The Effects Of Food Processing On DON Content Redistribution In Wheat

To detect the content of main mycotoxins of wheat scab in the production can reduce the content of toxin in production of wheat, providing a basis to improve the processing quality of wheat and to establish the perfection of the Chinese wheat products mycotoxin standard system. In this study, scab infection is serious and deoxynivalenol and zearalenone toxin exceed the standard of wheat as test sample, after food processing (grinding, cleaning, cooking and baking), content of DON and ZEN in the production were detected by immunoaffinity column chromatography and high performance liquid, comparing and analysising of the mycotoxin content change. The results as follows:(1) The original sample after part of DON toxin content in different picking degree have significant differences.DON content of the original sample is 13852.2 ug/kg, exceeding the national standard (1000 ug/kg) 13.9 times, after eliminating simple the original sample-Gibberella damaged kernels, DON content was 7409.2 ug/kg, exceeding the national standard 7.4 times, DON content of uninfected kernels was the lowest, exceeding the national standard 1.8 times, it is said that the higher degree of choice, DON content reduced more. DON content of Gibberella damaged kernels is 19085.9 ug/kg, exceeding the national standard 19.1 times, Gibberella damaged kernels+Lesion size exceeded 17.1 times the national standard, it is said that the difference of DON content of different sensory properties of grain significantly.The content of ZEN in the original sample grain is 438.7 ug/kg, reduced to below the detection line after unable to perform qualitative and quantitative detection. (2) The original sample kernels and the original sample-Gibberella damaged kernels powder, DON content in flour is lower than the grain, missed by 5.3% and missed by 78.7%.In grinding components (big bran, fine bran, flour) DON content were difference explaining the grinding process can decrease the content of DON in edible parts of wheat, and to a certain extent change the distribution of DON content in wheat grain. In four flour production(Steamed buns, bread, noodles and cookie), DON content decreased much more in boiled noodles(49% and 40%) than in steamed buns(9.3% and 22.9%). Also in bakery products, the decrease of DON content in cookie (56.2% and 67.1%) much higher than in the original sample-Gibberella damaged kernels bread,but the original sample kernels bread is no significant change (P<0.05)...