食品与发酵工业2016，Vol.42Issue(5)：283-288,6.DOI:10.13995/j.cnki.11-1802/ts.201605049
脱氧雪腐镰刀菌烯醇在食品加工中的变化研究进展
Recent trends in deoxynivalenol reduction in food processing
摘要
Abstract
Deoxynivalenol (DON,vomitoxin),is one of the most common contaminants of cereal grains,food and feedstuff world-wide.DON is mainly produced by Fusarium graminearum which causes Fusarium head blight disease (scab) in wheat and pink ear rot in corn.DON is resistant to milling,food processing and heating,and easily enters into the human and animal food chains.DON is hazardous and causes health issues to humans and animals.The analysis of DON's transfer,degradation and estimation of health risk in the processing of the grains from farmland to dining-table are critical in supervising the safety of cereal products.This article mainly addressed the variation of DON in food processing stages domestically and abroad,which may provide insight to DON reduction in food production and reference for the DON risk assessment.关键词
脱氧雪腐镰刀菌烯醇(DON)/食品加工/真菌毒素Key words
deoxynivalenol(DON)/food processing/mycotoxin引用本文复制引用
常敬华,何志明,戴四基,姚仕鑫..脱氧雪腐镰刀菌烯醇在食品加工中的变化研究进展[J].食品与发酵工业,2016,42(5):283-288,6.基金项目
科技部基础性工作专项(2013FY113400) （2013FY113400）
辽宁省教育厅基金(L2015207)资助 （L2015207）
