High-performance liquid chromatography with post-column derivatisation and fluorescence detection for sensitive determination of aflatoxin M1 in milk and cheese.
A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C18-SPE clean-up and the average recoveries of Aflatoxin M1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M1 in milk and cheese.
Manetta
Anna Chiara
AC
Department of Food and Feed Science, University of Teramo, Viale F. Crispi 212, 64100 Teramo, Italy. a_manetta@virgilio.it
Di Giuseppe
Lorella
L
Giammarco
Melania
M
Fusaro
Isa
I
Simonella
Anselmo
A
Gramenzi
Alessandro
A
Formigoni
Andrea
A
D016607:Aflatoxin M1 / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005260:Female; D008892:Milk / Q000737:chemistry*; D013050:Spectrometry, Fluorescence / Q000379:methods
D016607:Aflatoxin M1