摘要
以脱氧雪腐镰刀菌烯醇(DON)含量超标的赤霉病小麦为原料,采用免疫亲和层析净化—高效液相色谱法,检测小麦籽粒、研磨后各组分及面制品中DON的含量,比较和分析DON含量的变化。结果表明,剔除呆白粒后的小麦籽粒可食用部分的DON含量大幅度下降;经过煮制的面条中DON含量下降较大,而蒸制的馒头中则下降较小;同是烘焙产品,曲奇中的DON含量降低幅度远远高于面包。
The wheat infected fusarium head blight with deoxynivalenol （DON） content exceeding thelimits of Chinese national standard, was used as raw material. The DON content in wheat kernels, grind-ing components, flour products was detected by immunoaffinity column and high performance liquid chro-matography. The change of DON content was compared and analyzed. The result showed that the DONcontent declined significantly in the edible parts after removing the chalky kernels. DON content de-creased much more in boiled noodles than in steamed bread. For bakery, the decrease of DON content incookie was much higher than that in bread.
出处
《粮油食品科技》
北大核心
2014年第3期40-44,共5页
Science and Technology of Cereals,Oils and Foods
基金
国家重点基础研究发展计划(2013CB127803)
