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KMID : 0881720100250010065
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Journal of Food Hygiene and Safety
2010 Volume.25 No. 1 p.65 ~ p.72
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Analysis of Total Aflatoxins in Spices and Dried Fruits
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Kang Young-Woon
Cho Tae-Yong
Park Hee-Ra
Oh Keum-Soon
Kim Dong-Sul
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Abstract
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We used fluorescence detector to analyse total aflatoxins (G1, G2, B1, B2) with TFA (Trifluoroacetic acid) derivation method and PHRED (Photochemical reactor enhanced detection) method. PHRED method was superior in reproduction and convenience, but TFA derivation method was superior in selectivity and sensitivity. The recovery rate of aflatoxin B1, B2, G1 were more than 80%, and G2 was more than 70%. The detection limit of B1, B2, G1 and G2 were respectively 0.05, 0.05, 0.2 and 0.1 μg/kg. Confirmed method was used to analyse total aflatoxins in total 316 items as 9 kinds 137 dried fruits and 10 kinds 179 spices. By the result, Aflatoxins were detected in 27 dried fruits (19.7%) and in 87 spices (48.6%).
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KEYWORD
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Aflatoxin, spices, dried fruit
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