Formation of fumonisin artefacts in thermal treated food

In order to study the formation of fumonisin artefacts and the binding of fumonisins to matrix components (e.g. starch and protein) in thermal treated food, model experiments were performed by heating fumonisin FB1 with amino acid derivatives (protein model) and methyl-a-D-glucopyranoside (starch model). The reaction products were analysed by highperformance liquid chromatography-electrospray ionisationtandem mass spectrometry (HPLC-MS/MS). Using MS/MS experiments the formed reaction products were characterized as conjugates between fumonisin B1 and the used substrates. The reaction product between fumonisin B1 and methyl-α-D-glucopyranoside was purified and identified by nuclear magnetic resonance (NMR) spectroscopy as the diester of fumonisin B1 and methyl-α-D-glucopyranoside. These studies indicate that fumonisins can bind to matrix components via their TCA side chains.