Effect of industrial processing on the distribution of aflatoxins and zearalenone in corn-milling fractions

被引：55

作者：

Brera, C ^{[1
]}

Catano, C ^{[1
]}

De Santis, B ^{[1
]}

Debegnach, F ^{[1
]}

De Giacomo, M ^{[1
]}

Pannunzi, E ^{[1
]}

Miraglia, M ^{[1
]}

机构：

[1] Italian Natl Inst Hlth, Natl Ctr Food Qual & Risk Assessment, GMO & Mycotoxins Unit, I-00161 Rome, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2006年 / 54卷 / 14期

关键词：

aflatoxins; zearalenone; corn; industrial process;

D O I：

10.1021/jf060370s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The aim of this study was to investigate the distribution of aflatoxins and zearalenone levels in various corn-milling fractions. Corn kernels and six derived milling fractions ( germ, bran, large and small grits, flour, and animal feed flour) were sampled in an industrial plant; both conventional and organic corns were sampled. To evaluate the effect of cooking, samples of polenta were prepared starting from naturally contaminated flour. Conventional and organic lots showed mycotoxin contamination. For both lots, germ, bran, and animal feed flour showed a marked concentration factor from 239 to 911% accounting for both the low yields of the derived products and the distribution of aflatoxins and zearalenone contamination in the outer parts of the kernels. Conversely, a reduction factor of at least four times from raw material to finished products was observed. Polenta samples were unaffected by the cooking process, with levels of contamination similar to those of starting flour.

引用

页码：5014 / 5019

页数：6

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