Determinação de aflatoxina B1 em pimenta (Piper nigrum L.) e orégano (Origanum vulgare L.) por cromatografia em camada delgada e densitometria

Química Nova

Guilherme Prado¹  Marize Silva De Oliveira¹  Ana Paula Aprígio Moreira¹  Adriana De Souza Lima¹  Robson De Assis Souza¹  Matheus Do Carmo Alves¹ 

[1] ,Fundação Ezequiel Dias Serviço de Ciências Bioquímicas Belo Horizonte MG ,Brasil

关键词: aflatoxin B1;    methodology;    spices;   

DOI  :  10.1590/S0100-40422008000300009

来源: SciELO

【 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】

CC BY-NC   
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