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Determination of aflatoxins in dried fruit samples

Applikationsnr.: VFD0181

Determination of aflatoxins in dried fruit samples


from extraction to high efficient detection

Cultivation, drying and storage of dried fruits may contribute to the spread of molds,
which produce mycotoxins – toxic secondary metabolites. Their consumption can
lead to serious health damage. To ensure consumer safety it is inevitable to provide
a simple, robust and exact method for the analysis of mycotoxins in food, especially
the most often occurring aflatoxins. In this application note the sample extraction for
dried fruits as preparation for a highly sensitive HPLC method is described.

  • Dried Fruits

  • Three different samples during extraction process. After the extraction with MeOH/H2O (A), before SPE (B) and after the SPE extraction (C).

Technische Daten

Applikation

Methode HPLC
Probe dried cherries, cranberries, raisins, aronia and plums
Trennsäule SPE C18

Trennbedingungen

Modus RP
Schlüsselwörter Aflatoxines B1, G1, B2, G2, SPE, sample preparation, dried fruits, mycotoxins, cherries, cranberries, raisins, aronia and plums

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