A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M-1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C-18-SPE clean-up and the average recoveries of Aflatoxin M-1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M-1 in milk and cheese. (c) 2005 Elsevier B.V. All rights reserved.[...]
High-performance liquid chromatography with post-column derivatisation and fluorescence detection for sensitive determination of aflatoxin M-1 in milk and cheese
MANETTA, Anna Chiara;DI GIUSEPPE, Lorella;GIAMMARCO, MELANIA;FUSARO, ISA;GRAMENZI, Alessandro;
2005-01-01
Abstract
A new HPLC method with fluorescence detection using pyridinium hydrobromide perbromide as a post-column derivatising agent has been developed to determine aflatoxin M-1 in milk and cheese. The detection limits were 1 ng/kg for milk and 5 ng/kg for cheese. The calibration curve was linear from 0.001 to 0.1 ng injected. The method includes a preliminary C-18-SPE clean-up and the average recoveries of Aflatoxin M-1 from milk and cheese, spiked at levels of 25-75 ng/kg and 100-300 ng/kg, respectively, were 90 and 76%; the precision (RSDr) ranged from 1.7 to 2.6% for milk and from 3.5 to 6.5% for cheese. The method is rapid, easily automatable and therefore useful for accurate and precise screening of aflatoxin M-1 in milk and cheese. (c) 2005 Elsevier B.V. All rights reserved.[...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
