Aflatoxins contamination in spices and processed spice products commercialized in Korea

被引：85

作者：

Cho, Sung-Hye ^{[1
]}

Lee, Chang-Hee ^{[1
]}

Jang, Mi-Ran ^{[1
]}

Son, Young-Wook ^{[1
]}

Lee, Sang-Mok ^{[1
]}

Choi, In-Sun ^{[1
]}

Kim, So-Hee ^{[1
]}

Kim, Dai-Byung ^{[1
]}

机构：

[1] Korea Food & Drug Adm, Busan Reg Agcy, Pusan 608829, South Korea

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 03期

关键词：

Aflatoxins; spices; immunoaffinity column; HPLC-FLD; LC-MS/MS;

D O I：

10.1016/j.foodchem.2007.08.049

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A survey for total aflatoxins (aflatoxins B-1, B-2, G(1), and G(2)) was conducted on 88 spices and processed spice products commercialized in Korea. The presence of aflatoxins was determined by high-performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. Total aflatoxins (AFs) are detected in 12 samples (13.6% of incidence) including seven red pepper powder, two red pepper pastes (Kochujang), two curry and one ginger product. The contamination levels are 0.08-4.45 mu g/kg as aflatoxin B-1 and 0.08-4.66 mu g/kg as AFs. The liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis on contaminated samples was conducted for the confirmation of detected aflatoxins. The 12 samples which showed aflatoxins by HPLC/FLD were confirmed as aflatoxins by LC-MS/MS. (c) 2007 Published by Elsevier Ltd.

引用

页码：1283 / 1288

页数：6

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