Cereal Chem 72:291-298  |  VIEW ARTICLE

Retention of Ergot Alkaloids in Wheat During Processing.

J. E. Fajardo, J. E. Dexter, M. M. Roscoe, and T. W. Nowicki. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

The retention of six alkaloids in hard red spring wheat infected by ergot (Claviceps purpurea) was determined in mill streams and in processed Oriental noodles, pasta, and pan bread. Individual and total alkaloids (ergonovine, ergosine, ergotamine, ergocornine, alpha-ergokryptine, and ergocristine) were determined by a modification of a previously reported reversed-phase high- performance liquid chromatography procedure. Generally, ergocristine was the predominant alkaloid present, followed by ergotamine. Ergot is more plastic than hard wheat endosperm, hence it flattened during smooth-roll reduction grinding. After milling, ergot alkaloids were concentrated in the late reduction streams and in the shorts derived from the reduction system. Low concentrations of ergot alkaloids were retained in high quality patent flour. Ergot alkaloids were quite stable during end-use processing. Processing of flour into pasta and Oriental noodles had little effect on levels of ergot alkaloids, and a substantial proportion of alkaloids were still present after cooking. However, cooked noodles with alkaline kansui contained less alkaloids than either cooked noodles with salt or cooked pasta. Processing flour into pan bread had a minimal effect on alkaloid levels. More alkaloids were present in the crumb than in the outer crust of bread.