Thin-layer chromatographic determination of sterigmatocystin in cheese: interlaboratory study.
A collaborative study of a method for the determination of sterigmatocystin in cheese was conducted by 10 laboratories. The study included control samples and samples spiked at levels of 5, 10, and 25 ppb, in coded blind pairs. Recoveries were 60.0, 90.7, and 59.3%, outliers excluded, for the respective levels. The mean reproducibilities, outliers excluded, were 81.97, 17.13, and 52.77%, respectively. Mean repeatabilities, outliers excluded, were 77.66, 17.13, and 46.40%, respectively. Results of this collaborative study indicate that the method, modified as described in this report, is applicable to the determination of sterigmatocystin in cheese at low levels (5-50 ppb) for the purpose of surveys. With regard to the difficulty with thin-layer chromatography in this study, it is recommended that a more satisfactory determinative step be developed. Recommendation for official first action status is deferred.
Francis
O J
OJ
Food and Drug Administration, Natural Toxins Research Center, New Orleans, LA 70122.
Ware
G M
GM
Carman
A S
AS
Kirschenheuter
G P
GP
Kuan
S S
SS
Newell
R F
RF
D002611:Cheese / Q000032:analysis*; D002855:Chromatography, Thin Layer; D005516:Food Microbiology; D013241:Sterigmatocystin / Q000032:analysis*; D014966:Xanthenes / Q000032:analysis*
D014966:Xanthenes; D013241:Sterigmatocystin