Abstract
We investigated the effect of cooking on the content of nivalenol (NIV), a Fusarium mycotoxin, in wheat noodles. Samples of a Japanese soft wheat cultivar “Chikugoizumi” of two different NIV concentrations were milled to obtain two patent flours with different NIV concentrations. The contents of NIV in the flour, raw noodles, cooked noodles and noodle broth were analyzed by liquid chromatographic separation and ultraviolet absorbance detection. There was no significant change in the levels of NIV from flour to raw noodles, but cooking halved the NIV content; the NIV was transferred into the broth. The transfer ratio of NIV to the broth was correlated with the cooking time, and cooking for 20 min was satisfactory to achieve the acceptable transfer ratio to the broth. Practical Applications Nivalenol is retained in finished noodles. Our results will contribute to the establishment of a regulatory limit for NIV in Japan.
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