Stability of deoxynivalenol in heat-treated foods

被引：63

作者：

Wolf-Hall, CE

Hanna, MA

Bullerman, LB ^{[1
]}

机构：

[1] Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68583 USA

[2] Univ Nebraska, Dept Biol Syst Engn, Lincoln, NE 68583 USA

[3] N Dakota State Univ, Dept Food & Nutr, Fargo, ND 58105 USA

来源：

JOURNAL OF FOOD PROTECTION | 1999年 / 62卷 / 08期

关键词：

D O I：

10.4315/0362-028X-62.8.962

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The effects of high-temperature and -pressure processing of foods spiked with deoxynivalenol (DON) were examined. In extruded corn grits, extruded dry dog food, and autoclaved moist dog food, there were no significant reductions (P < 0.05) in DON after processing. Autoclaved cream-style corn showed a reduction in DON of only 12%. Overall, DON was stabile to the high temperature and pressure processes tested. The use of an alpha-amylase in the extraction method for analysis by an enzyme-linked immunosorbant assay (ELISA) improved the recovery of DON from the spiked extruded and autoclaved products by as much as 26% over the standard ELISA method.

引用

页码：962 / 964

页数：3

共 9 条

[1] IMMUNOCHEMICAL ASSESSMENT OF MYCOTOXINS IN 1989 GRAIN FOODS - EVIDENCE FOR DEOXYNIVALENOL (VOMITOXIN) CONTAMINATION [J].