34143
Fumonisin Mixture
~50 μg/mL in acetonitrile: water (each of FB1 and FB2), analytical standard
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About This Item
UNSPSC Code:
85151701
Recommended Products
grade
analytical standard
Quality Level
shelf life
limited shelf life, expiry date on the label
concentration
~50 μg/mL in acetonitrile: water (each of FB1 and FB2)
technique(s)
HPLC: suitable
gas chromatography (GC): suitable
application(s)
cleaning products
cosmetics
food and beverages
personal care
format
multi-component solution
storage temp.
−20°C
Related Categories
General description
Fumonisin mixture comprises fumonisins B1 and B2, a group of nongenotoxic carcinogens produced primarily by the fungus Fusarium moniliforme.
Application
It is intended to be used for the calibration of laboratory analytical instruments.
Fumonisin mixture may be used as an analytical reference standard for the determination of fumonisin B1 and B2 in feed samples using high-performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA).
Fumonisin mixture may be used as an analytical reference standard for the determination of fumonisin B1 and B2 in feed samples using high-performance liquid chromatography (HPLC) and enzyme-linked immunosorbent assay (ELISA).
Analysis Note
purity :
≥97.0% (HPLC) Fumonisin B1
≥94.0% (HPLC) Fumonisin B2
≥97.0% (HPLC) Fumonisin B1
≥94.0% (HPLC) Fumonisin B2
Other Notes
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2
Storage Class Code
3 - Flammable liquids
WGK
WGK 2
Flash Point(F)
42.8 °F
Flash Point(C)
6 °C
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Fumonisin determination in tunisian foods and feeds. ELISA and HPLC methods comparison.
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Determination of fumonisins B1 and B2 and their major hydrolysis products in corn, feed, and meat, using HPLC.
Thakur AR and Smith SJ
Journal of Agricultural and Food Chemistry, 44(4), 1047-1052 (1996)
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