中文摘要：本研究旨在探索伊朗科曼莎西部地区面粉样品中脱氧雪腐镰刀菌烯醇(DON)及3-葡萄糖苷脱氧雪腐镰刀菌烯醇(D3G) 的发生情况；用这些面粉样品，通过制作桑加克、拉瓦什、索哈里、巴巴里和塔夫顿面包的不同工艺，弄清DON及D3G的污染水平；评估因食用这些产品造成的DON和D3G暴露情况。结果显示，伊朗面包中DON和D3G的平均含量低于欧盟委员会确定的最高水平，不必担心伊朗面包中的该霉菌毒素水平。但是需要更努力地减少DON和D3G，并防止霉菌毒素污染谷物。
外文摘要：The aims of the present study were to investigate the occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) in wheat flour samples obtained from Kermanshah, west part of Iran; determine the contamination levels of DON and D3G through the bread making process of different types of bread, including Sangak, Lavash, Sokhari, Barbari and Taftoon manufactured with these flour samples; and estimate exposure to DON and D3G due to consumption of these products. All wheat flour samples contaminated with DON and D3G ranged 85.0-540.2 μg/kg and 10.72-20.1 μg/kg, respectively. DON and D3G concentrations in mixed and fermented dough were similar, but insignificantly higher than flour (P>0.05). DON and D3G levels were significantly lower in baked breads than in flour (P Lavash > Sokhari > Taftoon > Barbari. The mean reduction rates of DON for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 42.5%, 54.9%, 48.7%, 57.1% and 49.3%, respectively. Moreover, the average reduction rates of D3G for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 54.57%, 44.88%, 51.36%, 44.20%, and 58.76%, respectively. Our data showed that the mean DON and D3G in Iranian breads was lower than the maximum levels determined by the European Commission, and levels of this mycotoxin in Iranian breads are not worried. However, more effort in needed to reduce DON and D3G, and prevent from cereal contamination with mycotoxins.
外文关键词：Deoxynivalenol；Deoxynivalenol-3-glucoside；Bread；Flour, Iran
作者：Rahimi, E；Sadeghi, E；Bohlouli, S；Karami, F
作者单位：Islamic Azad Univ
期刊名称：FOOD CONTROL
期刊影响因子：3.388
出版年份：2018
出版刊次：9
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