Removal of fumonisin B₁ and B₂ from model solutions and red wine using polymeric substances

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• 作者：Veró ; nica Carrasco-Sá ; nchez^a ; Gal Y. Kreitman^b ; Christian Folch-Cano^c ; Ryan J. Elias^b ; V. Felipe Laurie^a ; ^d ; ^{flaurie@utalca.cl}
• 关键词：Wine ; Mycotoxins ; Fumonisin ; Phenol ; Polymer ; PA-EGDMA
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：207-211
• 全文大小：308 K
• 卷排序：224

文摘

The use of polymeric substances for the removal of fumonisins from wine is proposed. The polymers studied were effective in removing significant amounts of fumonisins. PA-EGDMA was the most effective polymer tested.