Stockli D M, Deyoe C W, Satumbaga R F. Pedersen J R. Distribution of deoxynivalenol and zearalenone in milled fractions of wheat. Cereal Chem, 1996, 73: 388–391



[18]Lancova K, Hajslova J, Kostelanska M, Kohoutkova J, Nedelnik J, Moravcova H, Vanova M. Fate of trichothecene mycotoxins during the processing: milling and baking. Food Addit Contam, 2008, 25: 650–659



[19]Zhang H J, Wang B J. Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing. Food Control, 2014, 44: 86−91



[20]Castelo M M, Katta S K, Sumner S S, Hanna M A, Bullerman L B. Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits. J Food Sci, 1998, 63: 696–698



[21]Castelo M M, Sumner S S, Bullerman L B. Stability of fumonisins in thermally processed corn products. J Food Prot, 1998, 61: 1030–1033



[22]Katta S K, Jackson L S, Sumner S S, Hanna M A, Bullerman L B. Effect of temperature and screw speed on stability of fumonisin B1 in extrusion-cooked corn grits. Cereal Chem, 1999, 76: 16−20



[23]Osborne B G. Reverse phase high performance liquid chromatography determination of ochratoxin A in flour and bakery products. J Sci Food Agric, 1979, 30: 1065–1070



[24]Osborne B G, Ibe F, Brown G L, Petagine F, Scudamore K A, Banks J N, Hetmanski M T, Leonard C T. The effects of milling and processing on wheat contaminated with ochratoxin A. Food Addit Contam, 1996, 13: 141–153



[25]Ncira M S, Patina A M, Martinez E J, Moltb G, Resnik S L. The effects of bakery processing on natural deoxynivalenol contamination. Int J Food Microbiol, 1997, 37: 21–25



[26]Scott P M, Kanhere S R, Dexter J E, Brennan P W, Trenholm H L. Distribution of DON during the milling of naturally contaminated hard red spring wheat and its fate in baked products. Food Addit Contam, 1984, 1: 313–323



[27]Simsek S, Burgess K, Whitney K L, Gu Y, Qian S Y. Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat. Food Control, 2012, 26: 287–292



[28]于钏钏, 于红霞, 李风琴. 隐蔽型脱氧雪腐镰刀菌烯醇的形成、转化与检测研究进展. 卫生研究, 2009, 38(2): 241−243



Yu C C, Yu H X, Li F Q. Study advance on formation, transformation and detection of masked deoxynivalenol. J Hygiene Res, 2009, 38(2): 241−243 (in Chinese with English abstract)



[29]Zhang H J, Wang B J. Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing. Food Control, 2015, 50: 754−757



[30]Berthiller F, Dall'asta C, Corradini R, Marchelli R, Sulyok M, Krska R, Adam G, Schuhmacher R. Occurrence of deoxynivalenol and its 3-beta-D-glucoside in wheat and maize. Food Addit Contam, 2009, 26: 507–511



[31]Engelhardt G, Zill G, Wohner B, Wallnöfer P R. Transformation of the Fusarium mycotoxin zearalenone in maize cell suspension cultures. Naturwissenschaften, 1988, 75: 309–310



[32]Sewald N, Von Gleissenthall J L, Schuster M, Müller G, Aplin R T. Structure elucidation of a plant metabolite of 4-desoxynivalenol. Tetrahedron: Asymmetry, 1992, 3: 953–960



[33]El-Sharkawy S H, Selim M I, Afifi M S, Halaweish F T. Microbial transformation of zearalenone to a zearalenone sulfate. Appl Environ Microb, 1991, 57: 549–552



[34]Plasencia J, Mirocha C J. Isolation and characterization of zearalenone sulfate produced by Fusarium spp. Appl Environ Microb, 1991, 57: 146–150



[35]Berthiller F, Werner U, Sulyok M, Krska R, Hauser M T, Schuhmacher R. Liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS) determination of phase II metabolites of the mycotoxin zearalenone in the model plant Arabidopsis thaliana. Food Addit Contam, 2006, 23: 1194–1200



[36]Samar M M, Neira M S, Resnik S L, Pacin A. Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology. Food Addit Contam, 2001, 18: 1004–1010



[37]Berthiller F, Schuhmacher R, Adam G, Krska R. Formation, determination and significance of masked and other conjugated mycotoxins. Anal Bioanal Chem, 2009, 395: 1243–1252



[38]Pinson-Gadais L, Barreau C, Chaurand M, Gregoire S, Monmarson M, Richard-Forget F. Distribution of toxigenic Fusarium spp. and mycotoxin production in milling fractions of durum wheat. Food Addit Contam, 2007, 24: 53–62



[39]Visconti A, Hidukowski E M, Pascale E, Silvestri M. Reduction of deoxynivalenol during durum wheat processing and spaghetti cooking. Toxicol Lett, 2004, 153: 181−189



[40]Sugita-Konishi Y, Park B J, Kobayashi-Hattori K, Tanaka T, Chonan T, Yoshikawa K, Kumagai S. Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products. Biosci Biotech Bioch, 2006, 70: 1764–1768



