通过人工模拟多种不同贮藏环境，探究大麦中脱氧雪腐镰刀菌烯醇（DON）含量变化趋势及多种加工工艺去除效果，并建立相关预测模型。在不同温度（5、15、25、35 ℃）、相对环境湿度（55%、65%、75%、85% RH）条件下贮藏大麦180、270、360 d后，运用蒸制、煮制、发酵工艺加工后，采用酶联免疫法检测其含量变化趋势，以遗传算法优化径向基核函数参数构建支持向量机（SVM）污染预测模型。结果表明，在整个贮藏过程中DON含量呈上升趋势，75% RH是DON产生的最适环境。在加工脱毒方面发现三种工艺对DON的去除效果均有所不同，且在加工过程中添加碳酸钠能够有效促进降解，但当添加到一定程度时，去除效果降低。其中煮制工艺去除效果最好，去除率达到了50.81%~70.99%；蒸制工艺去除率较低仅为9.99%~24.37%；而在啤酒酿造全过程中（发芽、糖化、发酵），呈现先降低后升高的趋势，去除率为-13.15%~41.67%。该研究对大麦的安全贮藏条件优化及加工过程中有效降低DON含量提供了技术指导。
The changing trend of deoxynivalenol (DON) content in barley and its removal by various processing technologies were examined through simulating different storage environments and establishing relevant prediction models. Barley samples were stored at different temperatures (5, 15, 25, 35 ℃) and relative environmental humidities (55%, 65%, 75%, 85% RH) for 180, 270, and 360 d, respectively, before being processed via steaming, boiling, and fermentation. Then, the changing trend of the DON content was determined by the enzyme-linked immunosorbent assay, and the radial basis kernel function parameters were optimized by genetic algorithm to construct a support vector machine (SVM) pollution prediction model. The results showed that the DON content increased throughout the whole storage process, and 75%RH was the optimum environment for DON generation. In terms of processing for detoxification, it was found that the removal of DON differed among the three different processes, and the addition of sodium carbonate during processing could effectively promote DON degradation. However, the removal decreased when the added sodium carbonate was up to a certain level. The removal of DON by boiling was the most effective, with the removal rate reaching 50.81%~70.99%. The DON removal rate for the steaming process was lower (only 9.99%~24.37%). In the whole process of beer brewing (germination, saccharification, and fermentation), the DON removal rate first decreased then increased, with the removal rate in the range of 13.15%~41.67%. This study provides technical guidance for optimizing conditions for the safe storage of barley and effective reduction of the DON content during processing.