The wheat infected fusarium head blight with deoxynivalenol (DON) content exceeding the limits of Chinese national standard, was used as raw material. The DON content in wheat kernels, grinding components, flour products was detected by immunoaffinity column and high performance liquid chromatography. The change of DON content was compared and analyzed. The result showed that the DON content declined significantly in the edible parts after removing the chalky kernels. DON content decreased much more in boiled noodles than in steamed bread. For bakery, the decrease of DON content in cookie was much higher than that in bread．