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34143

Supelco

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

grade

analytical standard

Quality Level

100

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).

Analysis Note

purity :
≥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.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Danger

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

42.8 °F

flash_point_c

6 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
BCCK0989
BCCH9248
BCCH4123
BCCH2037
BCCG7016

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Sigma-Aldrich

F3771

Fumonisin B2 from Fusarium moniliforme

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Fumonisin determination in tunisian foods and feeds. ELISA and HPLC methods comparison.
Ghali R, et al.
Journal of Agricultural and Food Chemistry, 57(9), 3955-3960 (2009)
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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