Zearalenon in Lebensmitteln

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 2005 German Publisher:Springer Science and Business Media LLCJournal:Mycotoxin Research, volume 21, pages 79-82 (issn: 0178-7888,

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Authors: O. Kappenstein; A. Brockmeyer; R. Dietrich; V. Curtui; H. Klaffke; J. Lepschy; E. Märtlbauer; +6 Authors

doi: 10.1007/bf02954423

Zearalenon in Lebensmitteln

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Abstract

Im Rahmen eines Fusarienforschungvorhabens wurden Analyseverfahren fur Zearalenon auf der Basis von ELISA, HPLC-FLD und LC-MS/MS MS/MS validiert. Bislang wurden 4556 Lebensmittel auf den Gehalt an Zearalenon untersucht. 84% der Maismehle und 53% Maisgriese weisen eine mittlere und 95 Maiskeimol eine hohe Zearalenonbelastung auf. Mit Maiskeimol hergestellte Sauglings- und Kleinkindernahrung weisen eine erhohte Belastung auf. Alle anderen aus Zerealien hergestellten Lebensmittel weisen eine niedrige Belastung auf.

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