Overpressured layer chromatographic determination of aflatoxin B1, B2, G1 and G2 in red paprika

被引:28
作者
Moricz, Agnes M.
Fater, Zsuzsanna
Otta, Klara H.
Tyihak, Erno
Mincsovics, Emil
机构
[1] Eotvos Lorand Univ, Dept Chem Technol & Environm Chem, H-1518 Budapest 112, Hungary
[2] Natl Publ Hlth & Med Officer Serv, Budapest Inst, H-1138 Budapest, Hungary
[3] Hungarian Acad Sci, Plant Protect Inst, H-1525 Budapest, Hungary
[4] OPLC NIT Ltd, H-1119 Budapest, Hungary
关键词
aflatoxin; overpressured layer chromatography (OPLC); red paprika;
D O I
10.1016/j.microc.2006.03.007
中图分类号
O65 [分析化学];
学科分类号
070302 ; 081704 ;
摘要
Determination of aflatoxin B1 and total aflatoxin (B1+B2+GI+G2) in red paprika powder is described using column chromatographic sample clean-up, overpressured layer chromatography (OPLC) separation and fluorescence densitometric evaluation. Two OPLC methods were developed for separation of the four aflatoxins. The detection limit and quantification limit of aflatoxins in red paprika were 0.5 and 1 mu g/kg in both methods, respectively. Recovery experiment was carried out with sample containing 1.74 mu g/kg aflatoxin B1 and 3.56 mu g/kg total aflatoxins measured by European standard HPLC method. Mean recovery amounted to 78.5% (SD 16.1%, n=5) for aflatoxin B1 and 81.8% (SD 17.1%, n=5) for total aflatoxins in the case of method 1. It was 105.3% (SD 10.7%, n=5) for aflatoxin B1 and 97.4% (SD 18.6%, n=5) for total aflatoxins using the method 2. Despite of that the Hungarian climate is not proper for the toxin production of moulds high aflatoxin B1 contaminated red paprika purchased from the market was found, which may originate from mixing of imported paprika containing very high level toxin with Hungarian one. (c) 2006 Elsevier B.V. All rights reserved.
引用
收藏
页码:140 / 144
页数:5
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