Torres M R, Sanchis V, Ramos A J
Department of Food Technology, CeRTA, University of Lleida, Spain.
Int J Food Microbiol. 1998 Jan 6;39(1-2):139-43. doi: 10.1016/s0168-1605(97)00113-x.
This study describes the occurrence of fumonisin in a survey of 32 Spanish beers, including some non-alcoholic beers. The analysis was conducted using an enzyme-linked immunosorbent assay (ELISA) method and, in the range assayed (0-100 ng fumonisin B1/ml spiked-beer), recovery rates were about 81%, with variation coefficients that did not exceed 4.2%. The detection limit with this method was 3 ng fumonisins/ml beer. Results for the fourteen positive samples (43.8% of total samples) showed that the lowest amount of fumonisins found in a positive sample was 4.76 ng/ml and the highest was 85.53 ng/ml.
本研究描述了在对32种西班牙啤酒（包括一些无酒精啤酒）的调查中伏马菌素的出现情况。分析采用酶联免疫吸附测定（ELISA）方法进行，在所测定的范围内（0 - 100 ng伏马菌素B1/毫升加标啤酒），回收率约为81%，变异系数不超过4.2%。该方法的检测限为3 ng伏马菌素/毫升啤酒。14个阳性样本（占总样本的43.8%）的结果显示，阳性样本中发现的伏马菌素最低含量为4.76 ng/毫升，最高为85.53 ng/毫升。
