[Optimization of determination of aflatoxins in foods with bromine postcolumn derivatization].
The method for determination of aflatoxin B1, B2, G1 i G2 in nuts, culinary spices, cereals and cereal products was described. To optimize the analytical procedure in several products, condition of proper extraction, clean-up, HPLC and detection were selected. After extraction by means of methanol and water (80+20 v/v) or (70+30 v/v), clean-up on IAC columns, HPLC on C18 columns--Nucleosil and Nova Pak with mobile phase-methanol, acetonitrile, water (20+20+60 v/v) was performed. For fluorometric detection at 362/430 nm, post-column derivatization of aflatoxin B1 and G1 with bromine was carried out. The mean recovery of the method depending on matrix and aflatoxin, was 52-102% at RSD% 0.2-8.3. LOD and LOQ, respectively were: 0.01 and 0.02 microg/kg for nuts and 0.05 and 0.1 microg/kg for culinary spices and cereal products. The concentrations of aflatoxins in 86 samples of foods from market were below the permissible maximum levels legally binding.
Czerwiecki
Ludwik
L
Zakład Analizy Zywności, Instytut Biotechnologii Przemysłu Rolno-Spozywczego 02-532 Warszawa, ul. Rakowiecka 36. czerwiecki@ibprs.pl
Wilczyńska
Grazyna
G
D016604:Aflatoxin B1 / Q000032:analysis; D000348:Aflatoxins / Q000032:analysis*; D001966:Bromine / Q000032:analysis / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D002523:Edible Grain / Q000737:chemistry*; D005504:Food Analysis / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D007223:Infant; D009754:Nuts / Q000737:chemistry*; D017365:Spices / Q000032:analysis*
D000348:Aflatoxins; C027955:aflatoxin G1; C029754:aflatoxin G2; C029753:aflatoxin B2; D016604:Aflatoxin B1; D001966:Bromine