中文摘要：小麦越来越多的应用于麦芽制造和啤酒酿造，但关于镰刀菌毒素感染的小麦发芽过程中脱氧雪腐镰刀菌烯醇（DON）和DON-3-葡萄糖苷（DON-3-G）变化的信息却很少。本研究以分别储存了2个月和6个月后微量发芽的20份硬红春小麦样品（DON水平为0-10.13μg/g）为对象，利用GC-MS、LC-MS和实时PCR分别测定了发芽期间DON、DON-3-G和镰刀菌Tri5DNA的浓度变化。研究发现，刚发芽时，DON水平比原始DON水平高于定量限（0.20μg/g）的15个小麦样品中检测到的平均水平提高了460%，发芽后DON-3-G/DON的比率从23 mol%增加到了64mol%，DON和DON-3-G的增加归因于发芽期间镰刀菌的生长，同时Tri5DNA平均增加了7.6倍，镰刀菌的活力在发芽后期有所下降，麦芽中DON-3-G的水平在两个发芽期之间没有显著变化。
外文摘要：Wheat is increasingly utilized in malting and beer brewing, but there is little information on the behavior of Deoxynivalenol (DON) and DON-3-glucoside (DON-3-G) during the malting of Fusarium infected wheat. In this study, twenty Hard Red Spring wheat samples (DON levels of 0-10.13 mu g/g) were micro malted following 2- and 6- months of storage. DON was determined by GC-MS, DON-3-G by LC-MS and Fusarium Tri5 DNA by real-time PCR. When initially malted, DON levels increased by an average of 460% over that detected in 15 wheat samples which had original DON levels above the quantification limit (0.20 mu g/g). DON levels in all the 15 malts exceeded of the FDA adversary limit of 1.00 g/g. DON-3-G/DON ratios increased from 23 to 64 mol% following malting. The increase of DON and DON-3-G was attributed to the Fusarium growth in malting, with Tri5 DNA increasing by an average of 7.6- fold. The viability of Fusarium decreased in the later malting, but DON levels fell below 1.00 g/g for only two malts. Levels of DON-3-G in the malts did not change significantly between the two malting dates.
外文关键词：Deoxynivalenol；Deoxynivalenol-3-glucoside；Fusarium；Tri5 DNA；Wheat；Malting
作者：Jin, Zhao；Zhou, Bing；Gillespie, James等
作者单位：North Dakota State Univ
期刊名称：FOOD CONTROL
期刊影响因子：3.496
出版年份：2018
出版刊次：-
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