Aflatoxin M1 determination in cheese by liquid chromatography-tandem mass spectrometry.
A new method for determining aflatoxin M1 (AFM1) in cheese by liquid chromatography-tandem mass spectrometry has been developed. Two methodologies were compared for sample extraction. The first one involves sample extraction with dichloromethane for hard, aged cheese or acetone for fresh cheese and includes a preliminary matrix solid-phase dispersion-extraction step before solid-phase extraction (SPE) clean-up by a Carbograph-4 cartridge. The second method uses a water/methanol solution (90:10, v/v) extraction at 150 degrees C before clean-up. The average recoveries of AFM1 from samples spiked at levels of 0.25-0.45 microg/kg, were 81-92% and the precision (RSD) ranged from 3 to 7% with the first method, whilst the average recoveries were 79-84%, and RSD ranged from 7 to 15% for the second method. Due to different matrix effect, the quantification limits were 0.019-0.025 microg/kg in the first case and 0.048-0.143 microg/kg in the second one, depending on cheese typology.
Cavaliere
Chiara
C
Department of Chemistry, La Sapienza University, Box no. 34-Rome 62, Piazzale Aldo Moro 5, 00185 Rome, Italy.
Foglia
Patrizia
P
Guarino
Chiara
C
Marzioni
Francesca
F
Nazzari
Manuela
M
Samperi
Roberto
R
Laganà
Aldo
A
D016607:Aflatoxin M1 / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D002853:Chromatography, Liquid / Q000379:methods*; D013058:Mass Spectrometry / Q000379:methods*; D015203:Reproducibility of Results; D012680:Sensitivity and Specificity
D016607:Aflatoxin M1