Community Research and Development Information Service - CORDIS


In order to optimise the analytical method for the determination of fumonisin B(1) (FB{1}) and fumonisins B(2) (FB{2}) in different maize products, five materials (maize flour, cornflakes, extruded maize, muffins and infant formula) were investigated under a variety of experimental conditions organized in ruggedness test according to a factorial design.

The influence of five factors (extraction solvent, extraction mode, volume of extraction solvent, test sample size and clean-up) on method performances was tested by four laboratories using spiked materials (0.5 ýg/g and 1.5 ýg/g FB(1)+ FB(2) and naturally contaminated materials (ca 1.5 ýg/g with FB1+ FB2) and determination step was performed by high-performance liquid chromatography analysis of the o-phthaldialdehyde derivatised extracts.

The ruggedness test permitted to identify two critical factors in the analysis of fumonisins in the above products, namely "extraction solvent" and "clean-up procedure". In particular, the use of acctonitrile+water (1+1, v+v) as extraction solvent and immuno-affinity column for clean-up provided better fumonisins recovery and chromatographic resolution as compared to methanol+water (3+1, v+v) and strong anion exchange (SAX), respectively. However, phase separation occurring after extraction with acctonitrile+water may have given incorrect results. Based on the information obtained with the present study it was possible to develop a new method horizontally applicable to all above mentioned maize based food matrices.

Additional information

Authors: DE GIROLAMO A, Istituti Tossine eMicotossine da Parassiti Vegetali-CNR, Bari (IT);SOLFRIZZO M, Istituti Tossine eMicotossine da Parassiti Vegetali-CNR, Bari (IT);VISCONTI A, Istituti Tossine eMicotossine da Parassiti Vegetali-CNR, Bari (IT);VON HOLST C, Institute of Health and Consumer Protection, Food Products and Consumer Goods Unit, Ispra (IT)
Bibliographic Reference: ART: 90226. Food additives and conatminants, (2001), Vol. 18 No.1, pp.59-67
Follow us on: RSS Facebook Twitter YouTube Managed by the EU Publications Office Top