文献类型： 外文期刊

作者： Ji, Xiaofeng ¹ ; He, Yeyu ¹ ; Xiao, Yingping ¹ ; Liang, Ying ³ ; Yang, Weikang ⁴ ; Xiong, Lina ⁵ ; Guo, Cheng ⁴ ; Zhang, Jiahong ⁵ ; Wang, Xiaodan ² ; Yang, Hua ¹ ;

作者机构： 1.Zhejiang Acad Agr Sci, Inst Agroprod Safety & Nutr, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Zhejiang, Peoples R China

2.China Natl Ctr Food Safety Risk Assessment, Beijing 100022, Peoples R China

3.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Jiangsu, Peoples R China

4.Yangzhou Fangguang Food Co Ltd, Yangzhou 225100, Peoples R China

5.Beingmate Hangzhou Food Res Inst Co Ltd, Hangzhou 310057, Zhejiang, Peoples R China

关键词： Mycotoxins; Wheat; Food chain; Processing; Food safety; Regulation

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.0； 五年影响因子：7.4 ）

ISSN： 0963-9969

年卷期： 2024 年 192 卷

页码：

收录情况： SCI

摘要： The distribution of deoxynivalenol (DON) and its derivatives 3-acetyldeoxynivalenol (3-Ac-DON) and 15-acetyldeoxynivalenol (15-Ac-DON) throughout the wheat processing chain were systemically evaluated by one-to-one corresponding studies of the whole processing chain. DON and its derivatives were determined by liquid chromatography-mass spectrometry (LC-MS/MS) in wheat grains and corresponding wheat bran, wheat flour, and semi-finished and finished wheat flour-based products. This investigation showed that wheat grain processing to wheat flour significantly decreased the levels of DON by approximately 52.7%-68.2%. Wheat flour processing of wheat flour-based products decreased the DON concentration by approximately 7.0%-70.6%. Among the processing methods, biscuit making showed the largest reduction (70.6%). The co-occurrence frequency of DON with low levels of 3-Ac-DON and 15-Ac-DON was significantly greater in wheat grains and wheat bran than in wheat flour. For wheat flour-based products, only the distribution pattern of 3-Ac-DON was observable in processed wheat flour products prepared using grains heavily contaminated with DON. In China, to the best of our knowledge, the processing factors (PFs) of DON in wheat flour and wheat flour-based products were systematically evaluated for the first time. The average PF of DON was 0.35 for wheat flour and the average PFs were 0.37-0.84 for wheat flour-based products, with biscuits having the smallest PF (0.37), indicating DON significantly decreasing in biscuit making. Furthermore, dietary exposure assessment of DON indicated an acceptable overall health risk in Chinese consumers, with the highest exposure being observed in infants and young children. This study provides important references for classified management of DON limits in wheat and its various products in China.