摘要
为探究不同贮藏条件及不同加工处理方式的大麦中脱氧雪腐镰刀菌烯醇(deoxynivalenol,DON)膳食摄入风险,在不同温度(5、15、25、35℃)、相对湿度(55%、65%、75%、85%)条件下贮藏大麦180、270、360 d,以蒸制、煮制、发酵工艺进行加工后,通过酶联免疫法检测其DON含量,以点评估与概率评估法探究慢性与急性膳食DON摄入风险。结果表明,初始大麦中DON的每日估计摄入量为0.00030~0.00130 mg/kg、慢性风险评价指数为0.30~1.31,经过360 d贮藏后慢性风险评价指数最高增加0.63,对于食用人群存在32.7%的暴露风险,而国家估计短期摄入量为0.0026~0.0055 mg/kg,急性风险评价指数为0.33~0.69,不存在急性暴露风险。经过加工处理后,慢性风险评价指数由0.60~2.60降为0.17~2.34,急性风险评价指数最高可降低0.64。长期贮藏后的大麦中DON暴露量较高,存在一定的健康风险,而经加工处理后可有效降低风险,且儿童暴露风险大于成人,需重点关注。
To explore the dietary intake risk of deoxicallenol(DON)from barley subjected to different storage conditions or processing methods,barley was stored for different periods(180,270 and 360 days)at different temperature(5,15,25 and 35℃)and relative humidities(55%,65%,75%and 85%).Another part of samples were processed by boiling,steaming or fermentation.DON content in all samples was detected by enzyme-linked immunosorbent assay(ELISA),and the risk of chronic and acute dietary intake of DON was explored by point and probability assessment.The results showed that the estimated daily intake(EDI)of DON from fresh barley was 0.00030 to 0.00130 mg/kg,and the chronic risk index was 0.30 to 1.31,which increased by up to 0.63 after 360 days of storage.The risk of dietary exposure to DON was 32.7%,the national estimated short-term intake(NESTI)was 0.0026 to 0.0055 mg/kg and the hazard quotient(HQ)for acute risk assessment was 0.33 to 0.69,indicating no acute exposure risk.After processing,the risk of chronic exposure decreased from 0.60-2.60 to 0.17-2.34,and the risk of acute exposure decreased by up to 0.64.After long-term storage,the level of exposure to DON from barley was high,causing a high health risk,which was effectively reduced after processing,and the exposure risk for children was more serious than that in adults,to which much attention should be paid.
作者
娄雨豪
曹冬梅
张东杰
崔航
王冀菲
杨建
邵懿
LOU Yuhao;CAO Dongmei;ZHANG Dongjie;CUI Hang;WANG Jifei;YANG Jian;SHAO Yi(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China;Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety,Daqing 163319,China;Heilongjiang Province Cultivating Collaborative Innovation Center for the Beidahuang Modern Agricultural Industry Technology,Daqing 163319,China;Division II,China National Center for Food Safety Risk Assessment,Beijing 100022,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第1期132-139,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFE0206300)
黑龙江省优势特色学科资助项目(黑教联[2018]4号)
黑龙江八一农垦大学研究生创新科研资助项目(YJSCXZ2021-Y83)。
