Castelo M M, Sumner S S, Bullerman L B
Department of Food Science and Technology, University of Nebraska-Lincoln 68583-0919, USA.
J Food Prot. 1998 Aug;61(8):1030-3. doi: 10.4315/0362-028x-61.8.1030.
Little is known about the stability of fumonisins in corn-based foods during heating. This study investigated the effects of canning, baking, and roasting (dry heating) processes on the stability of fumonisins in artificially contaminated and naturally contaminated corn-based foods. All samples were analyzed for fumonisin levels by both a commercial enzyme-linked immunosorbent assay (ELISA) and a high-performance liquid chromatographic (HPLC) method. Canned whole-kernel corn showed a significant (P < or = 0.05) decrease in fumonisins by both ELISA (15%) and HPLC (11%) analyses. Canned cream-style corn and baked corn bread showed significant (P < or = 0.05) decreases in fumonisin levels at an average rate of 9% and 48%, respectively, as analyzed by ELISA. Corn-muffin mix artificially contaminated with 5 micrograms of fumonisin B1 (FB1) per g and naturally contaminated corn-muffin mix showed no significant (P < or = 0.05) losses of fumonisins upon baking. Roasting cornmeal samples artificially contaminated with 5 micrograms of FB1 per g and naturally contaminated cornmeal samples at 218 degrees C for 15 min resulted in almost complete loss of fumonisins.
关于伏马菌素在以玉米为原料的食品加热过程中的稳定性，人们了解甚少。本研究调查了罐装、烘焙和烘烤（干热）过程对人工污染和天然污染的以玉米为原料的食品中伏马菌素稳定性的影响。所有样品均通过商业酶联免疫吸附测定法（ELISA）和高效液相色谱法（HPLC）分析伏马菌素含量。罐装整粒玉米经ELISA分析（下降15%）和HPLC分析（下降11%），伏马菌素含量均显著（P≤0.05）降低。罐装奶油玉米和烘焙玉米面包经ELISA分析，伏马菌素含量分别以平均9%和48%的速率显著（P≤0.05）下降。每克人工污染5微克伏马菌素B1（FB1）的玉米松饼预拌粉和天然污染的玉米松饼预拌粉在烘焙后伏马菌素含量无显著（P≤0.05）损失。每克人工污染5微克FB1的玉米粉样品和天然污染的玉米粉样品在218℃烘烤15分钟后，伏马菌素几乎完全损失。
