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Sugita-Konishi Y Nakajima M Tabata S Ishikuro E Tanaka T Norizuki H Itoh Y Aoyama K Fujita K Kai S Kumagai S 《Journal of food protection》2006,69(6):1365-1370
We conducted a survey of aflatoxin B1, B2, G1, and G2, ochratoxin A, and fumonisin B1, B2, and B3 contamination in various foods on the retail market in Japan in 2004 and 2005. The mycotoxins were analyzed by high-performance liquid chromatography, liquid chromatography-mass spectrometry, or high-performance thin-layer chromatography. Aflatoxins were detected in 10 of 21 peanut butter samples; the highest concentration of aflatoxin B1 was 2.59 microg/kg. Aflatoxin contamination was not found in corn products, corn, peanuts, buckwheat flour, dried buckwheat noodles, rice, or sesame oil. Ochratoxin A was detected in oatmeal, wheat flour, rye, buckwheat flour, green coffee beans, roasted coffee beans, raisins, beer, and wine but not in rice or corn products. Ochratoxin A concentrations in contaminated samples were below 0.8 microg/kg. Fumonisins were detected in popcorn, frozen corn, corn flakes, and corn grits. The highest concentrations of fumonisins B1, B2, and B3 in these samples were 354.0, 94.0, and 64.0 microg/kg, respectively. 相似文献
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BACKGROUND: Multicereal/pseudocereal blends based on major and minor seeds with high nutritional profile appear as a promising strategy, hardly explored, to obtain enhanced value grain‐based foods such as bread. RESULTS: In a preliminary stage the suitability of minor/ancient cereals (rye, oat, Kamut® wheat, spelt wheat) and pseudocereals (buckwheat) was assessed in single (100% of wheat flour replacement) and multigrain (from 20 to 44% of wheat flour replacement) matrices. The research allowed identification of the qualitative (oat, rye, buckwheat) and quantitative (up to 75% of wheat flour replacement) grains in the mixed matrices providing enhancement of nutritional quality (higher protein content, higher mineral content, lower digestible starch, higher viscous fibre content, higher resistant starch content, source of antioxidants) and minimisation of techno‐functional impairment and sensory depreciation of the resulting breads. CONCLUSION: The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis), palatability (high sensory scores), convenience (extended keepability during storage) and easy handling during processing. Copyright © 2011 Society of Chemical Industry 相似文献
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All wheat, rye and corn flours, rice, oat flakes, buckwheat as well as beans were thermolyzed in the atmosphere of ammonia. Results were not uniform and clearly dependent on physical and chemical properties of material processed. Both wheat and rye flours are particularly sensitive to modification with ammonia. They give products of the aroma of fresh mushrooms. This aroma turns into aroma of freshly fried meat on suspending of these products in water in order to prepare a thickener to sauces and soups. 相似文献
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The content of proteic and nonproteic (free and protein-bound) tryptophan in quinoa and cereal flours 总被引:6,自引:0,他引:6
Stefano Comai Antonella Bertazzo Lucia Bailoni Mirella Zancato Carlo V.L. Costa Graziella Allegri 《Food chemistry》2007,100(4):1350-1355
The content of proteic and nonproteic (free and protein-bound) tryptophan and of proteins in quinoa, wheat, rice, maize, barley, oat, rye, spelt, sorghum and millet flours was determined. Protein content and proteic tryptophan of quinoa were similar to that of wheat and spelt, but higher than in other cereals. Free tryptophan in quinoa flour showed values similar to those of wheat, oat and sorghum Kalblank, lower than those of barley, spelt and pearl millet, but higher than in rice, maize, rye, sorghum DK 34 – Alabama hybrid. In addition, nonproteic tryptophan appears bound both to water soluble proteins and to proteins soluble at pH 8.9. The results are discussed regarding the importance of the nonprotein tryptophan fraction, the only one able to enter the brain, that is more easily absorbed, so guarantees a greater amount available for uptake by the central nervous system. 相似文献
6.
