title: [A screening method for the determination of various mycotoxins in food (author's transl)].
abstract: A simple analytical method for multiple mycotoxins was developed for detecting aflatoxin B1, B2, G1, G2, M1, and M2, sterigmatocystin, penicillin acid, ochratoxin A and patulin. These mycotoxins were extracted with ethyl acetate. The extract was cleaned up by chromatography on silica mini-column. Each fraction was separated by thin-layer chromatography. The final evaluation of the TLC-plates was carried out by fluorodensitometry. A considerable increase in fluorescence intensity was achieved by spraying the plates with paraffin after development. The detection limits of fluorescent mycotoxins and the fluorescent derivates of penicillic acid and sterigmatocystin were lowered to 1:10 up to 1:100. Spots of patulin were measured by fluorescence quenching.
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D002855:Chromatography, Thin Layer / Q000379:methods; D003720:Densitometry / Q000379:methods; D005453:Fluorescence; D005470:Fluorometry; D005506:Food Contamination / Q000032:analysis*; D009183:Mycotoxins / Q000032:analysis*; D009793:Ochratoxins / Q000032:analysis; D010365:Patulin / Q000032:analysis; D010398:Penicillic Acid / Q000032:analysis; D013241:Sterigmatocystin / Q000032:analysis
chemical_list: D000348:Aflatoxins; D009183:Mycotoxins; D009793:Ochratoxins; D013241:Sterigmatocystin; C025589:ochratoxin A; D010365:Patulin; D010398:Penicillic Acid
vernacular_title: Verfahren zur Bestimmung verschiedener Mykotoxine in Lebensmitteln.