Zearalenone reduction method

• Main Authors: ZHANG CHENG, ZHANG TONGWEI, QU PENGFENG, FANG YEXIN, LIU AIDONG, XU WEIDONG, LI HUZHONG, ZHANG MINGYUAN, LIANG CHUNLAI, WANG QIHE, FANG HAIQIN
• Format: Patent
• Language: Chinese; English
• Published: 22.09.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to the field of food science, in particular to a zearalenone reduction method. According to the zearalenone reduction method, zearalenone is reduced by utilizing low-temperatureplasma. Compared with a traditional toxicity reducing technology, the zearalenone reduction method has the advantages of good effect, no need of high temperature, reservation of food nutrition and flavor, no residue and the like. 本发明涉及食品科学领域，具体而言，涉及一种玉米赤霉烯酮的消减方法。该方法利用低温等离子体对玉米赤霉烯酮进行消减。与传统减毒技术相比，本发明具有效果好、无需高温、保留食物营养与风味、无残留等诸多优势。