Electrospray mass spectrometry for fumonisin detection and method validation.
Fumonisins are a structurally related group of mycotoxins, characterized by a 19-20 carbon aminopolyhydroxy-alkyl chain which is diesterified with propane-1,2,3-tricarboxylic acid (tricarballylic acid). These mycotoxins are commonly found in corn and corn-based food products and have been linked to a variety of animal toxicities. The widespread prevalence of fumonisins and the toxicity associated with ingestion has resulted in a number of analytical methods for determining the amount of fumonisins present in foods. Among the most common of these methods are liquid chromatographic (LC) separation with fluorescence detection, enzyme-linked immunosorbent assay (ELISA) and LC/mass spectrometry. LC and ELISA give quantitative results while LC/MS provide quantitative analysis as well as confirmation of identity of the fumonisins.
Musser
Steven M
SM
Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, Washington, DC 20204, USA.
Eppley
Robert M
RM
Trucksess
Mary W
MW
D002851:Chromatography, High Pressure Liquid; D004797:Enzyme-Linked Immunosorbent Assay; D005670:Fusarium / Q000737:chemistry; D009183:Mycotoxins / Q000032:analysis*; D012015:Reference Standards; D015203:Reproducibility of Results; D021241:Spectrometry, Mass, Electrospray Ionization; D014233:Tricarboxylic Acids / Q000032:analysis; D003313:Zea mays / Q000737:chemistry
D009183:Mycotoxins; D014233:Tricarboxylic Acids