ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

The effects of milling and processing on wheat contaminated with ochratosin A.

OSBORNE, B.G., IBE, F., BROWN, G.L., PETAGINE, F., SCUDAMORE, K.A., BANKS, J.N., HETMANSKI, M.T. and LEONARD, C.T.

Food additives and Contaminants 13 : 141-153.

1996

บทคัดย่อ

Samples of wheat were inoculated with a toxigenic strain of Penicillium verrucosum and monitored for OA formation.  When OA reached a level of 60mg/kg, the samples were milled into ten fractions which were analysed for OA by an HPLC method with immunoaffinity column cleanup.  Each straight-run white flour was baked into bread which was analysed in the same way.  The recovery of OA in wholemeal wheat was essentially complete.  Recoveries of OA in the straight-run white flours were only approximately one third for the hard wheat and two thirds for the soft wheat compared with uncleaned wheat.  This was because a much higher proportion of the OA was found in the bran and offal fractions from hard wheat than from soft.  Conversely, a much higher proportion of the OA was found in the reduction flour from soft wheat than from hard.  Scouring reduced the OA level in white and wholemeal flour three fold for both the hard and soft wheat.  No significant loss occurred on baking white or wholemeal flour into bread.