Research Note: Stability of Zearalenone during Extrusion of Corn Grits

摘要

The effects of extrusion cooking on the stability of zearalenone (ZEN) in spiked (4.4 μg/g) food-grade corn grits were investigated using a twin screw extruder. A ground rice culture material containing a high level of ZEN was used to spike the corn grits. The extrusion variables were screw type (mixing and nonmixing), temperature (120, 140, and 160 deg. C), and moisture content (18, 22, and 26/100). Both unextruded and extruded samples were analyzed for ZEN by high-performance liquid chroma- tography. Extrusion cooking of the corn grits resulted in significant reduction of ZEN in grits extruded with either mixing screws or nonmixing screws, but use of mixing screws was somewhat more effective (66 to 83/100) overall than nonmixing screws (65 to 77/100). Geater reduction of ZEN was observed at either 120 or 140 deg. C than at 160 deg. C. The moisture content of corn grits was not a significant factor affecting reduction of ZEN during extrusion with either mixing or nonmixing screws.