Simultaneous quantitation of Aspergillus flavus/A. parasiticus and aflatoxins in peanuts.
A method was developed for simultaneous quantitation of Aspergillus flavus/A. parasiticus and aflatoxins in peanuts. Peanut samples were ground with an equal weight of water in a vertical cutter mixer to produce a slurry. Separate subsamples were taken for dilution-plating to determine total colony forming units (CFU)/g of A. flavus/A. parasiticus and for liquid chromatographic analysis to determine aflatoxin concentrations. Dry-grinding peanuts for homogenization of aflatoxins produced high temperatures that killed most of the A. flavus/A. parasiticus propagules. Addition of water to produce a slurry kept the temperature from rising above levels that killed the fungi. A 7 min grind time provided optimal homogenization for both the fungi and aflatoxins, so long as the temperature of the slurry did not exceed 45 degrees C. In the analysis of 60 shelled peanut samples, total aflatoxin concentrations ranged from 0 to 10,000 ng/g and total A. flavus/A. parasiticus ranged from 1.4 x 10(3) to 3.2 x 10(6) CFU/g. Regression analysis showed a significant positive correlation (p < 0.0001) between the quantities of A. flavus/A. parasiticus and aflatoxin (R2 = 0.82).
U.S. Department of Agriculture, Agricultural Research Service, National Peanut Research Laboratory, Dawson, GA 31742, USA. jdorner@nprl.usda.gov
Joe W
JW
Dorner
D000348:Aflatoxins / Q000032:analysis*; D010367:Arachis / Q000737:chemistry* / Q000382:microbiology*; D001230:Aspergillus / Q000302:isolation & purification*; D001231:Aspergillus flavus / Q000302:isolation & purification; D002623:Chemistry Techniques, Analytical; D002853:Chromatography, Liquid / Q000379:methods; D015169:Colony Count, Microbial / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D013696:Temperature; D014867:Water
D000348:Aflatoxins; D014867:Water