Preparation, Characterization and Adsorption to Mycotoxin in Vitro of Organic Modified Montmorillonite

  • DIAO Yanan ,
  • ZHU Lianqin ,
  • CHEN Fu ,
  • ZHU Fenghua
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  • 1. College of Veterinary Medicine, Qingdao Agricultural University, Qingdao 266109, China;
    2. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China

Received date: 2020-05-07

  Online published: 2020-11-16

Abstract

The aim of this experiment was to obtain a broad-spectrum and high-efficiency mycotoxin adsorbent through modification of sodium montmorillonite (Na-MMT) using cetyltrimethylammonium bromide (CTAB). Scanning electron microscope (SEM), X-ray diffraction (XRD) instrument and Fourier transform infrared (FTIR) spectrometer were used to analyze the structure of CTAB modified montmorillonite (CTAB-MMT), and the absorption effect of the CTAB-MMT to mycotoxins was evaluated in vitro. The results showed that the optimum conditions for preparing CTAB-MMT were CTAB concentration 2.4%, reaction temperature 60 ℃, reaction time 2 h and pH 11. Compared with calcium montmorillonite (Ca-MMT) and Na-MMT, the CTAB-MMT was granular, with a rough surface and pores. The d001 value was higher and the interlayer spacing was larger in CTAB-MMT than those of Ca-MMT and Na-MMT. The absorption peaks of CTAB-MMT in the FTIR pattern were appeared around 1 462, 2 850 and 2 929 cm-1, respectively. The adsorption rates of aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEN) and fumonision B1 (FB1) by CTAB-MMT were significantly higher than those by Ca-MMT (P<0.01), and the adsorption rates of DON and ZEN by CTAB-MMT were significantly higher than those by Na-MMT (P<0.01). It is concluded that CTAB-MMT has stronger and more extensive adsorption capacity for mycotoxins, which is a potential mycotoxin adsorbent.

Cite this article

DIAO Yanan , ZHU Lianqin , CHEN Fu , ZHU Fenghua . Preparation, Characterization and Adsorption to Mycotoxin in Vitro of Organic Modified Montmorillonite[J]. Chinese Journal of Animal Nutrition, 2020 , 32(11) : 5388 -5396 . DOI: 10.3969/j.issn.1006-267x.2020.11.045

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