Removal of Deoxynivalenol from Dried Noodles by Using Different Cooking Methods
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Abstract:
This study investigated the removal of the contaminant deoxynivalenol (DON) from dried noodles by cooking them in alkalinized water. First, the effect of added sodium carbonate on the quality of cooked noodles was determined. Additionally, the effects of using a microwave oven and induction cooker on the removal of DON from cooked noodles were analyzed. The results showed that 0.25% sodium carbonate solution had no significant effect on noodle quality. However, it increased the efficiency of DON removal. Moreover, the efficiency of DON removal by cooking noodles by using a microwave oven was higher than that using an induction cooker, though the difference was not significant. Second, dried noodles with different levels of DON contamination were cooked in 0.25% sodium carbonate solution and a prediction curve for DON removal was obtained: y = 0.4546x - 0.0377, R2 = 0.9605. The results showed that addition of sodium carbonate reduced DON content from 2.30 mg/kg to 1000 mg/kg (the national upper limit for DON in China). This removal efficiency was significantly higher than that without adding sodium carbonate. Furthermore, the degradation products of DON standard in 0.20% sodium carbonate solution were analyzed using a quadrupole time-of-flight mass spectrometry (Q-TOF) system. The possible degradation products of DON were C15H20O6 (isoDON, lactone DON), C15H20O5 (norDON D), and C14H18O5 (norDON A, B, C). The toxicity of the products was significant reduced. Thus, cooking dried noodles in 0.25% sodium carbonate solution showed good DON removal efficiency.