以陈化早籼米粉为主要原料,荞麦、青稞、藜麦、鹰嘴豆、燕麦麸皮等杂粮为辅料制备挤压重组米,以RVA快速黏度分析仪为研究手段,探究不同杂粮添加物以及不同的添加量(0%,5%,10%,15%,20%,25%)对重组米糊化特性的影响。结果表明:当燕麦麸皮添加量>15%时,其和藜麦、青稞均能显著增加重组米的峰值黏度(P<0.05),小添加量的燕麦麸皮和荞麦、鹰嘴豆均会显著降低重组米峰值黏度(P<0.05);添加藜麦、荞麦和青稞均会使重组米的谷值黏度显著增加(P<0.05),添加燕麦麸皮和鹰嘴豆会显著降低重组米的谷值黏度(P<0.05);荞麦、青稞、藜麦及添加量>20%燕麦麸皮均能显著增加重组米的最终黏度(P<0.05),小添加量的燕麦麸皮和鹰嘴豆均能显著降低重组米的最终黏度(P<0.05);燕麦麸皮、添加量>20%青稞、添加量>15%藜麦均能显著增加重组米的衰减值(P<0.05),鹰嘴豆、荞麦与小添加量的青稞和藜麦均能显著降低重组米的衰减值(P<0.05)。5种杂粮均使重组米的回生值显著增加(P<0.05)。 相似文献
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Ljilja Torović 《Food Additives and Contaminants: Part B: Surveillance Communications》2018,11(1):26-32
This report presents data on the occurrence of aflatoxins (AF) and ochratoxin A in different types of flour marketed in Serbia. A total of 114 samples of wheat, buckwheat, rye, oat, barley, rice, millet and corn flour were collected in the period 2012–2016 and analysed using high performance liquid chromatography with fluorescence detection. Among flours other than corn, AFB1 was quantified only in rice, while ochratoxin A (OTA) was found in 29% of the samples. In corn flours the percentage of positive samples varied greatly over the years: AFB1 7.1–80.0%, OTA 30.0–40.6%, with a co-occurrence of 7.1–34.4%. Overall 5.2% of flours other than corn and 10.7% of corn flours exceeded the maximum levels (MLs) for AFB1 and/or OTA. The highest recorded levels were 8.80 μg kg?1 of AFB1 (corn) and 23.04 μg kg?1 of OTA (rye). Overall mean contamination levels of corn flours were 0.53 μg kg?1 of AFB1 and 0.46 μg kg?1 of OTA. 相似文献
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常见6种杂粮与2种主粮的抗氧化活性比较研究 总被引:2,自引:0,他引:2
目的:比较常见6种杂粮:荞麦(甜荞、苦荞)、小米、糜米(粳性、糯性)、玉米、薏米、燕麦与2种主粮:大米、小麦食用部分的总酚、黄酮含量及其存在形式和抗氧化活性差异,并分析总酚、黄酮含量与抗氧化活性之间的相关性。方法:采用Folin-Ciocalteu法测定总酚含量,NaNO2-Al(NO)3测定黄酮含量;DPPH自由基法、ABTS+ ·法、β-胡萝卜素-亚油酸乳化液法和还原力法评价样品的抗氧化能力。结果:总酚含量由高至低为:苦荞、甜荞、燕麦、薏米、玉米、小米、粳性糜米、小麦、糯性糜米、大米,并且除小米、糯性糜米外其他样品提取物的多酚主要以自由态存在,占总酚的64.18%~98.70%;黄酮含量最高的为薏米、燕麦次之,且均多以自由态存在;杂粮的抗氧化活性高于主粮,其中苦荞清除DPPH自由基能力、ABTS+ ·能力和总还原力最强,甜荞次之,而小米抑制β-胡萝卜素褪色能力最强;同时,抗氧化活性与总酚含量之间具有良好的线性关系,与黄酮含量的相关性不明显。结论:杂粮的总酚含量及总抗氧化活性高于主粮,其中苦荞最为突出,因此,推荐增加日常杂粮食用量以弥补主粮膳食中多酚物质含量过低的不足。 相似文献
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Christoph Gottschalk Jörg Barthel Gabriele Engelhardt Johann Bauer Karsten Meyer 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(9):1273-1289
A sensitive LC–MS/MS method for the simultaneous determination of type A, B and D trichothecenes in cereals is presented. The limits of detection ranged between 0.1 and 0.7 µg kg?1 for all analytes. The method was applied to 289 representatively drawn samples of wheat, rye and oat products. Ninety-four percent of the wheat samples (n = 130), 95% of the rye samples (n = 61) and 100% of the oat samples (n = 98) were contaminated with the type A trichothecenes T-2 and HT-2 toxin. Median levels of T-2/HT-2 (sum of the toxins) were 0.91, 0.53 and 8.2 µg kg?1, respectively. Highest levels were found in wheat bran (24 µg kg?1), rye kernels (3.1 µg kg?1) and oat flakes (85 µg kg?1). All wheat and rye samples and 75% of the oat samples were contaminated with the type B trichothecene deoxynivalenol. Median levels of this toxin were 23, 15 and 0.53 µg kg?1, respectively. Highest levels were found in wheat bran (1160 µg kg?1), rye kernels (288 µg kg?1) and oat flakes (55 µg kg?1). The type B trichothecene nivalenol was detected in 67% of the wheat samples, in 3% of the rye samples and in 24% of the oat samples with highest levels in wheat bran (96 µg kg?1), rye kernels (1.8 µg kg?1) and in oat flakes (17 µg kg?1), respectively. Levels of other type A and B trichothecenes played a minor role, although the rates of contamination were often high. Neither macrocyclic type D trichothecenes (satratoxin G and H, verrucarin A, roridin A) nor diacetylverrucarol and verrucarol (type A trichothecenes), were detected in any of the samples. 相似文献
10.
