小麦中呕吐毒素的分布规律及加工影响

采用自然污染不同程度呕吐毒素的小麦为材料,通过检测制粉工艺过程中不同产物如麸皮、细麸、皮粉、心粉中呕吐毒素含量,探索小麦不同部位呕吐毒素的含量分布及制粉工艺中去除DON的效果。结果表明:呕吐毒素在小麦中的污染程度从外到内逐步递减;经过小麦制粉加工工艺后,存留在面粉中的DON浓度仅为原来小麦中DON浓度的49.17%～77.68%,而粗麸及细麸中DON浓度为原来小麦中DON浓度的132.00%～185.96%。另外,小麦中呕吐毒素的含量跟赤霉病粒的含量不存在完全的一一对应的线性关系,赤霉病粒含量的多少不能完全反应小麦中呕吐毒素的含量。     

受污染小麦呕吐毒素分布研究

采用受自然污染呕吐毒素(DON)程度不同的4种小麦,通过检测实验磨制粉得到的不同出粉点样品,以及整麦粉碎得到的全麦粉的DON含量,研究小麦DON毒素的分布情况。结果表明:受污染小麦的DON毒素主要分布在不完善粒和小麦皮层中,在小麦胚乳中从外到里呈递减分布。因此,小麦重力分级工艺是去除轻质小麦、降低面粉DON含量的有效方法之一。     

清理和制粉工艺对去除污染小麦中DON效果及其小麦粉品质的影响

通过检测小麦清理工艺中各步骤的小麦和6种污染程度不同的小麦实验制粉后各粉路的DON含量,研究清理和制粉对小麦中DON的去除效果;通过检测污染前后小麦籽粒及其小麦粉的品质指标的变化,研究赤霉病对小麦及小麦粉食用和加工品质的影响。结果表明:清理和制粉均对DON有很好的去除效果,赤霉病感染小麦的加工和食用品质均下降,并随着污染程度的加深,品质越来越差。经过清理后,小麦中的DON含量由初始的1.56mg/kg下降到1.18mg/kg,DON去除率达24.36%,其中擦皮除菌机和色选机的清理效果最佳。6种污染程度不同的小麦实验制粉后,DON均有不同程度的去除,最高可达46.96%,轻度污染的小麦制粉后可达到国家产品安全标准要求。小麦中DON主要集中在小麦皮层部分,从外到内依次降低,小麦中心胚乳的DON含量最低;赤霉病对小麦及小麦粉的品质有较大影响,使小麦籽粒内部结构疏松,小麦粉烘焙品质和流变学特性也逐渐下降。     

工业制粉对小麦中脱氧雪腐镰刀菌烯醇的影响

本文用自然污染脱氧雪腐镰刀菌烯醇(DON)3630PPb 的红硬冬小麦进行工业制粉生产,研究在各组分中脱氧雪腐镰刀菌烯醇的分布及含量变化。结果表明在24个组分中全部含有 DON,以生产粉、麦麸中含量最高,分别为5000和4680PPb;建设粉、1皮粉、2皮粗粉、3皮粗粉和3心粉中含量较低,分别为3030、3000、2780、3000和3110PPb。二道清理可使小麦中 DON 下降4.68%,但与原麦中 DON 含量没有显著差异(P>0.05)。成品建设粉中 DON 下降了16.53%,明显低于原麦中毒素含量(P<0.05)。结果提示,小麦制粉可以降低面粉中DON 含量,但不能有效地去除小麦中的 DON。     

小麦籽粒中呕吐毒素分布规律的研究

通过对53份自然污染真菌毒素的小麦进行制粉,采用酶联免疫法检测其籽粒、面粉及麸皮中呕吐毒素(DON)的含量.结果显示:麸皮呕吐毒素含量最高、籽粒次之、面粉最低,说明DON在小麦籽粒中分布不是均衡的,皮层含量高,胚乳含量低;分组检测结果显示,随着小麦籽粒DON含量的增加,面粉DON含量占小麦籽粒DON含量比例逐步增加,而...     

