中文摘要：A型单端孢霉烯T-2毒素(T-2)及HT-2毒素（HT-2）是天然有毒的食品污染物，在受污染的燕麦中浓度最高。食品热加工对这些毒素的影响人们知之甚少，仅有少数文献处理了降解速率。由此本文系统研究了实验室和工业规模的挤压蒸煮期间，燕麦中T-2和HT-2毒素的降解。结果表明挤压蒸煮时T-2毒素的降解高于HT-2；水分含量、机械剪切和温度能影响毒素降解，经优化后能抵消食品污染。
外文摘要：The type A trichothecenes T 2 toxin (T 2) and HT 2 toxin (HT 2) are naturally occurring toxic food contaminants with the highest concentrations found in contaminated oats. The influence of thermal food processing on these toxins is poorly understood and only a few publications address the degradation rates. Therefore we systematically investigated the degradation of T 2 and HT 2 during both laboratory as well as industrial scale extrusion cooking of oats. Extrusion cooking under laboratory conditions was performed with oats, fortified with T 2 or HT 2 as well as with naturally contaminated oat flour dust. The experiments were designed according to the industrial conditions in terms of temperature, water content, pressure, residence time and oat content. Flour-mixtures containing naturally contaminated oats were used for industrial scale processing. Degradation rates under laboratory conditions were up to 59.6±1.51% and 47.2±0.53% for T 2 and HT 2, respectively, in fortified extrudates but were decreased to 35.1±1.55% and 22.0±4.68% when naturally contaminated flour samples were used. The results show a higher degradation of T 2 during extrusion cooking than of HT 2. Moisture content, mechanical shear and temperature showed an impact on the toxin degradation and can be optimized to counteract food contamination.
外文关键词：mycotoxin；thermal food processing extrusion；T-2 toxin；HT-2 toxin；thermal degradation；oats
作者：Schmidt, HS；Becker, S；Cramer, B；Humpf, HU
作者单位：Westfalische Wilhelms Univ Munster
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
期刊影响因子：2.857
出版年份：2017
出版刊次：20
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