Thin layer chromatographic determination of sterigmatocystin in cheese.
A one-dimensional thin layer chromatographic method has been developed for determining sterigmatocystin in cheese. Cheese is extracted with acetonitrile-4% KCl (85 + 15). A simplified liquid-liquid partition cleanup is used, and the sample extract is passed through a cupric carbonate column for final purification. Sterigmatocystin is visualized by spraying the plate with aluminum chloride. The fluorescence of the spot is enhanced 10-fold by additional plate spraying with a silicone-ether mixture, enabling sterigmatocystin detection and quantitation at 2 and 5 micrograms/kg, respectively. Average recoveries were 88.3 and 86.4% at the 10 and 25 micrograms/kg levels, respectively.
D002611:Cheese / Q000032:analysis*; D002852:Chromatography, Ion Exchange; D002855:Chromatography, Thin Layer; D005516:Food Microbiology; D013241:Sterigmatocystin / Q000032:analysis*; D014966:Xanthenes / Q000032:analysis*
D014966:Xanthenes; D013241:Sterigmatocystin