Optimization of Ammonia Fumigation for Degradation of Aflatoxin B1 in Maize

doi:10.7506/spkx1002-6300-201008008

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 33-37.doi: 10.7506/spkx1002-6300-201008008

Previous Articles Next Articles

Optimization of Ammonia Fumigation for Degradation of Aflatoxin B1 in Maize

CHEN Zhi-juan，LIU Yang*，XING Fu-guo，LIANG Jun-ping，LIU Chang

Key Laboratory of Agricultural Products Processing and Quality Control, Ministry of Agriculture, Institute of Agro-Food Science and
Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)

Received:2009-06-30 Revised:2009-11-01 Online:2010-04-15 Published:2010-12-29
Contact: LIU Yang E-mail:liuyangg@hotmail.com

Abstract

Abstract:

One-factor-at-a-time method and quadratic orthogonal rotational combination design combined with response surface analysis were used to optimize temperature, ammonia concentration, fumigation time and moisture content in maize affecting degradation efficiency of ammonia fumigation towards aflatoxin B1 (AFB1) in maize. Results showed that the optimal values of the above parameters were determined as follows: temperature 37 ℃, moisture content in maize 20%, ammonia concentration 7.05% and fumigation time 96 h. Under such conditions, the predicted value of degradation ratio of AFB1 in maize was up to 90.4% and its experimental value was 92%.

Key words: maize, AFB1, ammonia method, quadratic orthogonal rotational combination design

CLC Number:

TS210.1

CHEN Zhi-juan，LIU Yang*，XING Fu-guo，LIANG Jun-ping，LIU Chang. Optimization of Ammonia Fumigation for Degradation of Aflatoxin B1 in Maize[J]. FOOD SCIENCE, 2010, 31(8): 33-37.

[1]	MA Lei, SUN Xiaohong, JIANG Jing, LIANG Jianfen. Progress in Research on the Effects of Processing Methods on Processing Characteristics, Nutritional Characteristics and Eating Quality of Maize Flour [J]. FOOD SCIENCE, 2021, 42(17): 291-298.
[2]	CHEN Jinghao, TU Jinjin, SU Han, CHEN Yingtong, ZENG Shaoxiao, ZHENG Baodong, LU Xu. Effect of Maize Additives on Storage Stability of Coconut Milk Emulsion [J]. FOOD SCIENCE, 2020, 41(5): 214-222.
[3]	WANG Bolun, GU Fengying, ZHANG Fan, LIU Hao, YANG Tingting, SHAO Zhixiao, WANG Feng. Optimization of Extraction Process for 5-Methyltetrahydrofolate from Maize and Determination of Its Content by HPLC [J]. FOOD SCIENCE, 2020, 41(18): 196-202.
[4]	WANG Lidong, HOU Yue, LIU Shilin, LANG Shuangjing, XIAO Zhigang. Effect of Jet Milling on Microstructure and Aging Characteristics of Maize Starch [J]. FOOD SCIENCE, 2020, 41(1): 86-93.
[5]	GU Chunmei, YIN Jiayu, JIANG Lei. Influence of Enzymatic Extraction on the Composition and Molecular Mass Distribution of Arabinoxylans in Maize Bran [J]. FOOD SCIENCE, 2019, 40(6): 28-34.
[6]	SHEN Fei, HUANG Yi, ZHOU Yuechun, LIU Qin, PEI Fei, LI Peng, FANG Yong, LIU Xingquan. On-Line Detection of Mildew Degree of Maize Based on Spectral and Image Information Fusion [J]. FOOD SCIENCE, 2019, 40(16): 274-280.
[7]	YU Huichun, LOU Nan, YIN Yong, LIU Yunhong. Predictive Model for Detection of Maize Toxins with Sample Set Partitioning Based on Joint x-y Distance (SPXY) Algorithm and Successive Projections Algorithm (SPA) Based on Hyperspectral Imaging Technology [J]. FOOD SCIENCE, 2018, 39(16): 328-335.
[8]	CAO Yong, XU Xiuying, ZHAO Chengbin, ZHANG Hao, YAN Meiru, LIU Jingsheng. Effect of Water Distribution Status on Thermal Characteristics of Starch from Newly Harvested Maize [J]. FOOD SCIENCE, 2018, 39(12): 79-84.
[9]	ZHANG Jialing, PAN Guang, ZHANG Guiming, CHENG Yinghui, XIANG Caiyu, CHEN Zhinan, XIE Zhongwen, LING Xingyuan. Quantitative Detection of Transgenic Maize Event VCO-01981-5 with Droplet Digital PCR [J]. FOOD SCIENCE, 2017, 38(12): 246-252.
[10]	XU Jianya, ZHANG Dini, LIU Yan, ZHAO Juan, SHAN Jinjun, WANG Changyong. Effects of Parental Exposure to Genetically Modified Bt Maize on Immune Cell Phenotypes and Cytokines in Parental Rats and Weaning Offspring [J]. FOOD SCIENCE, 2017, 38(1): 197-202.
[11]	LUO Denglin, LI Yun, WU Yanhui, XU Baocheng, LI Xuan, LIU Jianxue, ZHANG Xiaoyu. Effect of Short-Chain Inulin on Thermodynamic Properties of Maize Distarch Phosphate [J]. FOOD SCIENCE, 2016, 37(7): 6-10.
[12]	SHAO Shuai, DAI Jun, DU Xin, WANG Changgao, LIN Jianguo, CAI Jun. Optimization of Fermentation Condition for an AFB1-Degrading Strain and Preliminary Exploration of Degradation Mechanism [J]. FOOD SCIENCE, 2016, 37(5): 138-143.
[13]	WANG Ruixin, FENG Yajing, LI Shuguo. An Electrochemical Immunosensor for Rapid Determination of Aflatoxin B1 in Foods Based on Graphene and Ionic Liquid [J]. FOOD SCIENCE, 2016, 37(20): 120-125.
[14]	SHEN Fei, WU Qifang, TANG Pei’an, SHAO Xiaolong, JIANG Dafeng. Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy (ATR-FTIR) for Rapid Detection of Aflatoxin B1 in Brown Rice [J]. FOOD SCIENCE, 2016, 37(12): 187-191.
[15]	LI Rui, XIE Gang*, WANG Songxue. Simultaneous Analysis of 8 Mycotoxins in Grains by High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2015, 36(6): 206-210.

Optimization of Ammonia Fumigation for Degradation of Aflatoxin B1 in Maize

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments