脱氧雪腐镰刀菌烯醇研究进展

脱氧雪腐镰刀菌烯醇(DON)是单端孢霉烯族化合物,是镰刀菌产生的次级代谢产物。DON存在于农作物以及食品和饲料中,世界上许多地区都有DON毒素的检出报道。由于其具有较强毒性,不仅对农业经济造成严重的损失,而且严重威胁人类和动物的健康,引起一系列不良反应例如呕吐、腹泻、胃肠道出血等。本文从DON的毒性作用、检出量、影响DON含量的因素、降解方法四方面进行综述。     

脱氧雪腐镰刀菌烯醇的生物降解研究进展

脱氧雪腐镰刀菌烯醇(deoxynivalenol)作为分布最广泛的镰刀霉毒素之一,不但给全球粮食产业造成巨大经济损失,也给人类健康带来潜在威胁。文中对清除脱氧雪腐镰刀菌烯醇的物理、化学和生物方法进行了综述,为在食品中有效控制其水平提供了思路。     

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。     

脱氧雪腐镰刀菌烯醇的毒性及脱毒研究进展

脱氧雪腐镰刀菌烯醇(DON)是B型单端孢霉烯族毒素中分布最广的一种,广泛存在于受污染的谷物及饲料中,对人和动物危害很大。本文总结了DON的毒性,包括急、慢性毒性、致癌、致畸、致突变以及细胞毒性等。概述了DON的脱毒方法,包括热处理、辐照和吸附等物理方法,臭氧和化学药物处理等化学方法,以及微生物处理及基因工程等生物方法。同时,分析了当前研究中存在的问题,并对未来的发展趋势进行了展望。      

婴幼儿谷类辅助食品加工工艺对其脱氧雪腐镰刀菌烯醇及衍生物影响

脱氧雪腐镰刀菌烯醇(deoxynivalenol,DON)是由镰刀菌在侵染小麦等禾谷类作物过程中产生的一种有毒次级代谢产物,主要污染小麦、大麦、燕麦、黑麦和玉米等谷物。DON在植物和微生物作用下会转化形成各种衍生物,且这些衍生物可与DON原型同时存在,增加了谷物及其相关制品的安全风险。谷类辅食是婴幼儿膳食中的重要组成部分,且婴幼儿对毒素的敏感性更强,应严格限制DON及其衍生物在谷类辅食中被检出。已有研究表明谷物类食品的制作加工方式会对DON及其衍生物的含量水平产生影响,但专门针对婴幼儿消费人群的谷类辅助食品的加工过程如何影响DON及其衍生物水平还鲜有报道。目前婴幼儿谷类辅助食品中DON及其衍生物含量存在超标问题,严重影响婴幼儿这类特殊人群的生长发育和健康。本文从婴幼儿谷类辅食中DON及其衍生物的污染状况及其在加工过程中的含量变化等方面进行较为详细的阐述,以期为婴幼儿谷类辅食中DON的风险评估及防控策略的制定提供有利参考。     

稳定同位素内标在小麦脱氧雪腐镰刀菌烯醇(DON)检测中的作用

为了更好地使用LS/T 6133—2018方法检测小麦脱氧雪腐镰刀菌烯醇(DON),本文通过对LS/T 6133—2018方法的验证,比对了该方法中稳定同位素内标与外标法,且同时使用稳定同位素内标法与外标法对小麦标准物质进行定量检测。得到了稳定同位素在使用LS/T 6133—2018方法检测脱氧雪腐镰刀菌烯醇(DON)毒素过程中必不可少的结论。     

脱氧雪腐镰刀菌烯醇的检测

脱氧雪腐镰刀菌烯醇（DON）又名呕吐毒素,是一种有很强细胞毒性、胚胎毒性、一定致畸性、弱致癌性且影响免疫系统的真菌毒素。重点介绍了脱氧雪腐镰刀菌烯醇ELISA试剂盒检测法,以及用此法检测的抚顺地区2008年产部分玉米样品在2009年夏季DON的平均含量。     

禾谷镰刀菌脱氧雪腐镰刀菌烯醇生物合成及其分子调控研究进展

禾谷镰刀菌是感染小麦、玉米等主要粮食作物的一种重要的病原真菌,在引发严重小麦赤霉病害的同时,可分泌产生脱氧雪腐镰刀菌烯醇（DON）,污染食品后不易被清除,严重威胁人和动物的健康。禾谷镰刀菌产DON的生物合成路径及分子调控机制一直是国内外的研究热点、焦点和难点,也是防控DON的基础。本文综述了禾谷镰刀菌DON生物合成过程中涉及产毒基因簇TRI的各个基因、编码蛋白及其生物学功能,以及目前对禾谷镰刀菌中对呕吐毒素生物合成调控机制的研究进展。这些基础信息将直接为安全控制主要粮食及其制品中真菌毒素污染提供有价值的参考资料。     

