不同贮藏条件下大麦中脱氧雪腐镰刀菌烯醇含量变化趋势及加工去除效果分析  

Changing Trend of Deoxynivalenol Content in Barley under Different Storage Conditions and Its Removal through Processing

作　　者：娄雨豪 曹冬梅[1,2,3,4] 刘金明 张东杰[1,4,5] 崔航[1,2] 王冀菲 杨建 LOU Yuhao;CAO Dongmei;LIU Jinming;ZHANG Dongjie;CUI Hang;WANG Jifei;YANG Jian(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;Chinese National Engineering Research Center,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing163319,China;Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidah,Daqing 163319,China;College of Information and Electrical Engineering,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省农产品加工与质量安全重点实验室,黑龙江大庆163319 [3]国家杂粮工程技术研究中心,黑龙江大庆163319 [4]黑龙江省杂粮加工及质量安全工程技术研究中心,黑龙江大庆163319 [5]北大荒现代农业产业技术省级培育协同创新中心,黑龙江大庆163319 [6]黑龙江八一农垦大学信息与电气工程学院,黑龙江大庆163319

出　　处：《现代食品科技》2022年第10期133-139,共7页Modern Food Science and Technology

基　　金：国家重点研发计划项目(2018YFE0206300);杂粮及制品安全风险评估及标准体系建设项目(2018YFE0206300-10);黑龙江省优势特色学科资助项目(黑教联[2018]4号);黑龙江八一农垦大学研究生创新科研资助项目(YJSCXZ2021-Y83)。

摘　　要：通过人工模拟多种不同贮藏环境,探究大麦中脱氧雪腐镰刀菌烯醇(DON)含量变化趋势及多种加工工艺去除效果,并建立相关预测模型。在不同温度(5、15、25、35℃)、相对环境湿度(55%、65%、75%、85%RH)条件下贮藏大麦180、270、360 d后,运用蒸制、煮制、发酵工艺加工后,采用酶联免疫法检测其含量变化趋势,以遗传算法优化径向基核函数参数构建支持向量机(SVM)污染预测模型。结果表明,在整个贮藏过程中DON含量呈上升趋势,75%RH是DON产生的最适环境。在加工脱毒方面发现三种工艺对DON的去除效果均有所不同,且在加工过程中添加碳酸钠能够有效促进降解,但当添加到一定程度时,去除效果降低。其中煮制工艺去除效果最好,去除率达到了50.81%~70.99%;蒸制工艺去除率较低仅为9.99%~24.37%;而在啤酒酿造全过程中(发芽、糖化、发酵),呈现先降低后升高的趋势,去除率为-13.15%~41.67%。该研究对大麦的安全贮藏条件优化及加工过程中有效降低DON含量提供了技术指导。The changing trend of deoxynivalenol(DON)content in barley and its removal by various processing technologies were examined through simulating different storage environments and establishing relevant prediction models.Barley samples were stored at different temperatures(5,15,25,35℃)and relative environmental humidities(55%,65%,75%,85%RH)for 180,270,and 360 d,respectively,before being processed via steaming,boiling,and fermentation.Then,the changing trend of the DON content was determined by the enzyme-linked immunosorbent assay,and the radial basis kernel function parameters were optimized by genetic algorithm to construct a support vector machine(SVM)pollution prediction model.The results showed that the DON content increased throughout the whole storage process,and 75%RH was the optimum environment for DON generation.In terms of processing for detoxification,it was found that the removal of DON differed among the three different processes,and the addition of sodium carbonate during processing could effectively promote DON degradation.However,the removal decreased when the added sodium carbonate was up to a certain level.The removal of DON by boiling was the most effective,with the removal rate reaching 50.81%~70.99%.The DON removal rate for the steaming process was lower(only 9.99%~24.37%).In the whole process of beer brewing(germination,saccharification,and fermentation),the DON removal rate first decreased then increased,with the removal rate in the range of 13.15%~41.67%.This study provides technical guidance for optimizing conditions for the safe storage of barley and effective reduction of the DON content during processing.

关 键 词：脱氧雪腐镰刀菌烯醇 大麦 贮藏 食品加工 脱毒 预测模型 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]