Determination of aflatoxin B1 (Piper nigrum L.) and oregano (Origanum vulgare L.) by thin-layer chromatography and densitometry

Quimica nova

Souza, Robson de Assis¹  Prado, Guilherme¹  Moreira, Ana Paula Aprígio¹  Lima, Adriana de Souza¹  Oliveira, Marize Silva de¹  Alves, Matheus do Carmo¹ 

[1] Fundação Ezequiel Dias, Belo Horizonte, Brasil

关键词: aflatoxin B1;    methodology;    spices.;   

DOI  :  10.1590/S0100-40422008000300009

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

An analytical study based on extraction withmethanol-water, immunoaffinity cleanup and separation, identification and quantificationof aflatoxin B1 by thin-layer chromatography,in ground black andwhite pepper and oregano was carried out. Validation of the applied methodologywas done through accuracy and precision studies. Recoveries of aflatoxin B1and relative standard deviations, from spice samples spiked at levelsfrom 4.86 to 97.70 µg/kg, were, respectively, higherthan 72% and lower than 20%. Application to spice samples available in MinasGerais state, purchased at popular markets, showed no contamination with aflatoxinB1.

【 授权许可】

CC BY