Effect Of Different Ozone Treatments On Wheat Contaminated By DON

This topic uses two states of ozone:ozone gas and ozone water.By using the strong oxidizing property of ozone,the treatment of DON-contaminated wheat is conducted,focusing on the study of different treatment methods of two states of ozone on DON in wheat.Physicochemical properties of wheat flour dough made by ozone treatment in different ways were studied,and the possible degradation pathways of vomitoxins and the structure of the degradation products were inferred.The following conclusions are obtained through the research:By measuring the levels of DON in wheat before and after treatment with different concentrations of ozone gas,it was found that ozone gas can degrade DON in wheat to a certain extent.The higher the ozone concentration and the longer the treatment time,the better the effect of DON degradation.Oxygen treatment of wheat with different sample forms had different effects on the degradation of DON.Whole wheat comminuted samples had a greater contact area with ozone gas,and the reaction was more complete.The effect of DON degradation is better than that of the wheat seeds.After treatment of wheat crushed samples with 60 mg/L of ozone for 120min,DON degraded by 26.4%,while under the same conditions the DON degradation rate was 17.1%.The degradation rate of votoxins after conditioning to a moisture content of 16%in wheat kernels and whole wheat comminuted samples was 17.0%and 15.3%higher than that of ozone treated raw water samples under the same conditions,indicating that water content could significantly affect the effect of ozone-degrading vomiting toxins.The kinetic model of ozone degradation of DON has shown that the degradation rate of DON in wheat decreases in the following order:k_60mg/L>k_30mg/L>k_5mg/L,k_powder>k_Seeds.Through the kinetic simulation of DON ozone degradation,it was found that the DON ozone degradation behavior conforms to the first-order kinetic model.Ozone gas was introduced into the water to obtain ozone water.By monitoring the concentration of ozone water,it was found that ozone water reached saturation after 60 minutes of ozone infiltration,and the higher the temperature was,the worse the ozone water stability was.Washing wheat with the obtained ozone water can reduce vomiting toxin in wheat.The higher the concentration of ozone water,the higher the weight ratio of ozone water to wheat,and the longer the immersed time,the better the DON degradation effect.When the concentration of ozone water is 20mg/L and the mass ratio of ozonate to wheat is 2:1,the highest degradation rate of vomitoxins can reach 22.42%.At the same time,the degradation rate of vomitoxin in wheat wheat washed with ozone water and stirring was higher than that of soaking.After 12h of ozone treatment with wheat,the content of DON in wheat can be significantly reduced.The higher the concentration of ozone water is,the better the effect of degrading DON is.With the increase of RW,the content of DON increases.This may be due to the high temperature closed in the moist wheat environment,the more impurities caused by the accelerated decomposition of the ozone,and the continued reproduction of the Fusarium after the decline of the oxidation capacity.The temperature of water used in Runmai will also affect the effect of ozone water on the degradation of DON in wheat.Under the condition of 25?,ozone dehydration wheat has the worst degradation effect of DON,and the best degradation effect is at10?.Ozone gas and ozone water treatment can significantly degrade DON in wheat,and 5 methods for ozone treatment?Ozone gas treatment of wheat grain,post-conditioning ozone gas treatment wheat grain,ozone gas treatment wheat flour,ozone washing wheat,ozone hydrorun wheat?The wheat was treated and powdered to study the changes of physical and chemical quality indicators of wheat flour after different ozone treatments.The results showed that the wheat seed coat had the function of protecting wheat endosperm.Although the wheat pink turned white after direct treatment of wheat flour by ozone gas,the quality indicators of gluten number,gluten index,sedimentation value,fatty acid value,rheology,etc.had obvious deterioration.However,wheat flour after treatment with ozone gas and ozone water treatment had only slight quality changes.The mass of the parent ion and characteristic fragment ions of oxidation products after ozone was degraded by triple quadrupole mass spectrometry was measured.The elemental composition of all products was analyzed.The structure and degradation pathway of four key products were proposed.The chemical formula and mass-to-charge ratio of the four degradation products are C₁₅H₁₈O₇?311.1062?,C₁₅H₂₀O₈?329.1160?,C₁₂H₁₈O₄?227.1705?,C₁₅H₂₀O₉?346.1422?.According to the proposed structure of four products,the C9-C10 double bond on the pyran ring is destroyed,and it is inferred from the structure activity relationship that the toxicity of the product should be weaker than DON.