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Determination of aflatoxins in dried fruit samples

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Application No.: 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.

Technical Data

Application

Method Gradient, solid-liquid extraction, liquid-liquid extraction, SPE
Sample dried cherries, cranberries, raisins, aronia and plums
Separation column SPE C18

Separation conditions

Key words Aflatoxines B1, G1, B2, G2, SPE, sample preparation, dried fruits, mycotoxins, cherries, cranberries, raisins, aronia and plums

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