Abstract
In order to elucidate the behavior of fusariatoxins during the storage, processing and cooking of food, the stability of zearalenone in aqueous solution of some food additives was investigated. Zearalenone (100μg) was incubated at various temperatures in 1ml of 0.00024%-0.75% aqueous solutions (pH 5.0) of food additives, including potassium bromate, ammonium persulfate and hydrogen peroxide.
1) Although zearalenone was very stable in neutral or acidic buffer solution, 56% of the mycotoxin was decomposed with in one hour at 100°C in an alkaline buffer solution (pH 12).
2) The half-time of decomposition of zearalenone was about 5min at 80-100°C and about 30min at 60°C in 0.5% ammonium persulfate solution, and about 40min at 80°C in 0.5% hydrogen peroxide solution.
In 0.03% solution of ammonium persulfate and 0.01% solution of hydrogen peroxide solution (these values are defined by the food hygiene laws in Japan) zearalenone was clearly decomposed. Zearalenone was quite stable in the potassium bromate solution.
3) After one day at room temperature, the decomposition levels of zearalenone in 0.5% ammonium persulfate and hydrogen peroxide solution reached 70% and 45%, respectively. Zearalenone was completely decomposed in the aqueous solutions of both additives after seven to ten days at room temperature.
In both 0.03% ammonium persulfate and 0.01% hydrogen peroxide solution, the decomposition of zearalenone reached 55% after nine days at room temperature.
