Fungi of Aspergillus and Penicillium genus can infect peas (Pisum sativum), leading to a contamination with the nephrotoxic and carcinogenic ochratoxin A (OTA). Under unfavourable conditions, a fungus primarily found on lupines, Diapothe toxica, may also grow on peas and produce the hepatotoxic phomopsin A (PHOA). To study the effect of processing on OTA and PHOA content, two model products—wheat/rye-mixed bread with pea flour addition and pea pasta—were manufactured at small-business scale from artificially contaminated pea flour. The decrease of OTA and PHOA contents were monitored along the production process as indicators for toxin transformation. Pea bread dough was subjected to proofing for 30–40 min at 32 °C and baked at 250 °C to 230 °C for 40 min. OTA content (LODs < 0.1 μg/kg) showed a reduction in the bread crust (initially 17.0 μg/kg) to 88% and no reduction in the crumb (110%). For PHOA (LODs < 3.6 μg/kg), a decrease to approximately 21% occurred in the bread crust (initially 12.5 μg/kg), whilst for crumb, a less intense decrease to 91% was found. Pea pasta prepared with two toxin levels was extruded at room temperature, dried and cooked for 8 min in boiling water. In pea pasta, OTA was reduced from 29.8 to 13.9 μg/kg by 22% each after cooking, whilst 15% and 10% of the initial toxin amounts were found in the cooking water, respectively. For PHOA, 60% and 78% of initially 14.3 μg/kg and 7.21 μg/kg remained in the cooked pasta. As only the decrease of the initial content was measured and no specific degradation products could be detected, further research is needed to characterise potential transformation products. Heat treatment reduces the initial PHOA content stronger than the OTA content during pasta cooking and bread making. However, significant amounts of both toxins would remain in the final products.

曲霉属和青霉属真菌可感染豌豆 ( Pisum sativum )，导致肾毒性和致癌性赭曲霉毒素 A (OTA) 污染。在不利条件下，一种主要在羽扇豆上发现的真菌， Diapotheotica ，也可能在豌豆上生长并产生肝毒性拟茎点菌素 A (PHOA)。为了研究加工对 OTA 和 PHOA 含量的影响，两种模型产品——添加豌豆粉的小麦/黑麦混合面包和豌豆面食——采用人工污染的豌豆粉进行小规模生产。在生产过程中监测OTA和PHOA含量的下降，作为毒素转化的指标。豌豆面包面团在32℃下醒发30-40分钟，并在250℃至230℃下烘烤40分钟。 OTA 含量（LOD < 0.1 μg/kg）显示面包皮（最初为 17.0 μg/kg）减少至 88%，而面包屑没有减少（110%）。对于PHOA（LOD < 3.6 μg/kg），面包皮中的PHOA（最初为12.5 μg/kg）下降至约21%，而对于面包屑，下降幅度较小，为91%。将用两种毒素水平制备的豌豆面食在室温下挤压、干燥并在沸水中煮8分钟。在豌豆面食中，烹饪后 OTA 含量从 29.8 微克/千克减少到 13.9 微克/千克，各降低了 22%，而烹饪水中的毒素含量分别为初始毒素量的 15% 和 10%。对于PHOA，最初14.3μg/kg和7.21μg/kg的60%和78%保留在煮熟的意大利面中。由于仅测量了初始含量的减少，并且无法检测到特定的降解产物，因此需要进一步研究来表征潜在的转化产物。 在面食烹饪和面包制作过程中，热处理降低初始 PHOA 含量的效果强于 OTA 含量。然而，大量的这两种毒素将残留在最终产品中。