Abstract: 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.