Development and application of solvent-free extraction for the detection of aflatoxin M1 in dairy products by enzyme immunoassay.
The official methods for the quantification of aflatoxin M1 in dairy products (cheese and yogurt) include extraction into dichloromethane or chloroform, evaporation of the solvent, partitioning of the reconstituted residue with hexane, and subsequent analysis. To secure a rapid and inexpensive screen for aflatoxin M1 contamination, a sensitive competitive ELISA, using a rabbit polyclonal antibody, was developed for measuring aflatoxin M1 in milk and used in a comparative study for measuring the extraction efficiency of aflatoxin M1 in aqueous or organic solvent buffers using yogurt samples. An aqueous sodium citrate solution was found to be suitable for extracting aflatoxin M1, thus eliminating the need for organic solvents. The citrate extraction proved to be efficient (recovery ranged from 70 to 124%) in fortified samples of very different kinds of dairy products, including yogurt and six types of cheese. Fourteen yogurt and cheese samples were extracted with citrate solution and analyzed by ELISA. A good correlation was observed (y=0.95x-0.59, r2=0.98) when the data were compared with those obtained through the official method, across a wide range of aflatoxin M1 contaminations (10-200 ng/kg).
Anfossi
Laura
L
Department of Analytical Chemistry, University of Turin, Turin, Italy. laura.anfossi@unito.it
Calderara
Marianna
M
Baggiani
Claudio
C
Giovannoli
Cristina
C
Arletti
Enrico
E
Giraudi
Gianfranco
G
D016607:Aflatoxin M1 / Q000032:analysis*; D002021:Buffers; D002611:Cheese / Q000032:analysis; D003611:Dairy Products / Q000032:analysis*; D004797:Enzyme-Linked Immunosorbent Assay / Q000379:methods*; D005506:Food Contamination / Q000032:analysis*; D012680:Sensitivity and Specificity; D015014:Yogurt / Q000032:analysis
D002021:Buffers; D016607:Aflatoxin M1