Investigations on the change of fumonisin content of maize. Analysis by means of HPLC methods and ELISA.
MEISTER, U.
European Food Research and Technology 213: 187 – 193.
2001
บทคัดย่อ
The effects of extrusion cooking, gelatinisation and cornflaking on the stability od fumonisins in artficially contaiminated maize grits spiked with FB1 and FB2 at levels of 2 and 0.6 mg/kg. Respectively,was investgated. All the sample showed significant decreases in the fumonisin levels. If analysed according to AOAC-HPLC method, cooking extrusion and gelatinisation fumonnisin levels to approximately 30-55%, cooking the grits for flanking to approximately 20-26%, and roasting the flankes to approximately 6-35% (depending on the selectind technological parameters). With ELISA the fumonism contents were 15-50% and after alkaline hydrolysis 19-380% higher than with AOAC-HPLC method.