Survey of aflatoxins in retail samples of whole and ground black and white peppercorns

被引：14

作者：

Jalili, M. ^{[2
]}

Jinap, S. ^{[1
]}

Adzahan, N. ^{[1
]}

机构：

[1] Univ Putra Malaysia, Dept Food Technol, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

[2] Univ Putra Malaysia, CEFSR, Fac Food Sci & Technol, Serdang 43400, Selangor, Malaysia

来源：

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE | 2009年 / 2卷 / 02期

关键词：

high-performance liquid chromatography (HPLC); aflatoxins; plants; NATURAL OCCURRENCE; SPICES; CONTAMINATION; MYCOTOXINS;

D O I：

10.1080/19440040903384190

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A total of 126 local and imported samples of commercial white and black pepper in Malaysia were analysed for aflatoxins B-1, B-2, G(1) and G(2) (AFB1, AFB2, AFG1, AFG2) content using high- performance liquid chromatography (HPLC) with a fluorescence detector (FD). An acetonitrile- methanol- water (17 : 29 : 54; v/v) mixture was used as a mobile phase and clean-up was using an immunoaffinity column (IAC). Seventy out of 126 (55.5%) samples were contaminated with total aflatoxins, although only low levels of aflatoxins were found ranging from 0.1 to 4.9 ng g(-1). Aflatoxin B1 showed the highest incidence of contamination and was found in all contaminated samples. There was a significant difference between type of samples and different brands (p < 0.05). The results showed black peppers were more contaminated than white peppers.

引用

页码：178 / 182

页数：5

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