Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

文献类型： 外文期刊

第一作者： Wang, Bujun

作者： Wang, Bujun

作者机构：

关键词： Deoxynivalenol;3-Acetyl-deoxynivalenol;15-Acetyl-deoxynivalenol;Conversion;Bread making process;UPLC-MS/MS

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The present study investigated the changes and conversion profiles of DON, its conjugations 3-ADON, and 15-ADON during bread making process, by spiking targeted mycotoxin standards to Fusarium mycotoxins-free wheat flour. No significant (p < 0.05) changes of DON levels were observed during dough preparation stages, including kneading, fermentation, and proofing. A reduction of DON level ranged from 4% to 14% was observed during baking process. The main thermal degradation products of DON, namely norDON A, B, C, and F were detected in the bread crust. Regarding ADONs, decreases of 20-40% for 3-ADON and 28-60% for 15-ADON were found during fermentation stage, and further losses of ADONs were observed after proofing process. Although ADONs levels gained an increase after baking. This study demonstrated that ADONs were converted to DON, while no ADONs were detectable in DON spiked samples during bread making process. The mechanism that ADONs could be converted into DON is unclear so far. (C) 2015 Published by Elsevier Ltd.

分类号： TS2`TS201.2

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