摘要:

Fumonisin B1, a mycotoxin produced by certainFusariummoulds, consists of two tricarballylic acid groups esterified to a 20‐carbon backbone. Under alkaline conditions, or through metabolism, the aminopentol backbone, also known as hydrolysed Fumonisin B1(HFB1) can be formed and is itself cytotoxic. Although the occurrence of HFB1in corn‐based foods is suspected, because of the ubiquitous nature of FB1in corn, analytical methods for its detection are difficult. In the present report we describe a monoclonal antibody‐based competitive direct enzyme‐linked immunosorbent assay (CD‐ELISA) for the rapid analysis of HFB1in corn. The concentration required to inhibit enzyme conjugate binding by 50% (IC50) was 36 ng/ml. The limit of detection of HFB, by the CD‐ELISA was 2 ng/ml, when HFB1was added in bovine serum albumin—phosphate buffered saline. The antibody also cross‐reacted with the hydrolysis products of FB2, FB3, and FB4, having IC50values of 331, 174, and 1700 ng/ml respectively. The antibody did not react with the intact fumonisins, sphingosine, sphinganine, or tricarballylic acid. Samples of corn spiked with HFB1over the range of 5–1000 ng/g indicated the CD‐ELISA has a limit of detection of 5 ng/g and an IC50of 41 ng/g in this matrix. The CD‐ELISA provides a sensitive and rapid tool for the analysis of corn‐based foods for HFB1.

ISSN:0265-203X    

DOI:10.1080/02652039609374385

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

A survey was carried out from 1983 to 1994 to determine the natural occurrence of aflatoxins and zearalenone in maize samples from Buenos Aires and Santa Fe provinces, Argentina. Among 2271 samples analysed, 1214 (53.5%) were contaminated with mycotoxins. Aflatoxin B1was identified in 445 samples (19.6%), aflatoxin B2was identified in 92 samples (4.1%) and zearalenone was identified in 676 samples (29.8%). Aflatoxin G1was detected in only one sample and none of the samples contained detectable amounts of aflatoxin G2. Aflatoxin contamination was not detected in the 1988, 1993 and 1994 harvests and, in the other years, with the exception of 1989, the contamination levels were low. Zearalenone was found every year.

ISSN:0265-203X    

DOI:10.1080/02652039609374386

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

A survey of aflatoxins in herbs and spices has been carried out and cooking experiments conducted to assess the stability of aflatoxin in spice sauces. Of 157 retail samples which included curry powders, pepper, cayenne pepper, chilli, paprika, ginger, cinnamon and coriander, nearly 95% of samples contained below 10 μg/kg total aflatoxins and only nine samples had higher levels. The highest concentration in a retail sample was 48 μg/kg in a chilli powder. In addition to retail sampling, 14 consignments of whole chilli and chilli powder were sampled at the port of entry. Only two samples, both chilli powder, were above 10 μg/kg; containing 35 and 51 μg/kg total aflatoxins. Cooking experiments showed that aflatoxin levels in spiced sauces are not reduced by domestic cooking with either microwave or conventional gas oven heating.

ISSN:0265-203X    

DOI:10.1080/02652039609374387

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039609374389

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0265-203X    

DOI:10.1080/02652039609374374

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor