Determination of fumonisins B1 and B2 in beer

Ľubomír Daško, Drahomíra Rauová, Elena Belajová and Milan Kováč
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Ľubomír Daško: Food Research Institute, Bratislava, Slovak Republic
Drahomíra Rauová: Food Research Institute, Bratislava, Slovak Republic
Elena Belajová: Food Research Institute, Bratislava, Slovak Republic
Milan Kováč: Food Research Institute, Bratislava, Slovak Republic

Czech Journal of Food Sciences, 2005, vol. 23, issue 1, 20-26

Abstract: The aim of this study was to investigate the contamination of beer of Slovak origin with fumonisins. A suitable analytical procedure was suggested - the limit of detection at the level close to 1 µg/l was achieved for both fumonisins B1 and B2. The recovery was determined at 93% for fumonisin B1 and at 78% for fumonisin B2. Fluorescence detection was used after derivatisation with a mixture of o-phthaldialdehyde and 2-mercaptoethanol. Phosphate buffer usually applied resulted in a poor separation of derivatised fumonisins. Peak splitting was observed depending on the pH of the eluent. The pH value of 2.6 was found suitable for the peak splitting elimination. A convenient gradient elution metod was suggested avoiding the possible interference in fumonisin contents determination. For the preparation of samples, immunoaffinity cleaning procedure was applied. Beer samples from all domestic producers were analysed. The content of fumonisins determined was under the limit of detection in all cases. All the beers tested were produced from the barley grown in 2003.

Keywords: beer; fumonisin B1; fumonisin B2; immunoaffinity clean-up; HPLC (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:23:y:2005:i:1:id:3367-cjfs

DOI: 10.17221/3367-CJFS

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