The aims of the present study were to investigate the occurrence of deoxynivalenol (DON) and deoxynivalenol-3-glucoside (D3G) in wheat flour samples obtained from Kermanshah, west part of Iran; determine the contamination levels of DON and D3G through the bread making process of different types of bread, including Sangak, Lavash, Sokhari, Barbari and Taftoon manufactured with these flour samples; and estimate exposure to DON and D3G due to consumption of these products. All wheat flour samples contaminated with DON and D3G ranged 85.0-540.2 μg/kg and 10.72-20.1 μg/kg, respectively. DON and D3G concentrations in mixed and fermented dough were similar, but insignificantly higher than flour (P>0.05). DON and D3G levels were significantly lower in baked breads than in flour (P<0.05). The mean concentration range of DON and D3G in different types of bread was as follows: Sangak > Lavash > Sokhari > Taftoon > Barbari. The mean reduction rates of DON for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 42.5%, 54.9%, 48.7%, 57.1% and 49.3%, respectively. Moreover, the average reduction rates of D3G for Sangak, Lavash, Sokhari, Taftoon, and Barbari breads were 54.57%, 44.88%, 51.36%, 44.20%, and 58.76%, respectively. Our data showed that the mean DON and D3G in Iranian breads was lower than the maximum levels determined by the European Commission, and levels of this mycotoxin in Iranian breads are not worried. However, more effort in needed to reduce DON and D3G, and prevent from cereal contamination with mycotoxins.

本研究的目的是调查从伊朗西部克尔曼沙（Kermanshah）获得的小麦粉样品中脱氧雪茄烯醇（DON）和脱氧雪茄烯醇-3-葡萄糖苷（D3G）的存在。通过不同类型的面包（包括用这些面粉样品制造的Sangak，Lavash，Sokhari，Barbari和Taftoon）的面包制作过程确定DON和D3G的污染水平；并估算由于食用这些产品而导致的DON和D3G暴露。被DON和D3G污染的所有小麦粉样品的范围分别为85.0-540.2μg/ kg和10.72-20.1μg/ kg。混合面团和发酵面团中的DON和D3G浓度相似，但显着高于面粉（P> 0.05）。烤面包中的DON和D3G水平显着低于面粉（P <0.05）。不同类型的面包中DON和D3G的平均浓度范围如下：Sangak> Lavash> Sokhari> Taftoon> Barbari。Sangak，Lavash，Sokhari，Taftoon和Barbari面包的DON平均减少率分别为42.5％，54.9％，48.7％，57.1％和49.3％。此外，Sangak，Lavash，Sokhari，Taftoon和Barbari面包的D3G平均减少率分别为54.57％，44.88％，51.36％，44.20％和58.76％。我们的数据显示，伊朗面包中的DON和D3G的平均值低于欧盟委员会确定的最高水平，伊朗面包中这种真菌毒素的水平也不必担心。但是，需要付出更多的努力来减少DON和D3G，并防止谷物被霉菌毒素污染。Sangak，Lavash，Sokhari，Taftoon和Barbari面包的DON平均减少率分别为42.5％，54.9％，48.7％，57.1％和49.3％。此外，Sangak，Lavash，Sokhari，Taftoon和Barbari面包的D3G平均减少率分别为54.57％，44.88％，51.36％，44.20％和58.76％。我们的数据显示，伊朗面包中的DON和D3G的平均值低于欧盟委员会确定的最高水平，伊朗面包中这种真菌毒素的水平也不必担心。但是，需要付出更多的努力来减少DON和D3G，并防止谷物被霉菌毒素污染。Sangak，Lavash，Sokhari，Taftoon和Barbari面包的DON平均减少率分别为42.5％，54.9％，48.7％，57.1％和49.3％。此外，Sangak，Lavash，Sokhari，Taftoon和Barbari面包的D3G平均减少率分别为54.57％，44.88％，51.36％，44.20％和58.76％。我们的数据显示，伊朗面包中的DON和D3G的平均值低于欧盟委员会确定的最高水平，伊朗面包中这种真菌毒素的水平也不必担心。但是，需要付出更多的努力来减少DON和D3G，并防止谷物被霉菌毒素污染。和Barbari面包分别为54.57％，44.88％，51.36％，44.20％和58.76％。我们的数据显示，伊朗面包中的DON和D3G的平均值低于欧盟委员会确定的最高水平，伊朗面包中这种真菌毒素的水平也不必担心。但是，需要付出更多的努力来减少DON和D3G，并防止谷物被霉菌毒素污染。和Barbari面包分别为54.57％，44.88％，51.36％，44.20％和58.76％。我们的数据显示，伊朗面包中的DON和D3G的平均值低于欧盟委员会确定的最高水平，伊朗面包中这种真菌毒素的水平也不必担心。但是，需要付出更多的努力来减少DON和D3G，并防止谷物被霉菌毒素污染。