食品加工对小麦制品中DON含量的影响  

Effect of food processing on DON content in wheat product

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

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

出　　处：《粮油食品科技》2014年第3期40-44,共5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：以脱氧雪腐镰刀菌烯醇(DON)含量超标的赤霉病小麦为原料,采用免疫亲和层析净化—高效液相色谱法,检测小麦籽粒、研磨后各组分及面制品中DON的含量,比较和分析DON含量的变化。结果表明,剔除呆白粒后的小麦籽粒可食用部分的DON含量大幅度下降;经过煮制的面条中DON含量下降较大,而蒸制的馒头中则下降较小;同是烘焙产品,曲奇中的DON含量降低幅度远远高于面包。The wheat infected fusarium head blight with deoxynivalenol （DON） content exceeding thelimits of Chinese national standard, was used as raw material. The DON content in wheat kernels, grind-ing components, flour products was detected by immunoaffinity column and high performance liquid chro-matography. The change of DON content was compared and analyzed. The result showed that the DONcontent declined significantly in the edible parts after removing the chalky kernels. DON content de-creased much more in boiled noodles than in steamed bread. For bakery, the decrease of DON content incookie was much higher than that in bread.

关 键 词：小麦 食品加工 赤霉病 脱氧雪腐镰刀菌烯醇 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]