中文摘要：本文研究了用pH为3.5、5.5和7.5的磷酸盐缓冲液制备并在100-250摄氏度范围内烘烤的玉米面团中伏马菌素的稳定性。并由研究结果推测出伏马菌素的降解机制如下：最初，丙三羧酸（TCA）基团从分子中移除，随后水解的伏马菌素B1分子分解。
外文摘要：This paper is a study of the stability of fumonisins in dough based on maize flour prepared in a phosphate buffer with a pH of 3.5, 5.5 or 7.5 and baked at a temperature within the range of 100-250 degrees C. Buffers with various pH values were tested, since it is well-known that pH may significantly influence interactions of fumonisins with other substances. A standard analytical procedure was used to determine the concentration of free fumonisins. Hydrolysis in an alkaline medium was then applied to reveal the hidden forms, while the total fumonisins concentations was determined in another measurement. The total concentration of fumonisins was statistically higher in pH = 3.5 and pH = 5.5 than the concentration of free fumonisins; no similar difference was found at pH = 7.5. The applied phosphate buffer pH 7.5 may enhance solubility of fumonisins, which would increase extraction efficiency of free analytes, thereby decreasing the difference between concentrations of total and free fumonisins. Hydrolysed B-1 fumonisin (HFB1) and partially hydrolysed B-1 fumonisin (isomers a and b: PHFB1a and PHFB1b, respectively) were the main investigated substances. For baking temperatures below 220 degrees C, fumonisins were slightly more stable for pH = 5.5 than for pH = 3.5 and pH = 7.5. In both of these latter cases, the concentration of partially hydrolysed fumonisins grew initially (up to 200 degrees C) with an increase in the baking temperature, and then dropped. Similar behaviour was observed for free HFB1, which may suggest the following fumonisin degradation mechanism: initially, the tricarballylic acid (TCA) groups are removed from the molecules, and next, the HFB1 molecules disintegrate.
外文关键词：fumonisins；conjugated fumonisins；LC-TOF-HRMS；maize products；stability of fumonisins；pH and temperature conditions
作者：Bryla, Marcin；Waskiewicz, Agnieszka；Szymczyk, Krystyna
作者单位：Waclaw Dabrowski Institute of Biotechnology of Agricultural & Food
期刊名称：TOXINS
期刊影响因子：3.029
出版年份：2017
出版刊次：3
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