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Gel permeation chromatography clean-up prior to liquid chromatography for determination of aflatoxins in spices
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Abstract: A simple, rapid and reliable method using gel permeation chromatography (GPC) clean-up was developed for determination of aflatoxins B 1, B2, G I and G2 in various spices such as hot chilli, dry coriander, anise seeds and nigela staveia. After extraction of samples by chloroform in the presence of sodium chloride solution and clean-up by GPC, aflatoxins and aflatoxins- TFA derivatives were determined using HPLC with fluorescence detection. The limit of quantification was found to be significantly lower than current regulatory limits for afltoxin limits of EU. Recoveries for each aflatoxin Bl, B2, G1 and G2 spiked to various spices at concentration levels of 2.0 and 4.0 µg/kg was found to be 80-120%. The repeatability (RSdR %) and reproducibility (RSdR %) were in the range of 2-l4 and I 1-15% respectively.
Key words: Food analysis, mycotoxins, aflatoxins, gel permeation chromatography, HPLC, spices.
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| Publication year |
2006
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| Pages |
134-136
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| Availability location |
المعمل المركزى لتحليل متبقيات المبيدات والعناصر الثقيلة فى الأغذية --7 شارع نادى الصيد - الدقى - الجيزة
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| Availability number |
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| Organization Name |
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| serial title |
Journal of Food. Agriculture & Environment
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| Department |
Mycotoxins Analysis
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| Author(s) from ARC |
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| External authors (outside ARC) |
Ahmed Ismail Hashem
Department. Faculty of Science, Ain-Shams University
Emtithal. A. EI-Sawi
Chemistry Department, Faculty of Women for Arts, Science and Education. Ain-Shams University
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| Agris Categories |
Physiology of human nutrition
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AGROVOC
TERMS |
Aflatoxins.
Chromatography.
Spices.
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| Publication Type |
Journal
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