Abstract

A comparison study of different extraction and clean-up procedures for the liquid chromatographic analysis offumonisins B1 (FB1) and B2 (FB2) in corn masa flour was performed. The procedures included extraction (heat orroom temperature) with acidic conditions or EDTA-containing solvents, and clean-up by immunoaffinity or C18solid-phase extraction columns. Thereafter an analytical method was optimised using extraction with an acidicmixture of methanol-acetonitrile-citrate/phosphate buffer, clean-up through the immunoaffinity column anddetermination of fumonisins by liquid chromatography with automated pre-column derivatisation witho-phthaldialdehyde reagent. Recovery experiments performed on yellow, white and blue masa flours at spikinglevels of 400, 800 and 1200 mgkg1 FB1 and of 100, 200 and 300 mgkg1 FB2 gave overall mean recoveries of 99%(6%) for FB1 and 88% (6%) for FB2. Good recoveries (higher than 90% for both FB1 and FB2) were alsoobtained with corn tortilla chips. The limits of quantification of the method (signal-to-noise ratio of 10) were25 mgkg1 for FB1 and 17 mgkg1 for FB2. The method was tested on different commercial corn masa flours aswell as on white and yellow corn tortilla chips, showing fumonisin contamination levels (FB1þFB2) up to1800 mgkg1 (FB1þFB2) in masa flour and 960 mgkg1 in tortilla chips. Over 30% of masa flours originatingfrom Mexico exceeded the European Union maximum permitted level.

Autore Pugliese

• De Girolamo Annalisa , Pascale Michelangelo

Tutti gli autori

• De Girolamo A.; Pascale M.R.; Visconti A.

Titolo volume/Rivista

Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment

Anno di pubblicazione

2011

ISSN

1944-0049

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

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Numero di citazioni Scopus

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Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

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