University of North Florida
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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

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Fruit

Classification: Fruit -> dried

Citations 1

"Determination Of Aflatoxins In Food By Use Of An Automatic Workstation"
J. Chromatogr. A 1994 Volume 661, Issue 1-2 Pages 175-180
Gunda Niedwetzki* and Günter Lach, Klaus Geschwill

Abstract: An automated HPLC method involving post-column derivatization is presented for the determination of aflatoxins B1, B2, G1 and G2 in nuts and dried fruit. Homogenized pistachio nuts or figs (50 g) were extracted with 100 mL of aqueous 70% methanol in a blender for 2 min. The extract was filtered and a 12 mL portion of the filtrate was transferred to a Zymark BenchMate automatic workstation for dilution with PBS, mixing, immunoaffinity clean up and HPLC. The diluted extract was applied to a 1 mL AF-LAPREP immunoaffinity column at 4.2 ml/min, the column was washed with 20 mL of water and elution was effected with 1.5 mL of methanol. The eluate was diluted with 1.5 mL of water and a 0.2 mL portion was analyzed on a Spherisorb S5 ODS-2 column (25 cm x 4 mm i.d.) fitted with an RP-18 pre-column (4 mm x 4 mm i.d.) operated at 35°C with aqueous 50% methanol as mobile phase (0.85 ml/min), post-column derivatization with saturated aqueous iodine (0.2 ml/min) at 70°C and fluorescence detection at 450 nm (excitation at 360 nm). The recoveries of 4 µg/kg of aflatoxins B1 and G1 and 1.2 µg/kg of aflatoxins B2 and G2 were 74.5, 83.7, 64.2 and 34.7%, respectively, with RSD of 12.1-31.9%.
Aflatoxin B1 Aflatoxin B2 Aflatoxin G1 Aflatoxin G2 HPLC