文献类型： 外文期刊

第一作者： Li Li, Xu

作者： Li Li, Xu;Xiu, Wang Xiu;Zhen, Zong Ai;Ling, Du Fang;Cheng, Xu Tong;Qi, Wen Yun

作者机构：

关键词： Mycotoxin level; Tocopherol; Sterol; Maize germ oil; Deodorization process

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 146 卷

页码：

收录情况： SCI

摘要： The contaminations of aflatoxin B1 (AFB1), zearalenone (ZEN) and deoxynivalenol (DON) in maize germ oil could cause serious food security problems. However, variations of mycotoxin levels and nutrient levels in germ oils during deodorization process have not be reported in detail. Here, temperature and time were used to select the optimum detoxifying condition of simultaneous remove mycotoxins and retain nutrients. Meanwhile, the cytotoxicity of degradation product in sample were evaluated by cell models. The treatment at 270 degrees C (100 min) showed the lowest mycotoxin levels (AFB1, ZEN and DON decreased by 51.14 %, 99.01 % and 31.54 %, respectively, with respect to the values found in the control treatment) and high nutrients retention percentage (59.86 % of tocopherols and 63.86 % of sterols). Meanwhile, the deodorized germ oil obtained in the aforementioned treatment showed the lowest cytotoxicity in both Caco2 cell and HepG2 cell models. This optimum detoxifying conditions of mycotoxin levels could provide a scientific basis and useful reference for the edible oil production.

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