This study deals with the influence of food matrix components on the degradation of the mycotoxins T-2 toxin (T-2) and HT-2 toxin (HT-2) and with the binding of T-2 to starch during thermal food processing. Both mycotoxins were heated in a simulated food environment and subsequently analyzed via HPLC-HRMS to generate degradation curves and to draw conclusions regarding the thermal degradation under food processing conditions. Thermal degradation increased generally with increasing time and temperature with a maximum degradation rate of 93% (T-2) and 99% (HT-2). Furthermore, HRMS data were exploited to screen the samples for degradation products. In model heating experiments, T-2 was bound to 1-O-methyl-α-d-glucopyranoside, a model compound that was used to simulate starch. The formed reaction products were isolated and identified by NMR, giving detailed insights into a potential binding of T-2 to starch. In the next step, further model heating experiments were performed, which proved the covalent binding of T-2 to starch. Finally, the amount of matrix-bound T-2 was estimated roughly in a semi-quantitative approach in the model heating experiments as well as during cookie-making via GC-MS analysis of the isovaleric acid ester moiety of T-2, released after alkaline hydrolysis.

中文翻译：

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T-2毒素的基质结合：反应产物的结构阐明以及加热过程中相关食源性毒素的命运指示。

这项研究涉及食物基质成分对霉菌毒素T-2毒素（T-2）和HT-2毒素（HT-2）降解的影响，以及T-2与淀粉在热食品加工过程中的结合。两种霉菌毒素均在模拟的食品环境中加热，随后通过HPLC-HRMS进行分析，以生成降解曲线并得出有关食品加工条件下热降解的结论。热降解通常随着时间和温度的增加而增加，最大降解率分别为93％（T-2）和99％（HT-2）。此外，利用HRMS数据筛选样品中的降解产物。在模型加热实验中，T-2与1- O-甲基-α- d结合-吡喃葡萄糖苷，一种用于模拟淀粉的模型化合物。分离出形成的反应产物，并通过NMR进行鉴定，从而深入了解T-2与淀粉的潜在结合。在下一步中，进一步进行模型加热实验，证明T-2与淀粉共价结合。最后，在模型加热实验中以及在制糖过程中，通过GC-MS分析T-2的异戊酸酯部分，然后在释放之后，用半定量方法粗略估计了与基质结合的T-2的量。碱水解。