Effect of processing on fumonisin concentration in corn flakes.
DEGIROLAMO,A., SOLFRIZO, M. and VISCONTI, A.
Journal of Food Protection 64: 701 – 705.
2001
บทคัดย่อ
The stability of FB1 and B2 during processing of corn flakes was investigated using three different methods for analysis of the naturally contaminated raw material (corn flour), intermediate product (extruded corn flakes) and final product (roasted corn flakes). Only one method, using immunoaffinity column cleanup, provided reliable results in the determination of fumonisms in corn flake samples at the intermediate and final steps of processing. About 60 – 70 % of the initial amount of fumonisins were lost during the entire cycle of corn flake processing, with less than 30% losses occurring during the intermediate extrusion step (70 – 170oC for 2 to 5 min). The effect of different additives commonly present in commercial products (sodium chloride, sucrose and ferrous suophate heptahydrate) on the reliability of fumonism analysis was also investigated. The presence of sodium chloride strongly reduced fumonisin recovery when strong anion – exchange columns were used for the cleanup step, whereas the other additives appeared to have little or no effect on the accuracy of fumonisin analysis.