Selective extraction of zearalenone from corn steep liquor for raw material of standard substance using polyamide membrane

IF 7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-02-10 DOI:10.1016/j.foodres.2025.115982
Ling Cheng , Xianglong Yang , Xiaomei Chen , Chunling Lv , Du Wang , Qi Zhang , Jin Mao , Peiwu Li
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Abstract

Zearalenone (ZEN) is one of the most prevalent mycotoxins in corn and its products, which can accumulate in corn steep liquor (CSL) with much higher concentration after deep processing. For ensuring the precision of ZEN analysis in food safety, ZEN standard substance is critical. However, the preparation of standard substance usually needs complex chemical synthesis steps and large amounts of organic solvents consumption. Herein, a facile approach to extract ZEN from CSL for raw material of standard substance using polyamide 66 (PA) membrane as an adsorbent was proposed. Considering the coexistence of aflatoxin B1 (AFB1) and ZEN in CSL, the influence of solvent polarity, membrane pore size, and pH on the selective adsorption of ZEN and AFB1 have been investigated. Under the optimal conditions, the highest adsorption efficiencies of ZEN and AFB1 were 96.5 % and 15.9 %, respectively. A good regeneration and reusability of ZEN from PA membrane could be realized by a desorption process using acetonitrile as eluent. Through various characterizations and density functional theory calculations, it can be concluded that the selective adsorption of ZEN on the PA membrane was dominated by special hydrogen bond and hydrophobic interaction, while the adsorption of AFB1 on the PA membrane was only hydrophobic interaction. Furthermore, PA membrane was used in the extraction of ZEN from contaminated CSL, and the extract rate reached 95.6 %. The present work not only provided a reliable way to high-quality utilization of ZEN contaminated CSL, but also casted new insights into the adsorption mechanism of ZEN.

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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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