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Formation of Fumonisin artefacts in thermal treated food

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Abstract

Although it is well-known that fumonisin B1 (FB1) in corn meal decreases during baking, frying, and cooking, little is known about the formation of fumonisin artefacts during thermal treatment. In model experiments FB1, hydrolyzed fumonisin B1 (HFB1) and N-tert-butoxycarbonyl-fumonisin B1 (N-BOC-FB1) were heated with D-glucose, respectively, and samples were analyzed by liquid chromatography/electrospray ionization-tandem-spectrometry (HPLC-MS/MS). Whereas in samples containing FB1 and HFB1 stable products with mass/charge ratio (m/z) 884 and m/z 568 could be detected, no compounds were found following the reaction of N-BOC-FB1 and D-glucose. The compound with m/z 884 was identified as the Amadori rearrengement product of Schiff base formed by the reaction of FB1 with D-glucose.

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Authors and Affiliations

  1. Lehrstuhl für Lebensmittelchemie, Universität Würzburg, Am Hubland, 97074, Würzburg

    Seefelder W & Humpf H-U

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  1. Seefelder W
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  2. Humpf H-U
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Correspondence to Humpf H-U.

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Seefelder, W., Humpf, HU. Formation of Fumonisin artefacts in thermal treated food. Mycotox Res 17 (Suppl 1), 116–119 (2001). https://doi.org/10.1007/BF03036725

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