| Abstract
| - To extract fumonisin B1 (FB1) and fumonisin B2 (FB2) from Thai white rice flour, different solventmixtures, temperatures, pH values, and addition of enzymes or ethylenediaminetetraacetic aciddisodium salt (Na2EDTA) were examined. Three extractions with 0.1 M Na2EDTA achieved the highestrecoveries. Initial recoveries of fumonisins added to white rice flour, cornstarch, cornmeal, and glucosevaried with commodity. Fumonisins disappeared in Thai white rice flour after 12 h, but 55% remainedin another white rice flour. With cornstarch 20−30% fumonisins remained after 24 h; only 43% of14C-labeled FB1 materials extracted from cornstarch was eluted with methanol from an immunoaffinitycolumn. Fumonisins were stable in cornmeal for 24 h but only ∼50% remained after 30 days. Withglucose, 25% of FB1 and FB2 remained 24 h after addition; N-(1-deoxy-d-fructos-1-yl)FB1 andN-(carboxymethyl)FB1 were detected in lower amounts than residual FB1 after 3 months. Keywords: Fumonisins; extraction; stability; white rice flour; cornstarch; cornmeal; glucose
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