title: Effect of temperature and solvent composition on extraction of fumonisins B1 and B2 from corn products.
abstract: Fumonisins B1 and B2 were extracted from naturally contaminated corn products by using different extraction solvent compositions (methanol-water, acetonitrile-methanol-water, ethanol-water, and 100% water) and a range of temperatures from ambient to 150 degrees C. Ground samples of several corn products and 1 rice sample were mixed with an adsorbent material (Hydromatrix), and the fumonisins were extracted in 2 sequential 5 min static extractions at various temperatures. The combined extracts were cleaned up and analyzed by reversed-phase liquid chromatography with fluorescence detection after o-phthaldialdehyde-mercaptoethanol derivatization. The results showed a clear influence of temperature and solvent composition on recovery of fumonisins from some matrixes. With acetonitrile-methanol-water (1 + 1 + 2) the quantity of fumonisins extracted from naturally contaminated taco shells almost tripled in going from 23 degrees to 80 degrees C, and increased by another 30% when ethanol-water (3 + 7) was used as extraction solvent at 80 degrees C. Similar results were obtained with nacho chips. These effects were less pronounced with cornmeal, and small differences due to temperature and solvent composition were observed for corn flakes and rice. The ethanol-water extraction solvent combinations were specifically evaluated in an effort to use the cheapest, least toxic, and most environmentally friendly solvents for organic residue analysis. At 80 degrees C, ethanol-water combinations performed equally or better than methanol-water (8 + 2) or acetonitrile-methanol-water (1 + 1 + 2), combinations which are commonly used for fumonisin extractions. Even 100% water was successful for extracting fumonisins from the products, except for rice. However, increased amounts of water created technical problems and required an increased amount of Hydromatrix in the samples prior to extraction.
authors.affiliation: Health Canada, Food Research Division, Banting Research Centre, Ottawa, ON.
authors.forename: J F
authors.initials: JF
authors.lastname: Lawrence
authors.forename: B
authors.initials: B
authors.lastname: Niedzwiadek
authors.forename: P M
authors.initials: PM
authors.lastname: Scott
mesh_terms: D002264:Carboxylic Acids / Q000032:analysis*; D002853:Chromatography, Liquid; D037341:Fumonisins; D012275:Oryza / Q000737:chemistry; D012997:Solvents; D013050:Spectrometry, Fluorescence; D013696:Temperature; D003313:Zea mays / Q000737:chemistry*
chemical_list: D002264:Carboxylic Acids; D037341:Fumonisins; D012997:Solvents; C056934:fumonisin B2; C056933:fumonisin B1