Study On Ozone Treatment Of Mycotoxins And Quality Of Grain And Oil Products

Aflatoxin B₁?AFB₁?and vomitoxin?DON?are the most common and highly toxic mycotoxins in crops.Peanuts and corn are important crop source for food in China and even the world.If they are not handled properly during growth,harvesting,storage,and processing,they are very vulnerable to AFB₁,DON and other mycotoxins,endangering the life and health of humans and animals.Therefore,the degradation of these mycotoxins has been a hot and difficult issue in recent years.Although existing physical,biological and chemical degradation methods for AFB₁ and DON can lower down toxins to a certain degree,they generally have defects such as low degradation rate,high cost,easy residue,and easy contamination.Therefore,there is an urgent need for safe,cost-effective and efficient degradation methods.Ozone is known as a strong green oxidant in the 21st century due to its strong oxidizing properties and easy decomposition.In recent years,there have been studies using ozone for the degradation of mycotoxins.In this study,ozone was used for degradation of AFB₁ in peanut oil and corn protein powder and DON in corn flour.Effects of ozone treatment on the degradation of mycotoxins and on the physicochemical properties of peanut oil,corn protein powder and corn flour were investigated.Moreover,The chemical kinetics of ozone degradation were analyzed.The results are as follows:Ozone degradation of AFB₁in peanut oil.By adjusting ozone delivery rate and treatment time,the changes of AFB₁content before and after ozone treatment were investigated.With the increase of ozone treatment time and delivery rate,the degradation rate of AFB₁ in peanut oil showed an upward trend.When the ozone delivery rate was 1.4L/min and the treatment time was 40 min,the concentration of AFB₁ decreased from 45.04ug/kg to 7.91 ug/kg,showing the highest degradation rate,82.43%.The establishment of a kinetic model for ozone degradation of AFB₁ indicated that ozone treatment of AFB₁in peanut oil at different delivery rates conformed to a first-order kinetic model.The degradation rate decreased in the following order:k_1.2L/min>k_1.0L/min>k_0.8L/min>k_0.6L/min>k_0.4L/min.In the kinetic equation,the parameters such as reaction rate constant,correlation coefficient and half-life were calculated,which suggested the best theoretical conditions for controlling the reaction of ozone degradation toxin.Further,the physical and chemical properties of peanut oil before and after ozone treatment?such as color,acid value,iodine value,peroxide value,etc.?were further characterized,and it was found that the color of peanut oil changed from brown to yellow after ozone treatment,and it was found that the crude ash content changed significantly after degradation,and the percentage of crude ash content in the feed rose from 17.3%to 20.1%.The crude protein content decreased from 71%to 61%.Mainly possible C₆H₁₂O₆ at the 1 position to form a carboxyl group,and the 2 position at the C carboxyl group to form an aldehyde group,so that part of the C₆H₁₂O₆ aldehyde acid was formed,the starch in the feed decreased,and the crude protein content decreased.Ozone degradation of AFB₁ in corn protein flour.By adjusting the flow rate of ozone to change the delivery rate and treatment time of ozone,the changes of AFB₁before and after ozone treatment were investigated.With the increase of delivery rate and treatment time of ozone,the degradation rate first showed an upward trend,and then gradually flattened.When the ozone delivery rate was 1.4 L/min and the treatment time was 40 min,the mass concentration of AFB₁ decreased from 8.621?g/kg to 1.93?g/kg,exhibiting the highest degradation rate,77.61%And preliminarily speculate on the possible degradation product pathways in AFB₁ treated with ozone;In order to further understand the impact of ozone degradation on the quality of raw materials,the crude protein and crude ash content of the feed before and after the ozone treatment was characterized.It was found that the crude ash content changed significantly after degradation,from 17.3%in the feed to 20.1%.The crude protein content is relatively stable.Ozone degradation of vomitoxin?DON?in corn flour.By adjusting ozone delivery rate and treatment time,the changes of DON before and after ozone treatment were investigated.With the increase of ozone delivery rate and treatment time,the degradation rate initially showed an upward trend,and then gradually became flat.When the ozone delivery rate was1.4 L/min,the concentration of DON droped from 1882?g/kg to 832?g/kg after 60 min treatment,and the degradation rate reached the highest,55.79%and preliminarily speculate on the possible degradation product pathways in DON treated with ozone;In order to further understand the impact of ozone degradation on the quality of raw materials,the reducing sugar,total sugar,solubility,and swelling degree in corn flour before and after ozone treatment were characterized Reducing sugar increased from8.34 mg/kg to 48.53 mg/kg,mainly because the strong oxidizing property of ozone caused the long chain of connecting starch in corn flour to be oxidized and decomposed into small molecular fragments to form reducing sugar;total sugar decreased from 786.74 mg/kg To 746.38 mg/kg,mainly because the chemical bond C-C bond,C-O bond,etc.break to form a ketone or aldehyde group.The solubility increased from 2%to 15%,and the swelling degree decreased from 5.13%to4.38%.The long chain of corn flour is broken to a certain extent,which leads to a decrease in the total amount of starch and an increase in reducing sugar;while the expansion degree is related to the starch content,the starch decreases and the expansion degree decreases.