Mycotoxins in Brewing Grain Raw Material （Barley, Malt） in Russia  

作　　者：Tatiana Volkova 

机构地区：[1]Institute of Brewing, Beverages and Wine, Moscow 119021, Russia

出　　处：《Journal of Food Science and Engineering》2013年第9期496-502,共7页食品科学与工程（英文版）（美国）

摘　　要：The levels of five mycotoxins （MT）： deoxynivalenol （DON）, T-2-toxin （T-2）, zearalenone （ZEA）, aflatoxin （Aft）, ochratoxin A （OTA） were measured in malting barley and malt samples by enzyme immunoassay （ELISA）, using test systems RIDASCREEN FAST （R-Biopharm, Germany）. 40 samples of malting barley, mainly from the Central part of European Russia and fewer from the Southern part of, and also some samples from Altai （Asian Russia） were analyzed during 2007-2011 years as well as 120 samples of malt from Russian malting companies. It was found that 17% of barley samples were contaminated with MT; in two cases （5%）, the MT concentration exceeded maximum allowable levels （MAL）. Among malt samples in more than half （in 56%） MT were detected, in 9% of samples, the MT concentration exceeded MAL （Aft-3 incidents, T-2-3 incidents, OTA-2 incidents, ZEA-1 incident）. Maximum levels ofmycotoxins in malt were found to be higher than those in barley. These facts support the idea about risky conditions during malting processing.

关 键 词：BARLEY MALT MALTING field fungi Fusarium storage fungi Penicillium and Aspergillus mycotoxins 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S512.31[轻工技术与工程—食品科学与工程]