DETECTION OF FUMONISIN-B(1), FUMONISIN-B(2), AND FUMONISIN-B(3) AND HYDROLYZED FUMONISIN-B(1) IN CORN-CONTAINING FOODS

Selected corn-containing foods were analyzed for the presence of fumon isins B1, B2, and B3 (FB1, FB2, and FB3) and hydrolyzed fumonisin B1 ( HFB1). Samples were extracted with H2O/CH3CN (1:1). Following a cleanu p procedure using a C18 SPE cartridge, analytical reversed-phase HPLC and fluorometric detection of the o-phthaldialdehyde derivatives were performed. Detection limits were 25 and 50 ng/mL for the FB1 and FB2 s tandards, respectively. FB, recovery for three tested levels, ranging from 250 to 1000 ng/g, was 115%. FB1 and FB2 Contents ranged from 17 t o 1410 ppb and from 0 to 414 ppb in foods, respectively. FB3 was detec ted in 10 of 13 foods. HFB1 was detected in tortilla chips, masa, and canned yellow corn.