加工过程对小麦及其制品中细交链孢菌酮酸含量的影响
PDF下载 (197)贺烨宇,吉小凤,肖英平,汪 雯,吕文涛,杨 华,党亚丽.加工过程对小麦及其制品中细交链孢菌酮酸含量的影响[J].宁波大学学报(理工版),2024,37(2):28-35.DOI:10.20098/j.cnki.1001-5132.2023.0516
HE Yeyu,JI Xiaofeng,XIAO Yingping,WANG Wen,LÜ Wentao,YANG Hua,DANG Yali.Effects of processing on the occurrence of the emerging mycotoxin tenuazonic acid in wheat and wheat-based products[J].Journal of Ningbo University(Natural Science & Engineering Edition),2024,37(2):28-35.DOI:10.20098/j.cnki.1001-5132.2023.0516
| Title: | Effects of processing on the occurrence of the emerging mycotoxin tenuazonic acid in wheat and wheat-based products |
| 作者: | 贺烨宇, 吉小凤, 肖英平, 汪 雯, 吕文涛, 杨 华, 党亚丽 |
| Author(s): | HE Yeyu, JI Xiaofeng, XIAO Yingping, WANG Wen, LÜ Wentao, YANG Hua, DANG Yali |
| 关键词: | 小麦; 面制品; 链格孢霉毒素; 细交链孢菌酮酸 |
| Keywords: | wheat; wheat-based products; Alternaria mycotoxins; tenuazonic acid |
| 分类号: | O657.63; TS201.6 |
| DOI: | 10.20098/j.cnki.1001-5132.2023.0516 |
| 文献标识码: | A |
| 摘要: | 细交链孢菌酮酸(Tenuazonic Acid, TeA)是由链格孢霉(Alternaria species)产生的次级代谢产物, 是链格孢霉毒素中的一种, 主要污染果蔬、谷物、坚果及其制品. 在众多的链格孢霉毒素中, TeA毒性最强, 且在各类食品中检出率和检出浓度最高. 在日常生活中, 食用被TeA污染的果蔬和谷类食品可能会对消费者的健康造成威胁. 目前, 在全世界范围内, 加工过程对谷物及其制品中细交链孢菌酮酸含量影响的研究比较少, 本研究的目的是探索加工过程对小麦及其制品中细交链孢菌酮酸含量的影响. 以天然TeA高污染的小麦为研究对象, 将小麦加工制成面粉和麸皮, 再将面粉进一步加工成面条、馒头和面包3种面制品, 采用建立的超高效液相色谱-串联质谱(UPLC-MS/MS)法分析小麦及其制品中TeA的含量. 研究结果表明, TeA高污染的小麦经过磨粉后, 其面粉中TeA含量比小麦籽粒中降低63.7%, 说明磨粉可以降低小麦籽粒中可食用部分的TeA含量. 在3种面制品(面条、馒头和面包)中, 经过焙烤加工的面包中TeA含量下降的幅度(37.5%)大于面条(4.11%)和蒸制的馒头(3.92%), 且TeA含量变化显著(P<0.05). 本文研究了小麦及其面制品中TeA在加工过程中的含量变化, 以期为谷类食品中TeA限量制定以及风险评估提供技术支撑 |
| Abstract: | Tenuazonic Acid (TeA), one of the Alternaria mycotoxins, is the secondary metabolites produced by Alternaria species. TeA has been commonly detected in the fruits, vegetables, grains, nuts, and their processed products. TeA is the most toxic among Alternaria mycotoxins. TeA was the predominant mycotoxin with respect to both prevalence and concentration detected in various food products. In the daily life, the consumption of food products containing TeA may pose a threat to the health of consumers. Currently, only limited studies have been carried out to investigate the effects of TeA in cereal and cereal-based products. The objective of this study was to investigate the effects of processing mycotoxin TeA in wheat and wheat-based products. Wheat grains naturally contaminated with high content of TeA was used. The wheat grains were processed into wheat flour and bran. The processed wheat flour was further made into noodles, steamed breads and breads. Using the established ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), the occurrence level of TeA in wheat and wheat-based products was determined. Following the milling process, the TeA content in wheat flour was 63.7% lower than that in wheat kernel. The results indicated that that the milling process can reduce the TeA level in the edible part. Among the three types of wheat-based products (noodles, steamed breads and breads), the TeA level in baked bread (37.5%) was significantly greater than that in the noodles (4.11%) and steamed breads (3.92%). This study provided technical support for setting up the maximum limit of TeA and the risk assessment in wheat and wheat-based products |
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| 备注/Memo: | 收稿日期: 2023−05−22. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/ 基金项目: 国家重点研发计划政府间合作项目（2019YFE0103900）; 宁波大学One health 交叉学科研究项目（HZ202202）; 浙江省“尖兵”“领雁”研发攻关计划（2022C02028）. 第一作者: 贺烨宇, 硕士研究生, 主要研究方向: 食品营养与安全. E-mail: heyeyu0917@163.com *通信作者: 党亚丽, 博士/教授, 主要研究方向: 食品营养与安全. E-mail: dangyali@nbu.edu.cn 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
