Fate of Fumonisins during the Production of Fried Tortilla Chips

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• 作者：Kenneth A. Voss ; Stephen M. Poling ; Filmore I. Meredith ; Charles W. Bacon ; and D. Stephen Saunders
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2001
• 出版时间：June 2001
• 年：2001
• 卷：49
• 期：6
• 页码：3120 - 3126
• 全文大小：72K
• 年卷期：v.49,no.6(June 2001)
• ISSN：1520-5118

文摘

The fate of fumonisin B₁ (FB₁), a mycotoxin found in corn, during the commercial manufacture offried tortilla chips was studied. FB₁ and hydrolyzed FB₁ (HFB₁) concentrations in four lots of cornand in the masa, other intermediates, liquid and waste byproducts, and fried chips were determinedby HPLC. FB₁ concentrations in the masa and chips were reduced significantly, up to 80% in thefried chips, compared to that in the raw corn. HFB₁ was also found in the masa and chips, but atlow concentrations compared to FB₁. LC-MS analyses corroborated HPLC findings and furthershowed the presence of partially hydrolyzed FB₁ (PHFB₁), which, like HFB₁, was formed duringthe nixtamalization (cooking/steeping the corn in alkaline water to make masa) step and foundpredominantly in the cooking/steeping liquid and solid waste. No significant amounts of N-(carboxymethyl)-FB₁ or N-(1-deoxy-D-fructos-1-yl)-FB₁, indicative of fumonisin-sugar adduct formation, were found. Thus, FB₁ is removed from corn and diverted into liquid and waste byproductsduring the commercial production of fried tortilla chips. Nixtamalization and rinsing are the criticalsteps, whereas grinding, sheeting, baking, and frying the masa had little effect.Keywords: Fumonisins; food processing; nixtamalization; corn; masa; tortilla chips