期刊
WORLD MYCOTOXIN JOURNAL
卷 1, 期 3, 页码 237-246出版社
WAGENINGEN ACADEMIC PUBLISHERS
DOI: 10.3920/WMJ2008.x040
关键词
free fumonisins; bound fumonisins; masked mycotoxins; ELISA; mass spectrometry
资金
- Emilia-Romagna Region (Italy)
An LC-ESI-MS/MS method for the simultaneous detection of the main fumonisins and their hydrolysed derivatives is described, allowing for a simplified sample preparation without previous clean up. The method has a very low quantification limit (10 mu g/kg for FB1, 12 mu g/kg for FB2 and FB3, 70 mu g/kg for HFB1, HFB2 and HFB3 in maize flour) and a very good recovery for all the analytes. The method has been applied to check several maize-based foods for the presence of free and bound forms of fumonisins, the latter being determined after alkaline hydrolysis as hydrolysed derivatives. Bound fumonisins were found to be present not only in thermally treated maize-based products but also in mild processed or even raw products (pasta, bread, cakes, crisps, flour) and they were always present in almost similar or even higher amounts than the free forms. Osborne fractions of maize proteins showed that fumonisins were particularly bound to prolamins and glutelins. Model systems and extracts of these protein fractions gave positive response to ELISA tests, thus confirming the cross reactivity of these masked forms.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据