Detection And Removing Of Fumonisins In Maize And Maize-Based Products

Fumonisins (FBs) are a group of mycotoxins mainly produced in maize and maize-based products by F. moniliforme and F. proliferatum. They can effect humans and animals which associated to esophageal cancer. The export of maize was affected if maize were contaminated. So, it is necessary to detect and remove FBs in maize and maize-based products. In this research, we improve the high-performance liquid chromatographic (HPLC) method with fluorescence detector (FLD) to analyse the amount of FB1 in maize. Then the methods of extrusion and calcium hydroxide soaking were tested inorder to remove FBs in maize and maize-based products.1. Determination of FB1 in maize by precolumn derivation and HPLC are improved.The methods of extraction and derivation of food sampies,the selection of mobile phase, the sample recovery and the precision are also researched. The sample were extracted by shaking after addition a mixture of methanol+water(9+1,V/V) and derivatized by OPA(ortho-phthalaldehyde). Mobile phase is methanol /0.02 mol sodium acetate buffer. The recoveries from fortified maize samples were found to be 71.32%- 89.22 % with relative variation of 1.10 % - 2.51 % respectively. Its specificity, stability, repeatability and reproducibility could fulfill requirements.2. The extrusion of maize meal resulted in significant reductions of FB1(24.62%)in all treatments relative to unextruded controls. The addition of glucose resulted in greater reductions of FB1 (38.30%-88.68%) than extruded controls. When extrusion conditions were optimized, 88.68% loss of FB1 was found with 7.5% glucose.3. Calcium hydroxide soaking significantly reduced FB1 levels in maize. the effect of concentration of calcium hydroxide on the fumonisons(FB1)was quiet (23.86%-34.48%). Soakking time resulted in significant reductions of FB1 (38.36%).