3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Results
Table II
harvest 2006:
40 barley samples
harvest 2007:
36 barley samples
Positive samples:
Toxin [%]
Harvest 2005
DOn (major mycotoxin) 100.0
Barley HT-2 toxin 86.0
nIV 28.0
T-2 toxin 17.0
DOn (majority mycotoxin) 100.0
ZOn 13.3
Malt HT-2 toxin 23.3
T-2 toxin 10.0
sum ADOn 10.0
Harvest 2006
DOn (major mycotoxin) 100.0
Barley nIV 33.0
T-2 toxin 65.0
HT-2 toxin 22.5
Harvest 2007
DOn (major mycotoxin) 94.0
nIV 92.0
Barley HT-2 toxin 86.0
T-2 toxin 58.0
Fig. 1. Changes of DON concentrations after malting process
Conclusions
• Influence of pesticide treatment has not been documented.
Highest and lowest incidence of DOn were detected
at “no - chemical treatment” samples.
s686
Fig. 2. Influence of barley variety on trichothecene levels
Fig. 3. Influence of chemical treatment on production of fusarium
toxins in barley samples
•
•
The differences among localities were significant, that
could be caused by different weather conditions and different
spectrums of trichothecenes indicated a contamination
of barley by various fusarium fungi.
Influence of barley variety was significant. Highest incidences
of mycotoxins were detected at Amulet and Merlin
varieties.
This study was carried out within the project RC No.
1M0570 and the project MSM 6046137305 granted by the
Ministry of Education, Youth and Sports of the Czech Republic.
REFEREnCES
1. Obst A., Lepschy J., Beck R., Bauer G., Bechtel A.:
Mycotoxin Res., 16A, 16 (2000).
2. Šíp V., Chrpová J., Leišová L., Sýkorová S., Kučera
L., Ovesná J.: Czech Genet. J. Genet. Plant Breeding
(2007).