小麦及其制品加工过程主要真菌毒素含量的变化  

Variation of the content of main mycotoxins during wheat and its products processing

作　　者：李娜[1,2] 孙辉[1] 唐朝晖[3] 段晓亮[1] 方秀利[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]山西大学生物工程学院,山西太原030000 [3]山西省农业科学院,山西太原030000

出　　处：《粮油食品科技》2014年第2期30-35,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点基础研究发展计划(2013CB127803)

摘　　要：脱氧雪腐镰刀菌烯醇和玉米赤霉烯酮是小麦感染赤霉病后产生较多的两种真菌毒素,综述了这两种真菌毒素的产生条件、理化特性、毒理效应、形成的危害和分布范围,以及在小麦清理、研磨以及烘焙和蒸煮等加工过程中含量的变化情况,以期对小麦及其制品生产过程中毒素含量的变化情况做出进一步探究。Deoxynivalenol and zearalenone are the main two mycotoxins occurred in wheat infected by scab. Some factors, including generating conditions, physicochemical property, toxicological effects, hazard- ous formation and distribution range of the two mycotoxins, as well as the changes of the two toxins content during wheat processing, such as wheat cleaning, grinding, baking and cooking, were summarized, in order to make further inquiry on the change of the two main mycotoxins in the production of wheat products.

关 键 词：小麦加工过程 脱氧雪腐镰刀菌烯醇 玉米赤霉烯酮 

分 类 号：R155.3[医药卫生—营养与食品卫生学]