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Acta Agron Sin ›› 2015, Vol. 41 ›› Issue (10): 1575-1581.doi: 10.3724/SP.J.1006.2015.01575

• TILLAGE & CULTIVATION · PHYSIOLOGY & BIOCHEMISTRY • Previous Articles     Next Articles

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 Online:2015-10-12 Published:2015-06-29

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

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