摘要
目的 探究脱氧雪腐镰刀菌烯醇(deoxynivalenol, DON)及其乙酰化衍生物[3-乙酰脱氧雪腐镰刀菌烯醇(3-acetyldeoxynivalenol, 3-ADON)和15-乙酰脱氧雪腐镰刀菌烯醇(15-acetyldeoxynivalenol, 15-ADON)]在馒头制作全流程(揉制-发酵-蒸制)中的转化规律。方法 通过外源添加标准品构建模拟污染样品,采用超高效液相色谱-串联质谱法和超高效液相色谱-轨道阱质谱法追踪毒素动态变化及降解产物,并考察pH(4、7、10)、酵母用量(0、0.5、1.0、3.0 g)和蒸制时间(20、40、60 min)等关键参数的影响。结果 DON在整个加工过程中保持稳定;3-ADON和15-ADON在揉制阶段转化率分别为53%~59%和57%~84%,发酵阶段进一步升至60%~69%和70%~90%,而蒸制阶段降至41%~54%和48%~62%,其中15-ADON表现出更高的转化活性。pH显著影响转化过程, 3-ADON在酸性(pH 4)条件下最稳定,转化率随pH升高而增加,在碱性条件(pH 10)下转化率最高;蒸制时间从20 min延长至60 min时, 3-ADON含量增加35%, DON含量降低37%;酵母用量对转化无显著影响。转化产物分析表明, 3-ADON和15-ADON主要通过脱乙酰化反应转化为DON,在热处理过程中同时发生热降解和脱乙酰化反应。在该过程中, DON会进一步降解为去甲脱氧雪腐镰刀菌烯醇系列化合物,主要包括去甲3-乙酰基脱氧雪腐镰刀菌烯醇-3-葡萄糖苷的4种异构体,以及3-乙酰基脱氧雪腐镰刀菌烯醇-3-葡萄糖苷内酯。结论 本研究揭示馒头加工中DON类毒素的转化特征及降解产物,证实通过调控pH(维持中性)和优化蒸制时间(20 min)可有效控制毒素风险,为谷物食品安全生产提供了重要理论依据。
Objective To investigate the transformation patterns of deoxynivalenol(DON)and its acetylated derivatives[3-acetyldeoxynivalenol(3-ADON)and 15-acetyldeoxynivalenol(15-ADON)]throughout the entire steamed bread production process(kneading-fermentation-steaming).Methods Simulated contaminated samples were constructed by exogenous addition of standard compounds.Ultra performance liquid chromatography-tandem mass spectrometry and ultra performance liquid chromatography-Orbitrap mass spectrometry techniques were employed to track the dynamic changes of toxins and their degradation products.The effects of key parameters including pH(4,7,10),yeast dosage(0,0.5,1.0,3.0 g),and steaming time(20,40,60 min)were investigated.Results DON remained stable throughout the entire processing procedure.The transformation rates of 3-ADON and 15-ADON were 53%–59%and 57%–84%during the kneading stage,respectively,further increasing to 60%–69%and 70%–90%during fermentation,while decreasing to 41%–54%and 48%–62%during steaming.15-ADON exhibited higher transformation activity compared to 3-ADON.pH significantly influenced the transformation process:3-ADON was most stable under acidic conditions(pH 4),with transformation rates increasing as pH elevated and reaching maximum levels under alkaline conditions(pH 10).When steaming time was extended from 20 min to 60 min,3-ADON content increased by 35%while DON content decreased by 37%.Yeast dosage showed no significant effect on transformation.Product analysis revealed that 3-ADON and 15-ADON were primarily converted to DON through deacetylation reactions,with simultaneous thermal degradation and deacetylation occurring during heat treatment.During this process,DON was further degraded into the nor-deoxynivalenol series of compounds,which mainly included four isomers of nor-3-acetyldeoxynivalenol-3-glucoside,as well as 3-acetyldeoxynivalenol-3-glucoside lactone.Conclusion This study elucidates the transformation characteristics and degradation products of DON-type mycotoxins during steamed bread processing,demonstrating that toxin risk can be effectively controlled by regulating pH(maintaining neutral conditions)and optimizing steaming time(20 min).These findings provide important theoretical basis for safe production of cereal-based foods.
作者
宁霄
刘彤彤
金绍明
李景云
曹进
NING Xiao;LIU Tong-Tong;JIN Shao-Ming;LI Jing-Yun;CAO Jin(Key Laboratory of Food Quality and Safety,State Administration for Market Regulation,National Institute for Food and Drug Control,Beijing 100050,China)
出处
《食品安全质量检测学报》
2025年第20期242-248,共7页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2022YFF1100701)。
关键词
脱氧雪腐镰刀菌烯醇
乙酰化衍生物
馒头加工
毒素转化
工艺参数
deoxynivalenol
acetylated derivatives
steamed bread processing
mycotoxin transformation
processing parameters
