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  • Title: Determination of fumonisins B₁ and B₂ in Chinese rice wine by HPLC using AQC precolumn derivatisation.
    Author: Ma L, Xu W, He X, Huang K, Wang Y, Luo Y.
    Journal: J Sci Food Agric; 2013 Mar 30; 93(5):1128-33. PubMed ID: 22936464.
    Abstract:
    BACKGROUND: Fumonisins are a group of naturally occurring mycotoxins produced by various Fusarium species that commonly infect maize and other cereals, including sorghum and rice. In this study a sensitive and selective method was developed for the determination of fumonisins B₁ and B₂ (FB₁ and FB₂) in Chinese rice wine. The method is based on high-performance liquid chromatography and fluorescence detection following precolumn derivatisation with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC). RESULTS: FB₁ and FB₂ in Chinese rice wine were extracted and purified using strong anion exchange cartridges and derivatised with AQC at room temperature. The AQC derivatives were stable for 5 days. Optimal fluorescence was obtained at an excitation wavelength of 246 nm and an emission wavelength of 390 nm. Chromatography was performed using a C18 column and gradient elution at 1 mL min⁻¹ with methanol and 0.05 mol L⁻¹ phosphate buffer at pH 4. The limit of detection was 6 µg L⁻¹ for both FB₁ and FB₂. The method was successfully applied to the determination of FB₁ and FB₂ in Chinese rice wine, with recoveries of 87.5-94.5% being obtained. CONCLUSION: The established method was stable and sensitive for the determination of FB₁ and FB₂ in Chinese rice wine.
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