We also tested the degradation ratio of mycotoxins contaminated in two food matrices (wheat and maize flour) after incubation with four enzymes (ZH4, ZH9, OH1, and OH8) with relatively higher degradation activities . Despite a certain decrease in activity owing to the influence of the complex matrices, all the enzymes exhibited obvious activity. ZH9 eliminated 67% of ZEA in wheat flour and 24 % in maize flour, while OH8 eliminated 62% of OTA in wheat flour and 33% in maize flour. These results indicate the feasibility of using enzymes to eliminate mycotoxins contaminating foodstuffs. It is worth noting that we only tested the degradation effects of low-dose natural enzymes. With the structural modification of enzymes and engineering methods, such as immobilization, the degradation ratio of mycotoxin contaminants in food matrices will be further improved.