Fumonisin in Tortillas Produced in Small-Scale Facilities and Effect of Traditional Masa Production Methods on This Mycotoxin
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- 作者：Regina De La Campa ; J. David Miller ; and Kate Hendricks
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2004
- 出版时间：July 14, 2004
- 年：2004
- 卷：52
- 期：14
- 页码：4432 - 4437
- 全文大小：66K
- 年卷期：v.52,no.14(July 14, 2004)
- ISSN：1520-5118
文摘
Four small tortilla plants were visited in Cameron County, Texas, where observations were made ontheir production methods. Samples of liquids and solids were collected at each stage of thenixtamalization process, and the pH was recorded. Samples were analyzed for fumonisin B1 (FB1)using an immunoaffinity column/HPLC method chosen for its sensitivity for FB1. It was found thatproduction methods were highly variable among the producers visited, with major differencesparticularly in the amount of lime added and boiling times. As reported by others working in Mexicoand Central America, FB1 was found in some tortillas. This led to studies of the effects of the variousrecipes and across a greater range of initial FB1 concentration/damaged corn than has typically beenreported. Five initial concentrations of FB1 were tested using irradiated corn kernels inoculated withFusarium verticillioides MRC 826 as the source of FB1. The amount of FB1 detected in the masa andtortillas decreased as the concentration of Ca(OH)2 increased, and boiling time had no apparenteffect. Unexpectedly, as the initial concentrations were increased in the corn prior to nixtamalization,greater percentage reductions in FB1 were observed.Keywords: Fumonisin B1; nixtamalization; alkaline hydrolysis; corn; tortillas