Journal
JOURNAL OF CHROMATOGRAPHY A
Volume 1083, Issue 1-2, Pages 219-222Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2005.06.039
Keywords
aflatoxin M-1; milk; cheese; HPLC; post-column derivatisation; fluorescence detection
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A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M-1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C-18-SPE clean-up and the average recoveries of Aflatoxin M-1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M-1 in milk and cheese. (c) 2005 Elsevier B.V. All rights reserved.
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