真菌毒素
化学
色谱法
伏马菌素
伏马菌素B1
电喷雾
质谱法
黄曲霉毒素
液相色谱-质谱法
镰刀菌
食品科学
生物
园艺
作者
Steven M. Musser,Robert M. Eppley,Mary W Trucksess
标识
DOI:10.1007/978-1-4615-0629-4_10
摘要
Fumonisins are a structurally related group of mycotoxins, characterized by a 19-20 carbon aminopolyhydroxy-alkyl chain which is diesterified with propane-1,2,3-tricarboxylic acid (tricarballylic acid). These mycotoxins are commonly found in corn and corn-based food products and have been linked to a variety of animal toxicities. The widespread prevalence of fumonisins and the toxicity associated with ingestion has resulted in a number of analytical methods for determining the amount of fumonisins present in foods. Among the most common of these methods are liquid chromatographic (LC) separation with fluorescence detection, enzyme-linked immunosorbent assay (ELISA) and LC/mass spectrometry. LC and ELISA give quantitative results while LC/MS provide quantitative analysis as well as confirmation of identity of the fumonisins.
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