Effects of Increasing Concentrations of Sodium Sulfite on Deoxynivalenol and Deoxynivalenol Sulfonate Concentrations of Maize Kernels and Maize Meal Preserved at Various Moisture Content

Toxins

Marleen Paulick¹  Inga Rempe¹  Susanne Kersten¹  Dian Schatzmayr³  Heidi Elisabeth Schwartz-Zimmermann²  Sven Dänicke¹ 

[1] Institute of Animal Nutrition, Friedrich-Loeffler-Institute (FLI), Federal Research Institute for Animal Health, Bundesallee 50, 38116 Braunschweig, Germany; E-Mails:;Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department for Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 20, 3430 Tulln, Austria; E-Mail:;Biomin Holding GmbH, Biomin Research Center, Technopark 1, 3430 Tulln, Austria; E-Mail:

关键词: decontamination;    deoxynivalenol;    deoxynivalenol sulfonates;    sodium sulfite;    wet preservation;    maize;   

DOI  :  10.3390/toxins7030791

来源: mdpi

【 摘 要 】

Under moderate climatic conditions, deoxynivalenol (DON) contamination occurs frequently on cereals. Detoxification measures are required to avoid adverse effects on farm animals. In the present study, a wet preservation method with sodium sulfite (Na₂SO₃) and propionic acid was tested to titrate the optimum Na₂SO₃-dose for maximum DON reduction of contaminated maize kernels and meal and to examine the interaction between dose and moisture content in dependence on the preservation duration. The DON concentration decreased with increasing amounts of supplemented Na₂SO₃ and with increasing duration of the preservation period in a bi-exponential fashion. Additionally, the feed structure and moisture content had a significant influence on the decontaminating effect. Variants with 30% moisture content favored higher DON reduction rates compared to 14% moisture, but especially at low moisture contents, DON reduction was more pronounced in maize kernels than in maize meal. In addition to the decrease of DON, a concomitant formation of three different DON sulfonates was observed which differed in their formation pattern over the time course of preservation. The overall results and statistical analysis clarified that Na₂SO₃ addition of 10 g/kg maize at 30% moisture for eight days was necessary to obtain a complete DON reduction.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.