产品名称
伏马毒素混标, ~50 μg/mL in acetonitrile: water (each of FB1 and FB2), analytical standard
grade
analytical standard
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
Quality Level
Analysis Note
purity :
≥97.0% (HPLC) Fumonisin B1
≥94.0% (HPLC) Fumonisin B2
≥97.0% (HPLC) Fumonisin B1
≥94.0% (HPLC) Fumonisin B2
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).
General description
Fumonisin mixture comprises fumonisins B1 and B2, a group of nongenotoxic carcinogens produced primarily by the fungus Fusarium moniliforme.
Other Notes
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
signalword
Danger
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Eye Irrit. 2 - Flam. Liq. 2
存储类别
3 - Flammable liquids
wgk
WGK 2
flash_point_f
42.8 °F
flash_point_c
6 °C
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
高风险级别生物产品--毒素类产品
此项目有
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)
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)
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