EFFECT OF OZONE WATER ON DON DEGRADATION IN SCABBED WHEAT

Deoxynivalenol (DON) is one of the most widespread mycotoxins all over the world.Grain,feed and foodstuffs are easily contaminated by DON,thus endangering the health of humans and livestock.Ozone is widely used in mycotoxin degradation due to its strong oxidizing ability,broad spectrum bactericidal effect,and being decomposed into oxygen and without residue after being used.Ozone can be transformed into more oxidative·OH free radicals,but ozone water is rarely used in mycotoxin degradation.To investigate the degradation of DON in scabbed wheat under different ozone water treatment conditions with ozone water tempering and soaking in a few minutes,ozone was introduced into water to produce ozone water.The concentration of DON was determined by high performance liquid chromatography (HPLC) method.The results are as follows:the degradation rate of DON increased with the increase of tempering of temperatures and ozone concentrations.When ozone concentration of water was 58.32mg/L and the tempering temperature was 30℃,the degradation rate could reach 19.99%.During ozone water soaking,DON content in scabbed wheat was significantly reduced with the increase of the ozone concentrations of water,solid-liquid ratios,soaking times,and the decrease of pH values,and the degradation rate could reach up to 44.12%.Since ozone water is safe,efficient,environmentally friendly and has great degradation effect on deoxynivalenol,the application of ozone water in the degradation of DON in scabbed wheat should be taken into consideration.