小麦中呕吐毒素含量与质量的关系及其在加工过程中的变化研究

研究检测小麦样品中容重、赤霉病粒、不完善粒、色泽以及呕吐毒素等指标，通过数据分析，得出小麦呕吐毒素含量与赤霉病粒存在一定的正相关，并检测小麦籽粒不同部位呕吐毒素的含量。结果显示，皮层、糊粉层高于胚乳；对小麦进行筛理，去除杂质和赤霉病粒，发现经过筛理小麦中呕吐毒素含量会下降4.6%~22%；对比分析小麦粉和小麦粉馒头中呕吐毒素的含量，发现小麦粉通过蒸煮等加工过程，呕吐毒素含量并不会减少，仍然有较高残留。

Relationship between Vomiting Toxin and Quality in Wheat and its Changes during Processing

In this study, unit weight, Gibberella damaged kernels, imperfect kernels, color, vomiting-toxin and other indexes in wheat samples were studied and tested. Through data analysis, it was concluded that there was a certain positive correlation between vomiting-toxin and scab grains in wheat. And the content of vomit toxin in different parts of wheat grain was detected. The results showed that the cortex and aleurone layer were higher than the endosperm. After screening wheat, impurities and scab grains were removed. And the vomiting-toxin content would decrease from 4.6% to 22%. Comparing the content of vomiting-toxin in wheat flour and wheat flour steamed buns, it was found that wheat flour was not decreased and still had high residue after cooking and other processing.