4.6 Article

Determination of aflatoxins Bl, B2, G1 and G2 in spices using a multifunctional column clean-up

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JOURNAL OF CHROMATOGRAPHY A
卷 932, 期 1-2, 页码 153-157

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ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(01)01211-0

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spices; multifunctional column; clean-up methods; aflatoxins

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A rapid and simple method using a multifunctional column, which contains lipophilic and charged active sites, was developed to analyse aflatoxins B1, B2, G1 and G2 in various spices, such as red pepper and nutmeg. After extraction by acetonitrile:water (9:1) and clean-up using MultiSep #228 column, the aflatoxins and aflatoxin-TFA derivatives are determined using LC with fluorescence detection. Recoveries of each aflatoxin B1, B2, G1 and G2 spiked to red pepper, white pepper, black pepper, nutmeg and tear grass at the level of 10 ng/g were over 80-85% in all instances. The minimum detectable concentration for aflatoxins in red pepper was 0.5 ng/g. (C) 2001 Elsevier Science B.V. All rights reserved.

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