挂面煮制方法对脱氧雪腐镰刀菌烯醇(DON)的去除效果研究

本研究通过煮制水中加入碳酸钠分析被污染挂面中DON毒素的去除作用。首先确定了加碱量对熟挂面品质的影响并分析了微波炉、电磁炉煮制挂面对DON去除效果的影响,研究结果表明:煮制水中添加0.25%碳酸钠对熟挂面品质无显著不良影响,并增加了DON毒素的去除效果;微波煮制挂面对DON毒素的去除率优于电磁炉煮制,但效果不显著。其次,以不同污染浓度的挂面进行0.25%碳酸钠煮制,获得DON毒素去除效果的预测曲线:y=0.4546x-0.0377,R2=0.9605,通过曲线可知,加碱煮制挂面可将DON毒素含量由2.30 mg/kg降至国家标准(1 mg/kg),显著优于无碱条件下煮制对DON毒素的去除效果。在此基础上,借助四极杆-飞行时间串联质谱仪(Q-TOF)分析0.20%碳酸钠条件下DON毒素标准品的降解产物,发现可能存在的降解产物为C15H20O6(iso DON,lactone DON)、C15H20O5(nor DON D)、C14H18O5(nor DON A,B,C),其产物毒性显著降低。利用0.25%碳酸钠煮制挂面具有较好的DON毒素降毒作用。     

HPLC法同时检测猪盲肠中的DON(脱氧雪腐镰刀菌烯醇)和脱环氧DON

以脱氧雪腐镰刀菌烯醇(Deoxynivalenol,DON)及其代谢产物脱环氧DON(DeepDON)为检测对象,建立了一种同时检测猪盲肠内容物中2种毒素的高效液相色谱分析方法。样品经乙腈提取后,分别采用吸附剂:木炭粉末+氧化铝+硅藻土(7+5+3,w+w+w)和Bond Elut Mycotoxin多功能净化柱对DON和DeepDON进行净化,HPLC检测,采用C18色谱柱,乙腈/甲醇/水(5/5/90,v/v/v)为流动相,流速1.0mL/min,检测波长220nm。结果显示DON和DeepDON在0.5～10μg/mL范围内线性关系良好(R2=0.9999,0.9998)。     

Recent trends and developments in infrared heating in food processing

Fruit processing and preservation technologies must keep fresh-like characteristics while providing an acceptable and convenient shelf life as well as assuring safety and nutritional value. Processing technologies include a wide range of methodologies to inactivate microorganisms, improve quality and stability, and preserve and minimize changes of fruit fresh-like characteristics. Infrared (IR) heating offers many advantages over conventional heating under similar conditions, which include reduced heating time, uniform heating, reduced quality losses, versatile, simple and compact equipment, and significant energy saving. The integration of IR with other matured processing operations such as blanching, dehydration, freeze-dehydration, thawing, roasting, baking, cooking has been shown to open up new processing options. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. A number of publications and patents have demonstrated novel and diverse uses of this technology. This review aims at identifying the opportunities and challenges associated with this technology. The effect of IR on food quality attributes is also discussed. The types of equipment commonly used for IR processing have also been summarized.     

New trends in food processing

In this work some of the newest trends in food processing are reviewed. This revision intends to provide an updated overview (including works published until February 2001) on the newest food processes, including food manufacturing, preservation, and control. Modern processes for food and food ingredients manufacturing based on membrane technology, super-critical fluid technology, and some applications of biotechnology are presented, mainly applied to obtain functional foods, "all-natural" enriched foods, probiotics and prebiotics. Also included is a critical assessment concerning non-thermal preservation techniques used for food preservation, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, hurdle systems, etc. Finally, a group of new analytical techniques (i.e., molecular techniques such as Polymerase Chain Reaction (PCR), food image analysis, and biosensors) and their use for food and process control is reviewed.     

国际婴幼儿食品研究新动态

介绍了国际婴幼儿食品近期研究新动态。探讨了接近母乳的婴儿配方、预防婴幼儿肥胖、增强免疫力、减少过敏、提高认知力与视锐敏度等专利和技术。强调发展有机婴幼儿食品、保证婴幼儿食品安全的重要性。展望了我国婴幼儿产业的扩展和益生菌应用于婴幼儿食品的研究。     

Recent trends in the use of food additives in the United Kingdom

The E number system for food additives was introduced in the 1960s and the E was intended to reassure consumers that permitted additives were safe. In the 1980s full ingredient declarations had to be provided on food products for the first time and manufacturers were permitted to use either the name or the number of the additive on the ingredient list. This paper outlines some of the trends in the sourcing, use and labelling of additives since the introduction of full ingredient listing. Generally, sourcing has become more global with a large number of suppliers being based in China. From an initial use of E numbers in ingredient lists, manufacturers are increasingly using the names of additives. This trend is being extended to avoid the use of anything the consumer might consider an additive, particularly in connection with colours and preservatives. Specifically, the colours used in the Southampton study on the impact of food colours on hyperactivity in children have largely been replaced by colouring foodstuffs, and the preservative used in the study, sodium benzoate, has been replaced by potassium sorbate in the majority of soft drinks. © 2014 Society of Chemical Industry     

