Fate of fumonisin B(1) in corn kernel steeping water containing SO(2).
Six 100 ppm fumonisin B(1) (FB(1)) solutions were prepared by dissolving pure standard in six different solvents containing SO(2). Two of the solvents contained 0.2 or 0.4% SO(2) in distilled water. The other four solvents were obtained by steeping corn kernels at 60 degrees C in a 0.2% SO(2) aqueous solution for 6, 12, 24, or 48 h. After the addition of FB(1), all solutions were maintained at 60 degrees C for 7 days. Fumonisin B(1) content in each solution was determined in triplicate by HPLC. Steeping corn kernels in 0.2% solution at 60 degrees C for 6 h seems to be the most effective treatment to decrease the amount of FB(1).
Pujol
R
R
Chemistry Department, Universitat de Lleida, Department of Food Technology, Universitat de Lleida, Spain.
Torres
M
M
Sanchis
V
V
Canela
R
R
D002264:Carboxylic Acids / Q000737:chemistry*; D037341:Fumonisins; D009183:Mycotoxins / Q000737:chemistry*; D013458:Sulfur Dioxide / Q000032:analysis*; D014867:Water / Q000737:chemistry; D003313:Zea mays
D002264:Carboxylic Acids; D037341:Fumonisins; D009183:Mycotoxins; D014867:Water; D013458:Sulfur Dioxide; C056933:fumonisin B1