建立电感耦合等离子体发射光谱(inductively coupled plasma-optical emission spectrometry,ICP-OES)法测定荞麦麸皮、燕麦麸皮和黑麦麸皮中14种无机元素的分析方法。选择硝酸+过氧化氢为消解溶剂,麦类麸皮经微波密闭消解后直接分析。通过优化ICP-OES工作条件以及选择待测元素分析波长,确保仪器处于最佳工作状态,研究共存元素的光谱干扰及其消除。方法的检出限在0.26~52.66μg/L范围内;各元素的线性相关系数在0.999 5~0.999 9之间;通过测定国家标准物质小麦(GBW10011),表明方法具有良好的准确性和较高的精密度。 相似文献
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《Food research international (Ottawa, Ont.)》1999,32(3):217-221
Phytic acid was determined in cereal (brans, flours and milled wheat-products) and breads. The method was based on complexometric titration of residual iron (III) after phytic acid precipitation. The cereal flours showed values ranged between 3–4 mg/g for soft wheats, 9 mg/g for hard wheat and 22 mg/g for whole wheat. Corn, millet and sorghum flours reported a mean of 10 mg/g and oat, rice, rye and barley between 4 and 7 mg/g. Wheat brans had wide ranges (25–58 mg/g). The phytic acid for oat brans was half that of wheat bran (20 mg/g) and higher value (58 mg/g) than that for rice bran. The milling products (semolinas) from hard wheat exhibited 10 mg/g and soft wheat a mean of 23 mg/g. The breads made with single or mixture cereal flours exhibited ranges between 1.5 and 7.5 mg/g. The loss of phytic acid relative to unprocessed flours was between 20% for oat bread and 50% for white bread. 相似文献
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Sirpa Karppinen Kirsi Liukkonen Anna‐Marja Aura Pirkko Forssell Kaisa Poutanen 《Journal of the science of food and agriculture》2000,80(10):1469-1476
The in vitro fermentabilities of rye, wheat and oat brans and of a commercial fibre preparation, inulin, were compared. The brans were first digested enzymatically to remove starch and protein. The digested brans and inulin were then fermented with human faecal inoculum. The progress of fermentation was studied by following the consumption of carbohydrates and the production of short‐chain fatty acids and gases. Inulin, a short fructose polymer, was consumed significantly faster than the more complex carbohydrates of cereal brans. Carbohydrates of oat bran (rich in β‐glucan) were consumed at a higher rate than those of rye and wheat brans (rich in arabinoxylan). In all brans, glucose was consumed faster than the other main sugars, arabinose and xylose, and arabinose was degraded only slightly. The total production of short‐chain fatty acids was slightly higher with oat bran than with rye and wheat brans and inulin. In the fermentation of inulin, relatively more butyric acid and less propionic acid were produced than in the fermentation of brans. The decrease in pH was also greater in the case of inulin. Wheat bran led to a slightly slower gas formation than rye and oat brans. Formation of gases was fastest and greatest in the case of inulin. In conclusion, rye, wheat and oat brans were fermented in a rather similar way. Fermentation of the brans was different from that of inulin. Cereal brans might serve as a more balanced source of dietary fibre supplement than gas‐producing, readily fermentable polysaccharides such as inulin. © 2000 Society of Chemical Industry 相似文献
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A method to determine the celiac disease-specific peptidase activity of different germinated cereals was developed. Kernels
of common wheat, spelt, emmer, einkorn, rye, and barley were germinated, lyophilized, and milled into flour and bran. The
latter was extracted at pH 4.0 to obtain a solution enriched with peptidases. The synthetic α-gliadin peptide with the amino
