Extraction of fumonisins B1 and B2 from white rice flour and their stability in white rice flour, cornstarch, cornmeal, and glucose.
To extract fumonisin B1 (FB1) and fumonisin B2 (FB2) from Thai white rice flour, different solvent mixtures, temperatures, pH values, and addition of enzymes or ethylenediaminetetraacetic acid disodium salt (Na2EDTA) were examined. Three extractions with 0.1 M Na2EDTA achieved the highest recoveries. Initial recoveries of fumonisins added to white rice flour, cornstarch, cornmeal, and glucose varied with commodity. Fumonisins disappeared in Thai white rice flour after 12 h, but 55% remained in another white rice flour. With cornstarch 20-30% fumonisins remained after 24 h; only 43% of 14C-labeled FB1 materials extracted from cornstarch was eluted with methanol from an immunoaffinity column. Fumonisins were stable in cornmeal for 24 h but only approximately 50% remained after 30 days. With glucose, 25% of FB1 and FB2 remained 24 h after addition; N-(1-deoxy-D-fructos-1-yl)FB(1) andN-(carboxymethyl)FB(1) were detected in lower amounts than residual FB(1) after 3 months.
Kim
Eun-Kyung
EK
Food Research Division, Health Products and Food Branch, Health Canada, Address Locator 2203D, Ottawa, Ontario K1A 0L2, Canada.
Scott
Peter M
PM
Lau
Ben P-Y
BP
Lewis
David A
DA
D002264:Carboxylic Acids / Q000302:isolation & purification*; D002853:Chromatography, Liquid; D004355:Drug Stability; D004492:Edetic Acid; D005433:Flour / Q000032:analysis; D037341:Fumonisins; D005947:Glucose / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D012275:Oryza / Q000737:chemistry*; D021241:Spectrometry, Mass, Electrospray Ionization; D013213:Starch / Q000737:chemistry*; D013997:Time Factors; D003313:Zea mays / Q000737:chemistry*
D002264:Carboxylic Acids; D037341:Fumonisins; C056934:fumonisin B2; C056933:fumonisin B1; D013213:Starch; D004492:Edetic Acid; D005947:Glucose