EFFECT OF MILLING AND BAKING ON DEOXYNIVALENOL (VOMITOXIN) CONTENT OF EASTERN CANADIAN WHEATS
EFFECT OF MILLING AND BAKING ON DEOXYNIVALENOL (VOMITOXIN) CONTENT OF EASTERN CANADIAN WHEATS
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DOI：
10.1021/jf00123a058
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发表时间：
1984-01-01
影响因子：
6.1
通讯作者：
DEXTER, JE
中科院分区：
文献类型：
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作者：
YOUNG, JC;FULCHER, RG;DEXTER, JE
将自然被0.45 mg/kg脱氧雪腐镰刀菌烯醇（DON，呕吐毒素）污染的安大略软白色冬小麦清洗并在工业、中试和实验米尔斯中研磨。一些工业研磨的部分被商业烘焙成各种食品。对样品进行DON分析，在某些情况下，还分析真菌代谢物麦角固醇。研磨导致DON和麦角固醇的分馏，外仁中的水平增加（例如，麸皮）部分和内面粉部分中降低的水平。烘焙对非酵母产品的影响是可变的，范围为无影响-35%的减少，当与研磨和稀释作用结合时，得到66 ± 1%的总体减少。20%在唐。实验研磨2个样品的自然污染（1.2和6.9毫克/公斤）魁北克硬红春小麦导致类似的分馏DON。加拿大东部11个小麦样品中DON和麦角固醇水平之间的正相关性表明，DON生产水平与真菌生长的发生率直接相关;碾磨数据表明，真菌感染在籽粒表面或附近最大。
Ontario soft white winter wheat naturally contaminated with deoxynivalenol (DON, vomitoxin) at 0.45 mg/kg was cleaned and milled in industrial, pilot and experimental mills. Some industrially milled fractions were baked commercially into a variety of food products. The samples were analyzed for DON and, in some instances, the fungal metabolite ergosterol. Milling led to a fractionation of DON and ergosterol, with increased levels in the outer kernel (e.g., bran) portions and decreased levels in the inner flour portions. The effect of baking on nonyeast products was variable, ranging from no effect-35% reduction, and when combined with milling and dilution effects gave an overall reduction of 66 .+-. 20% in DON. Experimental milling of 2 samples of naturally contaminated (1.2 and 6.9 mg/kg) Quebec hard red spring wheat resulted in a similar fractionation of DON. A positive correlation between DON and ergosterol levels in 11 eastern Canadian wheat samples indicated that the level of DON production was directly related to the incidence of fungal growth; the milling data suggested that fungal infection was greatest at or near the kernel surface.