Comparison of different extraction and clean – up procedures for the determination of fumonisins in maize and maize – based food products.
DEGIROLAMO, A., SOLERIZZO, M., VONHOLST, C. and VISCONTI, A.
Food Additives and Contaminants 18: 59-67.
2001
บทคัดย่อ
The analytical method for the determination of FB1 and FB2 in different maize products (maize flour, corn flakes, extruded maize and infant formula) was optimised by investigating a variety of experimental conditions organised in a ruggedness test according to a factorial design. The influence of five factors (extraction solvent, extraction mode, volume of extraction solvent, test sample size and cleanup) on method performances was tested by four laboratories. Two critical factors were identified in analysis of fumonisins in the abolve procedure. In particular, the use of acetonitrile – water (1 + 1) as extraction solvent and immunoaffinity column for cleanup provided better recovery of fumonisins and chromatograhpic resolution as compared with methanol – water ( 3 + 1 ) and strong anion exchange, respectively. Based on this information it was possible to develop a new method horizontally applicable to all the above mentioned maize based food matrices.