옥수수에 5 $mu$g/g의 FB$_1$을 인위적으로 첨가한 후 co-rotating mixing twin screw extruder를 사용하여 140, 160, 및 18$0^{circ}C$에서 각각 screw speed를 80, 100 및 120rpm으로 조정하여 extrusion 처리하였다. Extrusion 처리에 의한 FB$_1$ 감소율은 약 41~45% 수준이었으며, 처리 조건에 따른 차이는 없었다. Glucose, fructose 및 sucrose를 각각 첨가한 옥수수를 14$0^{circ}C$, 120 rpm에서 extrusion 처리하였을 때 glucose를 첨가한 옥수수에서의 FB$_1$ 감소율이 증가하였다. Glucose 함량의 증가에 따라 FB$_1$의 감소율도 증가하였으며, glucose가 2.5%, 5% 및 7.5% 존재할 때 extrusion 처리 옥수수에 잔존하는 FB$_1$은 각각 51%, 34% 및 19%수준이었다.
Corn grits spiked with fumonisin B$_1$(FB$_1$) at a level of 5 $mu$g/g were extrusion cooked in a co-rotating twin screw extruder at different temperatures(140, 160, 18$0^{circ}C$) and screw speed(80, 100, 120 rpm). About 41~45% of the spiked FB$_1$ was lost when the corn grits were extruded. Both the barrel temperature and the screw speed. however, did not significantly affect the FBI reduction in extruded corn grits. More reduction of FB$_1$ was found in the presence of glucose than with fructose or sucrose when the corn grits were extruded with sugar at 14$0^{circ}C$, 120 rpm. About 51, 34 and 19% of spiked FB$_1$ were remained in extruded corn grits with glucose at levels of 2.5%, 5%, and 7.5%, respectively.
