Development of an HPLC-Based Method for the Detection of Aflatoxins in Pu-erh Tea

被引：35

作者：

Li, Wengui ^{[1
]}

Xu, Kunlong ^{[1
]}

Xiao, Rong ^{[2
]}

Yin, Gefen ^{[1
]}

Liu, Wenwen ^{[1
]}

机构：

[1] Yunnan Agr Univ, Coll Anim Sci & Technol, Kunming, Yunnan Province, Peoples R China

[2] Yunnan Agr Univ, Coll Food Sci & Technol, Kunming, Yunnan Province, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2015年 / 18卷 / 04期

关键词：

Pu-erh tea; Aflatoxins; HPLC; China; CONTAMINATION; MYCOTOXINS; GROWTH; FOOD;

D O I：

10.1080/10942912.2014.885043

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Aflatoxins are toxic metabolites produced by fungi. The objective of this study was to develop an HPLC method to detect the presence of aflatoxins in Pu-erh tea. The developed method had recovery rates of 81.02-90.69%. The results revealed that Pu-erh teas from Yunnan, China, contained aflatoxins, especially AFB1 (8.333 mu g/kg in raw and 20.149 mu g/kg in ripe tea). All tea samples had aflatoxin levels below the national maximum permissible limits; however, the tea samples had higher aflatoxin levels than those allowed in the European Union, the USA, and Japan. The presence of aflatoxins in Pu-erh tea hinders its international marketability.

引用

页码：842 / 848

页数：7

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