2010
DOI: 10.1016/j.aca.2010.09.008
|View full text |Cite
|
Sign up to set email alerts
|

A reversed phase high performance liquid chromatography method for the determination of fumonisins B1 and B2 in food and feed using monolithic column and positive confirmation by liquid chromatography/tandem mass spectrometry

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
13
1

Year Published

2011
2011
2021
2021

Publication Types

Select...
7
1
1

Relationship

1
8

Authors

Journals

citations
Cited by 29 publications
(14 citation statements)
references
References 31 publications
0
13
1
Order By: Relevance
“…A majority of studies conducted several years ago were focussed on the concentration of free fumonisins during food processing. It is widely accepted that the fumonisin concentration noticeably drops during thermal processing involving temperatures above 150 °C [23,24,25,26]. Bullerman and Bianchini [19] reported degradation of over 90% of the initial amount of fumonisins after heating at 175 °C for 60 min regardless of pH.…”
Section: Resultsmentioning
confidence: 99%
“…A majority of studies conducted several years ago were focussed on the concentration of free fumonisins during food processing. It is widely accepted that the fumonisin concentration noticeably drops during thermal processing involving temperatures above 150 °C [23,24,25,26]. Bullerman and Bianchini [19] reported degradation of over 90% of the initial amount of fumonisins after heating at 175 °C for 60 min regardless of pH.…”
Section: Resultsmentioning
confidence: 99%
“…For HPLC detection, a cleanup procedure according to the operator's manual of SAX-SPE (Phenomenex, Torrance, CA, USA; 1.0 mg/mL) was carried out and the eluate was evaporated to dryness and then the residue was derivatized with o-phthalaldehyde (OPA) reagent (5 mg of OPA in 1 mL of methanol diluted with 5 mL of sodium borate (0.1 M, pH 9.1) containing 50 μL of 2-mercaptoethanol). The HPLC analysis of FB 1 was conducted according to a method previously described [10]. The HPLC detection conditions were as follows: column, Waters Symmetry C 18 column (250×4.6 mm i.d., 5 μm); mobile phase, methanol/NaH 2 PO 4 buffer (0.1 M, pH 3.1) (85:15, v/v); flow rate, 0.9 mL/min; detection wavelength, λ ex =335 nm and λ em =450; column temperature, 25°C; and injection volume, 20 μL.…”
Section: Hplc Analysis Of Fbmentioning
confidence: 99%
“…The former includes thin-layer chromatography, gas chromatography (GC), HPLC, capillary electrophoresis (CE), and liquid chromatography-mass spectrometry (LC-MS) [9][10][11][12][13][14], and the latter includes enzyme-linked immunosorbent assay (ELISA) and membrane matrix immunoassays [15][16][17]. To effectively measure the occurrence of FB 1 in food at low contamination levels, rapid, reliable, sensitive, low-cost, and simple analytical technique is required.…”
Section: Introductionmentioning
confidence: 99%
“…Several analytical methods have been explored to investigate fumonisin B 1 levels in rice and its products (Khayoon et al, 2010;Kim, Scott, Lau, & Lewis, 2002;Lombaert et al, 2003;Park, Choi, Hwang, & Kim, 2005;Scott, Lawrence, & Lombaert, 1999;Seo et al, 2009). Many of these methods include laborious sample preparation steps as well as considerable amounts of sample and extraction solvent, and these methods require solid phase extraction (SPE) cartridges or immunoaffinity columns, which makes them costly.…”
Section: Introductionmentioning
confidence: 99%