Abstract：
:Zearalenone (ZEN) is one of the most widely distributed harmful mycotoxins produced by Fusarium species, especially deposited in corn oil. In this study, we systematically tracked the changes of ZEN in the refining of corn oil, and especially during neutralization process. An alkali neutralization process could remove certain amounts of ZEN that was much more than that of others refining steps. In a mimicking condition, ZEN contents decreased continuously and significantly with increasing neutralization temperature. However, when returned to neutral, recoverable ZEN decreased with increasing temperature, which confirmed more degradation of ZEN at high temperature. HPLC-Q/TOF MS and NMR evidence showed that non-reversible hydrolyzate followed decarboxylation was observed in a high-temperature alkali neutralization condition. The results may serve as the scientific basis for the elimination of zearalenone in refined vegetable oils, and provide clues to understanding the oil-safety aspects of elimination of zearalenone.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ma CG,Wang YD,Huang WF,Liu J,Chen XWdoi
10.1016/j.foodchem.2019.125546subject
Has Abstractpub_date
2020-03-01 00:00:00pages
125546eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31670-Xjournal_volume
307pub_type
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