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首页> 美国卫生研究院文献>Toxins >Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production
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Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production

机译：麦芽面包生产过程中部分镰刀菌毒素的转化及其修饰形式

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An increasing number of studies have found that modified mycotoxins, such as free mycotoxins, naturally occur in food, and severely impact food safety. The present study investigated concentrations of trichothecenes nivalenol (NIV), deoxynivalenol (DON), and zearalenone (ZEN), together with their modified forms, nivalenol-3-glucoside (NIV-3G), deoxynivalenol-3-glucoside (DON-3G), and zearalenone-14-glucoside (ZEN-14G) and zearalenone-14-sulfate (ZEN-14S), respectively, at successive stages of malt loaf production (flour, dough kneading/fermentation, loaf baking). Toxins in bakery products originate in flour produced from wheat grain that is naturally contaminated with . Mycotoxin concentrations were determined using high-performance liquid chromatography-high resolution mass spectrometry, and did not significantly change during the successive stages of bread production. After the dough kneading/fermentation stage, concentrations of NIV-3G and DON-3G were slightly increased, whereas those of ZEN and ZEN-14S were slightly decreased. The largest average decrease (21%) was found in ZEN-14G. After the baking stage, the average concentrations of NIV-3G, DON-3G, ZEN-14S, and ZEN-14G in the loaf crumb and crust decreased by 23%, 28%, 27%, and 20%, respectively, compared with those in the dough. During this technical process, the concentration of ZEN-14G in loaf crumb significantly decreased by an average of 48%, and those of ZEN, ZEN-14S, and ZEN-14G in loaf crust decreased by an average of 29%, 42%, and 48%, respectively. Considering the possibility of modified mycotoxins degradation to free forms, as well as the ability to synthesize them from free forms during technological processes, it would be prudent to consider them together during analysis.
机译：越来越多的研究发现，修饰的霉菌毒素（例如游离霉菌毒素）自然存在于食品中，并严重影响食品安全。本研究调查了毛果霉素甲萘酚（NIV），脱氧酚醛烯醇（DON）和玉米赤霉烯酮（ZEN）的浓度，以及它们的修饰形式，萘酚烯醇-3-葡萄糖苷（NIV-3G），脱氧酚醛烯醇-3-葡萄糖苷（DON-3G） ，分别在麦芽面包生产的连续阶段（面粉，面团揉/发酵，面包烘烤）分别使用玉米赤霉烯酮14-葡萄糖苷（ZEN-14G）和玉米赤霉烯酮-14-硫酸盐（ZEN-14S）。烘焙产品中的毒素来源于小麦籽粒产生的面粉，小麦籽粒中的小麦被自然地污染。霉菌毒素浓度是通过高效液相色谱-高分辨率质谱法测定的，在面包生产的后续阶段没有明显变化。在面团揉捏/发酵阶段之后，NIV-3G和DON-3G的浓度略有增加，而ZEN和ZEN-14S的浓度略有下降。 ZEN-14G的平均下降幅度最大（21％）。烘烤阶段后，面包屑和结皮中的NIV-3G，DON-3G，ZEN-14S和ZEN-14G的平均浓度分别比分别降低了23％，28％，27％和20％。那些在面团中。在此技术过程中，面包糠中ZEN-14G的浓度平均降低了48％，面包皮中ZEN，ZEN-14S和ZEN-14G的浓度平均降低了29％，42％，和48％。考虑到修饰的真菌毒素降解为游离形式的可能性，以及在工艺过程中将其从游离形式合成的能力，因此在分析过程中将它们一起考虑是谨慎的。

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