[Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two na...[Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two naturally Fusarium-infested wheat samples Youmai 3 and Yangmai 14 were selected as experimental materials. Tempering was carried out at different temperature （15, 25 and 35 ℃） for 48 h. During tempering, wheat grain samples were collected every 8 h. DON contents in tempered grain were measured by HPLC coupled with UV detector. [Result] For Youmai 3, DON contents were in the ranges of 3.94-12.49, 4.26-6.11 and 3.41- 7.91 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were observed at the 32^nd hour at 15 ℃, the 8^th hour at 25 ℃ and the 32^rd hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 175.1%, 27.5% and 7.2%, respectively. For Yangmai 14, DON contents were in the ranges of 0.55-1.56, 0.39-0.77 and 0.57-3.17 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were ob- served at the 24^th hour at 15 ℃, the 40^th hour at 25 ℃ and the 48^th hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 94.5% at 15 ℃ and 456.1% at 35 ℃, respectively, whereas it was decreased by 35.0% at 25 ℃. From the point of view of reducing DON level, 15 ℃ was not rea- sonable for the tempering of both wheat cultivars, and tempering at 35 ℃ for 16 h and tempering at 25 ℃ for 24 h appeared to be desirable for Youmai 3 and Yang- mai 14, respectively. [Conclusion] The results suggested controlling the tempering temperature and time would be helpful to reduce DON level in grain.展开更多
基金Supported by Joint Innovation Fund of Industry-University-Research Institute of Jiangsu Province,China(BY2012208)
文摘[Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two naturally Fusarium-infested wheat samples Youmai 3 and Yangmai 14 were selected as experimental materials. Tempering was carried out at different temperature （15, 25 and 35 ℃） for 48 h. During tempering, wheat grain samples were collected every 8 h. DON contents in tempered grain were measured by HPLC coupled with UV detector. [Result] For Youmai 3, DON contents were in the ranges of 3.94-12.49, 4.26-6.11 and 3.41- 7.91 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were observed at the 32^nd hour at 15 ℃, the 8^th hour at 25 ℃ and the 32^rd hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 175.1%, 27.5% and 7.2%, respectively. For Yangmai 14, DON contents were in the ranges of 0.55-1.56, 0.39-0.77 and 0.57-3.17 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were ob- served at the 24^th hour at 15 ℃, the 40^th hour at 25 ℃ and the 48^th hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 94.5% at 15 ℃ and 456.1% at 35 ℃, respectively, whereas it was decreased by 35.0% at 25 ℃. From the point of view of reducing DON level, 15 ℃ was not rea- sonable for the tempering of both wheat cultivars, and tempering at 35 ℃ for 16 h and tempering at 25 ℃ for 24 h appeared to be desirable for Youmai 3 and Yang- mai 14, respectively. [Conclusion] The results suggested controlling the tempering temperature and time would be helpful to reduce DON level in grain.
