Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer
Transfer of Fusarium mycotoxins and 'masked' deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer
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DOI：
10.1080/02652030701779625
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发表时间：
2008-01-01
影响因子：
2.9
通讯作者：
Sachambula, L.
中科院分区：
文献类型：
--
作者：
Lancova, K.;Hajslova, J.;Sachambula, L.
研究了5种镰刀菌毒素脱氧雪腐镰刀菌烯醇（DON）、15-和3-乙酰脱氧雪腐镰刀菌烯醇（ADONs）之和、代表主要镰刀菌烯的HT-2毒素（HT-2）和玉米赤霉烯酮（ZON）在制麦和酿造过程中的去向。除了这些“游离”真菌毒素外，脱氧雪腐镰刀菌烯醇-3-葡萄糖苷（DON-3-Glc）的出现首次在啤酒生产链中得到监测（目前，只有DON和ZON受到监管）。两批大麦，自然感染和人工接种镰刀菌。在开花期间，被用作加工实验的原料。采用高效液相色谱-串联质谱法（LC-MS/MS）的高灵敏度程序进行了验证，用于分析所有类型基质中的“游离”镰刀菌真菌毒素和DON结合物。该方法还能够检测雪腐镰刀菌烯醇（NIV），fusarenon-X（FUS-X）和T-2毒素（T-2）;然而，在任何样品中均未发现这些毒素。虽然浸泡大麦（制麦芽过程的第一步）明显地将镰刀菌毒素水平降低到低于其定量限（5-10 μ g kg（-1）），但它们在发芽期间发生了连续积累。在麦芽中，监测到的真菌毒素含量高于原始大麦。发现DON-3-Glc的增加最显著。在酿造过程中，浓度进一步显著增加。最终啤酒中这种“掩蔽的”DON的浓度超过了“游离的”DON，而在麦芽粉中，这种DON是最丰富的，在两个样品系列中DON/DON-3-Glc的比例约为5：1。当计算质量平衡时，在ADON酿造期间未观察到显著变化。DON和ZON的含量略有下降，最高达30%。在某些加工中间体（除杂后的麦芽汁和绿色啤酒）中仅检测到痕量HT-2。
The fate of five Fusarium toxins deoxynivalenol (DON), sum of 15- and 3-acetyl-deoxynivalenol (ADONs), HT-2 toxin (HT-2) representing the main trichothecenes and zearalenone (ZON) during the malting and brewing processes was investigated. In addition to these 'free' mycotoxins, the occurrence of deoxynivalenol-3-glucoside (DON-3-Glc) was monitored for the first time in a beer production chain (currently, only DON and ZON are regulated). Two batches of barley, naturally infected and artificially inoculated with Fusarium spp. during the time of flowering, were used as a raw material for processing experiments. A highly sensitive procedure employing high-performance liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS) was validated for the analysis of 'free' Fusarium mycotoxins and DON-conjugate in all types of matrices. The method was also able to detect nivalenol (NIV), fusarenon-X (FUS-X) and T-2 toxin (T-2); nevertheless, none of these toxins was found in any of the samples. While steeping of barley grains (the first step in the malting process) apparently reduced Fusarium mycotoxin levels to below their quantification limits (5-10 mu g kg(-1)), their successive accumulation occurred during germination. In malt, the content of monitored mycotoxins was higher compared with the original barley. The most significant increase was found for DON-3-Glc. During the brewing process, significant further increases in levels occurred. Concentrations of this 'masked' DON in final beers exceeded 'free' DON, while in malt grists this trichothecene was the most abundant, with the DON/DON-3-Glc ratio being approximately 5:1 in both sample series. When calculating mass balance, no significant changes were observed during brewing for ADONs. The content of DON and ZON slightly decreased by a maximum of 30%. Only traces of HT-2 were detected in some processing intermediates (wort after trub removal and green beer).