挂面加工中脱氧雪腐镰刀菌烯醇的变化规律  

Change Rule of Deoxynivalenol Decontamination in the Noodle Making Process

作　　者：常敬华[1,2] 赵月菊[1] 邢福国[1] 朱玉昌[1] 刘阳[1] 

机构地区：[1]中国农业科学院农产品加工研究所,农业部农产品加工综合性重点实验室,北京100193 [2]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《中国食品学报》2015年第8期178-184,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划(2012BAD29B03,2012BAK17B05);公益性行业(农业)科研专项(201203037)

摘　　要：以污染不同程度脱氧雪腐镰刀菌烯醇（DON）毒素的3种小麦面粉为原料加工挂面并煮制．在和面时分别添加面粉含量0，0．3％，1．0％的碳酸钠（黄碱挂面）。采用高效液相色谱（HPLC）检测湿挂面、干挂面及熟挂面的DON毒素含量，探讨挂面加工及煮制对DON毒素的去除效果。通过DON毒素标准品与0．3％碳酸钠水溶液加热验证DON毒素的降解反应。结果袁明：挂面煮制是去除DON毒素的主要过程。黄碱挂面煮制后对DON毒素的去除效果优于无碱及添加0．3％碳酸钠的挂面，其去除率增加10．0％～26．1％。无碱挂面与含碳酸钠0．3％的挂面煮制后DON毒素的去除效果无显著差别。其中，黄碱挂面干燥后对DON毒素有去除效果，而无碱及添加0．3％碳酸钠的挂面干燥后无去除作用。分析DON毒素标准品在0．3％碳酸钠溶液中加热后的HPLC图谱，DON毒素在碱性条件下降解并有新产物生成。Deoxynivalenol （DON） contamination in wheat plays a major role in carrying the contamination into the noodles. The present study analyzed the level of DON removal in different noodle making processes and DON content was determined in the processed and cooked noodles. Three different concentration of DON contaminated wheat flours were used as raw materials in the noodle making process. During the kneading of the dough, sodium carbonate was added at 0, 0.3% and 1%, then the level of DON was detected in wet, dry and cooked noodle. The results showed that cooking is an effective way in removing DON, reduction of DON content in the yellow alkaline noodle （1% sodium carbonate） was higher than the other two kinds of noodles. There was no significant difference in the non-alkaline and 0.3% alkaline noodle. Presence of 1% sodium carbonate in the dry noodle brought some changes in DON concentration. Boiling DON in 0.3% sodium carbonate solution could generate some new products and their molecular structure needs further evaluation.

关 键 词：面条 脱氧雪腐镰刀菌烯醇(DON) 面粉 小麦 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]