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Food Additives & Contaminants: Part A Volume 31, 2014 - Issue 1
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Original Articles

Analyses by UPLC Q-TOF MS of products of aflatoxin B1 after ozone treatment

Xiaohu LuoState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Ren WangState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Li WangState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Yongfu LiState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Ruihang ZhengQuzhou Municipal Quality and Technical Supervision and Testing Center, Quzhou, China
,
Xiulan SunState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Yong WangState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
,
Zhengxing ChenState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, ChinaCorrespondence[email protected] [email protected]
&
Guanjun TaoState Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
 show all
Pages 105-110 | Received 22 Apr 2013, Accepted 03 Oct 2013, Published online: 19 Dec 2013

Citations (17)

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Chenggang Song, Jian Yang, Yanduo Wang, Gang Ding, Lanping Guo & Jianchun Qin. (2022) Mechanisms and transformed products of aflatoxin B1 degradation under multiple treatments: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-13.
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O. J. Sujayasree, A. K. Chaitanya, R. Bhoite, R. Pandiselvam, Anjineyulu Kothakota, Mohsen Gavahian & Amin Mousavi Khaneghah. (2022) Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation. Ozone: Science & Engineering 44:1, pages 17-37.
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Articles from other publishers (15)

George Lunn & Eric B. Sansone. 2023. Destruction of Hazardous Chemicals in the Laboratory. Destruction of Hazardous Chemicals in the Laboratory 25 159 .
Jie Bi, Mingming Wen, Xuguang Guo, Huang Dai, Yanping He & Zaixi Shu. (2022) Ozone reduces lifespan and alters gene expression profiles in Rhyzopertha dominica (Fabricius). 3 Biotech 12:12.
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Shuangqing Li, Xiaomin Li, Xuehui Liu, Qinghe Zhang, Jiaqi Fang, Xiuqin Li & Xiong Yin. (2022) Stability Evaluation of Aflatoxin B 1 Solution Certified Reference Material via Ultra-High Performance Liquid Chromatography Coupled with High-Resolution Mass Spectrometry . ACS Omega 7:44, pages 40548-40557.
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Priyanthi Chandravarnan, Dominic Agyei & Azam Ali. (2022) Green and sustainable technologies for the decontamination of fungi and mycotoxins in rice: A review. Trends in Food Science & Technology 124, pages 278-295.
Crossref
Leili Afsah‐Hejri, Parvaneh Hajeb & Reza J. Ehsani. (2020) Application of ozone for degradation of mycotoxins in food: A review. Comprehensive Reviews in Food Science and Food Safety 19:4, pages 1777-1808.
Crossref
Yue Liu, Joseph Hubert Galani Yamdeu, Yun Yun Gong & Caroline Orfila. (2020) A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods. Comprehensive Reviews in Food Science and Food Safety 19:4, pages 1521-1560.
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Hui Xie, Zhimin Li, Zhimin Wang, Guotao Mao, Hongsen Zhang, Fengqin Wang, Hongge Chen, Sen Yang, Yiu Fai Tsang, Su Shiung Lam, Andong Song & Zhanying Zhang. (2020) Instant Catapult Steam Explosion: A rapid technique for detoxification of aflatoxin-contaminated biomass for sustainable utilization as animal feed. Journal of Cleaner Production 255, pages 120010.
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Kai Yang, Ke Li, Lihong Pan, Xiaohu Luo, Jiali Xing, Jing Wang, Li Wang, Ren Wang, Yuheng Zhai & Zhengxing Chen. (2020) Effect of Ozone and Electron Beam Irradiation on Degradation of Zearalenone and Ochratoxin A. Toxins 12:2, pages 138.
Crossref
Jin Mao, Peiwu Li, Jinming Wang, Huiting Wang, Qi Zhang, Liangxiao Zhang, Hui Li, Wen Zhang & Tianyou Peng. (2019) Insights into photocatalytic inactivation mechanism of the hypertoxic site in aflatoxin B1 over clew-like WO3 decorated with CdS nanoparticles. Applied Catalysis B: Environmental 248, pages 477-486.
Crossref
Gábor Endre, Zsófia Hegedüs, Adiyadolgor Turbat, Biljana Škrbić, Csaba Vágvölgyi & András Szekeres. (2019) Separation and Purification of Aflatoxins by Centrifugal Partition Chromatography. Toxins 11:6, pages 309.
Crossref
Dunya D. TaherDalia A. Abdul-Shaheed. (2018) Effect of Ozonated Water on Ochratoxin A levels in Locally Broiler Meat in Baghdad Province. Biomedical and Pharmacology Journal 11:4, pages 1983-1987.
Crossref
Ufuk Kamber, Güven Gülbaz, Pinar Aksu & Abdullah Doğan. (2017) Detoxification of Aflatoxin B 1 in Red Pepper ( Capsicum annuum L .) by Ozone Treatment and Its Effect on Microbiological and Sensory Quality . Journal of Food Processing and Preservation 41:5, pages e13102.
Crossref
Emrah Torlak, Ilgaz Akata, Fatih Erci & Ali Tevfik Uncu. (2016) Use of gaseous ozone to reduce aflatoxin B1 and microorganisms in poultry feed. Journal of Stored Products Research 68, pages 44-49.
Crossref
Shi-Qing Wang, Guo-Qing Huang, Yu-Peng Li, Jun-Xia Xiao, Yan Zhang & Wen-Li Jiang. (2015) Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation. European Food Research and Technology 241:1, pages 103-113.
Crossref
Yolanda Picó. 2015. Advanced Mass Spectrometry for Food Safety and Quality. Advanced Mass Spectrometry for Food Safety and Quality 77 129 .

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