[41]Nowicki T W, Gaba D G, Dexter J E, Matsuo R R, Clear R M. Retention of the Fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles. J Cereal Sci, 1988, 8: 189–202



[42]Young J C, Fulcher R G, Hayhoe J H, Scott P M, Dexter J E. Effect of milling and baking on deoxynivalenol (vomitoxin) content of eastern Canadian wheats. J Agric Food Chem, 1984, 32: 659–664

[1] 翟胜男, 曹新有, 李豪圣, 李吉虎, 李法计, 刘金栋, 夏先春, 吕莹莹, 马瑞峰, 王颖, 耿洪伟, 刘建军. 小麦Pod-A1、Pod-D1和Pod-2D位点等位变异对籽粒过氧化物酶活性的遗传效应分析[J]. 作物学报, 2026, 52(6): 1593-1603.
[2] 习千辉, 徐梓瑗, 刘梦梦, 王宏艺, 郎凯琳, 井震海, 陈锋, 赵磊. 小麦籽粒铜含量的全基因组关联分析及候选基因预测[J]. 作物学报, 2026, 52(6): 1604-1617.
[3] 毛嘉琦, 黄朋雨, 赵佳佳, 郑兴卫, 武棒棒, 郝宇琼, 屈非, 刘成, 马朋涛, 郑军. 山西小麦品种白粉病抗性评价及抗病基因分子检测[J]. 作物学报, 2026, 52(6): 1669-1681.
[4] 胡川, 赵凯男, 黄修利, 吴金芝, 任开明, 王贺正, 付国占, 黄明, 李友军. 一次灌溉下耕作方式和氮肥用量对旱地小麦产量和品质的影响[J]. 作物学报, 2026, 52(6): 1830-1846.
[5] 陈雪燕, 何华川, 李政嘉, 董新盼, 李藕琪, 刘小云, 李丹萍, 陈志伟, 刘国霞, 吕胜源, 吴印莹, 赵振东, 曹新有, 万何平. 水培盐碱复合胁迫下‘济麦60’苗期根系有机酸分泌动态变化及其转录调控机制[J]. 作物学报, 2026, 52(6): 1859-1875.
[6] 高沛阳, 李瑾璇, 董宇奎, 石玉, 张振, 张永丽. 测墒补灌下小麦分蘖发生和成穗对施氮量的响应[J]. 作物学报, 2026, 52(6): 1847-1858.
[7] 张献丰, 郭利建, 李康春, 孔斌雪, 刘玉芳, 车卓, 杨德龙. 小麦ABHD6基因家族鉴定与粒重功能标记开发[J]. 作物学报, 2026, 52(6): 1711-1727.
[8] 王壮壮, 武紫君, 张永新, 张芯源, 袁丽雪, 陈如雪, 刘世举, 段剑钊, 冯伟, 王同朝, 王永华. 豫东南黏壤潮土区水氮优化协同提高冬小麦产量和氮素利用效率[J]. 作物学报, 2026, 52(5): 1501-1521.
[9] 何万龙, 耿洪伟, 张飞飞, 米克热阿依·阿巴白克热, 罗紫洋, 李鹏程, 周钊宇, 程宇坤. 基于深度学习的小麦重要病害图像识别系统的研究[J]. 作物学报, 2026, 52(5): 1401-1417.
[10] 张振, 冯连杰, 石玉, 于振文, 张永丽. 节水补灌下不同穗型小麦产量形成差异研究[J]. 作物学报, 2026, 52(5): 1522-1535.
[11] 侯思宇, 王国璀, 韦金贵, 谢玮欣, 殷文, 樊志龙, 柴强, 胡发龙. 绿肥配施化学氮肥对西北干旱灌区小麦干物质积累及产量形成的影响[J]. 作物学报, 2026, 52(4): 1208-1219.
[12] 尚云秋, 赵竹, 陈欢, 丁永刚, 乔玉强, 李玮, 张向前, 曹承富, 杜世州. 长期定位耕作方式对雨养小麦籽粒灌浆和产量形成的影响[J]. 作物学报, 2026, 52(4): 1236-1250.
[13] 乔宇馨, 李程越, 康晓玉, 张鑫琪, 贾绍辉, 刘倩, 曹亚丽, 史鑫蕊, 郝兴宇, 李萍. 基于APSIM模型的长期免耕秸秆覆盖对旱地小麦增产效应研究[J]. 作物学报, 2026, 52(4): 1181-1192.
[14] 李灿, 张喜伟, 朱博涛, 张沛沛. 小麦GSK激酶TaSK41的功能分析及互作蛋白的筛选[J]. 作物学报, 2026, 52(3): 677-687.
[15] 侯洁, 付朵朵, 武海峰, 郝宇琼, 郑兴卫, 武棒棒, 周凯, 李晓华, 郑军, 赵佳佳. 山西省小麦地方品种的染色体多样性及遗传效应分析[J]. 作物学报, 2026, 52(3): 746-763.
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
No Suggested Reading articles found!