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| - Determination of N-(Carboxymethyl)fumonisin B1 in CornProducts by Liquid Chromatography/ElectrosprayIonization-Mass Spectrometry
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| - It is well-known that fumonisin B1 (FB1) in corn meal decreases during baking, frying, and cooking,but it is still not exactly clear how heating affects the formation of N-(carboxymethyl)fumonisin B1(NCM-FB1), the reaction product of FB1 and reducing sugars. In model experiments corn grits werespiked with FB1 (2 mg/kg) and d-glucose (50 g/kg) or sucrose (50 g/kg) and manufactured intoextrusion products at various temperatures (160−180 °C) and moisture levels (16−20%). A liquidchromatography/electrospray ionization−mass spectrometry method using isotopically labeledfumonisin FB1-d6 as an internal standard was developed for the determination of NCM-FB1. Forsample cleanup solid-phase C18 cartridges were used. The detection limit achieved with this methodwas 10 ng/g (signal-noise ratio = 3:1) using the protonated molecule [M + H]+ signal of NCM-FB1(m/z 780) in the selected ion monitoring mode. Low concentrations of NCM-FB1 (29−97 ng/g) weredetected in all samples spiked with d-glucose and FB1, whereas those spiked with FB1 and sucroseshowed only NCM-FB1 in samples produced at 180 °C (NCM-FB1 = 27 ng/g). Various corn-containingfood samples from the German market were analyzed for the presence of NCM-FB1, FB1, andhydrolyzed fumonisin B1 (HFB1). All samples were contaminated with FB1 (22−194 ng/g) and HFB1(5−247 ng/g). Six of nine samples contained NCM-FB1 in low concentrations ranging from 10 to 76ng/g. From these data and the low toxicity of NCM-FB1 it can be concluded that the significance ofNCM-FB1 in food seems to be a minor one. Keywords: Fumonisins; N-(carboxymethyl)fumonisin B1; liquid chromatography/electrosprayionization−mass spectrometry; reducing sugars; corn products; mycotoxin
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