期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 2, 页码 772-776出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf103855x
关键词
Fumonisins B-2 and B-4; wine; grapes; cation exchange; SPE; solid-phase extraction
Concerns that raisins may be contaminated by fumonisins stem from the persistent occurrence of Aspergillus niger spores on raisins and the recent discovery of fumonisin production by A. niger on grapes, which leads to the widespread occurrence of fumonisin B-2 in wine. This study presents an LC-MS/MS survey of fumonisins in retail raisins. In 10 of 21 brands collected in Denmark, Germany, and The Netherlands, fumonisins B-2 and B-4 were detected at levels up to 13 and 1.3 mu g/kg, respectively. Only fumonisin B-2 has been detected in wine, so the presence of fumonisin B-4 in raisins suggests that the fumonisins are produced mainly during the drying process concomitant with the decreasing water activity. Analysis of multiple packages from one manufacturer showed a 3-fold package-to-package variation, suggesting that a few raisins per package are contaminated.
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