真菌毒素在赤霉病小麦研磨及其湿法加工中的分布研究

小麦赤霉病不仅会导致粮食减产,更会引起多种真菌毒素的高污染风险。将染病小麦进行实验室制粉并湿法分离统粉中的粗淀粉、谷朊粉,采用酶联免疫吸附测定法(Enzyme-Linked Immuno Sorbent Assay,ELISA)测定各系统的呕吐毒素(Deoxynivalenol,DON)、黄曲霉毒素B1(Aflatoxin B1,AFB1)、玉米赤霉烯酮(Zearalenone,ZEN)以及赭曲霉毒素A(Ochratoxin A,OTA)的含量,以探究赤霉病小麦在制粉及其湿法加工中四种常见真菌毒素的分布变化规律。结果显示:研磨制粉及湿法加工对真菌毒素的分布影响显著。制粉加工后,皮磨和心磨系统粉的DON、AFB1、ZEN和OTA含量比原粮显著降低,降低率分别为1.38~16.24%、20.47~71.77%及26.71~69.51%;湿法加工产物中,DON消减为相应统粉的4.88~12.11%,AFB1与OTA浓缩富集,富集率分别可达统粉的2.55、3.65倍,粗淀粉中ZEN消减为统粉的12.70~15.83%,谷朊粉则富集为统粉的4.11倍。研究表明,在工业生产中,可根据赤霉病小麦的感染类型及程度,适当选用研磨或湿法加工等合适的方法加工处理。     

挂面加工中脱氧雪腐镰刀菌烯醇的变化规律

以污染不同程度脱氧雪腐镰刀菌烯醇(DON)毒素的3种小麦面粉为原料加工挂面并煮制,在和面时分别添加面粉含量0,0.3%,1.0%的碳酸钠(黄碱挂面)。采用高效液相色谱(HPLC)检测湿挂面、干挂面及熟挂面的DON毒素含量,探讨挂面加工及煮制对DON毒素的去除效果。通过DON毒素标准品与0.3%碳酸钠水溶液加热验证DON毒素的降解反应。结果表明:挂面煮制是去除DON毒素的主要过程。黄碱挂面煮制后对DON毒素的去除效果优于无碱及添加0.3%碳酸钠的挂面,其去除率增加10.0%~26.1%。无碱挂面与含碳酸钠0.3%的挂面煮制后DON毒素的去除效果无显著差别。其中,黄碱挂面干燥后对DON毒素有去除效果,而无碱及添加0.3%碳酸钠的挂面干燥后无去除作用。分析DON毒素标准品在0.3%碳酸钠溶液中加热后的HPLC图谱,DON毒素在碱性条件下降解并有新产物生成。     

小麦中呕吐毒素的影响因素和污染特性分析

以小麦为研究对象,分析影响呕吐毒素,即脱氧雪腐镰刀菌烯醇（deoxynivalenol,DON）含量的相关因素,研究小麦不同粒型及籽粒不同部位DON的污染特性、分布差异。结果表明,小麦籽粒染病、破损,籽粒粒径及虫蛀类型对DON污染均有影响,DON含量与不完善粒含量呈显著的弱正相关,与赤霉病粒含量呈显著的强正相关。相同品种的小麦样品,小麦不同粒型和籽粒不同部位,DON含量存在很大差异,其中赤霉病粒显著高于未染病粒,破损粒显著高于完整粒,小颗粒显著高于大颗粒,籽粒胚部显著高于胚乳,粒面DON含量占35.2%～52.1%。胚乳结构越靠近外层,DON污染越严重,越靠近籽粒中心,DON污染越轻,制粉后外层麸皮DON含量较高,而可食用的小麦粉含量较低。小麦通过分级、分选、水洗和制粉加工可有效降低DON的污染。     

不同加工方法对小麦粉中呕吐毒素的影响

通过比较使用不同加工方法对小麦籽粒不同部位呕吐毒素（DON）含量的影响，得出：1、皮粉、芯粉中DON的含量低于全麦粉中DON的含量，DON主要分布于小麦的表皮附近。2、小麦制粉前进行筛杂或清洗对降低DON的效果不同。筛杂对降低皮粉、芯粉中DON的效果更好，清洗对降低粗麸、细麸中的DON效果更好。3、使用不同加工方法产生的小麦粉或麦麸中DON含量几乎相同。4、当全麦粉的DON含量低于1.56 mg/kg时，通过筛杂、清洗、磨粉后芯粉的DON含量可能会低于1 mg/kg的规定值。     

