中文摘要：

为降低面粉DON含量,用臭氧及紫外线处理受污染的面粉,研究处理条件对降解效果的影响,对比处理前后面粉的蛋白含量、湿面筋含量和白度值并通过MTT法评价降解产物安全性。研究表明,在臭氧浓度45.00 mg/L,水分含量为16.00%的条件下处理DON污染面粉60 min,初始DON含量为2.35、2.84、4.09和4.95 mg/kg的面粉DON降解率分别为46.59%、40.71%、38.96%和35.40%;在紫外照射强度1200μW/cm^2,水分含量12.00%的条件下处理DON污染面粉60 min,相同初始含量的DON降解率为39.89%、40.32%、36.68%和30.32%。两种处理后面粉蛋白质含量、湿面筋含量和白度等理化指标均无显著变化（p〉0.05）。MTT实验表明：DON对LO2有很强的细胞毒性,给药48h后细胞活性降低62.02%,相同DON浓度的紫外降解产物使细胞活性降低17.50%,臭氧降解产物则使细胞活性仅下降2%（p〉0.05）。本研究使用的方法可在短时间内有效降低面粉中DON含量,对面粉品质无显著影响,两种方法的降解产物对LO2细胞毒性均显著下降（p〈0.01）。

英文摘要：

In order to decrease the deoxynivalenol（DON） content of flour, contaminated flour samples were treated by ozone and ultraviolet（UV） light and the effect of these treatment conditions on DON degradation was studied; the protein content, wet gluten content, and whiteness of flour before and after treatment were compared. Additionally, 3-（4,5-dimethylthiazol-2-yl）-2,5-diphenyltetrazolium bromide（MTT） assay was employed to study the cytotoxicity of DON and the degradation products in LO2 cell line. The results showed that when the DON-contaminated flour was treated with 45 mg/L ozone and 16.00%（m/m） moisture for 60 min at room temperature, the DON degradation rates for the flour samples with initial DON contents of 2.35, 2.84, 4.09, and 4.95 mg/kg reached 46.59%, 40.71%, 38.96%, and 35.40%, respectively. When the DON-contaminated flour was treated with 1200 μW/cm^2 UV and 12.00%（m/m） moisture for 60 min, the DON degradation rates of the above same flour samples reached 39.89%, 40.32%, 36.68%, and 30.32%, respectively. After the two treatments, the protein content, wet gluten content, and whiteness of flour showed no significant difference as compared to those of control group. The results of MTT assay indicated that DON exhibited a strong cytotoxicity on LO2 cells, and the cell viability was reduced by 62.02% after 48 h of DON treatment. The products of UV and ozone degradation with the same initial DON concentration reduced the cell viability by 17.50%（p〈0.05） and only 2%（p〉0.05）, respectively. DON in the flour could be degraded effectively in a short time using the method described in this study, which showed no significant impact on the flour quality. The degradation products of both the methods exhibited a significantly reduced cytotoxicity to LO2 cells.