期刊
FOOD CONTROL
卷 18, 期 6, 页码 697-701出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2006.02.020
关键词
aflatoxins; aromatic herbs; herb-teas; medicinal plants; moulds; mycotoxins; spices
Twenty-seven aromatic herbs, 28 spices and 48 herbal infusions and med plants were analysed for estimation of aflatoxins by high-performance liquid chromatography (HPLC) using a post-column derivatisation procedure (Kobra cell) and a fluorescence detection. Samples were randomly collected, from 2000 to 2005, from markets, shops and bonded warehouse in Emilia Romagna Region, Italy. Of the 103 samples analysed only 7 spices resulted positives: 5 chilli-peppers, I nut meg and I cinnamon. Two samples contained the toxin at non-permissible levels. It's interesting to note that none of the aromatic herb, herb-tea and medicinal-plant samples analysed was contaminated, even if they are from tropical countries. (c) 2006 Elsevier Ltd. All rights reserved.
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