High pressure liquid chromatographic determination of aflatoxins in wines and other liquid products.
A previously developed high pressure liquid chromatographic (HPLC) method was evaluated by an extensive recovery study of aflatoxins from wines and other liquid products. The HPLC column and the preliminary cleanup procedures were both modified for this study. Four aflatoxins (B1, B2, and G2) were recovered at 80-116% from 28 samples of various liquid commodities spiked at the 1 microgram/L (1 ppb) level. The detection limit of the proposed method for wines and fruit juices was about 0.02 ppb. A total of 53 samples were analyzed for aflatoxins during this study.
D000348:Aflatoxins / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005069:Evaluation Studies as Topic; D005504:Food Analysis; D014920:Wine / Q000032:analysis*
D000348:Aflatoxins