RETENTION OF ERGOT ALKALOIDS IN WHEAT DURING PROCESSING

The retention of six alkaloids in hard red spring wheat infected by er got (Claviceps purpurea) was determined in mill streams and in process ed Oriental noodles, pasta, and pan bread. Individual and total alkalo ids (ergonovine, ergosine, ergotamine, ergocornine, alpha-ergokryptine , and ergocristine) were determined by a modification of a previously reported reversed-phase high-performance liquid chromatography procedu re. Generally, ergocristine was the predominant alkaloid present, foll owed by ergotamine. Ergot is more plastic than hard wheat endosperm, h ence 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 alk aloids were quite stable during end-use processing. Processing of flou r into pasta and Oriental noodles had little effect on levels of ergot alkaloids, and a substantial proportion of alkaloids were still prese nt after cooking. However, cooked noodles with alkaline kansui contain ed less alkaloids than either cooked noodles with salt or cooked pasta . Processing flour into pan bread had a minimal effect on alkaloid lev els. More alkaloids were present in the crumb than in the outer crust of bread.