Fluorimetric determination of aflatoxin M1 in cheese.
A simple and sensitive method is proposed for the determination of aflatoxin M1 in cheese. The ground cheese sample is extracted with acetone-water (3 + 1). Acetone is evaporated under vacuum, and the aqueous phase is passed through a C18 disposable cartridge. After the cartridge is washed with acetonitrile-water (1 + 9), the toxin is eluted with acetonitrile. The extract is then cleaned up on a silica cartridge. Final analysis is performed by 2-dimensional thin layer chromatography (TLC) combined with fluorodensitometry or by liquid chromatography on a reverse phase C18 column with fluorescence detection. Recovery is greater than 90%, and the coefficient of variation is 6% or less. The detection limit is in the range of 10 ng/kg. The identity of aflatoxin M1 is confirmed by formation of the M2a or acetyl-M1 derivative and rechromatography.
D016607:Aflatoxin M1; D000348:Aflatoxins / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid; D002855:Chromatography, Thin Layer; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D007202:Indicators and Reagents; D012997:Solvents; D013050:Spectrometry, Fluorescence; D013056:Spectrophotometry, Ultraviolet
D000348:Aflatoxins; D007202:Indicators and Reagents; D012997:Solvents; D016607:Aflatoxin M1