ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Stability of the Fusarium mycotoxins nivalenol, detoxynivalenol and zearalenone in ground maize under typical cooking environments.

LAUREN, D.R. and SMITH, W.A.

Food Additives and Contaminants 18:1011-1016.

2001

บทคัดย่อ

The effects of moisture, pH and heat on the stability of NIV, DON and ZEA in naturally   contaminated  ground  maize  were  measured for  different  periods.  Standard  solution  tests  to measure pH, salt  and  temperature effects  on  NIV  and   DON  were  also  performed. The  solution  tests  showed NIV and  DON  to be  relatively  stable  in  buffer  solutions   over  the  pH range  1-10.  Conditions  of  pH  12,  high  salt  concentration,  80^๐C  and  prolonged  exposure  were  needed  to  give  substantial  breakdown.  In  the  ground  maize  substrate,  these  toxins were  further  stabilised  relative  to the  solution tests.  NIV  and  DON were both  reduced  (range  60 – 100%)  by   treatment with  aqueous  bicarbonate  solution  at  10,  20  or  50%  of  the  ground  maize  dry  weight,  and subsequent  heating  at  80  or 110^๐C for 2 and 12  days.  ZEA  content  was  not reduced  even by  12  days  of  heating  at 110^๐C  after treatment  with  a  sodium  bicarbonate  solution.