Fumonisin content in masa and tortillas from Mexico.
Dombrink-Kurtzman, M.A. and Dvorak, T.J.
Journal of Agricultural and Food Chemistry 47: 622.627.
1999
บทคัดย่อ
Nixtamalised maize products from Mexico and the United States were examined to evaluate methods for quantification of the different forms of fumonisins. The chelating reagent EDTA was added to enhance extraction of fumonisins because calcium remained in the samples as a result of processing. It was expected that the majority of the fumonisin detected would be in the hydrolysed form, yet the highest level of hydrolysed FB1 detected was 0.1 mg/kg. The amount of FB1 was significantly higher in Mexican samples (mean 0.79 mg/kg) than in samples purchased in the United States (Mean 0.16 mg/kg).