Mycotoxin Research

, Volume 17, Supplement 1, pp 67–70

Deoxynivalenol (DON) in raw and cooked Pasta

Article

Abstract

29 pasta samples were purchased from retail shops in Berlin in April and May 2001 and were analysed for their content of Deoxynivalenol (DON). Since it is much more important for the consumer to know the level of contamination with this mycotoxin in the ready to eat pasta we determined DON additionally in the cooked pasta and cooking water. 90% of the raw samples contained less than 0.5mg DON/kg, but three out of 29 samples up to 0.84mg/kg. The amount of DON decreased during cooking, which resulted in 60–80% lower DON levels in the ready to eat products. DON was analysed by HPLC-DAD, confirmatory analyses were carried out by GC-MS after derivatization of the analyte.

Keywords

Mycotoxin DON Pasta HPLC-DAD GC-MS 

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References

  1. 1.
    Trucksess et al. (1998) Determination of Deoxynivalenol in White Flour, Whole Wheat Flour, and Bran by Solid-Phase Extraction/Liquid Chromatography: Interlaboratory Study. JAOAC Int. 81, 4: 880–885Google Scholar
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    Walker F and Meier B (1998) Determination of the Fusarium Mycotoxins Nivalenol, Deoxynivalenol, 3-Acetyldeoxynivalenol and 15-0-Acetyl-4-deoxynivalenol in contaminated Whole Wheat Flour by Liquid Chromatography with Diode Array Detection and Gas Chromatography with Electron Capture Detection. JAOAC Int. 81, 4: 741–748Google Scholar

Copyright information

© Society of Mycotoxin Research and Springer 2001

Authors and Affiliations

  1. 1.SOFIA GmbHBerlin

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