CAJ | 학술논문

真菌毒素(mycotoxin)是小麦及面制食品重要的安全风险之一。为明确真菌毒素在小麦磨粉及食品加工链条中的变化规律，解决目前我国尚缺少面粉和面制食品真菌毒素限量标准的问题，开展小麦真菌毒素污染风险评估，以受玉米赤霉烯酮(ZEN)污染的小麦为材料，用超高效液相色谱串联质谱法(UPLC-MS/MS)检测了不同磨粉组分及馒头、面包、面条加工过程中不同环节加工品中 ZEN 的含量。结果表明，小麦磨粉后粗麸皮和细麸皮中 ZEN 的含量显著升高，达到小麦籽粒的2倍以上，小麦粉中ZEN的含量平均降低70%以上；小麦粉加工成馒头和面包后， ZEN的含量分别增高1.8倍和1.0倍，加工成面条后因ZEN在煮制过程中部分溶于水中而降低30%以上。研究结果表明，加工过程对小麦及面制食品中的毒素水平有显著影响，对小麦、面粉及不同的小麦制品分别制定ZEN限量更为科学合理。
진균독소(mycotoxin)시소맥급면제식품중요적안전풍험지일。위명학진균독소재소맥마분급식품가공련조중적변화규률，해결목전아국상결소면분화면제식품진균독소한량표준적문제，개전소맥진균독소오염풍험평고，이수옥미적매희동(ZEN)오염적소맥위재료，용초고효액상색보천련질보법(UPLC-MS/MS)검측료불동마분조분급만두、면포、면조가공과정중불동배절가공품중 ZEN 적함량。결과표명，소맥마분후조부피화세부피중 ZEN 적함량현저승고，체도소맥자립적2배이상，소맥분중ZEN적함량평균강저70%이상；소맥분가공성만두화면포후， ZEN적함량분별증고1.8배화1.0배，가공성면조후인ZEN재자제과정중부분용우수중이강저30%이상。연구결과표명，가공과정대소맥급면제식품중적독소수평유현저영향，대소맥、면분급불동적소맥제품분별제정ZEN한량경위과학합리。
Mycotoxin is one of the risky factors in safeties of wheat and the food made of wheat. The objective of this study was to investigate changes of mycotoxin in the processing chain of wheat milling and wheat end-use products, and to assess the risk of mycotoxin-contaminated grain as edibles. The zearalenone (ZEN) levels were tested in different milling fractions of ZEN-contaminated wheat grain and its end-use products (bread, noodle, and Chinese steamed bread) at different processing stages using UPLC-MS/MS method. The results showed that, ZEN concentrations in bran and shorts significantly increased, which were two times more than these in wheat grain, and ZEN concentration in flour decreased averagely by more than 70% as compared with that in wheat grain. When ZEN-stained flour was processed into bread and Chinese steamed bread, ZEN concentration in-creased by 1.0 and 1.8 times, respectively. However, ZEN concentration in cooked noodle reduced at least 30% during cooking because of the leaching in water. These results indicate that processing has a significant effect on mycotoxin level in wheat flour and its end-use products and diverse standards for ZEN limits in food are required to be established for different products made of wheat.