摘要
伏马菌素( Fumonisin )是二十世纪八十年代末期发现的一类由串珠镰刀菌产生的真菌毒素。伏马菌素分布广泛且毒性较大,因此它在食品安全中的意义越来越受到人们的重视。在全球范围的玉米及其制品的调查中,超过90%的实验室使用柱前衍生和高效液相色谱法(HPLC)测定伏马菌素。本文主要综述了柱前衍生-HPLC测定食品中伏马菌素的研究进展。对样品中伏马菌素的提取、纯化、衍生方法以及流动相的选择和方法的精密度做了深入的探讨。
The fumonisin mycotoxins, originally isolated in 1988, are produced by several species of the genus Fusarium, whichhave considerable attention on fond safety due to their occurring worldwide and high toxin. In a world-based survey of fumonisinlevers in maize and maize-based products, over 90% of labs that reported results used precolumn derivatisation and HPLC fordetermination. In this paper the research progresses on determination of fumonisin in food by precolumn derivation and HPLCare reviewed. The methods of extraction, purification and derivation of food samples, the selection of mobile phase and theprecision are also discussed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第3期135-138,共4页
Food Science
基金
国家"十五"重大科技攻关项目(2001BA804A14)
