title: Determination of aflatoxin levels in peanut butter using HPLC and ELISA procedures: Inter-laboratory comparison.
abstract: Six laboratories analyzed portions of the same aqueous acetonitrile extracts of three peanut butters for aflatoxin concentrations by an HPLC procedure (using immunoaffinity column clean - up) and by an ELISA procedure. The extracts were from a nominal "blank" peanut butter, a peanut butter naturally contaminated with aflatoxins (mostly B1), and from a "blank" peanut butter to which equal amounts of aflatoxin B1, B2, G1; and G2 standards had been added. Similar results for the HPLC and ELISA procedures were obtained for the blank (means 2.8 and 4.0μg/kg, respectively) and naturally contaminated (means 26.0 and 25.9μg/kg, respectively) peanut butters. However, the result by ELISA (mean 16.7μg/kg) for the spiked peanut butter was much lower than that obtained by HPLC (mean 28.3 μg/kg).
authors.affiliation: Ministry of Agriculture, Fisheries and Food, Food Science Laboratory, NR4 7UQ, Colney Lane, Norwich, UK.
authors.forename: A
authors.initials: A
authors.lastname: Patey
authors.forename: M
authors.initials: M
authors.lastname: Sharman
authors.forename: J
authors.initials: J
authors.lastname: Gilbert