Comparison of a competitive ELISA with an HPLC method for the determination of aflatoxin M1 in Turkish White, Kasar and Tulum cheeses

被引：16

作者：

Colak, Hilal ^{[1
]}

Hampikyan, Hamparsun ^{[1
]}

Ulusoy, Beyza ^{[1
]}

Ergun, Ozer ^{[1
]}

机构：

[1] Istanbul Univ, Dept Food Hyg & Technol, Fac Med Vet, TR-34320 Istanbul, Turkey

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2006年 / 223卷 / 06期

关键词：

AFM1; ELISA; HPLC; cheese; Tulum; Kasar;

D O I：

10.1007/s00217-006-0258-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

AFM1 is a hydroxylated metabolite produced when ruminants ingest contaminated feed with AFB1 and transferred to dairy products such as cheese, which represents an important risk factor for consumers. Turkish White, Kashar and Tulum cheeses are traditional cheese types in Turkey. This study was planned to compare the performance of a competitive ELISA for the determination of AFM1 in Turkish White, Kasar and Tulum cheeses against a new HPLC method. For this purpose, different AFM1 concentrations (50-400 ng/kg) were added to the cheese samples and the toxin levels were determined by ELISA and HPLC. Also, both methods were performed in 24 real samples obtained from different markets. In conclusion, the results obtained by ELISA in this study were related to those by HPLC for AFM1.

引用

页码：719 / 723

页数：5

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