Electrospray Mass Spectrometry for Fumonisin Detection and Method Validation

  • Steven M. Musser
  • Robert M. Eppley
  • Mary W. Trucksess
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 504)


Fumonisins are a structurally related group of mycotoxins, characterized by a 19-20 carbon aminopolyhydroxy-alkyl chain which is diesterified with propane-1,2,3tricarboxylic acid (tricarballylic acid). These mycotoxins are commonly found in corn and corn-based food products and have been linked to a variety of animal toxicities. The widespread prevalence of fumonisins and the toxicity associated with ingestion has resulted in a number of analytical methods for determining the amount of fumonisins present in foods. Among the most common of these methods are liquid chromatographic (LC) separation with fluorescence detection, enzyme-linked immunosorbent assay (ELISA) and LC /mass spectrometry. LC and ELISA give quantitative results while LC/MS provide quantitative analysis as well as confirmation of identity of the fumonisins.


Fusarium Moniliforme Minute Figure Fusarium Proliferatum Fumonisin Level Alpha Amino Acid 
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Copyright information

© Springer Science+Business Media New York 2002

Authors and Affiliations

  • Steven M. Musser
    • 1
  • Robert M. Eppley
    • 1
  • Mary W. Trucksess
    • 1
  1. 1.Center for Food Safety and Applied Nutrition U.S. Food and Drug Administration

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