Use of immunoaffinity chromatography as a purification step for the determination of aflatoxin M1in cheeses
作者:
S. Dragacci,
E. Gleizes,
J. M. Fremy,
A. A. G. Candlish,
期刊:
Food Additives & Contaminants
(Taylor Available online 1995)
卷期:
Volume 12,
issue 1
页码: 59-65
ISSN:0265-203X
年代: 1995
DOI:10.1080/02652039509374279
出版商: Taylor & Francis Group
关键词: aflatoxin M1;immunoaffinity;cheese;monitoring programme
数据来源: Taylor
摘要:
A method using immunoaffinity as a purification step for the determination of aflatoxin M1in cheese is described. A simple solvent extraction with dichloromethane followed by a washing step with N‐hexane gives a prepurified extract. A comparison between two ways of aflatoxin M1purification, by solid‐phase extraction clean‐up and by immunoaffinity, was carried out. The use of immunoaffinity columns containing monoclonal antibodies against aflatoxin M1gives the best result, i.e. a very clean preparation containing purified aflatoxin M1. The quantification of aflatoxin M1is then performed by high performance liquid chromatography using fluorometric detection. This method was successfully carried out on naturally‐contaminated and spiked cheeses. Recoveries are about 75%. The limit of quantification is 0.020 μg of aflatoxin M1per kg of cheese. This method seems suitable for use in monitoring programmes for aflatoxin M1contamination in dairy products such as cheese.
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