Effects of processing on the occurrence of the emerging mycotoxin tenuazonic acid in wheat and wheat-based products
Tenuazonic Acid(TeA),one of the Alternaria mycotoxins,is the secondary metabolites produced by Alternaria species.TeA has been commonly detected in the fruits,vegetables,grains,nuts,and their processed products.TeA is the most toxic among Alternaria mycotoxins.TeA was the predominant mycotoxin with respect to both prevalence and concentration detected in various food products.In the daily life,the consumption of food products containing TeA may pose a threat to the health of consumers.Currently,only limited studies have been carried out to investigate the effects of TeA in cereal and cereal-based products.The objective of this study was to investigate the effects of processing mycotoxin TeA in wheat and wheat-based products.Wheat grains naturally contaminated with high content of TeA was used.The wheat grains were processed into wheat flour and bran.The processed wheat flour was further made into noodles,steamed breads and breads.Using the established ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS),the occurrence level of TeA in wheat and wheat-based products was determined.Following the milling process,the TeA content in wheat flour was 63.7％lower than that in wheat kernel.The results indicated that that the milling process can reduce the TeA level in the edible part.Among the three types of wheat-based products(noodles,steamed breads and breads),the TeA level in baked bread(37.5％)was significantly greater than that in the noodles(4.11％)and steamed breads(3.92％).This study provided technical support for setting up the maximum limit of TeA and the risk assessment in wheat and wheat-based products.
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