2019年深圳市面制品中脱氧雪腐镰刀菌烯醇风险监测  

Risk Monitoring of Deoxynivalenol in Shenzhen Flour Product in Year of 2019

作　　者：冯荣虎[1] 劳翠瑜 王珍妮[1] 唐栋[1] 张恒 张世伟[1] FENG Ronghu;LAO Cuiyu;WANG Zhenni;TANG Dong;ZHANG Heng;ZHANG Shiwei(Shenzhen Academy of Metrology and Quality Inspection,Shenzhen 518060)

机构地区：[1]深圳市计量质量检测研究院国家营养食品质量监督检验中心,深圳518060

出　　处：《食品工业》2021年第4期501-504,共4页The Food Industry

基　　金：广东省重点领域研发计划资助(2019B020211002)《食品中重要化学污染物快速检测核心试剂及新技术研究》。

摘　　要：评估深圳市面制品(发酵面制品、挂面、饼干、生湿面制品、调味面制品、方便面、糕点等)中脱氧雪腐镰刀菌烯醇(DON)污染风险。依据GB 5009.111—2016《食品安全国家标准食品中脱氧雪腐镰刀菌烯醇及其乙酰化衍生物的测定》,对2019年深圳市抽检的7类共1 513批次面制品进行检测,根据加工工艺、气候等因素对样品中DON的污染情况进行调查分析。结果表明,发酵面制品、生湿面制品及糕点中DON检出率分别为4.0%, 3.9%和5.9%,挂面、饼干、调味面制品、方便面中DON的检出率分别为51.6%, 40.5%, 33.3%和35.0%。挂面、饼干、调味面制品、方便面具有较大风险,有关部门应尽快完善覆盖相关面制品的DON限量标准,同时加大监督抽查力度。The contamination of deoxynivalenol(DON) in flour product(fermented flour products, noddle, biscuit, raw and wet flour products, seasoned flour products, instant noodle and pastry) was evaluated. According to GB 5009.111—2016 national food safety standard-Determination of deoxynivalenol and acetylated derivative in food, a totel of 1 513 flour products including 7 categories were detected in 2019. DON contamination was investigated and analyzed according to processing technology and climatic factors. Results showed that the detection rates of DON in fermented flour products, raw and wet flour products and pastry were 4%, 3.9% and 5.9%, respectively. The detection rates of DON in noddle pastry, biscuit, seasoned flour products and instant noodle were 51.6%, 40.5%, 33.3% and 35%, respectively. Noddle pastry, biscuit, seasoned flour products and instant noodle had a higher risk of contamination of DON. Relevant standards should been revised as soon as possible, and the supervision should continue to be enhanced.

关 键 词：脱氧雪腐镰刀菌烯醇 面制品 风险监测 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]