کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191299 | 963554 | 2009 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%.These data suggest that AFM1 concentration in milk could be a good predictor of its fate in milk products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 113, Issue 2, 15 March 2009, Pages 595–599
Journal: Food Chemistry - Volume 113, Issue 2, 15 March 2009, Pages 595–599
نویسندگان
Anna Chiara Manetta, Melania Giammarco, Lorella Di Giuseppe, Isa Fusaro, Alessandro Gramenzi, Andrea Formigoni, Giorgio Vignola, Lamberto Lambertini,