Biomaterial Database

Comparison of four thin-layer chromatographic methods for the determination of aflatoxins in raisins. 1988

D Boyacioğlu, and M Gönül

University of Ege, Engineering Faculty, Food Engineering Department, Izmir, Turkey.

A study was conducted to determine the accuracy and precision of 3 AOAC methods, secs 26.026-26.031 (CB), secs 26.032-26.036 (BF), and secs 26.052-26.060 (cottonseed), and the Romer quantitative method for the thin-layer chromatographic (TLC) determination of aflatoxins B1, B2, G1, and G2 in raisins. The samples were spiked at a level of 10 micrograms total aflatoxins/kg. The TLC development systems were: ether-methanol-water (94 + 4.5 + 1.5) and chloroform-acetone (9 + 1). The interaction between the 4 methods and the 2 development systems was also studied. The average recoveries were 88, 80, 75, and 93% with coefficients of variation of 14.0, 10.4, 14.0, and 9.6% for aflatoxin B1 using the CB, BF, cottonseed, and Romer methods, respectively. Statistical analysis showed no difference in the results obtained using the 2 TLC development systems.

UI	MeSH Term	Description	Entries
D002855	Chromatography, Thin Layer	Chromatography on thin layers of adsorbents rather than in columns. The adsorbent can be alumina, silica gel, silicates, charcoals, or cellulose. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)	Chromatography, Thin-Layer,Thin Layer Chromatography,Chromatographies, Thin Layer,Chromatographies, Thin-Layer,Thin Layer Chromatographies,Thin-Layer Chromatographies,Thin-Layer Chromatography
D005506	Food Contamination	The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.	Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D005638	Fruit	The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.	Berries,Legume Pod,Plant Aril,Plant Capsule,Aril, Plant,Arils, Plant,Berry,Capsule, Plant,Capsules, Plant,Fruits,Legume Pods,Plant Arils,Plant Capsules,Pod, Legume,Pods, Legume
D000348	Aflatoxins	Furano-furano-benzopyrans that are produced by ASPERGILLUS from STERIGMATOCYSTIN. They are structurally related to COUMARINS and easily oxidized to an epoxide form to become ALKYLATING AGENTS. Members of the group include AFLATOXIN B1; aflatoxin B2, aflatoxin G1, aflatoxin G2; AFLATOXIN M1; and aflatoxin M2.	Aflatoxin
D016604	Aflatoxin B1	A potent hepatotoxic and hepatocarcinogenic mycotoxin produced by the Aspergillus flavus group of fungi. It is also mutagenic, teratogenic, and causes immunosuppression in animals. It is found as a contaminant in peanuts, cottonseed meal, corn, and other grains. The mycotoxin requires epoxidation to aflatoxin B1 2,3-oxide for activation. Microsomal monooxygenases biotransform the toxin to the less toxic metabolites aflatoxin M1 and Q1.	Aflatoxin B(1),Aflatoxin B,Aflatoxin B1 Dihydrochloride, (6aR-cis)-Isomer,Aflatoxin B1, (6aR-cis)-Isomer, 14C-Labeled,Aflatoxin B1, (6aR-cis)-Isomer, 2H-Labeled,Aflatoxin B1, (6aR-cis)-Isomer, 3H-Labeled,Aflatoxin B1, cis(+,-)-Isomer,HSDB-3453,NSC-529592,HSDB 3453,HSDB3453,NSC 529592,NSC529592