面包加工对脱氧雪腐镰刀菌烯醇(DON)的降解效果  

Degradation Effect of Deoxynivalenol in Bread Processing

作　　者：常敬华[1,2] 李金寒 赵月菊[1] 朱玉昌[1] 丁宁[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9期199-205,共7页Journal of Chinese Institute Of Food Science and Technology

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

摘　　要：采用自然污染脱氧雪腐镰刀菌烯醇（DON）的小麦面粉加工面包，分析加工过程及还原性添加剂对DON毒素的影响，结果发现：发酵结束后，面团中DON毒素含量与原始面粉相比变化不显著；烘烤结束后，面包皮中DON毒素的含量降低7．95％～15．08％，面包囊中DON毒素的含量降低7．39％-17．06％，而面包皮与面包囊中DON毒素含量无显著差异，表明关拉德反应对DON毒素无显著降解作用；添加抗坏血酸0．20g／kg、L-半胱氨酸0．06g／kg、L-谷胱甘肽0．06g／kg后，还原性添加剂在面包发酵及烘烤过程中对DON毒素均无显著降解作用。Deoxynivalenol （DON） contaminated wheat was used in making bread and the role of bread processing and bread additives on deoxynivalenol reduction was analyzed. The results showed that after fermentation, DON content in dough had no significantly difference from the original flour. After baking, the DON reduction in bread crust is 7.95% to 15.08%, and the DON reduction in inner parts of bread is 7.39% to 17.06%. The content of DON in bread crust had no significant difference from inner parts of bread. Maillard reaction had no significant influence on the reduction of DON content. The additives VC （0.20 g/kg）, L-cysteine hydrochloride （0.06 g/kg）, glutathione （0.06 g/kg） have no significant impact on the DON reduction in bread fermentation and baking process.

关 键 词：面包 脱氧雪腐镰刀菌烯醇 DON 面粉 面包添加剂 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]