Distribution of fumonisins in dry-milled corn fractions in Argentina

被引：39

作者：

Broggi, LE

Resnik, SL

Pacin, AM

González, HHL

Cano, G

Taglieri, D

机构：

[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina

[2] Univ Buenos Aires, Fac Ingn, RA-1428 Buenos Aires, DF, Argentina

[3] Univ Nacl Entre Rios, Fac Bromatol, Entre Rios, Argentina

[4] Comis Invest Cient Prov Buenos Aires, Buenos Aires, DF, Argentina

[5] Univ Nacl Lujan, Ctr Invest Micotoxinas, Lujan, Argentina

来源：

FOOD ADDITIVES AND CONTAMINANTS | 2002年 / 19卷 / 05期

关键词：

fumonisins; corn; dry-mill; mycotoxins risk exposure;

D O I：

10.1080/02652030110103484

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Corn samples and different dry-milled fractions collected from an industrial mill in Argentina were analysed. Average contaminations were FB1 1540 mug kg(-1), FB2 716 mug kg(-1) and FB3 152 mug kg(-1) in whole corn; FB1 135 mug kg(-1), FB2 39.1 mug kg(-1) and FB3 10.2 mug kg(-1) in corn grits; FB1 358 mug kg(-1), FB2 122 mug kg(-1) and FB3 45.9 mug kg(-1) in `C' flour; FB1 148 mug kg(-1), FB2 52.5 mug kg(-1) and FB3 28.3 mug kg(-1) in corn meal; and FB1 4210 mug kg(-1), FB2 2010 mug kg(-1) and FB3 447 mug kg(-1) in germ and bran together. The fumonisin contamination level was approximately three times higher in germ and bran than in whole corn, 13 times higher than in 'C' flour and 29 times higher than in corn meal and corn grits. Taking into account the distribution of fumonisins in commercial dry-milled corn fractions and corn meal consumption in Argentina, a theoretical whole corn level of 6640 mug kg(-1) maximum of total fumonisins could be processed to obtain products considered safe for human health.

引用

页码：465 / 469

页数：5

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