Abstract Cereal-based baby food production process is expected to have an impact on the initial level of Fusarium mycotoxins that can contaminate the raw materials. The aim of the present study was to investigate the changes of some of these toxins during roasting and the treatment with amylolytic enzymes, usually applied during the production process. Three different cereal flours contaminated with Fusarium graminearum were considered (barley, wheat and oat). The results did not show significant changes in the concentration of any of the studied mycotoxins (up to 5% change in deoxynivalenol concentration after the enzymes were added). The acetyl-deoxynivalenol also showed slight modifications as a result of the applied processes, however their statistical significance was not proved. Zearalenone and T-2 and HT-2 toxins remained almost unaltered throughout the study.

中文翻译：

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几种单端孢霉烯和玉米赤霉烯酮在谷物基婴儿食品生产中谷物粉烘焙和酶处理过程中的去向

摘要 基于谷物的婴儿食品生产过程预计会对可能污染原材料的镰刀菌毒素的初始水平产生影响。本研究的目的是调查其中一些毒素在烘烤和淀粉分解酶处理过程中的变化，通常在生产过程中使用。考虑了被禾谷镰刀菌污染的三种不同谷物粉（大麦、小麦和燕麦）。结果没有显示任何研究的真菌毒素的浓度发生显着变化（添加酶后脱氧雪腐镰刀菌烯醇浓度变化高达 5%）。由于应用过程，乙酰-脱氧雪腐镰刀菌烯醇也显示出轻微的变化，但未证明其统计显着性。