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Published on: April 23, 2012
Determination of zearalenone in corn flour and a cheese snack product using high-performance liquid chromatography
Mohammad Reza Oveisi1, Mannan Hajimahmoodi, Shadi Memarian
1Department of Food Science and Nutrition, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
Abstract:
The presence of the mycotoxin zearalenone in corn flour and a cheese snack derived from this was determined. Thirty-eight samples (corn flour and cheese snacks) of different brands were analysed for zearalenone using high-performance liquid chromatography with fluorescence detection. Zearalenone was detected in corn flour and cheese snack samples with average content of 0.377 pm (maximum, 0.889 pm) and 0.832 pm (maximum, 1.471 ppm) respectively. The recovery from spiked corn flour and cheese snack samples ranged from 70-87%. The method had a limit of detection of 0.01 microg ml(-1). The linearity of method was determined (y=5.88 x 0.25, r(2)=0.9999), and optimum assay range was 0.05-30 microg ml(-1). The occurrence of zearalenone in the maize product confirms the need to assess the exposure of the Iranian population to this mycotoxin.
