Determination of zearalenone in corn flour and a cheese snack product using high-performance liquid chromatography with fluorescence detection

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 ppm (maximum, 0.889 ppm) and 0.832 ppm (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 µg ml⁻¹. The linearity of method was determined (y = 5.88 x + 0.25, r² = 0.9999), and optimum assay range was 0.05–30 µg ml⁻¹. The occurrence of zearalenone in the maize product confirms the need to assess the exposure of the Iranian population to this mycotoxin.

Keywords:

• Zearalenone
• corn flour
• cheese snack