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

Química Nova

Souza, Robson de Assis¹  Fundação Ezequiel Dias, Belo Horizonte, Brasil¹  Moreira, Ana Paula Aprígio¹  Prado, Guilherme¹  Lima, Adriana de Souza¹  Oliveira, Marize Silva de¹  Alves, Matheus do Carmo¹ 

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 with methanol-water, immunoaffinity cleanup and separation, identification and quantification of aflatoxin B1 by thin-layer chromatography,in ground black and white pepper and oregano was carried out. Validation of the applied methodology was done through accuracy and precision studies. Recoveries of aflatoxin B1 and relative standard deviations, from spice samples spiked at levels from 4.86 to 97.70 µg/kg, were, respectively, higher than 72% and lower than 20%. Application to spice samples available in Minas Gerais state, purchased at popular markets, showed no contamination with aflatoxin B1.

【 授权许可】

Unknown