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Mycotoxins’ evaluation in wheat flours used in Brazilian bakeries
Andressa Lanza,Rosselei Caie´l da Silva,Ingrid Duarte dos Santos,Ionara Regina Pizzutti,Karine Cence,Roge´rio Luis Cansian,Jamile Zeni,Eunice Valduga 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
The aim of this study was to evaluate themycotoxicological quality of wheat flours used by bakeriesfrom the North Region in Rio Grande do Sul state, Brazil,regarding the presence of mycotoxins. On collecting type-1refined wheat flour, a conglomerate sampling from 13 citiesand 3 bakeries per city (n = 39), selected from the definedregion was performed. The mycotoxins analysis was usingQuEChERS method and UPLC–MS/MS analysis. As aresult, 100% of samples presented contamination by DON,with concentrations ranging from 76.7 to 3630.2 lg kg-1and ZON was found in one sample (26.7 lg kg-1), whichrepresented 2.6% of the analyzed wheat flours. Othermycotoxins (AFB1, AFB2, AFG1, AFG2, DAS, HT-2toxin, OTA, FB1 and FB2) were not detected in the analyzedsamples.