کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5133095 1492051 2018 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of an analytical method for identification of Aspergillus flavus based on chemical markers using HPLC-MS
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Development of an analytical method for identification of Aspergillus flavus based on chemical markers using HPLC-MS
چکیده انگلیسی


- New method to Aspergillus flavus identification in foods by HPLC-MS.
- The method decreases the time of analysis from 15 days to few hours.
- The method is sensitive, selective and permits to estimate the time of fungus growing.
- The article is the first to proposed chemical identification of the fungus in foods.

Aspergillus flavus is a filamentous fungus found in nature and characterized by the production of bright and colourful colonies. It grows on different substrates, producing secondary metabolites and, if present in foodstuffs, can be a source of health problems for humans and animals, as well as causing economic losses. Traditional methods for fungal identification are based on morphological characteristics, requiring specialists and being very time-consuming. The development of analytical alternatives might have advantages such as greater efficiency, more reproducibility and be less time-consuming. Thus, a qualitative analytical method to detect Aspergillus flavus in food samples, based on the identification of fungal chemical markers by HPLC-MS, was developed. The method comprises methanol extraction followed by HPLC-MS analysis, and was able to identify 14 fungus secondary metabolites, namely aflatoxin B1, aflatoxin G1, aspergillic acid, aspyrone, betaine, chrysogine, deacetyl parasiticolide A, flufuran, gregatin B, hydroxysydonic acid, nicotinic acid, phomaligin A, spinulosin and terrein.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 241, 15 February 2018, Pages 113-121
نویسندگان
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