Determination of aflatoxins in food using LC/MS/MS

被引：30

作者：

Vahl, M ^{[1
]}

Jorgensen, K ^{[1
]}

机构：

[1] Inst Food Res & Nutr, Danish Vet & Food Adm, DK-2860 Soborg, Denmark

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1998年 / 206卷 / 04期

关键词：

aflatoxins; food; liquid chromatography; tandem mass spectrometry;

D O I：

10.1007/s002170050251

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometric method is described for the determination of aflatoxins B-1, B-2, G(1) and G(2) in food with the use of aflatoxin M-1 as an internal standard. The method works well with matrices such as those of figs and peanuts, but there are problems with spices, due to limitations of the clean-up method used.

引用

页码：243 / 245

页数：3

共 9 条

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