University of North Florida
Browse the Citations
-OR-

Contact Info

Stuart Chalk, Ph.D.
Department of Chemistry
University of North Florida
Phone: 1-904-620-1938
Fax: 1-904-620-3535
Email: schalk@unf.edu
Website: @unf

View Stuart Chalk's profile on LinkedIn

Food

Classification: Food -> chilli powder

Citations 1

"Analysis Of United Kingdom-purchased Spices For Aflatoxins Using An Immunoaffinity Column Clean-up Procedure Followed By High Performance Liquid Chromatographic Analysis And Post-column Derivatization With Pyridinium Bromide Perbromide"
J. Chromatogr. A 1993 Volume 648, Issue 2 Pages 485-490
R. Colin Garner, Matthew M. Whattam, Patrick J. L. Taylor and Martin W. Stow

Abstract: Aflatoxins were extracted from powdered spices by homogenization with aqueous 80% methanol, the extracts were cleaned-up on Easi-Extract columns (Biocode Ltd.), extracted with chloroform and screened semi-quantitatively on silica-Florisil columns (Biocode Ltd.) on which aflatoxin is detected as a fluorescent band (details given). Samples containing >1 ppb of total aflatoxins were re-analyzed quantitatively by HPLC (with automated sample preparation and injection; details given) on a column (25 cm x 4.6 mm) of Spherisorb ODS2 (5 µm) with aqueous 40% acetonitrile/methanol (5:4) as mobile phase (0.75 ml/min) and post-column derivatization with aqueous pyridinium bromide perbromide (0.05 mg/ml; 0.3 ml/min) carried out in 30 cm of 0.25 mm tubing, and fluorimetric detection at 418 nm (excitation at 362 nm). Recoveries of aflatoxins B1, B2, G1 and G2 (added at 4 ppb to black pepper, chilli powder and ginger powder) are tabulated; the detection limit was ~0.06 ppb. The RSD for aflatoxins B1 and B2 in chilli powder were 4.7 and 2.2%, respectively. The method compares favourably with existing procedures.
Aflatoxins HPLC Fluorescence Post-column derivatization