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当前位置: 首页 > 文章 > 实验制粉去除小麦中脱氧雪腐镰刀菌烯醇(DON)的研究 食品科学 2013,34 (11) 62-66
Position: Home > Articles > 实验制粉去除小麦中脱氧雪腐镰刀菌烯醇(DON)的研究 FOOD SCIENCE 2013,34 (11) 62-66

实验制粉去除小麦中脱氧雪腐镰刀菌烯醇(DON)的研究

作  者：
陈飞;刘阳;邢福国
单  位：
农业部农产品加工综合性重点实验室
关键词：
小麦制粉;DON;去除;脱氧雪腐镰刀菌烯醇
摘  要：
采用自然污染脱氧雪腐镰刀菌烯醇(DON)毒素不同程度的9种小麦为材料,通过检测其经实验制粉工艺得到麸皮、细麸、不同出粉点面粉包括最后统粉的DON含量,探索小麦实验制粉工艺去除DON的效果.结果表明:经过小麦实验制粉工艺后,能够重新分配小麦中的DON毒素,存留在面粉中的DON总量仅为原来小麦的31.03%~50.39%,并主要分布在小麦的表皮中,在小麦胚乳中也呈从内到外逐渐升高.制得面粉统粉中DON含量减少23.67%~58.97%,心磨粉最高能减少70.51%.小麦籽粒DON含量与制得面粉中DON含量之间呈幂函数回归关系,回归方程为y=0.498x1.206(R2=0.991),随着DON污染程度越低,DON含量减少率越大.以上实验证明,小麦制粉工艺是一种有效的去除小麦中DON毒素的方法.
单  位：
Key Laboratory of Agro-products Processing Complex Laboratory,Ministry of Agriculture,Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China
关键词：
wheat milling%DON%reduction%deoxynivalenol
摘  要：
In the present study,bran,fine bran and different flour mill streams including straight-grade flour from 9 cultuvars of wheat with natural contamination of deoxynivalenol(DON) at different levels were determined for DON content in order to explore the reduction of DON during the milling process.The results indicated that DON was widely distributed in different parts of wheat after milling.Only approximately 31.03%-50.39% of DON was distributed in flour,and most was distributed in the epidermis of wheat.DON content in wheat endosperm revealed a gradual increase from the inside to the outside.DON content was decreased by 23.67%-58.97% in straight-grade flour,and exhibited maximum decrease of 70.51% in germ flour.A regression model equation indicating the relationship of DON content between wheat grains and flour was fitted as follows: y = 0.498x1.206(R2 = 0.991).DON was reduced more significantly in wheat with a lower level of DON contamination.In summary,milling can be seen as an effective strategy to reduce DON in wheat.

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