title: Fate of fumonisin B(1) in corn kernel steeping water containing SO(2).
abstract: 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).
authors.affiliation: Chemistry Department, Universitat de Lleida, Department of Food Technology, Universitat de Lleida, Spain.
authors.forename: R
authors.initials: R
authors.lastname: Pujol
authors.forename: M
authors.initials: M
authors.lastname: Torres
authors.forename: V
authors.initials: V
authors.lastname: Sanchis
authors.forename: R
authors.initials: R
authors.lastname: Canela
mesh_terms: D002264:Carboxylic Acids / Q000737:chemistry*; D037341:Fumonisins; D009183:Mycotoxins / Q000737:chemistry*; D013458:Sulfur Dioxide / Q000032:analysis*; D014867:Water / Q000737:chemistry; D003313:Zea mays
chemical_list: D002264:Carboxylic Acids; D037341:Fumonisins; D009183:Mycotoxins; D014867:Water; D013458:Sulfur Dioxide; C056933:fumonisin B1