Mapping trends in novel and emerging food processing technologies around the world

This paper discusses novel technologies and their applications in the world. Two surveys were independently designed and conducted by a North American (Survey 1) and by a European group (Survey 2). The respondents were food professionals from industry, academia and government. The questions sought to identify novel technologies either applied now or with the potential to be commercialised in 5–10 years, commercialisation factors, associated regulations and limitations. In Survey 1, HPP (80%), microwave (88%) and UV (84%) were the main technologies applied now and anticipated in the next 5 years. PEF was third instead of UV in Survey 2. The main drivers were higher quality products (94%), product safety (92%) and shelf life (91%). HPP and microwaves were identified as main technologies now and in the next 10 years. There were geographical differences with North America finding UV and radiation, and Europe finding PEF of more importance now. Cold plasma and PEF were anticipated to be more important in Europe in 10 years' time while HPP, microwave and UV remained more important to North America.Industrial relevanceThe emerging technologies mentioned in the survey have been developing since the early 20th century or before. However, they are not adopted on any large scale such as canning or heat pasteurisation. This study was conducted on a worldwide scale to determine current uses for emerging technologies in different food sectors. Some technologies are deemed of more commercial importance in certain countries than others. HPP and microwave heating are the two main technologies currently on commercial applications. PEF is more popular in Europe, especially the Netherlands where a commercial scale unit exists. On the contrary, microwave technology seems to be popular in all countries but the Netherlands. UV and radiation are more important in North America than Europe. Pressure and CO₂ is only deemed to be of commercial importance in North America.     

Salt in food processing; usage and reduction: a review

Salt is one of the most widely used additives in food industries because of its low cost and varied properties. It has a preservative and antimicrobial effect as a direct consequence of the capacity of sodium chloride to reduce water activity values. In addition, sodium chloride is a flavour enhancer as a consequence of its effect on different biochemical mechanisms. It also has flavour enhancing effects from reducing or enhancing the enzymatic activity of some enzymes responsible for the development of different organoleptic parameters. Trends in sodium chloride use in food industries point to salt replacement or reduction by means of the use of sodium chloride substitutes such as KCl or phosphates; flavour enhancers and the optimisation of the physical form of salt. This trend has arisen as a result of the greater awareness of the negative effects of excess dietary intake of sodium, which has been linked to hypertension and consequently an increased risk of cardiovascular disease. The average total daily sodium intake per individual in developed countries is 4–5 g of Na, which is up to 25 times greater than the minimum adult requirement.     

我国膨化食品行业质量安全问题分析及发展趋势

主要从膨化食品原辅料、加工过程、包装、贮藏及运输等环节对其可能产生的质量安全问题进行分析说明,并就膨化食品加工业未来发展趋势进行阐述。     

粮食加工品中玉米赤霉烯酮和呕吐毒素污染 情况调查

目的初步了解粮食加工品中玉米赤霉烯酮和呕吐毒素的污染情况。方法对北京地区和网购的200批次样品进行随机抽检,分别采用液相色谱法、免疫亲和层析净化高效液相色谱法对粮食加工品中的玉米赤霉烯酮和呕吐毒素进行了检测。结果初步调查发现玉米碾磨加工品中的玉米赤霉烯酮和小麦粉中的呕吐毒素检出率较高,分别达34%和74%;散装样品中玉米赤霉烯酮含量不合格率和检出率明显高于预包装样品。结论建议监管部门加强对散装玉米碾磨加工品和小麦粉等粮食加工品中毒素指标的监控力度和监测频次,同时针对我国特殊敏感人群加快设定合理限值。     

A review on novel non-thermal food processing techniques for mycotoxin reduction

The overarching challenges of mycotoxin contamination in food necessitate the development of strategies to be implemented to combat their effects thereof. Common processing techniques have been utilised but do not necessarily meet the desired efficacy. This review appraises studies on novel non-thermal food processing techniques, particularly high pressure processing, pulsed electric filed, cold plasma and ultrasound processing for the decontamination of mycotoxins in food. Although available studies on these techniques have suggested a reduction of mycotoxins and in some instances, complete decontamination of mycotoxins was also reported. The mechanisms by which reduction/elimination occurs include through decomposition of toxins after collision with ions/electrons leading to cleavage of bonds, structural degradation of the mycotoxins structure and cleavage of functional groups. Additional studies into the toxicity of degraded products and the composition of the food products are still required to ensure a more widespread adoption of these techniques to enhance food safety.