2016 Volume 23 Issue 2 Pages 107-112
The precipitation during wheat anthesis can result in Fusarium head blight (FHB) in the ear of wheat and causes not only yield loss of grains but also mycotoxin accumulation in grains. Zearalenone is one of the major Fusarium toxins and known as an estrogenic mycotoxin. To assess the retention of zearalenone in processed foods of wheat, a patent flour sample prepared from Fusarium-damaged Japanese soft wheat was subjected to noodle cooking, and the contents of zearalenone before and after cooking were analyzed. The contents of zearalenone in raw noodle, boiled noodle, and broth were determined using an in-house validated analytical method with multifunctional cartridge clean-up and HPLC-fluorescence detection. In this sample, the substantial retention of zearalenone in the boiled noodle was 83%. More than two-times as much distribution of zearalenone as that in broth was observed in boiled noodle. As a result, it was shown that boiling was not effective to remove zearalenone from raw noodle.