小麦及其馒头制品中脱氧雪腐镰刀菌烯醇含量的测定

以自然污染脱氧雪腐镰刀菌烯醇(DON)的小麦为原料,进行全麦粉和特制二等粉的制备,并进一步加工成馒头,利用高效液相色谱法进行全麦粉、特制二等粉及其馒头中DON含量的测定,研究各制品中的DON含量变化。结果表明,与小麦籽粒相比,全麦粉的DON含量有所升高,特制二等粉中的含量有所下降。发酵粉添加量对馒头中DON的去除影响不大,添加一定量的食用碱面可使馒头中的DON的含量降低。本研究可为小麦制粉或馒头加工企业对DON控制提供一定的理论依据。     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

An internet compendium of analytical methods and spectroscopic information for monomers and additives used in food packaging plastics

An internet website (http://cpf.jrc.it/smt/) has been produced as a means of dissemination of methods of analysis and supporting spectroscopic information on monomers and additives used for food contact materials (principally packaging). The site which is aimed primarily at assisting food control laboratories in the European Union contains analytical information on monomers, starting substances and additives used in the manufacture of plastics materials. A searchable index is provided giving PM and CAS numbers for each of 255 substances. For each substance a data sheet gives regulatory information, chemical structures, physico-chemical information and background information on the use of the substance in particular plastics, and the food packaging applications. For monomers and starting substances (155 compounds) the infra-red and mass spectra are provided, and for additives (100 compounds); additionally proton NMR are available for about 50% of the entries. Where analytical methods have been developed for determining these substances as residual amounts in plastics or as trace amounts in food simulants these methods are also on the website. All information is provided in portable document file (PDF) format which means that high quality copies can be readily printed, using freely available Adobe Acrobat Reader software. The website will in future be maintained and up-dated by the European Commission's Joint Research Centre (JRC) as new substances are authorized for use by the European Commission (DG-ENTR formerly DGIII). Where analytical laboratories (food control or other) require reference substances these can be obtained free-ofcharge from a reference collection housed at the JRC and maintained in conjunction with this website compendium.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Analysis of benzo[a]pyrene in spiked fatty foods by second derivative synchronous spectrofluorimetry after microwave-assisted treatment of samples

A simple, rapid and inexpensive method has been developed for the determination of benzo[a     

The development of reference materials for paralytic shellfish poisoning toxins in lyophilized mussel. II: Certification study

This paper describes the second part of a project undertaken to develop certified mussel reference materials for paralytic shellfish poisoning toxins. In the first part two interlaboratory studies were undertaken to investigate the performance of the analytical methodology for several PSP toxins, in particular saxitoxin and decarbamoyl-saxitoxin in lyophilized mussels, and to set criteria for the acceptance of results to be applied during the certification exercise. Fifteen laboratories participated in this certification study and were asked to measure saxitoxin and decarbamoyl-saxitoxin in rehydrated lyophilized mussel material and in a saxitoxin-enriched mussel material. The participants were allowed to use a method of their choice but with an extraction procedure to be strictly followed. The study included extra experiments to verify the detection limits for both saxitoxin and decarbamoyl-saxitoxin. Most participants (13 of 15) were able to meet all the criteria set for the certification study. Results for saxitoxin.2HCl yielded a certified mass fraction of <0.07 mg/kg in the rehydrated lyophilized mussels. Results obtained for decarbamoyl-saxitoxin.2HCl yielded a certified mass fraction of 1.59+/-0.20 mg/kg. The results for saxitoxin.2HCl in enriched blank mussel yielded a certified mass fraction of 0.48 +/- 0.06 mg/kg. These certified reference materials for paralytic shellfish poisoning toxins in lyophilized mussel material are the first available for laboratories to test their method for accuracy and performance.     

Announcing a new international peer-reviewed journal:Food Science and Human Wellness now accepting manuscript submission in English

<正>We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the