acid sequence PQPQLPYPQPQLPY (peptide IV), which has been shown to be toxic for celiac disease patients, was selected as substrate
for bran peptidases. It was quantified by reversed-phase high-performance liquid chromatography on C18 silica gel. For kinetic studies, rye bran extract was incubated with peptide IV at 50 °C and pH 6.5. The peptide was degraded
continuously, and only 30.2% of the original peptide was detected after 90 min. Accordingly, the bran extracts of all cereals
were investigated. The incubation time was set to 60 min at 50 °C, and the degradation of peptide IV was performed at pH 4.0
and 6.5, respectively. Except for rye, peptide degradation was faster at pH 4.0 than at pH 6.5. At pH 4.0, emmer extract was
most active, followed by spelt, common wheat, and einkorn extracts. The activity of rye and barley extracts was significantly
lower. In conclusion, the method is easy to perform, quick, and provides reproducible results. It can be applied to other
peptidase sources such as bacterial or fungal cultures to optimize peptidase preparations suitable for detoxifying gluten-containing
food or for drugs to treat celiac disease. 相似文献
14.
A study involving water vapor diffusion in cereal-bread type dietary fibers was conducted. the experimental diffusivity data were derived from adsorption rate measurements for water vapor in wheat bran, oat fiber, corn bran, and rice fiber at 278, 288, 298 and 310 K, using a gravimetric method. the effective bulk diffusivities were determined by employing a Fickian model for isothermal diffusion, and were subsequently correlated by an Arrhenius type expression. Thermal effects on the rate measurements were evaluated through a nonisothermal analysis. the rate at which water diffused in different fibers followed the trend: rice > oat > corn > wheat. the effective diffusion coefficients of water in all fibers were in the range of 10-3-10?4 cm2/s. As expected, all fiber samples were saturated faster at higher temperatures. 相似文献
15.
选取具有代表性的裸燕麦品种,分析燕麦麸皮和胚乳所占的比例和微观结构特征;同时分析β-葡聚糖和酚酸在燕麦麸皮(果皮、种皮+糊粉层)和胚乳中的分布,并验证了现有燕麦米和燕麦粉主流加工方式的适宜程度。结果表明,在所选裸燕麦品种中,β-葡聚糖均富集在麸皮中,质量分数达8.57%,约是胚乳中含量的4.5?倍;麸皮中p-香豆酸和阿魏酸的含量分别达0.099?mg/g和1.00?mg/g,分别是胚乳中相应含量的24?倍和48?倍;在麸皮中,果皮中p-香豆酸和阿魏酸含量分别约为种皮+糊粉层中的13?倍和2.7?倍。研磨制燕麦米所得第2道麸皮中,β-葡聚糖质量分数平均为1.7%,远小于麸皮中的平均含量,加工程度适宜;而燕麦制粉所得第4道和第5道麸皮,β-葡聚糖质量分数达6.73%和7.80%,接近糊粉层中β-葡聚糖含量,加工过度。综上可知,利用分析燕麦加工所得麸皮中葡聚糖和酚酸含量,可初步判定燕麦米和燕麦粉的加工程度,为其加工提供技术支撑。 相似文献
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Co-occurrence and risk assessment of mycotoxins in food and diet from Mediterranean area 总被引:1,自引:0,他引:1
The contents of 14 mycotoxins were studied in samples of different cereals and cereal products from four countries of the Mediterranean region. Two hundred and sixty-five samples from Spain, Italy, Morocco and Tunisia were analysed. Samples were extracted with matrix solid-phase dispersion (MSPD) and determined by liquid chromatography-tandem mass spectrometry with a triple quadrupole mass analyser. The percentage of total samples contaminated was 53%. The frequency of contaminated samples from Spain, Italy, Tunisia and Morocco was 33%, 52%, 96% and 50%, respectively. Nivalenol and beauvericin were the most predominant mycotoxins. This is the first international report to study the presence of several mycotoxins in different types of cereal (rice, wheat, maize, rye, barley, oat, spelt and sorghum) and cereal products (snacks, pasta, soup, biscuits and flour) from the Mediterranean area, estimate the intake of mycotoxins and evaluate the risk assessment. 相似文献
17.
