title: [Study of cheeses for the presence of sterigmatocystin].
abstract: Sixty-six samples of hard cheeses (Edam Block, Edam Cake, Svĕtlan, Moravian Block, Emmenthal), taken from retail shops, were examined by the chromatographic method using thin silica-gel layer. Three samples were positive. It was demonstrated by semiquantitative examination that two samples of Edam Cake contained 7.5 and 17.5 micrograms of sterigmatocystine in kg and one sample of Moravian Block contained 7.5 micrograms/kg. The described method is very simple and is recommended to be used by food-control institutions for the practical examination of cheese for the presence of sterigmatocystine.
mesh_terms: D002611:Cheese / Q000032:analysis*; D002855:Chromatography, Thin Layer; D013241:Sterigmatocystin / Q000032:analysis*; D014966:Xanthenes / Q000032:analysis*
chemical_list: D014966:Xanthenes; D013241:Sterigmatocystin
vernacular_title: Vysetrování sýrů na prítomnost sterigmatocystinu.