摘要
伏马菌素(Fumonisin FB)是一种霉菌毒素,是由串珠镰刀菌(Fusarium moniliforme Sheld)产生的水溶性代谢产物,是一类由不同的多氢醇和丙三羧酸组成的结构类似的双酯化合物.1988年,Gelderblon等首次从串珠镰刀菌培养液中分离出伏马菌素.随后,Laurent等又从伏马菌素中分离出伏马菌素B1(FB1)和伏马菌素B2(FB2).
For controlling residues of fumonisin (FB) in food, we must recognize that most of the crop is grown for something other than food. Studies on the effects of wet milling on FB residues found these residues non detectable in cornstarch, the starting material for high-fructose corn syrup and most other wet-milled food ingredients. Similar effects are noted for the dry-milling process. FB residues were non detectable or quite low in dry flaking grits and corn flour, higher in corn germ, and highest in corn bran.
出处
《中国食品工业》
2005年第1期42-43,共2页
China Food Industry