Six particle size fractions were prepared by grinding and sieving stabilized hard red wheat bran, oat fiber, and corn bran. Water adsorption indices (WAI's) and effective diffusion coefficients (Deff) were measured for all size fractions. WAI's of wheat bran decreased with particle size. WAI's of oat bran increased as particle size decreased and the WAI's of corn bran fractions did not vary as much as the other fibers. The Deff's of wheat increased, of oat decreased, and of corn were about the same as the particle size decreased. The wheat Deff was less than that of corn which was less than that of oats. Monolayer moisture content and bulk moisture content at high Aw were determined from moisture sorption isotherms measured on the smallest particles. There was no difference in the monolayer moistures but both corn and wheat brans adsorbed much more water at high Aw than did the oat bran. Effect of particle size on water sorption and, by inference, some types of functionality cannot be generalized and must be determined for each type of fiber. 相似文献
18.
Determination of Neutral Detergent Fiber in Breakfast Cereals: Pentose, Hemicellulose, Cellulose and Lignin Content 总被引:2,自引:0,他引:2
Cereals are often promoted as important sources of dietary fiber. Ninety one breakfast cereals available in Canada and four unprocessed wheat brans were therefore analyzed for neutral detergent fiber (NDF) after rapid digestion with α-amylase from porcine pancreas. Many breakfast cereals contained less than 5% NDF. Wheat cereals contained 5–30% NDF, oat cereals contained 5% NDF, and corn and rice contained little NDF. Cereal NDF was predominantly hemicellulose (pentosans); pentose sugars liberated under hydrolysis represented up to 15% of processed bran cereals and 20–25% of unprocessed bran. 相似文献
19.
Anna-Sophie Hager Anika Wolter Mariko Czerny Jürgen Bez Emanuele Zannini Elke K. Arendt Michael Czerny 《European Food Research and Technology》2012,235(2):333-344
Bread is a major staple food consumed daily in all parts of the world. A significant part of the human population cannot tolerate gluten, a storage protein found in wheat, rye and barley, and therefore, products made from alternative cereals are required. During this study, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared. Fermentation potential of the different flours was determined, showing that dough development height of gluten-free and wholemeal wheat samples was lower than for wheat and oat flour. Apart from standard bread quality parameters such as loaf-specific volume and physical crumb texture, also water activity and shelf life have been determined. The shelf life of gluten-free breads was reduced compared to wheat bread. Aroma profiles were evaluated by a trained panel. Wheat, oat and wholemeal wheat breads were liked moderately, while the remaining samples had lower liking scores. Crumb grain characteristics were investigated using image analysis, and microstructure was observed by scanning electron microscopy. Overall, only breads produced from oat flour were of similar quality to wheat bread, and the utilization of buckwheat, rice, maize, quinoa, sorghum and teff flours resulted in breads of inferior quality. 相似文献
20.
M. Nummi J. Daussant M.-L. Niku-Paavola H. Kalsta T.-M. Enari 《Journal of the science of food and agriculture》1970,21(5):258-260
A comparative study has been made of the β-amylases of barley, wheat, rye, oats and sweet-potato by means of exclusion chromatography and immunochemical analysis. The reactivity of barley malt and wheat β-amylase was compared with different anti-barley and anti-wheat sera. In exclusion chromatography on Sephadex G100, barley β-amylase yielded four, and both wheat and rye, two active components, whereas oat and sweet-potato had only one active component. During the storage of barley, wheat and rye β-amylases the large-molecule components were split into smaller ones; no changes occurred in oat and sweet-potato β-amylases. On analysis against a specific barley β-amylase antiserum, wheat and rye β-amylase gave a reaction which indicated that they were immunologically partly identical with barley β-amylase, and identical with each other. This serum induced no reaction in β-amylases of sweet-potato and oats. The rye β-amylase precipitation line did not display enzymic activity after reaction with this antiserum. Analyses with different antisera of barley and wheat confirmed the partial immunological identity of barley malt and wheat β-amylase. With some barley antisera, partial inhibition of wheat β-amylase activity was observed. A similar phenomenon was apparent when barley malt β-amylase was precipitated with some wheat antisera. 相似文献