کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5136902 1494482 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Original research articleExtended validation of a senstive and robust method for simultaneous quantification of aflatoxins B1, B2, G1 and G2 in Brazil nuts by HPLC-FLD
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Original research articleExtended validation of a senstive and robust method for simultaneous quantification of aflatoxins B1, B2, G1 and G2 in Brazil nuts by HPLC-FLD
چکیده انگلیسی


- A method for determination of aflatoxins B1, B2, G1 and G2 in Brazil nut was developed.
- A complete validation was performed, observing the criteria set by the European Commission.
- The clean-up with immunoaffinity columns prevented significant matrix effects.
- The procedure is robust and can be safely implemented in routine analysis and research.

A sensitive method for determination of aflatoxins B1, B2, G1 and G2 in Brazil nut has been developed and thoroughly validated observing parameters of compliance criteria recognized by the European Union. Samples were extracted with methanol, cleaned-up with immunoaffinity columns and analyzed and quantified by high-performance liquid chromatography with fluorescence detection and post-column derivatization. High linearity was obtained over a dynamic range of 0.2-7.0 μg/kg for each aflatoxin. Recoveries varied from 90.6 to 102%, with reproducibility standard deviations lower than 9.5%. Limits of quantification were 0.18 μg/kg for B1, G1 and G2 and 0.10 μg/kg for B2. Expanded measurement uncertainties at 5.0 μg/kg and 20 μg/kg contamination levels for B1 and total aflatoxin, respectively, were ±0.789 μg/kg and ±2.99 μg/kg. Decision limits (CCα) and detection capabilities (CCβ), robustness and trueness were also evaluated. The result is a robust, sensitive and safe analytical method for surveillance and research of aflatoxins in Brazil nuts.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 60, July 2017, Pages 90-96
نویسندگان
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