微波诱导活性炭脱除玉米油中玉米赤霉烯酮研究

摘要

In this study, the zearalenone (ZEA) in corn oil was removed by microwave-induced activated carbon catalysis. The effects of microwave irradiation time, amount of activated carbon, initial concentration of ZEA and microwave power on the degradation of ZEA removal efficiency were investigated. The effects of this technology on the physicochemical quality and nutritional characteristics of corn oil were also explored. The results showed that the degradation rate of ZEA was 90.24％ under the optimal treatments with microwave irradiation for 2 min, activated carbon addition of 3％ and microwave power of 210 W. Additionally, the activated carbon can be reused. Under the above optimal conditions, microwave-induced activated carbon treatment of ZEA had little effect on the quality of corn oil. In summary, microwave-induced activated carbon catalysis is feasible for the degradation of ZEA in edible oils, which can provide a new effective approach for safety control of the edible oil.%采用微波诱导活性炭催化技术对玉米油中的玉米赤霉烯酮(ZEA)进行脱除,主要考察了微波时间、活性炭添加量、ZEA初始含量以及微波功率对ZEA脱除效果的影响,并探究了该技术对食用油理化和营养品质的影响规律.结果表明:在微波处理2 min、活性炭添加量3％(活性炭/油)、微波功率210 W时,玉米油中的ZEA降解效果最佳,降解率高达90.24％,且活性炭可重复使用.在上述最优条件下,微波诱导活性炭处理对玉米油的品质影响较小.综上所述,微波诱导活性炭催化技术是一种简便高效的ZEA脱除方法,可为食用油的安全控制提供新的有效途径.