Abstract: The fumonisin mycotoxins, originally isolated in 1988, are produced by several species of the genus Fusarium, whichhave considerable attention on fond safety due to their occurring worldwide and high toxin. In a world-based survey of fumonisinlevers in maize and maize-based products, over 90% of labs that reported results used precolumn derivatisation and HPLC fordetermination. In this paper the research progresses on determination of fumonisin in food by precolumn derivation and HPLCare reviewed. The methods of extraction, purification and derivation of food samples, the selection of mobile phase and theprecision are also discussed.

Key words: Fumonisin, HPLC, food